Just took my first brisket off the PBC (my first was on my Weber Kettle), and it's waiting in the faux-cambro. I was reading Meathead's comments on brisket and he said he keeps some of the beef fat for his steaks. I've saved some, but what's the best way to render it/melt it for later use?
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Just heat it up in a sauce pan. Let it simmer until it's pretty much all dissolved. There will definitely be some that doesn't render down.
Once partially cooled down but still liquid I like to ladle it onto ice cube trays and freeze. Once frozen pop them out and keep in zip lock bag in freezer. You can take out as many as you need.
I put the scraps in a disposable tin pan, let them render while I'm smoking something else. Then strain it twice with my fine mesh strainer. I put it all in a tupperware thing but I like the ice cube thing better. I've been cooking so many things with that beef fat lately. Can smell the smoke when I heat up the fat, but don't think I really taste any of it.
Grind it, and add it to big stock pot along with about a cup of water to keep the bottom from scorching while enough renders out to prevent browning. Medium low heat until it has all rendered down and all that is left is tallow and cracklins. Strain through a mesh wire or cheesecloth, and seal.
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