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Rendered Tallow

Answered on August 19, 2014
Created April 04, 2012 at 9:40 PM

I have a jar of grass-fed rendered tallow from bone broth. Fat floats, so there's a huge fat layer, but as it gets closer to the bottom, there's bone marrow as well as bits of meat, and a little bit of aqueous bone broth, all of which are held completely in anaerobic conditions, since the fat is on top.

Will this keep indefinitely in the fridge...?

Bfa1c9eacfc94a1b62f3a39b574480c6

(3700)

on April 05, 2012
at 05:49 PM

Hm I see. I should maybe invest in some ice cube trays. I've got a huge kimchee size thingy of tallow from my perpetual bone broth. All good ideas. Thanks for the suggestions everyone!

74b00bbfe9ba0f647bb154ed5f923cb4

(156)

on April 05, 2012
at 04:04 PM

My wife and I always make the broth, put it in fridge over night, skim the fat off in the morning, then re-heat it enough so it turns liquid. We pour this liquid into ice-cube bags, and put them in the freezer. Makes it easy to portion out when you need it, and keeps for a very long time. :-)

535fafe8afe6923870905c707c4f4454

(720)

on April 05, 2012
at 11:36 AM

I have always consumed mine (about 1.5 cups) before the week is out! Anyone suspect this fat is loaded with delicious fat soluble vitamins, more so than regular tallow from hard kidney fat?

48b2a8e6d223d996957e1adaf8877eff

on April 04, 2012
at 11:09 PM

So the nose knows? I have some broth I left in the fridge by accident with fat layer on top and it smells fine...wonder if still safe? In my experience raw foods I can detect when they are "off" but cooked I worry about.

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3 Answers

best answer

0
65bf1ca7071028018c6d8305d0ddcd76

(3049)

on April 05, 2012
at 02:02 AM

When I make bone broth I cool it then remove the fat layer in pieces, give it a quick cold water rinse and pat dry with paper towel before placing in an air tight glass container. This seems to keep well for a couple weeks in the fridge, but since I make so much broth I tend to discard it every so often. I've been toting with the idea of freezing it...

Bfa1c9eacfc94a1b62f3a39b574480c6

(3700)

on April 05, 2012
at 05:49 PM

Hm I see. I should maybe invest in some ice cube trays. I've got a huge kimchee size thingy of tallow from my perpetual bone broth. All good ideas. Thanks for the suggestions everyone!

74b00bbfe9ba0f647bb154ed5f923cb4

(156)

on April 05, 2012
at 04:04 PM

My wife and I always make the broth, put it in fridge over night, skim the fat off in the morning, then re-heat it enough so it turns liquid. We pour this liquid into ice-cube bags, and put them in the freezer. Makes it easy to portion out when you need it, and keeps for a very long time. :-)

1
3c997ffae3db9464325b96979346d9e9

on April 04, 2012
at 11:30 PM

Heat it up (steam it) every week or so to kill anything potentially growing in it and it will be good when you want to use it.

0
7841848bd0c27c64353c583fb7971242

(7275)

on April 04, 2012
at 10:53 PM

No, it won't. Usually mine lasts about a week before it starts smelling off. All the more reason to use it up!

48b2a8e6d223d996957e1adaf8877eff

on April 04, 2012
at 11:09 PM

So the nose knows? I have some broth I left in the fridge by accident with fat layer on top and it smells fine...wonder if still safe? In my experience raw foods I can detect when they are "off" but cooked I worry about.

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