Everything you ever wanted to know about tallow but where afraid to ask…
Beef or sheep fat once rendered is TALLOW
Pig fat once rendered is LARD
Chicken fat is SCHMALTZ
As a food tallow is a source of CLA conjugated-linoleic acid. It is rich in vitamins A,D,E, and K. It has a very high smoke point.
Other uses (aside from the absolute BEST thing to cook Yorkshire Pudding in) include candles, body butter, and soap
To render tallow you will need:
Beef fat (also known as suet). The fat from around the kidneys and other organs will give you a fabulous white creamy tallow. However any fat will do.
Cheesecloth or muslin of some description
Jars
Method:
Chop the fat into smaller the chunks. the smaller it is the easier it will render.
In a slow cooker or a large pot on a very heat render the fat for 5-6 hours.
Scoop off any impurities that have floated to the top.
Strain your fat through a cheesecloth into sterile jars.
See our Tallow Body Butter for more info on this fabulous soothing balm for hard working hands (and other parts).