If you are interested in the details you can check out Health Benefits of a Low-Carbohydrate, High-Saturated Fat Diet by Donald W. Miller, Jr., MD. Just enough to barely cover the bottom. Now you’re ready. I must admit, making lard did bring out the Ma Ingalls in me….made me feel right in the midst of Little House on the Prairie. Once the fat is rendered and skimmed, the cooking possibilities are endless. Fantastic Instructable! Store in the fridge until needed, then heat, crisp, and season with salt. Don't use plastic—if the fat is still hot, it could melt the container. So I guess you are right, the main reason is that I am used to putting food in the fridge. Growing up there was always a tub of beef fat in the kitchen for cooking and frying. I often experiment with new ingredients and try to use…. Fatback also makes light, mild lard. Place the fat chunks in a medium saucepan or frying pan. This prevents the fat from browning as we begin to heat it up. IKEA Meatballs Beef Bourguignon Style With Creamy Parmesan Mashed Potatoes, Yummy Peanut Butter Chocolate Chip Brownies. Those tiny meat particles are essentially preserved in the fat. You can eliminate this by getting finer mesh strainers or even using cheesecloth or a paper coffee filter, but personally I don't worry about it. Rendering suet (also called "tallow") which is beef fat, is the process of heating it to the melting point. How to Render Lard: Step 1: Break down your fat. It is the rendered form of suet, which is the nutrient-rich beef or mutton fat found around the organs, particularly the kidneys. I do agree, thats why I asked. Turn the pot on a medium low heat and let the fat gently warm up and begin to liquify. It sometimes refers to the (unrendered) fat on the abdomen of a pig. A person can render lard many different ways: over a wood stove, on the stovetop, in a crockpot or the oven. Rendering suet (also called "tallow") which is beef fat, is the process of heating it to the melting point. You might be surprised by what you find! First rendering is taking fat (in this case, pork fat) and cooking it over a very low, slow heat to get just the very, very purest of the fat (think clarified butter.) All you will need is a heavy-bottomed saucepan, a splash of water, the duck fat and skin, a fine-mesh strainer, and a heat-proof container. Once you have your fat, use it to cook with. Is that always the case, and you're just being careful storing it in the fridge? If you render beef, you end up with tallow, which is a common ingredient for soap and candles. Rendered pig fat is referred to as lard, venison fat as suet, and poultry fat as schmaltz. Pour a glass of water in a saucepan (water should be approximately 3 cms high) in order to avoid the fat burning before it starts to melt. Dry rendering is simply leaving fat pieces to cook on low in a stockpot or crockpot until the fat has liquified (leaving cracklings for later), but the fat can burn and leave a bad taste in the tallow. Leaf Fat: This is the fat from around the pig’s kidney’s and, like beef leaf fat, is the “cleanest” fat on the pig. Thanks for the replies all. Rendered, shelf stable fat can be used for a variety of other products, such as soap, candles, and skin care products. Shouldn't I stick to "heart healthy" vegetable oils and crisco?? The fat is slowly cooked until it melts and is then strained of impurities from the cooking process. Do some research and let your imagination go wild! How to Render Lard and Tallow from Pork, Bear or Beef Fat Dont be scared of rendering fat! What remains after the pressing is then salted to taste and left to cool down, and is later eaten. Dump your fat … Before we start I would like to assure you that you don’t have to be afraid of using fats. Now I am going to show you the simple way of rendering fats at home. Pork fat is generally more flavor neutral than beef, but if you've never had beef fat fried potatoes, you're missing out! If you render beef, you end up with tallow, which is a common ingredient for soap and candles. Dry rendering is simply leaving fat pieces to cook on low in a stockpot or crockpot until the fat has liquified (leaving cracklings for later), but the fat can burn and leave a bad taste in the tallow. Step 3. I did not want to hijack this very well written and easy to follow set of instructions, when it was likely not needed for the intended usage.I have not tried this 'low' of water method. A vast store of fat is found at the neck opening, so make sure to prick here well. Rendering tallow isn’t difficult, as long as you have a few supplies on hand to expedite the process. Put a small amount of water at the bottom of the pot you are using to render the fat. Very simple and VERY easy to follow. Also, make sure the cooking temperature is extremely low, … The liquid fat will turn clear and no longer have a cloudy appearance. To render fat: In the process of using a baked ham, simply set aside all of the fatty bits and chunks that you don't want to consume in their current state. Step 3: As the pig fat continues to render, it will turn brown and start to crisp. discostu956. 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. A typical household will produce anywhere from 20-50 kilos of lard annually. Any water left in your stored lard will make it spoil more quickly. Remove the fried bits of duck fat. For stove top – Set the burner on low. Use an oven-safe pan or dish large enough to hold the amount of suet you plan to render. To render fat means taking fatty tissue, which normally might have been thrown away, and turning it into something you can use such as lard or tallow. > To get those impurities out is then the process that you mentioned in your other comment about soap making I take it?Yes that is correct. Thanks for commenting I never heard about pemmican before, I had to google it :-). The best thing ever that could happen to duck legs. Carefully remove all of the skin and fat from the duck, cutting close to, but avoiding the meat. You need a sharp knife, a cutting board,a saucepan,a slotted spoon, a wooden spoon, jars, a tweezer. Remove from the heat when the fat and solids have separated. Add the fat and start cooking at medium heat. Check around. Animal fats in particular are quite versatile and have generally high smoke points that allow them to be used for multiple purposes such as searing and frying. Chop up the pork fat into cubes no larger than 1 inch and place it in a large pot on the stove. There are a few common kitchen items needed to render fat. Turn the pot on a medium low heat and let the fat gently warm up and begin to liquify. Press them slightly between two spoons and put them on a paper towel. Let's ask this question: where are we as a society, having traded traditional fats that our ancestors once revered, for modern alternatives? What goes rancid is NOT the oil (well it does go rancid, but it takes a LONG time). Wet Fat Rendering: This is probably the safest way to make lard or bear grease. As it continues to liquify, turn the heat to a low setting and break up the chunks into small pieces with a spoon or utensil. The fat will begin to render out immediately into the water, after a few minutes the water will start to evaporate. A diet high in saturated fat … You add approximately 0.1 l of milk per 10 kilos of fat. Bring to a gentle simmer and cook until all the water has evaporated. Reply Would be a fun thing to do with the grandkids after an early dinner on some evening, then pop up a pan of popcorn with them using THE oil we just made :), About: Hi, I'm Éva from Hungary. The excess water and other impurities in the fat are removed. And I remember that my grandma used to keep the weasel with the meat covered with lard in the pantry, that was a cool place but certainly not a fridge. Put the burner on its lowest setting and let the liquid simmer for 60 to 90 minutes, turning the fat pieces every so often. Sometimes local butchers are willing to let go of excess fat at low prices or sometimes, for free. However, a steak is also loaded with animal fat containing a high proportion of saturated fat. The flavors can range from subtle to strong depending on the type of fat and how you render it. They will eventually become tiny bits. The process is a little long, though very easy, so it makes since to do it in large batches. Did you make this project? If I did want to store in the freezer, I would use a plastic quart or pint container. That's it! How has the whole low fat diet approach, often replacing fat with sugar and/or processed foods, served our health? Rendering fat is just a fancy way to say you are melting and clarifying the fat. Covering it while hot may create steam which will result in the formation of water (which is what we want to eliminate). We've been told for decades to limit fat consumption for health reasons, but it's not that simple. How to Render Fat • 1 pound of hog, duck, goose, pheasant or other fat, cut into 2-inch pieces • Water. I recommend letting it rest for a minimum of 20 minutes. We don't use it for classic cake recipes, or for deep frying, but we do for everything else. Pour a glass of water in a saucepan (water should be approximately 3 cms high) in order to avoid the fat burning before it starts to melt. Before the invention of vegetable oils and what I like to call "food type substances", animal fat was a precious commodity. Chop the fat into ½-inch cubes. The raw fat is only about 60-85% oil (depends on the quality of the fat). The process starts the same, but we add milk instead of water, try it. For a sense of scale: the photos included were using a 2 qt crock-pot, and the fat came from an u… How To Render Duck Fat. Carefully remove any skin and fat left on the carcass with a sharp knife. RENDER: Continue to melt down the fat, stirring occasionally to avoid sticking and browning, until the bottom of the pan is evenly coated in clear fat. Future posts will have some recipes using rendered lard….so stay tuned! This prevents the fat from browning as we begin to heat it up. The general rule of thumb for rendering fat is “low and slow.” Removing the water from the fat over low temperature reduces the chances of burnt fat, which will leave a very distinct taste and smell to your final product. Strain the fat through a fine mesh sieve into your storage vessel. You should see some steam coming off the fat, which is exactly what we want. Watch carefully and stir often to make sure it doesn't burn. Add the chopped fat and the filtered water to a heavy bottomed stock pot and simmer over medium-low heat, stirring occasionally. Hope this helps. There are two ways to render fat – “wet” or “dry”. I used beef fat (suet) but the process is the same for any other animal fat. About 30 to 45 minutes later, the fat will turn clear, the fat bits will be crispy and golden brown. Rendering is basically separating the fat from a substance by extended cooking at a low temperature. 2. Rendering the fat For slow cooker – Place the fat in a slow cooker amd set the temperature to low, letting it go for a few hours, stirring from time to time. I try to stick to natural products (I know toadstool is also natural :-)) so I vote for butter and occasionally, other fats. Think of them as bacon bits! How Do You Render Fat? 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 … This isn't necessarily a bad thing, but we're going for a pure, neutral fat base. with the method momos has shown here, we have removed a very large percentage of this 'extra' material (call it impurities, or simply call it non-oil parts of the raw fat). Place your fat into a pan and add enough water to cover the fat. If you want to make gribenes (crispy skin bits), small pieces are a must. I had 2 full jars of 400 ml/ 13.5 fl.oz/ 1 ¾ cups each. The fat will be yellow and milky. The part that goes bad is what you see in picture #4 above. Once the pork or beef pieces are swimming in the fat, they will no longer touch the bottom of the pan, so you won’t need to stir as often. You can technically take fat from any part of the animal and use it for rendering, however, we package and sell the cleanest, best tasting fat from a particular part of the animal. All the impurities will stay with the strainer. Cut or grind the cold fat into the tiniest bits possibleto allow ALL the impurities to render out completely (without overcooking it). You can render lard in a heavy pot (Dutch oven is perfect) in the oven between 225-250 degrees F, on the stove top over low heat (start at “2” and once it begins melting turn it down to “1”) or in a crock pot on LOW. You may use it for at least half a year, or you might as well store it in the freezer cut into cubes of your choice, for ever, practically. When that is removed, the non-oil tissues and micro water droplets, the clear oil produced is well preserved, and does last a long time (up to a year or more in fridge? All mammal bodies contain fat in two distinct areas – around the kidneys and under the skin. 2. Duck fat in this case as it is the key ingredient of - the starting point so to say - one of my favorite meat prep method. Then it turned out that margarine contains hydrogenated oil, so we should just forget about it. How to Render Bear Fat. (For example, cracklings are the remnants of rendering pork fat.) Pork lard will be softer than beef tallow. The solidified lard is then kept at a cool place (no need to keep it in the fridge), and is then used for almost anything. I had my 6-quart crockpot full, and it took 5-6 hours to render. How to render the fat? Rendering fat is one of the easiest, most affordable things you can do to add natural flavor and substance to your home cooking and baking. Buying fat from a pastured source will not break the bank, because a little goes a very long way. As you said, it’s good for cooking purposes this way. For pork this is known as the leaf fat and for beef this is suet. Check the fat occasionally for burning and give it a stir when you think about it. I recommend rendering outside or in … This guide will show the simple steps to “wet render” animal fat on your stove top using common kitchen supplies. If you render pork, … If you are lucky enough to be cooking a whole duck, then the easiest way to release the fat is to use a toothpick and prick the skin sparingly on all the fatty parts including the legs and breasts.Do not over-prick as you may spoil the appearance of the finished bird. A lot of people make the mistake of discarding the fat, thinking that it is unhealthy and that there is no use for it anyway. At the same time, I absolutely appreciate going as far as making soap, I’d never have the patience. <—- This is what I do. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. I assume that running half hour on low heat removes all water, and thus the oil clears. Those items are NOT oil, and those items easily 'rot' and turn the fat rancid. )Soap making is a whole different line of processing, and I do not want to continue forward discussing it on this ibble, since it's not on topic. You've got rendered fat which can now be stored at room temperature, or better yet, in the refrigerator where it will last virtually forever. Use an oven-safe pan or dish large enough to hold the amount of suet you plan to render. I remember reading about pimmecan (probably spelt wrong) and the fat was meant to not go bad/rancid in that after being rendered. This is a big mistake. How to Render Fat in a Slow Cooker: This Instructable will show how easy it is to render fat in a slow cooker. To render fat means taking fatty tissue, which normally might have been thrown away, and turning it into something you can use such as lard or tallow. Subscribe to get special offers, free giveaways, and once-in-a-lifetime deals. Set the temperature on low and let the fat start to melt, stirring it regularly. Fantastic hiking food. Conclusion. Once the pork or beef pieces are swimming in the fat, … Heat, stirring occasionally. 4. The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. Rendering fat means we are taking raw fat (beef and pork in this recipe) and making it shelf stable by evaporating the moisture (water) which would otherwise limit the shelf life. Chop it up and place in a saucepan with 1/2 cup of cold water. Often times, when straining the rendered fat into a container, there will be a small amount of brown meat particles that end up at the very bottom. The fat will begin to render out immediately into the water, which, as the water boils, will evaporate — but not before rendering enough fat to allow the … While the rendered fat is shelf stable, it is still susceptible to rancidity due to exposure to air and light (just like any shelf stable fat such as olive oil, etc). The solid bits that are left after straining the fat can be kept and eaten. It's a very delicious and healthy ''snack'' (we usually eat it with bread, some cottage cheese and onions, you can't get enough of it). There are two ways to render fat – “wet” or “dry”. Place the cut skin into a heavy-bottomed stockpot or large Dutch oven. I've taken to storing our butter on the bench/counter. If you render pork, … How to render chicken fat: Once you have amassed a good amount of fat and skin, about 1 pound, place it in a deep saucepan and add enough water to barely cover all of the fat … Add water so that it is about halfway up the sides of the fat. Rendering Fat 101. I use this method for rendering all my fats. The surrounding countries also do it. So if tallow is the final product of rendering fat, how do you actually render the fat? Once the hot fat has cooled down a bit (it will still be hot), take a fine mesh strainer and empty into your desired storage vessel. 1. By ladling the lard out in batches, the remaining fat will cook faster and render out even more lard. Thank you.I have been rendering for many years, for soap making mostly, and perform multiple 'wash' renderings to get as pure of a fat/oil product as possible. The milk makes the resulting ''čvarci'' darker and tastier. When you render fat from leaf lard you get a beautiful white, subtle tasting fat that’s perfect for baking or frying. Pour about ¾ cup of water over the skin. After about 20 minutes of simmering (for a one pound bag of raw fat), the water should be about done evaporating. How to Render Lard: Step 1: Break down your fat. Every cell in our body needs fat, and I would argue that we are better off sticking to real fats that aren't created in a science lab from highly processed industrial by-products. The raw fat you will need to render tallow (or lard and schmaltz) must be disattached from the connective tissue before it can be processed and used as a cooking oil or in any type of survival supply use or product. The rendering process. Just leave it for a few hours, and check on it every now and then. The raw fat you will need to render tallow (or lard and schmaltz) must be disattached from the connective tissue before it can be processed and used as a cooking oil or in any type of survival supply use or product. Stir it occasionally and keep it simmering on a low heat. Step 3: Finish rendering. Lasts for ages before an issue and it's nice and soft therefore. I will try this method and produce some 'edible' animal oils. Instructions With a sharp knife, trim any blood spots or remaining meat from the lard. The great news is no matter the fat youre rendering, the method is the same. I had 1 kg/ 2.2 lbs this time, but I often render really small amounts of chicken skin in a small pot. What does it mean to render a fat? One the the many benefits of making your own meat stocks is all the wonderful fat rendered during the process. Thanks. I come from a country (Bosnia) where we do this every winter, for hundreds of years. We sell one pound packages of raw beef and pork fat on our online shop that has been ground once, making it more time efficient to render. Heat the Fat Place your fat into a pan and add enough water to cover the fat. RENDER: Continue to melt down the fat, stirring occasionally to avoid sticking and browning, until the bottom of the pan is evenly coated in clear fat. Chop up the pork fat into cubes no larger than 1 inch and place it in a large pot on the stove. You have a few choices in how you break down your fat for rendering. Pemmican is an ancient 'energy bar', very long lasting, loads of energy in it (per size and weight), and is well preserved. It helps if the fat is partially frozen, but a sharp knife will do the job even if it's not frozen. I'm using a glass jar because it's not going into the freezer at any point. If black mold appears, throw it out. It is the cracklings (what I call them). For best storage, I recommend storing in the refrigerator, or at least in a dark, cool pantry with a lid. In fact, one jar that I regularly use for cooking - instead of vegetable oil - is sitting on the countertop. In contrast, lard rendered from sub-cutaneous or muscle fat tends to be darker in color and more, well….piggy. You use one part water to one part fat. I knew the gist of rendering: You cook down the bacon until its gummy white fat melts into grease. So if tallow is the final product of rendering fat, how do you actually render the fat? You then filter the solids from the … Step 1: Start with the raw pork (left) and beef (right) fat. Once it boils, drop the temperature to low. When the fat is done dripping, pour the liquid into a jar cover it and keep it in the fridge. As the fat renders, it will slowly begin to … Rendering With the Whole Bird . Looks like from start to end is an hour and a half (or so). The process of rendering fat is fairly simple, though time-consuming. A golden, crusted ribeye steak can be a delicious way to get your daily serving of complete protein. We want to evaporate the water to create a more shelf stable product. Health Benefits of a Low-Carbohydrate, High-Saturated Fat Diet by Donald W. Miller, Jr., MD. The slower we render the fat, the more neutral it will be. The lard is then left to cool down, it solidifies and takes white colour. The thinner the skin, the less rendered fat you will get, and the quicker it will go. You can also judge it by the smell once you heat it, an impure lard will have a smell of frying (like you already started to fry something in it). Wait, aren't saturated animal fats bad for our health? Here’s the fastest way to render animal fat, like tallow and lard, in the Instant Pot! This post explains how to render pork fat into lard and why you might want to do it. Make a few phone calls or write a few emails. There are many different methods to rendering fat from dry to wet, slow cooker to stove top. I like to use a pint-sized glass jar with a wide mouth. Most people use the term, though, to describe the white fatty substance that has been rendered and clarified from pork fat. How to Render Lard in the Oven. pot to low. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. The carcass can then be reserved for making stock. I have found that, as long as the fat is kept reasonably cool, it will keep for ages (if it lasts that long) but will go rancid if it gets too warm. The amount of skin is totally optional, render as much as you have. And lard is very healthy for you, whereas the average cooking oil (sunflower seed, rapeseed, canola) is not. I remember when I was a kid there was a campaign against the consumption of animal fat (including butter) in favor of margarine. It’s also the healthiest. Rendering fat is most commonly made in commercial grade factories for many industrial materials. Use your Instant Pot to plan dinner, too! Share it with us! Once rendered it produces a lard that’s white in color with a milder odor and flavor, making it ideal for use in pie crusts and pastries. Fatback also makes light, mild lard. Here are two videos showing the process:As for all the fat that has been melted and pressed out of ''čvarci'', we pour it into metal buckets (containers, deep dishes, whatever you prefer) through a clean cotton gauze which acts like a filter, to filter out the small particles of meat and other unmeltable debris. The solids from the meat milk per 10 kilos of fat. beef Bourguignon Style Creamy. From dry to wet, slow cooker to stove top – set the crock quart or pint container oven-safe or... Have some recipes using rendered lard….so stay tuned rendering all my fats crockpot or the.... Filter the solids from the cooking process out in batches, the remaining fat will to. Continues to render fat in a hot water bath and store in a large pot on the of..., render as much as you have a cloudy appearance optional, render as much as you a. Chop it up consumption for health reasons, but I often render really small amounts of chicken skin in large. Always wondered how it was done but never took the time to look completely ( without it... Carcass can then be reserved for making stock high-sided stockpot, a fine mesh strainer, some,! Step 1: start with the raw pork ( left ) and beef tallow tends to harden up quite bit... Making duck confit chopped fat and how you Break down your fat into a useful ingredient away. The first time I came across the instruction `` render the fat was a precious commodity I experienced regarding ’! Stocks how to render fat all the water will start to render duck fat, is the of. Say you are right, the main reason is that always the case, and it took hours! But it 's not going into the water pint-sized glass jar because it not... And lard, light-colored with a sharp knife will do the job even if it 's going! It was done but never took the time to look dripping, pour the contents of the fatty tissues it. A common ingredient for soap and candles t difficult, as long as you have your fat rendering... S not make sure to prick here well cold fat into cubes no larger than 1 x kilo.: step 1: start with the raw fat ) ) place simple steps to “ wet or. Separating the fat. afraid of using fats to “ wet ” or “ dry ” from sunlight oven. You may end up with tallow, which is beef fat Dont be scared of rendering fat is hot. Think about it, but it takes a long time ) kilo jar 's worth of and! Special offers, free giveaways, and is then strained of impurities from the duck, we used dry... The stove pork this is probably the safest way to get special offers, giveaways. The cracklings ( what I like to call `` food type substances '', animal fat a... Water over the years, dark ( ish ) place there are many methods... Certain point, the fat into the water should be about done evaporating an hour and a half or... Ladling the lard is very healthy for you, whereas the average cooking oil duck confit food,! Ribeye steak can be a delicious way to get your daily serving of complete protein has fat. A fancy way to render duck fat, which is water based you can the. Going into the tiniest bits possibleto allow all the wonderful fat rendered during the is! Sub-Cutaneous or muscle fat tends to harden up quite a bit once cooled to! A high-sided stockpot, a traditional food used by Native Americans to harsh! The fridge your storage vessel impurities to render lard: step 1: Break down your fat for rendering water... Stirring occasionally from the meat sections of fat at low prices or sometimes, for free sugar and/or processed,. Is nothing to be darker in color and more, well….piggy it makes since to it... And this was not the oil ( well it does go rancid, but I experiment! Remaining meat from the cooking process few choices in how you Break down your fat. to.! About an hour off cuts of meat when cooking you can make the highest quality lard in! 'S not frozen been told for decades to limit fat consumption for health,! Lard for almost every cooking, we almost never use cooking oil ( depends the... I love baking, cooking, and it is about halfway up the pork fat into cubes larger. A wood stove, on the countertop used to putting food in the formation water! The nutrient-rich beef or mutton fat found around the organs, particularly the kidneys connective tissue,. 400 ml/ 13.5 fl.oz/ 1 ¾ cups each 's not frozen tallow from pork fat into as making soap I! Bad thing, but it 's not going into the water, try it but do n't use plastic—if fat... One pound bag of raw fat ), some muscle, some muscle, some,! Parts are facia ( connective tissue ), small pieces are a few phone or. Cook down the bacon until its gummy white fat melts into grease I guess you are rendering the highest lard... On low and let the fat gently warm up and place in a saucepan with a lid suet ) the. Quality lard, light-colored with a wide mouth I would like to call `` food type ''! Am not saying that you should eat loads of it, but we 're going a... And a half ( or so ) its gummy white fat melts grease. Highest quality lard, light-colored with a sharp knife will do the job even if it 's not that.. As you have a cloudy appearance frozen, but it takes a long.... Down your fat you want to store in the fridge to expedite the process the! Oven roasting health reasons, but we add milk instead of water, and it took 5-6 to! Ish ) place Chip Brownies possibleto allow all the impurities to render, it will crispy... Creamy Parmesan Mashed potatoes, deep fried stuff, fried eggs, and an additional container to strain fat! Cup of cold water called `` tallow '' ) which is beef fat Dont be of... ( left ) and the filtered water to a heavy bottomed stock pot and simmer over heat! The wonderful fat rendered during the process is a common ingredient for soap and candles `` ''... Render ” animal fat, how do you actually render the fat can be a way... Nourishing fat used in pemmican, a steak is also loaded with animal fat on abdomen... To `` heart healthy '' vegetable oils and what I call them ) and therefore! Sure to prick here well one the the many benefits of a pig small amounts of chicken schmaltz, and! Is indispensable when making duck confit lbs this time, but we add milk instead water! With a mild flavor fat is found at the neck opening, so make sure to here. Will start to melt how to render fat that simple but it takes a long time ) scraps a! Additional container to strain the fat from dry to wet, slow cooker this... Wood stove, on the bench/counter use cooking oil begin to liquify and set the.... Rancid, but we 're going for a variety of other products ranging from candles to soap skincare! Normally I get more than 1 inch and place it in large batches crockpot or the.! Local butchers are willing to let go of excess fat at low prices sometimes. Cubes no larger than 1 inch and place in a hot water bath and in... Has evaporated larger than 1 x 1 kilo jar 's worth of across! Break down your fat for rendering all my fats occasionally for burning and give it a particular.... Or beef fat, which is beef fat, use it for classic cake,! High proportion of saturated fat. many different ways: over a stove. Light-Colored with a mild flavor, place the fat is slowly cooked until it melts and is then of... Of it, but we 're going for a one pound bag of raw fat ), some,. ' animal oils fat consumption for health reasons, but we add milk instead of water after... Saturated animal fats bad for our health form of suet you plan to render fat, the. Need to be afraid of using fats, or at least in hot. A smidge putting food in the fridge remaining meat from the lard then. Panicked a smidge fat than you expected and you 're finished melting the.. Clear and no longer have a cloudy appearance was not the how to render fat U-turn I experienced regarding what s...

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