Post by Deleted on Dec 13, 2006 13:18:24 GMT -5
Hello, Just thought ya'll might like a Tallow/Lard recipe.
Have your butcher grind your excess fat into 4 pound packs, ground like chili meat. Melt fat in pan till all is melted. You will have ground "chitlins" left over. Pour fat into large measuring bowl. If you have 5 cups of fat, you will add 10 cups of water. (Twice as much water to fat ratio.) Place melted fat and water in large pot. You will need plenty of head space to avoid boil overs. As we speak I am making a large batch of Tallow in a 16 qt. stock pot-12 cups fat w/ 24 cups water. Bring fat/water to boil, then simmer for 4 hours. Once done, set pot to cool, then place in frig ( if pot will fit) or outside ( if done in winter) to solidify. You can pour rendered tallow/water into smaller pot when cool to fit in fridge. The top solid layer is your rendered fat, then there is a thin white gritty layer under fat, and then the rest of the water. To remove from pan: 1. Place plate over pot and turn over in sink, (never worked for me) 2. Use a hot knife and cut fat in half and lift out of pot. Scrape white grit from bottom of fat, cut in usable pieces, place in freezer bags and freeze till use. Beef Tallow fries the best of anything and is great in pie crusts.
Hint: If the fat is not ground it takes forever to melt out the fat from large chunks. You will have large chitlins that your dogs will love though. For the above batch that I am making today (for a friend) the fat was in large chunks and it took all day yesterday to melt out the fat. With ground, it just takes a couple of hours.
Have your butcher grind your excess fat into 4 pound packs, ground like chili meat. Melt fat in pan till all is melted. You will have ground "chitlins" left over. Pour fat into large measuring bowl. If you have 5 cups of fat, you will add 10 cups of water. (Twice as much water to fat ratio.) Place melted fat and water in large pot. You will need plenty of head space to avoid boil overs. As we speak I am making a large batch of Tallow in a 16 qt. stock pot-12 cups fat w/ 24 cups water. Bring fat/water to boil, then simmer for 4 hours. Once done, set pot to cool, then place in frig ( if pot will fit) or outside ( if done in winter) to solidify. You can pour rendered tallow/water into smaller pot when cool to fit in fridge. The top solid layer is your rendered fat, then there is a thin white gritty layer under fat, and then the rest of the water. To remove from pan: 1. Place plate over pot and turn over in sink, (never worked for me) 2. Use a hot knife and cut fat in half and lift out of pot. Scrape white grit from bottom of fat, cut in usable pieces, place in freezer bags and freeze till use. Beef Tallow fries the best of anything and is great in pie crusts.
Hint: If the fat is not ground it takes forever to melt out the fat from large chunks. You will have large chitlins that your dogs will love though. For the above batch that I am making today (for a friend) the fat was in large chunks and it took all day yesterday to melt out the fat. With ground, it just takes a couple of hours.