Whats your favorite fat?

mvincent42

Meat Mopper

Original poster

Nov 3, 2012

273

14

aurora, co

• Feb 16, 2013

• #1

So...since I got my chest freezer last month I have been finding great deals on meat. The thing is I have gotten some very lean pork and beef hunks that I like to grind to make sausage or burgers. So my question to everyone is...what is your favorite fat to add?

 

bamaboy

Meat Mopper

SMF Premier Member

Sep 26, 2010

298

11

Hueytown Al

• Feb 16, 2013

• #2

Pork is the common fat added,tho have heard of some using bear fat(yuck).

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Feb 16, 2013

• #3

I like Back Fat for Pork. I have not ground my own Beef but I was told by Butcher Dad, years ago, that he liked the flavor of Kidney Suet to add to Hamburger...JJ

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Feb 16, 2013

• #4

Bacon

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Feb 17, 2013

• #5

Roller said:

Bacon

Click to expand...

 

boykjo

Renowned Sausage Maker

Staff member

Moderator

OTBS Member

Group Lead

Apr 28, 2010

7,685

1,249

Raleigh,NC

• Feb 17, 2013

• #6

Roller said:

Bacon

Click to expand...

DaveOmak said:

:yeahthat:

Click to expand...

by



Are you talking about ground bacon or ground uncured pork belly

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• Feb 17, 2013

• #7

Pork

 

johnney

Newbie

Feb 16, 2013

6

10

fulton illinois

• Feb 17, 2013

• #8

pork hands down!

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Feb 17, 2013

• #9

Are you talking about ground bacon or ground uncured pork belly

Bacon fat from frying bacon, bacon fat from "bacon ends and pieces" packaged at the store for fat filler also....  bacon trimmings from bellies..  fat trim from briskets...   Oh yeah, chicken fat, "schmaltz", for some recipes also....   fat back and kidney fat are ranked at the top of the list but I can't get it....  

 

mvincent42

Meat Mopper

Original poster

Thread starter

Nov 3, 2012

273

14

aurora, co

• Feb 17, 2013

• #10

Thanks guys, keep em coming!

 

boykjo

Renowned Sausage Maker

Staff member

Moderator

OTBS Member

Group Lead

Apr 28, 2010

7,685

1,249

Raleigh,NC

• Feb 18, 2013

• #11

It would be pork fat for me

 

Last edited by a moderator: Feb 19, 2013

moikel

Master of the Pit

OTBS Member

Jul 26, 2011

3,198

218

Sydney &Greenwell Point Australia

• Feb 18, 2013

• #12

If it was just about the fat then its duck for mine. Wouldn't work in sausages & burgers but its a killer for frying potatoes or just about anything really. Pork fat  right up there but I am with Chef JJ about that kidney suet.I have a thing about caul fat for wrapping things,all sorts of things lean cuts,brains ,boudin style stuff.

 

candycoated

Meat Mopper

Dec 17, 2012

206

14

Northern Louisiana

• Feb 18, 2013

• #13

I haven't worked with fat much, just got in to grinding deer meat, but I must say that the beef ribeye fat I got a few weeks ago was beautiful! Gorgeous pure white color, and had a silky texture between my fingers. I hope I get more of that!

 

mvincent42

Meat Mopper

Original poster

Thread starter

Nov 3, 2012

273

14

aurora, co

• Feb 18, 2013

• #14

The wife doesn't like ribeyes so I never buy them and for the price I can't justify grinding it. Normally if I am making burgers I use blue cheese in place of fat but I have an excessive amount right now to do all blue cheese burgers.

 

candycoated

Meat Mopper

Dec 17, 2012

206

14

Northern Louisiana

• Feb 18, 2013

• #15

Oh, I didn't pay for it, it was free! Let me explain.

You see, the butchers at some grocery stores get the ribeyes (and many other cuts of meat) in a whole huge slab from their distributor. Then they trim it and cut it into steaks for their customers. The leftover fat is discarded, but really most butchers take that stuff home. ;)

My local privately owned grocer does this, and also the Kroger grocery chain. (BTW, I love Kroger. They must have a strict hospitality policy, because all their employees are always so happy, and nice, and polite.)

So, all you do is go to the butcher area and ask em if they have fat trimmings. The butcher will ask how much do you want. Then he'll package it up real nice for you, weigh it, and give it to you for free!

 

mvincent42

Meat Mopper

Original poster

Thread starter

Nov 3, 2012

273

14

aurora, co

• Feb 18, 2013

• #16

Great advice candy! Thank you! We have king soopers here which is owned by kroger so I will ask. I have had a lot of success with sprouts butcher people so I will talk to them as well. They actually sold me casings for the per pound price of the chicken sausage they sell. Not too good of a price (I got 30 ft for $2.36, I think he weighed it with the water in the container) but I didn't have to go to the butcher shop. Which is not close by.
I like the idea of using ribeye fat though. Thanks again!

 

linguica

Master of the Pit

Sep 8, 2012

1,170

28

Centeral Coast California

• Feb 18, 2013

• #17

Only one right answer to this question........PORK FAT RULES            

 

L

largeneal

Newbie

Feb 17, 2013

21

12

Huntsville, AL

• Feb 18, 2013

• #18

Ha!  Nice pick boykjo, where'd you get it?  That's my ex-gf, and I'm actually UNDER her right there.  Pork is best fat.  Although, if you liked "Crouching Tiger, Hidden Dragon," then Chow Yun-Fat was pretty good.  Lastly, some differences between fats.  Pulled this from an old NRC book.

-nmr

 

candycoated

Meat Mopper

Dec 17, 2012

206

14

Northern Louisiana

• Feb 18, 2013

• #19

Yaay! I helped!

I also talked to my local butcher, he said he'd order some 50/50 pork for me. Should be here this thursday. He said that's what the deer proce$$ors use.

We spoke briefly about a broad spectrum of fat, so I kinda forgot what exactly I'm getting... I think it's pork belly. When he brought up pork belly I asked him if it was un-cured. Hopefully I'll get to talk to him a bit more in detail about exactly what he's sold me.

I asked him about pork fatback. As I understand, that's the backstrap of fat on a pig, the filet mignon of fat. But he dismissed that option quickly... don't really know why. I'ma ask him again about it.

 

mvincent42

Meat Mopper

Original poster

Thread starter

Nov 3, 2012

273

14

aurora, co

• Feb 18, 2013

• #20

Cool. Keep me posted I am excited to learn. Sure never thought I would ever be looking for fat to use. Before I started grinding my own meat I always tried to get rid of fat.