But really, tallow is a fabulous option for any sort of frying or sautéing. I rendered some tallow today but didn’t know about trimming some of the things that might have been in the fat. So you get much more of those chemicals when rendering any non grass fed animal. I refrigerated mine overnight and it was about the consistency of cold butter when I started working with it. As the table shows, different cooking methods can reduce the calorie and fat content. l also render the sheep’s kidney fat, it is very nice, first time for me for the beef tallow today, l got 7 kilos of Kidney fat from our local butcher, they process beef onsite, they hung it in the cold room for me till l was able to pick up three days later, and l left it in my own fridge over night, l have a wood stove a a huge pot, l trimmed alot of rubbish off it, and ended up with about 5 kilos of fat that l diced up small and put in the pot as l diced on a slow heat, once all of it is in and mixed with the biggest wooden spoon l can find, (and its a good time to put soak all wooden spoons for a while) its been on the stove for 5 hours now, and lookin good, l will take note of other folks comments re freezing in chunks, l use 2 kilo yogurt or honey pots, as they have a wide mouth, my Sheep’s tallow l have had for three years, still fine. butcher. It could be the type of fat that you were using. Max Falkowitz 10:17 PM on 10/4/2009 I prefer to put it into large, shallow pans, no more than an inch or so deep, to cool. A variety of animal fats and coconut oil mean that you will get all the fat soluble vitamins and a nice dose of b12. i kind of burnt the tallow….is there any way i can use it?….i don’t want to throw it out :/, Does it smell pretty burnt? How to Render Beef Tallow. I just rendered the first batch from my suet. The fat from roasts and such is a whole different thing, and I keep that for gravy, or for frying potatoes in or leftover sliced dumplings. It will most likely have a little bit of a grainy texture when done, just whip it up or stir it well while it cools and you’ll have a nice creamy textured end product. Hi, I rendered some tallow the other day and it does not solidify.. Kind of separates with an oil on top and fatty substance on the bottom, but is all liquid… I read somewhere that maybe the heat was not high enough. Do you have a suggestion for me? Pour the hot fat into hot sterilized canning jars [pints or quarts], to within 1/4 inch of rim. So, when breakfast comes, I mix it with a baked potato or an egg, or grits, or whatever. Odds are that they’ll be willing to save the leaf fat from another animal for you for a small fee. (check your canner manual for high altitude instructions, tho). For example, I think the leaf fat around the kidney is probably the mildest tasting. The tallow was […], […] The only downside to purchasing tallow is that it can be really expensive. You can make a variety of products from tallow. In this case, you may want to consider rendering your own tallow at home (and it’s easier than you may think). I have a bunch of pork lard, wonder if I could use that instead? In South Africa, the potjie (three-legged, cast-iron pot) over a low braai (barbecue) fire or gas burner is the ideal way of rendering the fat and avoiding a smell in the house! I have had bacon fat in my fridge my whole life (I didn’t realize everyone didn’t until a friend came over and was appealed at it) but recently thought “why not keep beef fat to use when I’m cooking deer meat?” (Which I’m sure you know is VERY lean.) Just purchased some suet from the local butcher shop ($1.00 a pound, not bad I guess). I just posted my small batch tallow and lard soap recipes (in case you’re wondering what to do with all that lard other than making french fries) http://thecheerfulagrarian.blogspot.com/2012/02/small-batch-soap-making.html. 26 lbs gained and at leat 10 in the first 3 days, all water weight, probably in my joints! greasy mess. I bought a couple whole NY Strips..I cut off all the fat because we use it for things like fajitas etc. I was wondering how long you could keep tallow at room temperature before rendering…before it goes bad. Can’t wait to make my own now that I know how. For instance, if you want to make soap, different fats have different saponification values. I want to do it myself versus buying tallow online at a premium price. Suet cakes for the birds have to stand up to the weather. Some of it will be used for mushroom confit, some for roasting carrots, and some saved for later. It will probably take several hours, depending on how much fat you are rendering. My mother I just tried her hand at making my great grandmothers recipe for Eliza. I purchase lard at our local grocery store for making bird suet and melting it doesn’t bother me. Then, I just let it sit for a few hours — not enough to harden but it cools somewhat and the smaller bits settle out. Wouldn’t be good to mix unless you really knew those values and they were similar. Clear fat will start to render out of the fatty tissues. Reason: The water will help to keep the fat from sticking to the bottom of the pan and it will cook off so it won’t affect your fat. I like to turn my mason jars upside down to cool. And there is sits, still quite soft. should I mix the 2 or just use the pasture raised beef fat? Looking forward to cooking with healthy fat!!! BUT it’s not as hard as I thought it would be. Speaking three languages and working on a fourth, Styles is pursuing a Bachelor's in Linguistics and preparing to travel the world. . I did something similar where I poured my hot tallow into silicone soap molds and put them in the fridge so when I need to use some for a recipe I just take out a bar and melt a tablespoon or so directly onto the pan and then return the bar back to the fridge. I’ve rendered pork fat several times to use in biscuit baking, but I do it in the oven using low temps/long period of bake time. Yay! I could not imagine having morning sickness and smelling that… you must be so strong!!! They were very clear and helpful! The first step is to cut away all pieces of meat from the fat, because it can spoil the tallow. From time to time we purchase a “clod” or sealed section of beef, from the local Grocery outlet. It is such a relief to me. my mom made all her laundry soap this way. Also you could render it and soak bread cubes in it for the birds. Good job! So, it is grass-fed for the most part :o). But, I just smashed it all in my biggest crockpot and had it going for about 8 hours. You made it look so simple and the pictures are great. Have I ruined it?’ Is it safe to use it if it reached a temperature high enough to make it smoke? It was fairly easy to pull the whole she-bang out of the carcass and I plopped it into a bucket to refrigerate until the next day. I have them about a teaspoon or less so they would calm down. I’ll have to think about that… I’m not sure why that would have happened. […], […] How to render beef tallow – This is the crockpot method mentioned above. When you had it in the crockpot, was it on high or low? Not sure if you could water bath it to store for long periods at room temp- will have to look into that. What can be done with the cooled grease? I’m going to make soap. You inspired me to call a local butcher (which processes mostly homegrown pork/beef grown by homesteaders like us) and he is going to give me 15-20 lbs of lard for FREE! Get this, he says they just throw it away! This makes it a great way to do the prepper thing and know you have good lard/tallow on hand. Clean and sterilize enough canning jars to hold the amount of rendered fat you have. I didn’t really know how much to get or what it would render down to,so I just got 4 pounds. Ha! I rendered tallow yesterday for the 1st time. Saves scooping it out of other containers. I have been researching diy shaving cream and it calls for tallow. I agree, french fries fried in beef tallow are awesome! You can talk in 5 gallon buckets if that suits . Triple-rendered hard suet holds up very well even in warm conditions (it’s good until about 90 degreesF, where it will start to slowly melt & drip). I’ve never done poultry fat– sorry. It made maybe a gallon total. It would work equally as well as a filling for buns. Rendered suet, assuming you’ve successfully driven all the water out of it, should last at room temperature basically indefinitely. Absolutely! Im really interested in this and would love to give it a try. We like to use the tallow for making bird suet cakes. As in, I tossed chucks back in the crock pot and put it in the cold room until ‘later, when I have time’. I would like to know how I can get beef fat to render tallow. tia! After I’m done frying french fries or whatever else in my tallow, I strain it and pour it into back into the jar for future use. The blood bits perhaps? So convenient! Beef brisket is cheap at certain times of the year in Texas. How to Render Suet. Want some advice maybe put some rose water for scent. And I don’t wash the carafes afterwards. The bear dressed out at about 300 lbs and I got maybe 30 lbs of fat out of it. Add a little peanut butter to the melted fat before you toss in the bread. (found you through Women Living Well link-up), Yes Kate- anyone can do this! Will have to grab the other kidney before the men throw it out next time! Every once in a while Gran would go to the butcher or abattoir and get some muscle fat trimmings that she'd render down in the oven and then use over the next month or two. Brilliant! any jar from olives, pickles, relish, salsa can be used to store the lard/rendered fat. Hi, I am fairly new to the idea of rendering fat. stir well add 1 cup liquid laundry detergent or essential oils of your choice for nice smell add bluing if desired. I just started a crock pot full of fat trimmings and next time we order a beef from our local farm, I’ll be sure to ask for all the extra fat to be included so I can render my own tallow for soap making. Thanks in advance for your help! Friend picked it up for me and didn’t know the difference. Both of these links talk about using suet for cooking. there is a little island of beef in a pool of fat. Smells like piss and very strong. You’ll love using it- I highly recommend french fries fried in tallow! You can get everything you want, but I don’t know the source or how truly clean the meat is. She knew I made soap, so asked if I could use it. I was really hoping to re-use mine, but it’s kind of gross after straining out tallow chunks. You did mention it, at the very end. Will Belly Bands Help You Lose Belly Fat? . I’m going to ask for this fat with the next cow we buy. I just rendered beef tallow today for the first time. A couple Fridays ago I picked up a cow from the butcher, I had ordered a cow to split with my siblings (we each got a quarter). As soon as that looked reduced and the chunks stuck together, I poured off through a strainer, pressed the remains together to expel the last of the hot oil and then jar into pints. You have inspired this city girl! I did have to cut the kidneys out of the middle of the fat mass, but the rest of the trimming was minimal. Your body REQUIRES these fats to exist. Thanks, Yes– you should be able to substitute the lard. As the fat renders, it will slowly begin to melt and allow the “impurities” to rise to the top. I grew up on farm where we raised our own meats, and we rendered both tallow and lard every year, and this is how we prepared it. I just did a 5 gallon stock pot full of tallow almost filled to the brim. This allows the fat to drip away before you place the ground beef on a plate. I pour it in an empty tin and throw it away (NEVER pour it down the sink). I’m kind of jealous at how much gorgeous, pure deliciousness you have there! It seems to be the hardness of Cisco at room temp. I really like your chunk idea. I say that because I regularly render beef fat as well and it’s exactly the texture you described – nearly hard as rock and I have to chip it out with a knife. I may be stepping out here, but aren’t the cracklins what pork rinds are made out of?? Totally agree– I feel MUCH better when I eat healthy fats too! Here’s another link about how to do this. I was afraid to cook it too long since I didn’t want it to burn. add 26 oz of lye. That was a first for me, but I read online to request the suet, so you can make tallow. I bought a whole brisket at Costco (12 lbs) and it had about 4 lbs of fat. I remembered your post and scored all the leaf fat from them. Now, it’s just a waiting game. Add about a 1/4 cup of water (give or take depending on how much you’re rendering at a time) before you put in the fat. It’s a multiple day process that I do about every other month., & while it’s time-consuming and messy, the results are well worth it . Also, this coarsely ground fat is an easy way to mix extra fat into your lean ground beef. Yes. Wondering though….mine doesn’t look as crystal clear as your pictures. After making french fries, or when the oil starts getting a little “dirty” …… put the “used” fat in a pot with an equal volume of water – bring to a boil and let boil for 5 – 10 minutes, cool and refrigerate – next day, break out the solid fat, scrape the bottom “gunk” off of the fat ….. virtually everything that was in the fat is now in the water (or in the gunk) and you have “clean” fat once again. Have you found how to store it at room temperature for long period of time? Hoping for a response, and I’m anxious to try your recipe. It should be a translucent yellow color. If you’re lucky, the butcher might even give you some for free (probably not in Singapore […], […] this moment, I am rendering tallow, using a small slow cooker according to this method by The Prairie Homestead. One is for coffee, 3 are being used as tallow processing and one is in the cupboard. I have a candle post coming tomorrow–and a soap post coming soon! Also, how does the rendering process affect weight–in other words, if I buy 5lbs of suet and render to tallow how much will I yield? The problem with any grain fed meat is the pesticide, herbicide, antibiotic and hormone load that saturates the fat is in the grain. Mine on the ground suet a few years ago i would add my comments do know that when. 1-2 hours, until the water out of it to the popular,... And olive oils a pool of fat. ) fairly new to the weather today from grass fed beef,. Left hanging until that… ah ha moment? butchering a large 4-5 quart pot travel world! 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