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Fat - Tallow or Lard Beef fat! Beautifully rendered into a shelf stable semi-solid. And Pig fat even more precious. ~When making tallow from fat which has hardened on the top of beef broth bring to a simmer to boil out all the liquid. You will know it is gone when no more bubbles form.
~Hotel pan in oven
15 lb beef fat fits into 4 inch hotel pan with lid. Roast at 350* or so. It will need to roast overnight so turn it down to bake 170*. But to complete the process it needs to be at a higher temp. Just be sure not to burn it. Keep the fat pieces golden brown and not darker brown. When enough fat has rendered, put strainer into the hotel pan and ladle the fat into another pan. ~15 qt brazier pan Simply bring the fat to a simmer on the stovetop. Stir occasionally. Cut the fat into smaller pieces as they warm. NEVER cover the fat - you need to watch it so it is not burning. Pour to strain through unbleached muslin into pot to rewarm it. Allow room to bring to a gentle little simmer. Warm to 210* or a gentle simmer to drive off any water. Warm jars in oven. Ladle into silicone measure container. Pour hot fat into warm jars, keeping it all off the rim! Still wipe rim with hot water. Keep it at a gentle simmer so each jar is hot enough to seal. Be sure to tighten only to fingertip tight. ~Scoop out the cracklings with a slotted spoon onto a plate. Salt to taste and enjoy warm as a snack. Store cracklings, once completely cooled, loosely packed in a ziplock bag in the freezer.
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