Terry’s Tallow Rendering

Teresa Meyer September 28, 2020

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Super easy tallow rendering
(Lamb fat used in this tutorial)

Place pot uncovered in oven. Close oven door. Leave pot in oven for 24 hrs at 220°.

After 24 hours (or so,) fat will be pulled away from meat and cracklin’s, and liquified.

Strain pot contents through colander into large pot.

Remove colander and use cracklin’s as desired.

Allow jars to cool, then cap and store in cool place, or in fridge or freezer. Fat will turn white and solid when cooled. Use as desired.

Categories: Tutorial

Tagged: lamb fat, rendering, tallow, tutorial

Teresa Meyer

WAPF Chapter Leader for Central Iowa Real Food Sourcer and Fermentation Teacher Homestead Skills Instructor Blessed Wife and Mama Torah Keeper

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