How to render tallow
Tallow is a lot like lard, but beef tallow for example is firmer and has more taste. You can use Duck fat, deer fat, or really any other fat to make different tallows. The difference is in the consistency and taste of each type. I am adding this as a separate item since they are technically two different things.
The items and process for making tallow are identical to the lard mentioned above, but keep in mind that the time it takes to fully render the fat will depend on the type of animal fat used.
Items needed:
- Animal fat, preferably fat that runs along the loin, or the back, making sure it is as pure fat as you can. You can use any fat, but the loin and the back taste the best.
- Grinder (optional)
- Large pot
Use these steps to create lard;
- Cut the fat up finely or grind it with a meat grinder.
- Add the fat to a large stock pot and cook it over low heat.
- Once all of the fat is cooked, do not remove any of the lard until all of the fat is completely cooked.
- Pour the mixture through a cheesecloth or mesh strainer, and store in a jar.
- Lard can last several months if kept in an airtight container and in shade.