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35
It’s tallow time, boys (media.scored.co)
posted 1 year ago by Fudgiethewhale on scored.co (+0 / -0 / +35Score on mirror )
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Fudgiethewhale on scored.co
1 year ago 3 points (+0 / -0 / +3Score on mirror ) 1 child
Low and slow. Mine has been going for about 2-3 hours and it’s almost done. Put a couple of tablespoons of water at the bottom so that it doesn’t burn. Filter it through cheesecloth and put it in a mason jar and store in the fridge.

Half of my rendered fat will be going toward whipped tallow cream and the other half will be for cooking.
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rentfREEEE_since2016 on scored.co
1 year ago 1 point (+0 / -0 / +1Score on mirror )
If you pit water it will pop and splatter all over the place.

 cut out as much of the muscle tissue as possible, low heat, strain through cheese cloth or fine strainer after removing the large crispy bits. the solids will mostly settle out once as the tallow sets
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