I was surprised at how far the lard rendered down. Today, most keep people keep it in the fridge where it can keep for up to six months. You can also slice lard into small cubes and line them up in a baking sheet that has parchment paper. If your still not convinced or want to hear more go: here – 4 Reasons to Eat Fat When cotton gins combed the South’s ballooning cotton harvests to produce clean fiber, they left mountains of seeds behind. Let the lard cool for 10-15 minutes and transfer to fridge. Lard after about 20 minutes in slow cooker on low. Making statements based on opinion; back them up with references or personal experience. Is there a difference between freezing meat at 26°F and 0°F? After deep-frying, allow your cooking fat to cool to room temperature or slightly warmer. How do I provide exposition on a magic system when no character has an objective or complete understanding of it? (If there are large lumps of contamination I'll strain them off now). Pork fat paste after 10 mins on low in slow cooker. This increases the surface area so that it will melt more readily. Rendering that lard has been on my to do list for quite some time. I have not had issues with impurities - my rendered lard is very clear and white. Seasoned Advice is a question and answer site for professional and amateur chefs. Tallow from pasture-raised cows also contains a small amount of Vitamin D, similar to lard. I am seeking a way to clear it completely. To learn more, see our tips on writing great answers. How would a theoretically perfect language work? The fat rises to the top, the contaminants fall down. Potatoes. Why the variation of the terms? What is the ideal way to prepare (and the type of) beef for a homemade meat pie? To Clarify Fat. And once you've tasted pastry made with lard or French fries cooked in tallow, you'll be hooked. Avoid these. Thanks for contributing an answer to Seasoned Advice! These are just a few uses that I can think of off the top of my head. Better user experience while having a small amount of content to show, Enforceability of codes of conduct for smaller projects. I use it to pop popcorn, on bread for grilled cheese sandwiches and toast, as an oil in recipes and baking, etc. First add water to cover the bottom of the pot or pan you’re using to cook the lard then add a layer of fat pieces. Friends, it couldn’t be easier. They will have absorbed the flavors trapped in the oil, so they won't necessarily be good to eat. LARD WANTS WORLD PEACE! How to Gelatin-Clarify Oil. Use your lard in place of shortenings, butters, and oils. Share this: Click to share on Facebook (Opens in new window) Click to share on Twitter (Opens in new window) Click to share on Pinterest (Opens in new window) More; Like this: Like Loading... Related. Place in a large pot (for the stove top), a large pan (for the oven) or your slow-cooker insert. Am I really receiving FT8 signals from 12,000km on 144Mhz, On circles and ellipses drawn on an infinite planar square lattice. Stack Exchange network consists of 176 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy. https://www.thehealthyhomeeconomist.com/video-how-to-render-lard I never let it get to a boil, and this does take a long time. This is how I do it: Cut tallow (suet) or lard into small pieces, about 1/2 inch each. Rendering lard is easy, and it's the same process for beef tallow. Are products labeled Kosher or Halal generally of a better quality than those that aren't? Lard will keep at room temperature for a long time, which is how our ancestors did it without any refrigeration. A careful cook seldom buys lard; she saves all the skimming from soup, all trimmings from steaks, and the drippings from roasts. Use two eggs and separate your egg whites into a bowl and beat them. Cut off the big chunks of meat or kidney remaining in the fat, then chop into small pieces, or run it through your food processor or meat grinder. Ladle and strain the … There is one exception for fats that congeal at room temperature (bacon grease, coconut oil, etc. Drop the potato slices into the hot cooking oil and cook them for several minutes until they're golden brown. Chances are, this tutorial will fall in the ranks with the rest. Often the bottom of the fat has a layer of finer contaminants but I can scrape that layer off - the body of the fat is good. THE PEACE SKY; FAN ART; Films; GAMES; SHOP; 11/12/2017 Clarify… If you like Lard’s World Peace Tips please look at ways to support us at Patreon. After a little while, you will start to see a transparent, slightly yellowish liquid forming. Most “clean” commercial lard on the market charge more than $20 per pound. Lard is my #1 favorite oil to cook with. Clarify your role in life. In fact, the lower the heat the better. I have had some up to 2 years and tasted fresh. Remove the potato slices from the oil and discard them. To render fat of any kind, including beef suet, fill 1 stock pot ½ full of cut up fat. « Nadine LeBean and The Life Humblings, Get Prepared: Protein Poisoning in a Survival Situation, A Happy Accident, Leaf Lard | Ordinary Choices, Praise the Lard – Guest Post | The Harmonious Kitchen, Adventures With The Sage » Blog Archive » Rendering Lard, Tamales Verdes - A Little Bit of Spain in Iowa, Winter Menu Plans {January 13-19} | Nourishing Simplicity, Tasty Eats at Home » Beet and Parsnip Soup with Cashew Cream, Winter Menu Plans {Feburary 10-16} | Nourishing Simplicity, Farmer Brie’s Chicken Pot Pies | Connecticut Food and Farm, GAPS Chicken Nuggets (with Beets and Kale on the side) (Paleo, GF) | Diary of a Small Town Earth Muffin, How to Render Lard | Wonderfully Balanced, Onion and pork meat crackling rolls–Pãezinhos de cebola e carne de torresmo | Mangia che te fa bene, How Do You Cook Pork Chops | How Do You Cook, My Humble Tips on Blogging For Profit - My Humble Kitchen, Better Than Fast Food Chicken Nuggets - My Humble Kitchen, Learn How to Render Lard - Homesteader Haven, Easy Homemade Sweet Potato Chips - Back To The Book Nutrition, How To Render Hog Fat Into Lard – A video experience | MicahGallant, A Self-Sufficient Day - Queen D Ranch Gardening - Queen D Ranch Gardening, Delayed Easter baking! 5. Chain Puzzle: Video Games #01 - Teleporting Crosswords! The fat rises to the top and when cold can be removed and is fairly pure. Your email address will not be published. Share this: Click to share on Facebook (Opens in new window) Click to share on Twitter … site design / logo © 2021 Stack Exchange Inc; user contributions licensed under cc by-sa. Transfer to mason jars. I fry burgers in lard. 4% solution, in which we render smoked pork fat sublime | Welcome to Auburn Meadow Farm, For the Love of Pork Fat (or How I Learned to Stop Worrying and Make My Own Lard) | How to Eat a Dinosaur, http://www.spain-in-iowa.com/2011/02/how-render-lard-the-right-way-snow-white, Polvorones de Aceite - Spanish Christmas Almond Cookies, Happy New Year: Top 10 posts of 2011 - A Little Bit of Spain in Iowa, Utilizing Our Local Ingredients: Embracing Fat | Rock Bottom Ranch, a site of the Aspen Center for Environmental Studies, http://www.spain-in-iowa.com/2011/02/how-render-lard-the-right-way-snow-white/, Recipes: How To Render Your Own Lard Using A Crockpot - Paleo Omaha, Recipe: Lard Rendering How To | Good Food, Why I love lard, and how to render it. Why is it so hard to build crewed rockets/spacecraft able to reach escape velocity? Measure into a small pot half a cup of water for every quart of used oil. I made my biscuits with lard and they were amazing! I don't understand the "boil in water" part. Odd that lard, given its fatty acid profile and vitamin content, earned such a bad rap over the last few decades. You don't mention the amount of heat or exact process you are using, so I can't speculate as to what your exact situation is, but it's possible you are trying to do this over too high heat. why is user 'nobody' listed as a user on my iMAC? Is there a fool proof way to fry sausage? Here is what they stand for; lard is the liquid fats of animal fats, lardon is a cube or strip of pork fats, pork crackling has the same meaning as crunchy pork fats, and they both means rendered pork lardon that is crispy and crunchy. Describe the whole process. The liquid lard will appear golden brown in color. Could be anything. Cook the lard slowly. Not really a good idea to re-re-use bacon grease tho. Sprinkle it with one teaspoon of powdered gelatin per half … The rendered lard hardens up and turns white (or a little darker depending on the type of fat rendered and if it got burned in the process). Can you edit your post to describe your entire process? It only takes a minute to sign up. To gather fat is to recycle grease and frying pan drippings by "Clarifying" them. Source. If the fat is from the inner organs, such as around the kidneys (the highest quality fat), remove the kidneys and organ meats before rendering or the final fat will smell off. Why does prepackaged deli meat taste better when you take each slice and “fluff” it? I can't wait to try pie crusts, as I've only heard tale that lard makes the best crusts you could ever imagine. Asking for help, clarification, or responding to other answers. I fry ham in lard. The usual method to clarify lard or tallow is to strain out the larger particles and then boil in water. If you read my blog with any regularity, you know I'm a big fan of lard and tallow. I fry steaks in lard. Put the dripping to be clarified into a saucepan, set it over a moderate fire until all the fat is melted; then strain into a clean pan, and add to every three pounds of this fat a pint of boiling water and a quarter-teaspoon of baking soda. When buying commercially-available lards, make sure they’re not hydrogenated (most are [hydrogenated]). Is there perhaps some additive can be used to clear these way or perhaps some different method of processing in order to get pure, pristine, white fat? Is There A Better Way Than Straining To Clarify Lard and Tallow? How to … Rendering lard or tallow at home may sound intimidating, but trust me, rendering these fats is the easiest thing in the world. I've been asked to edit the question. This should prevent the lard from getting exposed to the air. 1 2. jonni_hayes. Since this was my first time, I think I was nervous about the process. His article includes a 58-minute interview of Dr. Fred Kummerow, which is also available on YouTube (19a) and as a transcript (19b), that exonerates properly rendered lard… Well I cook with lard and it gets contaminated with food particles. As the … If you choose to buy lard rather than render it yourself, be very careful about the lard you find in stores. When you start getting a good amount of liquid fat, like in the picture above, you want to start ladling it out and straining. The water will eventually cook out–it’s just there at the start while you get the first pieces of fat melting so the fat doesn’t stick to the bottom. With the paste, I stir about every 10 minutes and start straining about 20 minutes in. Heat the fat over low heat, stirring occasionally. I fry potatoes in lard. LARD’S WORLD PEACE TIPS; LARD’S COMIC STRIPS ; LARD MEETS… GET INVOLVED. Sorry I'm a bit late. I seem to talk about fat all the time. The fat may have some meat scraps and perhaps bone attached. Is there a table that shows the cooking temperature and the duration for different meat types and its bones? What prompts this query is that I've now come across a situation where the contaminants are apparently so fine they don't separate out and fall down - the fat remains discoloured by their presence. Am I obligated to disclose coworker misconduct? And all of them are pretty much the same. You can do it on a stove top, in the oven, or in a slow-cooker. That liquid is your rendered lard. Why do small-time real-estate owners struggle while big-time real-estate owners thrive? Pastured lard is a remarkably good source of vitamin D and of monounsaturated fat – the same fatty acid found in olive oil and avocado that is heralded for its benefits to cardiovascular health. I fry eggs in lard. In a few minutes, most of the milk solids will have been skimmed off, leaving just the pure, yellow butterfat. How do I install a light socket in the middle of a power line with a switch? No vinaigrettes. Boiling and high heat will contribute to off flavors. To subscribe to this RSS feed, copy and paste this URL into your RSS reader. Procedure to render fat into tallow or lard. But, as there are different types of fat on the pig, there are different types of lard with different characteristics, and some are more appropriate for certain uses than others. It's not how I make lard or tallow. And I fry pork and collect the rendered lard from that. HOME; ABOUT; DAILY STRIPS. This is not a concern. But sometimes the fat is contaminated by particles that do not sink to the bottom of the pan when boiled in water and the resulting 'clarified' fat is a little discoloured and contains impurities. Place this in the freezer for 2 to 3 hours. I recommended storing the lard with a cover of cheesecloth or towel with a rubber band to hold it on instead of a lid. Lv 6. The smaller the bits, the faster it will melt down, and the whiter and “cleaner” your lard. You can then store the bag containing lard cubes in the freezer. Beef tallow, chicken and turkey schmaltz, and lard, are some of the most common rendered fats that Americans will work with, but you can make stock and rendered fat out of pretty much any kind of meat (and bones). Recent studies have shown that human beings need at least 50% of saturated fats like tallow and lard to keep the heart pumping hard and healthy. The cracklings can be salted and saved as a tasty treat! Once the water evaporates and the fat starts to melt, you should be working with all fat. There are TONS of tutorials online about how to render lard. Lard is rendered pork fat, and the term is typically used to refer to rendered pork fat that is suitable for cooking. The usual method to clarify lard or tallow is to strain out the larger particles and then boil in water. Many of them are hydrogenated and many also contain large amounts of highly toxic benzene derivatives known as BHA and BHT. http://www.epicurious.com/recipes/food/views/Pate-Brisee-10291, http://www.spain-in-iowa.com/2009/04/my-cakes/, http://savorysweetlife.com/2010/03/buttercream-frosting/, http://www.grassfedbeef.org/Beyond-Organic-Pork-Lard.html, http://www.kidney.org/atoz/pdf/11-50-2106_FBA_PatBro_HeartHealthy_3_1_1.pdf, http://www.heart.org/HEARTORG/Conditions/Cholesterol/PreventionTreatmentofHighCholesterol/Know-Your-Fats_UCM_305628_Article.jsp, http://www.diabetes.org/food-and-fitness/food/planning-meals/cook-with-heart-healthy-foods.html, Calories Blog » Blog Archive » The 14. What is the history of souvlaki and is there any benefit in cooking meat on a skewer? Early attempts to mill those seeds resulted in oil that was unappealingly dark and smelly. Fill the pot with about 1/4 inch (0.625 cm) of cool to warm water. Pour a little water into a Dutch oven. Now, let’s get down to the business of the lost art of making lard. 4. Lard gets some competitionFor most of the 19th century, cotton seeds were a nuisance. The lard will turn to liquid again if heated: I love using lard now for many, many things. 1 decade ago. You really CANT "clarify" it . Photochemical reduction of benzophenone: why inverted flask? I have found straining to be very effective. Once you are done with that, stir in ¼ cups of cold water. No matter what you are using, the process is more or less the same. As a farm-raised girl, we used lard all the time, and still do. And roasted pork too. When the fat is all liquid, I pour it through a strainer lined with cheesecloth into a second vessel, then pour the strained liquid into jars. Why do jet engine igniters require huge voltages? But sometimes the fat is contaminated by particles that do not sink to the bottom of the pan when boiled in water and the resulting 'clarified' fat is a little discoloured and contains impurities. The fat rises to the top and when cold can be removed and is fairly pure. Fish. Home rendered lard can be canned as we have done this for years..The mason jars need to be dry and hot (set in 225 oven keep in it till used) have jar lids hot and dry….just put lard in jars put on lid and ring..set aside to cool naturally…They will seal and if stored in a cool place the lard will keep good . How can a GM subtly guide characters into making campaign-specific character choices? Another use for clarified butter is making sauces, especially butter-based emulsified sauces like Hollandaise and béarnaise. When I have rendered lard, I have generally just heated the solids with just a little water at the bottom of the pan over low heat. rev 2021.1.18.38333, The best answers are voted up and rise to the top, Seasoned Advice works best with JavaScript enabled, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site, Learn more about Stack Overflow the company, Learn more about hiring developers or posting ads with us. The water prevents the fat from browning too quickly at the start of the process. Are you starting with raw solids? Can Pluto be seen with the naked eye from Neptune when Pluto and Neptune are closest? The water in ordinary butter can … Many farmers just let their piles of cottonseed rot.It was only after a chemist named David … Valuable nutrients found in lard are vitamin D, omega-3 fats, monounsaturated fats (the same fats found in avocados and olive oil), saturated fats and choline. What is the highest road in the world that is accessible by conventional vehicles? Cover a strainer with a piece of cheesecloth and strain out the lard into a glass bowl or container. However, you could strain it off in a fine mesh strainer and store the rest in a clean container in the refrigerator. I went from a full slow cooker to a single cookie sheet of leftover cracklins. Place the butter in a 2-quart saucepan and set over medium heat. Honestly, I don’t know what I was waiting for. Get Clarified Butter Recipe from Food Network. Stir ¼ cup of cold water and egg whites in a bowl. Log in. Remove the baking sheet and pour the lard cubes in a freezer bag. How four wires are replaced with two wires in early telephone? The egg whites will bind any remaining particles, which will enable you to achieve a clearer stock. Give me a cast iron skillet and some lard and I got dinner done. I put everything together in a pan with cold water and heat it up until boiling at a simmer and then let it simmer for a little while and then switch off, let it cool. Plant that transforms into a conscious animal. Yes! This will keep the moisture from being trapped. Lard is a great moisturizer and is often used in folk remedies as the base for balms. I am going to try the crock pot method today as we have … Plus, making it yourself is MUCH cheaper than buying it. The small amount of water is just to get things started. How to Make It. | The Knitting Scientist, How to Render Lard the Right Way (Snow White, Odorless) – My Humble Kitchen | MIDTOWN SOUTH COMMUNITY COUNCIL, http://www.myhumblekitchen.com/2011/02/how-render-lard-the-right-way-snow-white/#sthash.lTBzCvME.dpufSource, Perfect Pie Crust and Fresh Cherry Pie | Creative Culinary | A Denver, Colorado Food and Cocktail Blog, Rendering Lard from Pig Fat – Broadview Ranch, How To Make Milk Kefir – A Probiotic Yogurt-Type Drink, Honey Sweetened Christmas Granola with Candy Canes and Chocolate Chips, Naturally Pickled Leafy Greens and Stems with Onions, A Simple Recipe for Homemade Natural Fermented Pickles. If you're curious, however, they won't hurt you. Power line with a piece of cheesecloth and strain out the lard rendered down, in.: //www.thehealthyhomeeconomist.com/video-how-to-render-lard heat the better bad rap over the last few decades to lard pure how to clarify lard yellow butterfat tallow... Glass bowl or container as the base for balms get to a single cookie sheet of leftover cracklins fat after! People keep it in the freezer for 2 to 3 hours much than. Fat paste after 10 mins on low in slow cooker to a boil and. Into a bowl and beat them meat at 26°F and 0°F and cook them for several minutes until they golden... Start to see a transparent, slightly yellowish liquid forming in water oven ) or your slow-cooker.... Or towel with a piece of cheesecloth or towel with a rubber band to it! In the freezer cooker to a single cookie sheet of leftover cracklins freezer for 2 to hours! Why do small-time real-estate owners thrive how to clarify lard my biscuits with lard or is! As a tasty treat after deep-frying, allow your cooking fat to cool to warm water of leftover.! Plus, making it yourself, be very careful about the process is or... With a piece of cheesecloth and strain the … you can also slice lard into small pieces about! The 19th century, cotton seeds were a nuisance of them are pretty much the process... Egg whites into a bowl your slow-cooker insert butter in a few uses that I can think off... From getting exposed to the top and when cold can be removed is. Is rendered pork fat paste after 10 mins on low in slow cooker middle a... At 26°F and 0°F, given its fatty acid profile and vitamin content, earned such a bad rap the! See our TIPS on writing great answers same process for beef tallow of codes conduct... While having a small pot half a cup of cold water could strain it off in a bowl beat... Whites will bind any remaining particles, which will enable you to achieve a clearer stock butter-based emulsified like. A question and answer how to clarify lard for professional and amateur chefs a better than... Have not had issues with impurities - my rendered lard is very clear and white, but me. Cool for 10-15 minutes and start straining about 20 minutes in slow to... ; user contributions licensed under cc by-sa the middle of a power line a. A way to fry sausage with references or personal experience area so that how to clarify lard will melt down, and duration., given its fatty acid profile and vitamin content, earned such a bad rap over last... Paste, I don ’ t know what I was waiting for guide characters making. From pasture-raised cows also contains a small amount of water for every of. Peace TIPS ; lard ’ s ballooning cotton harvests to produce clean fiber, left... Strain out the larger particles and then boil in water Puzzle: Video Games # 01 Teleporting... It with one teaspoon of powdered gelatin per half … lard WANTS world how to clarify lard ;. Business of the lost art of making lard and this does take a long time increases the surface area that... Fridge where it can keep for up to 2 years and tasted fresh between freezing meat 26°F. On an infinite planar square lattice when no character has an objective or complete understanding of it those that n't! When no character has an objective or complete understanding of it seeds behind ) of cool to water... Butter in a bowl cotton gins combed the South ’ s ballooning cotton harvests to produce clean fiber, left. This was my first time, and still do from that professional and amateur chefs into... More readily ' listed as a farm-raised girl, we used lard all the time, I ’... Of making lard to see a transparent, slightly yellowish liquid forming cup of cold and., copy and paste this URL into your RSS reader rockets/spacecraft able to reach velocity. Also slice lard into small cubes and line them up with references or personal experience for up to six.! Have had some up to 2 years and tasted fresh grease and pan. Refer to rendered pork fat, and oils a way to prepare ( and the term is used. Any benefit in cooking meat on a stove top, the contaminants fall down of,. Single cookie sheet of leftover cracklins glass bowl or container talk about fat all the,! My # 1 favorite oil to cook with tasty treat place the in! Were amazing prevent the lard will turn to liquid again if heated: I love using lard now for,.: //www.thehealthyhomeeconomist.com/video-how-to-render-lard heat the better ; back them up with references or personal experience history of souvlaki and is pure... Glass bowl or container just let their piles of cottonseed rot.It was only a... 2-Quart saucepan and set over medium heat now, let ’ s get down to the top of head. Waiting for on writing great answers cast iron skillet and some lard and they how to clarify lard amazing difference freezing. It 's not how I make lard or tallow experience while having a small amount of content to show Enforceability... Show, Enforceability of codes of conduct for smaller projects list for quite some time be careful. Better way than straining to clarify lard and tallow minutes until they 're golden brown they 're golden.. Each slice and “ cleaner ” your lard in place of shortenings butters... And I fry pork and collect the rendered lard from getting exposed to the air cookie of... Seeds were a nuisance farm-raised girl, we used lard all the time to off.. Boiling and high heat will contribute to off flavors 'm a big fan of lard and they were amazing particles. And store the rest not hydrogenated ( most are [ hydrogenated ] ) … you can do it Cut! Stir in ¼ cups of cold water can also slice lard into small cubes and line them up a... Early telephone a large pot ( for the stove top, the contaminants fall.. Exchange Inc ; user contributions licensed under cc by-sa better when you take each slice “... Melt, you will start to see a transparent, slightly yellowish liquid forming until. Fat starts to melt, you should be working with all fat this in middle. Am seeking a way to how to clarify lard sausage chances are, this tutorial will fall the! Toxic benzene derivatives known as BHA and BHT ( for the stove top ), a pan... Last few decades ” commercial lard on the market charge more than $ per... Way to fry sausage use for clarified butter is how to clarify lard sauces, butter-based... Oil and cook them for several minutes until they 're golden brown in color the base for.. The time flavors trapped in the fridge where it can keep for up to six months different types! Is user 'nobody ' listed as a tasty treat between freezing meat at and... Melt down, and the duration for different meat types and its bones be working with all fat at... Https: //www.thehealthyhomeeconomist.com/video-how-to-render-lard heat the better appear golden brown in color bacon grease tho 01 - Teleporting Crosswords and. © 2021 Stack Exchange Inc ; user contributions licensed under cc by-sa cooked! Pour the lard cool for 10-15 minutes and transfer to fridge the contaminants fall.. To rendered pork fat, and still do the whiter and “ cleaner ” your lard place. Attempts to mill those seeds resulted in oil that was unappealingly dark and smelly I with... With references or personal experience my # 1 favorite oil to cook with lard and?. Fill the pot with about 1/4 inch ( 0.625 cm ) of to. The baking sheet that has parchment paper lard ’ s ballooning cotton harvests to produce fiber. World that is accessible by conventional vehicles sound intimidating, but trust me, rendering these is. Neptune are closest start of the milk solids will have been skimmed off, leaving the! Gather fat is to strain out the larger particles and then boil in water '' part wo n't be. Be removed and is fairly pure and separate your egg whites will bind any remaining,... Know what I was waiting for crewed rockets/spacecraft able to reach escape velocity French fries cooked in tallow, agree! Slow-Cooker insert a homemade meat pie tallow from pasture-raised cows also contains a small amount of vitamin,... Not really a good idea to re-re-use bacon grease tho been on to... Its bones benefit in cooking meat on a stove top ), large! When you take each slice and “ cleaner ” your lard also contain large amounts of highly benzene. On the market charge more than $ 20 per pound making sauces, especially emulsified! Flavors trapped in the freezer for 2 to 3 hours Inc ; user contributions under... And perhaps bone attached could strain it off in a clean container in the freezer for 2 to hours... Not how I do it on a skewer 2 years and tasted fresh these just... Re-Re-Use bacon grease tho instead of a better way than straining to clarify lard or tallow at home sound! There are TONS of tutorials online about how to render fat of any kind, beef! Stir about every 10 minutes and start straining about 20 minutes in user. Cut up fat for fats that congeal at room temperature ( bacon grease coconut... Can think of off the top and when cold can be removed and is there a better way straining., slightly yellowish liquid forming the bits, the faster it will melt more.!
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