Use food processor to grate it up or if you don’t have a food processor just use a knife and cut the fat into as small of chunks as you can. When making beef stock, you first roast the bones. Scoop this fat off and place into a pot. Tommy used a large gas boiler. It is the highly prized nourishing fat used in pemmican, a traditional food used by Native Americans to survive harsh winters. For the nicest and healthiest tallow try to get beef fat from right around the kidneys and preferably from a grass-fed cow. Otherwise known as ‘beef dripping,’ beef tallow is solid at room temperature, and it has a melting point somewhere between 38-48°C (100-118°F) ( 1 ). It’s really just a fancy way to describe slowly melting down fat (most commonly pork or beef) into a clean, shelf stable cooking fat like lard or tallow. After about 6-7 hours it will be done. Put beef fat into 5 qt. Just enough to barely cover the bottom. Cooking at this temperature, with the stove fan going, gave hardly any smell through the house. This will help keep your lard or tallow fresher for longer, leaving just the fat behind which can be stored almost indefinitely in the fridge or freezer. Place cut up fat and 1/4 cup water into Instant Pot. I haven't rendered beef tallow, but I do save the fat from pork. Sear steaks in the hot pan for 2-3 minutes per side. The key with rendering animal fats is not to rush things. Learn how your comment data is processed. You then filter the solids from the … Tallow is the healthy fat that sadly got pushed off the shelves once vegetable oils came around. This cake does need to be allowed to dry out…perhaps a week. For today’s Happy Homesteading post we are going back in history to learn the long-lost skill of rendering beef tallow fat like many pioneers made & used. Just leave it for a few hours, and check on it every now and then. If there are any pieces of meat you can cut out do it at this stage too. April 22, 2013From Scratch, Homesteading, Survival. ★☆ Once it begins melting set it to “1”. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. I am not kidding. Learn how your comment data is processed. I asked for the tallow from our butchered cow. It should be a nice yellow color. How to Render Tallow from Beef Broth. But don’t bore them with the details, they’ve got subsidized crops to push and no one makes money when you butcher an animal and render your own fat. You’ll want to run the rendered animal fats through a fine mesh strainer layered with some cheesecloth to remove any little bits and pieces. Add the fat to the saucepan and cook on medium-low heat, cover with lid. Your email address will not be published. I browned it for some and added water. Place the fat into a big stew pot and add enough water to just cover the tallow. You can render any beef fat into tallow but the very best is called “leaf” fat, which is the fat found around the kidneys and loins. Here is how it looked after 1 hour. At this stage I was just wanting this whole process to be over. YUCK. In fact tallow and lard are rendered the same way, but lard is pig fat slowly melted down and is softer like shortening. (Again, the key is cooking it over low heat to produce a beautifully clean and white lard with a neutral flavor.) I spent most of the day upstairs just so I couldn’t smell it as much. 2.5 pounds beef suet or beef fat scraps, gently frozen. You want to try and cut only sections of fat from the meat. A thrifty blog with freezer meals and DIY recipes. Step 1 – Take the beef fat and chop in to tiny pieces, removing any red meat parts – the smaller the pieces, the quicker the fat will melt. After you have cooled your homemade beef broth in the refrigerator, there should be a layer of fat on the top. ★☆ Please leave a comment with your thoughts! Saturated fats like coconut oil are back on the shelves and even a wide variety of animal fats, such as lard, tallow and duck fat. I am such a baby, aren’t I… . If using a slow cooker, turn the temperature on to “low”. So i render right before I am going to use it and just stoe the fat in the freezer. Cook until the fat no longer produces any more liquid (1-3 hours depending on the amount of fat you are using). Since there’s so little hands on time rendering, I don’t mind if it takes a little longer and saves my hands some chopping. See this post for sourcing quality fat. ), What’s that smell? It will still be good for cooking with, but you’ll want to stick to savory dishes Just take your time and let the fat do its thing. I will make it. . Some people use it to feed birds. It’s strong, its hard and it suds nicely. Add salt and water. I found a nice local butcher shop, called them up and asked if they had any beef fat. Want really lean ground beef? Copyright ©2021, Happy Money Saver. We have quite a bit of rendered tallow and we might be able to part with some. NEW RECIPE: This Basil Black Pepper Chicken & Broc, NEW RECIPE: Jalapeño Popper Potato Salad! Dutch Oven, fill pan to the top. ★☆ Isn’t it beautiful?? OR you can pour your tallow fat into ice cube trays and put the frozen cubes into a freezer bag to freeze. You can start off with pork back fat (fatback), fat trimmed from the pork belly, leaf lard or suet. Place chunks of pig fat into your crock pot and turn on high heat. (If you’d like to read more about fats and the autoimmune protocol, this is a good quick read). Rendering suet (also called "tallow") which is beef fat, is the process of heating it to the melting point. If you had only 1 lb of fat it would look a lot more melted at this stage, but since I have 4 lbs, it is slowly cooking from the bottom. Things have changed a lot in grocery stores. If the fat renders too fast and browns, it will still be totally useable, but it will have a bit of a meaty odor and end up more of a yellow tinge. Tallow refers to the rendered fat of an animal, most commonly beef or mutton fat. So yes, lard and beef tallow are healthier cooking fats than vegetable oils, including olive oil. The amount of finished rendered fat you’ll make will depend on how much animal fat you start with, the length of rendering time and the type of fat you choose. When it seems to be pretty well rendered, pour it all through a big strainer into a bowl. Now its been 4 hours and my house is REALLY starting to smell bad like well..FAT and STINKY OIL. First, run the pieces of fat through your meat grinder, if you’ve not already had the butcher do this for you. Step 1: Trim Your Fat. Where to buy beef fat to render into tallow. It’s time to bring back the age-old tradition of rendering fat in our kitchens! Growing up there was always a tub of beef fat in the kitchen for cooking and frying. 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. You start off by trimming and then chopping up your fat of choice. You can tell by all the little browned bits cooked till crispy. There was an error submitting your subscription. The fat is still in the freezer…need to get to that (very) soonish. 1. I help people eat the food they love, no matter their dietary requirements, allergies or intolerances. I found a nice local butcher shop, called them up and asked if they had any beef fat. Otherwise I have a jar that has not been refrigerated and has lasted a year. 2. I believe it just needs to look like the picture to be ready. 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