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Soahc5321 on
You made an aspic!
pozzowon on
I don’t know what you did and your reasons for concern, but I do frequently make very concentrated bone broth, and it looks exactly like that, and use it as base for soups and stuff
GruntCandy86 on
Just like from your much earlier post…
When you render fat, you should wait until all the liquid evaporates off i.e. you shouldn’t see any steam coming off it. That blob is the remaining liquid that can be evaporated.
Otto_Von_Waffle on
When you render fat, strain the fat once, let it separate, tallow will go on top water/juice will go down, pour the fat again in a cooking pot and boil it at low temp some more, get it to the point where a small crust appears on top, strain again and now you have what I call “Dry tallow” dry tallow has extremely low water content, fat goes rancid due to bacteria in it, dry tallow is so dry bacteria have a hard time growing in it, that thing can last for a loooong while before spoiling.
What you had there is tallow that was saturated in water and split, the jelly at the bottom is like bone broth and will spoil rather quickly (usually) best way to know if it’s spoiled it the smell and if the Gelatine starts to become liquid, it means bacteria are eating the collagen causing it to be liquid.
Edit: Looks like I wasn’t 100% right, fat goes Rancid because of bacteria but mostly due to the fat molecules breaking down in the presence of water due to hydrolysis. But I guess it doesn’t change much to my post, less water = fat lasting longer.
Fritzo2162 on
You’re on your way to beef consommé 😀
ted-strauss on
The broth will go bad before the fat.
After several weeks, I’d scrape off and toss the gelatin broth, and keep the tallow in the freezer.
feiergiant on
In Austrian slang this is called “bradlfettn”. You can often buy the schmalz (the clean white fat) together with the bradlfett as a kind of spread for dark bread at farmers markets or directly from farm
EvolutionofChance on
Aspic is great for adding to store- bought stocks/ broths to add a little body without using flour. Good source of collagen in there.
Vuelhering on
Man, I’d put a spoon of that in my ramen that I’m making right now. Looks amazing.
Ed_Trucks_Head on
Gelatin, it’s what Jell-O is.
WhiteWavsBehindABoat on
Freeze it! Instant meat concentrate. Should be okay, food-safety wise — it was sealed all the time and if it smells and tastes right I would use it.
TidalWaveform on
Meat jello. Yumm.
Tronkfool on
Head cheese is what is needed.
mikegallu on
That’s gold
shadhead1981 on
Beef jello! This might not be any good but you will know if you taste it.
Some of my absolute favorites are souse and C-loaf which are essentially the same thing with added ingredients.
16 Comments
Hi /u/Doggiedean if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
You made an aspic!
I don’t know what you did and your reasons for concern, but I do frequently make very concentrated bone broth, and it looks exactly like that, and use it as base for soups and stuff
Just like from your much earlier post…
When you render fat, you should wait until all the liquid evaporates off i.e. you shouldn’t see any steam coming off it. That blob is the remaining liquid that can be evaporated.
When you render fat, strain the fat once, let it separate, tallow will go on top water/juice will go down, pour the fat again in a cooking pot and boil it at low temp some more, get it to the point where a small crust appears on top, strain again and now you have what I call “Dry tallow” dry tallow has extremely low water content, fat goes rancid due to bacteria in it, dry tallow is so dry bacteria have a hard time growing in it, that thing can last for a loooong while before spoiling.
What you had there is tallow that was saturated in water and split, the jelly at the bottom is like bone broth and will spoil rather quickly (usually) best way to know if it’s spoiled it the smell and if the Gelatine starts to become liquid, it means bacteria are eating the collagen causing it to be liquid.
Edit: Looks like I wasn’t 100% right, fat goes Rancid because of bacteria but mostly due to the fat molecules breaking down in the presence of water due to hydrolysis. But I guess it doesn’t change much to my post, less water = fat lasting longer.
You’re on your way to beef consommé 😀
The broth will go bad before the fat.
After several weeks, I’d scrape off and toss the gelatin broth, and keep the tallow in the freezer.
In Austrian slang this is called “bradlfettn”. You can often buy the schmalz (the clean white fat) together with the bradlfett as a kind of spread for dark bread at farmers markets or directly from farm
Aspic is great for adding to store- bought stocks/ broths to add a little body without using flour. Good source of collagen in there.
Man, I’d put a spoon of that in my ramen that I’m making right now. Looks amazing.
Gelatin, it’s what Jell-O is.
Freeze it! Instant meat concentrate. Should be okay, food-safety wise — it was sealed all the time and if it smells and tastes right I would use it.
Meat jello. Yumm.
Head cheese is what is needed.
That’s gold
Beef jello! This might not be any good but you will know if you taste it.
Some of my absolute favorites are souse and C-loaf which are essentially the same thing with added ingredients.