I saved the fat trimmings from the last 2 briskets I made so that I could replenish our beef tallow supply. This is a really easy thing to do, and we love using it in place of some oils in recipes.
Now this may not be the way you do it, but it's how I've done it for years. I start off by cutting the fat into smallish pieces and dropping them into a pot. I add water to about 1/2" and then bring the heat to high, once the water boils off, I drop the temperature down to where the fat is just kind of simmering, I also add a little kosher salt to the fat at this point, it's not required, but I've always done it. Once all of the fat pieces are pretty crispy, i strain the "liquid gold" through a coffee filter directly into a mason jar.
Take your time, this is another low and slow cook...
This picture shows the fat just after the water boiled off and the fat is beginning to render a bit.
After a little while, you'll begin to see the golden wonder begin to emerge
During the process I dip and strain, I also pull out any smaller pieces that look like they may be getting too dark.. If you scorch this, or burn any fat, it can taint the taste a bit.
I did this on 2 separate nights, so the bottom solid you see was what I was pouring over from the night before. It had been refrigerated.
Once complete, you can have a few snacks! Some people turn up their nose, but we LOVE the fried fat snacks that come from this process.
Now this may not be the way you do it, but it's how I've done it for years. I start off by cutting the fat into smallish pieces and dropping them into a pot. I add water to about 1/2" and then bring the heat to high, once the water boils off, I drop the temperature down to where the fat is just kind of simmering, I also add a little kosher salt to the fat at this point, it's not required, but I've always done it. Once all of the fat pieces are pretty crispy, i strain the "liquid gold" through a coffee filter directly into a mason jar.
Take your time, this is another low and slow cook...
This picture shows the fat just after the water boiled off and the fat is beginning to render a bit.
After a little while, you'll begin to see the golden wonder begin to emerge
During the process I dip and strain, I also pull out any smaller pieces that look like they may be getting too dark.. If you scorch this, or burn any fat, it can taint the taste a bit.
I did this on 2 separate nights, so the bottom solid you see was what I was pouring over from the night before. It had been refrigerated.
Once complete, you can have a few snacks! Some people turn up their nose, but we LOVE the fried fat snacks that come from this process.
