Ron Pierce
TVWBB Member
Would a confit be appropriate for preserving the gelatin collected from a pork butt smoke?
When I have smoked butts and not been able or willing to pull them immediately I have refrigerated them and captured the juices and gelatin that flow from the meat. I've put this in a largish coffee cup and placed it in the refrigerator. It developed a fat plug on the surface around an inch thick.
Is this a confit? I did see a response from K. Kruger indicating that confit was only appropriate for uncooked meat. I'm sure gelatin doesn't fit in that category, but wondering if I could have eaten my pork butt gelatin instead of having discarded it (today). It had been in the refrigerator for 2+ months. (The pork had been dealt with after a day or so, the magic juices didn't get re-integrated with the pulled pork, as had been my intention.)
Thanks so much, all you friendly, knowledgeable Q-folk.
Ron
When I have smoked butts and not been able or willing to pull them immediately I have refrigerated them and captured the juices and gelatin that flow from the meat. I've put this in a largish coffee cup and placed it in the refrigerator. It developed a fat plug on the surface around an inch thick.
Is this a confit? I did see a response from K. Kruger indicating that confit was only appropriate for uncooked meat. I'm sure gelatin doesn't fit in that category, but wondering if I could have eaten my pork butt gelatin instead of having discarded it (today). It had been in the refrigerator for 2+ months. (The pork had been dealt with after a day or so, the magic juices didn't get re-integrated with the pulled pork, as had been my intention.)
Thanks so much, all you friendly, knowledgeable Q-folk.
Ron