Rendering and Preserving Animal Fats
Turning suet or fat trimmings into shelf-stable cooking fat is the mark of a resourceful kitchen. This process clarifies the fat, removing moisture and impurities that would otherwise cause it to go rancid.
Cleanliness determines shelf life
Ensure every jar and lid is sterilized and completely dry; even a drop of water introduces bacteria that ruins the fat. Work with cold fat trimmings for easier chopping.
- Heavy-bottomed pot or Dutch oven
- Fine-mesh strainer
- Cheesecloth
- Sterilized glass jars with airtight lids
What goes in.
- 3 lbbeef suet or pork leaf fat, chilled and chopped into small, uniform cubes
- 1/2 cupwater (to prevent initial scorching)
Low and slow, always
Never let the fat smoke. You are looking for the 'cracklings' to turn deep amber while the fat remains clear and pale, indicating all moisture has evaporated.
The method.
Prep the fat
Use a sharp knife to remove any bits of meat, cartilage, or bloody tissue from the fat. Chop the fat into half-inch cubes.
Start the melt
Place the fat and water into the pot over low heat. The water helps conduct heat evenly before the fat begins to render.
Watch the transition
Stir occasionally. As the water evaporates, the fat will melt into a clear, golden liquid. This takes two to three hours.
Strain
Once the remaining solids are crunchy and dark brown, turn off the heat. Line your strainer with a double layer of cheesecloth and pour the liquid fat through it into your jars.
Cool and seal
Allow the fat to cool to room temperature before securing the lids. It will turn opaque and creamy white as it sets.
When it doesn't go to plan.
Save the golden-brown bits leftover in the strainer; they are essentially meat-flavored croutons and are excellent sprinkled over salads or vegetables.
If you have a large amount of fat, process it in smaller batches to maintain better control over the temperature.
If the finished fat smells like 'burnt' meat rather than clean fat, the heat was likely too high or there was too much tissue left on the trimmings.
The ones that keep coming up.
How long does rendered fat last?
In a sealed jar in the refrigerator, it stays fresh for up to six months. In a cool, dark cellar, it can last for several months, though the refrigerator is the safest bet for quality.
Can I mix different animal fats?
It is best to keep them separate. Beef tallow has a distinct flavor and high smoke point compared to pork lard, which is more neutral and better for baking.
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