#render tallow

[themethereoncewas]

Vrijdag 21 juni 2024... van het zelfgesmolten rundsvet mijn eerste shampoo-zeep gemaakt

[urban-homesteading]

Rendering beef fat into tallow

Ten years ago, I came across a comment on a soap making forum where a woman explained how she gets her tallow pure enough to make into her soaps and it has worked really really well when I've made large batches of tallow. Since the internet is an ever-shifting labyrinth of lost advice, I thought I would help preserve her advice here as well.

By lionprincess00 from soapmakingforum.com:

"I take it and cut off all meat bits I can. Then I cut it into small inch sized pieces or so. Someone here mentioned baking soda to help the render smell, and another mentioned salt for helping get impurities out.

I put it into a pot of water that's filled halfway up the fat. I pour a good half cup or so of salt into it. I mix oh about 3 tablespoons of baking soda into water and pour it on as well. It creates a reaction and releases carbon dioxide, so beware as it heats of spilling over. I did an experiment not using baking soda in the render, and by the third it still smelled extremely meaty. Whatever the reason, it helps a ton reduce the overall finished product's odor. BEWARE OF EVAPORATION, and fill with fresh water as needed.

I heat it on medium low for a good half hour, and then lower the temperature to full low. I simmer for, oh, 4 hours or more, until the fat looks like a gelatinous gooey sinus infection lol. I strain it through a sieve into a glass Pyrex baking dish, used cheesecloth in the sieve once but can't find it anywhere after I ran out, so sieve it is.

I refrigerate it for at least 4 hours or so. It needs to cool completely through. Overnight is best.

Look at the liquid now. Below the fat in the dish after its cooled, the water is a deep muddy brown and STINKS like what I would think a dead body smells like. I almost gag at this point when I go and dump it in the field for the coyotes to sniff out haha. Once I didn't do this, and I'm assuming I used cleaner pieces of fat and cut most trimming off compared to other times, so you may or may not get this.

It looks like it's pretty clean fat now, but there's more cleaning that can occur, and I want it very very clean to prevent smell, dos development, and just the yuck factor of bits being left behind. That water was so nasty, and if it was that bad there's more cleaning throughout the fat that needs to happen.

Scrape any funk off the base of the fat disc and discard.

Pop out the solid fat disc and place in the pot. Fill with water to cover an inch below the fat, or so. This isn't an exact science, so close is fine.. Add about a quarter cup of salt and another few tbs of baking soda. Heat on low, and melt it. I keep it here for a couple hours or so. I strain it out into the cleaned out Pyrex. Cool for at least 4 hours. It just needs adequate time to harden completely through. If you pop it out too quickly, the bottom of the disc will still be water logged. The water beneath the fat disc this second render is a murky slightly tinted white. Very murky. Scrape the base of yucks again.

I do it again. This time I use about between 1/8 and 1/4 cup of salt. Honestly I dump and eyeball it, but for instructions sake, start with these and make it your own. The water after cooling is a cloudy white, but getting cleaner looking. Scrape discolored base. I do it the fourth time. The water is almost clear after this render and cooling. This is how I know most of the impurities are gone. I DON'T use salt this final render nor baking soda. The salt may be what clouds the left over water in the above rendering, but I know it still needs the extra rendering based on the smell too. The smell is nonexistent practically by the fourth render and cooling. The water left beneath the disc doesn't smell either by the fourth time. Is four necessary, probably not. I just want a clean clean product if I'm going to do it myself and not purchase it. Now is it necessary on bigger batches, yes and so is a fifth. If you're doing a lot at once, it may need 5 renders. If you split your 5 lbs into 2.5 renders each, 4 is good. If you do all at once, use a big enough pot for the bubbles of salt and baking soda reacting, and plan on 5 renders, and potentially 6 depending on how little the odor remains.

So, my final render is clear water and smell free even after a remelt of my tallow I rendered. So I do this method."

[kindleaf]

i know that... you've been getting to hang out with like, these really cool... scoutmasters and stuff and going out on these... cool adventures and you're like a cool guy now, but... just remember that, i always thought you were cool.

[thereissomethingunderthestairs]

Walked about 2 miles to the farmers market near my house because i heard through the grape vine(facebook) that the food truck they had this week was this cuban food truck that makes real good chicken and beef empanadas . of which i got two and then i bought a 32oz lemonade that had pop rocks and nerds and stuff in it

[movingtothefarm]

Pemmican Comments

You can use meat grinder instead of blender to grind dried meat, nuts, fruit, salt, etc... The sticky berries get ground into the dried meat eliminating that issue. Add a little solid tallow in also to keep the blade and other moving parts lubricated.

If you make it with onion or garlic powder it makes a great soup/stew starter that you can add foraged ingredients to. Use hardtack to thicken the stew.

My family in the northwest are salmon fishermen. They make a version of it with salmon and berries mixed in. I’ve some in a soup and just plain. It was honestly great plain like a powdered jerky. They warned me not to eat too much because it was like it was a concentration and highly nutritious. It gave me lots of energy and it was hard not to eat too much when it tasted so good. I love it!

Roald Amundsen used pemmican on all his expeditions, he was first to reach the geographical South Pole in December 1911 and he sailed the Northwest Passage for the first time in 1903. He used half and half of fat and meat, he added oatmeal and peas. And for the dogs he made dog pemmican with fishmeal and more fat. His description: "Pemmican tastes excellent, takes up little space and can be eaten raw, fried or boiled." Especially as provisions on a sledge expedition, it is invaluable".

The key to longevity is getting all the water you can out of the tallow, meat and fruit. I generally add just 10% by weight dried fruit to the meat and then about 1/2 to 1 teaspoon of salt per pound of the dry mixture, then equal parts by weight dried mixture and rendered tallow. For my last batch I smoked the meat for an hour before I dried it and ground it up and the flavor was absolutely amazing! It's definitely the best trail food ever.

Last time i rendered tallow i saved the crunchies for my dog, she loved that mixed with her kibble!

From the comments though I think there is a misconception about what tallow is. You can just heat any animal fat and filter it but heat it again and get all of the moisture (bubbles) out. Then if you put it in jars and keep moisture away it will last for a very long time.

Moisture is what makes fats go rancid. That is why adding nuts reduces the storage life too. But actual tallow is made from the fat around the kidneys. Even at room temperature or above it is solid rather than liquid. It has more the consistency of wax, basically. But that's why it is good for this. And candles. It isn't affected by water and keeps all of the dry ingredients away from the moisture, which is what makes things go bad. Other fats are fine for short term events like hiking or camping but for true long term shelf stable Pemmican kidney fat tallow is what you want.

The Fat of the Land by Vilhjalmur Stefansson compiles many primary sources from times and places where pemmican was produced in large quantities and served as a staple for months or years.

[thestudentfarmer]

Nov 14 2024

I finally found a store with beef fat! :D

Where i live we don't exactly have butchers, and a butcher tends to be more like a corner quick grocer with a counter of preseasoned raw for grill meats (no plain cuts or fat, organs etc)

I've been looking so i can use the fat for cooking and soapmaking.

I got 6.8 lbs of raw beef fat this time.

Since it's big chunks and renders better in smaller peices I ut the fat up into squares like so,

Now you can render on the stove top, rendering just takes ages.

I prefer and suggest a crock pot, set it on low and let it just do it's thing overnight at least. The next morning you can start siphoning the tallow from the crock.

I ended up with 3 and about a half a pint.

Not enough for soaping, but next time i know to ask for more if they'll save it.

Now, this tallow could be rendered again to get it very creamy white (none of those lil brown spots) but since I'll be using this up quick for food cooking I'm just gonna leave it as is.

Re render is as easy as cleaning the leftover "fat-meat" bits out of the crock or pot and pouring in to rerender up to a day. Repour while fine filtering. Cool and go from there.

Now how can I use this, One might ask. Particularly if your not familiar with using fat instead of say spray on, Olive oil, etc.

Honestly using tallow is rather just as easy as using other fats, easier once you learn how to use it It has a high smoke/burn point as well.

We use it for frying eggs, chicken, potatoes and more,

I use it in place of butter, crisco ( Soybean Oil, Fully Hydrogenated Palm Oil, Palm Oil, and a few more) and vegetable oil (which did you know is soybean oil and corn oil mix?).

For making bread, cakes, cookies and more at home. (Including soap if i have enough)

🐄 🌱Happy Homesteading and Cooking! 🌱 🐄

[dr-aardvdraard]

I Love My Wife

So, like, my wife has this odd skin condition where her skin turns all scaly and rough so I end up having to come up with a lot of potions and unguents to treat its manifestations and learning a lot about skin and physical chemistry. Ive lesrned thst she resoinds incredibly well to fat, its a comooete game changer.

So today I'm sharing part 1 of my miraculous lotion recipe.

Ingredient 1. Fat.

You gotta find high quality fats. There's a lot of woo woo "science" going along with this science. But what you don't want is the poisons and hormones the cow has been bathing its tissues in ti be harmful to your body and so you want high quality fat from high quality cows. To that end you need fat from around the liver and internal organs from grass fed cows.

#woowoosciencealert #1

Grass fed cows have higher quality meat and higher quality fat and they're not inundated with cortisol most of their lives. It's not a splurge, Doctor's Orders.

You have to render the fat out. I use a wet render method found below.

Wet rendering is preferable to dry rendering because dry rendering tends to flavor the oil and leave it smelling extra beefy. My wife isn't a slab of meat (I treat her like a piece of meat sometimes).

A wet render boils the fat in water until it separates from the associated tissue a dry render (which I will use for cooking fats) just heats that mass of flesh up in a pan. I also throw some salt and baking powder into my wet render to help deodorize.

Wet render with the Insta Pot is easy. I alternate between slow cook and soup modes. At some point I whisk the tissue in the pot to break it up unto the smallest constituent pieces. After 4 or so hours I strain the resulting liquid into a suitable container.

I then throw it into the freezer in order to solidify the fat for ease of separation.

Once frozen I will take the fat off, rinse the bottom off and store it in preparation for the next phase.

Stay tuned for the next phase.

[pineyw00dsshesquatch]

I don't get it either, obligatory I am an omnivore, but I'll sometimes be a "fake vegetarian" cuz I love vegetarian options and am picky about meat. I also just love eggs. I'm a big time believer that everyone deserves delicious food, no matter their dietary restrictions, convictions and choices. ESPECIALLY comfort foods.

(i hijack this post for my vegan tamales Texas pasty lady imposter syndrome)

I really love the challenge of making vegan/vegetarian options. My favorite is tamales cuz I think they lend themselves well to meat free/plant based if you know what you're doing. They're also inherently gluten free. People can get weird about vegan tamales, but my cousins and my friend's vegan gf mama love em.

I kinda stall out on fillings tho cuz I feel like I'm missing obvious choices. I don't really like using meat substitute/plant based cheese products cuz they're kinda expensive and hard to find where I live. I would rather go extra steps to make a mushroom chorizo or something like that. But IIII am not vegan and know nothing of the desire for substitutions for dearly missed foods like cheese.

Vegan/Vegetarian tamales I do make are chile sweet potato, bean, and cream cheese jalapeno. The possibilities with tamale fillings are endless, but I keep being timid. Nopalito/cactus is an option that I've never cooked with cuz I'm chicken. Rajas/pepper strips are a common tamale filling also that's meatless. I've heard of people putting carrots in them, too. My internet research has suuuucked on this topic.

If I was in the city, it'd prolly be easier to find ideas from what people are making, emphasis on latiné vegans, but alas. I have a rival/coworker who spent time in vegan kitchens in Austin, but he's one of those people who make it weird that tamales gotta have meat. Even tho neither of us have any literal skin in the authenticity game (we pasty) we just Texan. I'm extra inauthentic, NOT vegan AND pasty. Idk what it's like for actual vegans coming up in Hispanic/Latiné families, but I wanna know what they think makes good vegan tamales.

There's also SO MANY WAYS people make tamales. I'm self conscious about having zero skin in the game, so I always tell people "this is just how IIIII learned" omitting other Central and South American countries, just Mexico is HUGE with tons of regional differences and THEN those all trickle thru the US and what's available and convenient from place to place family to family etc

There's absolutely gotta be big money vegan tamales in California, but my mom in law who taught me the craft calls it "Baja food" so I wanna stick to what's local, but I'm getting desperate at this point as tamale season gets closer.

Part of the reason I try to make good vegetarian food even though I’m not vegetarian is because of the one week my dad was convinced he was gonna go vegan.

You know what he made for dinner that whole week? Steamed vegetables, rice, and canned beans. All unseasoned. Technically a nutritionally complete meal. It tasted awful.

How could a man usually so good at cooking forget literally all of that when faced with the possibility of making vegan food?

I thought there had to be a better way. And it turns out there is. Vegetarian food doesn’t taste bad. Cartoons that depict vegetarians eating a singular leaf for a meal have ruined us. A lot of stuff that meat eaters eat in everyday life is technically vegetarian or easily made vegetarian. Why when faced with one restriction do so many people forget every single egg sandwich or apple pie they’ve ever eaten?

[theenglishnook]

Tallow, rendered animal fat, powered candles, preserved tools, and softened skin. A timeless symbol of utility and zero-waste living, it endures from medieval homes to modern sustainable practices.

[cynoceph]

as a creature with anthropomorphic behaviors, there’s something comfortingly gnollish about spending time rendering tallow for later use in cooking.

[themethereoncewas]

Zondag 12 mei 2024... rundsvlees verwerken, rundsvet "maken", voorzaaien en kruiden drogen.

[angryisokay]

First food cooked in dutch oven was fried chicken tenders.

It's been forever since I've done fried chicken.

[literaryvein-reblogs]

A List of "Beautiful" Words: White

for your next poem/story

Achromatic - possessing no hue; being or involving black, gray, or white

Alabaster - a compact fine-textured usually white and translucent gypsum often carved into vases and ornaments

Albescent - white or tending toward white

Albinic - exhibiting deficient pigmentation

Argent - archaic: whiteness; the heraldic color silver or white

Besnow - to whiten

Calcimine - a white or tinted wash of glue, whiting or zinc white, and water that is used especially on plastered surfaces

Canescent - growing white

Cretaceous - from Latin cretaceus, "resembling chalk"

Etiolate - to make pale

Ghastly - to look ill, especially with a pale face

Lactescent - becoming or appearing milky

Marmoreal - made of or looking similar to marble

Niveous - resembling snow (as in whiteness)

Tallow - the white nearly tasteless solid rendered fat of cattle and sheep used chiefly in soap, candles, and lubricants

More: Lists of Beautiful Words ⚜ Word Lists ⚜ Black

[theonion]

What To Know About Beef Tallow

Beef tallow, also known as rendered beef fat, is trending among beauty and health influencers. Here is everything you need to know about the by-product.

[theovermanln]

All the Vintner art and lore dump at the end 💯💯🐎

LORE TIME

Ive already talked about him but theres more details and stuff this time

The vintner is an oc of mine that exists in a village type world im building where he mans the massive upscale restaurant that is the center of attention. In the restauraunt there are few parts that would be considered his domain. Theres a bar area where he works as a bartender, serving alcohol and stuff. Theres an outisde seating area filled with grape vines and olive trees, and theres a wine cellar where he makes all of his goods. The wine cellar is his main place of operation. The restaurant isnt open for very long, its open to the public for only a few hours each day. Most of his day is spent in his cellar working. Pressing grapes into juice, fermenting the juice into wine, infusing the wines with different herbs and flowers and stuff leading to him having a vast array of flavored wines to choose from. Jasmine or rose infused wine, citrusy wines, things of that nature. In the cellar theres kegs all filled, theres fridges full of filled bottles, theres other corners with a dish washing station and hundreds of different sized and colored bottles. He reuses all of his bottles and washes them all individually and stuff. He also has machinery to press other things, namely olives. He presses olives into olive oil and also infuses those with different herbs and spices. He mixes some oils with eggs to make mayo and again other spices to make fancy aolis and spices and stuff. The last thing he does downstairs is render fat into tallow and you guess it infuses it to make different flavors. The tallow and oil are used strictly in the kitchen to make all their fancy exotic dishes. The patio area is full of greenery, grape vines line the fences and patio roof. Theres also olive trees everywhere and some berry bushes in the corners. These double as decoration and as a way for the vintner to grow his own stock. He grows his own grapes and olives he presses and the berries are infused into wines and used for dishes inside the restaurant. During open hours he acts as a waiter, mainly serving dishes to the patio patrons but occasionally helping out on the inside. All of his stock also comes from different characters. The meats in the kitchen and animal products come from the lumberjack in the forest, the grape vines and olive trees are taken care of by himself and his pookie the herbalist, the herbs and spices are also provided by the herbalist from her garden. The flowers come from the florist which neighbors the forest and lumberjacks area, and the soaps that he uses to clean the bottles comes from a soap maker who neighbors the florist. All of the characters trade with eachother and provide for eachother. In the restauraunt there is also two more characters, a different waiter character and a cook. They sell exotic and fancy dishes made from weird animals exclusive to the forest. The lumberjack hunts these animals and either taxidermies them or ships them to the restauraunt to be cooked. And of course one of these delicacies is human child meat. The children are taxidermied for decoration or turned into food. The vintner has a lot of connections with otber characters and thats part of why i love this world so much, im happy with all the interpersonal connections and going ons of this village. Thats all the vintners lore and some of the other characters introduced, if yall wanna know about any other character in particular i can talk about them next. Last thing, his real name is Arthur Wilson and if he had a theme song itd be False Memory Syndrome from the Caretaker 😛😛