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

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