rendering brisket fat-help geiyserq or any one!!!

jack, this is a good post, can't what to see these replys. make patties as a way to sell left overs? finely grate or render? paul

You're right, the answers are going to be real interesting.

This is the second time this week I've heard rendered beef fat referred to as beef lard. Back on the farm rendered pork fat was lard and rendered beef fat was tallow and never used in cooking. Mostly used for candle making.

Tallow is also a good bird feed. The members of the woodpecker family are especially attracted to it. One thing you might consider doing is to mix some wild bird seed with it mold it into blocks and sell it to the bird watchers.

One other thing, won't the brisket fat be contaminated with the spices from the rub? My brisket fat is downright nasty looking after a cook. Maybe somebody knows how to purify it, but I sure don't. Or, are you maybe talking about the fat you trim before you cook and then purification is a moot point?

You're right, this is indeed an interesting topic.

Jack, I guess the question is are you talking about the fat you trim off before you cook, or the fat you collect after cooking?

As TaktEZ said tallow was used for candles, bird feed, I might add soap, and I heard that Mickey D's used to add it to their fryers to improve the taste of their french fries.

I have tried to clean up bacon drippings by boiling it with water, but I couldn't get rid of enough salt to make it usable as lard. But I didn't have any directions, just tried it on the fly. I had read that on the frontier they did that with all the waste grease to make soap and candles. So did they have salty soap and candles?

Cool post!

Jack,

I always thought rendered beef fat was used to fill in the arteries!

But seriously, I really only ever use trimmed "raw" suet.

The guys are right though.....certain birds luv the stuff. but, alas, I dont feed the birds or make candles. So whatever doesn't make it to the hollow spots in my veins ends up in the wild critters veins lurking about my place.

Sorry, I wasnt more help Jack.

Oh, and quit using those big words like esoteric! I'm just not one that understands them!

man the heat index sure isn't doing anything to me
the fat is trim before cooking and rubbing. i don't know exactly why it bothers me to throw away anything that may have value as food. i guess it is just my upbringing.
what really got me to thinking was i was looking last week at an old book of medieval british recipes and then looked at my williamsburg cookbook so i guess it was just rattling around in my head for a while.
so far i have had about 4 pounds of brisket fat on the stove for the past 6 hours and it looks like it is rendering nicely and heck what's a little more heat right? the one thing i had forgotten though is how much more water beef fat contains then pork fat does.
at any rate thanks for taking the time to respond. i sure appreciate it!!!!!
jack

Jack,

If you were into sausage making using ultra lean meat such as venison or lean beef, I'd tell you to freeze the trimed fat for grinding and adding to those meats when making the sausage.

You'd only want the firm suet though. No jelloie blubber.

2 Greyhounds,
When I was young, we used Mr. Herter's (sporting goods supplier) recipe for the best fried fish ever. I used it a few times and his recipe called for rendered beef fat which has a high heat potential. THE BEST FISH I HAVE EVER EATEN. Good for you? NO!, But wonderful for fried walleye and out local salt water trout. McDonalds used to use some beef fat for frying their french fried potatoes. Their potatoes have never been as good since they quit using beef fat.

Like smoking - not in many decades.

smokemullet

thanks to everyone that helped.
the fat rendered after 6 hours cooking time and was white as snow. no filtering needed. main reason i wanted it is because my daughter wants to do some pastry work but the heat is way high here and our house has no air conditioning. the higher melting point of beef fat will let us do that with no difference in the final product.
mullet--- rest assured i got some saved back for use with rita's fish. her husband is a commercial fisherman here so while the price is high so is the quality. sunday is our no smoked anything day and you can bet whatever she has will be going into the beef fat.
Q,
it was too hot here last winter to do my frankfurter recipe. in the past i have used pork fat but will give the beef a try this year if it cools down enough to safely grind on my #32 grinder. bad part here is in the winter you have to work fast and keep putting things into the reefer and taking them out just to prevent the dreaded fat smearing. lotta work but darn sure fun. just hope there are still lamb casing available some where hint,hint.
jack