why is my tallow soft

As in, I tossed chucks back in the crock pot and put it in the cold room until ‘later, when I have time’. Your post inspired me to make my own bird suet cakes with tallow! It was great fun. I didn’t really know how much to get or what it would render down to,so I just got 4 pounds. Good for you for learning how to butcher! I’ve always used muscle fat from our butchered beef and it turns out quite firm at room temperature. Yay! Thank you for the guidance. Just purchased some suet from the local butcher shop ($1.00 a pound, not bad I guess). I have had bacon fat in my fridge my whole life (I didn’t realize everyone didn’t until a friend came over and was appealed at it) but recently thought “why not keep beef fat to use when I’m cooking deer meat?” (Which I’m sure you know is VERY lean.) I can’t vouch for the flavor, but it should be ok. . If the fat is from a dairy breed, then it’s likely the hardened tallow will be bright yellow. Technically, I render tallow every time I fry up a pound of ground beef. Is only the top tallow? My local farmers co-op sells 20 lbs of tallow for $10. The reason you don’t eat or crave many carbs (rice, bread etc) when you eat animal fat (tallow, lard, butter etc) is that you are craving medium chain fatty acids. You made it look so simple and the pictures are great. The low-fat diet is a recipe for disaster, I think. As much as I knew candles and soaps were made from tallow, it still didn’t sink in what the tallow was. wax paper? i just put them in a pan of water on the stove and heat it to boiling and simmer for 5′ to ‘sterilize’ them. Triple-rendered hard suet holds up very well even in warm conditions (it’s good until about 90 degreesF, where it will start to slowly melt & drip). My apologies for using the term “lard”…I just saw above that word only relates to pork. Can reheat from multiple batches and add together? Could this tallow be used in the making of candles or soap? you’ll never have any of these products go bad if you do this! l also render the sheep’s kidney fat, it is very nice, first time for me for the beef tallow today, l got 7 kilos of Kidney fat from our local butcher, they process beef onsite, they hung it in the cold room for me till l was able to pick up three days later, and l left it in my own fridge over night, l have a wood stove a a huge pot, l trimmed alot of rubbish off it, and ended up with about 5 kilos of fat that l diced up small and put in the pot as l diced on a slow heat, once all of it is in and mixed with the biggest wooden spoon l can find, (and its a good time to put soak all wooden spoons for a while) its been on the stove for 5 hours now, and lookin good, l will take note of other folks comments re freezing in chunks, l use 2 kilo yogurt or honey pots, as they have a wide mouth, my Sheep’s tallow l have had for three years, still fine. Could you mix two kinds of fat, or more? If that does not work I will simply pour off as much fat as possible and discard the rest. Can the crispies from the tallow be used the same way? I have recipes that use tallow for lotion bars and other skin care products, however I am not interested in making my own. I did my slow melting on the stove since my one crockpot a) wouldn’t have been big enough and b) was occupied by a beef roast when I decided to start. I remember feeling all smug and ‘healthy’ because I was buying canola oil at the grocery store…. This blog stretches over several years, but I thought I would add my comments. my mom made all her laundry soap this way. I have a bunch of pork lard, wonder if I could use that instead? 2. Making a loofah soap. I was wondering, are the “impurities” good for anything? It consists of finely shredded raw potato, onion, and the crackins all rolled into risen bread dough, pinched shut, and baked as a loaf. Also, get with a hunter if you can for the duck, goose, bear, moose fat. Would you leave the lid off the slow cooker? Hi just a quick question, can you render cooked fat? As soon as that looked reduced and the chunks stuck together, I poured off through a strainer, pressed the remains together to expel the last of the hot oil and then jar into pints. Get this, he says they just throw it away! Once done, I pour it through a colander (into a tall pot) to strain out the major chunks. As the “cracklins” started tuning golden I turned it off and strained it. And btw, you haven’t proven anything, so you can’t say ‘I prove my case’. It still had that smell a bit even after turning a nice white color. Thanks! It took me 2 days and I made about 8 quarts of beautiful white, clean lard. I would have thought about doing the flip over thing in about a hundred years. My sis and BIL usually buy half a cow from a local farmer (they go in with another family.) I have been researching diy shaving cream and it calls for tallow. I found this ABSOLUTELY FASCINATING!! Yep, some people like to eat the leftover bits (cracklins), or you can give them to your chickens! | themsgoodeatin, Rendering our suet into tallow | Roberts' Farm Blog, Cool Homesteading DIY Projects For Preppers | Survival Life - Survival Life | Preppers | Survival Gear | Blog, Surviving Obamanation » 16 Cool Homesteading DIY Projects For Preppers, 16 Cool Homesteading DIY Projects For Preppers | Pioneer Settler | Homesteading | Self Reliance | Recipes, 1742: Living History at Fort Frederica - Sharing Horizons, Traditional Mincemeat for Christmas | MARBLING & MARROW, The Year of Crafting Dangerously – The Dove and Compass, Social Problems Process & The McDonald’s Example – Social Problems, Fads-your-diets!

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