I am making suet from pork fat. Yesterday I cut up and cooked the fat pad. There is thick skin on the outside. I drained the fat and refrigerated it last night. Today when I emptied it there was white fat on top and under a clear yellow jelly under the fat. Should I put this jelly in the suet I am making? do you know what it is?
Thands, Melanie
I am making suet from pork fat. Yesterday I cut up and cooked the fat pad. There is thick skin on the outside. I drained the fat and refrigerated it last night. Today when I emptied it there was white fat on top and under a clear yellow jelly under the fat. Should I put this jelly in the suet I am making? do you know what it is?
Thands, Melanie