~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.

~Ham fat trimmed from the ham, so folks won't throw it away, made really good yummy cooking fat! It melted very white and the cracklins were also very good in eggs.

~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 melted fat and ladle the finished fat from inside the strainer into another pan. Because you can't pour from these big pans.

~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.

After scooping out the fat, pour to strain through diaper gauze type fabric (placed into a small strainer) into pot to rewarm it. Allow room to bring to a gentle little simmer.

Warm to 250* or a gentle simmer to drive off any water. You must bring the fat to this hot temp to have the jars seal nicely. Also you must keep it this hot for each and every jar.

Warm jars in oven.

Scoop hot fat from the larger pot with stainless steel frothing pitcher. Strain again through the gauze lined strainer into small 6 cup pan. Keep very warm, 250*.

Pour from this small pan through stainless steel jar funnel to keep all fat off the rim of the jar. Still wipe rim with hot rag and lid with warm lid. Screw ring just until jar turns when you hold lid with two fingers. You can call this 'finger tight'.

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