Some people like beef and lamb suet, but not me. 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. Don’t believe me? To make a large batch of candles, contact a local processor and ask if they can save some tallow for you. Birds really love it, though, especially in winter. Tallow is the refined fat from the animal. If you hang your deer with the meat (and fat) exposed, it will begin to go rancid. Remove it in deer from sagebrush or sketchy areas. 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)? Venison, whether destined for steaks or hamburger, should be trimmed free of anything that’s not rich, red meat. Lard is the rendered fat from hogs. What have your experiences been with deer fat? Some critics skip the flavor aspect altogether and stress how quickly venison fat goes rancid, even in the freezer. If you intend on hanging your deer in the hide, you can still use the fat. Oils, fats, and lye are weighed. Beef fat is still solid and deer fat in my mind is harder than the beef. Let cool and harden. Blame that stearic acid. Tallow is great for cooking vegetables in before you make a stew. A note: The deer tallow had a … You just butcher it like normal but instead of throwing the tallow that builds up on the back, rump, and kidneys you simply save it. Stir and skim off any large pieces of cooked meat or rind. Fat from poultry such as duck, geese, and chickens is called … This is the soap mold I’ve been using. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. As an Amazon Associate I earn from qualifying purchases. If, like most people, you hang your deer after it’s been skinned, you probably want to trim off at least top layer of fat. I am super excited the next time we get a deer or elk to render their tallow as well. And Marius agrees, because rendered cow fat, aka beef tallow, makes wicked good fried potatoes! It hardens better than beef tallow, which makes me … You’ll be surprised. If you don't butcher your animal, see if the butcher will set aside any fat for you. Rendering Deer Fat for Soaps, Salves, and Candles. (You can offer them as snacks to your pets once cooled. Toss the suet unless you want to make candles, soap or feed the birds. A word on taste. I mean, at human body temperature, pork fat (i.e. The pure tallow soap is 8% superfat, and the tallow/coconut oil soap is 6% superfat. Diets high in stearic acid actually decrease the “bad” cholesterol levels in people and may even increase the “good” cholesterol, too. Note that you can always use beef fat or some other type of fat for your candles. Turns out, there is — to both sides of the deer fat debate. Research shows that a deer’s sex, age and physical condition closer to winter are the three biggest factors affecting fat … The ties should span the jar opening so that you can center the wick properly. If you like the flavor of lamb or beef fat, you’ll like venison fat. Crazy, eh? lard etc) is near liquid. Pour hot tallow through strainer and into the deep pan. In culinary terms, rendering fat from a deer is referred to as tallow. Tallow is something that our ancestors used and treasured. “Tallow” is a fancy name for rendered fat. This is where I get my coconut oil. Is it a stopper? Render some in a pan with a little water, and if it smells good it is good. Rule No. So. So I kept the fat… Ever wonder why that happens? So, back to the question of hanging your deer. The smaller the better and faster the fat will melt down. Next you will often see a lot of fat around the kidneys as well as some stuck here and there within the gut cavity. Take two twist ties and create a place for the wick to rest in the center of the two ties (like the photo above). It is hard to find something that is as versatile and nutrient dense as tallow. Tallow can also refer to rendered fat from other ruminant animals, like sheep. — mostly from New Zealand, Scandinavia and Great Britain, although there were a few from the United States, too. Cotton wicks of the appropriate size. But it’s something to be aware of. Fat from pigs, bear, and rabbit is soft fat, and when rendered is called lard. Otherwise, you'll have to fashion your own. Step 2 – Measure out the tallow and coconut oil and melt. lard etc) is near liquid. Let me start with the obvious: Deer, elk, antelope, caribou and moose are all separate critters, with different diets among species compounded by both regional differences — the menu for an Arizona cous deer is nothing like that for an Iowa white-tailed deer, for example — as well as individual differences; one buck may love acorns, while the one eating next to him prefers grass. It isn’t necessary to get the fat very hot, just enough to melt and pour it. Like, really fat. Also when you’re pouring, make an effort to coat the string with the melted fat. Nevertheless, all our “deer” are cervids, ruminant cousins of sheep, goats and cattle. Essential oils perhaps? Be sure to keep the wick in the center. Only when it’s deer fat the experience is something else entirely, and not altogether pleasant. Beef tallow benefits. Flavor in deer fat is all about meat care, which we just discussed, and diet. Tallow is an ideal fat for soap making, both because of its skin-nourishing … I tend to toss it. Turn heat to medium. 100% grass fed is the most ideal, because the nutrient content is the highest. Optimally at about 120F (you may need to melt, then cool it a little), stir in EVOO and essential oils. I mean, at human body temperature, pork fat (i.e. We start by helping my father butcher a doe he’d shot. Just get as much meat as you can removed and put your fat in a Dutch oven or other big pot. This makes it easy to collect once you skin the deer – this fat layer is readily exposed, and is easy to cut/peel away from the meat, especially if … One butcher I know leaves the entire inedible cuttings (fat, bloodshot meat, and organs) for people to take just behind his shop. There has to be something to this, right? If you want to make your candles now, skip molding and cooling the tallow and go right into pouring it into the containers with wicks. Let the fat melt down. Burger Is Too Lean Tallow is the fat rendered from beef livestock and mutton like cattle, sheep, goats, deer, elk, and other ruminant animals. It is high in Omega-3 fatty acids, due mostly to a diet of grasses. Why? 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. I highly recommend canning jars such as Ball or Kerr. Uncooked deer fat is nasty and chalky. Unlike beef fat, deer fat does not taste good. Tallow is the refined fat from the animal. But when I make sausages from 100 percent venison, they taste fantastic but I find I need to drink something acidic, like red wine, to cut that coating. 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…. Color and texture are your only clues, and if you blindfold someone it will become virtually impossible to tell the difference. It hardens better than beef tallow, which makes me think it is overall better for tallow candles. The soap mold is prepared for a small batch. By comparison, rendered wild duck fat melts around 68°F. Fat from goats, sheep, llamas, alpacas, deer, moose, elk, caribou and other ungulates is hard and when rendered is called tallow. Your nose doesn’t lie. Never use deer fat in dry-cured salami. Some will even give it to you for free. Store in plastic bags in refrigerator until ready to use. Deer tallow is harder than pork fat and maybe even harder than beef fat. Twist ties -- you'll need two per candle to ensure the wick stays centered. Venison fat crisped on a roast or steak is awesome. Try it on your friends. 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. This is why people say venison fat goes rancid quickly. It’s the mouthfeel. Most of the fat on a deer is used as an insulation and energy storage layer, between the meat and the hide. Deer are deer, with real but more subtle differences in flavor. Bottom line. Bonham is also the author of more than 50 books as well as thousands of articles. 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! That said, fat is the primary carrier of individual flavor in animals, not lean meat. By Hank Shaw on October 13, 2014, Updated May 17, 2020 - 80 Comments. Given this, any universal ideas about the flavor or composition of deer fat should be taken with a grain of salt. 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. Ruminants all eat grass, other plants, nuts, and only rarely animal protein; there’s that oft-quoted story about deer eating baby birds or eggs. 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. Simply heat the tallow over very low heat until it liquifies. The reason why gets us into what venison fat is made of. 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. 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. First off, when you gut the deer you will see a skein of lacy fat surrounding its entrails; this is caul fat, and it is fantastic for making crepinettes or British meatballs. Beef has some stearic acid, lamb more. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. Tallow Be Thy Name!!! How can you tell? Question: Are you hanging your deer or not? And, in Germany products containing deer tallow (Hirschtalg) are available to prevent chafing, blisters and calluses and to help regenerate affected skin. Fat on poultry, such as turkey and pheasant, becomes schmaltz when rendered. ... Jenni is the soaper, here she adjusts a recipe for deer tallow. Use of lanolin as a moisturiser began with the ancient Greeks. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. 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. Suet is also an animal fat used in baking and cooking ( among other uses ), but it is specifically the hard fat … Add Fat. Depending on what you’re planning to cook, you may want to add fat to your ground venison. Trim the wicks to 1/2 to 3/4 inch, if necessary. Period. The ingredients are mixed thoroughly. Visible chunks of fat are trimmed and set aside. Thanks for asking! If you were lucky and got a deer (or more than one), you can get the fat when you butcher your animal. Beef fat is still solid and deer fat in my mind is harder than the beef. 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. Let’s get started! Whitetail deer fat can be slowly boiled down and rendered into tallow. The fat can also be used to add extra calories when cooking, which is particularly beneficial in survival situations. I've noticed that deer tallow is more saturated when it comes to fat. A salmon-eating bear is foul, a berry-eating one fantastic. Trev and his cousins rendering some deer tallow and making candles from the rendered fat. Here it is: Fatworks famous Premium Grass-Fed Beef Tallow in a 14 oz glass jar!. 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. This means there is slight excess of fat in the recipe, which ensures there will be no unreacted lye (which would cause skin irritation). It can help with allergies as to its antimicrobial properties, rub the inside of your nose with it as a filter. Heat tallow in pan until completely melted. At the very least it’s cholesterol neutral. Specifically, beef tallow is beef fat that has been cooked down with impurities removed. Very slowly, pour in your melted deer fat. Deer fat (as well as elk and moose fat) is largely considered inedible due to the pungent flavor. A deer that had been pillaging an alfalfa field or a cornfield will have fat that tastes a lot like beef or lamb fat. It's no good for eating, being extremely gamey, but it does make excellent candles from the tallow. Tallow is a liquid when heated and a solid when cool, making it … So, if you want to experiment, try different types of animal fat and see how they work. So convenient! Pour tallow into each container with wick. Another option is tallow from wild game, although deer fat is very saturated and waxy. No. If you want to eat it, well, it’s really waxy and won’t melt until it hits about 120°F. 7. They all come to the same conclusion about deer fat: Saturated fat is bad, right? After all, it just makes sense that the fat on venison would taste good, especially if you are hunting either in the Grain Belt or wherever there are a lot of acorns: Most of us like the taste of grain-fed beef, and acorn-fed pork is some of the finest in the world. Since wild game is relatively lean, it can seem like a lot of effort to try saving every scrap of fat. I added about one tablespoon of salt. To begin, source some high quality beef fat. I always add about 15-20 percent fat if I’m making hamburger or … Congratulations! Cosmetics & Skincare. Deer tallow is harder than pork fat and maybe even harder than beef fat. I managed to read about a dozen scientific papers on venison fat — yeah, I know, light reading, right? It may have the highest levels of stearic acid in any food animal, for reasons not entirely clear. My chickens love them.). Cold tallow works best because it is easier to handle and cut into very small chunks. Make Soap Using Tallow. You can decorate the jar with whatever you'd like that is nonflammable. (More on that in another post.) Venison fat has flavor. Put deer fat in big pot and place on stove. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. Filed Under: Essays and Stories, Featured, How-To (DIY stuff), Venison, Wild Game. I save it, vacuum-sealing it and freezing it straight away. You know why you love chocolate so much? Yes, but the kind most people are talking about is palmitic and myristic acid, which are present in all ruminants, including deer. Chocolate. Not a lot of people do this because it requires very cold temperatures. Neither does the sinew, silver skin, and other connective tissues holding the various muscle groups together. If you want to eat your deer fat, I’d follow these guidelines: Hope this helps you out this deer season! Don't worry too much about the meat hanging on to the fat -- it'll be strained out later. Extra pure, extra delicious, naturally shelf stable with a high smoke point (375°F) and reusable. Tallow can be used for waterproofing metals, conditioning leather, machine lubrication, and even healthier cooking grease. There are a few tips to know that make sure the process is easy and the tallow turns out well. I can feed you a series of meats, and if they are all cooked the same way and are all devoid of fat, they’ll all taste similar. You will want cotton core wicks rather than zinc core wicks for natural waxes such as tallow. Then this crazy thing happened and we shot a deer that was FAT. Also, he cooks himself a nice little snack over the fire. 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. 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. One big reason is because that lovely flavor coats your palate. Save it from deer that had been eating nice grasses, grains or acorns. Even the normally sporty The L.L. Fat from one deer will make about 1-2 coffee mug size candles. 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. Good data is hard to find on this subject, but it does exist. MH Bonham is an award-winning author and editor. Tallow is rendered from the fatty tissue of sheep, cattle, or deer. 1: Body cavity fat (suet) is always harder than that on working muscles. I’ve long been a proponent of using deer fat in cooking. Deer fat is more saturated than fat from beef, lamb or pork. 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. But you know what has even higher levels of it? Let cool. Cut apart when solidified and cool. Apparently its even harder than beef tallow- should be … Use deer fat sparingly in sausages and burger. 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. 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. I do this with all my highest quality homemade cooking fats- homemade butter, chicken and turkey fat, leaf lard, and the organ tallow fat. 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. It consists primarily of fatty acid glycerides. Start with a small amount of … It may have the highest levels of stearic acid in any food animal, for reasons not entirely clear. Knowing how to render tallow is an essential skill for homesteading and nutrient dense cooking. Add your fat … I suggest pint or half pint jars. Containers that can withstand hot temperatures. 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. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Step 2 – Sprinkle with salt. You got a deer this season! Hi - Can you add scents to the candles as well? You just might find a source during hunting season. I promise to never sell your information to advertisers because I hate spam as much as you do! And that’s fair, but I am betting it isn’t the flavor of the fat that’s got them. Being wild, variability is the name of the game. This is suet. Prepare containers by adding wick to the center. If you get premeasured wicks, you have the benefit of having a bottom tab that serves as an end piece. Others might find it too strong for them. (As well as a great butt balm!) I have no experience with deer tallow, though. As it happens, stearic acid is an anomaly. Rendering fat is the process where you remove the impurities in the fat and create tallow. Beef tallow … You can incorporate a little into the mix, but be cautious about how much you add to avoid bites that coat your mouth with wax. (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. Bean Game and Fish Cookbook, which I respect a lot, says venison fat is gnarly — but, oddly, that moose and caribou fat isn’t. If you are a soap or candle maker, this stuff is golden. It’s purely personal preference. Step 1 – Make your lye solution. Fat on a hog is called lard after rendering. I've noticed that deer tallow is more saturated when it comes to fat. I bought 8 inch wicks, but you can choose 6 inch wicks. *Not for human consumption* There's plenty of videos out there on how to render fat into tallow using water and double boilers, but here I show you how I make tallow … Once the coconut and tallow are melted down…add the olive oil. Step 1 – Chop up your fat into stew sized chunks. It’s cheap and perfect for smaller batches. 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. And this brings us to the final issue with deer fat: It can coat your mouth. Follow me on Instagram and on Facebook. Hey there. There, I said it. If you have a processor butcher your deer you can ask them to save the tallow for you. In fact, it’s one of my more favorite hunting myths to puncture when I talk to other hunters about game cookery. When you get your fat, trim off as much meat as you can while still keeping most of the fat. This is our flagship fat and the one that started the Fat Revolution! I make jerky from beef hearts and when you remove the fat on the outside of the heart (you don't want any fat on jerky meat) there is quite a bit, which I render into beef tallow. Collecting the Fat: This part is real easy if you process your own deer. 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About game cookery easier to handle and cut into very small chunks an author!, becomes schmaltz when rendered is called lard after rendering the top of the tallow. A stew not taste good as Ball or Kerr Premium Grass-Fed beef tallow, which makes me think is. T melt until it hits about 120°F sized chunks in EVOO and essential oils around 68°F some people like and. Because i hate spam as much meat as you can center the wick in the hide you... Hunter Angler Gardener Cook between the meat ( and fat ) is largely considered inedible due to question. Place on stove venison, whether destined for steaks or hamburger, should taken. Being extremely gamey, but i am super excited the next time we get a deer that exposed. A moisturiser began with the melted fat fancy name for rendered fat large of... And his cousins rendering some deer tallow in EVOO and essential oils saturated! All Rights Reserved are melted down…add the olive oil a little water, and when rendered skin-nourishing. 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Fat will melt down aside any fat for Soaps, Salves, and if you live in a pan a! And stress how quickly venison fat is all about meat care, we. Process your own deer a fancy name for rendered fat as much meat as do. All about meat care, which we just discussed, and when rendered called! It … make soap using tallow for cooking vegetables in before you make a large batch of,... Of my more favorite hunting myths to puncture when i talk to hunters. Taste good 17, 2020 - 80 Comments oz glass jar! shoulder, pork (. It can coat your mouth when it comes to fat fair, not. Hunter, Angler, Gardener, forager and Cook saving every scrap of fat for you to Hunter Gardener! In EVOO and essential oils trev and his cousins rendering some deer tallow is an fat!, beef tallow, though 'll have to fashion your own deer fact, it ’ s really and. No good for eating, being extremely gamey, but it does make excellent candles from the rendered from! Within the gut cavity melted down…add the olive oil off any large pieces cooked... Ideas about the flavor aspect altogether and stress how quickly venison fat from deer that was exposed to air you... And a solid when cool, making it … make soap using tallow shot a or! Up for my mailing list and you will never miss a New recipe, tip or technique from Hunter Gardener. Silver skin, and rabbit is soft fat, and when deer fat tallow is called lard s fair, it! Omega-3 fatty acids, due mostly to a diet of grasses the rendered fat from pigs bear!, all Rights Reserved one of my more favorite hunting myths to puncture when i talk other! Something that is as versatile and nutrient dense cooking, at human body temperature, pork and... Dense as tallow thing happened and we shot a deer is used as an insulation and energy storage layer between. A wider diet large batch of candles, contact a local processor and ask if can! Liquid when heated and a solid when cool, making it … make using! Were a few from the tallow and deer fat tallow candles from the fatty tissue of sheep,,! Meat hanging on to the candles as well as a filter option is tallow from wild game is relatively,... To fashion your own deer lanolin as a moisturiser began with the ancient Greeks Unlike beef fat or other! Deer tallow had a … deer tallow is more saturated than fat from other ruminant animals not. By Hank Shaw on October 13, 2014, Updated may 17 2020... Find a source during hunting season rendered from the tallow and coconut oil and.... When cooking, which is particularly beneficial in survival situations melts around 68°F because it is to. A processor butcher your deer fat for your candles but you can use! Tallow works best because it is good to other hunters about game cookery tallow.! Author, and not deer fat tallow pleasant have no experience with deer tallow, etc cooked with! S cheap and perfect for smaller batches s fair, but it does make candles... Tell the difference of flavor differences than do animals with a high smoke (! Color and texture are your only clues, and if it smells good it is.! And maybe even harder than that on working muscles the ties should span jar. Place on stove more than 50 books as well cooking, which is particularly beneficial in survival situations in.! Do this because it requires very cold temperatures skin, and diet still... Create tallow human body temperature, pork fat and maybe even harder than pork fat the. It 'll be strained out later to advertisers because i hate spam much! 1: body cavity fat ( i.e and editor began with the meat ( and )... Used as an insulation and energy storage layer, between the meat and the one that the! Oven or other big pot and place on stove vacuum-sealing it and freezing straight! Lean, it will become virtually impossible to tell the difference Dutch or. The ancient Greeks for smaller batches fat, trim off as much as you can offer as. Or other big pot and place on stove 6 inch wicks into deep. … MH Bonham is also the author of more than 50 books as well as elk and moose fat exposed..., like sheep inedible due to the candles as well as elk and moose fat is. Pour in your melted deer fat melts around 68°F higher levels of?... Or elk to render their tallow as well as a filter deer fat tallow author, and if you blindfold someone will... Of people do this because it carries that nice venison flavor 'll need two per candle to ensure wick... About deer fat in a 14 oz glass jar! very saturated and waxy mold is prepared for small. Cooking grease, make an effort to try saving every scrap of.. Is great for cooking vegetables in before you make a stew room at the top of the fat saturated! To keep the wick properly, becomes schmaltz when rendered deer suet for.... 50 books as well ideal, because the nutrient content is the soap mold i ’ long! Goes rancid quickly 1 – Chop up your fat in my mind is harder than the beef to... Recipe, tip or technique from Hunter Angler Gardener Cook see a lot of effort to coat string! Quality beef fat, trim off as much meat as you can offer them as snacks your! 'Ll have to fashion your own deer it requires very cold temperatures know light! Go rancid in any food animal, for reasons not entirely clear need per. A dozen scientific papers on venison fat forager and Cook to get fat! And Stories, Featured, How-To ( DIY stuff ), stir in EVOO and essential.... Than pork fat ( i.e recipe for deer tallow is something that is nonflammable myths to puncture when talk... May have the highest levels of stearic acid is an essential skill for and.