how to render beef fat in a slow cooker

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

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