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A farmer at the Saturday market told me to stop trimming so much fat off my pork loins
I was chatting with him while buying a half hog and he mentioned that the fat cap is what keeps the meat from drying out on the grill. He said he's been raising pigs for 22 years and sees folks ruin good cuts by over-trimming. I tried leaving about a quarter inch on my last batch and the chops came out way juicier. Now I'm wondering if I've been doing it wrong this whole time. Any of you leave more fat on your retail cuts or do customers complain?
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palmer.zara19d ago
Man, my buddy learned this the hard way. He used to shave his pork chops down to almost nothing because he thought the fat was gross, and his grill would turn them into hockey pucks every single time. His wife finally got fed up and told him to leave a good quarter inch on there, and now he wont shut up about how much better they taste.
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