After smoking them butts last week I had alot of liquid gold left over and this is just a tip that I use and have brought up many times, just never posted and it comes in handy for me anyway.

After chilling the drippings.

Scrape the gelatin of it's fat layer.


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Toss the gelatin in a sauce pan and warm gently.


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Once melted I pour the saucpan into a large measuring cup, cause it's easier to pour.


http://i295.photobucket.com/albums/mm136/lindbroach/100_0857.jpg


And just fill em up and freeze. Once frozen, Just pop them out and put in a big zip bag. Sometimes I do have to set the trays in an inch of hot water in a sink to help release them.


http://i295.photobucket.com/albums/mm136/lindbroach/100_0861.jpg


Well hope this tip will come in handy for you all as well. Drop em in chili, soup or whatever add to meatloaf or make a gravy. There are alot of uses for these.

I just keep it in a mason jar in the fridge...use it the same way...

Got a cup of it in the fridge now. I also add a little vinegar usually, if I plan on extended storage.

Got a cup of it in the fridge now. I also add a little vinegar usually, if I plan on extended storage.

Good idea Rich but at my place it doesnt last long enough to worry about...

I guess the freezing would take care of that problem too...

Great tip Lee. We do that with our excess eggs.

Ahh yes, the good ol days with excess eggs.



\Great tip Lee. We do that with our excess eggs.

great idea...i usually just toss it back in with the pulled meat and let it re-absorbed back in....but will try this next time....thanks for the tip

Great tip Lee. We do that with our excess eggs.
Great tip Lee! Can you expand on the egg comment Tom. I've never heard about freezing eggs like that.

I do to mix SOME back in, but with the addition of finishing sauce I always save some back.


great idea...i usually just toss it back in with the pulled meat and let it re-absorbed back in....but will try this next time....thanks for the tip

Great tip Lee! Can you expand on the egg comment Tom. I've never heard about freezing eggs like that.

You bet. We always have more eggs than we need. We sell as many as we can, and the rest get scrambled and poured into ice cube trays, frozen and then bagged. We can use them when a recipe calls for eggs. 1 cube = 1 large egg. Or we can make breakfast with them.
We don't provide artificial light for our hens, so they don't produce in the winter.

Cool, and thanks for clarifying..... Is this something someone could do prior to the expiration date on eggs to stretch the time a little?

Wow - you never cease to amaze me Tom.
never would have considered freezing eggs.
is it effected in any noticeable way after defrosting ?
maybe if we ever keep chickens again :-)

Oh yeah and clever idea with the gelatin cubes too :-)
If I ever get any I'll give that a go :-)

Cool, and thanks for clarifying..... Is this something someone could do prior to the expiration date on eggs to stretch the time a little?

I honestly don't know.

I just keep it in a mason jar in the fridge...use it the same way...

Ditto, love that liquid gold, Question? has anyone here dropped some into a sausage for that smoked flavor without smokin???

Got a cup of it in the fridge now. I also add a little vinegar usually, if I plan on extended storage.

Great idea! Thanks SR!


Great tip Lee! Can you expand on the egg comment Tom. I've never heard about freezing eggs like that.

Ditto Scott, Tom can you freeze the yolk and the white separate as well???

I waste a lot of whites when I make creme brulee.. this maybe good way to save em, for when you want to whip up some chili rellenos

Ditto Scott, Tom can you freeze the yolk and the white separate as well???

I waste a lot of whites when I make creme brulee.. this maybe good way to save em, for when you want to whip up some chili rellenos

OR

meringue or divinity or? I honestly do not know. Will have to try it.

OR

meringue or divinity or? I honestly do not know. Will have to try it.

My hero, thanks Tom!!