50. What Is Tallow And An Easy Method Of Making It.

Some of our grannies used to call rendered beef -fat  “dripping”, and believe it or not, used to eat tallow spread onto bread like butter or used it for cooking or frying foods. Modern folk with a fear that fat will clog their arteries, will regard this practice with horror… but it was regarded as both natural and delicious in those days plus was economical as well. Tallow was also applied on skin to treat scars from burns and could also be applied to treat eczema which is so common these days.
Sadly, due to our being taught misguided food guidelines, we removed a lot of natural fats from our diet. We then replaced them with fake foods,  pumped full of sugars and chemicals and today wonder why we have become a suddenly sick, constantly hungry and  insulin- resistent nation. The lchf or keto life-style teaches us to go back to eating  and embracing healthy natural fats in our diets and to drastically reduce the consumption of foods that convert to glucose.

After years of trimming off most visible fats from meats and giving it away to my maids, feeding it to some stray cats or to someone for their pet dog ….I have finally through self-experimentation also discovered that it is natural fats that actually facilitate healing and reduction of inflammation and keep us full for ages …and that consumption of excess sugars (glucose foods) are actually what’s making us lay down more body fat, keeps us hungry more often plus feeds our inflammation as well.

In today’s post I share with you an easy method of rendering tallow that I use. Tallow is solid at room temperature and when heated liquifies into oil. It can be stored for extended periods without the need for refrigeration provided it is kept in an airtight container to prevent oxidation. I prefer however to keep it refrigerated though. 

So the method I use is quite simple, yet quick and works great for rendering small amounts of meat-fat into dripping or tallow. In another post soon, I will reblog a nicely demonstrated stove-top method as well, of rendering large amounts of tallow for those keen to learn how to do so.

I cut up finely the excess fat trimmings from my meat, wash and rinse it well and then proceed to toast the fat in my toaster- press. In a jiffy I have liquified tallow which I proceed to drain out from the corner of my closed, switched off toaster using silicone gloves. I strain the oil out and leave it to harden. There you go, simple but fast rendered tallow.

What’s more is that the roasted fat solids, biltong-bits, ka-iings or whatever you prefer to call them, that are a by-product of rendering tallow are very popular in my household and are greatly enjoyed eaten as a snack, after sprinkling over them some popcorn flavourings.


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