Just cause I make up for lack of talent with imagination, it doesn't mean I'm not coachable. So I've been keeping my beef fat scraps. Chunks and strips. I often use the fat and smoke up some tallow. Generally I'll use the smoked tallow for soups, stews, chili - sometimes adding to butcher paper, beef cheek con fit. Simple Jack & Jill level receipt reading.
Well last night I watch a cook making tallow with brisket trimming. Here's what you never taught me. This gentleman ran his semi frozen fat scraps thru a #10 grinder. Said it increased volume by more efficient rendering..
Fat thru the grinder before rendering in smoker.
If y'all told me, it didn't stick.
Well last night I watch a cook making tallow with brisket trimming. Here's what you never taught me. This gentleman ran his semi frozen fat scraps thru a #10 grinder. Said it increased volume by more efficient rendering..
Fat thru the grinder before rendering in smoker.
If y'all told me, it didn't stick.
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