I just got 1.67 lbs of fresh grass fed suet! I plan on making my first attempt at rendering it tomorrow. If I just render the entire amount, how much would it ultimately yield? It's a pretty big block of fat so I don't want to waste any. Is there anything else that I can or should do with it besides making the tallow?
Congratulations! :) I've never weighed mine before and after rendering. I just keep it in the freezer and render as I wish.
I usually render one pound at a time in my crockpot. If you have a six-quart pot, you can easily render 1.67 pounds. I like using the water method. Which rendering method are you using?
You could make pemmican. Here is Lex Rooker's How-To Manual for Making Pemmican:
General Recipe for lotion bars, for dry skin:
Equal parts: beeswax, beef fat, a liquid oil. Can combine whatever you have: sweet almond, walnut, olive, etc. Coconut oil is semi-hard, so adjust the recipe if using CO.
Use a double boiler and melt fats slowly. Stir. When completely melted, pour into empty plastic containers. I have neighbors save cream cheese containers for me.
As soon as the lotion bars are cool, turn out and use.
For making salve: 1/4 beeswax, 1/4 beef fat, and 2/4 liquid oils. Can add essential oils, if desired. Pour into sterile glass jars. This is great for lips, cuticles, elbows, heels, etc.
ETA: I ought to have included putting the fat in meatloaf and burgers, etc. to bring the fat ration up to what is desired. I try to keep the 80% fat: 20% protein that Dr. Richard MacKarness recommended in his book, "Eat Fat and Grow Slim:, and also Dr. Blake Donaldson, before him. His book is called "Strong Medicine".
Here is a link to Dr. MacKarness' book:
I do not know of Dr. Donaldon's book being online to read.
I was thinking about uses that might not be obvious, and forgot that some would like to know the standard uses of fat.
Suet is special tallow. Cherish it. It's fat from kidneys, and when well-rendered doesn't have the same beefy smell or taste as regular tallow.
Since it has a mild and delightful flavor, I suggest using regular tallow for savory foods and setting aside your suet for desserts and other foods that require subtler flavor.
When I rendered some fresh from the butcher awhile back, it was like some mix between palm oil and ghee. Obviously I'm a fan.