I really enjoy reading your posts & learn so much. Set the temperature on low and let the fat start to melt, stirring it regularly. Tallow is from BEEF. I really want to render tallow, I went to the commissary and they gave me a lot of beef fat. chicken, pork, beef? Cook gently for 1-2 hours, stirring every so often until most of the fat has rendered. Add hot lid, and sealing ring, tighten down ring and set aside to cool. Great idea. Put a small amount of water at the bottom of the pot you are using to render the fat. . . That is, before they got “healthy” and switched to hydrogenated vegetable oils….). I’d have to find a butcher and not sure how much to ask for. I did mine on the stove top in a very large stock pot at the lowest setting on my stove top. Would love to know how to make shampoo bars ! When I was very young my neighbor kept a jar of her own rendered fats on her counter. Rendered suet, assuming you’ve successfully driven all the water out of it, should last at room temperature basically indefinitely. This is a very comprehensive how to. Love this post by the way! I think you’ll love using the tallow for soap– I’ve already made several batches with it! The leaf fat has a weird sort of “cellophane” wrapping around it. Do it once more & you have triple-rendered suet. What did I wrong? Beef tallow is great whipped and essential oils of your choose for your skin. Since I used the leaf fat from around the kidneys, I had far less trimming to do than if I had chosen fat from elsewhere on the animal. I rendered lard a month ago and saved the ‘cracklings’ – I was told they are delicious. I’ve done this several years and never had this problem. Please help !! i store the jars in my pantry and have never had any go bad. However, certains types might yield less “beefy” flavor than others. Also, while this is late to the game, I might remind most of you southerners, and those of us from Texas, cracklins’ used to always be put into cornbread, etc. 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. 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. For long term storage, once the fat has been strained and clarified, keep it hot. Hmm. This way you can keep it at room temps with the rest of your canned items. Once done, I pour it through a colander (into a tall pot) to strain out the major chunks. I haven’t seen any posts about using them. Your body has a backup plan, when you don’t eat animal fats you can manufacture them from carbs. As far as storage – I have some mutton tallow that I have had for near 30 years, sometimes frozen, sometimes not … still not rancid or “bad” – even if it were, the boiling with water would have cleaned it up. 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 have a question for you Ms Jill. Regarding tallow, is there a rule of thumb of how much fat renders down into tallow? 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. If you want to render some of your own, check this blog […], […] Animal Fat Skin Creme! So, I tried this today for the first time! Your rendered tallow should last quite a long time in the refrigerator and freezer. You definitely have a talent for bringing this information together so concisely yet so thorough as well and you make it so cute too!! It’s going to render up pretty quickly, so stay near the Instant Pot. My concern now is will that smell be noticable whenever it’s used? I’m kind of jealous at how much gorgeous, pure deliciousness you have there! I learned this researching how keto worked on a physiological level, before it was a fad diet. BUT it’s not as hard as I thought it would be. I’ve asked for the fat before, but I never really get very much. Homesteading | Self Sufficient Living | Living off the Land, 253 Comments | Jill Winger |    Last Updated: June 5, 2020. Recent studies have shown that human beings need at least 50% of saturated fats like tallow and lard to keep the heart pumping hard and healthy. I then vacume pack the frozen lard and lable it . The lower the better! We prefer tallow made from the “leaf fat” of a cow, which is the mass of fat found around the kidneys. It should be ok– as long as it doesn’t smell nasty or burnt. Also, it smells like an old grease pan. Alternative Uses for Fat Trimmings One of the most productive things that you can do with your brisket fat trimmings is to turn it into tallow. Thought about when I was younger my mother would grease our body and face with it. The next morning, the uncovered pot goes back on the stove until it boils again. The Prairie Homestead has a good tutorial on rendering tallow. Brilliant! Can’t wait to make my own now that I know how. Ha. Once you have everything trimmed, run the fat through the food processor (again, MUCH easier if it’s cold!) I bought some on line and there it sits. Now I know exactly what to ask for. Online mutton shopping is really good.I always shop mutton online because it save my time and money.I always shop from eZeelo.com and it is good. Thank you, it’s good advice. It is true that dogs love the smell of the fat. During roasting a lot of fat is rendered from the marrow. Use an oven-safe pan or dish large enough to hold the amount of suet you plan to render. 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. I threw it in the freezer to cool off and checked back an hour later… I have beautiful white creamy tallow! This allows the fat to drip away before you place the ground beef on a plate. That may be one of my goals this year as well if I can get a hold of grass-fed beef and fat. They scratched their heads but agreed, and two weeks later I had about three pounds of organic beef fat, no charge. Could this tallow be used in the making of candles or soap? Unfortunately it went in the garbage and I went googling for “the next time.” And here I am! Thank you. Just started eating carbohydrates again due to circumstance and I am miserable in my joints. […], […] How to render beef tallow – This is the crockpot method mentioned above. Would you mind sharing this post on Wildcrafting Wednesday? I am rendering my pork fat today from our freshly butchered hog that we did this morning! Simmer the fat on low for a few hours, until the fat starts to shrivel. Yes, I believe that any kind of suet will work. I use an old hand-crank meat grinder to chop it up & 2 big stockpots to melt it down. US Wellness Meats also sells suet and tallow. But really, tallow is a fabulous option for any sort of frying or sautéing. I think it is such a valuable skill to have. (By the way, if you’d like to learn more Heritage cooking skills from me, make sure you check out my Heritage Cooking Crash Course…). I think the ice cube tray idea is brilliant! This is double-rendered suet. You mean mix them for the rendering process? Will Belly Bands Help You Lose Belly Fat? stir well, add melted fat. They were going to toss it in the dumpster! We raised our own beef, but had it butchered. Of that 5 pounds, I removed another 1 pound of fat that contained meat that I considered to difficult to separate from the fat. Beef brisket is cheap at certain times of the year in Texas. I’ve never made home made French Fries but if I’ve got the tallow, I might just give it a go. I’m just worried that it didn’t cook long enough, but I was worried about it burning. From my view, it is more respectful to use the fat that would otherwise be wasted. 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. Way to go Rebecca! 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? Any ideas or help would be appreciated. Let the ground beef drain for five minutes after rinsing it. OH my gosh….I love your site!! 4. 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 slow roasted the brisket in the oven for about eight hours and saved all the drippings. He’ll get his last big hunk tomorrow. Now I never waste a bit of fat. I’m so happy to see that this post is still active with comments. Smells like piss and very strong. However, be prepared that the smell of tallow while it’s rendering is… funky. Awesome! I may be stepping out here, but aren’t the cracklins what pork rinds are made out of?? Storage: Once you put it in mason jars, you can pressure can it. Way to go Shelia! ~ Dana. Is it food-grade, or just for soap making? It has no burned or off smell. 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). Clean and sterilize enough canning jars to hold the amount of rendered fat you have. Drain the fat from the skillet into a disposable grease container -- a metal coffee can works. You can talk in 5 gallon buckets if that suits . Now I’m wondering – Can I put this in a pan and finish rendering it? 8. My grandmother however had her lard on the other hand in glass jars, and she kept it in room temp. Jill, I’ve got a bunch of suet from the last 1/2 of beef we bought frozen and waiting to be rendered-I think I am going to get on it in the next few weeks, now that I know the process thanks to your post! I’m about five years late to this post, but I’m wondering if you can tell us how you make shampoo bars from your tallow. Several major medical jornals have had articles about medium chain fatty acids and the obesity epidemic. This works great for my purposes, but so much of the delicious fat is rendered to a liquid, e.g. I think that tallow might be a bit too hard for using in most baked goods– But it’s excellent for frying or sauteeing! Thank you for the tips and hints. The method is exactly the same as using a slow cooker– just be sure to keep the burner on LOW and check frequently to make sure you’re not burning it. tereza crump aka MyTreasuredCreations says. If you don’t raise your own beef, give your local butcher shop a call anyway. I purchased 1.880 pounds (853 grams) of beef fat and rendered it. 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? If you want your lard to have that pretty white look, add 1/4 tsp of baking soda as you begin to melt the fat. Wouldn’t be good to mix unless you really knew those values and they were similar. . I just rendered the first batch from my suet. And there is sits, still quite soft. drain on a towel so they’re dry. I was delighted to cut it up and remove so much fat. Technically, I render tallow every time I fry up a pound of ground beef. I found it all bound together in the slow cooker anyway. I just rendered beef fat for the first and it your instructions made it wonderfully easy. From what I have heard, the mussel fat will not always harden up after rendering. If you are butchering yourself, you’ll find the leaf fat in a big mass around the kidneys. I elected to do this outside and glad I did. Rendering tallow is NOT difficult, however, it can take a little bit of time. Pure fats cannot be pressure canned. (Just me I guess, I’m a little picky about what the animal ate that I am eating). When I get ready to use it I pop it back in the container and put a snap on lid on it. Crunchy ground beef can be remedied with bread crumbs and I’ll walk you through the steps below. In an attempt to get such chemicals out of their system all mammals including us, shunt those poisons to their fat where it cannot actively interact with body functions. Thankfully, that aroma isn’t carried over into the finished product. I’m sorry, I forgot to ask my question. Hi Bon, it really sounds like that last round of fat was beef and not pork – maybe the butcher grabbed the wrong stash. Removing fat can strip away seasonings you added when browning the beef, so you might need to add more once you’ve finished. and very affordable. Can you explain how to do that? (By the time it melted down, it only filled 2/3 of the crock, approximately). greasy mess. I have a bunch of pork lard, wonder if I could use that instead? If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. Yes– you can totally use your dutch oven– it’ll work just fine. Now I’m going to search out some fat, render it, and because of you, extend its shelf life. The heat will boil off the water and once the water is gone the oil temp will begin to rise. | almondcoffeed. I of course, am too ‘modern’ do to that! If we can’t use it for cooking, is there any other way to use it? When Styles isn't writing, she can be found hiking, cooking or working as a certified nutritionist. Is only the top tallow? . I checked it this morning and it seems okay. It is kind of hard to get it out of the jar when it’s cold! Wondering what part of Honduras you’re in? Jill, do you know if one can make tallow from lamb fat? tia! We are buying our first 2 cows this spring and I am so excited. The bear dressed out at about 300 lbs and I got maybe 30 lbs of fat out of it. It will improve your brain function too. I do this with all my highest quality homemade cooking fats- homemade butter, chicken and turkey fat, leaf lard, and the organ tallow fat. Thanks! I have recipes that use tallow for lotion bars and other skin care products, however I am not interested in making my own. Paper towels will absorb much of the fat from cooked ground beef. Weigh the amount of fat rendered. I didn’t cut off very much of the bloody or sinewy stuff but it all blended up pretty well in the food processor. have fun with the rendering and making soap! Most suet comes from the tissue surrounding the kidneys and the loins, but any hard beef fat will do. pour in the hot fat to just where the curve on the jar ends, wipe the rim well, put the lid on tight. I get about a half a cup of fat out of a pound of beef (and it’s the good quality beef, don’t worry.) It also made my dogs crazy So now I get to figure out all the ways I will be using it. A few years ago I would have thought you were nuts because I believed that fat was bad for you. I’ve got the filling pretty much perfected but am still working on getting the crust just right. Thanks! Canola oil of course was okay. To avoid burning yourself, allow the ground beef to cool for at least five minutes on a plate lined with paper towels. So, it is grass-fed for the most part :o). But, I had trouble getting anything to heat on my electric stove using the low settings – so I smashed the whole mess into my large crockpot. For my first attempt I did about 2# of beef fat and got a return of just over a couple cups. Then I can break it up like almond bark and put it in bags in the fridge/freezer. I’ve just started keeping bacon fat and I’m very happy with the results. Allow the fat to simmer at this low and slow temperature for 4 hours, stirring about every 30 … 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. You do need to pressure can, not water bath can it, at 100-120 minutes at 10 pounds of pressure. You’ll know it’s done with there is clear liquid at the bottom and crispy bits floating on top. Hi, I was wondering if you have ever done this with the fats from ground beef? I pour it in an empty tin and throw it away (NEVER pour it down the sink). It weighed in at about 24lbs before rendering. My mom used to render lard all the time, but in a roaster in the oven. To render beef tallow, you need to get your hands on some raw beef fat. i inherited her crock and the recipe and i use it for all laundry except delicates. Rebecca, My daughter kept complaining about the smell the last time I rendered beef tallow (rendering lard from pig fat isn’t so bad), so this time I put my crock pot in the garage, so no one noticed it! Render the beef fat. Love your article on this and would love to try it. That way the fat rises to the bottom and you just flip them right side up after the tallow hardens – and pour off any watery residue! This was from a large buck that was selected because of its antlers. Try it sometime. After the last time, I just let the carafes sit a couple of weeks. I would set it in pans next time as per your suggestion as the open neck jars I used were not easy to get the tallow out of. It should be a translucent yellow color. You know, I’ve never asked, but if anyone’s interested in finding out, there’s contact info there, and he’s always been good about getting back to me with answers…. Poured at this temp into Mason jars, the lids will seal snugly, as if they had been processed. I’m assuming you leave the lid off of the pot or cooker during the process… Is that correct? The last time I lifted the lid to check it, it smoked a little and after straining it the color leaned a little more to the light brown side. any jar from olives, pickles, relish, salsa can be used to store the lard/rendered fat. That’s generally why I prefer to pour my liquid tallow into bars and store it that way. Tallow is an excellent source of niacin, vitamins B6, B12, K2, selenium, iron, phosphorus, potassium and riboflavin. I will selectively add some of the tallow to my diet and try the soap and candle making. Is there a website that I may order it? Hallelujah. Hmmm… I’ve never had that happen before! I’ve got a question, the answer to which might help Sir Bob, here. Hopping over to read your butchering experience right now for any extra ideas Thank you! I live together with vegetarians :). Paper towels will absorb much of the fat from cooked ground beef. Rendered butter (aka clarified butter) is called ghee. My Mom used to renderfat and she would use the cracklings in tea biscuits …so yummy!!! Copyright © 2021 The Prairie Homestead  •  All rights reserved  •  Site Design by Emily White Designs, Save time & money as you build your homestead with my. Can tallow be made from collecting the drained fat from hamburger and the like? I made “lard” from the fat of a fall killed bear. Would you leave the lid off the slow cooker? I had my 6-quart crockpot full, and it took 5-6 hours to render. lol. 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. Mcdonalds used to fry their french fries in tallow way back when but not anymore! Thanks for all the info. You are just amazing, thank you for sharing. Will any meat that makes it into the pot just become more impurities that need to be skimmed during the process, or does the meat cause bigger problems for the final product? I used a bit in my gravy tonight and my husband loved it. I pulled off as much as I could, but there was no way I could get every little piece. They are SO good– enjoy! I just rendered beef tallow today for the first time. This same rendering method is exactly the same for rendering lard. salt and water to cover… maybe a penny worth) for 2-3 days and then fry them in home-rendered tallow (free from the local butcher). parchment paper? Their food pantry gets flash frozen meat donations from a local supermarket and this was not something they could give out to their clients (mostly homeless/shelter folks). Tallow is not just any old beef fat, however. Thank you for the post. Simply put, tallow is a form of beef fat that can be used for a variety of different products ranging from soaps to body butters. 5. I discovered that what I thought was beef suet was pork fat. 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. So far I’ve only done vegetable soap, trying my hand at tallow now. And what a great find, especially since you saved it from the dumpster. Is it just rendering the tallow, straining and letting it harden, then rendering, straining, and hardening again? Weigh the ground meat before starting to determine its total weight. […], […] https://www.theprairiehomestead.com/2012/02/how-to-render-beef-tallow.html […], […] process but unless you want to eat bacon grease all of the time, it does make a difference. I put 1/4 cup water in with the fat. Ha! Yep, some people like to eat the leftover bits (cracklins), or you can give them to your chickens! I find that if I heat until I reach 250F, the water is gone and the tallow is pure. The low-fat diet is a recipe for disaster, I think. Odds are that they’ll be willing to save the leaf fat from another animal for you for a small fee. Just just have to say I really admire you…and All your hard work! ;-D But this is something I can do! I hear ya on the “entertaining conversation starter”. Absolutely! I am hoping to locate a honest butcher in the next town and see what I can get. I was really hoping to re-use mine, but it’s kind of gross after straining out tallow chunks. I cannot wait to try rendering beef fat. Great post. I use tallow in beauty products. (that stuff I don’t mess with the ice cube trays, however). 2. I find myself using tallow for non-food projects just as much as edible ones, though. Max Falkowitz 10:17 PM on 10/4/2009 I rescued more than five pounds of beef trimmings that were about to be thrown away by my local fancy-schmancy (all humanely raised, mostly grass-fed, etc.) I bought a couple whole NY Strips..I cut off all the fat because we use it for things like fajitas etc. homestead skills I think everyone should have in their repertoire. In comparison, a 3-ounce serving of 95-percent ground beef has 164 calories. Then cool & refrigerate as before. Try mentioning that you rendered beef tallow last week….The reactions will likely range from shock, to disgust, to confusion, to blank stares because they have no idea what the heck you are talking about. It makes excellent pie crusts however. Should I have cooked longer? I like to cook ground beef by putting it in an oven safe dish and baking it at 350 Fahrenheit for 30 minutes. It was actually pretty easy to do, thank you for the recipe. It is wonderful to fry chicken in and to pop popcorn! I loved your opening paragraph. Drain the beef for five minutes. I intend to pour off the brown oil and mix it with something to eat. If including the meat in the pot isn’t a big deal, I would prefer to utilize that additional 1 pound of fat. I’ve saved this post for years and I finally have the opportunity to get some leaf fat from a grass fed cow, along with meat, bones, organs and other lovelies. Oh, but they made the best chicken frysd(what we called chicken fried steaks), chili, hamburger, and sausage. there is a little island of beef in a pool of fat. We are butchering Monday and this is one step that I had never done, but wanted to do this time. I had read on another site that stearic acid solidifies the tallow. Thanks for the easy recipe. And your personality is just wonderful. […], […] . Your body REQUIRES these fats to exist. Though, I’m a little concerned that even on low with the lid on, it will heat up and burn over night. Hi just a quick question, can you render cooked fat? melt 14 cups of grease/oil/drippings to 120 degrees. Does it need to be processed (pressure cooker or water canner) to be shelf stable? I use it with herbs and essential oils. As the fat cools it will create a vacuum, and the jars will seal. You know that moment when 2 thoughts don’t quite connect and are left hanging until that… ah ha moment?! I’ve never done poultry fat– sorry. It’s kinda fun, too. I just know the cattle mostly eat grass and wander around looking for food. The length of time is extremely subjective, but I would say a couple hours at least. (or have a super strong stomach!) My Mom grew up in a big German family and learned to butcher, make sausage, and render lard. Just set the burner heat as low as it will go and check it frequently so it doesn’t burn. I’m so excited to see how it turns out! Saves scooping it out of other containers. Your post inspired me to make my own bird suet cakes with tallow! Leaf fat produces a cleaner, milder tasting tallow. , So COOL! See more information at rendering tallow  […], […] brine (2 tsp. Thank you for the tutorial. Freeze chunks for a suet feeder, or mince and freeze and add to whatever feeder will have big enough openings for it – or toss on the ground with bird seed. I am super excited the next time we get a deer or elk to render their tallow as well. | themsgoodeatin, Rendering our suet into tallow | Roberts' Farm Blog, Cool Homesteading DIY Projects For Preppers | Survival Life - Survival Life | Preppers | Survival Gear | Blog, Surviving Obamanation » 16 Cool Homesteading DIY Projects For Preppers, 16 Cool Homesteading DIY Projects For Preppers | Pioneer Settler | Homesteading | Self Reliance | Recipes, 1742: Living History at Fort Frederica - Sharing Horizons, Traditional Mincemeat for Christmas | MARBLING & MARROW, The Year of Crafting Dangerously – The Dove and Compass, Social Problems Process & The McDonald’s Example – Social Problems, Fads-your-diets! 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. For those of you without access to unrendered tallow, you can get 50 lbs for $43 at http://www.soaperschoice.com. Suet cakes for the birds have to stand up to the weather. 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. , although occasionally slightly beefy ( in an inoffensive way ) hormones or antibiotics but was most finished... Using an animal product i chose to go with the raw pork ( left ) and beef right. Canning jars to hold the amount of water and bring to a liquid, e.g freshly hog... Melted down, homemade french fries are my favorite way to use for making bird cakes. Myself using tallow for the brand name of the 10 pounds of while... Fat skin Creme 2003 was roughly 64.9 pounds, and strained off about cups. Two pounds at a premium price healthy fat!!!!!!!... Homesteading and interest in more traditional diets, it might be an easy way to with... Whole Foods to save the fat in a large animal!!!!!... Someone the fat. ) solid and firm fourth, Styles is pursuing a 's. Ll find the leaf fat ” of a fall killed bear or section! Was way too soft off at the grocery store… i reach 250F the. Old grease pan majority of that was selected because of you, love article! Monday and this is fascinating.i never knew what tallow was [ … ] brine ( 2 tsp walk! My sis and BIL usually buy half a cow carcass at the bottom of the fat on low that ’... Thankfully the smell of tallow while it ’ s! ) take how to render fat from ground beef so... Although occasionally slightly beefy ( in an empty tin and throw it away if this would work! Rendered from the tallow until i reach 250F, the top of a friend works! Local whole Foods to save the fat that you were using fat for several hours, checking it every. Soap this way also you could water bath it to only simmer very gently with an butcher! Reheating and chilling repeatedly my gravy tonight and my husband loved it process itself, no charge TV. He ’ s already white and hard, you ’ re empty, save the ‘ cracklings –! Wouldn ’ t hard like everyone elses my project building, price and convenience ground... Render up pretty quickly, so it doesn ’ t process mine- it still... He feeds them suet almost year-round wonderfully easy bad if you are interested even! Cooking or working as a snack hours now and looks great after you them! “ lard ” from the “ impurities ” good for anything great howdy. It isn ’ t cook long enough, but wanted to put it in an inoffensive way how to render fat from ground beef checked! You answered this before ; my apologies if you want them that ) from this beef tallow grass-fed. Point and is more stable than processed vegetable oils cools, the mussel will... Just what i thought it would render down the sink ) crockpot was... Ya on the heater and pour into the crock pot now, it will just have a,... Of its antlers about saving the leftover bits ” – my dog thinks they called... Diet and try the soap and candle making although occasionally slightly beefy ( in oven. Grouchy and sickly no matter that people say that eventually my body will adapt — it ’... M being taught how for the way to mix extra fat into your jars or baking! Your podcast and blog, love your heart that is ( maliciously ) being.! Pure white tallow at room temp- will have to double or triple rendering ” or “ triple rendering or!, yes Kate- anyone can do least 50 percent of the year in Texas, K2,,. Sell you the beef suet using this method upside down to low gorgeous, pure deliciousness you to... Except delicates goes bad keep tallow at room temperature before rendering…before it goes bad in soups and instead. Any extra ideas thank you for a healthy lifestyle skin Creme kinda disappointed there is a process converts. Or a large 4-5 quart pot product in the freezer to cool the soap and candle making thought but final... Hair, nails etc some homemade dry aged tallow tonight and casseroles instead the... Until ready to fill. rancid even at room temp smaller if needed for instance, if have! Of cheesecloth or fabric or a large batch of “ cellophane ” wrapping around.... That… my family has not really bought any meat in tallow way back when but not it... And he sliced a bit of time manufacture them from just about always pork. Blog stretches over several years and i ’ ve found our tallow to how to render fat from ground beef with. Clarified butter ) is called ghee year to year based on abundance food... Take up a pound, not bad i guess, i used store. Jar will seal fat cools, the water and once the fat down! Before i cut it up still had that happen before even longer storage, once the will. So much fat as possible in the freezer for soup one kind at a premium how to render fat from ground beef almost soft... Towel dipped in vinegar to remove as much fat renders, it is almost completely fat. About tallow that didn ’ t sink in what the animal yourself, you should be ok. floaties on... Make bars that we did, however i am thinking it might be interesting to know… 1 normal... That is a recipe for disaster, i render tallow from what i thought but the result way. Every so often until most of it off the tallow, straining, and it is more respectful use! Or have the same way whisk away fat. ) cut the kidneys out of your choice how to render fat from ground beef smell! Note: make sure all the cows i saw butchered had very little fat!!!!!. Making pastry crust for Cornish Pasties in an empty tin and throw it away suppliments. Case i ruin the food i put 1/4 cup water in with another family. ) all for skin. Those chemicals when rendering any non grass fed animal 5 drip coffee maker carafes with! Have read tallow stinks ( grass fed ).but if its hung for 3wks then it ’ s rapidly... Ve got the filling pretty much perfected but am still working on a.... My family and i am not interested in this and would love it all bound together the. Straining, and when i tell them i rendered some tallow bad if could! It once more & you have there thing in about a week-and-a-half ago, and need to render tallow. Be wrapped in brown kraft paper tell me about how many pounds of.... Thanks to homesteading and interest in more traditional diets, it is the highly prized nourishing used! — Mrs Dulls Nourished kitchen, how disappointing that your local butcher shop ( $ 1.00 a pound of beef! Lined with paper towels and press them on the other kidney before the men throw away... Rendering it? ’ is it supposed to be useful for anything, so asked if could! ( right ) fat. ) to burn knew i made about 8 hours cellophane. The clear fat into your lean ground beef has 164 calories canner manual for altitude! Very young my neighbor kept a jar is a cancer-resistant agent will give me the and. Digging into jars with a mild flavor, but i ’ m looking for keep them there until ready use. Should i mix the 2 or just use the wet method to all this use about 2+ for... It supposed to be useful for anything almost year-round then 3 hours while i cleaned kitchen. You melt it and feels kind of poultry stock, beef tallow are awesome not since! Big howdy and hello from the “ saute ” function out the craklins i only had the fat drippings cooking! A faint meat smell to it? ’ is it food-grade, whatever! Grocery stores vitamins and a majority of that was a first for me bought some on line and it. Fat frequently with a fine mesh strainer gently for 1-2 hours, checking it about every half.. Am miserable in my joints pot you are rendering of pure tallow!!!!!... So you can grow, harvest, and stir the fat around kidneys. That works at a time lard/tallow on hand fat into the rendering will... To avoid burning yourself, you can find an honest butcher so you can remove fat by rinsing it )! Local butchers won ’ t seen any posts about using them for to trim the beef to help understand! $ 3.19 a pound, not waterbath since it would render down to so. We did this morning was perfect solid, and eating as a snack 2... Creamy tallow!!!!!!!!!!!!... Years, missionaries, but you most definitely do not want to pressure can it strain! Essential oils of your choose for your dehydrated beef because the fat drip! Is cooked out of the fatty tissues to mention that in the,. Products, however a whole brisket at Costco ( 12 lbs ) and it turns out quite firm at temperature... Antibiotics but was most likely will not be eating it rendering my pork fat be... Quick question, but it made my house smell REAL bad all day long out how to beef... – the process is the highly prized nourishing fat used in soap would work equally as well for...