I have a deep appreciation for ribs. However, my girl friend doesn't like the tremendous amount of fat usually found on the very economical spare ribs we have access to. So the cru …

Im a bit confused about this issue. So the point of going to all the laborious trouble of making pemmican is to separate the fat so it doesn't go rancid, render it to oil, and add …

Yesterday I bought a couple of pounds of pork fat from my local Whole Foods. I cut it up into little cubes and baked it in a casserole dish for an hour at 200 degrees (I wanted to …

I recently rendered some beef tallow. I froze the suet and thawed it in the fridge prior to using it. When chopping it up for the slow cooker, I noticed that it seemed really dry a …

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? …

This question is for our lard rendering experts. Our pig butchering went very well last weekend, and I ended up with plenty of fat for lard. I started using the "crock pot method …

Since everybody seem to be dry-rendering their animal fat, this is also the way I've been doing it until now. I usually do it in the slow-cooker at low temperature. Today, I've pi …

In heating fats for an extended period of time, when do ALEs begin to occur in the fat(if at all)? I once roomed with a chinese guy in school who simmered meat for multiple days, t …

So my butcher just gave me a bunch of free beef fat trimmings. Can I render this stuff into tallow? If so, how? If not, what do I do with it? These are mostly the "hard" fat cut …

Here's a question I've never seen asked before. Why are plant fats shelf-stable, while animal fats not? It doesn't seem to be the saturation, because coconut and palm are highly s …

I think all our meat is grass fed, but I was just wondering, as i cannot seem to buy lard here, and I thought I would try rendering my own fat in a crock pot, would one be best to …

I like to render my own animal fat in the crock pot. Of course this requires scraps of fat. One local grocer occasionally has scraps of organic pastured pork fat and sells them f …