My recent experience in butchering a steer brought me face to face with wastefulness. This happens every time I engage in hard work.
I remember the first time I milked a cow. I was overwhelmed by the task. I had no idea what I was doing. All I had was Carla Emery’s Encyclopedia for Country Living to guide me. Believe me, that cow made the gettings rough. She kicked and moved and gave us a complete fit. The result: we had one quart of fresh milk to drink. Read that again: ONE QUART. The subsequent milkings were challenging but over time grew easier. Having to work so hard to get fresh milk caused me to treat that liquid as precious gold. Later we would master the milkings and a surplus resulted. I had the opportunity to pour the milk out for the dog. But, did I really want to take thirty minutes worth of work in the cold to feed my dog? Not hardly. I became intensely interested in creating other useful products out of milk. I made yogurt, cheese, butter and more.
Butchering our steer created the same result. We worked hard cutting, slicing, and dicing. We were reluctant to waste any of the trimmings. My husband saw the extra beef fat and decided we should make tallow. He wanted to use the tallow to make soap. I was not delighted because I have an intense prejuidice for my luxury bars. They are made with high quality cocoa nut, palm, olive and castor oils. I developed a strong bias toward home made soap made with animal fats. Another reason for resistance to rendering tallow is that I knew nothing about tallow or its soap making properties. I was too tired to learn after a full day butchering.
Despite my reluctance, I began gathering information. Especially because I learned that tallow makes a nice laundry soap. After butchering I drove to see my plain friend. I asked her how she rendered tallow. I always get frustrated when talking to my plain friends. Most of their answers to my questions involve, “Oh, I just cook it down, render it, strain it and put it in a bucket. Be sure and store it where it is cool”.
It is not that my plain friends are intending to frustrate me. We just have a huge culture gap. They forget I wasn’t raised at my mother’s skirts rendering tallow, so I need detailed steps and I mean detailed.
What normally happens is I will go home and follow my friend’s instructions and make a big mess failing miserably while I am at it. I go back to my friend’s house where she laughs with a Pennsylvania Dutch laugh. Yes, they laugh with an accent too. Then she tells me. “No, you have to cook it down slowly over a low heat or a double boiler so you don’t have to use a fire extinguisher”. I am joking. I did not start a fire when rendering tallow. My friend has finally learned that I am a newbie and that when I ask questions she should warn me of the safety hazards. The point is that when you turn to people who have been raised living the old paths, it is important to work with them side by side. Often they fail to include critical details and summarize instructions by saying, “ Oh, I just cook it”. Many of my plain friends can’t tell me how hot because they use a wood cook stove. Makes it tough. So I have learned to stand beside them at their stove and use my finger or wrist to tell temperatures. When the wrist cannot be used, you have to learn to look at the texture of what you are cooking. Either way, there are real benefits to apprenticing with someone when learning the old ways.
Upon arriving home, I also consulted the internet for tips and pointers on rendering tallow. My research was not thorough so I encountered some problems. I will discuss those later in the body of the article.
Here is a piece of beef fat before we cut it up.

At first I just cubed the fat into small pieces. I cooked my first batch this way.

Cutting the fat into cubes quickly became tiresome. We had a lot of fat, so we decided to speed the process up by using our meat grinder.

I learned about this tip somewhere on the internet. The fat cooked down much faster by grinding it. I had cubes and ground fat in one pan and the cubes took forever to cook down in comparision.

I cooked some of the fat on the stove top, some in a roaster oven, and some in a couple of baking dishes in the oven. Again we had a massive amount of fat to work with. I needed to make progress and quick. It is important when cooking the fat to be watchful. It can catch fire if you cook it too hot. We did not have this experience fortuantely.
We cooked the fat down until there were cracklings. We were careful not to cook the cracklings too long and burn them. We used a potato masher to work the cracklings over as we cooked. When we were satisfied that we cooked the fat long enough we strained the oil. One website suggested placing a coffee filter over a canning jar. They suggested a paper towel would work equally well. This did not work for me. The filter cloged up and the fat would not drain. For good measure I left the fat to drain overnight. I returned to solidfied fat on top of the coffee filter. It became apparent that the coffee filter and paper towel idea was not working so I did what my plain friend recommended. She filters her lard and tallow with a mesh wire sieve. It worked fine.

I placed the first batch of tallow in canning jars to cool overnight. In the morning, I gave the jars a wiff and groaned. It smelled like hamburger grease. My new mission was to figure out how to get rid of the smell. Also, I needed to know how to store the tallow.

I poured through my soap making books and found nothing but bias against working with tallow. Some soap makers felt it wasn’t worth the mess and hastle to render tallow. They recommended buying pure tallow from a soap oil company. The news was frustrating and not useful. I intended to make use of the tallow one way or another. Finally, I found a book in my collection that was helpful. It is called “The Art of Soap Making: A Contemporary Primer” by Merilyn Mohr. The author describes how to take disgusting rancid fat and make it pure and fresh. Jackpot!
I took a quart of the tallow that I let cool and placed it in the roaster. I added about a gallon and a half of water and two tablespoons of salt. I let this cook. I would start this before we started school and strain it during our lunch break.

I filtered the entire contents of the roaster in a large stainless steel bowl. I would let it cool and then place the bowl in the freezer. After several hours i had a nice white disc of tallow floating on the water. I let it get hard enough that I could scrape an impurities off the bottom. I broke the disc up a little and placed it in freezer bags.

It took a week to wash three gallons of tallow, doing a little at a time every day. I did not use all the fat from the animal. I still have some in the freezer. It was easier than I expected. Smellier than I had hoped … at first. However, washing the tallow with water and salt made the smell disappear. For fun, I washed some of the tallow with baking soda. The result was much whiter tallow. (A second time with baking soda didn’t turn out as well; the tallow was more crumbly and unusable, I think because I used too much baking soda.)
Ms. Mohr, in her book, suggests you can reclaim most fat and get the smell out by sweeting it with vinegar or lemon juice. “Two tablespoons of lemon juice or vinegar disolved in one-half cup water and boiled with one cup fat will improve its character for soapmaking.”
A few days later, my husband and I made Castile soap out of tallow (70% tallow, 30% olive oil). My husband had never made soap before, but he did fabulous. It is so rewarding to work together and with joy on our homesteading endeavors.

I let it cure for a few weeks and then grated the bars. I took the shavings added water and made five gallons of laundry soap. I also made two gallons of dish soap.
Amazing how we started out with this:

And with some effort got this:

The bottom picture is dish soap I made out of the Castile. I took the soap right out of the pot heated up and began washing dishes. It stayed sudsy the whole time. Once it cooled and was poured into bottles it no longer produced suds. Suds or no suds, I am pleased with our efforts. I am happy to save money and stop supporting Proctor and Gamble.
Udderly His,
The Kansas Milkmaid
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