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Author Topic: Meat jelly  (Read 239 times)

HoosierKettle

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Meat jelly
« on: July 15, 2019, 10:37:39 AM »
I reserve the juice from wrapping pork and defat it and add back if needed. I did 4 over the weekend and had plenty extra. It sat in the fridge overnight and turned into a jelly. I was going to throw it out but then thought maybe I could vac bag it. It worked!




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JEBIV

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Re: Meat jelly
« Reply #1 on: July 15, 2019, 10:42:51 AM »
Good idea, had not thought of that, thanks for the tip
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

HoosierKettle

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Re: Meat jelly
« Reply #2 on: July 15, 2019, 11:17:29 AM »

Good idea, had not thought of that, thanks for the tip

I just stumbled across this. I pulled the bowl of defatted juice out of the fridge the next day expecting a liquid. It was the same consistency of jello. I added some to the pork for the party and it melted right in. 


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Shoestringshop

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Re: Meat jelly
« Reply #3 on: July 15, 2019, 01:34:12 PM »
That is a great idea! I will do this in the future.
Wife said "No more GRILLS in this house!" So I bought a 2nd house!

SMOKE FREAK

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Re: Meat jelly
« Reply #4 on: July 15, 2019, 06:05:13 PM »
I'm not sure how you vac bagged that without making a mess of it...

I'm thinking freezing the stuff first...i dunno...

HoosierKettle

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Re: Meat jelly
« Reply #5 on: July 15, 2019, 06:42:56 PM »

I'm not sure how you vac bagged that without making a mess of it...

I'm thinking freezing the stuff first...i dunno...

No mess. I didnít lose a drop. You could freeze first but playing with jello is more fun [emoji3]


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qrczak1

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Re: Meat jelly
« Reply #6 on: July 16, 2019, 02:36:21 AM »
I'm saving it too and adding it later on to one pot dishes from the DO. It's adding really a fantastic flavour.