butcher. Unlike, when making some kind of poultry stock, beef tallow is harvested two times during the stock making process. It can be done on the stove, in an Instant Pot, in your slow cooker, or even in the oven. 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. First, you need as many big, flat pans and casserole dishes as you can fit into your oven. Also, the leaf fat from around the internal organs and kidneys is the most desirable fat compared to trim fat. We're all familiar with 'suet cakes' that are popular for feeding wild birds. I most often just set it aside in a jar or mug to feed to the animals later (dogs and chickens). Rendering suet into tallow for bird treats, cooking fat, and soap making, isn't difficult. This prevents the fat from browning as we begin to heat it up. It was never called Tallow - this was just beef fat. The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. Here's the fastest way to render animal fat in the Instant Pot! Cut into small pieces (1 inch). Watch carefully and stir often to make sure it doesn't burn. You may need to pay extra for a jar of this pre-packaged speciality, but never fear, once you learn how to render lard, you can make it at home for a very convenient price. How to Render Beef Tallow. This is a great process if you are wondering how to make usable fat out of leftover beef or pork trimmings, or are breaking down a whole animal like a chicken and you want to get the fat off the skin. I used beef fat (suet) but the process is the same for any other animal fat. I have rendered tallow. For a sense of scale: the photos included were using a 2 qt crock-pot, and the fat came from an u… One of those is the use of wholesome fats such as tallow, which can be used in cooking, candle making, skincare and more. METHOD: About 1-1/4lb of fat back yields about 1-1/2 cups lard. pot to low. Cover fat in water. To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. I rescued more than five pounds of beef trimmings that were about to be thrown away by my local fancy-schmancy (all humanely raised, mostly grass-fed, etc.) Meanwhile, preheat the oven to 350°F. You can also render lard in the oven: Place it in a heavy pot (Dutch oven is perfect) and set the oven between 225-250 degrees F. I leave the lid off to prevent water/moisture from building up, which can lead to spoiling. Answer: Yes and no. How to Render Fat in a Slow Cooker: This Instructable will show how easy it is to render fat in a slow cooker. Place the fat in an oven proof pan with a lid and stir occasionally. Leave to set in fridge. Here's how to render tallow that's smooth, white, and perfect for making suet cakes and ornaments to feed wild birds! I … But I had no idea which pan I should pull out from the racks full of them, how long this process should take, or what to look for along the way. 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). The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. Just leave it for a few hours, and check on it every now and then. While we’re still searching for pork fat to render lard, our local Whole Foods has been more than happy to set beef fat aside for us as they trim their cuts down for sale. Traceable, Dry-Aged, Angus beef. In my article, I am using the pig fat but I could just have easily used beef fat. That ( very ) soonish flakey texture pot and set the crock a roast or a of!, you need as many big, flat pans and casserole dishes as you can turn pork fat into crock. 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