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Monday 08 January 2024 16:53:06 GMT
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Rendering fat is LOST SKILL in our modern world - let’s bring it back! 💫 It’s easy to do, affordable, and provides a shelf-stable, versatile fat source for cooking and making things like candles, soap, and skincare products! Another thing that I love about using animal fats is that it can be sourced locally vs using imported fats such as coconut, olive, or avocado oil.  It’s also an excellent nose-to-tail eating strategy! Rendering down fat is SUPER easy! Here’s how to do it: 1) Start with very COLD raw fat (straight out of the fridge) and roughly chop into 2” chunks and trim off any bits of meat, gristle, or blood. 2) Next, add the chopped and trim raw fat to a food processor and let it go until it resembles ground beef. If you don’t have a food processor, just chop it up as finely as you can. 3) Add the ground raw fat to a crockpot and cook on low (with the lid ajar) for 6-8 hours.  We want super low heat here to preserve the nutrients and reduce any potential oxidation. Keep an eye on it and stir occasionally. 4) You know it’s done when the rendered fat is clear and the impurities (or “cracklings”) have accumulated together. Strain out the impurities using a strainer or cheesecloth. 5) Pour into a storage container and wait until it cools completely before replacing the lid. The rendered fat will typically turn from a golden yellow to a soft white as it cools, depending on the type of fat. 6) Store fully cooled, rendered fat in an airtight container for 4-6 months in the cupboard, 12 months in the fridge, or indefinitely in the freezer. *Make sure that you are sourcing your fats from organic and grass-finished/pasture-raised sources! 💫Want a FREE printable recipe, a detailed how-to video, plus recipes for making tallow balm and tallow candles?! You can find them on my website and YT channels! Have you ever rendered down fat before? What kind is your favorite? Mine is tallow ☺️.
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