Personally I'd double or triple that amount but you could definitely start with that. I like to semi freeze the fat so it's easier to chop into smaller pieces, about dime size. Running it through a meat grinder is ideal but I don't have one which is ridiculous on its face and I need to alleviate that problem. Then I just toss the chopped fat into a slow cooker on low overnight, 24 hours, or however long it it takes until I feel like it's done.
When I feel like it's rendered down enough, I line a collander with cheesecloth and strain it into a big bowl with some water and refrigerate. Once the tallow is solid, I separate it from the water and jar it up.
I use it for all kinds of things from cooking to soap making. Good luck!
5lēstäk / Bill Reichlin
npub1wpj…6zcs
2024-05-12 18:11:29
in reply to nevent1q…unz6
Author Public Key
npub1wpjh6r66yu9ysyhs74j4ez88crps9e0dt0c83pluqhlz7xhlxvhqe76zcsPublished at
2024-05-12 18:11:29Event JSON
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"content": "Personally I'd double or triple that amount but you could definitely start with that. I like to semi freeze the fat so it's easier to chop into smaller pieces, about dime size. Running it through a meat grinder is ideal but I don't have one which is ridiculous on its face and I need to alleviate that problem. Then I just toss the chopped fat into a slow cooker on low overnight, 24 hours, or however long it it takes until I feel like it's done. \n\nWhen I feel like it's rendered down enough, I line a collander with cheesecloth and strain it into a big bowl with some water and refrigerate. Once the tallow is solid, I separate it from the water and jar it up. \n\nI use it for all kinds of things from cooking to soap making. Good luck! ",
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