fat separators

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CaptJack
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fat separators

Postby CaptJack » Mon Oct 02, 2017 10:02 am

pork butts generate more drippings than any other cut
but almost half of the drippings are fat
when we cook a butt for pulled pork they can end up kind of dry after we pull the meat
if you separate the fat from the drippings and pour it back over the pulled meat
it adds back the juicy moisture
the traditional method is to pour off the drippings into a measuring cup
then use a basting syphon to suck the drippings from the bottom as the fat rises to the top
this actually works VERY well
then along came the measuring cups with the spout from the bottom
and the newest versions have a trigger drain in the bottom
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Papa Tom
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Re: fat separators

Postby Papa Tom » Mon Oct 02, 2017 11:16 am

I have both styles and prefer the kind with the spout connected at the bottom.
The trigger kind is actually better but there's a caveat if a small piece of meat or other solid gets into the valve it holds it open and the thing will continue draining fat and all. If it had a screen filter that would probably fix this issue.
I see the one you have pictured has a top strainer but that would make filling the cup a bit more difficult.
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OldUsedParts
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Re: fat separators

Postby OldUsedParts » Mon Oct 02, 2017 11:21 am

I sure may be needing this idea today after my Boston comes out of the Oven - - -however, I'll have to use my bulbed syringe and the Redneck technique and put that other one on my toy/tool list :tup:
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txsmkmstr
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Re: fat separators

Postby txsmkmstr » Mon Oct 02, 2017 2:07 pm

I have the angled spout separator and while it works good the darn thing is heck to clean. My preferred method (although slower) is to put the strained juices in a bowl and set in the freezer for an hour or so. The fat will coagulate and can be scraped off with a spoon very easily. The remaining juicy goodness can then be added.
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Russ
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Re: fat separators

Postby Russ » Mon Oct 02, 2017 5:48 pm

txsmkmstr wrote:I have the angled spout separator and while it works good the darn thing is heck to clean. My preferred method (although slower) is to put the strained juices in a bowl and set in the freezer for an hour or so. The fat will coagulate and can be scraped off with a spoon very easily. The remaining juicy goodness can then be added.


Exactly what I do as well.

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