Rendering Animal Fat at Home
This is a fundamental skill for keeping a kitchen stocked with better ingredients than anything found on a grocery store shelf. Once you learn to clean and melt the fat properly, you'll have a clean, neutral fat for frying potatoes or searing meats.
Keep the heat low and the patience high.
The goal is to extract the fat without frying the bits. If your heat is too high, the fat will take on a scorched, meaty flavor that is difficult to use in delicate pastry or general sautéing.
- Heavy-bottomed Dutch oven
- Fine-mesh sieve
- Cheesecloth
- Glass storage jars
What goes in.
- 2 lbraw beef suet or pork fat, chilled
- 1/2 cupwater (to prevent burning during start-up)
The simmer, not the sizzle
Your heat should stay low enough that the water evaporates slowly and the fat liquefies without ever bubbling aggressively. If you see the fat smoking, turn the heat off immediately.
The method.
Prep the fat
Use a sharp knife to remove any veins, bloody spots, or bits of meat from the fat. Chop the fat into uniform half-inch cubes.
Start the melt
Place the fat and water in the Dutch oven over low heat. The water helps conduct heat evenly until the fat begins to render.
Watch the process
Stir occasionally. As the water evaporates, the fat will melt into a clear, golden liquid. This takes about 2 to 3 hours.
Strain
Once the remaining solids—the cracklings—are small, shriveled, and golden brown, remove from heat. Place a double layer of cheesecloth inside a fine-mesh sieve and pour the liquid through into a clean jar.
Cool and store
Allow the fat to cool at room temperature until it turns opaque and solid. Seal the jar and store in the refrigerator or a cool, dark pantry.
Other turns to take.
Leaf Lard
Derived from the fat around a pig's kidneys; it is neutral in scent and highly prized for pie crusts.
Beef Tallow
Rendered beef fat; ideal for heavy frying due to its high smoke point and robust savory profile.
When it doesn't go to plan.
Freeze the raw fat for 30 minutes before cutting; it makes the cubes much easier to handle.
Don't throw away the cracklings. Drain them on a paper towel, sprinkle with salt, and treat them as a snack.
If the fat looks cloudy once set, it means moisture was left behind; keep it in the fridge to ensure it stays fresh.
The ones that keep coming up.
How long will this stay good?
If properly strained and sealed, rendered fat will last for several months in the refrigerator or up to a year if frozen.
Can I use a slow cooker?
Yes, a slow cooker set on low is excellent for this process, as it removes the risk of burning the fat on the bottom of the pot.
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