tag:blogger.com,1999:blog-25502633.post1144474799679764134..comments2024-03-22T14:58:07.239-05:00Comments on Ordinary Time: The seasonal "Bringing of the Beef"thecurrysevenhttp://www.blogger.com/profile/08932092243753160814noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-25502633.post-76854965558044446882014-12-02T13:37:33.368-06:002014-12-02T13:37:33.368-06:00You can wing a hunk of brisket this way. Mack inf...You can wing a hunk of brisket this way. Mack informed me this morning, while reading over his science experiment, that he needed a piece of brisket to examine for muscle fibers. Shucks. I'm all out of beef!<br /><br />Blessings,<br />Sandwichsandwichinwihttps://www.blogger.com/profile/04947099219933994677noreply@blogger.comtag:blogger.com,1999:blog-25502633.post-52694408043780727302014-12-02T12:33:22.231-06:002014-12-02T12:33:22.231-06:00I have to point out- fat from beef, once it is ren...I have to point out- fat from beef, once it is rendered, is tallow. Lard comes from pigs.<br /><br />I have rendered both in the crockpot. It is very easy. The best tip I have is to cut the fat into small chunks, the smaller the better. Then I usually strain it through cheesecloth and coffee filters. Tallow is not as soft as lard, and doesn't lend itself to putting up in canning jars like lard does. Putting tallow in something rectangular where you can cut it into useable chunks or sticks like butter, after it has hardened, works best.Lucynoreply@blogger.com