Over the spring we welcomed our fourth baby at home. During recovery I knew my body needed high protein and organ meats to provide as much nutrition as possible. I made hamburgers with a mix of beef liver and ground beef. I also bought two ribeyes cut at 1.5 inches. I underestimated the size of these huge steaks.
Wulf graciously smoked them. They were amazing and fed me for three days.
Once the meat was gone I noticed I had a lot of the fat left. It was smoked a long with the meat and I knew it wouldn’t be a fit fat for soap or baking but what about veggies and potatoes?
I dislike tallow it leaves a texture that I don’t enjoy on my tongue but it is rich in vitamins and can help in joint and brain health. Mommy brain is real and partnered with postpartum it is a recipe for a hard time.
I diced the fat into small cubes, the smaller the cube the quicker it will melt. I didn’t bother trying to render it slow and low because it was already going to be beefy tasting. I laid it out on my cast iron pan and threw it into the warming oven and let it go at 325°F until those white fat cubes where crispy and translucent.
I strained threw a metal sive the hot tallow into a clean Mason jar. I allowed it to cool to prevent condensation, before putting a lid on and into my fridge
Later that night I melted it with green beans and bacon. It was heavenly! The texture I had with store bought tallow wasn’t there and the favor was smoky and meaty.
I have done it twice more and each time it’s just a bit different thanks to the wood used or the fire was acting on that day.
Our ancestors didn’t let anything go to waste and sometimes experiments fail but don’t let that stop you from trying. It might not be Instagram worthy but it will work and it’s what you have. It is a blessing.