Recently got hold of a bunch of beef fat. Some still had a small amount of meat. Saved that back to grind with venison. Rendering tallow with the rest for cooking. Anybody else like cooking with it?

It is all we use. Everything gets cooked in it. I have no clue how much we render a year. We do it in the crock pot. It works best ground.

We cook with it when I can get fat to render. My favorite oil for French fries.

Works awesome on a Blackstone grill.

At $3 per pound, I'd freeze it, and use it next year to mix with more venison ground.

I keep a jar of it on the counter.

Saute my veggies in it

Home fries in it.

Season my cast iron with it

If tallow stays in the freezer too long it will pick up a freezer burn taste and it tastes rancid almost.

Im adding ground fat to the deer meat, not tallow.

7 bucks a pound here they call it hamburger

I would but can't find a source of beef fat....do use a lot of bacon grease and lard.

We use it when grinding deer meat.
I get it and brown it for the dogs too

I haven't had a hog butchered for a while. We usually cook with lard, but ran out. There's a butcher shop 30 some miles from here, that I had to drive past about 6 weeks ago. They didn't have lard, but did have tallow, so we've been using beef tallow, instead of lard. I like both, but slightly prefer lard for chicken and Asian food. Diane prefers the tallow, so we will start using both.

Both lard and tallow are better for you than corn and vegetable oil.

Keith

It takes awhile. Fats been on a real low heat for about 8 hours but the tallow coming out sure smells and tastes good. The only plant oil we use is olive oil.

That and lard

My sister called today and got 20 pounds from the slaughtering house for $5. Tallow processing is underway.

Olive oil and nut oils like walnut and hickory oil are the best plant oils to use.

Keith