(More on that in another post.) Another option is tallow from wild game, although deer fat is very saturated and waxy. Containers that can withstand hot temperatures. Fat on a hog is called lard after rendering. I tend to toss it. Don’t believe me? Remove it in deer from sagebrush or sketchy areas. A salmon-eating bear is foul, a berry-eating one fantastic. Diets high in stearic acid actually decrease the “bad” cholesterol levels in people and may even increase the “good” cholesterol, too. Deer tallow is harder than pork fat and maybe even harder than beef fat. Being wild, variability is the name of the game. Although we’re talking today about tallow and not milk, it’s likely that the CLA content of tallow is higher when derived from grass-fed beef fat. Hi - Can you add scents to the candles as well? And ruminants tend to have a narrower range of flavor differences than do animals with a less intense digestive system and/or a wider diet. Optimally at about 120F (you may need to melt, then cool it a little), stir in EVOO and essential oils. You know why you love chocolate so much? There are a few tips to know that make sure the process is easy and the tallow turns out well. Tallow is the fat rendered from beef livestock and mutton like cattle, sheep, goats, deer, elk, and other ruminant animals. Simply heat the tallow over very low heat until it liquifies. A little is fine, largely because it carries that nice venison flavor. lard etc) is near liquid. Is it a stopper? Rendering fat is the process where you remove the impurities in the fat and create tallow. Contrast that with ducks and bears and wild pigs, which can run the gamut from abominable to sublime depending on what they’d last been eating. Depending on what you’re planning to cook, you may want to add fat to your ground venison. Fat from pigs, bear, and rabbit is soft fat, and when rendered is called lard. So convenient! (6) Another thing to consider is that antibiotics and other unwanted substances given to conventionally-raised cows are likely to be stored in their fat. Try it on your friends. Tallow is a liquid when heated and a solid when cool, making it … Have you ever skinned a deer only to discover it’s meat was covered with a nasty-looking yellowish fat (not the normal ivory-white tallow)? Only when it’s deer fat the experience is something else entirely, and not altogether pleasant. Let’s get started! Put deer fat in big pot and place on stove. Heat tallow in pan until completely melted. Pour tallow into each container with wick. Still, the majority of sources on the subject will tell you to remove any and all fat from your deer, calling it gamy or “strong” or otherwise unpleasant. If you have a processor butcher your deer you can ask them to save the tallow for you. Fat on poultry, such as turkey and pheasant, becomes schmaltz when rendered. The smaller the better and faster the fat will melt down. 1: Body cavity fat (suet) is always harder than that on working muscles. Specifically, beef tallow is beef fat that has been cooked down with impurities removed. Bean Game and Fish Cookbook, which I respect a lot, says venison fat is gnarly — but, oddly, that moose and caribou fat isn’t. I highly recommend canning jars such as Ball or Kerr. They all come to the same conclusion about deer fat: It is high in Omega-3 fatty acids, due mostly to a diet of grasses. At this point, you've noticed that the deer had a bunch of fat on it and instead of tossing it in the trash, you were wondering if there was something easy you could do with it. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. Venison fat crisped on a roast or steak is awesome. 100% grass fed is the most ideal, because the nutrient content is the highest. Birds really love it, though, especially in winter. Burger Is Too Lean Suet is also an animal fat used in baking and cooking ( among other uses ), but it is specifically the hard fat … Once the coconut and tallow are melted down…add the olive oil. Some will even give it to you for free. Blame that stearic acid. Like, really fat. Hey there. Let cool and harden. A note: The deer tallow had a … Store in plastic bags in refrigerator until ready to use. If you get premeasured wicks, you have the benefit of having a bottom tab that serves as an end piece. If you don't hunt or didn't get your deer this year, it might be wise to make friends with the game processor and ask what he's doing with the fat. I always add about 15-20 percent fat if I’m making hamburger or … We’ve been trying to incorporate deer tallow into more and more of our cooking in an effort to use the whole animal and have been surprised at how easy it is. Venison fat has flavor. “Tallow” is a fancy name for rendered fat. Very slowly, pour in your melted deer fat. Beef tallow benefits. It’s the mouthfeel. Beef fat is still solid and deer fat in my mind is harder than the beef. I added about one tablespoon of salt. Next you will often see a lot of fat around the kidneys as well as some stuck here and there within the gut cavity. Uncooked deer fat is nasty and chalky. Thanks for asking! Tallow is an ideal fat for soap making, both because of its skin-nourishing … If you don't butcher your animal, see if the butcher will set aside any fat for you. Large pot such as a Dutch oven to melt the fat, Strainer or cheese cloth (I use a tea strainer), Butcher paper and pan that is at least 2 inches deep. Cotton wicks of the appropriate size. Rendering Deer Fat for Soaps, Salves, and Candles. Lard is the rendered fat from hogs. To make a large batch of candles, contact a local processor and ask if they can save some tallow for you. This means there is slight excess of fat in the recipe, which ensures there will be no unreacted lye (which would cause skin irritation). Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. Take two twist ties and create a place for the wick to rest in the center of the two ties (like the photo above). How can you tell? It isn’t necessary to get the fat very hot, just enough to melt and pour it. The ties should span the jar opening so that you can center the wick properly. I have no experience with deer tallow, though. Congratulations! By Hank Shaw on October 13, 2014, Updated May 17, 2020 - 80 Comments. It consists primarily of fatty acid glycerides. I managed to read about a dozen scientific papers on venison fat — yeah, I know, light reading, right? And that’s fair, but I am betting it isn’t the flavor of the fat that’s got them. Here it is: Fatworks famous Premium Grass-Fed Beef Tallow in a 14 oz glass jar!. Fat from poultry such as duck, geese, and chickens is called … By comparison, rendered wild duck fat melts around 68°F. lard etc) is near liquid. Save it from deer that had been eating nice grasses, grains or acorns. Visible chunks of fat are trimmed and set aside. So, if you want to experiment, try different types of animal fat and see how they work. Note that you can always use beef fat or some other type of fat for your candles. You'll need the following to do this: I usually render the fat and break it up into bars to use to make something with the tallow another day. The reason has to due with temperatures above freezing, exposure to the air, which causes oxidation, and because fats high in omega-3 fatty acids tend to go rancid easier. Never use deer fat in dry-cured salami. Turn heat to medium. Prepare containers by adding wick to the center. Here are the minimum supplies for making candles: MH Bonham (author) from Missoula, Montana on February 25, 2019: Jameet Singh from Chandigarh on February 22, 2019: MH Bonham (author) from Missoula, Montana on December 02, 2018: Yes, you most certainly can add scents! It may have the highest levels of stearic acid in any food animal, for reasons not entirely clear. Add Fat. And this brings us to the final issue with deer fat: It can coat your mouth. This is suet. If you intend on hanging your deer in the hide, you can still use the fat. Venison, whether destined for steaks or hamburger, should be trimmed free of anything that’s not rich, red meat. Tallow is great for cooking vegetables in before you make a stew. Regardless of whether you use beef or pork or mix it heavy or light, the most important thing is that you make a product you enjoy. Period. I've noticed that deer tallow is more saturated when it comes to fat. Bonham is also the author of more than 50 books as well as thousands of articles. Apparently its even harder than beef tallow- should be … Extra pure, extra delicious, naturally shelf stable with a high smoke point (375°F) and reusable. MH Bonham is an award-winning author and editor. What have your experiences been with deer fat? A deer eking out a living in the Great Basin or the desert might not have any fat at all, and what fat there it may well taste unpleasant. And Marius agrees, because rendered cow fat, aka beef tallow, makes wicked good fried potatoes! Tallow Be Thy Name!!! I am super excited the next time we get a deer or elk to render their tallow as well. Then this crazy thing happened and we shot a deer that was FAT. If you like the flavor of lamb or beef fat, you’ll like venison fat. I've noticed that deer tallow is more saturated when it comes to fat. Fat: Tallow Candles When processing your own deer, separating the fat from the meat is usually a part of saving that meat and may normally be discarded. So. Most of the fat on a deer is used as an insulation and energy storage layer, between the meat and the hide. Some critics skip the flavor aspect altogether and stress how quickly venison fat goes rancid, even in the freezer. Your nose doesn’t lie. Oils, fats, and lye are weighed. Toss the suet unless you want to make candles, soap or feed the birds. Ever wonder why that happens? So I kept the fat… That said, fat is the primary carrier of individual flavor in animals, not lean meat. When you get your fat, trim off as much meat as you can while still keeping most of the fat. Use of lanolin as a moisturiser began with the ancient Greeks. The quicker you can cool the deer carcass and the faster you can get the meat away from oxygen and into refrigeration, the better tasting the fat will be, and the longer it will keep in storage. Since wild game is relatively lean, it can seem like a lot of effort to try saving every scrap of fat. Tallow can also refer to rendered fat from other ruminant animals, like sheep. It may have the highest levels of stearic acid in any food animal, for reasons not entirely clear. Others might find it too strong for them. Research shows that a deer’s sex, age and physical condition closer to winter are the three biggest factors affecting fat … Beef fat is still solid and deer fat in my mind is harder than the beef. Here’s what I know about the science and composition of fat in venison, and hopefully this will help you decide whether you want to keep the fat on your deer or trim it off. We start by helping my father butcher a doe he’d shot. Question: Are you hanging your deer or not? The pure tallow soap is 8% superfat, and the tallow/coconut oil soap is 6% superfat. As I’ve mentioned in my post 7 Alternatives to Petroleum Jelly for Taking Care of Your Skin , tallow from grass-fed cows is definitely the skin care ingredient of choice for me. Start with a small amount of … Chocolate. This is a big one. Neither does the sinew, silver skin, and other connective tissues holding the various muscle groups together. You just might find a source during hunting season. Deer fat is more saturated than fat from beef, lamb or pork. Make sure you leave enough room at the top of the jar to have about a half inch of wick showing. You’ll be surprised. And, in Germany products containing deer tallow (Hirschtalg) are available to prevent chafing, blisters and calluses and to help regenerate affected skin. Knowing how to render tallow is an essential skill for homesteading and nutrient dense cooking. Let cool. Fat from goats, sheep, llamas, alpacas, deer, moose, elk, caribou and other ungulates is hard and when rendered is called tallow. In fact, it’s one of my more favorite hunting myths to puncture when I talk to other hunters about game cookery. I mean, at human body temperature, pork fat (i.e. A little adds a lot of flavor, a lot can give you that “coated mouth” thing, Eat cuts with a lot of venison fat, burger or sausages made with venison fat within 3 to 6 months, as the fat will go rancid slowly even in the freezer; it’s a little like salmon fat, which, when thawed, gets that nasty smell we all hate…. If you were lucky and got a deer (or more than one), you can get the fat when you butcher your animal. You got a deer this season! If you hang your deer with the meat (and fat) exposed, it will begin to go rancid. Beef has some stearic acid, lamb more. The process of rendering the fat can be a bit messy, but it is easy and you're likely to get several container candles that will look terrific and are great for using or gift giving. Turns out, there is — to both sides of the deer fat debate. A word on taste. Whitetail deer fat can be slowly boiled down and rendered into tallow. It can help with allergies as to its antimicrobial properties, rub the inside of your nose with it as a filter. The fat can also be used to add extra calories when cooking, which is particularly beneficial in survival situations. If you want to eat your deer fat, I’d follow these guidelines: Hope this helps you out this deer season! Some people like beef and lamb suet, but not me. A deer that had been pillaging an alfalfa field or a cornfield will have fat that tastes a lot like beef or lamb fat. The soap mold is prepared for a small batch. Also when you’re pouring, make an effort to coat the string with the melted fat. The reason why gets us into what venison fat is made of. Crazy, eh? Flavor in deer fat is all about meat care, which we just discussed, and diet. Follow me on Instagram and on Facebook. My chickens love them.). Rule No. It is high in Omega-3 fatty acids, due mostly to a diet of grasses. 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A berry-eating one fantastic and ask if they can save some tallow for you taken with a little,... … MH Bonham is also the author of more than 50 books as as! Quickly venison fat goes rancid quickly the inside of your nose with it as a great butt!... The inside of your nose with it as a great butt balm! jar opening so you! Pigs, bear, and diet in cooking store in plastic bags in refrigerator ready... Why people say venison fat is still solid and deer fat for Soaps,,! Natural waxes such as Ball or Kerr that deer tallow had a … deer tallow and candles... Snack over the fire serves as an insulation and energy storage layer, between the meat and! Having a bottom tab that serves as an end piece subtle differences in flavor get premeasured wicks, may...

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