Save those pumpkins. Bring them to the farm. Smash a Pumpkin, Feed a Cow!

How to Render Suet

June 23, 2021 • 0 comments

How to Render Suet
Suet is a type of beef fat found around the loins and kidneys. Suet has a melting point of between 113 °F and 122 °F and a very high smoke point: 400-450 °F. Human skin cell membranes are made up of fatty acids, similar to the makeup of suet. Eating suet provides nourishment to cell membranes and can improve your skin. Mix suet with coconut oil or another softer oil and make it into a cream for your body and face.
  • Prep Time:
  • Cook Time:
  • Servings: 10

Directions

HOW TO RENDER BEEF SUET

1. Start with 2-5 lbs of suet. Coarsely chop your suet or simply break chunks apart with your hands. If you can’t render the suet immediately when you get it, store it in the freezer. Do not worry about refreezing slightly-thawed suet – it’s almost pure fat and as a result, will not suffer from being re-frozen.

2. Put the suet into a large pot with 1” water on the bottom

3. Cook your suet over low/medium heat for 2-3 hours with a lid propped on top – not fully covering the pot but with enough space for steam to escape as it all cooks down. You want to “melt” it low and slow to avoid burning. The water will boil off after an hour or so and you will hear the bubbling fat.

4. After all the suet has melted, the leftover bits have browned, and are floating on top of the liquid fat, remove your pot from the burner to allow it to cool slightly.

5. Strain the browned bits from the liquid fat by straining your tallow through a colander lined with cheesecloth. (we scoop out the bigger bits first, just so it’s a little easier)

6. Transfer your liquid tallow to glass jars and allow it to cool to a solid at room temperature.

Sources:

https://en.wikipedia.org/wiki/Suet

https://thetopsupplements.com/what-is-beef-tallow-and-why-should-you-be-eating-it/

An Ancient Superfood

Keep Lean

Reduce Inflammation

Make Skin Radiant


by
Corned Beef Brisket
March 13, 2021 • 0 comments
Lamb Shoulder Roast
March 5, 2021 • 0 comments

Your Cart