Jim Langford
TVWBB Fan
The Iberian hog, descendent of sus mediterraneus, the wild boar that at one time roamed both shores of the Mediterranean, is the only remaining free-grazing hog in Europe. It's a unique breed that is now only to be found in the far south-west corner of the Iberian Peninsula.
It possesses a genetic characteristic that allows it to store large amounts of fat, which thanks to a biological mechanism that is still not fully understood, infiltrates the muscle mass and gives Iberian cured hams their characteristic white streaks and incomparable creamy texture, aroma and flavor.
Some kind Spanish folks have been good enough to give me a pork butt from one of these black-legged hogs. My experience with these in the past has been that while they are head and shoulders above regular white pork butts in the taste department, they tend to be very, very fatty. Even when I've cooked them low 'n' slow to 200?, they've still been too greasy for my liking.
I'd like to ask what I should do differently this time so as to render out more fat in the cooking process. I'm thinking I should take it up to a higher internal temperature. Does that sound like a good idea? How high should I go? 210? maybe? Do any of you have experience cooking extremely fatty cuts of meat? Should I try to keep the WSM at a lower temperature than usual in order to prolong the cook?
Thanks,
Jim L.
It possesses a genetic characteristic that allows it to store large amounts of fat, which thanks to a biological mechanism that is still not fully understood, infiltrates the muscle mass and gives Iberian cured hams their characteristic white streaks and incomparable creamy texture, aroma and flavor.
Some kind Spanish folks have been good enough to give me a pork butt from one of these black-legged hogs. My experience with these in the past has been that while they are head and shoulders above regular white pork butts in the taste department, they tend to be very, very fatty. Even when I've cooked them low 'n' slow to 200?, they've still been too greasy for my liking.
I'd like to ask what I should do differently this time so as to render out more fat in the cooking process. I'm thinking I should take it up to a higher internal temperature. Does that sound like a good idea? How high should I go? 210? maybe? Do any of you have experience cooking extremely fatty cuts of meat? Should I try to keep the WSM at a lower temperature than usual in order to prolong the cook?
Thanks,
Jim L.