This.  Tastes.  Like.  Roast.  Dinner.  Seriously giving myself massive pats on the back for coming up with this saucy little number.  Best eaten straight out the pan whilst still warm this has all the beefy goodness from dripping with a slight heat from the mustard.  No better way to watch a film than with a bowl of this gear.  Bring on the movie nights.

Course Dessert
Keyword homemade, popcorn
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author jacksmeatshack


  • 3 tbsp beef dripping Always save your beef dripping from your roasts, Jacobs ladder, steak or even ask your butcher for fatty off cuts
  • 1 tbsp mustard powder
  • 1/2 cup popcorn kernels
  • smoked salt to taste


  1. On a medium heat add the beef fat to a large saucepan which has a lid.  Add the mustard powder and gently mix with a wooden spoon until melted.

  2. Drop in 2 corn kernels to test when the fat is hot enough to cook the popcorn.  Wait patiently until the two kernels have popped then add the rest of the kernels and pop on the lid so you don't get a popcorn explosion across your kitchen.

  3. Watch and listen as the magical popping happens inside the pan.  When the popping slows down considerably take the pan off the heat the popcorn is done.

  4. Add the smoked salt to taste and tuck in!

Recipe Notes

Check out our PEANUT BUTTER AND JAM POPCORN recipe or maybe even blog post SATURDAY NIGHT AT THE MOVIES for more popcorn fun!