Tallow/lard ?

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hammer33

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A few years back we bought a processed hog and told them to package up the fat for us. Crockpot on medium and we had several quarts of beautiful lard for cooking. The Lard is long gone and the wife is looking into doing the same with beef fat.
Here is my ?? When I cook a brisket, the pan ends up with about a quart of fat/juice in the bottom. Can that be separated and saved/used as lard? Or will the meat juice "taint" the lard causing it to spoil?
 
hammer33 said:
A few years back we bought a processed hog and told them to package up the fat for us. Crockpot on medium and we had several quarts of beautiful lard for cooking. The Lard is long gone and the wife is looking into doing the same with beef fat.
Here is my ?? When I cook a brisket, the pan ends up with about a quart of fat/juice in the bottom. Can that be separated and saved/used as lard? Or will the meat juice "taint" the lard causing it to spoil?
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Cook your brisket on a rack above a pan. I put trimmings from the brisket, plus other beef fat trimmings I randomly save in the pan. The tallow renders out while the brisket cooks - then just strain it out into jars. Delicious smoked tallow!
 
Excellent! Thanks. Any issues with some meat juices making it in the jar with the lard/tallow?
 
you can also go to a butcher or your local grocer and ask them to save some fat for you.

I save my trimmings from brisket and rib roasts and cook them on low- saving the fat.
 
Wouldnt' the seasonings you used on the brisket mix with the tallow?

I have a habit of saving bacon grease everytime i cook bacon. I strain it thru a coffee filter while hot and it leaves a beautiful white lard for cooking.
 
If you know any duck hunters, ask them to cut the butts off all their waterfowl. The fat cap in a duck's butt renders down very nicely for some good duck fat. 99% of them breast out the ducks and throw the rest away
 
TAFKAP said:
If you know any duck hunters, ask them to cut the butts off all their waterfowl. The fat cap in a duck's butt renders down very nicely for some good duck fat. 99% of them breast out the ducks and throw the rest away
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Hence the term lardbutt? :D
 
BMan said:
Wonder if McDonalds will follow their lead and go back to beef tallow.
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Man I'd love it. Remember their old school fries? I could eat a shoebox full of em.

Hoping we see a shift back to tallow across most fast food places with Bobby coming in with his health hammer.
 
hammer33 said:
A few years back we bought a processed hog and told them to package up the fat for us. Crockpot on medium and we had several quarts of beautiful lard for cooking. The Lard is long gone and the wife is looking into doing the same with beef fat.
Here is my ?? When I cook a brisket, the pan ends up with about a quart of fat/juice in the bottom. Can that be separated and saved/used as lard? Or will the meat juice "taint" the lard causing it to spoil?
Click to expand...
Without a doubt, the best pie crust is made from lard.
 
I remember restaurants in Germany that would bring a basket of bread and a bowl of lard with bacon chunks "floating" in it. Mmmmm good.
 

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