Talking to a retired hog butcher changed how I approach fat rendering

Old guy named Earl told me to never trim fat cold because it tears the grain, and after trying it warm last week I got 15% more yield on my pork belly batch - anyone else hear this trick from an old timer?

2 comments

2 Comments

smith.jordan15d ago

Is that the same reason some chefs say to never grind cold meat for sausage?

milar4615d ago

Exactly, warm meat smears instead of cleanly cuts (makes a big mess).