How to Render Fat the EASY WAY (Beef, Deer, Pork, Chicken, Bear)!
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- Опубликовано: 22 июл 2024
- Learning how to render raw fat into a usable product is a lost skill in our modern world. Thankfully, it's really easy with a few tricks that I've learned throughout the years and we'll chat through some great uses for rendered fat, too. Let's do this!
TOOLS USED IN THIS VIDEO:
-Food processor: geni.us/AmazonFoodProcessor
-Glass containers: geni.us/AmazonGlassContainers
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TIMESTAMPS
00:00 - Intro
0:35 - Getting started
1:22 - Prepping the fat
3:10 - The rendering process
5:26 - Strain the cracklings
6:48 - Storage and uses
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Thanks so much for this video! I am new at homesteading, although people in my family have been hunting and processing wild game for years. I had no idea you could make things with the fat! I've learned so much from your channel and newsletter. Thank you for sharing your knowledge and skills!
I'm glad to hear it was helpful. You're doing great! Keep it up!
Use it for pemmican!
Love this!!! Hey, I just finished cooking down old laying hens and my first year of raising turkeys; and canning broth. But now I have LOTS of chicken and turkey fat. I did put it in the freezer, but somewhere I heard or saw about "clarifying" this poultry fat. Do you know anything about that?
Hi there! Yay - I'm so glad to hear that you saved the fat! Yes, if it's just raw fat that you trimmed off the birds, you'll need to render it down using the same steps in the video.
Thanks so much for the video! I rendered down my beef but it started to boil or “pop” even on the lowest settings on my stove and also on low in my crockpot after about 2-3 hours. I don’t want it to burn or ruin the tallow. Any suggestions?
Thanks so much for the video! I rendered down my beef but it started to boil or “pop” even on the lowest settings on my stove and also on low in my crockpot after about 2-3 hours. I don’t want it to burn or ruin the tallow. Any suggestions?
Shoot! Your crockpot must run pretty hot. I wonder if the "keep warm" setting would be better?
I don't think I would've thought to use a crockpot. What an easy way to render! Would you recommend keeping the fats from different sources separate? For my family, we would most likely try to save up trimmings from pork, chicken, beef etc but it would be small amounts. I'm curious if mixing all the fats would cause any weirdness or possibilities in spoilage?
The crockpot is a game changer! Highly recommend. I would suggest keeping the different fats separate - they each have their own unique properties and things that they perform better at.
This may be a dumb question, but using the tallow for moisturizer or candles doesn’t smell like the animal?
That's definitely not a dumb question! Yes, there is a slight smell to it, so I like to add some essential oils to balance it out :) If you get the right blend, you'll never know!
We just finished a batch following your method (we used beef instead if deer). Ours is white and doesn't smell, but ours is more firm than hard (you can press into it slightly). Do we need to run it again?
Hmmm it should be pretty firm and crumbly. Did you add water to it when you rendered it down? If so, then yes I would turn it through again
Loved how simple this recipe was! Mine has done the same thing, no water added just the beef fat and it has not gone solid, it can still be pressed into - any thoughts?
When you made your bone broth, what process did you use when you processed this deer?
I sawed the long bones in half, then put those plus the rib bones in a large stock pot, covered with cold water, then gently heated them for 18 hours on the stove (no boiling!). I added onions and carrots the last few hours. Then strain out the solids :)
@@thehomesteadingrd perfect! We process multiple deer every year, but this year I had an epiphany and thought “we’re missing an opportunity for more out of them!” I just picked up a roaster oven with this purpose in mind 😂
@@angelhorse9719 Absolutely! I'm so glad to hear that you're thinking about this and finding ways to utilize the whole animal! Plus, it's really tasty!
Does this have an expiration date when you make it?
6 months at room temp, 1 year in the fridge, forever in the freezer
@@thehomesteadingrd How long does the body butter store for? Can this go into fridge or freezer?
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