This stuff is culinary GOLD! If you have enough, you can also use it to deep fry, and you will have the best results you have ever had. Step 3. Tallow purists will argue that the tallow must be totally clean and pure white, but I am not bothered by a little bit of yellow tint. So, in … If you raise and butcher your own livestock or are an avid hunter, the only ingredient you need to render suet into tallow will be absolutely free. Sodium tallowate helps clean your skin and hair by helping water mix with dirt and oils so you more easily clean them. You will get the best idea on the progress after stirring because the fat cooks down from the bottom first. Fill the pot close to the rim of the pot. Place the suet in a large cook pot. The suet may be sold frozen. In fact, most soap bought commercially is made with tallow. To remove makeup – including grease paints used in camo face paint. It will also dry out your skin. Tallow has more of a waxy texture than either lard or commercially produced cooking and baking products created to replace it – like Crisco. But, using a pot like the one shown in the photo with small or medium chunks of suet does not require as much checking, stirring, or flipping of the beef animal fat pieces. In this post, you will learn the benefits of beef tallows, how to render tallow… Or you can engage in the process the old-fashioned way… in a cast iron cauldron over an open flame outdoors. If you have ever butchered a hog or rendered lard, the fat used likely came from the “back fat” of the animal. Thank you for such as useful post. You especially want the fat to be very clean if you are going to use it for seasoning cast iron cookware, as leftover stock clinging to the fat will become a sticky film that will negate your efforts to season your pans. Now it is usually either rendered animal fat, coconut oil, or butter. Weigh tallow, coconut oil, and olive oil, and put into a crockpot on high, or a pot on the stove on low heat. Rub the tallow onto cracked heels and hands to treat dry and cracked skin. I just really wanted to say these things because I think that animal fat is so important not only for health, but in cooking in general. This is about three pounds of suet or beef animal fat, in a 4-gallon cast iron pot. I like to play it very safe by freezing it. Don’t trash the brown scrapings you just removed (will last for 2 week in the refrigerator) instead add the scrapings to gravys, steaks, etc. 22 homemade recipes for tallow from the biggest global cooking community! Some folks claim this same process will help if bitten by a snack, but I cannot personally attest to having ever tried using tallow for such a medical emergency. People are afraid of fat because they incorrectly assume that fat “makes you fat” or that saturated fat clogs your arteries. Use this time to clean out the crock pot. During the rendering process, the animal’s connective tissue is warmed up only gently, so the fat is turned into a liquid temporarily, and melts out and away from the fibrous tissue. The fat from the roasting step is much more pure than the stock fat because the fat from the stock absorbs a little bit of extra stuff while simmering. The contents inside the Mason jars will closely resemble hard coconut oil. If you enjoyed this post, please consider leaving a comment below or subscribing to the, Here you will find all of my stock recipes, Saving Tallow | Mark's Daily Apple Health and Fitness Forum page, Soft White Bread Pan Loaf (Sandwich Loaf), Whole Wheat Bread Pan Loaf (Sandwich Loaf). The best ways to include CLA's into the diet are by consuming clean, high-quality foods such as "vaccine-free, antibiotic-free and tetanus-free" grass-fed/grass-finished beef. (The water will prevent the fat from burning before the pork fat starts to melt. Now dip them back into the tallow, holding them in the tallow for a few seconds. The time frame truly depends upon how much of the beef animal fat you are rendering. Do not rush the process by turning up the heat, scorching the suet will ruin it. Tallow I rendered five years ago has still not gone rancid. As a machinery lubricant or natural alternative to motor oil. Although tallow is recommended to only be stored for 12 to 18 months in an airtight container in a cool, dry, and dark place, many preppers actually rave that suet they have rendered into tallow has lasted for years. Once the fat is completely liquid and the cracklings have sunk to the bottom, cool the pot to blood heat. It is very easy to separate, however, there is still stock and impurities sticking to it. Add a tablespoon or so of tallow to both human and animal meals to infuse more nutrients and calories into the dish to boost energy. Beef tallow is a great oil for soaping and makes a nice hard bar with a rich lather. So, I prepared this article while making Beef Stock. Lift the lid occasionally and give the beef animal fat a stir and check on how it is melting down for 60 minutes. Vitamin D (though not as much as lard from hogs that were not commercially raised). The fat will rise to the top of the container, while the water will fall to the bottom. Strain other fat and transfer the liquid to the pot. Step 5. No matter what you are using, the process is more or less the same. Scrub with the lemon juice and salt and it will remove most if not all the unpleasant smell. Rub gently onto blisters to help them heal. Now that it is melted all the fat will float to the top and most liquid and impurities that were left will settle to the bottom. Add about 1 tablespoon of salt for every pound of fat. … For other uses, it is worth taking into account that lard tends to be much softer at room temperature than tallow. It should only feel tepid once it is all melted. Here you will find all of my stock recipes and you can check those out if you would like more detailed instructions. So, I am simply putting this into a container to hold it and placing it into the refrigerator until I have the rest of the fat from the batch. Tallow is an excellent source of niacin, vitamins B6, B12, K2, selenium, iron, phosphorus, potassium and riboflavin. Keep lifting the lid and stirring to conduct a review until you are left with nothing more than a pot full of stinky liquid, and the meat and gristle that can be turned into cracklins. Bear fat is most commonly referred to as “bear grease.”. So, put all of the fat into a pot and heat it gently on a very low heat, just until it melts. This, some speculate, may even help explain the growing obesity problems in the world. ): I love my cast iron because it is an all around solid pan. As a greasing agent for firearms or gun oil. Notice the yellow liquid in the bottom of the stainless steel pot – that is the tallow and cracklins that have already been rendered. Lard is the rendered fat from hogs. Tallow? The first part of this process involves actually garnering the beef animal fat. Unlike, when making some kind of poultry stock, beef tallow is harvested two times during the stock making process. There will be a noticeable smell during hours three and four, but nothing that will run you out of the kitchen. Tallow is semi-soft beef fat that’s great for high heat frying as it remains very stable under hot temperature and imparts a good flavor. Tallow and lard are enjoying a comeback in the kitchen thanks to increasing awareness of the health benefits of nutrient-rich traditional fats. Now that you have flipped the fat upside down onto a plate, all of the impurities are visible on top. Then when you turn it over onto a plate, it will easily slide out. Using cold fat, trim it well of any meat, gristle, etc., and cut it into small pieces. Check the ingredients for sodium tallowate, which is a fancy way of saying saponified tallow. When tallow has hardened into a solid state, its texture is very much akin to that of butter. It’s great for your skin. Invert the bowl over your kitchen sink (the water you added to the fat has separated and will splash all over the place.) What’s Tallow Before I get into the “how to”, let me first answer a question many of you are likely pondering at this moment. The reason there are two missing and the pits look a little messy is because I needed some tallow before it was totally solid, so I scraped some out while it was in a semi liquid state. Tallow and lard both have their uses in soap making and cooking. Share. The rendering process takes about an hour longer (in my personal experience) when using an enamel or stainless steel pot than it does when you use cast iron. Come morning, you will have jars full of snow white and solidified tallow that is ready to either use or store. Be careful when pouring the tallow into the jar because any drips will harden and create a candle wax like film on the glass. Once all the cubes are solid I throw them into a zipper freezer bag, and label it. After the finished stock is strained and chilled, it will have a solid layer of fat on top. The tallow will make the leather items far more moisture resistant. Contrary to the popular conception, tallow is good for health as tallow fat is similar to the fat/muscles in the heart. I honestly do not know the true shelf life, but some say it keeps for years. Okay, I am not going to go into any more detail on that subject right now, because this is a “how to” post, not a diet advice post. 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