To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. You might end up with a bit less rendered fat with the wet rendering method because you won’t end up with dry cracklings. One the the many benefits of making your own meat stocks is all the wonderful fat rendered during the process. Eventually the water will evaporate, but in the meantime it will keep the fat from sticking to the pan before the fat begins to melt. Bacon fat — pretty darn near anything, but especially in cornbread. First and foremost, roasted potatoes. Step 3: As the pig fat continues to render, it will turn brown and start to crisp. It all comes down to the cut's concentration of branched-chain fatty acids (BCFAs), a compound found in lamb fat … How can you tell? If you decide to do the wet rendering instead, simply put some water in the pot with the fat chunks. Step 1: Start with the raw pork (left) and beef (right) fat. Roast leaner cuts of lamb in a hotter oven (450°F) to get a lovely brown crust and a well-cooked center; cook fattier cuts of lamb low and slow (325°F) to render all the fat and allow the lamb to cook in its juices. Boiling the fat in water then letting it cool so the fats set on the water is the best way to render. They found that lamb shanks and cuts from the shoulder have more gamey flavor than cuts with less fat (like rib chops, loin chops, and rack of lamb). © 2021 Paleo Leap, LLC. A wider pan, such as a 9" X 13" cake pan, with 2 inch (5.1 cm) sides will work well for 6 to 8 cups of suet.Step 2, Put the suet in the oven-safe pan. The rest of the ingredients will act as a deodorant; getting rid of the smell of rendering the fat and helping to create a totally odourless tallow to make soap or candles with. There is a lot of money to be saved there, especially when considering the rather high price of grass-fed butter, coconut oil and olive oil. The advantage of animal fats like tallow, lard or poultry fat is that they can be obtained very cheaply from your local butcher or farmer. Rendered fat from grass-fed cows is an extremely nutritious food, high in omega 3 fatty acids. Lamb fat can be a bit strong for other applications, but chicken fat (schmaltz) is heavenly. If you choose to render the fat in a slow cooker, set the temperature to low, add the fat, and let cook for several hours, stirring every once in a while. Put the chops in the pan fat side down and cook for four to five minutes until the fat renders and becomes crisp. 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 … But it’s also been the more modern name for the product rendered from basic beef fat and/or lamb fat as well. When you render fat from leaf lard you get a beautiful white, subtle tasting fat that’s perfect for baking or frying. How to Render Goose Fat from Trimmings I f you have goose breasts and you want to render fat out of them before cooking them, use the technique in How to Render Duck Fat . Once cooled, you are left with clean pure fat. Of course, it’s a good idea to try and get the fat from an animal that has been grass-fed and pastured. In contrast, lard rendered from sub-cutaneous or muscle fat tends to be darker in color and more, well….piggy. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. Now it is usually either rendered animal fat, coconut oil, or butter. With a little luck, you’ll probably even find a farmer willing to give it to you for free. Rendering just means cooking raw fat until it is melted. You now have a bowl of rendered fat for suet. In other words, they need to be rendered. Bacon fat — pretty darn near anything, but especially in cornbread. Coconut oil, olive oil and butter or clarified butter are delicious fats that are also healthy for you, but the real original Paleo fats are animal fats. It’s a good time to put on some nice music and empty your mind as your doing it. Put a small amount of water at the bottom of the pot you are using to render the fat. It’s a good idea to render quite a bit of fat all at once because the whole process can take quite a bit of time. After you’ve removed any pieces of flesh and you’ve cut up the fat into small chunks, it’s time to put it all in either your crock-pot, an oven proof pot, or in an heavy bottomed pot or dutch oven for the stove top. Season the fat and meat with salt and pepper. Heat a dry griddle pan over a high heat until very hot. If you’ve bought a whole goose and cut it up (raw) into goose breasts and legs for other applications, you’ll be left with a lot of fat on the carcass. Beef fat — Yorkshire pudding. The highly saturated final product will stay good almost forever so don’t worry about it going rancid. Time for a decision. Procedure to render fat into tallow or lard. In about an hour, give it a stir, then every half hour after that until there is a clear separation of liquid fat and solid cooked "stuff" AKA cracklings. Fat is rendering as I speak. Gelatin is hydrolyzed Collagen which happens around the same temperature as the fat starts rendering. Woo Hoo! Right with you. It might prove useful to place a piece of cheese cloth in the strainer to retain some of the smaller bits as well. Thanks EssexHebridean - I was hoping the fat would be good for roasties! How to Render Suet. Salt and pepper your lamb rack and drizzle with a little bit of olive oil. The total time it will take really depends on the amount of fat being rendered, the temperature and the size of the fat chunks. Beef fat is high in niacin, vitamins B6, B12, K2, selenium, iron, phosphorus, potassium, and riboflavin. Stick the chopped fat in a 200F oven in a roasting pan sized so that the fat is about 2" deep. Rendering lard is a lost art – a worthwhile technique forgotten in a fat-phobic, Lean Cuisine-centered culture. In the case of beef or lamb fat, you’ll get suet and render it to obtain tallow. Place your lamb rack in the pan fat side down. That’s the lard that’s easier to find. Most of the time suet comes from visceral fat around the kidneys or inside the loin. Have a look at Paleo Restart, our interactive Paleo 30-day program. When dry rendering, you can keep the browned cracklings and use them as a snack later on if you want. First you need to trim off any pieces of flesh or muscle meat still attached to the fat as that would cause the fat to spoil. … First and foremost, roasted potatoes. Lard, Tallow, Bison, and Lamb Fat. To render fat of any kind, including beef suet, fill 1 stock pot ½ full of cut up fat. 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