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sickmission t1_iwcl1bi wrote

The recovered fat is the real gold here. Same with saved and rendered fat trimmings from other cuts of meat. Go price that stuff for sale in a jar. That fat cap you trimmed down off your brisket just got you a $15 jar of beef tallow.

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dreaming-in-colour OP t1_iwd60j0 wrote

What would you do with the rendered fat? I was going to throw it in soup because I don't cook/bake much, and most of the uses I saw online were for lard substitutes for frying and baking

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sickmission t1_iwd8mj1 wrote

With regard to beef tallow, I've going to make this this week for a friendsgiving gettogether:

https://evanleroybbq.medium.com/recipe-smoked-and-confit-beef-cheeks-b1ff3565266

As for your chicken fat (schmaltz), you can do anything from make tortillas to fry eggs with it. I would think using it to oven roast veggies (potatoes, carrots, brussels sprouts, etc) would be amazing. Here's an article with some ideas:

https://www.epicurious.com/ingredients/chicken-fat-cornbread-and-other-brilliant-ways-to-cook-with-schmaltz-article

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