I did some deer fat yesterday.Beef has more fat but I think it would be the same cooking wise.I always slow boil in water to get cleaner tallow when using deer or beef.I strained it in a wire sifter.I think I would have had even better results with cheese clothe.That got almost all the bits of meat and extras out.I still had some water in it and placed it in the fridge overnight.This morning I had about 1 solid inch of pure white tallow on top of the water.Had to break it up to get it out.I made this from deer to use for oil lamps.When we do pork we do it in a large iron pot over a gas burner outside.We don't add water to pork.We want the cracklins to cook in the fat.That kinda deep fries them.We use a press of some kind,last time it was a sifter and a wood spoon,to remove extra grease from the cracklins.If you scald your hog you can make pork skins from the skin.If you skin it the under-lying fat layer makes the cracklins.You get the same type of tallow/lard either way,but cooking it with water doesn't have to watched as close as doing it without.
I hope that helps some.I didn't realize I could make soap from my deer tallow.I always just hate to throw it away,it has a really strong taste,so we don't eat it,but it makes really cool,odor-less lamps.
I hope that helps some.I didn't realize I could make soap from my deer tallow.I always just hate to throw it away,it has a really strong taste,so we don't eat it,but it makes really cool,odor-less lamps.
