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beef tallow
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Tom Kurth View Drop Down
Chef's Apprentice
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Joined: 10 May 2015
Location: Alma, MO
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Points: 251 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Topic: beef tallow
    Posted: 13 February 2016 at 15:30
Pulled a whole beef brisket out of the freezer yesterday and cleaned it up this AM. Dry-brined the point for pastrami in a couple weeks. Seasoned the flat and put it on the Weber with cherry smoke at low and slow. Seven and half hours later it's tasty and tender. It's cooling now and will make dinner tomorrow. At the same time I smoked a cured pork shoulder for cottage bacon. Will slice it and freeze it tomorrow. Have about 6.5# of fat left from a 16# brisket. I returned it to the freezer just in case one of you buckos can tell me a good use for it: sausage, render fat from it, whatever. Some of it was nice white fat. Others of it looked grey and ugly, maybe more connective tissue than fat. Any suggestions or am I just wasting freezer space? Thanks for any input.
Best,
Tom

Escape to Missouri
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Hoser View Drop Down
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Joined: 06 February 2010
Location: Cumberland, RI
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 14 February 2016 at 03:47
It'll certainly be good for sausage Tom. If you're grinding up a particular cut for sausage and it seems a bit lean? I like my sausage to be about 20-25% fat. so just weigh up your unground meat and add the appropriate amount of fat.

Or, if you don't feel like making sausage you can roll it up in some netting and put it outside...the birds love that stuff, and need it during these colder times.
Go ahead...play with your food!
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pitrow View Drop Down
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Joined: 22 November 2010
Location: Newberg, Oregon
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Points: 1087 		Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2016 at 10:29
you could render it down, add some lye and make some manly soap. 
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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Tom Kurth View Drop Down
Chef's Apprentice
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Joined: 10 May 2015
Location: Alma, MO
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Points: 251 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2016 at 16:13
Thought about rendering it to fill a 'tallow-pot.' Old time woodworkers would keep a special wood pot with a lid that held beef tallow or mutton fat which would be used to slick up the bottom of wood-bodied planes and other tools. I've been tinkering with making my own planes and spokeshaves so it would be a practical thing. Then again it might get to be a malodorous thing during a hot Missouri summer. At the price you pay for brisket these days I think it makes more sense to keep it for sausage or some other food usage and just stick with Lifebuoy for the bathroom and paraffin for the shop. (;
Best,
Tom

Escape to Missouri
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