ALMOST BEEKEEPING - RELATED TOPICS > FARMING & COUNTRY LIFE
Cooking With Tallow?
Kathyp:
Glad you posted this. I have a bunch in my freezer too and have not gotten to it. I was going to chunk it, but now I'll grind it first.
gww:
I am always too lazy to grind though I have no doubt it would be a bit faster. Mine does take quite a while but I don't find it hard. I do it in a turkey roasting pan in an oven on low heat with no water added. I do usually make one drain on it before the chunks start really browning. I probably lose a little at the end cause the most I do is smash with a ladle and when I was young we had a press. I have did deer, beef, pork or chicken fat. The chicken and pork don't taste too bad after rendered with a little salt sprinkled on them. I made a bunch of soap a couple years ago and so did a little bit of it.
Kathyp:
gww how do you store yours and do different types require different storage? Chicken doesn't seem to keep for me and I am not sure what I am doing wrong.
gww:
Kathy
I would think freezing might help on some but all seem to get strong in time if my memory is correct from youth. The later stuff I did actually got used pretty quick making soap and so I really don't have current info to add. To me now days, frying bacon and then using the grease to fry other stuff fits better then about anything.
Cheers
Kathyp:
--- Quote ---To me now days, frying bacon and then using the grease to fry other stuff fits better then about anything.
--- End quote ---
That's what I do too, but I did get some beef fat with our order last year and I have had it in the freezer until I could render it. I need the space so I need to get at it soon.
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