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How to make tallow from brisket trimmings and how to store it?
Posted on 11/28/23 at 9:18 am
Posted on 11/28/23 at 9:18 am
I have 2 vacsealed bags of trimmings from my last 2 briskets in the freezer. I want to make tallow with it.
What’s the best method? How do you normally store it? And how long does it last?
I’m thinking leave in the fridge for a day to thaw and then just throw it all in a pot on simmer untill all the fat looks rendered, strain out the solids, and pour it into mason jars through a cheese cloth? Freeze all but one jar and keep one on the fridge at a time?
What’s the best method? How do you normally store it? And how long does it last?
I’m thinking leave in the fridge for a day to thaw and then just throw it all in a pot on simmer untill all the fat looks rendered, strain out the solids, and pour it into mason jars through a cheese cloth? Freeze all but one jar and keep one on the fridge at a time?
9
Posted on 11/28/23 at 9:32 am to Breesus
There's this website called www.google.com. If you copy and paste your subject line onto that site, it will magically give you the answer. Think of it like the old "Magic 8-ball", only better.
Posted on 11/28/23 at 9:32 am to Breesus
If you have a grinder it melts down a lot better if it's ground down than if it's whole chunks of fat. Put it a pot with a little water and simmer it in low for 10-12 hours. Last time I made it I used my gas grill and a disposible tinfoil pan. I don't think you actually have to refridgerate it once it's processed, but leaving it in a jar in the fridge is safer.
Posted on 11/28/23 at 9:33 am to Breesus
Seems like a good plan to me. That's essentially what I do with bacon grease and it holds up fine.
Posted on 11/28/23 at 9:39 am to Breesus
I threw all the chunks in a pot with a few cups of water and let it simmer for a few hours, eventually all you're left with is tallow and the rendered down bits once the water evaporates. Ran it through a cheese cloth and put in a jar in the fridge. If you have a grinder to run it through first it makes the process a bit quicker.
Posted on 11/28/23 at 10:04 am to Breesus
I throw mine in a pot and cook it down for hours and until all the fat is rendered. Have to stir it around a few times. Strain it through cheese cloth into mason jars when it cools down a bit. Place in fridge to harden and store extra jars in freezer.
I usually have one in the fridge for recipes and one in the freezer as a backup.
I usually have one in the fridge for recipes and one in the freezer as a backup.
Posted on 11/28/23 at 10:23 am to Breesus
Throw it in a pot and do it the next time you smoke something.
I trimmed all the fat off my last brisket and it made me about 2 cups of tallow using the same heat that I used to cooked the brisket.
I trimmed all the fat off my last brisket and it made me about 2 cups of tallow using the same heat that I used to cooked the brisket.
Posted on 11/28/23 at 11:01 am to Breesus
I did this on Wednesday and once rendered I let it cool, put in a Tupperware and froze it
Posted on 11/28/23 at 11:19 am to Breesus
What I like to do is to chop it into at least 1" cubes, fill a pan with the cubes, and cover with tinfoil. I make sure it's air-tight, then throw it in the smoker with the brisket. You already smoked the brisket I am assuming, so oven works fine/better. Low and slow. 250 or so for 3 or so hours, until rendered and fat chunks are turning crispy/brown.
Filter into jars with cheesecloth, close jars, then turn upside down to cool. When cool, impurities will be at the top of the jar (since they sink, they will settle to top of jar). You could rinse out any impurities or spoon them out.
Keeps for 3-6 months on counter, 1 year in fridge, potentially longer in freezer.
If you keep it on the counter, do NOT cross-contaminate the jar with a used utensil. It will spoil the jar faster. You can also avoid this by pouring the tallow in a pan, allowing to cool, and slicing into bricks. Wrap in freezer paper and store in freezer until needed.
Filter into jars with cheesecloth, close jars, then turn upside down to cool. When cool, impurities will be at the top of the jar (since they sink, they will settle to top of jar). You could rinse out any impurities or spoon them out.
Keeps for 3-6 months on counter, 1 year in fridge, potentially longer in freezer.
If you keep it on the counter, do NOT cross-contaminate the jar with a used utensil. It will spoil the jar faster. You can also avoid this by pouring the tallow in a pan, allowing to cool, and slicing into bricks. Wrap in freezer paper and store in freezer until needed.
Posted on 11/28/23 at 11:35 am to ThatBaw
I use my grinder and grind up the trimmings and then put the grind up fat into a stock pot and on to the stove over low heat for a few hours. I strain it and let it cool and then put it in a tupperware container and into the fridge. It keeps for a really long time.
Posted on 11/28/23 at 11:46 am to Breesus
quote:
I’m thinking leave in the fridge for a day to thaw and then just throw it all in a pot on simmer untill all the fat looks rendered, strain out the solids, and pour it into mason jars through a cheese cloth? Freeze all but one jar and keep one on the fridge at a time?
You already have it figured out, dude. That will all work just fine. It’ll last several months in the fridge. If you’re smoking the brisket, try rendering some of the fat in your smoker. Tasty tasty tallow.
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