Stir again after 45 minutes, and once every hour thereafter. Place your roasting pan, uncovered, in an oven set at 250⁰ F. After 30 minutes in the oven, stir. Pre-heat oven to 220°. One the the many benefits of making your own meat stocks is all the wonderful You want to try and cut only sections of fat from the meat. Simmer the fat on low for a few hours, until the fat starts to shrivel. Beef fat — Yorkshire pudding. Lamb fat can be a bit strong for other applications, but chicken fat (schmaltz) is heavenly. 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). Rendering can be carried out on an industrial, farm, or kitchen scale. Also, the leaf fat from around the internal organs and kidneys is the most desirable fat compared to trim fat. If you are seeking an excellent rendering fat from muscle meat try our lamb fat. Strain pot contents through colander into large pot. Step 1: Trim Your Fat. The carcass can then be reserved for making stock. Close oven door. Join the discussion today. Eventually your tallow will begin to darken. I rendered the fat, which basically involves heating it to melting point and then filtering it through sieves that get finer and finer and then adding water (don't boil the fat or adding water will make it explode) and leaving the fat to set - on top of the water. Bacon fat — pretty darn near anything, but especially in cornbread. Rendering is a process that converts waste animal tissue into stable, usable materials. Strain the skin and any bits in the pan through a cloth and sieve into a clean bowl. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow. Read the Cooking with lamb fat discussion from the Chowhound Home Cooking food community. https://joybileefarm.com/easy-guide-to-render-fat-into-tallow First and foremost, roasted potatoes. The first step is to cut away all pieces of meat from the fat, because it can spoil the tallow. This is a softer fat than the … Where to buy beef fat to render into tallow. Super easy tallow rendering (Lamb fat used in this tutorial) Chunk fat up into large pot. Wipe out the pan, return the fat, and bring to a medium boil for a few minutes to cook off any remaining water. That will give you the highest nutrient content in the finished tallow. Stir it around every 20 minutes or so. Place pot uncovered in oven. Bring to a gentle simmer and cook until all the water has evaporated. Leave pot in oven for 24 hrs at 220°. Put all the fat pieces into a stockpot, and add enough water to reach the top of the fat. 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