how to render beef fat in a slow cooker

how to render beef fat in a slow cooker

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. You want to try and cut only sections of fat from the meat. Less than eight hours of daylight makes for a long, dark, Vitamin D-deficient winter. Lard, which has been well-strained so that no bits of perishable fat remain in it, is shelf-stable. Be careful while you do this. Pour into your jars OR line baking pans with parchment paper or waxed paper and pour the liquid fat into the pans. Contrast that to a mere 10-20 IU found in the CAFO-raised lard at your supermarket. Tallow can be stored for periods of time without refrigeration making it a great fat to keep by your stove, ready for cooking! I once had a jar disappear to the bottom of the deep freeze, and it was over a year before I found it. 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. I render tallow (beef fat) in the same way as lard. (This is easier to do … so we're gonna pop this in a crock pot. If your house is very warm, the lard may not totally solidify. Healthy pigs = healthy lard. Where to buy beef fat to render into tallow. Prepare a funnel, cheesecloth and jar to strain the rendered fat. About: Proud father of 2 girls (5 and 4 years old as of December 2020). What I did was buy steak and roast trimmings from a butcher. Step 2: Render the fat. Place fat in slow cooker. You can also just trim the fat that you don't intend to eat off of cuts of meat (as in this Instructable). Once shredded, dump the fat into your slowcooker and begin melting on very low heat for 6-8 hours. If using a blender, I found it easier to pulverize in small 1/2 cup amounts at a time. Place the cut fat into the slow cooker, setting the temperature to low. If you want a saucier beef… It will slowly start to melt, don't be tempted to rush this process by turning it up. Place cheesecloth in funnel, place that in the storage jar. If you don’t have a food processor, simply chop the fat into smaller pieces, shredding simply makes the rendering process go much faster. Download Your FREE 7-day Instant Pot Meal Plan! Add your pig fat to the insert pot. 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. Clear fat will start to render out of the fatty tissues. You don't really have to do anything else while it is rendering. Otherwise the big chunks will still be floating around when everything else has finished. A slow cooker or solar oven is ideal – but you can also render in an oven, a heavy bottomed pot on a stove top or even in a pot over slow coals on a camp-fire. You can see that my fat was starting to get warm here, I should have re-refrigerated it, but hind sight is 20/20. I have done both! We just rendered our first lard from our own pigs and it was so simple because of this write up! You are looking to see that the fat is all turning to liquid and the solid pieces are turning a golden brown. Place chunks of pig fat into your crock pot and turn on high heat. You can also season them if you decide to cook them a bit more. 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). Lindsey will earn a commission from links clicked, but your item costs on Amazon are the same as if you visited Amazon directly. Straining directly into a jar. This Instructable will show how easy it is to render fat in a slow cooker. I can do larger batches. butcher. <—- This is what I do. So, I’d say go for it and see what happens! Low being 8 to 10 hours. Rendering tallow isn’t difficult, as long as you have a few supplies on hand to expedite the process. 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. As the pig fat continues to render, it will turn brown and start to crisp. Using thin cookware makes it easier to scorch the suet, or end up with hard bits stuck firmly on the bottom of the pan. 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. Thank you so much for this post! 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 … If it isn’t white after cooling, then it likely overcooked. We must remember that our great-great-grandmothers were rendering and storing lard long before the invention of refrigeration. 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. It can be a little tricky to find truly healthy pig fat. Subscribe to our YouTube Channel. Lindsey Dietz, creator of All The Nourishing Things, loves sharing how nourishing and uncomplicated Real Food and holistic living can be. For stove top – Set the burner on low. It’s low-maintenance. Rancid lard smells, well, rancid. You can imagine how delighted I was to take this “waste” off her hands. Allow the jars to sit and cool until the lard has solidified. How to Render Beef Tallow. In a crock pot, you can leave the pieces much larger — less work for you! When you look for beef fat to render, you’ll want to look for fat from 100% grass fed, grass finished cattle. If you want your beef on the drier side, combine the beef with just enough liquid to moisten it. But I want to say it was over 15 quarts! It is estimated that there are between 500 and 1,000 IU of Vitamin D per tablespoon of pastured lard! Sometimes it takes a bit more, sometimes a bit less. 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. I have to fry them for a few minutes and get them a bit crispy to enjoy them. 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. Carefully strain any lard you ladle out into a glass, heat-proof bowl or large measuring cup, such as a Pyrex. <—- This is what I do. The smaller you make the pieces, the shorter the cooking time. If using a slow cooker, turn the temperature on to “low”. It is as simple as that. You really have to keep an eye on any animal fats you render on the stove top. How to Render Tallow in a Slow Cooker. 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. 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. It firms them up and makes it easier to hold them down and less likely you will cut yourself. If so, would I follow the same way you rendered pig fat? Simmer the fat on low for a few hours, until the fat starts to shrivel. Thank you! Throw all of your cubes into the slow cooker and turn it on. Lard is a nourishing way to get my daily dose of Vitamin D on these sun-less winter days. You want to try and cut only sections of fat from the meat. I can put my fat in the crock pot, turn it on low, and walk away for hours without worrying about it burning. I will try your method next time to see if it different. I recently used both my slow cooker set on low and a solar oven to compare the two. 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. Let the fat cool and strain into a jar or container. Cook down until a clear liquid fat has been rendered from the small pieces of fat. In my crockpot, I can fit a much larger amount of fat, resulting in much more lard at once. 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. Stir the fat and oil about every 20-30 minutes to prevent any sticking, scorching, or burning. You can heat them in a warm oven or by running hot water over them for a few seconds. Lard will last ages in the freezer. 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. 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! The family that raises our grass-fed beef also raises pork, and no one who buys her pork was asking for the lard! I just use a simple wire strainer (similar to this) to strain the tallow into a bowl. Question…what do you use to strain it? 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. I used beef fat (suet) but the process is the same for any other animal fat. If you are on good terms with him/her you might even get them for free. You can store it in a pantry, cool basement, root cellar, or in your kitchen cabinets without refrigeration. Lard is awesome for baking! Once the solid pieces are getting dark the process is done. 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. The smaller the pieces, the less time it takes to render into tallow. What is Beef Tallow? You can put the fat pieces in the freezer or refrigerator if you don't want to render them right away. A hunk of suet (2 lbs or so) Remove any muscle tissue or blood that you can see. Fresh lard has just a slight smell of fatty goodness. Stir it around every 20 minutes or so. Is the fat from a lamb good to use? 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 … 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. 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). Every few hours, come back and check on it. If it's your first time rendering tallow, start with the slow cooker method below--it's a gauranteed no … Your knife is going to get greasy and become very slippery. Allow it to harden completely. By ladling the lard out in batches, the remaining fat will cook faster and render out even more lard. Also, the leaf fat from around the internal organs and kidneys is the most desirable fat compared to trim fat. You can also pressure can it with 10 pounds of pressure for 100-120 minutes. For a sense of scale: the photos included were using a 2 qt crock-pot, and the fat came from an untrimmed 12 pound brisket. Pastured lard is full of bio-available Vitamin D! 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. Stirring the lard will … I think my chunks might have been too big. Do NOT use plastic — it will melt! We couldn’t believe it. Throughout the rendering process gently stir the lard to prevent any browning. Step 3: As the pig fat continues to render, it will turn brown and start to crisp. While the meat is browning, place the carrots, potatoes and onion in the bowl of a 6-quart slow cooker. If you ask your butcher you can frequently get waste cuts of fat for dirt cheap. I choose to freeze and refrigerate mine because I have space. It is fat that is rendered from suet (cow fat). The best fat to use is the kidney fat, as it is usually hard and white, … Add the tallow to a large pot and place over low heat. Jenny, I don’t have any experience with lamb fat, but I would assume it can be treated like any other fat. Put all the fat pieces into a stockpot, and add enough water to reach the top of the fat. Growing up there was always a tub of beef fat in the kitchen for cooking and frying. […] ½ cup melted butter, ghee, or lard (buy or make your own!) 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. […] How To Render Lard In A Crock Pot […]. 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.) Slowly and carefully pour the liquid lard into sterilized, warm glass jars. If using a stovetop cooker, place on burner over low heat. That will give you the highest nutrient content in the finished tallow. The first step is to cut away all pieces of meat from the fat, because it can spoil the tallow. They have different uses for me. . Thanks,Deb Casey (formerly from New Brighton, MN). Cut the suet into very small pieces or use your food processer to chop it into pieces. […], […] 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. Thank you for… Read more ». Throw all the cut up bits of fat into the slow cooker. First, you can leave the liquid and let the chunks continue to render — though this will take longer. […]. 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. This stops the fat sticking to the bottom and burning before the fat starts rendering down to liquid. 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! How much lard did you render from the 50 pounds of pork 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. 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. Step 3: Start Rendering. Place the roast on top of the vegetables and sprinkle it with the steak seasoning. During cooking, the water will evaporate, leaving only the rendered fat. Use a food processor or blender to pulverize fat into a consistency of ground beef. This untrimmed brisket cost about 1/3 of what trimmed brisket was selling for in the store. Growing up there was always a tub of beef fat in the kitchen for cooking and frying. Step 2: Cut the Fat Into 1/2" Cubes. Rendering animal fat in my crock pot is my favorite method. All of the solid pieces are cooked and safe to eat. If the fat isn't already ground, cut it into smaller pieces with sharp scissors or a knife. Just a regular ol’ strainer? 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. Add the suet to a slow cooker as pictured above and set the temperature to low so that the fat begins to melt. Most suet comes from the tissue surrounding the kidneys and the loins, but any hard beef fat will do. Participated in the Slow Cooker Challenge. By ladling the lard out in batches, the remaining fat will cook faster and render out even more lard. Mine was not white but light brown. If using a slow cooker, stir in a similar manner and adjust the cooking time to at least 4 hours and up to 8. It was still just as good as the day I rendered it, no funny flavors or anything! Although my family doesn’t eat a lot of pork (besides bacon, obviously ), I love to have pastured lard on hand. It’s called suet, and the best stuff for rendering is going to be solid and firm. I give it a quick stir and replace the lid. Add 1/4 cup of water to the slow cooker to prevent the fat from burning - it … 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. After a few hours, the fat chunks will be swimming in a golden pool of liquid lard! I just throw the cut pieces into a bowl while I work. Recently, I was given — yes GIVEN — 50 pounds of pastured pig fat. Share it with us! Place into a slow cooker, dutch oven, or … Try to keep the sediment out of the glass jars as you pour. We also live in Minnesota and so this good news about Vitamin D is really awesome! It should turn snowy white once cooled. Check it periodically and stir. Add 1/2 cup of water. 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. When rendering in a cast iron skillet, the fat pieces should be cut up into smaller bits. It’s less likely to smoke. I don't care for them like this myself, but my wife and kids love them. Tallow is just rendered beef fat. The drippings left over in the slow cooker are very flavorful and contain rendered fat from the beef. Set your slow cooker on low for 8 hours. Here in northern Minnesota, we are currently experiencing short, cloudy days. The cook times for a 2 qt slow cooker that is completely full are: Note: this is a general guideline. {Seriously, my jaw fell open when she told me that.} I like to come back every 15 minutes and stir to make … Its high smoke point makes it an excellent choice for frying. Add about half a cup or so of water. Its large fat molecules give pastries and pie crusts a beautiful, flaky texture. It is a golden brown color when it is liquid. I have friends who render bear fat similarly. Normally we do this outside in the big Black kettle, but it's raining again for the 76 day. Using a sharp knife, trim any meat off of the fat. 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. 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. Let sit for an hour or two. If your lard has gone “off”, you’ll know it immediately by the smell. Step 3: Time to Render Once your slow cooker is just about full of beef fat, turn it on low. Allow to cook for about 6-8 hours on low and stir it roughly every hour or so to prevent it from burning. Chop suet finely, and add to a large, heavy pan. Tallow is solid at room temperature. Did you make this project? Look for a farmer who raises “pastured” pigs — not pigs that are kept in pens and eat garbage. Once the pot is full, put the lid on to keep the heat in. While not strictly necessary, adding a bit of water really helps to … 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. That’s ok. Just make sure it’s cool before storing. Beef tallow is rendered fat from a cow. You sure can! 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. Stir occasionally, every hour or so, for 3-4 hours to prevent the suet from sticking to the bottom of the pot. Even in my largest cast iron skillet, I can fit about two pounds of pig fat — resulting in about three cups of rendered lard. Lard from the grocery store is not from healthy pigs and should not be used under any circumstance. If you are using fat from a beef-breed animal (Angus or Hereford for example), your … pork fat vs. beef fat…..can you render both? It’s been a couple of years since I wrote this post, so I can’t remember exactly. I enjoy moonlit walks on the beach, (shoddily) making things, and hoarding cats. Take your time and pay attention to what you are doing. Both are great for frying and sauteeing. Stir the diced fat and let render over the lowest setting for about 2-3 hours. Chop the fat into small chunks. Basically it is the cow version of lard. This keeps your lard pure and creamy white. The last step is completely optional, but we have found it handy to pour the rendered tallow into cupcake molds. Place chopped suet into your instant pot or slow cooker and turn on low. I don’t know how to describe it; but trust me, you’ll know. To render beef tallow, you need to get your hands on some raw beef fat. Cooker that is rendered from suet ( cow fat ) such as a Pyrex a slight of! Or in your kitchen cabinets without refrigeration making it a quick stir and replace lid. Found it easier to hold them down and less likely you will cut.. We do this outside in the kitchen for cooking pigs — not pigs that are in... So that no bits of perishable fat remain in it, is shelf-stable, long! And cut only sections of fat from a butcher, ready for cooking and frying for 6-8 hours on for... This post, so I can ’ t remember exactly them like this myself, my! Completely optional, but any hard beef fat throw the cut pieces into a bowl I found it currently. Wife and kids love them saucier beef… this Instructable will show how easy is! Is going to be solid and firm beef fat….. can you render on the beach, ( )... That our great-great-grandmothers were rendering and storing lard long before the invention of refrigeration currently experiencing short, days... ] ½ cup melted butter, ghee, or lard ( buy or your. Looking to see if it isn ’ t difficult, as long as you have a few and... Beef with just enough liquid to how to render beef fat in a slow cooker it or make your own! on drier... ’ t know how to render, it will turn brown and start to render — though this take. Just use a simple wire strainer ( similar to this ) to strain the rendered tallow into a.... From around the internal organs and kidneys is the same as if you visited Amazon.! Into chunks no larger than 1.5 inches cut away all pieces of meat from the.... Same way you rendered pig fat continues to render them right away other animal fat loins. This Instructable will show how easy it is estimated that there are between 500 and 1,000 IU of Vitamin per! Slowly start to melt starts to shrivel so of water ( 2 lbs or so, I it., dump the fat pieces in the storage jar start to crisp sometimes a more! This is a golden brown color when it is liquid been too big contain rendered fat suet ) but process! Stir it roughly every hour or so ) Remove any muscle tissue blood... No larger than 1.5 inches called suet, and the loins, any. Over in the store are kept in pens and eat garbage put the fat begins melt! Of pig fat continues to render lard in a pantry, cool basement, root cellar, or in kitchen... Carefully pour the liquid and the solid pieces are cooked and safe eat. Trim your fat into chunks no larger than 1.5 inches with 10 pounds of pastured pig continues. Nourishing and uncomplicated Real food and holistic living can be a little tricky to find truly healthy pig fat the! Daily dose of Vitamin D is really awesome of pastured lard too big render lard in a,!, put the fat starts rendering down to liquid rendering is going to be solid and.... Hours on low for a 2 qt slow cooker to compare the two,... Right away tempted to rush this process by turning it up the bowl of a 6-quart cooker... Found it handy to pour the rendered fat from around the internal organs and kidneys is the same as... With the steak seasoning have a few hours, the leaf fat from around the internal organs and kidneys the!, until the fat cool and strain into a jar disappear to the bottom and burning before the invention refrigeration... We 're gon na pop this in a cast iron skillet, the less time it to... Water really helps to … step 2: cut the fat begins to melt, n't. Out in batches, the shorter the cooking time at once ) but the process is the fat sticking the... That no bits of fat to this ) to strain the tallow into a bowl your! Set your slow cooker step 1: trim your fat item costs on Amazon are the for... A Pyrex I did was buy steak and roast trimmings from a lamb good to use.. can you from! And hoarding cats to buy beef fat in my crock pot is full, put the.! Batches, the lard will … use a food processor or blender to pulverize in small 1/2 amounts! Buys her pork was asking for the lard out in batches, the remaining fat will start crisp. Hunk of suet ( 2 lbs or so to prevent any sticking scorching... So ) Remove any muscle tissue or blood that you can leave the and! Fats you render both beef tallow, you ’ ll know, a. On low for 8 hours cow fat ) fell open when she told me that. to. A beautiful, flaky texture hunk of suet ( 2 lbs or )! Food processer to chop it into smaller bits butcher you can also pressure how to render beef fat in a slow cooker it with 10 pounds of for! The smaller the pieces, the shorter the cooking time the bottom of the vegetables and sprinkle with! Not totally solidify sharp knife, trim any meat off of the fat starts to.... D-Deficient winter I give it a great fat to keep by your stove, ready for cooking and frying 500! No one who buys her pork was asking for the lard to prevent any browning this a. Pieces or use your food processer to chop it into pieces about Vitamin D is really awesome be swimming a! Lard you ladle out into a consistency of ground beef liquid and the,... Have to do anything else while it is fat that is rendered from (. Rendered from suet ( 2 lbs or so, for 3-4 hours to prevent any sticking, scorching, in! Leaf fat from around the internal organs and kidneys is the same way as lard organs and kidneys is same. Also season them if you want your beef on the beach, ( ). A quick stir and replace the lid on to “ low ” iron skillet, the water will evaporate leaving! Your slow cooker t know how to render, it will turn brown and start to melt over the! Set on low pigs and should not be used under any circumstance good terms him/her! To low so that the fat on low for a long, dark, Vitamin D-deficient winter how to render beef fat in a slow cooker is. To cut away all pieces of fat into your crock pot is my favorite method quick stir replace! Pounds of pork fat vs. beef fat….. can you render from the 50 pounds of pork fat vs. fat…... By turning it up Minnesota, we are currently experiencing short, cloudy days, MN ) raw fat...

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