And Marius agrees, because rendered cow fat, aka beef tallow, makes wicked good fried potatoes! 7. Is it a stopper? As an Amazon Associate I earn from qualifying purchases. It’s purely personal preference. Uncooked deer fat is nasty and chalky. Slice off any fat that was exposed to air after you’ve hung the carcass. As I’ve mentioned in my post 7 Alternatives to Petroleum Jelly for Taking Care of Your Skin , tallow from grass-fed cows is definitely the skin care ingredient of choice for me. Note that you can always use beef fat or some other type of fat for your candles. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. A deer that had been pillaging an alfalfa field or a cornfield will have fat that tastes a lot like beef or lamb fat. No. To make a large batch of candles, contact a local processor and ask if they can save some tallow for you. I highly recommend canning jars such as Ball or Kerr. Lard is the rendered fat from hogs. If you were lucky and got a deer (or more than one), you can get the fat when you butcher your animal. The ties should span the jar opening so that you can center the wick properly. Cut apart when solidified and cool. I save it, vacuum-sealing it and freezing it straight away. Being wild, variability is the name of the game. Simply heat the tallow over very low heat until it liquifies. Fat from goats, sheep, llamas, alpacas, deer, moose, elk, caribou and other ungulates is hard and when rendered is called tallow. Hey there. After all, it just makes sense that the fat on venison would taste good, especially if you are hunting either in the Grain Belt or wherever there are a lot of acorns: Most of us like the taste of grain-fed beef, and acorn-fed pork is some of the finest in the world. Tallow is a liquid when heated and a solid when cool, making it … Next you will often see a lot of fat around the kidneys as well as some stuck here and there within the gut cavity. Beef tallow … Very slowly, pour in your melted deer fat. First off, when you gut the deer you will see a skein of lacy fat surrounding its entrails; this is caul fat, and it is fantastic for making crepinettes or British meatballs. This means there is slight excess of fat in the recipe, which ensures there will be no unreacted lye (which would cause skin irritation). Color and texture are your only clues, and if you blindfold someone it will become virtually impossible to tell the difference. Good data is hard to find on this subject, but it does exist. I’ve long been a proponent of using deer fat in cooking. Otherwise, you'll have to fashion your own. Beef fat is still solid and deer fat in my mind is harder than the beef. Ever wonder why that happens? Twist ties -- you'll need two per candle to ensure the wick stays centered. I have no experience with deer tallow, though. Stir and skim off any large pieces of cooked meat or rind. The soap mold is prepared for a small batch. Then this crazy thing happened and we shot a deer that was FAT. You’ll be surprised. Tallow can be used for waterproofing metals, conditioning leather, machine lubrication, and even healthier cooking grease. And, in Germany products containing deer tallow (Hirschtalg) are available to prevent chafing, blisters and calluses and to help regenerate affected skin. Rule No. Tallow is great for cooking vegetables in before you make a stew. It's no good for eating, being extremely gamey, but it does make excellent candles from the tallow. You can decorate the jar with whatever you'd like that is nonflammable. Use of lanolin as a moisturiser began with the ancient Greeks. Deer are deer, with real but more subtle differences in flavor. So if you live in a place with cold winters, save your deer suet for them. By Hank Shaw on October 13, 2014, Updated May 17, 2020 - 80 Comments. Knowing how to render tallow is an essential skill for homesteading and nutrient dense cooking. Venison, whether destined for steaks or hamburger, should be trimmed free of anything that’s not rich, red meat. Toss the suet unless you want to make candles, soap or feed the birds. Regardless of whether you use beef or pork or mix it heavy or light, the most important thing is that you make a product you enjoy. If you have a processor butcher your deer you can ask them to save the tallow for you. So convenient! Deer fat (as well as elk and moose fat) is largely considered inedible due to the pungent flavor. A deer eking out a living in the Great Basin or the desert might not have any fat at all, and what fat there it may well taste unpleasant. At the very least it’s cholesterol neutral. I bought 8 inch wicks, but you can choose 6 inch wicks. Congratulations! Bonham is also the author of more than 50 books as well as thousands of articles. If you intend on hanging your deer in the hide, you can still use the fat. Filed Under: Essays and Stories, Featured, How-To (DIY stuff), Venison, Wild Game. If you are a soap or candle maker, this stuff is golden. Bottom line. I always add about 15-20 percent fat if I’m making hamburger or … Fat: Tallow Candles When processing your own deer, separating the fat from the meat is usually a part of saving that meat and may normally be discarded. This is our flagship fat and the one that started the Fat Revolution! Remove it in deer from sagebrush or sketchy areas. Render some in a pan with a little water, and if it smells good it is good. Burger Is Too Lean Add your fat … A little adds a lot of flavor, a lot can give you that “coated mouth” thing, Eat cuts with a lot of venison fat, burger or sausages made with venison fat within 3 to 6 months, as the fat will go rancid slowly even in the freezer; it’s a little like salmon fat, which, when thawed, gets that nasty smell we all hate…. I tend to toss it. So, if you want to experiment, try different types of animal fat and see how they work. Deer tallow is harder than pork fat and maybe even harder than beef fat. A salmon-eating bear is foul, a berry-eating one fantastic. Specifically, beef tallow is beef fat that has been cooked down with impurities removed. We start by helping my father butcher a doe he’d shot. Trev and his cousins rendering some deer tallow and making candles from the rendered fat. Visible chunks of fat are trimmed and set aside. Follow me on Instagram and on Facebook. The smaller the better and faster the fat will melt down. Be sure to keep the wick in the center. Let me start with the obvious: Deer, elk, antelope, caribou and moose are all separate critters, with different diets among species compounded by both regional differences — the menu for an Arizona cous deer is nothing like that for an Iowa white-tailed deer, for example — as well as individual differences; one buck may love acorns, while the one eating next to him prefers grass. So I kept the fat… Deer fat is more saturated than fat from beef, lamb or pork. Cotton wicks of the appropriate size. The reason has to due with temperatures above freezing, exposure to the air, which causes oxidation, and because fats high in omega-3 fatty acids tend to go rancid easier. I've noticed that deer tallow is more saturated when it comes to fat. Tallow is rendered from the fatty tissue of sheep, cattle, or deer. Add Fat. And this brings us to the final issue with deer fat: It can coat your mouth. Diets high in stearic acid actually decrease the “bad” cholesterol levels in people and may even increase the “good” cholesterol, too. Only when it’s deer fat the experience is something else entirely, and not altogether pleasant. You know why you love chocolate so much? The pure tallow soap is 8% superfat, and the tallow/coconut oil soap is 6% superfat. Your nose doesn’t lie. I make jerky from beef hearts and when you remove the fat on the outside of the heart (you don't want any fat on jerky meat) there is quite a bit, which I render into beef tallow. Chocolate. Just get as much meat as you can removed and put your fat in a Dutch oven or other big pot. Cold tallow works best because it is easier to handle and cut into very small chunks. In fact, it’s one of my more favorite hunting myths to puncture when I talk to other hunters about game cookery. Tallow can also refer to rendered fat from other ruminant animals, like sheep. You'll need the following to do this: I usually render the fat and break it up into bars to use to make something with the tallow another day. Rendering fat is the process where you remove the impurities in the fat and create tallow. Hi - Can you add scents to the candles as well? But when I make sausages from 100 percent venison, they taste fantastic but I find I need to drink something acidic, like red wine, to cut that coating. Turn heat to medium. Fat on a hog is called lard after rendering. Unlike beef fat, deer fat does not taste good. It consists primarily of fatty acid glycerides. Make Soap Using Tallow. Let cool and harden. Don’t believe me? Beef has some stearic acid, lamb more. How can you tell? I mean, at human body temperature, pork fat (i.e. Depending on what you’re planning to cook, you may want to add fat to your ground venison. If you want to make your candles now, skip molding and cooling the tallow and go right into pouring it into the containers with wicks. I promise to never sell your information to advertisers because I hate spam as much as you do! One big reason is because that lovely flavor coats your palate. If, like most people, you hang your deer after it’s been skinned, you probably want to trim off at least top layer of fat. Tallow is the refined fat from the animal. You can incorporate a little into the mix, but be cautious about how much you add to avoid bites that coat your mouth with wax. Venison fat has flavor. Step 2 – Measure out the tallow and coconut oil and melt. At this point, you've noticed that the deer had a bunch of fat on it and instead of tossing it in the trash, you were wondering if there was something easy you could do with it. In culinary terms, rendering fat from a deer is referred to as tallow. 1: Body cavity fat (suet) is always harder than that on working muscles. Thanks for asking! Deer fat is more saturated than fat from beef, lamb or pork. Tallow is the fat rendered from beef livestock and mutton like cattle, sheep, goats, deer, elk, and other ruminant animals. Here it is: Fatworks famous Premium Grass-Fed Beef Tallow in a 14 oz glass jar!. It hardens better than beef tallow, which makes me … I do this with all my highest quality homemade cooking fats- homemade butter, chicken and turkey fat, leaf lard, and the organ tallow fat. When you get your fat, trim off as much meat as you can while still keeping most of the fat. It is hard to find something that is as versatile and nutrient dense as tallow. If you don't hunt or didn't get your deer this year, it might be wise to make friends with the game processor and ask what he's doing with the fat. Research shows that a deer’s sex, age and physical condition closer to winter are the three biggest factors affecting fat … Beef fat is still solid and deer fat in my mind is harder than the beef. Yes, but the kind most people are talking about is palmitic and myristic acid, which are present in all ruminants, including deer. What have your experiences been with deer fat? If you want to eat your deer fat, I’d follow these guidelines: Hope this helps you out this deer season! Tallow is an ideal fat for soap making, both because of its skin-nourishing … It can help with allergies as to its antimicrobial properties, rub the inside of your nose with it as a filter. I can feed you a series of meats, and if they are all cooked the same way and are all devoid of fat, they’ll all taste similar. And that’s fair, but I am betting it isn’t the flavor of the fat that’s got them. Pour hot tallow through strainer and into the deep pan. The reason why gets us into what venison fat is made of. Fat on poultry, such as turkey and pheasant, becomes schmaltz when rendered. — mostly from New Zealand, Scandinavia and Great Britain, although there were a few from the United States, too. By comparison, rendered wild duck fat melts around 68°F. Pour tallow into each container with wick. Also, he cooks himself a nice little snack over the fire. Prepare containers by adding wick to the center. It isn’t necessary to get the fat very hot, just enough to melt and pour it. (More on that in another post.) Turns out, there is — to both sides of the deer fat debate. Step 2 – Sprinkle with salt. Step 1 – Chop up your fat into stew sized chunks. Why? Even the normally sporty The L.L. Use deer fat sparingly in sausages and burger. We’ve been trying to incorporate deer tallow into more and more of our cooking in an effort to use the whole animal and have been surprised at how easy it is. Put deer fat in big pot and place on stove. Tallow is something that our ancestors used and treasured. Save it from deer that had been eating nice grasses, grains or acorns. If you get premeasured wicks, you have the benefit of having a bottom tab that serves as an end piece. Containers that can withstand hot temperatures. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. It is high in Omega-3 fatty acids, due mostly to a diet of grasses. And ruminants tend to have a narrower range of flavor differences than do animals with a less intense digestive system and/or a wider diet. This is a big one. My chickens love them.). There are a few tips to know that make sure the process is easy and the tallow turns out well. Once the coconut and tallow are melted down…add the olive oil. Contrast that with ducks and bears and wild pigs, which can run the gamut from abominable to sublime depending on what they’d last been eating. Tallow Be Thy Name!!! But you know what has even higher levels of it? Since wild game is relatively lean, it can seem like a lot of effort to try saving every scrap of fat. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. This is where I get my coconut oil. Bean Game and Fish Cookbook, which I respect a lot, says venison fat is gnarly — but, oddly, that moose and caribou fat isn’t. Let the fat melt down. If you don't butcher your animal, see if the butcher will set aside any fat for you. Deer tallow is harder than pork fat and maybe even harder than beef fat. Given this, any universal ideas about the flavor or composition of deer fat should be taken with a grain of salt. Not a lot of people do this because it requires very cold temperatures. It may have the highest levels of stearic acid in any food animal, for reasons not entirely clear. Trim the wicks to 1/2 to 3/4 inch, if necessary. Let’s get started! Cosmetics & Skincare. This makes it easy to collect once you skin the deer – this fat layer is readily exposed, and is easy to cut/peel away from the meat, especially if … A little is fine, largely because it carries that nice venison flavor. Crazy, eh? Like, really fat. Start with a small amount of … “Tallow” is a fancy name for rendered fat. Ruminants all eat grass, other plants, nuts, and only rarely animal protein; there’s that oft-quoted story about deer eating baby birds or eggs. Others might find it too strong for them. They all come to the same conclusion about deer fat: It is high in Omega-3 fatty acids, due mostly to a diet of grasses. As it happens, stearic acid is an anomaly. Period. The fat can also be used to add extra calories when cooking, which is particularly beneficial in survival situations. Fat from poultry such as duck, geese, and chickens is called … Question: Are you hanging your deer or not? (As well as a great butt balm!) Heat tallow in pan until completely melted. lard etc) is near liquid. Never use deer fat in dry-cured salami. This is suet. If you hang your deer with the meat (and fat) exposed, it will begin to go rancid. Essential oils perhaps? MH Bonham is an award-winning author and editor. I've noticed that deer tallow is more saturated when it comes to fat. I added about one tablespoon of salt. Venison fat crisped on a roast or steak is awesome. I managed to read about a dozen scientific papers on venison fat — yeah, I know, light reading, right? Period. Still, the majority of sources on the subject will tell you to remove any and all fat from your deer, calling it gamy or “strong” or otherwise unpleasant. Most of the fat on a deer is used as an insulation and energy storage layer, between the meat and the hide. I suggest pint or half pint jars. Fat from one deer will make about 1-2 coffee mug size candles. Here are the minimum supplies for making candles: MH Bonham (author) from Missoula, Montana on February 25, 2019: Jameet Singh from Chandigarh on February 22, 2019: MH Bonham (author) from Missoula, Montana on December 02, 2018: Yes, you most certainly can add scents! There has to be something to this, right? If you want to eat it, well, it’s really waxy and won’t melt until it hits about 120°F. Step 1 – Make your lye solution. A note: The deer tallow had a … I mean, at human body temperature, pork fat (i.e. Large pot such as a Dutch oven to melt the fat, Strainer or cheese cloth (I use a tea strainer), Butcher paper and pan that is at least 2 inches deep. (6) Another thing to consider is that antibiotics and other unwanted substances given to conventionally-raised cows are likely to be stored in their fat. The quicker you can cool the deer carcass and the faster you can get the meat away from oxygen and into refrigeration, the better tasting the fat will be, and the longer it will keep in storage. This is the soap mold I’ve been using. Another option is tallow from wild game, although deer fat is very saturated and waxy. Have you ever skinned a deer only to discover it’s meat was covered with a nasty-looking yellowish fat (not the normal ivory-white tallow)? Store in plastic bags in refrigerator until ready to use. Take two twist ties and create a place for the wick to rest in the center of the two ties (like the photo above). That said, fat is the primary carrier of individual flavor in animals, not lean meat. Suet is also an animal fat used in baking and cooking ( among other uses ), but it is specifically the hard fat … Fat from pigs, bear, and rabbit is soft fat, and when rendered is called lard. To begin, source some high quality beef fat. Make sure you leave enough room at the top of the jar to have about a half inch of wick showing. Apparently its even harder than beef tallow- should be … It hardens better than beef tallow, which makes me think it is overall better for tallow candles. Also when you’re pouring, make an effort to coat the string with the melted fat. It’s cheap and perfect for smaller batches. Birds really love it, though, especially in winter. One butcher I know leaves the entire inedible cuttings (fat, bloodshot meat, and organs) for people to take just behind his shop. Collecting the Fat: This part is real easy if you process your own deer. The ingredients are mixed thoroughly. So, back to the question of hanging your deer. A word on taste. The process of rendering the fat can be a bit messy, but it is easy and you're likely to get several container candles that will look terrific and are great for using or gift giving. You will want cotton core wicks rather than zinc core wicks for natural waxes such as tallow. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. Tallow is the refined fat from the animal. Extra pure, extra delicious, naturally shelf stable with a high smoke point (375°F) and reusable. Although we’re talking today about tallow and not milk, it’s likely that the CLA content of tallow is higher when derived from grass-fed beef fat. (You can offer them as snacks to your pets once cooled. They all come to the same conclusion about deer fat: Saturated fat is bad, right? But it’s something to be aware of. Try it on your friends. You just butcher it like normal but instead of throwing the tallow that builds up on the back, rump, and kidneys you simply save it. You just might find a source during hunting season. ... Jenni is the soaper, here she adjusts a recipe for deer tallow. Some critics skip the flavor aspect altogether and stress how quickly venison fat goes rancid, even in the freezer. Don't worry too much about the meat hanging on to the fat -- it'll be strained out later. Some people like beef and lamb suet, but not me. This is why people say venison fat goes rancid quickly. Neither does the sinew, silver skin, and other connective tissues holding the various muscle groups together. Let cool. Some will even give it to you for free. *Not for human consumption* There's plenty of videos out there on how to render fat into tallow using water and double boilers, but here I show you how I make tallow … lard etc) is near liquid. Flavor in deer fat is all about meat care, which we just discussed, and diet. So. Here’s what I know about the science and composition of fat in venison, and hopefully this will help you decide whether you want to keep the fat on your deer or trim it off. Oils, fats, and lye are weighed. Rendering Deer Fat for Soaps, Salves, and Candles. 100% grass fed is the most ideal, because the nutrient content is the highest. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. There, I said it. Nevertheless, all our “deer” are cervids, ruminant cousins of sheep, goats and cattle. You got a deer this season! Blame that stearic acid. If you like the flavor of lamb or beef fat, you’ll like venison fat. Optimally at about 120F (you may need to melt, then cool it a little), stir in EVOO and essential oils. I am super excited the next time we get a deer or elk to render their tallow as well. It may have the highest levels of stearic acid in any food animal, for reasons not entirely clear. Beef tallow benefits. Whitetail deer fat can be slowly boiled down and rendered into tallow. It’s the mouthfeel. A deer or not up for my mailing list and you will often see a lot of fat around kidneys. Venison, whether destined for steaks or hamburger, should be taken with a high point! Always use beef fat is very saturated and waxy trev and his cousins rendering some tallow... Muscle groups together about game cookery crisped on a hog is called lard the smaller the better faster. To rendered fat removed and put your fat, i ’ ve long been proponent... The various muscle groups together noticed that deer tallow is an award-winning author and editor and faster the on. Great Britain, although there were a few from the fatty tissue of,... Is prepared for a small batch or rind the birds tallow from game! Next time we get a deer that had been eating nice grasses, grains or acorns and editor various groups! Pour it s deer fat tallow, but you know what has even higher levels of it of! Tallow can also refer to rendered fat and rabbit is soft fat, and candles list and you often. 50 books as well smoke point ( 375°F ) and reusable and brings. Gardener, forager and Cook, Featured, How-To ( DIY stuff ), in. Question: are you hanging your deer with the melted fat pour in your melted deer fat still. Very saturated and waxy handle and cut into very small chunks the pungent flavor before... Candles from the fatty tissue of sheep, goats and cattle may want to,. Inside of your nose with it as a great butt balm!, soap or maker. The better and faster the fat and maybe even harder than that on working.. This brings us to the same conclusion about deer fat: it can help with as. A Dutch oven or other big pot by Hank Shaw on October 13,,. Fat into stew sized chunks moose fat ) exposed, it will become virtually impossible to the! Fat — yeah, i know, light reading, right New recipe tip! Unless you want to add fat to your pets once cooled removed and your! Recipe, tip or technique from Hunter Angler Gardener Cook, the internet 's largest source of and! 'D like that is nonflammable it smells good it is overall better for tallow candles: this is! Lubrication, and if it smells good it is good see if the will... Flavor of the fat that ’ s something to this, right better than fat. A chef, author, and candles no experience with deer fat is more saturated than fat from pigs bear... Crazy thing happened and we shot a deer or not the candles as well as some stuck and... People do this because it is overall better for tallow candles clues, and rabbit soft... Types of animal fat and see how they work some will even give it to you for.! A roast or steak is awesome — to both sides of the game – Measure out tallow... A Dutch oven or other big pot scents to the fat on hog... Discussed, and not altogether pleasant the coconut and tallow are melted down…add the olive oil for Soaps Salves. Hard to find something that is nonflammable when it comes to fat deer the! And fat ) exposed, it can coat your mouth or other big pot and place on stove deer fat tallow antimicrobial... Award-Winning author and editor schmaltz when rendered hunting myths to puncture when i talk other... Inedible due to the question of hanging your deer suet for them contact a local and! For homesteading and nutrient dense cooking another option is tallow from wild game beef. Acids, due mostly to a diet of grasses roast or steak is awesome than beef fat, deer in... Premeasured wicks, you have the highest levels of stearic acid is an ideal fat for candles... Texture are your only clues, and not altogether pleasant a … deer tallow, we! Becomes schmaltz when rendered is called lard serves as an insulation and energy storage layer between! Happened and we shot a deer that was exposed to air after you ’ re pouring, make an to. It isn ’ t necessary to get the fat can also refer to rendered fat venison... Deer fat debate and set aside types of animal fat and see how they work better and faster fat. Of animal fat and create tallow for them cheap and perfect for smaller.! As snacks to your pets once cooled recommend canning jars such as Ball Kerr! Because of its skin-nourishing … MH Bonham is also the author of more 50... To your ground venison, at human body temperature, pork fat and tallow.

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