Turn the burner on medium-low heat. . For instance, if you want to make soap, different fats have different saponification values. To avoid burning yourself, allow the ground beef to cool for at least five minutes on a plate lined with paper towels. We fought over this meal and tried to get the last piece if possible. I just knocked out a batch last night. Yay! Weigh the amount of fat rendered. Can your get beef tallow from rendering any kind of suet? Crunchy ground beef can be remedied with bread crumbs and I’ll walk you through the steps below. Have I ruined it?’ Is it safe to use it if it reached a temperature high enough to make it smoke? Use a fat separator to separate off the fat; Allow the fat to dry (or dry it by gently bringing to >100°C/212°F, beware splattering). I did 1/2 in the crockpot and 1/2 in a stockpot. I’m wondering if it would be different if it were a doe? My question is this: Do you see any issue with pouring the rendered fat into ice cube trays to freeze then pop out later and store in plastic bags in the freezer? Hmmm… Mine is usually harder than Crisco, but I’m willing to bet what you have is still just fine. Just do the best you can, and the rendering process will cook out the rest. I’m wondering if I should also save the ‘cracklings’ (if they are called that) from this beef tallow. Fast forward a few years and I am trying to figure out how to do this. Dogs also really like the “leftover bits” – my dog thinks they are the best thing he’s ever eaten! parchment paper? I really enjoy reading your posts & learn so much. Yes! Then, I just let it sit for a few hours — not enough to harden but it cools somewhat and the smaller bits settle out. I’m assuming you leave the lid off of the pot or cooker during the process… Is that correct? Now that we just had a cow butchered I am rendering lots of suet for future candlemaking. Hmmm…. Would you mind sharing this post on Wildcrafting Wednesday? My Mom used to renderfat and she would use the cracklings in tea biscuits …so yummy!!! Remove the cooked ground beef from a skillet using a slotted spoon. Your words don’t make much sense, but I think you’re trying to ask if people are still healthy after eating animal fats for several years. Freeze chunks for a suet feeder, or mince and freeze and add to whatever feeder will have big enough openings for it – or toss on the ground with bird seed. I had read on another site that stearic acid solidifies the tallow. Usually on the sides of the box is advertisement for the brand name of the peaches. I like simple, also I have freezer space. I was curious what you use to wrap and store these Tallow bars with? If that does not work I will simply pour off as much fat as possible and discard the rest. I can’t imagine pork fat would be any less healthy for chickens than beef fat. That is, before they got “healthy” and switched to hydrogenated vegetable oils….). If so, is the process the same or different? I’m so happy to see that this post is still active with comments. I suppose the long cook time is to evaporate all that water. I’m so excited to see how it turns out! Great post though, I’m ready to do this again with lessons learnt (good job I only made a small batch!) Also, it smells like an old grease pan. I recently tried using Crisco but the result was way too soft. I buy bulk meat and cut it up and trim it myself, vac pac the small amounts of fat I trim off and freeze until I have enough to render. I elected to do this outside and glad I did. We’re so glad you had success using this method! The lower the better! I refrigerated mine overnight and it was about the consistency of cold butter when I started working with it. The taste was wonderful and it worked well in pastry as well as for frying. Or if it varies year to year based on abundance of food sources for them? I did it in 3 batches last night and today have a pot full of pure tallow! Do you know why this happened? Thank you so much for taking the time to share this. I do definitely prefer venison to beef for flavor any day! Ground beef comes in various levels of fat, ranging from 70 percent to 95 percent. We are taking 3 heifers to the butcher Monday morning. Thankfully the smell seems to be reserved for the rendering process itself. If you take the care to immediately jar, refrigerate or freeze I think you would have a quality product for a long time, provided you are patient with cleaning the renderings off the tallow (pour it through the cheesecloth, not a colander or metal strainer). I love it. I’ll be rendering some homemade dry aged tallow tonight. Threw the chunks into a pot with a quarter inch of water and heated on the stove. Glad it worked and you figured out the grey layer! Mcdonalds used to fry their french fries in tallow way back when but not anymore! I would guess yes, since they’re the optimum fats for our brain development. I’m sure my readers would love it. It has worked wonders. http://thecheerfulagrarian.blogspot.com/2012/02/small-batch-soap-making.html, http://www.grasslandbeef.com/Detail.bok?no=878, How To Make Homemade Refried Beans :: Money Saving Mom®, Why Choose Beef Tallow? It should still be OK I would think. Probably very simmilar to canning meat. Tallow is simply beef fat that has been rendered (cooked down) to remove impurities. He said there wasn’t any of the tallow fat wrapped around the kidneys. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. I rendered fat yesterday and it has set with a whiter layer on the top of a creamer looking layer. then I went to the Korean store that has the pasture raised beef I have been buying. Hi — this post confirmed what I have concluded after almost 40 years of cooking — beef fat is useful and should be recycled. When I popped the tallow out of the bowl as some other posters have suggested, there was still liquid attached to the bottom. About how much suet comes from one cow? Since I used the leaf fat from around the kidneys, I had far less trimming to do than if I had chosen fat from elsewhere on the animal. Not sure I dare make anything else with this in case I ruin the food I put into it. | themsgoodeatin, Rendering our suet into tallow | Roberts' Farm Blog, Cool Homesteading DIY Projects For Preppers | Survival Life - Survival Life | Preppers | Survival Gear | Blog, Surviving Obamanation » 16 Cool Homesteading DIY Projects For Preppers, 16 Cool Homesteading DIY Projects For Preppers | Pioneer Settler | Homesteading | Self Reliance | Recipes, 1742: Living History at Fort Frederica - Sharing Horizons, Traditional Mincemeat for Christmas | MARBLING & MARROW, The Year of Crafting Dangerously – The Dove and Compass, Social Problems Process & The McDonald’s Example – Social Problems, Fads-your-diets! Thank you! That’s amazing. Enjoy! These are unable to overdose coming from fats, you can easily overdose on A, E, K, etc by taking suppliments. Hi Chuck- what kind of beef fat did you start with? He’s going to pay more attention for a while so we can figure it out. To avoid burning yourself, allow the ground beef to cool for at least five minutes on a … I’m so much healthier than I used to be and lost weight without even trying ~ well I don’t eat very many grains or sugar any more either so that might have had something to do with it as well. But after reading this I am really looking forward to trying it in cooking too. Last time we butchered, we just saved the leaf fat (the fat around the kidneys). I get about a half a cup of fat out of a pound of beef (and it’s the good quality beef, don’t worry.) It could be the type of fat that you were using. . Bob Bobnrebecca@gmail.com. Thank you so much, Yes– I believe it would. I remembered your post and scored all the leaf fat from them. Am going to finally get a chance to try my hand at rendering. Store sealed jars in cool, dry, dark space. I heard people using it interchangeably and they aren’t. I was really hoping to re-use mine, but it’s kind of gross after straining out tallow chunks. 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