Deer Tallow

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doc623

40 Cal.
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Anyone render/make their worn deer tallow?
If so how?
Is there a recipe?
Thanks in advance.
 
Doc623 It is my main lube now.I used groundhog&beeswax FOr 20yrs But like the deer better. It don't run out of the tins when it is hot,gets soft thats all. I use nice white clean tallow,put in cast iron skillet,cook slow pour off oil. Check out the post on Bear fat. I keep excess in frezer till I need it.Have bear,skunk&grhog,they will stay liquid at room temp.I like shooting them with there own fat. Dilly
 
Doc like Boar said check out Swamprats posts on bear oil. The only thin I can add is after ya render the deer fat down ya need to "tru" the fat. After is sets up n hardens break it up n put it in a pot n cover it with water, bring to a boil for a couple minutes n then let cool n harden again. Pop the fat off of the water, on the back side it will be sort of scrundgy, scrape this junk off n toss it out, also toss the water in the pot. Now do the same thing again. After the second time it should be nice n white n clean. The "truing" gets all the junk out of the fat n leaves ya with a real clean pure fat with no contamination in it to use for whatever ya want. YMHS Birdman
 
Cut off and use only the fat from the flank and rump. The more fat and less meat the better. Slowly fry the fat, just like bacon, to remove the fat from grisle and meat etc. Use a pot twice as big as the amount of fat you are cooking. I had 3#lb of fat and used a 16 qt. Expect to cook for 4 hours. I did mine outside on the barbacue so I wouldn't be divorced and I used an old pot from a re sale shop. Careful not to burn the fat by adding a couple of talbespoons of oil to begin with. Stir as needed and if you use charcoal rotate the kettle. After a hour or two you have nothing left but the material that won't melt, like meat etc. Those are called "cracklins". Scoup and drain those out and maybe add more fat and put the cracklins out for birds and squirrels. When you are done allow to cool. When cold the grease will solidify. Now add equal amounts of water to your grease(by guessing) and boil the mixture all over again. This will take 2 hours. When you have a good rolling boil for a half hour or more allow to cool again. Some people will pour this through cheese cloth. I allow mine to solidify again and I scraped off all but the very bottom. The water goes down to the bottom of the pan, the tallow goes up. The pureer stuff is on top. As you get closer to the water line the smell and inpurities increase. You will see the tallow turn from mash potatoe white to bacon grease yellow. I then packed mine in canning jars with any old lid that fit and put them in the freezer. I kepted 1/2 cup out and added 4 tablespoons of olive oil to it after I nuked(microwaved) it for 1 1/2 minutes. It is almost ordorless. Stir it in and allow to solidify again. If you don't, it will be rock hard. Now use it for whatever you want. The half cup is in a tupperware container with a snap on top on my work bench now for over a month. Air tight and dark and it should last for a very long time. Tallow is good shoe polish, hand lotion, patch lube, rust preventative on metal,, laxative and ????

I have noticed as a patch lube it seals much better than any commercial lube therefore, I think it needs less of a charge for a similar trajectory. :thumbsup:
 
Glad to hear there are others as cheap as myself. I rendered my buck's fat into a whole tub of grease, Sparky Buck Grease. Sparky adorns my friend's home as the ceilings of my modest abode are too short for his antlers.
 
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