Damus
Kajoozie Maflingo · 4w
increase your heat a bit that looks barely rendered
Brisket · 4w
A little more than that. I usually render with a decent amount of water present & the lid on - gentle simmer. That means that the fat chunks are in full contact with hot liquid to transfer heat (max 100โฐC) for rendering. The water also prevents the gelatine & other proteins burning & then addin...