Crummybun
Well-Known Member
I'm going to try and shoehorn a 20lber(untrimmed) into the kamado joe classic this weekend. We're having a bunch of family and friends over Sunday and it should be a feast. Picked it up at metro on Tuesday before the sale ended. They were all AA here in Brantford so I decided I'm going to inject it with some tallow in case it's a bit lean.
Needed some beef fat to render down. So based on a tip from Jammer(thanks!) I headed out to Vanessa meat. I bought 6 lbs of beef fat and a few other tasty looking bits. 1.5 liters of tallow from 3 lbs of fat, about $6.00.... Glad I didn't just order off Amazon like I almost did last night. Cleanest, white tallow I've ever made yet. 165°f for 4hrs on the traeger.
Hopefully the brisket turns out just as good .
Needed some beef fat to render down. So based on a tip from Jammer(thanks!) I headed out to Vanessa meat. I bought 6 lbs of beef fat and a few other tasty looking bits. 1.5 liters of tallow from 3 lbs of fat, about $6.00.... Glad I didn't just order off Amazon like I almost did last night. Cleanest, white tallow I've ever made yet. 165°f for 4hrs on the traeger.
Hopefully the brisket turns out just as good .