recycling!

FUN FACT!
You can render, filter and reuse lard to reduce expense and waste.
GUESS WHAT I AM DOING THIS AFTERNOON.
Also making stock out of beef bones.
Man, making confit was a pantry-staple-generating venture, apparently!

the recipe looked like this:

1/4 c soy sauce
1/4 c brown sugar
cloves
five spice powder
several cloves of garlic, crushed.

mix all of this together and cure 2 lbs of beef in it for 2-3 days
(tough cuts work best: brisket, stewing beef, or if you can get them beef cheeks)

cook the beef at 200 degrees F for 4-6 hours, in 4 c of beef fat (I used lard)