If you were wondering what to do with all of that spare bison kidney fat lying around, you’re in luck. -_^
Lindner Grassfed Bison Kidney Fat. We only rendered two packages, just in case we royally screwed this up.
You’re supposed to preheat to 250, but I don’t trust my stove… ¬_¬
You can use a casserole dish, but we used our sauté pan.
Unrendered Grassfed Bison Kidney Fat
Cut into smaller chunks.
Pour into your oven-safe dish.
Looks like 70% fat ground beef. I guess that’s basically what it is.
Oops… When we opened the oven, we found two sad, dried-up eggplants. I roasted them a couple of days ago for baba ghanoush, but we went out, and I forgot about them. : (
“Have some more oregano, Mr. Finkelstein…”
The funny thing is, Paul saw them in the oven, but didn’t say anything and left them in there, because he thought they were serving some sort of secret purpose. Oh, Paul…
Anyway, put the fat in the oven.
40 Minutes on the clock…
The smell was really rich and pretty gross to me, but apparently it’s similar to a venison slaughter house, you know, if you’ve been to one of those…
Cheesecloth in colander. I bought my cheesecloth at a craft store (Michael’s). I think it was cheaper than buying it at the grocery store.
Crappy-Looking Cookie Sheet
Pour fat through cheesecloth onto cookie sheet.
Strained meat residue, or “cracklings”
If you don’t squeeze the cheesecloth, you won’t get the bubbles, but we don’t waste fat ’round ch’a!
Cracklings in a bowl. Apparently, you can salt and eat them on salads, but I couldn’t stomach the texture/smell.
Bison leaf lard sets up at room temperature… Quickly. I got some on my hands, and it dried like candle wax.
About half an hour later, before we put it in the freezer.
Out of the cookie sheet in one solid block.
Cut into smaller pieces.
Doesn’t really “cut” so much as “shatter.”
Going back in the freezer.
We decided to use the scrapings from the cutting board to saute some bell peppers.
You can see the fat solidifying on the cold peppers.
I didn’t think we used enough fat to taste anything, but these were sooo savory. It was like butter on steroids.
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