I’ve come up with something that I’m enjoying quite a bit and really helps increase my fats.
I rendered a bunch of beef fat for tallow a couple of weeks ago and hesitated to throw out the crackling from it and so I put it in the fridge. A few days later I was a bit peckish but didn’t want a full meal. My rule when that happens is just to eat some fat. If I don’t want a full full meal and I don’t want just fat then I ignore the signal as just a momentary craving.
Anyhow, when I looked in the fridge I saw the crackling which is still nearly all fat so I took it out to try a few bites. It was surprisingly good. Light and flavourful but not heavily beefy. More than anything to me it tasted like that old fashioned lardy pie crust that people made way back in the day.
So, I tried a random experiment of grinding it up and using it as a crust, which was predictably an epic fail as it rendered in the oven. So I was back to not knowing what to do with it other then snack on it straight up.
Almost daily for lunch I eat a hearty meaty, marrowy bone broth soup. I usually add about a tblsp of tallow to increase the fat content. So I thought, why not throw in some of of the ground crackling as well. Big, huge win. It’s absolutely delicious AND it has a crouton texture!
Every day this week I’ve been excited about this fat source. It’s hard to come up with new things to spice up a beef and salt diet, but it’s not impossible. And this one, I think, will be a stock part of my PKD repertoire.