Help is at hand here at oneHOWTO as we find out how to remove oil stains from shoes, to absorb all the fat. on how to remove oil stains from leather. Knowing how to render fat into tallow is an important homestead survival skill. Rendered fats can be used for soap making, cooking, baking, conditioning leather. How to Remove Grease Stains from Leather. How to Remove Cat Urine from Leather I spilled fat on leather shoes two weeks ago and just left them -is it. Not Helpful 1 Helpful 4. Should a protector be used in that case? In my opinion sturdy, good quality leather in casual or work boot in fashion sense does not need further protecting. Silicones resist water 2 different ways. Chemically, it will "pull" the oil off the boot.
Proper Care of Hardworking LeatherUse oil extractor with a foam brush. It may work on leather minus the washing machine of course? Might give it a try. A baseball mitt can be softened with a light application of mineral oil. When silicone treated boots can no longer resist water, simply scrub the remaining silicone out of the leather with Sport-Wash, saddle soap or dish detergent.
Knowing how to render fat into tallow is an important homestead survival skill. Rendered fats can be used for soap making, cooking, baking, conditioning leather, candle making, and as fire starter. Animal fat is a valuable substance. In commercial meat processing, animal fat is sent to a rendering plant to be rendered into animal feed.
On the homestead, you can render fat on your kitchen stove or better yet on the wood-stove free heat source. So if you are sensitive to smells you may want to do this in an outdoor kitchen. Fat from goats, sheep, llamas, alpacas, deer, moose, elk, caribou and other ungulates is hard and when rendered is called tallow. Fat from pigs, bear, and rabbit is soft fat, and when rendered is called lard.
The fat is rendered the same way regardless of the animal that it comes from. Softer fats render faster. The harder fats make a very good soap for laundry and other household cleaning products. It can be used as a bathing soap, as well, and is a good grease cutter. Softer fats are good for pastry and baking. The fat will have some meat scraps and perhaps bone attached. This is not a concern. If the fat is from the inner organs, such as around the kidneys the best quality fat , remove the kidneys and organ meats before rendering or the final fat will smell off.
Add enough water to cover the bottom of the pot to 1 inch. This will help transfer heat to the fat more easily and prevent burning.
Put the pot over medium heat and heat thoroughly. Stir the fat once or twice until it becomes more translucent, to keep it from sticking to the bottom of the pot and burning. As it continues to heat the fat will become liquid and the chunks will shrink. The liquid in the pot will begin to bubble and the water will evaporate. Continue stirring occasionally to transfer the heat to all parts of the rendering fat. Once all the water is evaporated the temperature will rise.
At this point you can remove any bones that made it into the pot and put aside for another purpose. As the fat begins to render, you can add more pieces of fat to the pot. Boiling fat can smoke and catch fire. At this point watch it for smoking. If you see any smoke, remove it from the heat source immediately. And cool it down before proceeding. The pot will need to bubble gently for several hours until all the fat has become liquid and the water in the meat has evaporated.
The meat will be hard and crunchy — usually referred to as cracklings. This can take all day or even several days, depending on how big your stock pot is.
I will remove the pot overnight and resume the heating in the morning if necessary. Once the fat is completely liquid and the cracklings have sunk to the bottom, cool the pot to blood heat. Strain other fat and transfer the liquid to the pot. Reserve the nonliquified pieces to continue rendering.
Remove cracklings and drain in a metal sieve. Save the cracklings for the chickens or use as a garnish for salads in place of bacon bits. Add the liquid fat to the pot. Place pot on heat source and bring to a boil until the whole pot is liquid. Remove from heat and allow to cook completely. The fat at the top of the pot will harden and can be lifted out in a solid piece.
The bottom will be covered in a wet, grey slimy sludge. Scrape or cut this off and feed it to you poultry. The clean white fat is your finished tallow. I like to melt it one more time and pour it into wide mouth canning jars. Cover with the 2 piece lids and store without processing.
These do not need to be sealed. All water is removed during the boiling process and the tallow is clean of impurities.
It can be used as you would lard, although it will be a bit harder than lard for pastry baking. It can be used to make soap. Candles can be made with hard tallow or a combination of tallow and bees wax. Pine cones dipped in tallow and then allowed to harden, make easy fire starters.
Rendered tallow can be used for bird food to feed insect eating birds like woodpeckers and flickers. At our house the chick-a-dees will perch on the kitchen window to get our attention when the suet feeder is empty.
Thank you for all these great instructions and thank you for the clarification above, I was also confused a bit. We purchased a half of grass feed non gmo beef and asked to get the fat for suet, wow I got a lot of fat! I have a silly question, my friend just got ducks, would they like the crackling? Thank you again for the info. Yes cracklings are fine for poultry but keep it refrigerated to keep the bacteria out. But I do have a question, once tallow is rendered, clarified, chilled, scraped theres still water particles in the fat after I have set to dry on towels for hours.
Will the remaining water that chilled in the fat cause mold over time. I simmer the chilled fat one more time to dehydrate remaining water. Am i on the right track.
You can pat the tallow dry with a paper towel. This way there is no chance of mold. But if your fat was fresh, not rancid or rotted, it should smell clean.
You do have to clarify it after rending by boiling the fat in the same amount of water and then letting it chill so that the fat rises to the top. The flip the solid fat over and scrape any meat bits off the bottom so you are left with dry, clean white fat. This is what you package for future use. I did deer tallow and it stinks very badly I only let it render for about mins on high heat before skimming off cracklings n straining into containers.
Is this because I burnt it, or because I did not render it long enough? It was my understanding that once cracklings formed n were floating the tallow was done rendering AND clarifying???? Also I want to mention I had ALOT of fat in my large pot over half full that I covered nearly over with water then began to render over high heat again only for maybe an Hr.
I waited til it all had melted down to liquid form before removing cracklings n straining into jars…… Stinks badly. Did I burn it??? Or does it still need rendering n clarifying???? I usually clarify my tallow after rendering so that there are no bits of meat left in it.
The tallow should be a creamy white colour. Deer fat though would smell more wild than beef fat, though. So perhaps you are smelling the wild meat rather than a rotten meat smell. Generally with a large soup kettle worth of fat it takes me about 3 days 72 hours on medium heat to fully render the tallow.
If the fat is comopletely liquid, as in 1st line, what am I spooning the liquid off of? Where are the non-liquified pieces from if I have completely liquid fat as in the first line?
Then after the cracklings line, I have to add what liquid to what pot? Would apprciate it if you could try to explain again. Sorry for the confusion, Sandra. Put the fat scraps in a pot with a bit of water. The water will evaporate. Once that happens the fat increases in temperature and starts to bubble.
At this point the liquid fat melts out of the scraps. The meat and blood portions of the scraps will crisp up and this is the cracklings. The fat is held together with fibers. Depending on which kind of fat you are rendering — it will melt at different rates. Fat around the kidneys melts very quickly and completely. Fat that was trimmed off the muscle has a slower melt rate. Its this fat that may not render out completely and may remain soft, when the other is ready to strain.
Think of the fat at the edge of a T-bone steak.