Rendering Suet (Kidney Fat)

[@randyeschenbacher6622]

It's been a decade since I've rendered suet or lard but when I did I put the fat in any cast iron fry pan, Dutch oven or any cast iron cooking vessel. Put it n the oven on a low to medium heat and rendered it out slow so no fire started. Strained it pretty much like you did but, using cast iron I would had seasoned the cook ware for another year. Two birds, one stone.

[@TonyTooTuff]

Been looking for this video. Everyone else used muscle fat. I would wage a bet that HCS knife is for catching a spark with flint. I too am fluent in bushcraft. I came here to learn how to make pemmican with kidney fat and I left here with that knowledge to add to my mental toolbox. Hat tip.

[@klynn1009]

Excellent description on the types of fat. Rendering is such a mess but so worth it. My hens love the cracklings. Thank you!

[@RTHfan]

When my British great-great grandmother came to the US she brought her family’s plum pudding recipe, and it calls for leaf kidney suet. Thank you for this demonstration. I’m going to try to buy some fat from our local farm town butcher, and will give this a try. Once the family quit farming, the ladies used store bought lard, but it made the dessert a bit greasy to me. Thanks very much for this class!!

[@JTrahanUSA]

Suet is also used, in the north, to feed birds. Seeds and berries are added to the suet as it cools and it is usually formed into a ball of some sort. It is very healthy for the birds and in areas where their sustenance is covered with snow, Suet balls, Suet packs, and Suet anything put out for the birds often helps them survive the winter months.

[@joebyrne6202]

Like your vid bud Alot I see your compassion for life. Lion alligator tiger. Human. Straight up awesome!

[@ladyb003]

You know after you gave me some today I had to come over to watch. Sorry I forgot to bring it home. Will be back soon to get it...so keep it for me. Thanks for the invitation, and Thank you Gloria for the dinner. Thanks for sharing. See y'all soon.

[@dingoduh]

Thank you for producing this great video.

[@FullSpectrumSurvival]

Love the flaking of that suet. Great video brother.

[@annecasillas5402]

Another great video John! Make sure you render any kidney fat you get from a hog and set it aside for special pie crust or biscuits. It makes the most tender/flakey baked goods ever! High end chefs pay big bucks for it in the city. 🐖🐖🐖

[@jasminepeters1942]

bloody awesome! Thanks from NZ

[@gloriamae7104]

Thank you, great information we all need to know. Just watched "Grounded" from Empty Hammock, it was wonderful!! We have watched you for so long & have actually been going back to your first videos.. We miss the "old you" but we understand you needed keep the more personal things out of the public's eye. Your religious videos are so powerful and put things in perspective. My husband still says he will make it down to spend a day you one day. Yes, he will help with any chores lol , like you he is a very hard worker... (from NE OH)

[@elkhound25]

i pour mine in wide mouth pint jars for easy use and to keep airtight as to not absorb any off flavors. it can be used exactly as lard is used or crisco or any type 'shortening' would be used . rendered beef is called tallow. to my understanding this is what originally made McDonald french fries famous.tallow was used in the deep fryers. i poured some in small nalgene containers for my backpack. stir fry some cabbage with a tablespoon of this...you will thank me later i promise.

[@bingo45373]

I learn something new every time I see you

[@brokenman63]

John put a small piece of suet in your vegetable soup the next time you make it that is what my grandma would do it is sooo good ,my husband ask,s for this all the time i make a big pot of soup and freeze in single serving freezer containers so when i,m busy dinner is only the microwave away.I also freeze the rest of the suet and cut a chunk off when i need it.

[@suzz1776]

I just got 2 beef kidney fats (don't know what to call it lol) so thxs for the vid. I need to render it so I can make a Christmas pudding:) so thxs brother... much appreciated!!!!

[@kathleenhunter2172]

Thank you!! This was fantastic to see the process.

[@frankgarner1415]

When l was a kid my granny used to give me beef dripping on bread...man that was so good. ...

[@hotsauce7232]

Thanks John for the process. These leftovers called in Egypt : Morta. Some people put it in a sandwich and sprinkle a pinch of salt and black pepper on it and bang.. eat it !

[@stanmra795]

Hi John, I had been struggling to change to a vapour smoke, a month ago I got a Aspire Plato (this is not an advert) Much much better more like a proper smoke, it works for me. Hope this is helpful, keep on trucking. Mr A.

[@shirleyvinson3894]

Please make a video on how you mix the suet with the deer meat. I am new to all and trying to learn.

[@tml4251]

Very informative video man thanks

[@Dovid2000]

This has been very educational, particularly for me whose practices are Jewish and where we are forbidden to consume the suet of domesticated animals (beef, mutton, etc., even when the animal has been butchered by a fellow Jew). We are instructed to remove the suet before eating the meat. Your showing us how to recognize the difference between suet and muscle fat has been helpful. Although Jews are prohibited from eating suet, they can make use of suet in tallow candles, soaps and salves, etc., or else simply feed it to the chickens.

[@BlueGrassBound.]

Great info! Thanks for sharing. 💚 your videos! 👍

[@cosmicunity7263]

This guy is the man.

[@MINERVARIOSmin_crafts]

I think it's also good for soap making

[@mem7048]

Can also be used to make soap, and fuel for a candle

[@stanmra795]

Your a hard working family man, any news on the garden ?.

[@ChainsawTV1]

jnull0 have a great week and thanks for the videos

[@fightingirish150]

Love your videos John, always learn something new every video! Warm regards - Joe

[@angusred4305]

Really appreciate your videos.

[@1lisalopez]

I will be using mine for hand milled soap. 👍

[@alicelewis7261]

thanks for sharing.

[@tinderft1971]

very helpful, thank for sharing....\

[@MisterMitchMM]

nice work

[@artistben7]

"Fattiologist" Im lovin that word John. LOL :)

[@NonaMaryGrace1952]

Wow. That would make really great pie crusts

[@las6560]

My aunt makes suet cakes to feed the birds during the winter. She melts all of hers and then mixes in a variety of seeds to it.

[@chefjasonperu]

Great video men

[@mariansommer2715]

great video as allways , good day to you all

[@b.shannonshaw640]

I've used bear, and sheep suet as lube for my round ball patches in the past. The last time I got any it was beef suet. The gentleman I got it from poured it into snuff cans so it was easy to use and keep in your possible bag. For me it has worked as well or better than the store bought lube.

[@YankeeLivn]

awesome job

[@MarkKelly1307]

Great info on this video! thx

[@cockeyedhomestead]

Good video John

[@hello65347]

good job!!

[@conservativetradesman9833]

Jas. Townsend's & Son calls the left over connective tissue "graves". I was told by my parents that "cracklins" are small pig skin chunks. My dad used to cook them in cornbread and then put the cornbread in buttermilk.

[@jacksonkristoff903]

I love your channel and videos!

[@BornRandy62]

I have a lard press. it is similar to a apple juicer or a grape press except slightly different. The solids get dumped into the press and then the lard / suet runs out the holes. I am sure you could make one out wood or a 5 gallon bucket too. Doesnt really press with a lot of pressure.

[@failuretocommunicate8690]

Or you can just take a spoon and press on the membranes in the strainer. It's like a small press. You'd get quite a bit more suet out of it.

[@lynndutt2219]

Great video. New information for me. You will do videos on how you use it?

[@deborhasmith7746]

when you make the pemmican will you do a video of it, please?

[@Pygar2]

My Dad once spent a whole day rendering lard and pressing out cakes of cracklings. Every bit of lard had to be pitched... he'd stirred it with a paddle he'd carefully whittled... out of *cedar*...

[@michelespaid593]

J. we use any kind of beef fat to put with our deer. Is there a noticeable difference? I'm getting quit a few tips as to how I will can deer meat this next season

[@tughillbillyhomestead]

great video, two questions, can you run it through a grinder to speed up process and also could this be done in a solar oven during the day for those of us with limited electrical? thanks

[@brianleonard6025]

Thank you for this video, i enjoyed learning about rendering down suit. Is lard the same thing? And if so is their a difference between suit and lard?

[@chandlerb3177]

I'm going to do this. I'll use coffee filters.

[@Stinkerlicious]

Cracklins are great to put in cornbread. :)

[@Rebekahdavignon]

ummm.....no. I don't like "surprises" in my cornbread, thank you.

[@JTrahanUSA]

I LOVE pork cracklins in my corn bread and in my cush-cush. If you haven not tried them, then you are missing out on something very flavorful (as in "delicious"). I tell my children to pretend they are in a foreign country and want to try the cuisine of that country, do the same in this country and develop a palate for everything. It is good to keep you mind open to various taste possibilities.

[@Stinkerlicious]

I totally agree with you. I encourage my children to take at least one bite of a new dish and after that if they don't like it then I am ok with it and they don't have to eat any more. Surprising how much they found they really did like.

[@Rebekahdavignon]

JTrahanUSA - ummm...no. I've had them and, well, let's leave it at that.

[@user-wr3vt8uq4s]

Also good in shredded potatoes (done in a cast iron casserole sized pan). They've gotta get crunchy. Maybe some people who didn't like it had soggy ones?

[@carlbailey1301]

Wondering what the ratio of suet to ground deer is?

[@Penokeemtn5]

we grind it in our venison too,but never rendered it first, we render bear fat into lard for baking and cooking though

[@RubenFletcher]

great video brother, I tagged you in a video I did a couple weeks ago.

[@poodledaddles1091]

Nice video, how much would you expect the kidney fat cost from a butcher?

[@sallywasagoodolgal]

I do what you do, except....I take the bits that you strained, and put them in a 2-3 quart heavy pot, and put the heat to it. When they shrink, and brown, there will be another pint or so of grease, and then drain the 'leavings' through a coffee filter, or on paper towels. TASTE it before you throw it to the chickens. I keep the little brown bits in the fridge and put them on salad, or in cornbread, or just eat them. The 'second rendering' isn't so white, and fine as the first, but I fry potatoes and such in it, with no problem. It's just not for piecrust.

[@annkruml]

do you think this could be canned for longer shelf life? great video.

[@annkruml]

OK thank you.

[@reahalea1]

Jay, I was wondering if you could jar the rendered suet, as in canning? If it would be possible that would save freezer space. Another Great Video!

[@a.c.keller4543]

When I rendered my Lard from butchering my pigs, I put the lard while melted into hot canning jars.then put the lids on, no water bath or pressure canning.Then lids sealed and the lard sitting on the shelf is still good several months latter.

[@movinon04]

nice job- i cant wait to try the pemmican- its been a long time since i had any- much love- huggs

[@anthonybenjamin2122]

Try rendering it down and simmer with chopped onion, garlic, whole cardamon, cinnamon, cumin seed, coriander, and cloves. Makes a nice Ethiopian spice fat to cook with. Thank you god bless

[@teresadean1995]

John, is the suet the same thing as Tallow, or are they different. Think I will call our local butcher to see if they have this and or sell it as well.

[@davidsandlin9686]

i believe tallow is just rendered beef fat from the muscle. Suet is inside the animal around the organs. Just ask the butcher if they have beef kidney fat that is what suet is.

[@teresadean1995]

Thank You

[@mgav459]

how much does suet cost in ohio? butchers want crazy prices for it in northern nj

[@Lonewolf_1776]

Everything is so expensive here

[@ellengage1527]

Hi guys! hope you are having a wonderful day @ : ) the little bits you have from pork fat are called cracklins I bet you can come up with a catchy lil name for the beef bits lol

[@atc123ism]

will you do a video on the making of pemmican please

[@mojavebohemian814]

Awrsome

[@survivorrrd1324]

Could you fry up what is left over? I am thinking it would be like, I can't think of the name of it, but, they sell it in the store as a snack.

[@beaverrick9789]

I was thinking the same thing,I belive its called cracklings.Kinda like pork rinds.

[@donaldlalone7014]

I tried rendering suet last week, Poured it in the pans and let’s sit at room temperature but it never set up and got hard it’s still soft like butter at room temperature any idea why

[@JC-iq5fb]

How much did it cost

[@chrisrowe7067]

I'm a big fan.I hope you intend to make a vid while making your pemmican? (Hint hint)

[@piqua793]

Can it be pressure canned?

[@piqua793]

Thank you.

[@suesueg74]

You should have used cheese cloth for the little bits.

[@abdullahmohammad855]

remove rancid smell from render Suet?

[@DW-uu1lz]

Is there a difference between Suit Fat and Lard?

[@lylymongeon]

Suet is the raw fat from beef or mutton. Tallow is the end product after rendering it. en.wikipedia.org/wiki/Suet Lard is pig fat in both raw and rendered form. en.wikipedia.org/wiki/Lard

[@DW-uu1lz]

Thanks Pig vs. Cow....

[@janpenland3686]

Suet is specifically the fat from around beef kidneys, not just any beef fat.

[@DriveShaftDrew]

funny how different areas use different stuff to mix with their deer meat here we use pork fat mixed with the deer

[@OkieRob]

Cracklins is the word i think you were searching for.

[@OkieRob]

they are from other animals besides pork. Some people call them greaves

[@lechatbotte.]

Well, the definition is from pork fat, not suet pork fat, but the rind fat. So the cooked membranes are not really cracklins in the true sense of the word.

[@OkieRob]

The first mention of a method to release the fat from the membranous material was in the London Encyclopedia in 1829. It noted that more fat could be sold if a manually operated press was used to press the meat material. The resulting cake was called greaves, or cracklings, and was found to be an excellent feed for dogs and ducks, the first record of feeding animal proteins to monogastric animals. The manual iron press was later replaced by the hydraulic press in about 1850, and in the late 1800s, the mechanical screw press was invented by V.D. Anderson.

[@lechatbotte.]

well, not sure where you go this info. But research it and it comes up with what we know as cracklins today and they are NOT made from suet fat. Then again things in the 17, 18, 19th centuries are NOT what we are accustomed to today. Be that as it may. Suet is NOT generally today referred to as cracklings, PORK rind fat is. Must have lost something in translation. It's almost impossible to find suet, even the stuff you can purchase online is mixed with flour to stretch shelf life. If you like stuff from this time go to James Townsend and Sons good info there.

[@OkieRob]

I got it from the book, Essential Rendering by David Meeker. Very interesting information on the history of rendering.

[@PV-free123world]

I've rendered suet twice now. The first time it was perfect; waxy, odourless, virtually tasteless. The second time, just yesterday, it turned out absolutely awful; small and bad tasting. I'm not sure what I did differently (the first time was nearly a year ago and I didn't make notes. I'm wondering if there was something wrong with the raw suet, if I overheated it, od if I didn't strain it properly. Anybody know?

[@brianhayes7357]

Strange, I've had exactly the same experience. The first batch is Snow White and really solid at room temps. The second and third batches are greyer and much softer at the same temperature. I am doing 8 more kilos of the stuff now and will see what happens. I will try keep it at lower temperatures while rendering, and do so for longer.

[@mjackson780]

My parents add suet to their deer meat too.

[@lechatbotte.]

You have to have that FAT. Suet is the best fat. Can make suet cakes for birds, including your chickens.

[@olesammygrant]

18th century ideas for using suet - kzbin.info/www/bejne/r6G1pIJvgMmrjs0. You cover most of them, but apparently you can use the left over bits as fishing bait

[@tsawy6]

Mmmmmm... perinephric...

[@Cutter-jx3xj]

I have been a meat cutter for over 26 years and every day we throw away suet or kidney fat. In the health conscious society we live in, no one wants it. I always think what a waste

[@freeslave7985]

Oh no! This breaks my heart. I have been a doctor for 13 years and I've had this hunch for the longest time (anecdotally) that it is the bad (toxic) fats that are the leading cause of metabolic disease (such as Diabetes). This is contrary to what we are taught. We are never taught to identify the real cause of disease. Animal fat is the healthiest kind of fat but everwhere in the stores it is low fat this and low fat that. Man, our brain is over 90% fat (cholesterol). Institutionalized medicine *ugh*

[@enriquemir7708]

not even once you mention at what temperature you render the fat, this part of the audience dont deal with electric ovens......

[@danmyshrall]

Cracklins... mmmmmm