7 SUB. The short answer flies in the face in a lot of mythology around fat rendering and retention: Brisket should be placed with the fat side facing down. I made sure to ask for the fat and any extra that I could get. and as of now i cant imagine buying just fat- there’s already more than enough fat in the chickens and meats that i get. I think you are so right about the difference between our modern over processed grains and the ancient grains and that they were most likely fermented. It goes against the motzi for one thing, and the whole bread is a staff of life which is in most cultures. How To Render Beef Fat - Beef Tallow - Duration: 6 ... HOW TO SMOKE BRISKET - Duration: 39:46. Some things are so easy you feel almost foolish posting instructions on how to do it, and how to render beef fat (or chicken fat) is one of those things! One will render down and add flavor to the entire cut. I havent seen it sold even remotely cheaply- more than 20 something per kilo usually…. The most amount you can get is on a brisket, and that tends to make the brisket cook moist. It will seal as it cools, and will stay shelf stable for many, many months. And if you’re smoking your brisket, that fat will also prevent the smoke from penetrating and flavoring the meat. This is caused by shrinkage during cooking and the loss of a lot of the fat, much of it from trimming. What a disaster! I use this up so quickly that it doesn’t matter to me if it’s clarified (strained) or not. I think if I could get offal I could save quite a bit on supplements. We minimize grains as much as possible, but the challenge is that beans and grains are budget stretchers. ), http://www.marksdailyapple.com/saturated-fat-healthy/ (This is an excellent site and is filled with high quality information, but you’ll find a little bit of off-color language from time to time – just a warning for those who would be bothered. Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! We do eat rice & potatoes, although we eat more sweet potatoes ( tonight we had sweet potato latkes) I also agree that grains and legumes are filling and can feed a big family for less. from my kosher store (the owner was like, you know pesach is over, right?). If you are using fat from a beef-breed animal (Angus or Hereford for example), your … In this video I show you how to make tallow aka (Texas butter) how to use beef rendered fat in barbecue and cooking.⭐Visit my Amazon store to purchase my favorite BBQ \u0026 Cooking junk in the trunk...https://www.amazon.com/shop/texicanabbq✅Don't forget to SUBSCRIBE to my channel ! Log In Sign Up. Now, how do you preserve your rendered fat? The benefits in terms of cooking with beef fat are that it has a high smoking point, which makes it good for frying and baking. Total Time : 4 hrs 10 mins. They would have had coarsely ground whole grain flour, fermented and baked as a sourdough. Mike tweaked his process to add a bigger load of fat and put it on at night “to make sure it’s got that first good kick of the charbroiled flavor.” It worked. The main sections should be nicely marbled with fat. https://bit.ly/2Lhf3TZ Lots of BBQ tips straight from the pit room Texicana BBQ https://cutt.ly/3ypBVAU Best Smokers Reviewshttps://bit.ly/333xFkuBrisket ways barbecue and cooking tutorials using barbecue leftoverhttps://cutt.ly/6ypBKq2TEXICANA T-SHIRT https://texicanabbq.com/merchandise/ Checkout my website https://texicanabbq.com/ ‍♂️Follow me on: FACEBOOK https://www.facebook.com/texicanabbq/ INSTAGRAM https://www.instagram.com/TexicanaBBQ/ BUSINESS INQUIRIES / BARBECUE CONSULTING texicanabbq@gmail.com✍If you have any question fell free to contact me anytime! With the fat cap on the brisket, a lot of that is hard fat that does not render. New to Chowhound? what other dishes do you use your fat for? 5 from 1 vote. Five jars of cooled (white) fat, jar on right with melted fat still hot. Sometimes you'll pick up a brisket that has more fat than you expected and you may end up with more trimmings. Allow it to harden completely. I still believe it’s the best way to eat, though. It is inevitable that some fat sections will be marbled with meat and that is OK. Any meat that goes with the fat to render will turn into "cracklins" (similar to pork rinds/chicharron). I still eat rice and potatoes though. Remember there are also two kinds of fat on any cut of meat. Dh has been on GAPS for over eighteen months so he’s off all grains, beans, and doesn’t have challah even on Shabbos. (I make hamotzi for the family unless ds18 happens to be home.) I don’t try to convince people of anything, really. Don’t know if that was burnt fat, burnt blood, or both, but it really gave “love” to my steak. There is a layer of fat on one side of the brisket, which can vary in thickness. There are different qualities of fat; if you have a choice, you want a big chunk of white fat rather than a blob of little pieces. We’ve often put our fat in the freezer until we have time to deal with it; it’s convenient that it waits until you’re ready for it. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. Hi Avivah, This prevents the fat from browning as we begin to heat it up. 05-16-2011, 05:00 PM. Put all the fat pieces into a stockpot, and add enough water to reach the top of the fat. I wish it were cheaper here. :0), Awesome, Pam! Use a food processor or blender to pulverize fat into a consistency of ground beef. I don’t know if it’s actually a blanket recommendation for bread itself or a recommendation to eat breakfast rather than start the day hungry. I just share my thoughts on it, and if they’re interested, follow up with more information on the difficulty the body has digesting grain. Brisket Too Big for Your Electric Smoker? I found it dificult and smelly and hard to clean up. The BBQ BRETHREN FORUMS. I’m going to have to check out your blog. Their digestive systems were undoubtedly much stronger than ours and their gut flora would have been in much better shape, so they could effectively digest and utilize the nutrients in their bread. I wonder if I did something wrong…. This fat should be uniform in thickness. The first step is to cut away all pieces of meat from the fat, because it can spoil the tallow. Place the pan over a medium flame, until the water starts to boil, then turn heat down to low. Thanks again, and consider this: Why do you think the “Dummies” books sell millions of copies! I used enameled cast-iron pots and about a pound of cubed fat in each. Cook Time : 4 hrs. http://wholehealthsource.blogspot.com/2010/08/saturated-fat-consumption-still-isnt.html, http://www.marksdailyapple.com/saturated-fat-healthy/, Being productive during the lockdown – replacing interior doors, Resolving my inner conflict about special ed and inclusion, Why remote learning is hard and how to make it easier. You might be left with some tasty cracklings at the end of this – if you are, save them and use them to season another dish – it’s delicious! Sweet potatoes are better though. This is also called suet. PDA. I was left with a ton of smoked fat pieces which I am currently rendering on the stove. I’ve only made a tiny amount of schmaltz, but that seemed much more user friendly. As soon as we get home I plan on doing this. A smoked brisket will render half its weight during this process, meaning if you bought a 12-pound brisket you will get about 6 pounds of meat once it is cooked. We moved from the US four months ago, and have been getting fat for at least four or five years directly from a small butcher – they’re the ones who can save you parts that you request, who can put aside fat they are trimming off of other peoples’ orders and save it for you…once you find that, you’re in business! Whole hog and achiote mopping sauce https://www.youtube.com/watch?v=cVuJn4lFPTA&t=130sHow to render beef fat - brisket tallow _ Brisket ways Ep. Best uses for rendered beef fat Ruth Lafler | Apr 15, 2014 10:39 AM 19 I rescued more than five pounds of beef trimmings that were about to be thrown away by my local fancy-schmancy (all humanely raised, mostly grass-fed, etc.) I look forward to having all that good fat to cook with. Turn the pot on a medium low heat and let the fat gently warm up and begin to liquify. Unfortunately, the thick, hard layers of fat on a brisket won’t render like the finely marbled fat in Kobe beef. . The fat should be glossy and white, the lean meat a deep ruby color. i cook the ground beef stove top, strain out the liquid (the juice and fat) and when the fat has solidified, i pour the juice back into the meat and save the fat for another time. Step 1: Trim Your Fat You want to try and cut only sections of fat from the meat. If you’re Jewish and keep kosher, then it isn’t advisable to get non-kosher fat. ITAHow to render beef fat . Mad Scientist BBQ 997,099 views. Assuming you’ve strained it, you should be able to keep this at room temperature for quite a while. It will also wash away any seasoning on the meat, and won’t let you form a nice bark on it. one of the jars has a golden brown liquid (i’m assuming meat juice) at the bottom after the fat turned white, is it still okay to store this jar in the fridge for a substantial amount of time? But we (collective ‘we’ of this generation) can’t do that. Brisket does not absorb moisture from fat when cooked, so placing it fat side up does not help keep your brisket moist. So glad to “meet” you! It should have no holes or chunks missing that expose the meat. You might feel like “Some things are so easy you feel almost foolish posting instructions on how to do it…” but your instructions explained why my entire kitchen was black with smoke, the fat I was melting was an inferno, and I was left with lumps of black coal in the pan. since you posted about sprouting lentils I have been sprouting them too. And no fat to brush my steak with. It turns out that beef tallow has an extremely high smoke point which makes it a great oil for deep frying. I’ve seen all those things recommended. Cook gently for 1-2 hours, stirring every so often until most of the fat has rendered. Thank you for your submission on Nourishing Treasures’ Make Your Own! If left on, it will make the meat absorb less smoke flavor, not to mention the prime real estate for eating that bark that develops over the cook. Or put it in a food processor, or chop it. . He just tells people that grains upset his stomach and he feels a lot healthier not eating them, and people find this interesting since so many people have digestive issues, or know someone who has Crohn’s, celiac, IBS, etc. But either way, you’ll prepare it the same way. The other is hard fat, won’t render down, and will stop that … How do you explain that bread isn’t healthy to a religious person though? Smoked brisket: The Brisket Fat Cap Bastes the Beef As It’s Smoked. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. I use it for scrambled eggs and omelets, stir fries, to saute vegetables as a base for soup, etc. But then again, we’re a big family so of course we need a lot more than most. Firstly, you’ll need to get hold of a good bit of beef fat. Made a brisket (point) last night. Q: I work at a caterer’s for extra cash on weekends, and I always end up with a few leftovers by the end of Sunday. Ingredients 3-4 pounds white beef fat … Ruth Lafler | Apr 15, 2014 10:39 AM 19. But if you don’t keep kosher, then sure, go ahead and buy the fat from whatever source you can find! Calories : 387 kcal. I think it stays fairly well on the counter if it’s been well strained as long as it’s not for very long periods of time, so we keep ours refrigerated most of the time. 39:46. Yes, their gut flora was better and the soil was not depleted and poisoned and was a rich source of minerals and good bacteria. We have been discussing it and it seems like a fine idea. I usually soak the oats and rice and quinoa before cooking and besides the oats, usually cook them in broth so it is easier to digest and there are nutritional benefits. Knowing your brisket is very important. Which is why it probably isn't. Rendered Beef Brisket Fat quantity ... time nutritionists are encouraging people to go back to basics for cooking fats and there’s nothing more basic than rendered beef fat. But you know me, ‘why make more work than necessary?’ is my motto, so I just put the entire big chunk in a pot. i freeze the fat because i never know when i need it and i don’t want it to go bad, but does it even go bad if you can leave it out at room temp? I’m so happy for you about that! That was a fun trick but you can get a LOT more mileage out of your rendered brisket fat. It turned out well, but the fat didn't render quite as nicely as I'd hoped. Required fields are marked *. This week, after trimming who knows how many pounds of brisket, they gave me a gallon sized bag of brisket trimmings.I believe the idea was to give it to my pup, but before I go that far, I wanted to see if anyone has any brilliant ideas for what to do with it. i did this today! You should leave the fat cap on the brisket if you are smoking. If using a blender, I found it easier to pulverize in small 1/2 cup amounts at a time. View Full Version : Injecting Brisket with Fat. Log In Sign Up. What I’ve liked doing in the past is rendering a large batch of fat at a time, pouring the hot strained fat into glass canning jars, and then immediately closing each jar with a new canning lid and ring. Growing up there was always a tub of beef fat in the kitchen for cooking and frying. There is none around here, (even tho I think there is a good sized Jewish community in Portland) & I think places like Whole Foods charge for fat. This fat will slowly render down during smoking and help to keep the meat moist. It’s nice to hear from someone who eats primal – that’s my personal preference for eating (which I’ve mentioned recently in a comment, though don’t directly write about). Best uses for rendered beef fat. Granted the type of wheat used now adays is GMO. You can see that in my picture above. Just enough to barely cover the bottom. It it still worth it to try to get or buy fat from a regular butcher? Monday link-up. We don’t have a local kosher butcher anymore so we have to order it or get mealmart/ Empire stuff. I ordered a whole barbecued brisket which was absolutely delicious. Thick layers of fat prevent any seasoning or marinade from sinking into the meat itself. Chipper. And we also have the right tool: the all-new Smoke™. I think food expenditures should be the highest, since it will pay off the most, even more so than medication. It’s great to find a fellow real foodee living in Israel. Your email address will not be published. After we trim the brisket, we’ll trim out the lean and fatty pieces from the scrap pieces. After the brisket is cooked though the fat is sort of blended in than. Have you ever kept your jars out during the summer? The beef tallow makes for a delicious substitute for oil or butter, and it tastes amazing. ), http://www.drbriffa.com/2010/01/15/two-major-studies-conclude-that-saturated-fat-does-not-cause-heart-disease/. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. this is how i render my fat- tell me if this is right. ). Fantastic for cooking your veggies in or even broiling other meats to stack on an extra layer of flavor, you can’t go wrong with this slow rendered, filter tallow from a cut of beef brisket. Straining directly into a jar Pour into your jars OR line baking pans with parchment paper or waxed paper and pour the liquid fat into the pans. Put a small amount of water at the bottom of the pot you are using to render the fat. So here in the USA, you got the fat from a kosher butcher? i’m not sure how quickly i’m going to go through it, i feel like i have to revamp how i meal plan because breakfast and lunch is usually dairy. BRISKET: Start by unpackaging your brisket and placing it on a cutting board. Your email address will not be published. I wonder if you rendered it at a high heat? When the fat is liquid, it will be a lovely golden brown,  but when it hardens, it turns a pure white. I’d read about several different ways to render fat, but I chose two that seemed to make the most sense. This fat covering on the top side of beef is commonly called the fat cap. We got a nice slab from the ribs, which is good quality fat. First, let’s trim down that fat. Having read the finishing touch for a perfect grilled steak is to brush on some “beef love” which is rendered suet, I trimmed the fat from my 2-inch thick steak, which still had some meat attached, and tried boiling it down to liquid by setting the gas burner to high and covering the saucepan. PS As the steak on the grill was ready for what was supposed to be “beef love” before the final sear, I noticed some thick liquid in the saucepan–what was left of my disaster. Salt and pepper night before (very little if any trimming, it doesn’t seem to have much fat to spare) Take meat out 1 hour before smoking, bringing it to room temp Smoke 4 hours at 225 degrees Wrap with butcher paper once internal temp hits 160 degrees For those of you wondering why in the world I’d want to use something as artery clogging as beef fat, it’s because it’s not saturated fat that causes heart problems, but processed vegetable oils (yes, like the widely touted canola and soy oils). Dr. Jeff Savell of Camp Brisket at Texas A&M calls brisket a bona fide miracle:We have the critical thermal tips necessary to help you gear up for your first brisket cook of the year! I mentioned in a recent post about our food costs that we were able to get it for 13 shekels a kilo – originally he told us it would be 25 shekels a kilo, and then went down on the price. edited 4 years ago. thanks to your awesome instructions it made it so much easier! Making your own beef tallow is a great way to use extra fat trimmings from a brisket or other parts of the cow. Put the burner on low, and let the fat slowly melt over the course of time – it might take up to a few hours, depending how much fat you have. Typically, when you’re smoking a brisket, you want a whole packer version, which is left untrimmed. New to Chowhound? i got a bag full of fat (for free!) When I raised the lid the smoke exploded out 10 times more volumous. Prep Time : 10 mins. The beef particles will sink to the bottom of the jar. I don’t think it’s any harder to clean up than any other oil. They’ve done analyses of the stuff they’ve scraped out of arteries and it’s not saturated fat. (You can also see the little food particles at the bottom of the jar of melted fat on the right, if you look closely. The wet-render sounded tempting, if a bit messy and time-consuming, but I eventually passed on it. It … 05-16-2011, 05:00 PM. butcher. 650 is less than what we spend per month on a family of 4. Stir it around every 20 minutes or so. Save my name, email, and website in this browser for the next time I comment. If you have a big chunk, you might find that you can pour off most of the melted fat, but there’s still a chunk left. I make beef tallow & shamaltz too:) I do use mason jars, but I never thought of not putting them in the fridge. It does sound like you did something wrong – the rendered beef fat should hardly have any smell. 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