{"id":3345,"date":"2016-08-24T09:00:07","date_gmt":"2016-08-24T14:00:07","guid":{"rendered":"http:\/\/homesteaderdepot.com\/?p=3345"},"modified":"2016-08-24T09:00:07","modified_gmt":"2016-08-24T14:00:07","slug":"how-and-why-to-render-tallow","status":"publish","type":"post","link":"https:\/\/survivalhomesteader.net\/2016\/08\/24\/how-and-why-to-render-tallow\/","title":{"rendered":"How (and Why) to Render Tallow"},"content":{"rendered":"

Tallow used to be commonplace a few hundred years ago, before it was replaced with mass-produced cooking oils like canola, corn and soy. What it is is rendered animal fat, (it’s normally called tallow for beef fat and lard for pig fat, but the same principles apply for each) and it can be used in many ways.<\/p>\n

Why Render Tallow<\/strong><\/p>\n

The reason this is ideal for a homesteader is it’s always ideal to use every part of a butchered\u00a0animal, and tallow gives you a great way to use up all the fat. But it’s not just useful-its super healthy and nutritious. Tallow is rich in Vitamin K, which is essential for bone health, cognitive function and heart health,\u00a0<\/strong>Conjugated linoelic acid which regulates the immune system and maintains a healthy heart, and has also been suggested to contribute to weight loss, and omega-3 fatty acids, which can help with heart health, eye health, a healthy pregnancy, cognitive function, balancing mood and lowering cholesterol, to name just a few.<\/p>\n

How to Use<\/strong><\/p>\n

Tallow can be used for frying and cooking, in place of butter or cooking oil,\u00a0as an ingredient in lotion or cosmetics, and even to condition leather or as a lubricant for certain farm equipment. Probably one of the most efficient uses for tallow is\u00a0for making pemmican<\/a>, an incredible, super-nutritious survival food that can last for years.<\/p>\n

How to make:\u00a0<\/strong><\/p>\n

To make tallow, you will probably want to start by looking up a recipe specifically for the animal who’s fat you are rendering, just to get an idea of specifics about that fat in particular, but for the most part the process is going to be the same.<\/p>\n