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Have about 3-5 lbs of fat left after trimming down a "packer trim" brisket...

shanagain Nov 4, 2009 11:15 AM

Is it worth it to make tallow? A search showed that it's good for frying (ie, french fries) but we don't do a lot of deep frying - what else is tallow good for?

I'm a good Southern/Texan girl, so I already have bacon fat and lard, so I guess I'm wondering if it's as handy as those two things to have for everyday cooking.

  1. s
    scott123 Nov 4, 2009 11:36 AM

    You do make chili, right? Rather than browning the meat and using the rendered fat for sauteeing veggies, you can grab some frozen fat from the freezer. Same thing for taco meat. If you're pan frying a steak- you'll need tallow for that.

    Just because you may not deep fry potatoes doesn't mean you can't pan fry them. Home fries made with tallow are delicious.

    You can also roast potatoes (or other veggies) in beef fat.

    I don't think it's quite as handy as bacon fat, but it still serves it's purposes.

    3 Replies
    1. re: scott123
      shanagain Nov 4, 2009 11:41 AM

      OK, so yes to rendering. Can do.

      Thanks

      1. re: shanagain
        s
        scott123 Nov 4, 2009 12:08 PM

        That was easy :)

        Seriously, though, donning my devil]s advocate cap, fat, any fat, is a strong magnet for freezer odors. If my beef fat is older than a month, I'll usually wash off the outer eighth of an inch with hot water before I use it. I do that with frozen stock as well. I've had 4 year old stocks that I washed off about a quarter inch from that had the same taste as when I froze them.

        Anyway, just wanted to mentioned that freezing beef fat has it's caveats.

        1. re: scott123
          shanagain Nov 4, 2009 12:31 PM

          I appreciate the tip, I've never rendered my own fat before.

    2. grampart Nov 4, 2009 11:34 AM

      When I do a packer-cut brisket (usually 15-18 lbs.), I leave all the fat on and deal with it after cooking.

      1 Reply
      1. re: grampart
        shanagain Nov 4, 2009 12:47 PM

        That would've been easier, for sure, but I've got a rub on there (recipe by Tom Perini of Perini Ranch) which probably would've been too strongly flavored for tallow.

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