Tallow

[Geezy]

It’s tallow making time again.

Picked up 5 pounds of Wagyu fat for tallow.

 

Cutting it up into bite sized pieces. I noticed that this fat has a different texture that the beef fat I normally use. It’s crumbly.

 

In the pot with about a 1/4 cup of water to keep it from sticking initially. The water will cook off.

 

Coming along nicely. Keeping the temp low between 200° and 250°. It’s a slow process so gotta stir it ever half hour or so.

 

Further updates coming.

 

 

Sent from my iPhone using Tapatalk

[ketomonster]

question,   could you just use a couple of those chunks instead of all the rendering?

[Scott F.]

Yes, I do.

When I buy the fat like that the butcher usually leaves a few strands of red meat. It makes some really nice snacks once fried and "most" of the fat is rendered. Tastes amazing.

Scott

[Geezy]

question,   could you just use a couple of those chunks instead of all the rendering?

No. The whole idea is to get a bunch of rendered fat for cooking. It’s a lot easier to just spoon a little tallow into a pan for frying eggs that waiting for a few fat chunks to render down in the skillet so I can cook.


Sent from my iPhone using Tapatalk

[Geezy]

After about 7 hours it rendered down nicely.


Straining out the tallow from the rendered fat.


Filling the mason jars.


Finished product.
5 pounds of solid fat finished out to 3.5 jars of liquid hold and two bags of rendered fat bites.
The fat bites are great snacks if a craving hits and I really like mixing a few in with scrambled eggs for some added flavor and fat.



Sent from my iPhone using Tapatalk

[ketomonster]

savory