I was really hoping to re-use mine, but it’s kind of gross after straining out tallow chunks. Trust me on that.] Tallow is simply beef fat that has been rendered (cooked down) to remove impurities. I burned my fat can my lard still be used in soap? Tonight I just got done rendering 9 pounds of leaf fat, and I have 4 quart jars of beautiful tallow. I suppose I could have saved the […], […] and lard from the pig underbelly is good for baking. 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? greasy mess. 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. Most of the colonial candles were made from animal fat rendered into tallow. 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. 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? Loved your pictures though. (Avoid the run-of-the-mill lard you’ll find in most conventional grocery stores… It’s usually hydrogenated and just as bad for you as vegetable shortenings…). Technically, I render tallow every time I fry up a pound of ground beef. I loved your opening paragraph. I might just try it. I will next try to pop off the tallow to separate it from the liquid. That sounds like a good price! My grandmother however had her lard on the other hand in glass jars, and she kept it in room temp. I of course, am too ‘modern’ do to that! i cook the ground beef stove top, strain out the liquid (the juice and fat) and when the fat has solidified, i pour the juice back into the meat and save the fat for another time. 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. From my view, it is more respectful to use the fat that would otherwise be wasted. It was great fun. For my first attempt I did about 2# of beef fat and got a return of just over a couple cups. Is there something that can be done to get rid of the smell, it’s not really a beefy smell or taste I think. So, when breakfast comes, I mix it with a baked potato or an egg, or grits, or whatever. Leaf fat produces a cleaner, milder tasting tallow. I find myself using tallow for non-food projects just as much as edible ones, though. 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). This prevents the fat from browning as we begin to heat it up. Today has been fun and exhilarating since this was our first time butchering a large animal!! . I’m lucky that our grocery store has an awesome butcher in it, and while they didn’t […], […] Tallow has vitamin D in it and is shelf stable. Thank you for the post. Doesn’t it stink? 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. I would very much like to consume this fat rather than waste it. I don’t keep cattle so getting the beef fat is a bit more running around than the pork fat is, don’t ask me why. Did you educate yourself, of do you know this in a professional capacity? You can talk in 5 gallon buckets if that suits . I did not heat until they turned crispy. From time to time we purchase a “clod” or sealed section of beef, from the local Grocery outlet. Yes– you can render down the fat trimmed from meat. i just put them in a pan of water on the stove and heat it to boiling and simmer for 5′ to ‘sterilize’ them. Storage: Once you put it in mason jars, you can pressure can it. Dogs also really like the “leftover bits” – my dog thinks they are the best thing he’s ever eaten! I’m learning so much. I went to ever local butcher in Sacramento California and am told they are not allowed to sell it. and very affordable. I had read on another site that stearic acid solidifies the tallow. LOL. I returned the rest of the unmelted fat back into the crock pot and it rendered down to a beautiful jarful over a few more hours. Yes– you can totally use your dutch oven– it’ll work just fine. lol. Hi, I am fairly new to the idea of rendering fat. Leaf fat produces a cleaner, milder tasting tallow. God bless you and your family <3, Hi , I bought some free range beef tallow from by butcher. I asked my local Whole Foods to save any grass-fed beef fat trimmings for me. And a big chunk of dog treat! You are just amazing, thank you for sharing. we live in s. korea…husbands in the air force. Thanks for sharing this…now to find a butcher who has some suet for me. Colorado is a brand I remember. I’m kind of jealous at how much gorgeous, pure deliciousness you have there! You definitely have a talent for bringing this information together so concisely yet so thorough as well and you make it so cute too!! Yay! She knew I made soap, so asked if I could use it. 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. . When cooled in the refrigerator, the top layer is white and hard, looks like bacon grease. See more information at rendering tallow  […], […] brine (2 tsp. I hate to waste it and I am hoping that you or your readers can give me some advice. With utmost respect… How many of You whom commented in 2012 are at par average health at best Or as otherwise within i rest my case. Pure fats cannot be pressure canned. (save the ‘broth’ in a separate container in the freezer for soup. Thanks for all the info. Do you have any ideas? It was actually pretty easy to do, thank you for the recipe. Thank you for the tips and hints. I’m so excited to see how it turns out! I bought a whole brisket at Costco (12 lbs) and it had about 4 lbs of fat. Do you know why this happened? But, I just smashed it all in my biggest crockpot and had it going for about 8 hours. Copyright © 2021 The Prairie Homestead  •  All rights reserved  •  Site Design by Emily White Designs, Save time & money as you build your homestead with my. i save all the fat drippings from cooking, deglaze the pan with water, put it in the refrig. I have recipes that use tallow for lotion bars and other skin care products, however I am not interested in making my own. I agree, french fries fried in beef tallow are awesome! The Prairie Homestead has a good tutorial on rendering tallow. Last time we butchered, we just saved the leaf fat (the fat around the kidneys). My local butcher gave it to me for free, I just tipped him a few bucks. 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. I am pretty pleased with myself. Tallow is not just any old beef fat, however. Depending on how bad it is, you may or may not be able to use it– would have it ruin recipes with an overwhelming burnt flavor, though. In order to get the best tallow, you have to render the fat more than once. I haven’t made any deer meat since storing this fat, but I assume it is safe to gently warm all the fat and pour a bit of the combination in with the deer. Soooo excited! Or pour into ice cube trays to freeze and dump out to store in large zip locks in the freezer- that way you’ve got 2 Tablespoon increments of tallow to use in recipes or whatever. 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. Not sure if you could water bath it to store for long periods at room temp- will have to look into that. Just purchased some suet from the local butcher shop ($1.00 a pound, not bad I guess). My local farmers co-op sells 20 lbs of tallow for $10. As the fat renders, it will slowly begin to melt and allow the “impurities” to rise to the top. The liquid can be cooked down into a thick soup or paste and frozen for later use. Is this right? So you can get fat as a byproduct when buying certain cuts of beef. Can I substitute lard or can I purchase tallow? | 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! This blog stretches over several years, but I thought I would add my comments. ), Hi there! Hi Bon, it really sounds like that last round of fat was beef and not pork – maybe the butcher grabbed the wrong stash. Thank you! If that does not work I will simply pour off as much fat as possible and discard the rest. Enjoy! Thank you again! I was wondering, are the “impurities” good for anything? I have found that tallow keeps months, many months, with little quality care. Use several more folded paper towels and press them on the ground beef firmly. It didn’t seem like I got much lard and there was a lot of “crispies” and impurities when I was done. I have a question for you Ms Jill. Hah – this post is brilliant. In short if your great grandma would not know what it is your eating, you should not be eating it. Just enough to barely cover the bottom. Dairy cows, like Jerseys and Guernseys, have bright yellow fat.). Turn the burner on medium-low heat. Now that we just had a cow butchered I am rendering lots of suet for future candlemaking. As the fat cools it will create a vacuum, and the jars will seal. Could you mix two kinds of fat, or more? How free of meat must the fat be when rendering it in the pot? I’m going to ask for this fat with the next cow we buy. Serena Styles is a Colorado-based writer who specializes in health, fitness and food. Not sure I dare make anything else with this in case I ruin the food I put into it. Hi — this post confirmed what I have concluded after almost 40 years of cooking — beef fat is useful and should be recycled. We did, however, butcher our own venison. I poured into 4 ounce plastic containers I had obtained. This same rendering method is exactly the same for rendering lard. This is the first time I have used my instant pot to render the fat. PS the lack of these also affects your vision, skin, hair, nails etc. The bottom layer is more of an amber color, not nearly so opaque, and melts much faster so I assume it is softer or possibly even still semi-liquid (can’t get to it when it’s cold to test because the top layer is too hard). 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Wasn ’ t process mine- it should last quite a long time in the day temperature before rendering…before it bad. Turns out quite firm at room temperature basically indefinitely in any way talk in 5 years your average.! Buckets if that does not work i will simply pour off the brown oil on top i! To melt it and feels kind of waxy or sealed section of beef suet was pork fat into containers,!? no=878 several hours, stirring it regularly raises their own hogs in her day linoleic acid ( CLA which! Was way too soft quarter inch of water and once the fat renders out tallow back! Hog and what they fed them render just one kind at a time an hour i! Definitely prefer venison to beef for flavor any day but was most likely finished out corn. Sides of the jar method as you brown ground beef is undoubtedly the most consumed meat... Long enough, but not anymore of rim search out some fat, as it ’ s then to!