Today's project ~ rendering tallow

[CreakyDigger]

Picked up this winter's side of beef on Saturday and we asked for five pound bags of suet/kidney fat for use in making tallow. It is very expensive to buy rendered tallow in stores, when you can find it.

We use it after every use of cast iron to keep the pans/pots seasoned, as a base for pan-seared steaks, as a substitute for Crisco in some baked goods.

 

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[Fat]

... it makes the best pie crust, Believe me, I’ve tried them all...

 

[traveller777]

Picked up this winter's side of beef on Saturday and we asked for five pound bags of suet/kidney fat for use in making tallow. It is very expensive to buy rendered tallow in stores, when you can find it.

We use it after every use of cast iron to keep the pans/pots seasoned, as a base for pan-seared steaks, as a substitute for Crisco in some baked goods.

View attachment 2004391

Ok, it is now pemmican time.

 

[CreakyDigger]

Ok, it is now pemmican time.

I know what it is, but have never made it.

 

[traveller777]

I know what it is, but have never made it.

Not hard. I do not have my recipes with me for I am travelling, but really simple. Do a search and you will find several simple recipes. Native Americans made good use of it. If you cannot find a recipe yell back at me. I will be home in a few days.

 

[CreakyDigger]

Not hard. I do not have my recipes with me for I am travelling, but really simple. Do a search and you will find several simple recipes. Native Americans made good use of it. If you cannot find a recipe yell back at me. I will be home in a few days.

Thanks, will do. Back in the 70's I used to be a Rev War reenactor, and ran across pemmican as an Indian and frontier food in various books.

 

[stoneshirt]

... it makes the best pie crust, Believe me, I’ve tried them all...

Render this.

 

[releventchair]

I know what it is, but have never made it.

I have not either. Eventually......

Given the choice , go with grass fed tallow.

Make your jerky (lean meat only ,no fat) overly dry. Pound it to powder traditionally or update the process by using food processor.
A third fat will be a start. Really just holding it together.

Fat varies. A buttery is best. Bone marrow might be better if a healthy animal is involved.

 

[releventchair]

Render this.

Lard is not tallow. Nor used in pemmican.
Ain't you got a spider to go eat?

 

[Fat]

..pork chops and cherry pie sounds good to me...

 

[CreakyDigger]

..pork chops and cherry pie sounds good to me...

Ha yeah I've threatened to make pemmican and The Wife says I can enjoy it some night when she's not home.

 

[CreakyDigger]

I have not either. Eventually......

Given the choice , go with grass fed tallow.

Make your jerky (lean meat only ,no fat) overly dry. Pound it to powder traditionally or update the process by using food processor.
A third fat will be a start. Really just holding it together.

Fat varies. A buttery is best. Bone marrow might be better if a healthy animal is involved.

The tallow is made, I have some leftover porterhouse steaks from last year, and could dry them slow process in the oven. Think I'll get some dried cranberries one of these days and have a go at it. I have mortar & pestle but it's rather small - kitchen sized - but could use it.

 

[releventchair]

The tallow is made, I have some leftover porterhouse steaks from last year, and could dry them slow process in the oven. Think I'll get some dried cranberries one of these days and have a go at it. I have mortar & pestle but it's rather small - kitchen sized - but could use it.

i'd be all happy just to have rendered beef fat for frying in!

 

[CreakyDigger]

i'd be all happy just to have rendered beef fat for frying in!

Really very simple. Get a butcher to save you clean fat - kidney & innards areas - heat slowly on the stove. I had about 6 pounds of fat and it was on the stove all day. Cracklings and refuse rises to the top, skim that off and strain through cheesecloth. It should dry to a creamy white color. Good to go.

You can feed the cracklings to your dog but it will fart in most unpleasant ways.

Or, private message me your address and I'll send you a small jar.

 

[releventchair]

Really very simple. Get a butcher to save you clean fat - kidney & innards areas - heat slowly on the stove. I had about 6 pounds of fat and it was on the stove all day. Cracklings and refuse rises to the top, skim that off and strain through cheesecloth. It should dry to a creamy white color. Good to go.

You can feed the cracklings to your dog but it will fart in most unpleasant ways.

Or, private message me your address and I'll send you a small jar.

I'll get inquiring of butchers.
And the market I shop at often. A gal there offered some ideas of what could be done for some pork I'd inquired of. I neglected to ask about beef. The stuff displayed now and then for suet looked nasty. I agree on kidney and inside back area.

Ground venison straight with no added fat this year. Made some summer sausage with it too. Too dry for my palate.
Shortly pre season would be a good time for rendering.

And the bulldog's farts having been tamed a bit from green to occasional ,no cracklins for him!
Maybe the other dogs could have a taste..

 

[traveller777]

Ha yeah I've threatened to make pemmican and The Wife says I can enjoy it some night when she's not home.

The question is, did you consider making every night after she said that or never making it?

 

[CreakyDigger]

The question is, did you consider making every night after she said that or never making it?

Oh, I'll make it, not a problem. She might even try it, she's such a kidder.