Beef fat worth saving
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I would keep it as you might get a deal on roasts you want to grind into burger and need the fat content
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Keep it, use it to make sausage with leaner cuts of meat. Improves the flavor greatly.
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Keep it, use it to make sausage with leaner cuts of meat. Improves the flavor greatly.
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You can render it out & freeze it in a glass jar. It adds terrific flavor to an number of things. Don’t throw it away!
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I just picked up a beef brisket and am going to smoke it sat or sun
Question is is it good to save the 1
to 2# of trimmed off Beef fat for
Sausage making hate to throw out all that trim if i can use it in sausage
thanks bigdavebigdave i would say anything sausage wise pork fat is better. Like someone above said if you ground a roast and wanted extra beef fat that would be good. Otherwise if you feed birds you can grate it into a pan melt it down, add peanuts, peanut butter and bird seed. Put in a dish and throw in freezer to solidify again. Can only use it in cold temps though as it doesnt have a preservative in it like store bought and will spoil. The birds love it though
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I do like calldoctoday does and render it for other uses. Just grate it, grind it, or pretty much pulverize it in a food processor, render it in a crock pot for several hours on low, strain it, and enjoy!
I also like the idea of mixing in to leaner beef for a burger or beef sausage, but I haven’t done that.
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Beef Chorizo is also delicious & we like it a lot. A little of the tallow definitely enhances the flavor. The bird suet is another good use as mentioned. Cold weather is indeed probably better for them, if you have any around. I know they like it a lot & we have pretty well provided it for birds & our chickens as a snack. They eat is so fast (wild or domestic) that I am not sure if it really matters, as long as you get it to them.
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We are going to be doing a side by side video/comparison of beef and pork fat added to a poultry snack stick coming up here sometime soon.
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Jonathon, that is an excellent idea. Nothing better than comparing various items/flavors side by side to really put some “taste” into it. Just make sure to neutralize the previous flavor before trying the next. I think I often get a better result by tasting twice in a row, as the second taste with just about anything seems to come through better. Maybe like paint & primer!
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Bad analogy though!
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calldoctoday Well, I will make sure I make enough to have multiple “1-2” or “a-b” tastes test. The sacrifices I make for this place!
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