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SUET RECIPE
With the takeover of small abattoirs by multinationals in Australia, offal is often sold direct from the abattoir to national food processing companies, or exported overseas, making it difficult for the local consumer to buy liver, kidney, brains and suet. Suet, the fat attached to the kidneys, was prized by traditional groups for its nutritional benefits. If you can not buy suet off the supermarket shelf then you may have to resort to rendering the fat your self.
Ask at your local butcher for suet from free range cattle, or if that does not succeed then try your supermarket butcher.
INGREDIENTS
Makes about a litre.
- 1 1/2 kg suet, chopped.
INSTRUCTIONS
Place the suet in a large saucepan and heat over very low heat, stirring occasionally for about 6 hours or until most of the fat has melted. Keep the saucepan covered. If it looks as if a large portion of the fat has not melted then increase the heat a little. Strain through a steel sieve or a colander lined with cheesecloth. Refrigerate until it sets, cut into blocks and store in the freezer.
CAUTION
There is a serious fire hazard associated with heating fat directly on the stove, especially if you use a naked flame. It would be a good idea to have a fire blanket on hand and a fire drill in mind. The pot should not be left unattended and you need to take care about splashing water onto the hot fat which could react with explosive force. Take care when pouring the fat.
MEASUREMENTS
1 teaspoon = 5
ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1
cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F.
Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32
Culture: probiotic
sauerkraut.
