RepackboxMidSouth Shooters SupplyLoad DataLee Precision
Inline FabricationSnyders JerkyWidenersTitan Reloading
Reloading Everything RotoMetals2
Results 1 to 18 of 18

Thread: Rendering Beef Fat to Use in the Deep Fryer

  1. #1
    Boolit Master challenger_i's Avatar
    Join Date
    May 2010
    Location
    Windy West Texas, between the rocks, and the trees.
    Posts
    640

    Rendering Beef Fat to Use in the Deep Fryer

    Yep, what the title implies! Looking for input on taking trimmings and putting in the fryer. Hints on how long it will keep before it gets nasty is welcome, too!
    Rights, and Privileges, are not synonymous. We have the Right to Bear Arms. As soon as the Government mandates firearm registration, and permiting, then that Right becomes a Privilege, and may be taken away at our Master's discretion.

  2. #2
    Boolit Grand Master



    M-Tecs's Avatar
    Join Date
    Apr 2008
    Location
    Minnesota
    Posts
    9,710
    https://thekitchenknowhow.com/how-to-render-beef-fat/
    Keep homemade tallow refrigerated for up to 3 months or frozen for up to a year.
    2nd Amendment of the U.S. Constitution. - "A well regulated Militia, being necessary to the security of a free State, the right of the people to keep and bear Arms, shall not be infringed."

    "Before you argue with someone, ask yourself, is that person even mentally mature enough to grasp the concept of different perspectives? Because if not, there’s absolutely no point."
    – Amber Veal

    "The Highest form of ignorance is when your reject something you don't know anything about".
    - Wayne Dyer

  3. #3
    Boolit Master
    Join Date
    Jun 2018
    Location
    Decatur county, TN
    Posts
    528
    My fryer always wants to make a mess on the counter with tallow or lard. Works good in the skillet, though.

    Pour it in jars while it's hot. It'll last for years with no moisture and a good seal.

  4. #4
    Boolit Grand Master Nobade's Avatar
    Join Date
    May 2005
    Location
    SE WV
    Posts
    6,345
    The crock pot is the deal for making tallow. Just let it go until done. Skim and filter and you're there.

  5. #5
    Boolit Buddy
    Join Date
    May 2010
    Location
    SE Pa
    Posts
    301
    I course grind the fat then slowly render it in a large pot or a crock pot. Heat very slowly and when it almost stops bubbling you are done. Try to keep the temp<300. You can ladle off the fat and filter it thru cheese cloth. Make sure you save the little greasy brown bits left over in the pan. We refer to them as kosher bacon bits and with a little salt you keep snacking on them even though they are full of fat and you know they are probably bad for you. As long as the oil is clear and there is no moisture in it I don't refrigerate it if it remains sealed.

    The biggest problem with tallow is trying to clean it since it is a solid at room temperature making it impossible to filter between fries unless it is way too hot. And home made tallow can be extremely "beefy" and can overpower most dishes and french fries. I cut it at least 1:1 with vegetable oil and you still get plenty of the beef taste and it is easier to filter.

  6. #6
    Boolit Master challenger_i's Avatar
    Join Date
    May 2010
    Location
    Windy West Texas, between the rocks, and the trees.
    Posts
    640
    All good information.

    Thanks!
    Rights, and Privileges, are not synonymous. We have the Right to Bear Arms. As soon as the Government mandates firearm registration, and permiting, then that Right becomes a Privilege, and may be taken away at our Master's discretion.

  7. #7
    Boolit Grand Master

    Join Date
    Mar 2013
    Location
    Northwest Ohio
    Posts
    14,901
    I have done it in a croc pot, I wrap the fats / trimmings in cheese cloth add water and cook down. The clean fat will float let cool and it can be lifted off and dried. The cheese cloth holds the unwanted bits.

  8. #8
    Boolit Master
    Join Date
    Jan 2007
    Location
    Brushy Mountains of NC
    Posts
    1,404
    I can't help you on how to render it but my Father rendered tallow from a beef we slaughtered in the 1970's. I have a couple pints that is still good, only a little oxidized on the surface. He rendered it and filtered it. He said if it is pure it will keep for years and I guess it did. He used it for his boots and I used it for ML patches.

  9. #9
    Boolit Grand Master GhostHawk's Avatar
    Join Date
    Mar 2014
    Location
    Fargo ND
    Posts
    7,151
    The old first generation norwegian farm wife I knew always rendered her pig lard in the oven. But I could see where the slow cooker would work.

    Personally I switched from electric fry pots to a large wok type nonstick pan on the gas stove. I mostly use whatever brand of Canola oil I can find in gallon size cheap. I do have a nice little alum pot with lid to store it in the fridge in, and a small mesh screen that just sits on top for filtering out crumbs.

    One of my favorites is to take cheap pork, be it boneless ribs, or steaks, whatever. Cube it up, hit it with Adolph's meat tenderizer and garlic, then roll in bread crumbs. I do my fry's from scratch starting with raw peeled potatoes, when the fry's start showing golden color drop in the cubed pork and fry till lightly golden brown. Maybe not the best for me, but mighty tasty.

    PS I do dry my fry's after cutting on a cotton towel to remove moisture, and do NOT overfill the pan or overload it. AnSd I keep the lid that fits the pan handy off to the side if I need it. So far after some 15 years I never have.
    I truly believe we need to get back to basics.

    Get right with the Lord.
    Get back to the land.
    Get back to thinking like our forefathers thought.


    May the Lord bless you and keep you. May the Lord make His face to shine upon you and be gracious unto you
    and give you His peace. Let all of the earth – all of His creation – worship and praise His name! Make His
    praise glorious!

  10. #10
    Moderator Emeritus


    JonB_in_Glencoe's Avatar
    Join Date
    Mar 2010
    Location
    Land of 10,000 Lakes
    Posts
    16,015
    I've never done Beef fat, But I started rendering Schmaltz in a pressure cooker, instead of fry pan or soup pot.
    ~~~~~~~~~~~~~~
    “If someone has a gun and is trying to kill you, it would be reasonable to shoot back with your own gun.”
    ― The Dalai Lama, Seattle Times, May 2001

  11. #11
    Boolit Master
    Join Date
    Jul 2022
    Location
    Godzone country ,New Zealand
    Posts
    532
    I have large pot and preserving pan bot about 15litres ...when kill a sheep I cut up the fat into small hunks and put it in pot and cook on barbeque outside...keep stiring it as it cooks,run sharp knife through it as it starts to render down...keep going till you have nearly clear liquid and some lumps of fat skin,for want of a better term.... scoop out the lumpy bits and pour off the liquid.... I keep it for the wee birds over winter,just hang pots up tree and they go nuts over it...

  12. #12
    Boolit Master challenger_i's Avatar
    Join Date
    May 2010
    Location
    Windy West Texas, between the rocks, and the trees.
    Posts
    640
    The grease cookie method: that was the method what I was thinking of. Thanks!

    Quote Originally Posted by country gent View Post
    I have done it in a croc pot, I wrap the fats / trimmings in cheese cloth add water and cook down. The clean fat will float let cool and it can be lifted off and dried. The cheese cloth holds the unwanted bits.
    Rights, and Privileges, are not synonymous. We have the Right to Bear Arms. As soon as the Government mandates firearm registration, and permiting, then that Right becomes a Privilege, and may be taken away at our Master's discretion.

  13. #13
    Boolit Master
    Join Date
    Aug 2006
    Posts
    629
    I've got a ceramic bowl with a tin foil "lid" that I keep next to the stove that has a mixture of beef, pork and bacon fat. About every month or two I'll scoop it into a sauce pan and heat it up on medium low heat to boil off any moisture, and I'll scoop off any bits, and then I'll pour it back into the ceramic bowl. There's fat in that bowl that is way older than 3 months--probably older than a year.

    I'm sure if I didn't keep remelting regularly it probably wouldn't last nearly as long.

  14. #14
    Boolit Master challenger_i's Avatar
    Join Date
    May 2010
    Location
    Windy West Texas, between the rocks, and the trees.
    Posts
    640
    Well, going by your screen name, I'd be willing to bet the only reason you have a refrigerator is to keep things from freezing...
    Rights, and Privileges, are not synonymous. We have the Right to Bear Arms. As soon as the Government mandates firearm registration, and permiting, then that Right becomes a Privilege, and may be taken away at our Master's discretion.

  15. #15
    Boolit Master
    Join Date
    Aug 2006
    Posts
    629
    Quote Originally Posted by challenger_i View Post
    Well, going by your screen name, I'd be willing to bet the only reason you have a refrigerator is to keep things from freezing...
    Haha! No, I'm in Anchorage (or "Los Anchorage" as most folks up here call it because it doesn't bear much resemblance to the real Alaska). Anchorage temps are probably far more like the Pacific northwest than the insane cold they see in interior Alaska.

    That said, in winter when temps are consistently below freezing, I've been known to place an ice chest on the back deck and use it as a second freezer!

  16. #16
    Boolit Man YippyKiYay's Avatar
    Join Date
    Jan 2021
    Location
    Texas By Gawd
    Posts
    84
    On the farm mom always rendered the fat from beef and hogs.
    She put a cup of water in a Huge pot, sweet ice 2 burners, put fine chopped fat in it, and a lid. Low heat a few hours. The water finally evaporates and you get cracklings for corn bread too.

    I still do it the same way.

  17. #17
    Boolit Master


    Join Date
    Nov 2006
    Location
    Middle Tennessee
    Posts
    1,130
    No better fat for pan searing steaks than to render fat trimmings in an iron skillet, then cook the steaks. Beats any oil or lard.

  18. #18
    Boolit Grand Master
    white eagle's Avatar
    Join Date
    Jul 2010
    Location
    718 miles E. of Wall Drug
    Posts
    6,213
    not beef but I rendered down some black bear fat
    been using it for a couple of years now
    mix it with bee's wax for a leather water proofer, good stuff Maynard
    Hit em'hard
    hit em'often

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Abbreviations used in Reloading

BP Bronze Point IMR Improved Military Rifle PTD Pointed
BR Bench Rest M Magnum RN Round Nose
BT Boat Tail PL Power-Lokt SP Soft Point
C Compressed Charge PR Primer SPCL Soft Point "Core-Lokt"
HP Hollow Point PSPCL Pointed Soft Point "Core Lokt" C.O.L. Cartridge Overall Length
PSP Pointed Soft Point Spz Spitzer Point SBT Spitzer Boat Tail
LRN Lead Round Nose LWC Lead Wad Cutter LSWC Lead Semi Wad Cutter
GC Gas Check