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- Nov 25, 2017
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Recently I found out about “kidney tallow”. I believe it has a true name but y’all get the idea. It’s the fat around the kidneys and surrounding area. Supposedly it’s supposed to be the top end of beef tallow for rendering. I’m hogs it’s leaf fat I believe.
Our butcher says he twice renders it (but hasn’t done it in years and forgets how) to use for cooking and he says it’s fantastic for leather conditioning etc.
So, who has rendered beef tallow? How did you do it? What do you use it for? Have you heard of twice rendered?
I usually take whatever fat scraps we have and cook it down in a crockpot. Now I mostly use a big roaster. Currently have “kidney” fat slow cooking in the roaster. It definitely so far is far “cleaner” and has no smell.
Lets talk tallow! let er rip
Our butcher says he twice renders it (but hasn’t done it in years and forgets how) to use for cooking and he says it’s fantastic for leather conditioning etc.
So, who has rendered beef tallow? How did you do it? What do you use it for? Have you heard of twice rendered?
I usually take whatever fat scraps we have and cook it down in a crockpot. Now I mostly use a big roaster. Currently have “kidney” fat slow cooking in the roaster. It definitely so far is far “cleaner” and has no smell.
Lets talk tallow! let er rip