Makin' tallow, almost

[bnail]

Ho the camp:
I'm almost embarrassed to admit this, but I forgot how to make tallow. The last time I made some, I literally made a ten-year batch. I've since run out, So I bought some beef suet from the grocery store to replintish my stores. I cooked it until clear and the cracklin's were floating on top, but the concoction never stopped smelling, and it never solidified passed the heavy grease stage. never got white, and never hardened up.
I've tried about tree separate attempts, and all with the same results! :curse:
Does anyone have the secret for good, usable Tallow? 'cause I'm at my wit's end here!

 

[Birdman]

Skagun, after ya melt the fats out of the suet ya need to "tru" it to make tallow. First set yer rendered fats in a good deep pot and add enough water to cover by about an inch, then bring to an easy simmer until everything is well melted, then set the pot aside until the fats set up. After it gets hard ya can lift the tallow off the water and scrape the bottom and get all the crud off. You can do this several times to get real white, real clean tallow to use. I usually "tru"my fats two or three times to get it really white n pure. YMHS Birdman

 

[Trina]

and if its a bit rancid you can put just a touch of vinegar in the water to help the smell. course rendering fat is a stinky job anyway. Tallow made good soap

 

[bnail]

Thanks, I knew I was missing a step, but just couldn't remember what I left out. I know enough not to use pork (though a disreputable butcher did sell me some once claiming it to be beef) And I really like the vineger tip, I'm going to try that on my next attempt. :thumbsup:

 

[Bountyhunter]

I render out my venison back fat and it makes a very hard white tallow that I use for patch lube and bullet lube when mixed with a little beeswax and olive oil. I put in a little wintergreen oil, and I have lube and tallow that is 4 years old and still does not smell.


Dont use fat from inside the carcass, it renders out oily and greasy.

Bill