Just leave it for a few hours, and check on it every now and then. In my article, I am using the pig fat but I could just have easily used beef fat. 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. Here's how to render tallow that's smooth, white, and perfect for making suet cakes and ornaments to feed wild birds! When you choose to render the beef animal fat in this manner you must check the rendering progress, and stir far more often than you would by following the directions below that call for chunking the suet. My list of kitchen essentials looks a *little* different from the many of the suggestions found in the 1887 White House Cookbook – which includes a fish kettle, coal shovel and ash bucket – but there are some things time just can’t improve on. The rendering process. If I was to try and render the huge amounts of fat you have hinted at I would do it in water. What I did was buy steak and roast trimmings from a butcher. In fact, when we bought (and had butchered) a hog in the fall, I asked for the leaf fat so I could render lard. You'd need a suitably large pan obviously to fit the quantity needed. Place 1 cup of fat in roasting pan. The way I have highlighted in this article is quicker but less tasty. How to Render Fat in a Slow Cooker: This Instructable will show how easy it is to render fat in a slow cooker. 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. A day later I was ready to render-cook- the fat down. For a sense of scale: the photos included were using a 2 qt crock-pot, and the fat came from an u… To use the oven, set the temperature to 250 F, place the fat in an oven-proof pan, and let cook—stirring occasionally—until rendered. Next, toss all of the fat into a crock pot and set the crock. For stove top – Set the burner on low. The most important thing though, is knowing you have good quality fat from a good quality animal raised in organic ways. Here's the fastest way to render animal fat... in the Instant Pot! By leaving the lid off, any developing water/moisture will evaporate. Keep it cold for easier cutting. 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. 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. We'd like to be your ranchers. Place the fat in an oven proof pan with a lid and stir occasionally. I rescued more than five pounds of beef trimmings that were about to be thrown away by my local fancy-schmancy (all humanely raised, mostly grass-fed, etc.) The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. First, you need as many big, flat pans and casserole dishes as you can fit into your oven. It's super high in Vitamin D! It can be done on the stove, in an Instant Pot, in your slow cooker, or even in the oven. I used beef fat (suet) but the process is the same for any other animal fat. butcher. Render until all is melted and all moisture is cooked off and evaporated. It can be taken to 180 degrees F without any risk of damage. Unlike, when making some kind of poultry stock, beef tallow is harvested two times during the stock making process. That will give you the highest nutrient content in the finished tallow. METHOD: About 1-1/4lb of fat back yields about 1-1/2 cups lard. We have a local butcher/farmer that raises all their animals. 1. cut fat into small approx 1/4″ pieces–kitchen scissors made it easy 2. put into deep oven-proof pot — I used a metal stew pot/dutch oven 3. It was never called Tallow - this was just beef fat. 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.. Clear fat will start to render out of the fatty tissues. 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. So, I prepared this article while making Beef Stock. How to Render Beef Tallow. Despite all their different names – the process is the same no matter what fat you use. I most often just set it aside in a jar or mug to feed to the animals later (dogs and chickens). I have rendered tallow. Step 1. 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. Place the fat in a saucepan with a lid and monitor the fat, stirring occasionally so the cracklings don’t burn. During roasting a lot of fat is rendered from the marrow. Lard is a perfect fat in so many ways. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. (not a pot roast). Where to buy beef fat to render into tallow. Leave to set in fridge. Won’t eliminate it entirely, but will reduce it significantly. I'll never render our pastured animal fats another way! This is often made with beef fat as well, and the process is the same. I haven't rendered beef tallow, but I do save the fat from pork. When making beef stock, you first roast the bones. Let cool slightly. How To Render Beef Fat - Beef TallowGrowing up there was always a tub of beef fat in the kitchen for cooking and frying. One of those is the use of wholesome fats such as tallow, which can be used in cooking, candle making, skincare and more. Fill pan with fat. I know of one ‘trick’ that can be used on beef fats to reduce the odor. Remove from the heat when the fat and solids have separated. I'll admit it. We're all familiar with 'suet cakes' that are popular for feeding wild birds. Answer: Yes and no. To render beef tallow, you need to get your hands on some raw beef fat. You may need to pay extra for a jar of this pre-packaged speciality, but never fear, once you learn how to render lard, you can make it at home for a very convenient price. Rendering suet into tallow for bird treats, cooking fat, and soap making, isn't difficult. Put a small amount of water at the bottom of the pot you are using to render the fat. 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. Just enough to barely cover the bottom. Ideally, for dripping, you want it from a roast or a joint of meat which has been in the oven. Basya555/gettyimages Step 2: Bake. In all cases, you know it is ready when there are dry cracklings floating in a clear fat … I like to do it in a roaster oven outside, since I always make soap outside. Beef fat melts at 90 to 122 degrees, depending on the animal’s prior diet, age, etc. There are two ways to render fat … As the fat begins to render… It's time to bring back the ages-old tradition of rendering fat in our kitchens! To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. The fat is still in the freezer…need to get to that (very) soonish. 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