On lean meat and whipped fat
Here’s a little tidbit from my kitchen vaults, something I rely on for school lunches and meals on-the-go: jerky with little containers of whipped animal fats. Jerky is too lean alone. Delicious but lean. Whipped fat takes all those luscious animal fats, oozing with those critical fat soluble nutrients missing in our modern day diets, and delivers them in a smorgasbord of sublime, symphonic spreads.
Ok, it’s this easy. When I roast bones to make broth, we eat some marrow and set the rest aside (in a container in the freezer if I’m not using it right away). To the marrow (thawed if previously frozen), I add whatever other animal fat I have that’s tasty. This time around it was some pork fat from a smoky jowl, some of our raw butter, and a little ghee. Then I throw in some salt, a bit of fresh thyme and rosemary, and a sprinkling of some dried foraged mushrooms. That all gets whipped in a food processor, but you can use a hand blender, blender, or whatever you have. Taste and adjust saltiness.
It’s not a recipe, no wrong here. Add what you like. It’s still delicious with just salt and fat.
I store mine in wee little jars in the freezer. If we’re on the road and need to grab some jerky or other lean meat, we’re covered for nutrients and satiation.
My daughter brought this beef heart jerky with a container of these luscious lipids with her to school today. I’d confidently bet she has the best lunch at school.
For other ways I store and serve marrow and other animal fat for eating at home you can check out #slowdownfarmsteadmarrowbutter
Another option is to make pemmican, which we also enjoy, you can find that here #slowdownfarmsteadpemmican