Howdy, all!
Spent another weekend tormenting the neighbors. Did 2 ~10# butts, and a 13# brisket.
Somewhere in between that, smoked/dried a bunch of jalapenos, serranos, and habs to make powders with, 4 chicken leg/thigh portions, and about 2# ea. almonds and pecans.
Anyway...I ended up with a good amount of fat left over from the brisket (well, not so much here, really) and the butts (a bunch). I went ahead and sealed the stuff into FS bags thinking that it would come in handy later on, like for chopping up for beans and such, or maybe rendering out and using it like bacon grease - it would make a helluva roux!
Anyone else doing this? And any recommended methods of rendering?
-joe
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