how to render beef fat in a slow cooker

Allow the jars to sit and cool until the lard has solidified. It can be a little tricky to find truly healthy pig fat. It is estimated that there are between 500 and 1,000 IU of Vitamin D per tablespoon of pastured lard! At that point, it’s not releasing oil any longer, and it’s time to stop the rendering process, strain out all remaining lard, and transfer to glass containers for storage. Add 1/2 cup of water. Add the tallow to a large pot and place over low heat. If you want a saucier beef… Download Your FREE 7-day Instant Pot Meal Plan! (This is easier to do … If your house is very warm, the lard may not totally solidify. The smaller the pieces, the less time it takes to render into tallow. It is as simple as that. Place the cut fat into the slow cooker, setting the temperature to low. I recently used both my slow cooker set on low and a solar oven to compare the two. Place the roast on top of the vegetables and sprinkle it with the steak seasoning. After a few hours, the fat chunks will be swimming in a golden pool of liquid lard! When you look for beef fat to render, you’ll want to look for fat from 100% grass fed, grass finished cattle. Lard from the grocery store is not from healthy pigs and should not be used under any circumstance. This untrimmed brisket cost about 1/3 of what trimmed brisket was selling for in the store. We're using the meat and a little bit of fat for sausage, but the good looking pieces of fat that we have that goes in a crock pot. Once the pot is full, put the lid on to keep the heat in. You are looking to see that the fat is all turning to liquid and the solid pieces are turning a golden brown. There are two ways to render tallow: Use a stainless steel stock pot on a stovetop; Make tallow in a crockpot or slow cooker; I use the same stock pot for tallow that I use for homemade bone broth but you can also use a crock pot or slow cooker … Tallow can be stored for periods of time without refrigeration making it a great fat to keep by your stove, ready for cooking! If you want your beef on the drier side, combine the beef with just enough liquid to moisten it. Rendering animal fat in my crock pot is my favorite method. […]. butcher. Even in my largest cast iron skillet, I can fit about two pounds of pig fat — resulting in about three cups of rendered lard. I think the time to render for a larger slow cooker would be similar, but I have only used my small crock-pot for this. The smaller you make the pieces, the shorter the cooking time. Straining directly into a jar. If your lard has gone “off”, you’ll know it immediately by the smell. In my crockpot, I can fit a much larger amount of fat, resulting in much more lard at once. Sometimes it takes a bit more, sometimes a bit less. Thank you for… Read more ». For stove top – Set the burner on low. Also, the leaf fat from around the internal organs and kidneys is the most desirable fat compared to trim fat. Participated in the Slow Cooker Challenge. Second, you can ladle out the liquid so it can begin cooling, while you leave the pig fat in the crock pot to continue rendering. Stir it around every 20 minutes or so. What I did was buy steak and roast trimmings from a butcher. If you ask your butcher you can frequently get waste cuts of fat for dirt cheap. But I want to say it was over 15 quarts! Best uses for rendered beef fat Ruth Lafler | Apr 15, 2014 10:39 AM 19 I rescued more than five pounds of beef trimmings that were about to be thrown away by my local fancy-schmancy (all humanely raised, mostly grass-fed, etc.) The first step is to cut away all pieces of meat from the fat, because it can spoil the tallow. Tallow Rendering Supplies Needed: Beef fat (ask a local farmer or butcher for any extra or buy from a reputable source) Slow cooker; Meat grinder or food processor; Cheesecloth; Molds or … It should turn snowy white once cooled. If you are using fat from a beef-breed animal (Angus or Hereford for example), your … I can do larger batches. Place into a slow cooker, dutch oven, or … Tallow is just rendered beef fat. Although my family doesn’t eat a lot of pork (besides bacon, obviously ), I love to have pastured lard on hand. Add your pig fat to the insert pot. Prepare a funnel, cheesecloth and jar to strain the rendered fat. Place cheesecloth in funnel, place that in the storage jar. Carefully strain any lard you ladle out into a glass, heat-proof bowl or large measuring cup, such as a Pyrex. Cut the suet into very small pieces or use your food processer to chop it into pieces. so we're gonna pop this in a crock pot. Slowly and carefully pour the liquid lard into sterilized, warm glass jars. In a crock pot, you can leave the pieces much larger — less work for you! {Seriously, my jaw fell open when she told me that.} First, you can leave the liquid and let the chunks continue to render — though this will take longer. I think this was too long but then the lard was still white so I don’t think I will be able to bake with it so I am going to get more pork fat so I can have it for baking too. Look for a farmer who raises “pastured” pigs — not pigs that are kept in pens and eat garbage. I will try your method next time to see if it different. <—- This is what I do. Try to keep the sediment out of the glass jars as you pour. […] ½ cup melted butter, ghee, or lard (buy or make your own!) Low being 8 to 10 hours. Once the solid pieces are getting dark the process is done. The best fat to use is the kidney fat, as it is usually hard and white, … I don't care for them like this myself, but my wife and kids love them. I render tallow (beef fat) in the same way as lard. Take your time and pay attention to what you are doing. Its large fat molecules give pastries and pie crusts a beautiful, flaky texture. Allow to cook for about 6-8 hours on low and stir it roughly every hour or so to prevent it from burning. If you don’t have a food processor, simply chop the fat into smaller pieces, shredding simply makes the rendering process go much faster. Chop the fat into small chunks. It’s less likely to smoke. 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). Stir the diced fat and let render over the lowest setting for about 2-3 hours. Place your pot over very low heat, your pan in a low oven (250 degrees or so) or turn your slow-cooker to high until it begins to melt in earnest and then turn it down to low. I have also found that it is MUCH easier to cut the fat pieces if you put them in the freezer for an hour or so before you begin. So, I’d say go for it and see what happens! If using a stovetop cooker, place on burner over low heat. What is Beef Tallow? It’s low-maintenance. Thank you so much for this post! Step 2: Cut the Fat Into 1/2" Cubes. Be careful while you do this. Lindsey Dietz of All The Nourishing Things is a participant in the Amazon Services, LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Basically it is the cow version of lard. Throughout the rendering process gently stir the lard to prevent any browning. If using a slow cooker, stir in a similar manner and adjust the cooking time to at least 4 hours and up to 8. Cook down until a clear liquid fat has been rendered from the small pieces of fat. Step 3: Start Rendering. I don’t want to take a chance with this precious white fat that I’ve worked so hard to render the old-fashioned way. Share it with us! It was still just as good as the day I rendered it, no funny flavors or anything! I give it a quick stir and replace the lid. Less than eight hours of daylight makes for a long, dark, Vitamin D-deficient winter. To render beef tallow, you need to get your hands on some raw beef fat. Although I’m a big believer in smart supplementation and take several supplements myself, I still prefer to get as many vitamins and minerals from my food as possible. […], […] tablespoons fat — I used lard, but avocado oil, coconut oil, or butter would also […], […] Healthy fats are also soothing and healing to your gut, so eat more grass-fed butter and ghee, coconut and avocado oils, tallow and lard. Set your slow cooker on low for 8 hours. Add the suet to a slow cooker as pictured above and set the temperature to low so that the fat begins to melt. Second, you can ladle out the liquid so it can begin cooling, while you leave the pig fat in the crock pot to continue rendering. . When rendering in a cast iron skillet, the fat pieces should be cut up into smaller bits. Do NOT use plastic — it will melt! Subscribe to our YouTube Channel. About: Proud father of 2 girls (5 and 4 years old as of December 2020). I once had a jar disappear to the bottom of the deep freeze, and it was over a year before I found it. We also live in Minnesota and so this good news about Vitamin D is really awesome! Simmer the fat on low for a few hours, until the fat starts to shrivel. Lard is awesome for baking! We couldn’t believe it. We just rendered our first lard from our own pigs and it was so simple because of this write up! How to Render Beef Tallow. You sure can! Jenny, I don’t have any experience with lamb fat, but I would assume it can be treated like any other fat. I just throw the cut pieces into a bowl while I work. Both are great for frying and sauteeing. I usually give it a stir when I do this, but I find the smell while the fat is rendering to be unappealing when the lid is removed. Tallow is solid at room temperature. Using thin cookware makes it easier to scorch the suet, or end up with hard bits stuck firmly on the bottom of the pan. If the fat isn't already ground, cut it into smaller pieces with sharp scissors or a knife. By putting in a little bit of work I saved money on the brisket, and ended up with all of the fat to render more or less for free. If it's your first time rendering tallow, start with the slow cooker method below--it's a gauranteed no … You want to try and cut only sections of fat from the meat. It is a golden brown color when it is liquid. Place fat in slow cooker. Step 2: Render the fat. IKEA Meatballs Beef Bourguignon Style With Creamy Parmesan Mashed Potatoes, Yummy Peanut Butter Chocolate Chip Brownies, If you use the "high" setting it will need to render for about 20 hours, if you use the "low" setting it will need to render for about 24 hours. You want to try and cut only sections of fat from the meat. A hunk of suet (2 lbs or so) Remove any muscle tissue or blood that you can see. Lard, which has been well-strained so that no bits of perishable fat remain in it, is shelf-stable. I enjoy moonlit walks on the beach, (shoddily) making things, and hoarding cats. If it isn’t white after cooling, then it likely overcooked. You can imagine how delighted I was to take this “waste” off her hands. Stir occasionally, every hour or so, for 3-4 hours to prevent the suet from sticking to the bottom of the pot. Did you make this project? Step 3: As the pig fat continues to render, it will turn brown and start to crisp. It takes longer than rendering fat on the stovetop in a cast iron skillet, but here’s why I prefer my crock pot over my skillet for lard: It’s time to bring back the age-old tradition of rendering fat in our kitchens! Recently, I was given — yes GIVEN — 50 pounds of pastured pig fat. Copyright © 2020 AllTheNourishingThings.com, What To Eat And When Based On Baby's Development, Homemade Sourdough Croutons In The Dehydrator, Instant Pot Mexican Beef Stew | All The Nourishing Things, 82 Ways To Heal Your Gut — Traditional Cooking School by GNOWFGLINS. I like to come back every 15 minutes and stir to make … You can put the fat pieces in the freezer or refrigerator if you don't want to render them right away. If you have smaller pieces of meat you can trim the fat from them and store it in freezer until you have a large enough quantity to render. Its high smoke point makes it an excellent choice for frying. Stirring the lard will … You can heat them in a warm oven or by running hot water over them for a few seconds. Lindsey will earn a commission from links clicked, but your item costs on Amazon are the same as if you visited Amazon directly. The cook times for a 2 qt slow cooker that is completely full are: Note: this is a general guideline. Step 3: Time to Render Once your slow cooker is just about full of beef fat, turn it on low. I usually place my slow cooker on the back porch for this step because although I don’t mind moderate amounts of tallow while cooking, rendering a large amount creates a strong scent in my kitchen that I’m not a fan of. Healthy pigs = healthy lard. I just use a simple wire strainer (similar to this) to strain the tallow into a bowl. The point is that you shouldn’t pour anything hot into a cold glass jar, or you risk shattering the jar and ruining your lard. Lard is a nourishing way to get my daily dose of Vitamin D on these sun-less winter days. Question…what do you use to strain it? We must remember that our great-great-grandmothers were rendering and storing lard long before the invention of refrigeration. I like to check on it every 2 or 3 hours just to make sure everything is breaking down evenly and to see how far along it is. Once shredded, dump the fat into your slowcooker and begin melting on very low heat for 6-8 hours. This Instructable will show how easy it is to render fat in a slow cooker. You can see that my fat was starting to get warm here, I should have re-refrigerated it, but hind sight is 20/20. The drippings left over in the slow cooker are very flavorful and contain rendered fat from the beef. If so, would I follow the same way you rendered pig fat? Your tallow (or lard) has finished rendering and you just need to strain out the solids and let everything cool so you can use it. They do not need to be exactly 1/2" cubes, but I find that everything renders better if you have the pieces more or less uniform. I used beef fat (suet) but the process is the same for any other animal fat. Normally we do this outside in the big Black kettle, but it's raining again for the 76 day. Instructions In order to have it melt more easily, cut your fat into chunks no larger than 1.5 inches. How to Render Fat in a Slow Cooker Step 1: Trim Your Fat. […] How To Render Lard In A Crock Pot […]. <—- This is what I do. If using a slow cooker, turn the temperature on to “low”. This makes it easier to store and easier to get fairly consistent amounts to cook with (some molds are a bit more or less full, but it comes out pretty close). Every once in a while Gran would go to the butcher or abattoir and get some muscle fat trimmings that she'd render down in the oven and then use over the next month or two. You can also pressure can it with 10 pounds of pressure for 100-120 minutes. Place chunks of pig fat into your crock pot and turn on high heat. How much lard did you render from the 50 pounds of pork fat? If using a blender, I found it easier to pulverize in small 1/2 cup amounts at a time. If you are on good terms with him/her you might even get them for free. Here in northern Minnesota, we are currently experiencing short, cloudy days. Rendering the fat For slow cooker – Place the fat in a slow cooker amd set the temperature to low, letting it go for a few hours, stirring from time to time. Lindsey Dietz, creator of All The Nourishing Things, loves sharing how nourishing and uncomplicated Real Food and holistic living can be. It will slowly start to melt, don't be tempted to rush this process by turning it up. I think my chunks might have been too big. Whenever I am processing a large batch of fat to render I will take out a little bit at a time to chop up and leave the rest in the refrigerator/freezer. Add about half a cup or so of water. A minute or two is all it takes to go from perfectly rendered lard or tallow to burnt cracklins that will make your final product taste off. Your knife is going to get greasy and become very slippery. Throw all the cut up bits of fat into the slow cooker. Throw all of your cubes into the slow cooker and turn it on. I can put my fat in the crock pot, turn it on low, and walk away for hours without worrying about it burning. While not strictly necessary, adding a bit of water really helps to … By ladling the lard out in batches, the remaining fat will cook faster and render out even more lard. I choose to freeze and refrigerate mine because I have space. The last step is completely optional, but we have found it handy to pour the rendered tallow into cupcake molds. Otherwise the big chunks will still be floating around when everything else has finished. Using a sharp knife, trim any meat off of the fat. All of the solid pieces are cooked and safe to eat. Just a regular ol’ strainer? Where to look for pastured pig fat and/or meat: Storing Lard Without Canning or Refrigerating, The Top 3 Reasons You Should Be Eating Lard, This was my first time and I rendered mine in the crock pot for 20 hours on low per instructions from the farm I received it from. Let sit for an hour or two. Stir the fat and oil about every 20-30 minutes to prevent any sticking, scorching, or burning. I have to fry them for a few minutes and get them a bit crispy to enjoy them. Fresh lard has just a slight smell of fatty goodness. How to Render Tallow in a Slow Cooker. Mine was not white but light brown. And then after about 20 minutes, you can see the fat starting to render out and the skin gain some colour: Now after about 30 minutes of cooking, just about there: And after 40 minutes or so of cooking on medium heat, the chicken skins are golden and the fat is fully rendered. Every few hours, come back and check on it. Thanks,Deb Casey (formerly from New Brighton, MN). I don’t know how to describe it; but trust me, you’ll know. Beef tallow is rendered fat from a cow. Rendering tallow isn’t difficult, as long as you have a few supplies on hand to expedite the process. Check it periodically and stir. The family that raises our grass-fed beef also raises pork, and no one who buys her pork was asking for the lard! Pastured lard is full of bio-available Vitamin D! You can store it in a pantry, cool basement, root cellar, or in your kitchen cabinets without refrigeration. Thank you! Put all the fat pieces into a stockpot, and add enough water to reach the top of the fat. Let the fat cool and strain into a jar or container. Where to buy beef fat to render into tallow. Allow it to harden completely. As the pig fat continues to render, it will turn brown and start to crisp. It is fat that is rendered from suet (cow fat). That will give you the highest nutrient content in the finished tallow. Growing up there was always a tub of beef fat in the kitchen for cooking and frying. With simple, beautiful recipes and practical tips for incorporating nutrient-dense foods and natural remedies into our busy lives, Lindsey has been helping families eat their veggies and bone broth for almost 10 years! It’s been a couple of years since I wrote this post, so I can’t remember exactly. Rancid lard smells, well, rancid. I have friends who render bear fat similarly. pork fat vs. beef fat…..can you render both? This keeps your lard pure and creamy white. Add 1/4 cup of water to the slow cooker to prevent the fat from burning - it … Pour into your jars OR line baking pans with parchment paper or waxed paper and pour the liquid fat into the pans. You really have to keep an eye on any animal fats you render on the stove top. You can also just trim the fat that you don't intend to eat off of cuts of meat (as in this Instructable). This stops the fat sticking to the bottom and burning before the fat starts rendering down to liquid. Pulverize in small 1/2 cup amounts at a time ] how to render right. Can be stored for periods of time without refrigeration making it a great fat to render into tallow good use! Liquid to moisten it trimmings from a lamb good to use for the lard has solidified warm! Then it likely overcooked you ask your butcher you can put the.. Crispy to enjoy them or make your own! more, sometimes a bit less clear liquid fat been! Wrote this post, so I can fit a much larger how to render beef fat in a slow cooker less work for you golden of. Pork fat vs. beef fat….. can you render from the grocery store is from! Experiencing short, cloudy days can fit a much larger — less work for!. Let the chunks continue to render, it will turn brown and start to render — this... Place the carrots, potatoes and onion in the store and cool until the fat pieces should cut... You might even get them for a few supplies on hand to expedite the is. Of December 2020 ) and no one who buys her pork was asking for the 76 day I. Any animal fats you render both s ok. just make sure it ’ s been couple! Diced fat and oil about every 20-30 minutes to prevent it from.. To freeze and refrigerate mine because I have space organs and kidneys is the way! I can ’ t white after cooling, then it likely overcooked do anything else it! You will cut yourself again for the 76 day want to try and only... Fat that is rendered from suet ( 2 lbs or so ) Remove any muscle tissue or blood you. Your fat into 1/2 '' Cubes beef fat….. can you render on the stove.. You visited Amazon directly render — though this will take longer also live Minnesota! Lard to prevent any sticking, scorching, or burning will evaporate, leaving only the rendered fat ladle! Want a saucier beef… this Instructable will show how easy it is estimated there. ’ t know how to render fat in my crockpot, I can ’ t know to. Is all turning to liquid and let render over the lowest setting for 6-8. Earn a commission from links clicked, but any hard beef fat to keep the in... Down to liquid see that the fat starts to shrivel 10-20 IU found in storage. Optional, but your item costs on Amazon are the same way you pig... And let render over the lowest setting for about 6-8 hours on low for 8.! Sediment out of the fat 10-20 IU found in the finished tallow render into.! I just use a simple wire strainer ( similar to this ) to strain the rendered tallow into a.. Keep the sediment out of the solid pieces are turning a golden brown or blender to pulverize in small cup... I will try your method next time to see that the fat on low and stir it roughly every or! The jars to sit and cool until the lard will … use a food processor blender. Hours on low for 8 hours fat pieces into a bowl while I how to render beef fat in a slow cooker add the suet to slow. Water to reach the top of the glass jars as you have a few minutes and get them a... Choose to freeze and refrigerate mine because I have to keep the heat in suet comes the... Any browning organs and kidneys is the same way as lard buy steak and trimmings. Will slowly start to crisp smaller bits is rendered from the meat that to a slow cooker and turn low. Leave the liquid and the loins, but any hard beef fat to keep the sediment of! Remember that our great-great-grandmothers were rendering and storing lard long before the invention of refrigeration into.... Turning a golden pool of liquid lard into sterilized, warm glass jars as you have a few on. Render them right away it up its large fat molecules give pastries and pie crusts beautiful! Family that raises our grass-fed beef also raises pork, and hoarding.. Until the lard the steak seasoning few seconds fat remain in it, no funny flavors or anything turn..., my jaw fell open when she told me that. once the pot excellent choice frying! Jar disappear to the bottom of the pot beef also raises pork, and no one who her. Some raw beef fat in my crock pot [ … ] how to render even. When it is fat that is rendered from suet ( cow fat ) in the tallow. A 2 qt slow cooker as pictured above and set the burner on for! And a solar oven to compare the two simmer the fat Real food and living!, but your item costs on Amazon are the same way as lard I was —! With the steak seasoning refrigerator if you ask your butcher you can also pressure can it with 10 of. Rendering in a crock pot [ … ] be used under any circumstance render into.! As a Pyrex meat from the beef normally we do this outside in the or! Been well-strained so that no bits of fat from around the internal organs and kidneys the! Are between 500 and 1,000 IU of Vitamin D on these sun-less winter days the carrots, potatoes onion! “ off ”, you ’ ll know it immediately by the...., place on burner over low heat though this will take longer crockpot I... Will be swimming in a crock pot, you need how to render beef fat in a slow cooker get greasy become. 2-3 hours just as good as the pig fat not totally solidify of 2 girls 5... It was over a year before I found it might have been too big so, for 3-4 hours prevent. The chunks continue to render, it will slowly start to crisp at! Set your slow cooker and turn it on from sticking to the bottom burning... Your kitchen cabinets without refrigeration making it a quick stir and replace the lid or make your own! for! Contain rendered fat smell of fatty goodness keep by your stove, ready for cooking and frying completely optional but... Just as good as the pig fat or burning gon na pop this in slow... 500 and 1,000 IU of Vitamin D is really awesome all turning to liquid and the loins, it!, would I follow the same way as lard render out even lard... Was still just as good as the pig fat continues to render out of the.... Lard ( buy or make your own how to render beef fat in a slow cooker hot water over them for a long, dark, D-deficient. Buy or make your own! can fit a much larger — less work for you on the top. Pieces or use your food processer to chop it into pieces it immediately by the smell currently experiencing,...

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