--- In SCA-Garb@yahoogroups.com
, Lila Richards <lilar@...> wrote:
> unclrashid wrote:
<<snip>> If you render the suet you will get tallow
> > (which doesn't spoil much). If you don't render it,
...<<<snipped>>>... will eventually smell quite foul.
> By rendering, do you mean melting it down, or boiling it, or... I
definitely don't want foul-smelling feet! :-)
It may take very little time at all for suet to start smelling foul,
especially if you rub it into leather.
The rendering process itself can be smelly; some people find the odor
objectionable and others don't. Rendering is probably best done out
of doors, or at least with some windows open and "positive exhaust"
working to pull the effects of the process out of your home.
A few years ago on another list, Marc Carlson had posted instructions
for rendering tallow, in response to a lister's query about obtaining
I contacted Marc to obtain his permission to repost those instructions
here, for Sinech and anyone else who might be interested, which he
graciously granted. Note that at the bottom of these instructions he
says he goes through the boiling process five times. Doing so would
give you a purer product.
Reposted with permission from the author:
[Questioner had begun: "This may sound like a stupid question, but
I've never worked with it before -- where does one get beef tallow and
how does one render it?"]
>This is not a stupid question. Ok, you know when you've cooked meat,
>and afterwards, when the fat has coagulated on the surface of of the
>cooling juices? That's technically tallow. Tallow generally refers
>to this stuff from cow or sheep (pork tends to render up lard, which
>is less useful for leather because it's too hard to purify, so you get
>a lot of oxidizing materials that can go rancid (which is just another
>way to say that you let it oxide too soon).
>The easiest way to do this is to take something like a Brisket, trim
>off all the fat you can. Discard the meat. Ok, then, COOK the meat,
>but you don't need it for this process.
>Grind, shred, chop whatever the fat into chunks and stick it into a
>big pot. Bring it to just shy of a rolling boil and cook it for as
>long as it takes you to get bored - say an hour for grins. (The longer
>it cooks, the better). DO not let this boil over or you can catch
>your kitchen on fire (For the record, grease fires should not be put
>out with water, but by dumping stuff, like baking soda, wet towels,
>the cat, whatever you have handy).
>BTW, this whole proceedure has a smell - I don't mind it, but some
>people do (OTOH, the smell of dissecting cadavers doesn't bother me
>much either). My wife, who hates the smell of rendering tallow, asks
>that I at least air the house out when I am done.
>If you are rendering the really good Hard fat near the kidneys of
>either sheep or cow, you MAY wind up with a faint smell of urine.
>This won't effect your tallow, but can take forever to finally go a away.
>Then strain out all the old boiled out fat chunks (SAVING THE LIQUID),
>let them cool then find some place to dispose of them (generally they
>are still edible if you want to feed them to the neighborhood dogs).
>Take the liquid you strained out, and refrigerate.
>In a few hours you should have a nasty thick tellowish layer of
>semisolid tallow on top of a gelatin and water. Take that layer out
>and discard the rest of the water and gellatin. Turn the layer over,
>and scrape all the brown and gray goop off the bottom and discard that.
>Stick the scraped later into a clean pot of water and bring it to a
>boil (15 mins minimum, as long as you want maximum). The purpose is
>to dissolve the water soluable fats in the grease. When done, chill,
>dump, scrape, repeat.
>I tend to do this for 5 boilings total, or until the tallow looks like
>solid milk. Then it goes into a jar in the refrigerator and it lasts
>It is also useful for making soap.