December 7, 2013 2:48 PM Subscribe
Mincemeat intervention: What kind of fat did I just buy at the butcher, and can I use it in place of suet?
posted by Mrs. Rattery to Food & Drink (13 answers total) 2 users marked this as a favorite
My masochistic Christmas challenge this year is to make proper mincemeat. Huzzah! Except: suet. I researched a few butchers in Toronto and today visited the one butcher that everyone said would sell suet. I asked for suet and they looked at me like I had three heads. Dejected, I wandered to a few other butchers, one of whom was quite happy to sell me a hunk of pig fat. Since it only set me back 81 cents I took it, but now I"m not sure if it will work. It's labelled as "pork back fat." The hunk of fat is a smooth (almost beautiful) rectangular slab. I know that true suet is beef fat from around the kidneys. I've also read that you can sub in "leaf lard" (from piggies) for suet in mincemeat.
1. Is pork back fat even remotely similar to "leaf lard"?
2. If this is totally the wrong kind of fat, should I use vegetable shortening or shelf-stable lard as a substitute for the suet in mincemeat?
3. If you answered "lard" to question 2, is there any reason why I couldn't just render this slab down and make my own lard, even if it's not the coveted "leaf lard"?
4. If I am really out of luck here, any other recommendations for suet in Toronto?