Mutton tallow


July 25, 2006, 06:36 PM

I want to follow rules from my ancestors ( I mean Gatofeo, hope he is not that old... LOL).

I got a few pounds of mutton tallow from a nice girl at the public market..

It is "cholesterol" that was taken around the kidney of mutton...

I am keeping it "COLD"...

NOW WHAT ? ? ?

Option A: I use it AS IT IS to melt with beewax and paraffin ?

Option B: I cook it ?

Option C: neither A nor B ... just follow what the members of this forum will tell me to do

Option D: neither A nor B nor C ... wait for an answer form Gatofeo ?

Option E: do whatever I think my ancestor would have done ?

Secondary questions:

A- When I will put wads in that hot solution, I keep wads on one side only or turn them over to get the SLIPPERY JUICE on both side... ???

B- Is the microwave as good as other methods of melting ?

As you can see, I am a little bit (LOL) obsessive.

Please, be kind enough to answer me tonight or I will not sleep for the next night...


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July 25, 2006, 06:51 PM
Could you "clarify" (mutton fat pun intended :D ) whether you have tallow that by definition, has already been rendered?

July 25, 2006, 06:58 PM

The butcher took off the fat around the kidneys. And that is what I got.


July 25, 2006, 06:59 PM
You'll need to render it into tallow - right now, all you have is fat. :)

July 25, 2006, 07:05 PM
"You'll need to render it into tallow - right now, all you have is fat."

I would like to know HOW to render it into tallow ??

I do not want to ask my wife... she has to see the Ruger Old Army invoice... LOL


July 25, 2006, 08:10 PM
I don't remember, though I did it once in Boy Scouts. Smelly, messy, quite unpleasant to do.

July 25, 2006, 09:20 PM
Rendering involves liquifying and purifying the product. You need to melt it using lower heat, then boil off most of the water, then strain and filter it using a coffee filter. Once you have the more pure product refrigerated, the tallow should harden or float on top and can be separated further from any remaining broth. Then you will have to eventually decide which formula to follow to make your lube concoction with, if you're going to mix it at all. It may involve mixing in beeswax or other ingredients, hopefully with further assistance or research from others with experience. :D

Car Knocker
July 25, 2006, 09:21 PM
If you Google using the term "rendering tallow", you will find more than you ever wanted to know about this subject.

July 25, 2006, 09:58 PM
Thank you very much everyone;

I will get mutton tallow.... My wife is wondering what is the real purpose of that recipe.

One of the best site is:

Thank you again.


July 26, 2006, 09:20 AM
Once you have got tallow, a good suggestion that I got on here was to soak the felt that I was going to stamp out as wads BEFORE I stamped them out. Soak it both sides and lay it out to dry on a grill of some kind to keep it flat. Then stamp out the wads. Do this with a punch on a cross section of tree stump or large branch/log so as not to damage the cutting edge of the punch. This will make it easy to keep them apart.

July 26, 2006, 09:33 AM
Ya know, unless yer jus DYIN fer the stench and nasty of renderin, ya could jus BUY tha lube already made up!

"Gatofeo Number One Lube" i named it and BIGIRON sells it!

July 26, 2006, 09:36 AM
Thom, Thom, everyone should render fat so they know why it's such a better idea to buy the lube if possible. :D

July 26, 2006, 10:23 AM
Yup! Spose its like hittin yerself on tha head witha hammer, ya gotta do it ta know!

July 26, 2006, 05:03 PM
Why not just roast the lamb and see what is left over THEN go and buy some :neener:

July 26, 2006, 05:07 PM
Manyirons said:

Ya know, unless yer jus DYIN fer the stench and nasty of renderin, ya could jus BUY tha lube already made up!

"Gatofeo Number One Lube" i named it and BIGIRON sells it!

Where can i find that on the site ? Or I am totally blind...LOL


July 26, 2006, 06:14 PM
Lookit tha tag line on Third Rails post!

July 26, 2006, 06:16 PM

Its by tha stick fer five bucks or a four ounce bulk fer $12.50.

July 27, 2006, 12:38 AM
Rendering the lamb fat is easier than frying bacon. Most bacon is water cured, so it spatters all over the stove when you fry it.

You lanb fat is almost pure fat, dice it as small as you can and put it in a kettle, a large saucepan, whatever, put it on the stove, turn up the heat, stir it till it gets submerged in melted fat, then it will be like deepfrying it.

When the cracklings are all browned well, you,ve got the bulk of the fat out of it, you can scoop them out and eat them like pork rinds ( I like lamb fat, it's an ethnic thing I guess.), or throw them away.

Strain the fat through a couple layers of cheesecloth. Pour some of the liquid fat into the batch of lube you're making, if you got one in process.

Cover and refrigerate, if you want to, but it takes a long time for pure animal fats to go rancid.

I get mine free, well, 4 to 6 bcks a pound, if you consider the fat that bakes out of the lamb I barbecue is part of the weight of the roast or ribs or whatever. Figure that they would charge more if they cut off all the fat, mebbe you should say I am getting it free.

Try buying and barbecuing at high heat a nice leg 'o lamb and you might decide you found a new delicacy.

Just for the hell of it, Sam Fadala says NO grease has any effect on powder fouling, they won't break down the fouling. Takes water to do that.




July 27, 2006, 12:50 AM
George - you seem to be leaving steps out. If he were to liquify the fat by heat, strain, and then use as-is, it wouldn't be pure tallow, and it wouldn't work as well (as far as I know)

You'd need to let it cool after liquifying and straining, then take the top (almost pure white) layer off the cooled fat - this is tallow. My $.02


EDIT: George, you're right on this one; I thought you were going by a different procedure (boil the fat in water, go from there) so you'd have to let it cool on top of the water and use that. How much tallow do you lose by doing it the way you described, if any significant amount?

July 27, 2006, 02:26 AM
Ifin some of you folks want a tallow and beeswax patch lube and don't want to mess with rendering and mixing, Dixie Gun Works sells Old Zip patch lube by the tin.

July 28, 2006, 04:05 AM
Third Rail,

I'd almost bet you asked der Feuhrer if he ever heard of this and he said, Of course, that is what ve did ven ve killed a pig. The only part of the pig ve did not use vas the squeal.

My apologies to der Hauptmann, I know he does not speak that way. Well, mebbe when he gets excited..

No, I did not mean to boil it, nor would you, I hope, boil bacon, although with the garbage we buy from the stores, all bacon is more or less boiled, what with all the water in it. I buy slab bacon frequently from Kentucky, home cured and home smoked, and IT does not spatter all over the place like your Superiors and your Sugerdales do. AND, it leaves less fat in the pan than those quasi bacons do. THEM, you WOULD have to seperate into the fat layer and the watery layer.

Did I just tell you more than you wanted to know? Ask Jule if he would like to buy a slab of bacon for about 30 bucks, about 10 pounds, shipped, from Scott Hams. That is damned cheap, if you consider the garbage you buy in the supermarkets. Actually, I think there is a shipping charge, I know it gets ther in about 3 days, no refrigeration, so you should get the idea it is REAL bacon.

The fat you render from that will make some more ball lube.



July 28, 2006, 09:00 AM
Scott bacon? Think he already orders that ifin i'm right, ya gotta cut it yerself? Only he calls it SPECK.

Says when he wassa kid, they'd visit relatives in tha islands, cant spell em, everbody had SHARP pocket knives fer air dried mutton, they'd jus cut a chunk an chew fer awhile!

Says he WONT eat eels though! Hated em as a kid! Said they'd have salt eels dried like jerky in tha markets. DOES like herring in cream with onions an garlic! Been at his house round breakfast time, some days ya jus gotta take a walk!

July 29, 2006, 04:22 AM

Mutton is entirely different than lamb. Mutton is soup meat, or, as jule says, a drying meat. I don't know how they dried it. Here, in the US, smoking was the way to preserve meat, OR, you boiled and put into a crock and covered with melted tallow, to seal out the air, OR, you salt cured it.

In most of Europe, they made salami of it, or knackwurst, or other sausages.

Here, again, if you were a native, and this would include the frontiersmaen, who learned from the Indians, you would "jerk" the meat of anything you shot, or you would make "pemmican", pulverized meat, mixed with berries and the like for flavoring, and fat, the fat being the bulk of your energy over the winter, the meat itself being the protien you needed in your diet over the winter.

Preserved beef is probably why the Brits are even today called "Beefeaters", it was their mainstay on year long ship cruises, or longer.

They also pickled pork, or salted it, which is the same thing. And herring and anything else which they could make stand still long enough.

The rest of the world did, too. Ask Jule why there is sauerkraut. Why there is dried beef. Why there are cured sausages and salamis.

Hell, why is there CHEESE!! Milk from the cow or the camel or the sheep or the yak or the musk ox, or, damme, if you can milk a rabbit, would still sour within a couple days.

Somehow I think I have veered off topic a bit. What was the question?



July 29, 2006, 04:39 AM

I shoulda picked up on "speck".

We call it bacon, the Brits call it "streaky bacon", the Canadians probably do, too.

Here, we make "bacon" only from the sowbelly, the fattiest part of the pig, the "offal", if you will. Should be rendered to fat, but the butchers decided they could charge a premium for it, so today we STILL eat this stuff.

Canucks consider bacon to be what we call "Canadian Bacon", cured pork loins.

Brits cure the whole pig. ALL of the pig is bacon. How they charge for it, I don't know.

I DO know, they use the same process, pincushion of needles, inject with curing solution, tomorrow you got bacon. Enzymes to break down the tissue. Flavotings to make it taste like bacon. Just don't try to eat it after the "sell by" date. Vaccuum packed, my ass. It rots in the package..

Buy a dry cured slab, hang it in the cellar stairway and cut a chunk off next year, same as last year.

This is about as OT as you can get here, ain't it?



July 30, 2006, 04:01 AM
Brits cure the whole pig. ALL of the pig is bacon. How they charge for it, I don't know.

No it isn't George. Most of it is PORK. Most of the BACON sold in the UK is Danish or Dutch and tastes like fish cos thats what they feed it on. Dry Cured bacon is another thing - wonderful. Cut a slice - in the pan - serve with eggs, sausage, beans, fried bread, mushrooms and black pudding and a bib blob of brown sauce - PERFECTION :D

July 31, 2006, 03:40 AM

I must differ with you. In the UK, they split a small pig, I think, I hope it is not our 350 pounder, and injection cure the whole thing as "bacon". How they charge for it, whether from what we consider "bacon" sowbelly, and higher on the hog cuts, I do not know.

Here, sowbelly, what you call streaky bacon, the 75% fatty bacon, goes about 4 USD per pound. What is sold as "Canadian Bacon", the loin, goes 8 or 9 bucks a pound.

Never question me on what stuff costs, here. I am death on the stupidly high prices of foodstuffs.

Can you believe 1.39 USD per pound of rice? 2.19 USD for the most insipid bread you could ever imagine? 8 USD per pound for Turkey based luncheon meat, the pressed and formed roll of , yuk, turkey?

We live in vastly diverse worlds. Where you are, bread and cheese are staples, and wine is close behind.

Here, we are supposed to buy the "Big Mac", or the big name makers frankfurters, at 4 USD per pound. Factory made cheeses at minimum 5 USD per pound. Pure rubber, and taste the same. Gorgonzola at 14 USD per pound.

Yet, I go to the "Strip District", the importers, as it were, and buy the same Gorgonzola at 4.50 per pound. And, I love Gorgonzola, and most of the Bleus.
We are being screwed.

True, the Brits also sell pork, but they DO cure the whole pig and call it bacon. You wanna see some scans of the process? Got a book. With pics.



July 31, 2006, 05:18 AM
I know it is being picky but to the English bacon is thin rashers of back and streaky. You also get thicker pieces of back called Gammon - nice with a fried egge, pineapple and chips. There are also 'Bacon Joints' which is really Ham.

Pork however is chops, loin to roast etc. All from the same animal I know. The only part you don't use is the squeak!

As for McDonnalds. I have NEVER eaten one and refuse to go near them. They were contributing to Noraid (IRA) so they can go jump for me. I don't waste my money on other burger shops either, it's all rubbish. Who the hell wants salad on a burger. Lions do NOT roar on lettuce.

As for bread and cheese - not on your life. You should see a French meal from start to finish. A good one takes about 4 hours!

July 31, 2006, 11:18 AM
George, where do you live?

A pound of rice goes for $.35 here, and I get 25# bags of flour for $4.50 to make good bread. Two # of dry yeast was $2.25, a gallon of milk is $3.29, a # of butter is $1.50, and a dozen eggs is no more than $.79 around here.

As for cheese, I'm not a huge fan nowadays, but now and then I do buy parmasean cheese for $7/lb, which is a real treat.

Bacon? $1.99 for a 1.25 pounds.
Beef? London broil cut is $1.59/lb.
Chicken? $1.19/lb for boneless, skinless chicken breasts.

Took me a while to find all these prices, but hey, now I can actually have food on the table...

July 31, 2006, 04:40 PM
Hey TR, you got a job then or just robbed a bank :evil:

July 31, 2006, 05:37 PM
Nah, my wife found a part time job - I'm back in school.

August 1, 2006, 03:53 AM
Well food on the table is a good start! I suppose you could always spread mutton tallow on your bread :evil: :evil:
NO! Don't hit me, i'm only little!!!

August 3, 2006, 10:17 AM
Hi everybody,

Well, ... I did it ...

What a job ! and what a smell...

I had about 3 pounds of stock

A few hours later... about 0.5 pound of mutton tallow

Thank you everybody for the informations.


August 4, 2006, 03:34 AM
Damned scanner quit on me a while back. Have to get a new one. Was gonna scan this week's circular from my largest local supermarket, the Giant Eagle.

Innyhoo, their brand of butter is on sale, with card, as buy 1 get 1 free, at 2.98 per pound.

Ground beef, called ground round, at 85% lean, NOT ground round, by any stretch of the imagination, 1.99 in family pack of 3 pounds or more.

Black Angus filet mignon steaks, 13.99 per pound

Ball Park Franks, BOGO, (Buy 1 get 1), save 4.48. That means they regularly charge 4.48 per pound.

Oscar Meyer Bacon, 2 for 7 bucks, save 4.98 on 2 with your card, , so 11.98, or 5.99 per pound. AND, depending on the package you choose, you just might get the 12 ounce package, probably a "smoke flavored" package. That's 8 bucks a pound.

I buy my own groceries. I KNOW what stuff costs.


If you had "leaf fat" from the kidney area, the best for rendering, and the best tasting when you render a hog, and you started with 3 pounds or so, you done something wrong. You should have gotten 2.5 pounds or so of tallow. I, personally, would not say the smell was bad, I love it.

To each his own.

That 1/2 pound, with a half pound of beeswax, and a half pound, 1 cup of olive oil should make you something the approximation of Gatefeo's lube, refer to his post to see just what you should be measuring. Still, probably enough for 1000 shots or so. Pound and a half for what, 3 bucks or so?

Put it in the mike and melt it, soak some wool felt in it, lay it out to cool on a cookie sheet lined with saran wrap, to make cleanup easier, use a punch and make mebbe 5000 wads out of that same amount of lube.



September 10, 2006, 09:23 PM
Alas, I found this post much too late. My apologies.
I don't seem to get into the message boards as much as I once did.

Here's how to render tallow from fat. I've done this with deer fat, given me by hunter friends. No reason it won't work for sheep fat too:

1. Get a big soup kettle or pan, depending on how much fat you have.
2. Dump in the fat.
3. Add water so it more than covers the fat.
4. Heat the water to pert near boiling, enough to melt the fat.
5. When all the melted tallow is floating on top, place the soup pot in a cool or cold place. The refrigerator works. If you do this project in winter, it's easier to place it outside.
6. When cold the tallow will have hardened into a cookie, on top.
7. Sometimes you can flip the cookie on one side and remove it whole. Most of the time, you have to remove it in chunks but that's okay.
8. Pat the cold tallow dry with paper towels, to remove any drops of water clinging to it.
9. Store it in an airtight container in a cool, dry place.
10. If need be, you can melt the tallow in a small pan and pour it into a snap-top container. This eliminates the need to have big containers to store big chunks.
11. Don't melt the tallow at a high heat, just enough to get it melted. You don't want to melt your plastic container.
12. Label the contents and date them, so you'll always use the oldest first.

September 10, 2006, 11:53 PM

I don't want to argue with you, but, from time immemorial, when slaughtering hogs each winter, for the winter's sustenance, they simply filled the same kettle they used to scald the hogs for dehairing with the excess fat. Rendered it directly, no water to boil it in.

That fat was a staple for energy, what we would use butter for today. Take a slab of bread, smear it with lard and you are good till lunch time.

You do NOT boil the lard out of fat, you directly render it. You do NOT introduce water into the process.

You will NEVER get all the fat out of the fat you put into the pot, in water. Ie, make a stew, cut the meat into cubes and brown, then go on with your stew, or soup. Any piece that had fat on it will dtill have FAT on it, fatty tissue, which, I would assume, most of you would go "OOOH, yuck!!" over should you bite into it.

SAme as you will throw a whole chicken in the pot to make soup, mebbe half a pound of fat on it, boil it, skim an ounce or so from the surface after it has cooled, as you suggest.

By the same token, them of you who say to boil, try taking a good rack of spare ribs and boiling them to "parboil". Stinks to high heaven. Broil them to get the fat out, you'll never get the fat out by boiling. Boiling goes to 212 degrees, rendering is 350 to 400 degrees. Breaks down the fat cells, ALL the fat comes out. 3 pounds goes in the kettle, at least 2 1/2 of rendered fat comes out, and the "cracklings".



BTW, makes you kinda wonder why the newest sponsor is selling waste fat at 32 to 40 bucks a pound. Markup, I can understand but 1,000% seems excessive. I have had to pay more for my Extra Virgin Olive Oil, about 18 bucks for 3 litres, say 3 bucks a pound. Waste fat, free, basically, parrafin, probably 3 bucks a pound.

Do as you wish. Some people like to pay way more than a product is worth, just to show that they can.

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