Rendering Animal Fat at Home
Turning scraps into a cooking fat is how you stop wasting potential. It requires patience and a heavy-bottomed pan, but once you clear the fridge of trimmings, you have a high-heat stable fat that adds significant depth to roasted vegetables or fried eggs.
Keep the heat low and the focus high.
The goal is to melt the fat, not to fry it. If the fat turns brown, the temperature is too high and the final product will have a toasted, meaty flavor that doesn't belong in pastry or general cooking.
- Heavy-bottomed pot or Dutch oven
- Fine-mesh strainer
- Cheesecloth or muslin
- Glass jars with tight-fitting lids
What goes in.
- 2 lbRaw fat (beef suet or pork leaf fat), cut into small, even cubes
- 1/2 cupWater (to prevent scorching at the start)
Low and Slow
Keep your burner at the absolute lowest setting. The water helps regulate the temperature during the first hour, evaporating slowly as the fat renders out.
The method.
Prep the fat
Trim away any red meat or skin from the raw fat. Cut the white fat into half-inch cubes. Uniform sizing ensures it melts at the same speed.
Begin the melt
Place the fat and water into the pot over low heat. Stir occasionally to ensure nothing sticks to the bottom.
Watch for the transition
After an hour, the water will be gone and the fat will turn into liquid oil surrounding golden-brown solids, known as cracklings. The solids will eventually float.
Strain
Line your strainer with several layers of cheesecloth. Carefully pour the liquid through the cloth into a clean glass jar. Do not press on the solids; let gravity do the work to keep the fat clear.
Cool and store
Let the fat sit undisturbed at room temperature until it turns opaque and firm. Seal the jar and store in the refrigerator for months or the freezer for up to a year.
Other turns to take.
Lard
Made from pork fat. Use leaf lard from around the kidneys for the most neutral, clean-tasting fat for baking.
Tallow
Made from beef fat. High smoke point makes it excellent for roasting potatoes or searing meats.
When it doesn't go to plan.
If you are rendering a large batch, keep a glass of ice water nearby to test the fat; a drop of hot fat in cold water will harden instantly so you can check its color and texture.
Save the cracklings; toss them with a little sea salt for a snack, or fold them into cornbread batter.
If the fat has an unpleasant smell, it means the raw trimmings were not fresh or contained too much blood/meat residue.
The ones that keep coming up.
How do I know if the fat has gone bad?
Freshly rendered fat smells neutral or faintly like the animal. If it smells sour, sharp, or like old varnish, it has gone rancid and should be discarded.
Does it need to be refrigerated?
While properly rendered, strained fat is technically shelf-stable, storing it in the refrigerator or freezer prevents oxidation and keeps the flavor clean for much longer.
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