Blades and Bushlore

General Discussion => Food and Cooking => Topic started by: Gryphon on May 16, 2014, 01:04:20 PM

Title: Rendering beef tallow
Post by: Gryphon on May 16, 2014, 01:04:20 PM
I started doing this when I was getting beef chuck rolls by the case.  Now I have a good local butcher who saves his fat trimmings for me when I need more.


Way easy to do, rendering tallow makes a easy to store and use fat for cooking or whatever.


I start with the trimmings and trim out any remaining meat.  Then into an iron pot on medium to medium low for a few hours.  Kinda depends upon your stove.  You dont want it to fry, just start to melt out and bubble off the water.


(http://i226.photobucket.com/albums/dd100/gryphonblade/Mobile%20Uploads/20140201_143046_zpskrzal6xx.jpg) (http://s226.photobucket.com/user/gryphonblade/media/Mobile%20Uploads/20140201_143046_zpskrzal6xx.jpg.html)


(http://i226.photobucket.com/albums/dd100/gryphonblade/Mobile%20Uploads/20140201_144619_zpsnqtlcdup.jpg) (http://s226.photobucket.com/user/gryphonblade/media/Mobile%20Uploads/20140201_144619_zpsnqtlcdup.jpg.html)


(http://i226.photobucket.com/albums/dd100/gryphonblade/Mobile%20Uploads/20140201_183944_zpsmapvy1lr.jpg) (http://s226.photobucket.com/user/gryphonblade/media/Mobile%20Uploads/20140201_183944_zpsmapvy1lr.jpg.html)


As it cooks down, I fish out the bigger meat chunks I may have missed. 
I use a spider strainer to fish out the big chunks once its down to just chunks left.  Then I strain and filter it.


The finished tallow will range in color from yellow to gray or white depending on the breed of cow and diet.  This batch came out yellow and cooled grayish white.  It's pretty shelf stable.  I sterilize my jar first anyway and keep it in the fridge, but I've gotten two years out of one big batch with no problems.


(http://i226.photobucket.com/albums/dd100/gryphonblade/Mobile%20Uploads/20140201_184412_zpst6ofeom2.jpg) (http://s226.photobucket.com/user/gryphonblade/media/Mobile%20Uploads/20140201_184412_zpst6ofeom2.jpg.html)


(http://i226.photobucket.com/albums/dd100/gryphonblade/Mobile%20Uploads/20140201_185220_zpsczvwavmy.jpg) (http://s226.photobucket.com/user/gryphonblade/media/Mobile%20Uploads/20140201_185220_zpsczvwavmy.jpg.html)


(http://i226.photobucket.com/albums/dd100/gryphonblade/Mobile%20Uploads/20140201_215732_zpsszplnzte.jpg) (http://s226.photobucket.com/user/gryphonblade/media/Mobile%20Uploads/20140201_215732_zpsszplnzte.jpg.html)
Title: Re: Rendering beef tallow
Post by: Old Philosopher on May 16, 2014, 01:18:48 PM
Good show!  This topic came up not too long ago.
I took the liberty of posting a link to this thread in the Tutorials thread.
This is the same method I use for pork, and venison.
Title: Re: Rendering beef tallow
Post by: Gryphon on May 16, 2014, 01:32:43 PM
Cool, thanks!
Title: Re: Rendering beef tallow
Post by: wolfy on May 16, 2014, 04:46:17 PM
Chicken Fried Steak fried in rendered beef tallow......ambrosi a! :thumbsup:     I've got a batch of rendered beef tallow in a coffee can down in the basement that has NEVER been refrigerated and it still smells just like it did when I put it there over 8 years ago.  It was left over from a batch of bullet lube that we were making.  I guess I shouldn't be surprised because a cache pit was found up around Great Falls, MT around 15 or 20 years ago that had bags of dried buffalo meat & pemmican sealed within a massive hunk of rendered buffalo tallow.   It was determined to still be fit for human consumption.  The thinking was, that it was probably cached there by native tribes or possibly even the Lewis & Clark expedition!
Title: Re: Rendering beef tallow
Post by: Old Philosopher on May 16, 2014, 05:05:58 PM
I have some 7 year old bear tallow in a coffee can. I heard it would go rancid, like pork fat, but that has not been the case. The fat will go rancid even if frozen, but rendered tallow is a different critter.

About the only reason rendered tallow will go bad is from bits of meat that you fail to filter out. It IS cooked, though, and the tallow keeps the air away from it, so it still lasts a heck of a long time.
Title: Re: Rendering beef tallow
Post by: WoodsWoman on May 17, 2014, 10:42:32 AM
Gryphon, do you use the chittlins for anything after you filter them out?   I remember an elderly aunt liking to use them in a recipe...but I was too little to know what it was.   

Thanks for sharing this. :)

WW
Title: Re: Rendering beef tallow
Post by: zammer on May 17, 2014, 10:53:24 AM
Question.... so by rendering the fat you remove the water and meat leaving more or less concentrated fat, would this be similiar to when you clarify butter as in that process you remove water and milk solids and in doing so make Ghee which is a more stable long lasting product compared to butter?

Either way, thanks for sharing Gryphon  :cheers:
Title: Re: Rendering beef tallow
Post by: Bearhunter on May 17, 2014, 11:32:06 AM
I've/we've rendered pounds and pounds of bear & pork fat.
It makes the best pie crust and biscuits in the world :drool:
Plus the craklins ain't bad either ;)

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Title: Re: Rendering beef tallow
Post by: Old Philosopher on May 17, 2014, 11:58:45 AM
One piece of advice, or suggestion.  If you render deer tallow, plan on using it only for candles.
I have yet to find any deer tallow that was edible, and it doesn't seem to matter if it's a mule deer, or a whitetail deer feeding on corn and alfalfa.
  :puke:
Title: Re: Rendering beef tallow
Post by: wolfy on May 17, 2014, 01:21:15 PM
It's chitlin' time :banana:
http://youtu.be/svQOQ2DIDEU
Title: Re: Rendering beef tallow
Post by: Gryphon on May 19, 2014, 09:30:53 PM
Gryphon, do you use the chittlins for anything after you filter them out?   I remember an elderly aunt liking to use them in a recipe...but I was too little to know what it was.   

Thanks for sharing this. :)

WW

I eat 'em!  ;)
Title: Re: Rendering beef tallow
Post by: Gryphon on May 19, 2014, 09:31:46 PM
Question.... so by rendering the fat you remove the water and meat leaving more or less concentrated fat, would this be similiar to when you clarify butter as in that process you remove water and milk solids and in doing so make Ghee which is a more stable long lasting product compared to butter?

Either way, thanks for sharing Gryphon  :cheers:

Exactly as i understand it.
Title: Re: Rendering beef tallow
Post by: Old Philosopher on May 20, 2014, 12:13:20 AM
Gryphon, do you use the chittlins for anything after you filter them out?   I remember an elderly aunt liking to use them in a recipe...but I was too little to know what it was.   

Thanks for sharing this. :)

WW
FWIW, there's a big difference between chittlin's and cracklin's.  ;)
Title: Re: Rendering beef tallow
Post by: Mannlicher on May 20, 2014, 07:02:52 AM
I am still looking for a source of fat from around the beef kidneys.  Rendered, this is absolutely the best 'shortening' there is.  Used to have it available when we were on the farm, but no more. 
"Suet" is an indispensable ingredient when making English style puddings, such as Drowned Baby or Plum Pudding.
Title: Re: Rendering beef tallow
Post by: M3mphis on June 13, 2014, 10:53:30 AM
I've/we've rendered pounds and pounds of bear & pork fat.
It makes the best pie crust and biscuits in the world :drool:
Plus the craklins ain't bad either ;)

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I'm sorry for the way off topic.

Bear, I've been trying to get a hold of you.  -Matt