Like Keith, it is beef kidney fat. My BinL is a butcher and used to cut up to 200 deer a year for hunter. He says if your going to use it soon adding pork works but if you are going to freeze it beef kidney fat will stay flavorful in the freezer a lot longer. He makes award winning Fresh Brats, he won't give me the recipe.
I skinned for him for a couple years He would have a whole garage stacked full of frozen deer. I'd bring in enough to thaw and skin them so he and my sister could butcher after the store closed, I usually had a dozen or so in various stages of thaw hanging in the basement. I got to sell the hides or got paid by the customer if they wanted the to save the hides or I sent them off to the tannery for them.
Last edited by oskar; 11/13/22 05:45 PM.
