Meanwhile, preheat the oven to 350°F. I most often just set it aside in a jar or mug to feed to the animals later (dogs and chickens). 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. In fact, when we bought (and had butchered) a hog in the fall, I asked for the leaf fat so I could render lard. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. Here's the fastest way to render animal fat in the Instant Pot! Just enough to barely cover the bottom. Watch carefully and stir often to make sure it doesn't burn. It was never called Tallow - this was just beef fat. We have a local butcher/farmer that raises all their animals. Let cool slightly. During roasting a lot of fat is rendered from the marrow. I rendered over 20 pounds of grass-fed beef fat into 13 quarts of tallow in an hour with THIS METHOD! There are two ways to render fat … Despite all their different names – the process is the same no matter what fat you use. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. That will give you the highest nutrient content in the finished tallow. How to Render Beef Tallow. To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. After following a few simple steps and waiting a number of hours, you will soon have a healthy, old-fashioned fat you made yourself with one single ingredient. Therefor the fat that I am producing today is known as beef tallow. Place the fat in a saucepan with a lid and monitor the fat, stirring occasionally so the cracklings don’t burn. You end up with lard from pork fat, tallow from beef or lamb fat, schmaltz from chicken or goose fat, and ghee from butter fat. Within a day they had 10 lbs of beef fat for us, which I rendered into tallow the other day. I knew the gist of rendering: You cook down the bacon until its gummy white fat melts into grease. Rendering suet into tallow for bird treats, cooking fat, and soap making, isn't difficult. I know of one ‘trick’ that can be used on beef fats to reduce the odor. Leaf fat is the exceptional fat that surrounds the pig’s kidneys, and the properties and flavor is unlike any other type of fat – goose, duck or tallow (beef fat). I haven't rendered beef tallow, but I do save the fat from pork. It can be taken to 180 degrees F without any risk of damage. Clear fat will start to render out of the fatty tissues. 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. The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. 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. You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. 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. Remove from the heat when the fat and solids have separated. 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. Preheat oven to 225 degrees F. Wash and chill fat. It's time to bring back the ages-old tradition of rendering fat in our kitchens! First time I came across the instruction `` render the huge amounts of fat back yields about cups. 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