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Author Topic: Cooking With Tallow?  (Read 5302 times)

Offline Michael Bush

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Re: Cooking With Tallow?
« Reply #20 on: July 31, 2024, 06:00:47 am »
Deer fat is strong flavored and in my opinion it's not a nice flavor.  Luckily venison is very lean and there is very little fat.
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Offline animal

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Re: Cooking With Tallow?
« Reply #21 on: July 31, 2024, 10:21:25 am »
Deer fat is strong flavored and in my opinion it's not a nice flavor.  Luckily venison is very lean and there is very little fat.
Agreed. Our whitetail are often very "fat" .. with the fat being relatively hard thick sheets between skin and muscle, that peels off easily.
I was wondering if that strong flavor and/or waxiness is removed, or at least greatly reduced, when it is rendered and filtered. I like the wild taste of the meat, but not the fat.
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Offline Michael Bush

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Re: Cooking With Tallow?
« Reply #22 on: July 31, 2024, 11:58:29 am »
I haven't rendered deer fat.  First there isn't much and second, I always assumed it wouldn't taste that good.  I have rendered hog fat, beef fat and buffalo fat.  I haven't rendered it myself, but the most magic stuff is rendered bear fat.  It's an ingredient in virtually every home remedy from the past that requires oil.  It absorbs into the skin better than anything.  Next best might be lanolin, but lanolin sort of sits on top of the skin for a while before gradually absorbing.
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Offline animal

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Re: Cooking With Tallow?
« Reply #23 on: July 31, 2024, 02:21:25 pm »
That's interesting to know.
Bears are one of the few animals that I don't think I could shoot unless the need was really great. Wolves, big cats, and most birds of prey fall into that category too.
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Offline Bill Murray

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Re: Cooking With Tallow?
« Reply #24 on: September 01, 2024, 11:28:38 pm »
so take all the deer bones and roast them.Cover with water, then bring to boil with carrots, onion, celery. reduce to simmer overnight, strain and you have a wonderful stock, freeze till ready to use

Offline Terri Yaki

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Re: Cooking With Tallow?
« Reply #25 on: September 02, 2024, 07:17:03 am »
Once rendered, how are folks storing their tallow and lard?

Offline The15thMember

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Re: Cooking With Tallow?
« Reply #26 on: September 02, 2024, 12:08:47 pm »
We just freeze ours.  It would probably keep long in the fridge, but we don't have the room. 
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Offline Michael Bush

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Re: Cooking With Tallow?
« Reply #27 on: September 03, 2024, 08:28:26 am »
Beef tallow keeps at room temperature, but of course you can refrigerate or freeze if you like.
My website:  bushfarms.com/bees.htm en espanol: bushfarms.com/es_bees.htm  auf deutsche: bushfarms.com/de_bees.htm  em portugues:  bushfarms.com/pt_bees.htm
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