Strain the skin and any bits in the pan through a cloth and sieve into a clean bowl. First and foremost, roasted potatoes. You want to try and cut only sections of fat from the meat. The first step is to cut away all pieces of meat from the fat, because it can spoil the tallow. After 24 hours (or so,) fat will be pulled away from meat and cracklin’s, and liquified. Join the discussion today. One the the many benefits of making your own meat stocks is all the wonderful If you are seeking an excellent rendering fat from muscle meat try our lamb fat. It can also be applied to non-animal products that are rendered down … Stir again after 45 minutes, and once every hour thereafter. Wipe out the pan, return the fat, and bring to a medium boil for a few minutes to cook off any remaining water. Close oven door. Rendering is a process that converts waste animal tissue into stable, usable materials. When this happens, remove the pan from the oven and strain the fat. Place pot uncovered in oven. Read the Cooking with lamb fat discussion from the Chowhound Home Cooking food community. Lamb fat can be a bit strong for other applications, but chicken fat (schmaltz) is heavenly. When you look for beef fat to render, you’ll want to look for fat from 100% grass fed, grass finished cattle. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow. Strain pot contents through colander into large pot. Pre-heat oven to 220°. Fat from grass fed lambs raised on pasture tastes clean and pure when rendered with none of the gamely aftertaste often associated with lamb fat. The carcass can then be reserved for making stock. Put all the fat pieces into a stockpot, and add enough water to reach the top of the fat. Rendering can be carried out on an industrial, farm, or kitchen scale. I rendered the fat, which basically involves heating it to melting point and then filtering it through sieves that get finer and finer and then adding water (don't boil the fat or adding water will make it explode) and leaving the fat to set - on top of the water. Eventually your tallow will begin to darken. Also, the leaf fat from around the internal organs and kidneys is the most desirable fat compared to trim fat. Bacon fat — pretty darn near anything, but especially in cornbread. Beef fat — Yorkshire pudding. It is inevitable that some fat sections will be marbled with meat and that is OK. Any meat that goes with the fat to render will turn into "cracklins" (similar to pork rinds/chicharron). Simmer the fat on low for a few hours, until the fat starts to shrivel. https://joybileefarm.com/easy-guide-to-render-fat-into-tallow That will give you the highest nutrient content in the finished tallow. Leave pot in oven for 24 hrs at 220°. 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