Hi it’s Jaime from Guildbrook Farm. Today I’m gonna show you what I do with my drippings. So drippings are very flavorful fat that comes off of meat when you cook it. Probably the best example would be bacon, when you fry some bacon you have all the grease in the pan and a lot of people save that but even more people just take that and dump it down the sink. Some other examples of drippings would be when you roast a turkey or chicken or cook some roast beef. Or even when you make a ham there’s a lot of juice that comes off of there that can be used or saved for other recipes. So i’m going to show you some of the things that I do with my drippings. Rather than throw them away I repurpose those for some very flavorful fat and actually bouillon. So anytime that you’re cooking a piece of meat instead of throwing that flavorful fat away you’re going to strain it into any wide mouthed container it doesn’t matter it’s a mason jar or if it’s just a wide glass container. Go ahead and strain it through a fine-mesh strainer and try and get all the meat and particles out of it as best you can. Then you’re gonna want to go ahead and pop this in the fridge. Now after a couple hours when you take it out you’re going to see that the fat has all risen to the top and that there’s this gelatinous stuff in the bottom. This is excellent for seasoning any kinds of foods so the fat can be used in pie crust, it makes an amazing pie crust, doesn’t matter if it’s sweet or savory. I actually use half-and-half of this fat on top and butter when making my pie crust. This stuff on the bottom is like bouillon so you can take this and use it when you’re making rice or if you want to season some soups. Anything like that you want to add some extra boost of flavor take this gelatinous stuff and add a scoop or two into any of that and it tastes amazing. Now this will only last about a week in your fridge. The reason for that is because there is meat particles and water in there that will go rancid. If you want it to last longer i’m gonna show you what you’re gonna do. Ok so to save your drippings you need to save the fat separately from the bouillon and right now i’m gonna show you how I save the fat. What I have here is leftover from cooking a whole bunch of ham. Now that’s a whole lot of fat. Typically you’re not going to have that much. You’re probably only going to have something that’s the equivalent of the fat in this jar, and what you’re gonna do is you’re gonna scrape the fat off and you’re going to put it into some boiling water. You want three times as much boiling water as you do fat. So we’re going to do that now. Because I have all this fat i have a big pot of water on to boil. You can see this comes off pretty easily. We’re gonna put them in the boiling water and right there is my bouillon. Might want a bigger pot but what we’re going to do is we’re going to let this melt and then we’re going to stick it in the fridge to cool down and form that layer of fat again, and the reason we’re doing that is because we’re cleaning out the fat, so we’re going to gently stir this and get any particles of meat out. Probably going to put this in a bigger pot because i don’t want it to spill, and I’m gonna put it back in the fridge and we’re going to let this cool. Now again this is clarifying or cleaning out all the meat particles from the fat, so we’re gonna do that and then i’m gonna show you the next step. Ok to save your bouillon, if you’re not gonna use it within a week all you need to do, you can see its gelatinous, just take it and scoopit into ice cube trays and then you can freeze it and pop them out and put them into a baggie and you can use them whatever you want. Now each one of these ice cubes is about a tablespoon. You can throw in some rice, or in some stew or soup or anything you like and it adds a whole lot of flavor. It’s been several hours, we just took our pot out of the refrigerator and you can see that the lard has solidified on top. And I also want to show you something else here. This is some fat I scraped off of beef that was canned, and I put this into a clear jar so you guys can see that the meat that was attached to it fell to the bottom and that the fat is on top now. There still might be a couple flecks of meat on the bottom of this fat, we’re going to scrape that off if we can. But right now what we’re going to do is we’re going to put all this fat into a pot and we’re going to gently boil off all the water. Now some people like to keep their lard separate from their tallow. I don’t because we’re doing such small amounts. Actually this is a fairly large amount but usually you’re going to get a much smaller amount from just saving drippings. I just mix it all together I’m not too concerned about keeping it separate. So right now we’re going to go ahead and do that. You can see there’s not much on there. A few flecks of meat. I’m just going to pick those off and put them in here. And now we’re going to do the same with our lard. Ok and now we’re going to bring this to a boil gently and we’re going to boil off all the water. You’re going to hear it start to hiss, crackle, and that’s the water evaporating off. When the crackle will start going down kinda like popcorn when they start disappearing that means most of the water is gone, then we’re going to allow it to cool a little bit and we’re going to put in some jars for long-term keeping. Ok so you can see that it’s not bubbling as much so most of the water is gone. What we’re going to do now is we’re going to turn the burner off and we’re going to take it off of the burner and let it cool down so that we are able to pour it into a jar, so probably maybe about another 45-minutes or so. Ok so our fat from our drippings is now cool and we’re just going to pour it into some jars. We’re gonna go ahead and put these in the fridge and after a couple hours it’s gonna harden just like this and it’ll be good for several months. Here’s our bouillon that we froze in ice cube trays. Now these are not quite frozen all the way through yet so I’m going to leave these sit overnight and then i’m going to pop them out and put them in a bag and store them in the freezer. So there you go guys that’s what I do with my drippings. To recap, all you do is take the liquid that comes off of your meat whenever you’re cooking, pour it into a wide mouth jar, put it in the refrigerator. Your fat is gonna rise to the top and then you’re bouillon is gonna be on the bottom. As long as you’re using it within a week you don’t need to do anything to it. You can just use it right from the fridge. But if you want to keep it for a longer period of time, say up to several months, you’re going to need to separate the fat and separate the bouillon. And like I said, with a bouillon you can just put it into ice cube trays. Each one is about 1 tablespoon. Pop them out and then store them in a bag when they’re frozen. And then for the fat you take that and pour it into some boiling water at least three times the amount of fat that you have. Pour that in three times the amount water, and let that dissolve and then all the meat is going to fall to the bottom, and then all the clarified fat is gonna rise to the top whenever you stick it in the fridge. Scoop that off and you’re going to heat it up gently on the stove until it stops crackling, and then when that cools down you can pour it into jars, and that’s good for several months. If you guys have any tips or tricks on rendering your own drippings go ahead and leave that below. I’d love to hear from you, and if you have any questions leave those below as well. I’m not an expert on this stuff, this is just what i do, I thought I’d share with you guys. If you like this kind of thing feel free to like and subscribe and we’ll see you next time. Or if it’s a like say a clear plastic… this is not plastic… glass what is this thing called? wide… dish… and that will last pretty much indefinitely or until it gets freezer-burned… ok so our… what is it called? fatty stuff