Originally Posted by
archeryrob
Who has made it and what experience did you have and recipes did you use?
I shot a really fat doe weeks back and just rendered down a bag of fat into tallow. I fried it all out and got about pint or so of tallow from this one deer with about 3/4 a iron skillet full of it. I might have had 3/4 a quart but spilled some all around the fire pit trying to pour it.
When it skimmed over I was reading 95° for the temp with a meat thermometer and inside was over 105 and liquid. At 85° is seemed softer than Emmerts lube and harder than Crisco. at 72° now it is just a bit softer than Emmerts lube is and you can get some grease on your finger, slightly dent it, but its not going to mold easy or spread. So I assume it would work as conical and patch lube plain, but might work better with a small bit of BW for their use. When using for BP revolvers I think its going to need a bit more of oil to thin it.
Rib, back and but fat rendered out just like bacon. The sacky visceral fat on the fish kind of turned dark and stayed full of oil until I kind of squeezed them with the fork on the side of the pan. Bonus the dog and cats now have a supply of small deer bacon on munch on. 8-)
So who has used it and what recipes did you use? Also, how many posts do you need before your avatar works, or shows?