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What to do with fat cap. Montana has a series of fat caps out, very easy to find. Bring the pot to a simmer, or a low boil; Web now, we're going to demonstrate how to use a fat cap.

This will allow the rub and smoke to penetrate the surface of the meat through the score marks; Well, you could throw it away, but i prefer to save it and use it for making cracklings. Take a piece of pork fat cap and cut it into thin strips.

Below is a pork butt fat side up on my weber kettle (and the blade bone oriented towards the heat source): I really disassemble it a lot so as to maximize bark and minimize gristle. 4 1.25 steaks, one thinner one, 2 beef ribs, and the fat cap.

It’s excellent to add the pork fat. Web so you have a raw fat cap? Try not to let it bubble too much.

As the fat melts, it permeates the meat, adding richness and enhancing the overall taste. Web #1 the question of the day. Web place the fat cap back on the meat where you removed it.

It should have a pretty high smoke point too, so it's versatile. If there’s a lot left over, the fat freezes well. Web fat cap up — bastes the meat as the fat melts.