How to Render Tallow - and Why You Should - Oak Hill Homestead But after acquiring a quarter of a grass-fed cow from an organic farmer, I just roasted the bones until brown. They process it right there and will probably have fat available…. The “kidney” fat is the best, if you can get it, and I agree, you want as close to organic humanely treated fat as you can get. Fridge or freezer for what you’re not immediately using is a fail-safe. I don’t know whether my batch was suet or not (I suspect there was at least a bit, judging from the thick, hard pieces that felt like cold butter when you sliced into them), and it did look a little ragged and hastily thrown together, but it was still fat. Speeds the process a little bit. There are various different ways to render. Hi, I usually do water rendering. I imagine it would be hard to find fat scraps from grass fed beef. In this case, of course, the little guy comes courtesy of a big cloven-hoofed ungulate. You can not rush it. You can cut pieces off as you need them and it will last for many months. Figure 10-19 presents a generalized schematic of a “typical” rendering plant. How do you guys store the rendered tallow? a. So this time, I opted for cubes so I can test both ways. Mark I’ve used the wet-render method for lard, but with some modifications. I’ve head it’s delicious, but I’ve never tried it. Wet rendering is one of the process that produces the purest form of tallow. Dry rendering vs. wet rendering method. That’s soup weather. Just make some beef jerky, shred it and mix. What is up, nice web site. I recently bought an El Cheapo regional brand at half the price……and no smell! Tried the oven method and some in a slow cooker set on low. I strained through a fine sieve first, then re-strained through a clean flour sack cloth. When I’m not eating it, I use it as hand lotion. Villagers used to make tallow because it lasted through the cold snowy winters of the mountains. Wow – wish I could go back in time! My father raises bulls and sells them across the Midwest. This is so cool. Thanks a lot! Tallow is a rendered form of beef or mutton fat, primarily made up of triglycerides.It is solid at room temperature.Unlike suet, tallow can be stored for extended periods without the need for refrigeration to prevent decomposition, provided it is kept in an airtight container to prevent oxidation.. We commonly use it to make “awarma”, which is the name used for food cooked in tallow. I have to be careful to remove all water before storing as I have had a batch grow mould because I left some water in the container (good lesson). Once it has set wrap it in grease proof paper and freeze it. This process also works with every other animal I’ve tried (pork, duck, goose, chicken, mutton). https://tinyurl.com/r53h26 Hey! Ask your butcher for beef kidney fat (preferably from an organic farmer that he knows), cut it up into small pieces and very gently heat it in a frying pan. I use a large cast iron pan set in the oven. Yet, a question: Has anyone tried to render a mix of suets, both from a gresfed cow and a lamb (for example). I have only seen wet methods so far. What about using a crockpot? PS the little pieces of golden fat that are left in the frying pan go on to the bird table to feed the birds in winter. I’ve had 2 sides of grass-fed beef in the past 2 years and I can tell you that there is plenty of fat on it. They love it and you may find some interesting feathered visitors appearing. I tried plain and a few different seasonings and all were good. Most suet comes from the tissue surrounding the kidneys and the loins, but any hard beef fat will do. She said they just throw it away so I could have it. I was using Sally Fallon’s recipe for beef stock yesterday and in the recipe she mentions another recipe which uses the fat from the stock to make tallow. Judging from the picture, those pieces of fat are trimmings rather than true suet. I didnt blend it, just semi froze it and then diced it, it was hard enough to crumble but soft enough to cut. They’re really just tiny little chicken nuggets.) as for straining, I just ran it though paper towels in a METAL stainer. When rendering beef fat in the slow cooker, do you have the lid on or leave it off? Mark, Thanks for the great post. Thanks, great share. The first batch I got from a Carniceria near my house that happily gave me the fat for free since they usually just throw it out. But, I thought the rendered tallow would be scoopable or cutable at room temp. I get mine for free. Hello, Mark! There’s some new farmers at my local farmers market this season I discovered and they are raising their animals the right way. I chopped the suet with a knife and put it in a 3 qt sauce pot with 3 teaspoons water sprinkled on it, gently simmered it for 2.5 hours with no cover, strained it through a paper towel, and it’s perfect! Hint: buy the meat grinder attachment for your kitchenaid mixer if for no other reason than it makes your tallow project an absolute joy. I use precisely the process which Grok mentioned and would add a few other points. Serve that with a nice steak and a sauce Béarnaise and you’re in heaven. More specific terms such as beef tallow, mutton tallow, poultry tallow or lard (for pig fat) are used to denote the species of origin. As you'll see in the next section. Growing up there was always a tub of beef fat in the kitchen for cooking and frying. I haven’t read this post in a while but rendered 4 lbs this weekend in the crock pot. I keep the ‘crunchy bits’ for the occasional snack! And boy, am I glad I did!! I'm attempting to render our beef tallow ... so it's (mostly) odorless and cleaned of any impurities. Website by. There are various different ways to render. I just wanted to give you a quick heads up! This worked so simply, I can’t believe it! Meta-analysis finds that low-carb and very low-carb diets can induce remission ... Hi folks! ————————- I'd love to make balm or candles but am not a fan of the tallow smell. Left it overnight and then broke down the soft fat into smaller pieces with a knife and let it go all day into nice clear tallow and cracklins. Heating the raw material to 90° C allows the solid materials to float in a mixture of liquid fat and water. Put pot in the oven at 90 degrees celsius (195 F). They even separated out the kidney fat for me. I use a crockpot to render my beef fat and it works out great–on the low setting that is. I have probably 10 lbs of the stuff that I need to render still, which is a LOT of fat. Here, I could choose to dry-render over the stove in a high quality pot, or do a wet-render and get the potentially purest tallow by boiling and then separating fat from water. Nice weblog here! Didn’t know what it was called. I’ve just rendered my first batch of grass fed beef fat and am concerned that I may have over-rendered it. Chop the suet into small pieces either by hand or by pulsing in a food processor. Basically, are there any potential storage issues to watch out for depending on the type of fat? Then I pour the whole mess in something tall, like saved plastic containers, put it in the fridge, then cut off the top layer, discarding the fascia/meat/water mix. Keep the cover of the pot close by, and if fire starts, immediately cover the pot! There are two main methods to render tallow: the wet method and the dry method. Wet Render: Filtered water is added at the beginning to help prevent the fat from burning. . We have just killed a cow and have never rendered before and would like to try our hands. It’s nutritious, Primal, calorie dense and it keeps for years. Then I repeat to get really fine tallow for soap that doesn’t “melt”, candles, and cooking. I didn’t realize I could use it to deep fry- this is going to make our Popplers (… because we’re sort of morbid. The reason why it doesn’t have more marbling, with ample exterior fat, is most likely due to genetics. The material may be processed by wet or dry means; in wet processing, boiling water or steam is added to the material to separate out the fat, while in dry processing, fat is released by dehydrating the raw material. I just now ended cosmetic school and also set up my web site. I’d read about several different ways to render fat, but I chose two that seemed to make the most sense. Hi, I think your website might be having browser compatibility issues. This does leave the finished tallow with a meaty aroma, but I find that this isn’t a problem if you’re using it for cooking. Mine is very solid after being in the refridgerator…and it for sure has an odor to it…like..well kinda like I was cooking a vat full of fat I guess Examples include dioxins, PDBEs, PCBs, etc. After chilling, the bone broth was gelatinous and the fat easily came off the top. Wet Rendering Wet rendering systems involve direct steam injection into the vessel. Most suet comes from the tissue surrounding the kidneys and the loins, but any hard beef fat will do. Still haven’t figured out what to do with it; but, this site will certainly give me some ideas. When I got home I threw it into my largest pot with just enough water to cover it and a tablespoon of salt per pound of fat. I’m going to render for the first time today as I’m a soaper and have heard that beef tallow makes superior shaving soap. Thanks! 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