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4 replies

Slow Cooking and FAT

S smokenqueQ'n n Brew'n
I've just started a new diet. On this one, at least in the beginning, I can't have pork or red meat. Not even dark poultry. This can be terrible Frowner but it's something I'm choosing to do.

One of the reasons they say the "other white meat" and beef is not good for my particular diet is the fat that is in the muscle of the product.

This got me to wondering.. I know when I cook a butt or even chicken.. there is a lot of fat that ends up in the dripping pan... but there is still a lot of fat left in/on the meat

So, the question is.. when we are talking about the plateau and rendering of the fat in the CS.. are we saying that the fat is being broken down at this point and the fat drains off/out of the meat and into the pan.. or is there still a lot of fat left in the meat? Is that "fat" that's left fat.. or has what's left something else with 90% of the fat in the pan?

I know when we render bacon in a frying pan.. it is braking down but there is still a lot of what looks like fat left on the bacon.. just crispy fat. Seems when I look at the sliced pork pieces I've done.. all that appears to be left is what looks like coagualted blood.. but I have had to get rid of fat caps.. IOW, is what is left that looks like fat really fat or is it empty fat cells that just look like fat? Dumb question?? That's why I'm asking.

After I get down to my fighting weight.. I'll be back on most meats.. just gotta watch my carbs. I know this seems like a redundant question.. but there is a lot I don't know about food despite eating it all my life.
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FM Former Member
My unprofessional opinion is that much of the rendered fat is redistributed into the meat. Look at the fat content on a bag of pork rinds (fat fried in fat). I say avoid it.

Start playing with smoking some veggies. Personally I like to eat my veggies raw to benefit from the live enzymes that are killed off during cooking (living foods concept). But a smoked potato mixed with other foods adds that smoky flavor.

There are lots of options for white chicken meat and fish--grilled, smoked, or combos of the two. Also, if you've never tried a gardenburger, they're outstanding. Unlike many meat substitutes they don't try to look and taste like meat (like Boca burgers do). But they taste great on a bun. I haven't tried them smoked, but a light smoke would probably be good good on them. Maybe I'll smoke the remaining Boca burgers I have to make them more palatable and get them out of my freezer.

If you're going to do it, do it right--all the way. Throw in some exercise and enjoy your improved quality of life.
FM Former Member
My girlfriend is border-line diabetic and finds she does not have to take meds if she watches her carb intake.We look all over Walmart to find low carb bbq sauces,salad dressings and certain low carb bread and buns.If she really has to cheat on the diet,she takes Dr.Rosenblats starch blocker before eating and its like she didnt eat carbs at all.Its a natural product made of white bean paste.I do stress that she does "lower carb" and not no carb.Carb Options puts out great tasting products such as BBQ sauces,salad dressings,steak sauce,and other things we use.
FM Former Member
Interesting thought, I'll have to get my Google going for some research.

So, I guess we need a food scientists to tell us, what does Fat Rendering really mean?

For me, weigh your pork butt before you smoke it, and after you smoke it, it will be 40% or so less in weight...that's the fat rendering (and/or water).

If the fat didn't render OUT of the meat, the finishing weight would be closer to the weight before smoking.

As for briskets, the Deckle (that's the fatty piece) doesn't render away to nothing, because it has a lot of fat between the protein (like bacon) but the fat does melt away somewhat, thus the finishing weight doesn't stay the same as the starting weight.

Now, we know know that all of that is probably not fat loss. Some is water loss, some is evaporation of other stuff.

As for the pork rinds, you're ADDING fat by frying, something we're not doing in smoking. And I posted the other day, that Pork Rinds are listed on the USDA page and zero carbs. Not low fat, just zero carbs.

That's my 3 cents worth (it was a longer post than 2 cents).
FM Former Member
SmokinOkie, are you really adding fat or taking it away? I always figured when frying pork rinds they end up with more lard in the vat after frying a big batch. The oils render out leaving the chicharron "fat structure" behind, which is different from frying a potato which absorbs some of the oil and gives no (or very little) oil of its own.

Let me know what your food scientist says.

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