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