Here's how to render tallow that's smooth, white, and perfect for making suet cakes and ornaments to feed wild birds! We got our fat … If the fat comes to you in chunks, you’ll have to either cut it up as small as you can, or grind it in a food processor. The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. One of those is the use of wholesome fats such as tallow, which can be used in cooking, candle making, skincare and more. In my quest to ensure Aiya has a balanced diet which includes fat vital for her brain and nerve tissue development, I resorted to making my own fat as she is allergic to all other available fats such as butter and olive oil. Let cool slightly. Place 1 cup of fat in roasting pan. Leave to set in fridge. This lard was made from pork fat. Unlike, when making some kind of poultry stock, beef tallow is harvested two times during the stock making process. After following a few simple steps and waiting a number of hours, you will soon have a healthy, old-fashioned fat you made yourself with one single ingredient. Just enough to barely cover the bottom. Turn the pot on a medium low heat and let the fat … Step 1. (not a pot roast). To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. First, you need as many big, flat pans and casserole dishes as you can fit into your oven. We'd like to be your ranchers. You can also render lard in the oven: Place it in a heavy pot (Dutch oven is perfect) and set the oven between 225-250 degrees F. I leave the lid off to prevent water/moisture from building up, which can lead to spoiling. When making beef stock, you first roast the bones. Its large fat molecules give pastries and pie crusts a beautiful, flakey texture. I like to do it in a roaster oven outside, since I always make soap outside. The fat is still in the freezer…need to get to that (very) soonish. METHOD: About 1-1/4lb of fat back yields about 1-1/2 cups lard. That will give you the highest nutrient content in the finished tallow. Preheat oven to 225 degrees F. Wash and chill fat. It’s called suet, and the best stuff for rendering is going to be solid and firm. Lard is a perfect fat in so many ways. In fact, when we bought (and had butchered) a hog in the fall, I asked for the leaf fat so I could render lard. The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. Cover fat in water. Despite all their different names – the process is the same no matter what fat you use. How to Render Fat in a Slow Cooker: This Instructable will show how easy it is to render fat in a slow cooker. Meanwhile, preheat the oven to 350°F. Next, toss all of the fat into a crock pot and set the crock. So, I prepared this article while making Beef Stock. For oven – Set the oven at 250oF. If I was to try and render the huge amounts of fat you have hinted at I would do it in water. I have rendered tallow. Every once in a while Gran would go to the butcher or abattoir and get some muscle fat trimmings that she'd render down in the oven and then use over the next month or two. I rendered over 20 pounds of grass-fed beef fat into 13 quarts of tallow in an hour with THIS METHOD! Place the corned beef fat-side up in a roasting pan with a rack or use an oven-safe rack set inside a rimmed baking sheet. Rendering suet into tallow for bird treats, cooking fat, and soap making, isn't difficult. So i render right before I am going to use it and just stoe the fat in the freezer. Remove the now solid fat from the top. Place the fat in a saucepan with a lid and monitor the fat, stirring occasionally so the cracklings don’t burn. The way I have highlighted in this article is quicker but less tasty. The most important thing though, is knowing you have good quality fat from a good quality animal raised in organic ways. It was never called Tallow - this was just beef fat. How to Render Beef Tallow. You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. I’ve never tried to render fat, but I do save the “drippings” from bacon (we use Hormel nitrate-free uncured bacon), and from ground beef, as well as fat scooped off from cooking chicken. Therefor the fat that I am producing today is known as beef tallow. Chunk up the beef animal fat with a knife or use a … Where to buy beef fat to render into tallow. I … Its high smoke point makes it an excellent choice for frying. Keep it cold for easier cutting. If you don’t have either, set the corned beef on top of a … I mean, seriously easy. Also, the leaf fat from around the internal organs and kidneys is the most desirable fat compared to trim fat. Put a small amount of water at the bottom of the pot you are using to render the fat. But I had no idea which pan I should pull out from the racks full of them, how long this process should take, or what to look for along the way. I'll admit it. Beef fat melts at 90 to 122 degrees, depending on the animal’s prior diet, age, etc. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. Traceable, Dry-Aged, Angus beef. How To Render Beef Fat (Suet) July 12, 2017 projectaiya. I also collect fat from meat I cook, like chicken, turkey, beef, venison, lamb or mutton and pork would work but I never buy it.. For a sense of scale: the photos included were using a 2 qt crock-pot, and the fat came from an u… The rendering process. This is a great process if you are wondering how to make usable fat out of leftover beef or pork trimmings, or are breaking down a whole animal like a chicken and you want to get the fat off the skin. I most often just set it aside in a jar or mug to feed to the animals later (dogs and chickens). Here's how to render lard in your crock pot. Fill pan with fat. I'll never render our pastured animal fats another way! A day later I was ready to render-cook- the fat down. During roasting a lot of fat is rendered from the marrow. To render beef tallow, you need to get your hands on some raw beef fat. There are two ways to render fat … Basya555/gettyimages Step 2: Bake. How To Render Beef Fat - Beef TallowGrowing up there was always a tub of beef fat in the kitchen for cooking and frying. Place in oven. Most suet comes from the tissue surrounding the kidneys and the loins, but any hard beef fat will do. This is often made with beef fat as well, and the process is the same. We have a local butcher/farmer that raises all their animals. How to Render Beef Tallow. 1. I'm in the process of rendering it, but I don't have any good ideas what to do with beef fat (as opposed to pork fat). While we’re still searching for pork fat to render lard, our local Whole Foods has been more than happy to set beef fat aside for us as they trim their cuts down for sale. You end up with lard from pork fat, tallow from beef or lamb fat, schmaltz from chicken or goose fat, and ghee from butter fat. Leaf fat is the exceptional fat that surrounds the pig’s kidneys, and the properties and flavor is unlike any other type of fat – goose, duck or tallow (beef fat). It can be taken to 180 degrees F without any risk of damage. Ideally, for dripping, you want it from a roast or a joint of meat which has been in the oven. Here's the fastest way to render animal fat... in the Instant Pot! My favorite reason to use lard? It can be done on the stove, in an Instant Pot, in your slow cooker, or even in the oven. In all cases, you know it is ready when there are dry cracklings floating in a clear fat … I used beef fat (suet) but the process is the same for any other animal fat. 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