Beef Fat Rendering and Beef Crackling

What you need to do:

Clean Soft Scraps by cutting off any meat remnants or blemishes

Place meat in bowl and fat in large pot (meat can be eaten later)

Cut into equal medium-sized chunks

When all fat is cut up place pot onto small burner on its lowest setting

Stir off and on about every 30–60 minutes

If fat is not all rendered by the end of the day, place metal sieve over 9" x 9" pan lined with parchment paper Pour to separate liquid fat from crackling

Cool, then place in freezer

Move unfinished crackling to clean, smaller pot and store in fridge overnight

Next day, start rendering the crackling fat pieces

Crackling is done when they become less puffy, little darker, and firmer.

Drain off all excess liquid fat

Place parchment paper in bowl, add crackling pieces

Store in fridge until cool, transfer to sealed container

Liquid fat now solid can be moved to freezer-safe container for later use

Enjoy!