I just got 1.67 lbs of fresh grass fed suet! I plan on making my first attempt at rendering it tomorrow. If I just render the entire amount, how much would it ultimately yield? It's a pretty big block of fat so I don't want to waste any. Is there anything else that I can or should do with it besides making the tallow?
asked byDale_1 (693)
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on January 14, 2011
at 11:47 PM
Congratulations! :) I've never weighed mine before and after rendering. I just keep it in the freezer and render as I wish.
I usually render one pound at a time in my crockpot. If you have a six-quart pot, you can easily render 1.67 pounds. I like using the water method. Which rendering method are you using?
You could make pemmican. Here is Lex Rooker's How-To Manual for Making Pemmican:
General Recipe for lotion bars, for dry skin:
Equal parts: beeswax, beef fat, a liquid oil. Can combine whatever you have: sweet almond, walnut, olive, etc. Coconut oil is semi-hard, so adjust the recipe if using CO.
Use a double boiler and melt fats slowly. Stir. When completely melted, pour into empty plastic containers. I have neighbors save cream cheese containers for me.
As soon as the lotion bars are cool, turn out and use.
For making salve: 1/4 beeswax, 1/4 beef fat, and 2/4 liquid oils. Can add essential oils, if desired. Pour into sterile glass jars. This is great for lips, cuticles, elbows, heels, etc.
ETA: I ought to have included putting the fat in meatloaf and burgers, etc. to bring the fat ration up to what is desired. I try to keep the 80% fat: 20% protein that Dr. Richard MacKarness recommended in his book, "Eat Fat and Grow Slim:, and also Dr. Blake Donaldson, before him. His book is called "Strong Medicine".
Here is a link to Dr. MacKarness' book:
I do not know of Dr. Donaldon's book being online to read.
I was thinking about uses that might not be obvious, and forgot that some would like to know the standard uses of fat.
on January 15, 2011
at 12:03 AM
You can just shave bits of it into a pan to cook veggies, chicken, fish etc in, or cook burger in it to bring up the fat level.
on January 15, 2011
at 12:13 AM
Tallow fried potatoes are awesome. I save my tallow for that mostly because it's so good.
on March 08, 2013
at 05:32 AM
Suet is special tallow. Cherish it. It's fat from kidneys, and when well-rendered doesn't have the same beefy smell or taste as regular tallow.
Since it has a mild and delightful flavor, I suggest using regular tallow for savory foods and setting aside your suet for desserts and other foods that require subtler flavor.
When I rendered some fresh from the butcher awhile back, it was like some mix between palm oil and ghee. Obviously I'm a fan.