Venison Tallow / Lard

From how to butcher in the field to fine dinning, tips and techniques you use. Types of cuts of meat, knives and aides you use, what parts, long term freezing storage, etc.
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k-villa
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Venison Tallow / Lard

Postby k-villa » Mon Dec 21, 2015 2:20 am

I've been trying to use as much of the deer as possible. Ex: considering the tongue for human/dog, esophagus for dog Russman says is good, but the Venison Lard or Tallow is what I've been saving and freezing. I once saw an a good friend, older man that went through The Great Depression, render venison tallow. The meat and other impurities surface to the top when heated on a stove top. He said mix it with toilet bowl ring wax to use as a boot water proofer. Other sites I've read says use it as a fat/butter/Crisco replacement in the kitchen. I may try it on cast iron skillets and see how well it works? Other uses, please share.

Heart isn't bad (actually good but mental sometimes for me) and I just can't do liver for me nor the dogs - smells too much when cooking and filters, good and not so good for you or questionable?
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Russman
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Re: Venison Tallow / Lard

Postby Russman » Sat Dec 26, 2015 1:48 am

Did some reading on it this year. Venison fat can be rendered down and used like cisco, goggle search will provide the how to into doing it. From what I do remember is that it must be consumed with in the year because venison fat will go rancid even in the freezer

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k-villa
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Re: Venison Tallow / Lard

Postby k-villa » Sun Dec 27, 2015 5:32 am

the process
makes for a messy kitchen and slightly smelly. recommend doing outside unless careful and wife n kids don't mind a mild off smell in the kitchen. melts really well with just a little heat. I put all into the mix, some meat, a leaf even frozen to the lard, some blood pockets, etc.. All meat and non-fat floated to top or was strained in the strainer when putting into mason jar or Crisco can.
Attachments
venison lard step 1 - raw.jpg
venison lard non rendered - raw
venison lard step 1 - raw.jpg (437.47 KiB) Viewed 518 times
venison lard step 2 - low heat.jpg
low heat for a few hours
venison lard step 2 - low heat.jpg (535.89 KiB) Viewed 518 times
venison lard step 3 - near finished.jpg
near finished melting
venison lard step 3 - near finished.jpg (2.06 MiB) Viewed 518 times
venison lard step 4 - strained and back.jpg
strained and scrapple?
venison lard step 4 - strained and back.jpg (628.92 KiB) Viewed 518 times
Last edited by k-villa on Sun Dec 27, 2015 5:45 am, edited 2 times in total.
Concept Believer - faith in your archery equipment
Concept P50 - 9 for 11 on gray squirrels
Both bows are tack drivers!

User avatar
k-villa
Posts: 444
Joined: Tue Dec 08, 2015 10:48 pm
Location: New Jersey
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Re: Venison Tallow / Lard

Postby k-villa » Sun Dec 27, 2015 5:36 am

finished result
has a somewhat off smell when applying to cast iron skillets. filled crisco container and refrigerated for use. a little stiff and not crisco/buttery like though melts quickly as stated. got one large mason jar of tallow as well. cools white and looks good and clean, plus healthier alternative? seems to coat well and act as good fat to use? good seasoner for cast iron skillets and dutch ovens or to low a burn rate? bear fat probably better or maybe raccoon or ground hog?
Attachments
mason tallow step 1 - cooling.JPG
mason tallow step 1 - cooling.JPG (425.35 KiB) Viewed 518 times
mason tallow step 2 semi-cooled.JPG
mason tallow step 2 semi-cooled.JPG (509.17 KiB) Viewed 518 times
venison tallow mason jar.JPG
venison tallow mason jar.JPG (505.26 KiB) Viewed 518 times
venison tallow top view.JPG
venison tallow top view.JPG (479.52 KiB) Viewed 518 times
venison lard crisco can.JPG
venison lard crisco can.JPG (509.39 KiB) Viewed 518 times
Concept Believer - faith in your archery equipment
Concept P50 - 9 for 11 on gray squirrels
Both bows are tack drivers!


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