What to do with extra beef fat?
Chuckwagon has defined the circumstances when beef fat is good and when it is not desirable. In cold eaten sausage it is not so good but in sausage serve piping hot it can be good. Cold brisket fat is almost as hard as a candle but hot and well seasoned it is good. I like cold bacon but I don't like cold browned beef fat. Beef fat will coat the roof of your mouth if it is cold when you eat it so I can't imagine making a 100 percent beef bologna. Prime rib without the fat would be disappointing at best.
Tallow is an excellant lubricant for a crosscut saw in sticky wood. I keep a canful in the shop just for that.
Tallow is an excellant lubricant for a crosscut saw in sticky wood. I keep a canful in the shop just for that.
Ross- tightwad home cook
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Shucks Jerbear, you could always save it up and make soap out of it. Yup, this stuff gives a fresh appearance to a horse wrangler's complexion and it's so vitally important to the skin "glow" of cow kickers, saddle bums, and polecats.
"Sunrise Skin Scrub"
(Quality Bathing Soap)
1 can lye
3 pt. cold water
5-1/2 lbs. clean strained lukewarm fat (yummy - yummy!)
2 cups oats (pulverized)
4 heaping tblspns. borax
2 oz. glycerin
orange or vanilla extract
Pour the lye into the cold water while heating the mixture. When the water is lukewarm, pour in the grease slowly, stirring constantly. Process the oats in a food processor then add them to the borax, glycerin, and orange extract. Stir the mixture into the grease-water slowly for 15 minutes using a long wooden spoon. Pour the soap mixture into a shallow pan and allow it to "set". When the soap become firm, cut it into cakes.
Best Wishes,
Chuckwagon
"Sunrise Skin Scrub"
(Quality Bathing Soap)
1 can lye
3 pt. cold water
5-1/2 lbs. clean strained lukewarm fat (yummy - yummy!)
2 cups oats (pulverized)
4 heaping tblspns. borax
2 oz. glycerin
orange or vanilla extract
Pour the lye into the cold water while heating the mixture. When the water is lukewarm, pour in the grease slowly, stirring constantly. Process the oats in a food processor then add them to the borax, glycerin, and orange extract. Stir the mixture into the grease-water slowly for 15 minutes using a long wooden spoon. Pour the soap mixture into a shallow pan and allow it to "set". When the soap become firm, cut it into cakes.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
- NorCal Kid
- Passionate
- Posts: 338
- Joined: Thu Jun 02, 2011 23:43
- Location: Sunny Northern California
Since I had over 4 pound of beef fat from all my brisket trimmings, I kept a good portion of it; made it finely chopped, and am currently doling it out a bit every day into the kibble of my sausage-making assistant. She is quite pleased that I took this route with the extra fat. A 110lb dane pup can pack it away!ssorllih wrote:I would still freeze it against the day when I found a use for it. You could always grind it and incorporate it into dog food.
-Kevin
When not chewing her rawhide, she chews the fat!
Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8
- Baconologist
- Passionate
- Posts: 385
- Joined: Fri Apr 06, 2012 00:37
- Location: Oxford, New Jersey
Brisket fat is excellent.JerBear wrote:So just to clarify Chuckwagon, are you suggesting to avoid the beef fat entirely or only the yellow fat? All my brisket trim was fairly white.
That said, can you recommend another use?
Great in beef snack sticks, beef salami, hot links, smokies, etc.
I can't imagine Lebanon bologna without good beef fat.
And of course it's great in real mincemeat, if you fancy that.
Bob
- Baconologist
- Passionate
- Posts: 385
- Joined: Fri Apr 06, 2012 00:37
- Location: Oxford, New Jersey