Most of the grocery stores in my area will give away pork fat. The hunters who process their own deer ask for it. Even stores that make their own sausage usually have extra fat sitting around.
-
Welcome, guest! Are you ready to join the discussion? Click here!
Beef tallow
We've lucked out here in S Ontario within the past year or so with covid--we never got brisket packers here (other than points at really stupid prices) but because of transportation issues, they are getting sold here (one store only but that's better than none).
IF you've done a packer, you know there is a LOT of fat (like 25-30%) that gets cut off before smoking.
Seemed such a waste to just toss it (that's $12 in the trash
and then I remembered: Mickey D's fries USED to taste so good and it was because they used beef tallow.
Hmm. Look up how to do it and the only issue with making tallow is the time it takes to render it. Has to cook down for a loooong time. I've done that with subsequent packers and oh my, such a beautiful end product.
Packers go on sale here for $3 or $4 /lb (I pass on the $5 ones) . After all, a 14-15 lb packer'll run $60.
Reason for this post? a somewhat local meat market is selling tallow for $7/lb. Fat for $7 ??
So easy to make your own. And for how much I use--it lasts till the next brisket 😁 as I do fries in the oven now (not deep fry) and only use a 1-2T on the cut spuds.
NOTE: it has to be the HARD fat (not that squishy stuff you will also encounter). Even that hard fat you cut off steaks can be saved/frozen and added to the batch that you boil down. Just cut it off before cooking.
IF you've done a packer, you know there is a LOT of fat (like 25-30%) that gets cut off before smoking.
Seemed such a waste to just toss it (that's $12 in the trash
and then I remembered: Mickey D's fries USED to taste so good and it was because they used beef tallow.Hmm. Look up how to do it and the only issue with making tallow is the time it takes to render it. Has to cook down for a loooong time. I've done that with subsequent packers and oh my, such a beautiful end product.
Packers go on sale here for $3 or $4 /lb (I pass on the $5 ones) . After all, a 14-15 lb packer'll run $60.
Reason for this post? a somewhat local meat market is selling tallow for $7/lb. Fat for $7 ??
So easy to make your own. And for how much I use--it lasts till the next brisket 😁 as I do fries in the oven now (not deep fry) and only use a 1-2T on the cut spuds.
NOTE: it has to be the HARD fat (not that squishy stuff you will also encounter). Even that hard fat you cut off steaks can be saved/frozen and added to the batch that you boil down. Just cut it off before cooking.
1 - 6 of 6 Posts
1 - 6 of 6 Posts
