Better Than Bacon?

dcarch7 d c f l a s h 7 @ y a h o o . c o m

10 years ago

St. Pat's Day is here. Corned beef is on sale everywhere. Everyone is making corned beef, Irish or not.

I like to trim off the thick fat cap layer. It makes it easier to soak the salt away and for the seasoning to penetrate when you cook.

What do you do with the fat?.

I cut it in one inch squares and fry to render the fat out.

The cracklings are very flavorful, and crispy. Delicious to sprinkle on salads, potatoes, scrambled eggs, etc.

The fat rendered, more flavorful than bacon fat!

If you are into bacon fat, you should try corned beef fat. Simply amazing!

dcarch

Comments (3)

alex9179
10 years ago
Ooooh, yum!
sleevendog (5a NY 6aNYC NL CA)
10 years ago
Oh so good! We call it scruncions. I freeze it in diced cubes,(in raw form before crisping) and use it like croutons, or with croutons as a garnish on chowders and soups.
Scruntions are pork fat back, but the beef brisket fats do make a nice cracklin'.
I'm guessing you do as we do...low and slow.
Have not shopped yet for the annual holiday but have my menu planned.
Made my soda bread and brown bread. Have Irish cheddar and Irish cashel blue and will pick up Irish smoked salmon.
I don't have much time to shop. Hope to find a slab with some fat.
Related Discussions
There Is More Than One Way To Skin A --------(pic heavy)
Q
Comments (4)
Posted by jimster ---------Very nice. And and the presentation includes a candle in a whelk's shell which I presume is a segue from the scungilli thread. " Thanks Jim. I did buy some fresh whelks (conch) in-the-shell. I cooked than and they are in the frig now for another meal. The shells are too beautiful to be thrown out. So I made a few items as ValentineÂs Day gifts. The lamp is one of them. Posted by hawk307 ----------Never had that. Save me the piece under the onion. LOU" The skin tastes much better with the onion. This is my version of the Peking duck skin, which is always served with scallions. I will be posting my ValentineÂs Day dishes in another thread. dcarch
...See More
Everything is better with bacon
Q
Comments (45)
OK, I just realized that I spent yesterday freezing 25 pounds of bacon and I had to get my cholesterol tested this morning, LOL, we'll see how that went. Jim, we did break down and buy a meat slicer, between the bacon and slicing an entire brisket of pastrami, it seemed wise (and easier) to break down and buy a slicer. Nancy, it's easy, really easy. The cure is just brown sugar, maple syrup and pink salt, you rub it on both sides of the slab and stick it in a 2 gallon ziplock bag, put it in the fridge. Every other day, turn it over as some liquid will collect. At the end of 9 days, smoke it over apple wood chips, I think Elery did this for 5 hours. I can send you the recipe but it would be more fun if we came up and helped you, or you came down. Oh, and Elery's son just went to the grocery store there and told the guy who runs the meat department that he wanted to buy a hog belly and they ordered it for him, so he made pancetta. Yeah, I figure I have enough bacon to feed the entire forum BLTs when the tomatoes are ripe, if we can just convince Ann T, Teresa and Tricia to bake enough bread. (grin). Actually, Elery's Dad loves bacon, so we're taking some to him, I figure he's 85 so he's earned the right to eat bacon a couple of times a week if it suits him, and I'm gonna make sure he gets the good stuff! Annie
...See More
Watermelon Extremist ----- (pics heavy)
Q
Comments (19)
"I only use a little so that the clam taste dominate." Yes, I do the same with linguica -- just a little. "...pancetta works better than bacon." The old, traditional recipes for New England clam chowder always called for salt pork., but most recipes now call for bacon. I don't care for bacon because its flavor is too prominent in the chowder. And I rarely have salt pork on hand, so I use butter. Two days ago I made my best chowder ever! "Yes, aged pork seems to pair well with clams." Good point. I also add a little linguica (which provides spice as well as pork flavor) to stuffed quahogs. Sorry for wandering so far from the OT. This is very interesting to me and I've never seen it discussed before. Jim
...See More
Better than Vonage. Better than Skype.
Q
Comments (6)
Yes, someone mentioned it recently at the Money Saving Tips Forum. I read through the FAQ there, and see one will have a new area code and number. Q:Can I use my existing phone number as my Magicjack number? A:Yes, but not yet. You will be able to transfer or port your existing local phone number to magicJack, for a nominal fee, in the coming months. I'm left wondering then if all calls 'into' this new magic jack number will be a toll call from my close local friends and neighbors. A speed of 80 kbps is required. Sue...considering it maybe Here is a link that might be useful: Magicjack FAQ
...See More
annie1992
10 years ago
Nope, nothing is better than bacon. Sorry. (grin)

There's something about beef fat I just don't care for, it leaves that slick of grease in my mouth. That's why I don't cook beef short ribs, I just can't get past the tallow.

My brother asked me to render some of the suet for him to make French fries. Yeah, the guy who is not quite 60 and has had three heart attacks and a stroke, he wants suet. (sigh)

So, I rendered the small amount of suet on my grassfed beef and gifted it to him. I do usually also render the fat from the corned beef because the rendered fat itself, minus those crunchy chunks is great for adding to my favorite corned beef hash and browns the potatoes and onions so nicely, it's delicious.

Yeah, I know. I throw away the chicken/turkey/duck skin too but save the schmaltz for latkes. How is it different? Darned if I know, LOL.

Annie

Related Stories

By Mitchell Parker

Houzzers share pics of their canine companions living it up — or getting down with relaxing — on warm days

Full Story

166

FURNITURE 6 Decades-Old Designs That Look Better Than Ever

By Janet Dunn

After getting a few nips and tucks, some favorites from the ’60s and ’70s have made a stylish comeback

Full Story

HOMES AROUND THE WORLD Houzz Tour: When Two Houses Are Better Than One

By Bettina Deda colour design

Subdividing a Melbourne backyard opens up space to build a second home on this family's property

Full Story

Better than Coffee: Spaces that Energize

By Kit Pollard

Full Story

SHOP HOUZZ Shop Houzz: 3 Classic Looks That Are Back and Better Than Ever

By Houzz

Traditional designs with a twist for today

Full Story

LIGHTING When 2 Chandeliers Are Better Than 1

By Lisa Frederick

Double chandeliers can solve design dilemmas and give you twice the opportunity to show off your rooms in the best light

Full Story

BEFORE AND AFTERS A ‘Brady Bunch’ Kitchen Overhaul for Less Than $25,000

By Mitchell Parker

Homeowners say goodbye to avocado-colored appliances and orange-brown cabinets and hello to a bright new way of cooking

Full Story

194

LIFE 11 Tiny Tricks That Make Life a Tad Better

By Natasha Saroca

Make these small tweaks to your home and daily routine, and life will be easier, less rushed and maybe healthier too

Full Story

KITCHEN DESIGN Relocated Colonial Kitchen More Than Doubles in Size

By Jeannie Matteucci

Putting the kitchen in a central location allows for a big boost in square footage and helps better connect it with other living spaces

Full Story

COLOR Color Magic: Tap Into Psychology to Better Use Blue at Home

By Julia Pockett

OK, it's backed more by science than magic. But see how expert research can help you create powerful, even bewitching, interior effects

Full Story

Better Than Bacon?

Comments (3)

alex9179

sleevendog (5a NY 6aNYC NL CA)

Related Discussions

annie1992

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US