<\/figure><\/div>\n\n\n\nPlace a sieve over a large, glass bowl. Then, slowly pour the pork and the oil through the sieve.<\/p>\n\n\n\n
You don’t have to throw the pork pieces away – you can fry them until golden and then eat as a snack.<\/p>\n\n\n\n
As for the liquid, layer three sections of cheesecloth and place this in a bowl. Pour the oil through the cheesecloth.<\/p>\n\n\n\n
Give the liquid time to pass through. Discard any sediment that remains.<\/p>\n\n\n\n
Pour this liquid into an airtight glass container and let it cool and set. When it is ready, it will be firm and a solid white color.<\/p>\n\n\n\n
Despite being quite shelf stable, it is best to keep the lard refrigerated. This almost completely removes the possibility of the lard going rancid. In turn, you will be able to store the lard for up to 6 months at a time.<\/p>\n\n\n\n
How to Make Tallow?<\/h2>\n\n\n\n Here is a guide on making beef tallow:<\/p>\n\n\n\n
Finding the Fat<\/h3>\n\n\n\n If you are only making a small amount of tallow, then you can use beef trimmings from the cuts that you bring home.<\/p>\n\n\n\n
Otherwise, go to your local butcher and ask for a sufficient quantity of trimmings. It is best to get trimmings from grass fed beef so that you get a healthier tallow.<\/p>\n\n\n\n
Making Tallow<\/h3>\n\n\n\n Check the beef trimmings to ensure that there isn’t any meat stuck to it. If there is, use a sharp knife to slice these sections away.<\/p>\n\n\n\n
Then, chop up the trimmings into fine pieces. You can also put the trimmings in a food processor but make sure not to pulverize them too much.<\/p>\n\n\n\n
Place the fat in a large stove and turn the heat onto low. Let the meat cook for 4 hours on low heat. Stir the pot every 30 minutes.<\/p>\n\n\n\n
While there will be bubbles as the fat is rendering, the fat and the liquid should not boil. If you notice it starting to boil, lower the heat even further.<\/p>\n\n\n\n
The fat will be completely rendered when all the white pieces of fat have liquified and only brown pieces of crackling remain.<\/p>\n\n\n\n
First pass the tallow through a sieve placed over a glass bowl.<\/p>\n\n\n\n
Then place three layers of cheesecloth in another glass bowl and strain the liquid again. Throw away any sediment.<\/p>\n\n\n\n
Transfer the liquid to an airtight glass container and let cool. Then, refrigerate so that it will keep for up to a year.<\/p>\n\n\n\n
Wrapping It Up<\/h2>\n\n\n\n If you have ever been curious about tallow vs. lard, you can find all of your answers here! Now you will know exactly how to use each kind of fat in your cooking.<\/p>\n","protected":false},"excerpt":{"rendered":"
The main differences between tallow and lard are their sources, taste, smoking points, how they are used, and more! Growing up in the South, I learned all about tallow and lard and how to use these ingredients in cooking. Now that they are becoming popular once more, I found that people are quite curious about […]<\/p>\n","protected":false},"author":2,"featured_media":5505,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,4,6],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/3869"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=3869"}],"version-history":[{"count":5,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/3869\/revisions"}],"predecessor-version":[{"id":5506,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/3869\/revisions\/5506"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/5505"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=3869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=3869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=3869"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=3869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}