How To Render Tallow - SurviveUK

Tallow is a type of rendered animal fat that has been used for cooking and other purposes for centuries. It is a cheap, versatile, and long-lasting fat that can be used as a substitute for butter, lard, or other cooking fats. It is also a good source of essential fatty acids, making it a healthy option for cooking and baking. In this article, we will show you how to render tallow at home using a few simple tools and some basic ingredients.

What is Tallow?

Tallow is a hard, white fat that is obtained from the tissues of certain animals, such as cows, sheep, or pigs. It is made up of a mixture of saturated and unsaturated fatty acids, and is rich in nutrients such as vitamins A, D, and E. Tallow has a high smoke point, making it suitable for high-heat cooking methods such as frying and roasting. It is also a good choice for baking, as it adds moisture and flavor to baked goods.

How to Render Tallow:

Begin by obtaining some raw beef fat or suet. You can usually purchase this from a local butcher or farmer, or you can save the fat trimmings from your own meat purchases. Make sure to remove any meat, bones, or other debris from the fat before rendering it.
Cut the fat into small pieces, about 1-inch square. This will help the fat render more quickly and efficiently.
Place the fat pieces in a large, heavy-bottomed pot or Dutch oven. Add enough water to the pot to cover the fat by about an inch.
Heat the pot over medium-low heat, stirring occasionally to help the fat melt. As the fat melts, it will release any impurities and bits of meat that are still attached to it. These impurities will sink to the bottom of the pot and can be easily removed later.
As the fat continues to melt, it will begin to release a clear, golden liquid. This is the rendered tallow.
Once all of the fat has melted, turn the heat down to low and let the tallow simmer for about an hour. This will allow any remaining impurities to rise to the surface, where they can be skimmed off with a spoon or slotted ladle.
After an hour, turn off the heat and allow the tallow to cool for a few minutes. Then, pour the tallow through a fine-mesh strainer or cheesecloth to remove any remaining bits of impurities.
Once the tallow has cooled completely, transfer it to a clean jar or container with a tight-fitting lid. You can also pour the tallow into small silicone molds or ice cube trays to create individual portions.
Store the tallow in the refrigerator or a cool, dry place until ready to use. It will keep for several months in the refrigerator, or up to a year in the freezer.

Tips for Success:

Make sure to use high-quality, fresh fat when rendering tallow. If the fat is old or has been stored in the freezer for an extended period of time, it may have developed an off-flavor that will be difficult to remove.
To help remove impurities from the tallow, you can add a few slices of raw potato to the pot while rendering. The potato will absorb any impurities and help clarify the tallow.
To add flavor to your tallow, you can try adding a few herbs or spices to