Also, the leaf fat from around the internal organs and kidneys is the most desirable fat compared to trim fat. Rendering can be carried out on an industrial, farm, or kitchen scale. After 24 hours (or so,) fat will be pulled away from meat and cracklin’s, and liquified. Leave pot in oven for 24 hrs at 220°. When you look for beef fat to render, you’ll want to look for fat from 100% grass fed, grass finished cattle. Strain the skin and any bits in the pan through a cloth and sieve into a clean bowl. It is inevitable that some fat sections will be marbled with meat and that is OK. Any meat that goes with the fat to render will turn into "cracklins" (similar to pork rinds/chicharron). Place pot uncovered in oven. Beef fat — Yorkshire pudding. Bacon fat — pretty darn near anything, but especially in cornbread. Stir it around every 20 minutes or so. Simmer the fat on low for a few hours, until the fat starts to shrivel. Wipe out the pan, return the fat, and bring to a medium boil for a few minutes to cook off any remaining water. Where to buy beef fat to render into tallow. Eventually your tallow will begin to darken. First and foremost, roasted potatoes. Step 1: Trim Your Fat. Close oven door. https://joybileefarm.com/easy-guide-to-render-fat-into-tallow I rendered the fat, which basically involves heating it to melting point and then filtering it through sieves that get finer and finer and then adding water (don't boil the fat or adding water will make it explode) and leaving the fat to set - on top of the water. When this happens, remove the pan from the oven and strain the fat. Join the discussion today. If you are seeking an excellent rendering fat from muscle meat try our lamb fat. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow. Put all the fat pieces into a stockpot, and add enough water to reach the top of the fat. You want to try and cut only sections of fat from the meat. Strain pot contents through colander into large pot. Read the Cooking with lamb fat discussion from the Chowhound Home Cooking food community. One the the many benefits of making your own meat stocks is all the wonderful Fat from grass fed lambs raised on pasture tastes clean and pure when rendered with none of the gamely aftertaste often associated with lamb fat. Super easy tallow rendering (Lamb fat used in this tutorial) Chunk fat up into large pot. The carcass can then be reserved for making stock. Stir again after 45 minutes, and once every hour thereafter. Place your roasting pan, uncovered, in an oven set at 250⁰ F. After 30 minutes in the oven, stir. This is a softer fat than the … That will give you the highest nutrient content in the finished tallow. 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