cayenne
is one Smokin' Farker
- Joined
- Jun 12, 2004
- Location
- New Orleans
Hi all,
Ok, last time I fired up the offset and did a brisket, I took a good bit of the fat I trimmed off, put into a metal bowl which I placed in the cook chamber to render into smoked tallow.
I used some of this for wrapping my brisket.
The rest I poured into a jar.
Now...it's been out on my counter, as that I was treating it like my grandmother did bacon fat, just kept the in an old coffee can by the stove and used as necessary.
Is it best practice to do tallow the same way?
Or, will it quickly go rancid and needs refrigeration?
Do you keep your bacon drippings out on the stove or refrigerate those?
Thoughts?
Thanks in advance,
cayenne
Ok, last time I fired up the offset and did a brisket, I took a good bit of the fat I trimmed off, put into a metal bowl which I placed in the cook chamber to render into smoked tallow.
I used some of this for wrapping my brisket.
The rest I poured into a jar.
Now...it's been out on my counter, as that I was treating it like my grandmother did bacon fat, just kept the in an old coffee can by the stove and used as necessary.
Is it best practice to do tallow the same way?
Or, will it quickly go rancid and needs refrigeration?
Do you keep your bacon drippings out on the stove or refrigerate those?
Thoughts?
Thanks in advance,
cayenne