There was a time when I would save fat from meat, especially briskets, freeze it, and at some point in time, boil it down to render it into lard to make suet for the birds.
This is not a difficult process, but it is time consuming. In reality, the lard needs to be boiled down twice. After it is boiled down the second time, if the plan is to make suet cakes for birds, the lard needs to remain in, or be reduced to, its liquid from. Then it can be mixed with various seeds, grain, chaff, or what have you.
This is actually kind of a fun winter time activity. But I had cooked a whole chicken and had lots of fat left from it. So, it made me think about that.
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