You did mention it, at the very end. This is fascinating. Could you tell me about how many pounds of fat went into your crockpot and how many jars you filled with it? Does it need to be processed pressure cooker or water canner to be shelf stable? Not sure if you could water bath it to store for long periods at room temp- will have to look into that.
I just did a 5 gallon stock pot full of tallow almost filled to the brim. I also used pure fat no red meat or gristle I am a meat mrkt mngr easily ready to obtain. It weighed in at about 24lbs before rendering. I fully rendered around 2. That comes to around 20lbs of pure white tallow.
I am just now getting into soap making and loved your article. I would imagine you would want to pressure can it, not waterbath since it would be low acid. Probably very simmilar to canning meat. Pure fats cannot be pressure canned. Trust me on that. Clean and sterilize enough canning jars to hold the amount of rendered fat you have. Place new lids in hot water and bring to a simmer, then keep the in the hot water.
Wipe rims with paper towel dipped in vinegar to remove any greasy residue. Add hot lid, and sealing ring, tighten down ring and set aside to cool. As the fat cools it will create a vacuum, and the jars will seal. Store sealed jars in cool, dry, dark space. For protection against light, jars can be wrapped in brown kraft paper. 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.
It kept quite well, from one year to the next, when stored in a cool, dry cellar. Thank you so much for taking the time to share this. I love receiving practical information! I just rendered 20 pounds of tallow over the weekend. Once done, I pour it through a colander into a tall pot to strain out the major chunks. Then, I just let it sit for a few hours — not enough to harden but it cools somewhat and the smaller bits settle out. I prefer to put it into large, shallow pans, no more than an inch or so deep, to cool.
When I need to use some, I can take out chunks, breaking them smaller if needed. So much easier than digging into jars with a spoon! I really like your chunk idea. What are some uses for the solid pieces you strain off at the end? Is that bad? Great post. I like simple, also I have freezer space. Thanks for all the info.
I do this with all my highest quality homemade cooking fats- homemade butter, chicken and turkey fat, leaf lard, and the organ tallow fat. So convenient! I am super excited the next time we get a deer or elk to render their tallow as well. Apparently its even harder than beef tallow- should be great for candles or soap!
Thank you for the post. I have referred to it a couple of times as I have rendered tallow over time. Ice cubes trays would also work wonderfully.
Scooping it out of a jar is a pain but effective method of storing. I have found that tallow keeps months, many months, with little quality care. If you take the care to immediately jar, refrigerate or freeze I think you would have a quality product for a long time, provided you are patient with cleaning the renderings off the tallow pour it through the cheesecloth, not a colander or metal strainer.
Great idea. I have mine in mason jars but they take up a lot of room. Did save the cracklings for dog food. 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.
The looks on coworker faces when I tell them I rendered lard over the weekend… Priceless. The bear dressed out at about lbs and I got maybe 30 lbs of fat out of it. I did mine on the stove top in a very large stock pot at the lowest setting on my stove top. It took me 2 days and I made about 8 quarts of beautiful white, clean lard. The taste was wonderful and it worked well in pastry as well as for frying. Now I never waste a bit of fat. I buy bulk meat and cut it up and trim it myself, vac pac the small amounts of fat I trim off and freeze until I have enough to render.
I freeze it in a plastic food bag lined in a coffee can or a large food container with straight sides, then remove the frozen bag of lard and remove the plastic. I then vacume pack the frozen lard and lable it. When I get ready to use it I pop it back in the container and put a snap on lid on it. It stays fresh and is easy to store a lot of it that way. I am trying to stay away from glass storage as much as possible as we live in earthquake country.. Hi there! Loved your pictures though.
Would you mind sharing this post on Wildcrafting Wednesday? So COOL! Render beef tallow is on my list of things to do too. I am hoping to locate a honest butcher in the next town and see what I can get. To help you understand why I say that… my family and I are missionaries in Honduras. Yes, finding a cow carcass at the butcher shop here is the norm. I just know the cattle mostly eat grass and wander around looking for food. So, it is grass-fed for the most part :o.
Marillyn- hope you can find an honest butcher so you can give it a try! We lived there for years, missionaries, but almost all the cows I saw butchered had very little fat! I did save the fat from chickens and render it when I had enough. It is wonderful to fry chicken in and to pop popcorn!
Hope you find a good butcher! You mean mix them for the rendering process? I loved your opening paragraph. You have inspired this city girl! I might just try it. Thanks Jill!! I love this post! You made it look so simple and the pictures are great. We are buying our first 2 cows this spring and I am so excited. Thank you for the tutorial. Love this! Thank you for the way to clean tallow once used.
I am thinking with your years of experience you may know about this: why is my tallow not hardening? This is only the second time I rendered tallow and the first batch hardened but even refrigerated this batch is staying soft enough to pour. Any ideas? Thank you for this post!! Get this, he says they just throw it away! Hi I got some tallow to day. Wanting some advice.
What a great post. I love it. That may be one of my goals this year as well if I can get a hold of grass-fed beef and fat. A few years ago I would have thought you were nuts because I believed that fat was bad for you. Canola oil of course was okay. Fast forward a few years and I am trying to figure out how to do this. I eat butter by the spoonful. Oh Johnlyn, I used to be the same way! This is inefficient and causes inflammation.
The only vegetable source of MCFA is coconut oil unrefined. A variety of animal fats and coconut oil mean that you will get all the fat soluble vitamins and a nice dose of b These are unable to overdose coming from fats, you can easily overdose on A, E, K, etc by taking suppliments. Several major medical jornals have had articles about medium chain fatty acids and the obesity epidemic.
In short, the removal of natural non hydrogenated animal fats and coconut oil from our diet has made everyone crave carbs and gain weight. In short if your great grandma would not know what it is your eating, you should not be eating it. PS the lack of these also affects your vision, skin, hair, nails etc. Eat a variety of fats from plants and animals olive and nut oils, beef, coconut, duck, goose I would stay away from pig and chicken unless you raise them yourself due to the massive amount of crap they feed em.
Also, get with a hunter if you can for the duck, goose, bear, moose fat. I would still stay away from boar fat as they eat carrion regularly in the wild. Only eat lard if you know the person raising the hog and what they fed them. Wonderfully said. I learned this researching how keto worked on a physiological level, before it was a fad diet. I lost lbs. Just started eating carbohydrates again due to circumstance and I am miserable in my joints.
Did you educate yourself, of do you know this in a professional capacity? Just curious. Thank you again! My sis and BIL usually buy half a cow from a local farmer they go in with another family. Wonder if I can get some of the tallow!
I adore bacon fat, too. This post came at an opportune time for me! I received 16 lbs of beef suet from a friend that works at a church.
They were going to toss it in the dumpster! She knew I made soap, so asked if I could use it. Thank you so much! Yup, stove melting totally works too! And what a great find, especially since you saved it from the dumpster. Happy soapmaking! Now I know exactly what to ask for. Great article!
Thanks for the great information. We have a small farm and have a pig butchered every few years, so I always have lots of lard. My mother I just tried her hand at making my great grandmothers recipe for Eliza. It was great fun. Now that we just had a cow butchered I am rendering lots of suet for future candlemaking. Would love to know how to make shampoo bars!
With utmost respect… How many of You whom commented in are at par average health at best Or as otherwise within i rest my case. Try it sometime.
It will improve your brain function too. 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.
That was a first for me, but I read online to request the suet, so you can make tallow. I thought that would be pretty neat to learn to do, so I requested it and was given it for free, a huge thing of it. Anyway, today was the day. I did not use a food processor to chop it up. But, I just smashed it all in my biggest crockpot and had it going for about 8 hours. I got rid of all the big chunks, and strained the rest, and put them in cans. They are now cooling on the stove.
It made maybe a gallon total. I am pretty pleased with myself. Way to go Rebecca! I could not imagine having morning sickness and smelling that… you must be so strong!!! But once all the extras were thrown out to the dismay of my dogs the actual tallow itself was not bad smelling.
Weird how that works. I used an old coffee container hard plastic to pour it in once it started to cool down easy to scrape out and then I used 2 quart wide mouth canning jars. It was actually pretty easy to do, thank you for the recipe. Thanks for this how-to on rendering suet. We like to use the tallow for making bird suet cakes. I agree, french fries fried in beef tallow are awesome! Do you know if the Tallow will still last very long or go bad faster?
Thanks for the great info!! Hi Annette, I think as long as you let it render all the impurities out, it will still keep as long as other tallow would. I would like to know how I can get beef fat to render tallow. I want to do it myself versus buying tallow online at a premium price. I went to ever local butcher in Sacramento California and am told they are not allowed to sell it. Any ideas or help would be appreciated. Bob Bobnrebecca gmail. We got ours from our home butchered steer.
Perhaps you might be able to find a local farmer, rancher, or even friend of a friend that raises their own beef? Technically, I render tallow every time I fry up a pound of ground beef. Is there any law against giving it away? No loss to them if they are just going to throw it away otherwise.
I bought a whole brisket at Costco 12 lbs and it had about 4 lbs of fat. I ended up here because I was mad about paying for the fat and wanted to put it to use. So you can get fat as a byproduct when buying certain cuts of beef. I was delighted to cut it up and remove so much fat. I asked my local Whole Foods to save any grass-fed beef fat trimmings for me. They scratched their heads but agreed, and two weeks later I had about three pounds of organic beef fat, no charge.
So the trick is probably to ask that it be saved. I created a standing two-week order for beef and chicken liver at the same time, so maybe that helped. Good for you for learning how to butcher! I think it is such a valuable skill to have. Fry the sliced potatoes in small batches— it usually takes around 10 minutes per batch- depending on how crispy you want them.
Sprinkle with sea salt after you pull them out. They are SO good— enjoy! Love this post!! This is probably a silly question, but can you make tallow from cooked fat, or does it have to be raw? I have a bunch of fat left from a brisket and hate to throw it away. After all, you end up cooking to death during the rendering process anyway. Thanks for the instructions. I just knocked out a batch last night. For my first attempt I did about 2 of beef fat and got a return of just over a couple cups.
I elected to do this outside and glad I did. It still had that smell a bit even after turning a nice white color. Just a bit concerned about that odor.
Definitely glad I did it outside! Way to go Gary! My question is this: Do you see any issue with pouring the rendered fat into ice cube trays to freeze then pop out later and store in plastic bags in the freezer? I do this when I make butter, since the ice cubes are each 2 Tblspoons- nice for using in recipes or for sauteing or frying.
I am thinking it might be an easy way to store the fat as well???? Also, have you rendered chicken or turkey fat? If so, is the process the same or different? I think the ice cube tray idea is brilliant! To be honest, storing it in mason jars is a pain if you then put it in the fridge. It is almost completely saturated fat which is very stable, so it is unlikely to go rancid even at room temperature. As evidence of this, Native Americans used rendered suet as one of the main components together with dehydrated lean meat of their winter food, pemmican, which is said to store safely for 20 years or more.
Can your get beef tallow from rendering any kind of suet? 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? I assume not much difference in weight since we are boiling down the water and impurities and there is minimal in a good quality suet. Also, I do know that what Vivki says above is true. My grandfather was a chef and used tallow and lard and it is shelf stable forever if it has been rendered properly.
Yes, I believe that any kind of suet will work. For example, I think the leaf fat around the kidney is probably the mildest tasting. Do you have any recommendations about cleaning the cheesecloth after you are done?
Yes- tallow can be tricky to wash out… I would start by giving it a good rinse in hot soapy water while the tallow is still hot and liquid. You can then run it through your dishwasher or washing machine— just make sure that you get the bulk of the tallow out of the cloth first. Hi — this post confirmed what I have concluded after almost 40 years of cooking — beef fat is useful and should be recycled.
I bought a beef brisket at a cheap price. Beef brisket is cheap at certain times of the year in Texas. I slow roasted the brisket in the oven for about eight hours and saved all the drippings.
I froze the drippings in a metal bowl until I was ready to work with the drippings which were about 6 cups of liquid and 3 cups of tallow. The liquid without the fat can be used in soups and casseroles instead of water. The liquid can be cooked down into a thick soup or paste and frozen for later use. When I popped the tallow out of the bowl as some other posters have suggested, there was still liquid attached to the bottom. I suppose the long cook time is to evaporate all that water.
I reheated the tallow over very low heat on the stove top just until melted then refrigerated it. I will next try to pop off the tallow to separate it from the liquid. If that does not work I will simply pour off as much fat as possible and discard the rest. One of the products that comes from animal rendering processes is tallow, which is the fat produced from the rendering of animal by-products.
This versatile material comes from generally unwanted products and can be made into a multitude of desirable commodities. In addition to its nutritional use in feeding livestock, higher grades of tallow may be used in numerous everyday items such as soap, lubricants and the fatty acids necessary for manufacturing cosmetics, paints, plastics, organic detergents and many other industrial and consumer products.
One of the more recent uses of tallow derived from animal by-products is that it can be used for the production of biodiesel in much the same way that used cooking oil is currently used, and can also be used to make renewable diesel.
This means tallow is a valuable component in creating more eco-friendly fuel sources. Tallow typically comes from the fat of cattle and sheep. This fatty tissue — often the waste of other processes — is slowly boiled and spun through a centrifuge device. Nevertheless as one door closes another one opens and in recent years tallow has been processed to enter the biodiesel and paint industries as well as many other chemical products. Overall, worldwide tallow production is around However there is one very sure thing, that as long as we all eat meat in all its forms there will always be tallow to be used in one form or another, and of course dripping is still the finest frying agent for FISH and CHIPS.
Close Menu The Company. Our people. The Master. The Court. The Clerk. Our coat of arms. Company Timeline. History of the Hall. Our Archives. Data Protection. Flagship Schools.
0コメント