I made tallow for the first time a few weeks back. Here is what I did - trimmed all fleshy bits off, you know, the actual muscle meat, and anything resembling bloody flecks. Roughly hacked at it with a chef knife until it made a pile of semi-regular chunks because I received my suet from the local processor in iceberg-sized hunks. Put that into my crock pot, turned the thing on, and let her rip for a full day and night. Ladled off the hot fat, then strained the leftover proteinaceous stuff (which by now was brown) into a stainless steel mesh strainer so that I could press out the last bits of fat that I could. Stored it in the fridge in a leftover plastic lard tub I got from our local processor as part of a previous lard purchase.
Originally Posted by honeybuns
I would improve that next time by cutting my chunks possibly smaller. I discovered that my crock method does not produce cracklings-like bits, but since I haven't made lard, perhaps tallow just does not make cracklings. The tallow is AWESOME - snow white, and SUCH a saturated fat that it is like brittle candle wax when fridge cold.
I say just go for it! If I can make tallow, you can make lard!!
I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC