Caul Fat

[DaveS]

How many of y'all save the Caul Fat from your deer to use in smoking/Grilling your deer shoulders? We save every one we can and it adds a tremendous amount of flavor and moisture to your deer. Give it a try and you'll never throw anymore away ever!

 

DaveS

[KahrMan]

What is the caul fat?  I guess I do not save it because I trim all the fat off that I can.

[DaveS]

What is the caul fat?  I guess I do not save it because I trim all the fat off that I can.

Caul Fat is the "Spider Web" looking fat that surrounds the stomach of the deer. You can't miss it during field dressing. It's very easy to remove and is very very good to cook your deer with. I've been using it for about 2 years now, and can't imagine grilling or smoking deer without it. Dang...I thought everyone used it! Google "Caul Fat".

 

DaveS

Edited November 21, 2013 by DaveS

[ncomarc]

Interesting, will have to research - wanna do something different for Thanksgiving and this just might do the trick........

[gregintenn]

First I've heard of it. I leave that stuff on the ground. I never considered it being edible.

 

So, do you just wrap a shoulder in it or what?

Edited November 21, 2013 by gregintenn

[DaveS]

First I've heard of it. I leave that stuff on the ground. I never considered it being edible.

 

So, do you just wrap a shoulder in it or what?

Make sure the caul is clean (by carefully handling) and wrap your shoulder or whatever in it and smoke as usual. If you're like a lot of people, you'll never throw away another one!

[DaveS]

Interesting, will have to research - wanna do something different for Thanksgiving and this just might do the trick........

We're going to smoke a hind quarter in it for Thanksgiving. Good stuff! What it does is it baste and flavors the meat. Does the same thing as bacon does with it's fat. There are probably some recipes using Caul, but I just wrap with it.

 

DaveS

[Handsome Rob]

Hell, I thought I was the only person in Tennessee that even knew what caul fat was!
Perfect way to add fat to smoked meat.
If you want a TRUE taste of Mexico, take the heart, liver, kidneys & spleen, chop them all fairly fine, marinate overnight in chilli sauce & cilantro. Wrap the mixed, chopped pieces in the caul fat &then wrap tightly in the cleaned & blanched small intestine. Grill over hot coals until done. Absolutely delish!

[DaveS]

Hell, I thought I was the only person in Tennessee that even knew what caul fat was!
Perfect way to add fat to smoked meat.
If you want a TRUE taste of Mexico, take the heart, liver, kidneys & spleen, chop them all fairly fine, marinate overnight in chilli sauce & cilantro. Wrap the mixed, chopped pieces in the caul fat &then wrap tightly in the cleaned & blanched small intestine. Grill over hot coals until done. Absolutely delish!

I like the Liver and Heart cooked in the traditional way. That's about as far as that goes. Sorry Rob....I know what caul fat is too!

 

DaveS

[Guest Razz]

Caul fat is an incredible way to add moisture and flavor. Try wrapping a piece of fresh fish in it and then pan fry. So good!

I've not tried deer caul fat but I regularly use pork caul fat. Super cheap from your butcher.

[TripleDigitRide]

Caul fat is an incredible way to add moisture and flavor. Try wrapping a piece of fresh fish in it and then pan fry. So good!

I've not tried deer caul fat but I regularly use pork caul fat. Super cheap from your butcher.

Trust this man. He knows his food.

[DaveS]

Caul fat is an incredible way to add moisture and flavor. Try wrapping a piece of fresh fish in it and then pan fry. So good!

I've not tried deer caul fat but I regularly use pork caul fat. Super cheap from your butcher.

Razz; I will have to try it with fish. Sounds good!

 

DaveS

[KahrMan]

Caul Fat is the "Spider Web" looking fat that surrounds the stomach of the deer. You can't miss it during field dressing. It's very easy to remove and is very very good to cook your deer with. I've been using it for about 2 years now, and can't imagine grilling or smoking deer without it. Dang...I thought everyone used it! Google "Caul Fat".

 

DaveS

 

So that is what that stuff is.  i would never have thought that stuff had any use.  I will have to give it a try.

 

Thanks

Edited November 22, 2013 by KahrMan

[DaveS]

Sp that is what that stuff is.  i would never have thought that stuff had any use.  I will have to give it a try.

 

Thanks

KahrMan; it is awesome stuff! You can even use it in making sausages but I'm not sure how it's used that way. Maybe Rob has used it in sausage and he'll chime in.

 

DaveS

[Lumber_Jack]

whats the best way of preserving it to keep it clean from field dressing to home?  do you cut it out before opening the inards?

[DaveS]

whats the best way of preserving it to keep it clean from field dressing to home?  do you cut it out before opening the inards?

I open up the deer, remove caul fat and put it in a plastic bag for the trip home. My Son will pull out the entrails then remove the caul. That works OK, but you need to be a little more careful that you don't get it dirty. Take it home, clean and rinse it and freeze or use fresh.

 

DaveS

[Guest Razz]

It helps if you soak the caul fat in warm water, just before use. If I have brine in hand I'll soak it in that solution for a bit. I find that I don't puncture it as often if it's soaked first.

[DaveS]

It helps if you soak the caul fat in warm water, just before use. If I have brine in hand I'll soak it in that solution for a bit. I find that I don't puncture it as often if it's soaked first.

Good info Razz!

 

DaveS