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