Pork fat (how do I store it) rules
Hi, all. Last weekend, we made country-style ribs for dinner. Before grilling, I steamed them for about an hour over a cup or so of water. After steaming, I poured the liquid into a smaller saucepan and put it in the fridge so the fat could harden at the top. I ended up with 5 cups of pork broth, which I'll be using in posole and chile verde, and about a half cup of fat.
So my question is, do I need to freeze the fat? If not, how long will it keep in the fridge? I'm not sure when I'll use it. I'm thinking I'll save it for making cornbread in the cast-iron skillet. Any other ideas? TIA.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller