• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Carla Burke
  • John F Dean
  • Nancy Reading
  • r ranson
  • Jay Angler
  • Pearl Sutton
stewards:
  • paul wheaton
  • Leigh Tate
  • Burra Maluca
master gardeners:
  • Christopher Weeks
  • Timothy Norton
gardeners:
  • Jeremy VanGelder
  • Paul Fookes
  • Tina Wolf

Press or Render a Quart of Oil or Fat - food.straw.oilfat PEP BB

BB Food Prep and Preservation - straw badge
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
This is a badge bit (BB) that is part of the PEP curriculum.  Completing this BB is part of getting the straw badge in Food Prep and Preservation

For this badge bit, you will press or render a quart of oil or fat!


(source: Pinterest.com)

Minimum requirements for this BB:
- Oils and Fats - press or render a quart of oil or fat - do one. Possibilities include:
  - Flax (linseed) oil
  - Sunflower oil
  - Walnut oil
  - Hazelnut oil
  - Lard
  - Tallow
  - Can be small quantities over time

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - source of oil or fat before processing
   - pressing or rendering the oil or fat
   - finished oil or fat after processing (meeting the above stated requirements)
COMMENTS:
 
gardener
Posts: 1958
Location: British Columbia
1105
3
monies home care forest garden foraging chicken wood heat homestead ungarbage
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
Here is my BB submission!

The oil source is from belly fat from a pig I raised myself:


Prepping the fat:


Two pots of fat rendering:



Finished Lard (white = cooled fat from first batch, brown = still warm fat from second batch)
Staff note (jordan barton) :

I hereby certify this badge bit complete!

 
steward
Posts: 1874
Location: Coastal Salish Sea area, British Columbia
1036
2
books chicken food preservation pig bike solar wood heat rocket stoves homestead ungarbage
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
Here is the source on my back porch


Another angle, i also wanted to show off the two heads lol


Here is part way thru


Here is the finished lard 2 pint jars plus the small bowl for immediate use
Staff note (Mike Barkley) :

I certify this BB is complete!

 
Posts: 32
Location: CA . 3000 ft elevation, mostly southwestern slope , zone 9a
21
hugelkultur duck chicken food preservation homestead
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
Yesterday I harvested some ducks and rendered the fat.
20201203_094959.jpg
Here are few of the ducks thet I got the fat from ,ready for the freezer.
Here are few of the ducks thet I got the fat from ,ready for the freezer.
20201203_091533.jpg
Some fat and water.
Some fat and water.
20201203_091657.jpg
Fat beginning to render and water evaporating
Fat beginning to render and water evaporating
20201203_091622.jpg
water evaporated and duck skin frying in duck fat.
water evaporated and duck skin frying in duck fat.
20201203_092036.jpg
Duck fat strained and skins separated
Duck fat strained and skins separated
20201203_092010.jpg
Skins returned to hot pan to further crisp. Duck cracklin snacks for all the house animals.
Skins returned to hot pan to further crisp. Duck cracklin snacks for all the house animals.
20201203_094913.jpg
A little over a quart of fat rendered.
A little over a quart of fat rendered.
Staff note (gir bot) :

jordan barton approved this submission.

 
pollinator
Posts: 330
Location: Midwestern USA, Zone 6b/Now 7a
98
cat foraging urban books chicken food preservation cooking medical herbs writing homestead composting
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
This is for the BB on rendering fat.

We purchase beef in bulk from a local rancher who raises grass-fed cattle, and we ask for fat along with our 1/2 cow order:


The fat diced up and in the crockpot:


Slow-cooking:


Rendering in action:


Into jars:



Finished and cooling:


Leftover cracklings, which we use in cree cake later on:

Staff note (gir bot) :

Nicole Alderman approved this submission.
Note: I hereby certify that this badge bit is complete!

 
Lisa Brunette
pollinator
Posts: 330
Location: Midwestern USA, Zone 6b/Now 7a
98
cat foraging urban books chicken food preservation cooking medical herbs writing homestead composting
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Hello! I think I'm supposed to have both the straw badge for the above BB AND the sand badge for my BB in making pizza (here: https://permies.com/wiki/30/103081/pep-food-prep-preservation/Bake-pizza-PEP-BB-food#1286682).

HOWEVER, my profile still shows only the Air BB for food preparation and preservation. ??
 
gardener
Posts: 382
Location: Zone 7a
260
6
kids rabbit chicken food preservation fiber arts
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Hello! I think I'm supposed to have both the straw badge for the above BB AND the sand badge for my BB in making pizza


Hey Lisa! Straw and Sand badges are awarded for completing ALL of the required bits under each badge. Check out the SKIP/PEP overview for more details.
 
pollinator
Posts: 1495
854
2
trees bike woodworking
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
I bought some pasture raised cow fat to turn into tallow.

I followed a recipe in “Eat Right” by Nick Barnard for wet rendering.

I grated 3.19 lbs / 1.5 kg on a box grater and added 80g of water / 500g to a large dutch oven. I placed the pot in the oven at 120’C.
I stirred every half hour for three hours until the fat had completely rendered and the residual solids started to colour.
I removed from the oven and left it to cool for half an hour.
Then I skimmed out most of the solids before straining into a large glass jug. I had just over 6 cups, 1 and half quarts.
I poured the warm tallow into two wide mouth jars.
E4728CC9-FA56-4E94-9E29-26D1F13B71ED.jpeg
pasture raised cow fat
B33C4F17-C4F3-440E-96B1-B478D7DC290E.jpeg
grated pasture raised cow fat
1138571E-34F9-474A-9CC8-A1F04F8A48F3.jpeg
grated fat ready for the oven
9CD01528-55AB-408B-986C-078C8F4E1F79.jpeg
grated fat and water
29F28947-D709-491C-A5BF-0BD63680FB9F.jpeg
fat in the oven
80EA699C-57A2-4494-82BB-A09FDC5E1051.jpeg
the residual solids started to colour
1AAE0164-33D7-4525-ABC9-86A726706D34.jpeg
strained solids
C7082FAC-D673-4209-A2FB-DCA713915D5C.jpeg
warm tallow
E0808223-FB4B-4E18-A1BC-EB52DB3306AE.jpeg
rendered tallow in glass jars
Staff note (gir bot) :

jordan barton approved this submission.

 
author & steward
Posts: 4832
Location: Southeastern U.S. - Zone 7b
2814
5
goat cat forest garden foraging food preservation fiber arts medical herbs writing solar wood heat homestead
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
For this BB, I rendered goat tallow. The source of the tallow is my goats.

Excess bucklings are candidates for processing.


Chevon brining for smoking.

Whenever we process chevon, I cut off the excess fat and store it in the freezer. The other day I defrosted it all and rendered it to tallow.

Goat fat being cubed for rendering.

It was a lot, so I used a heavy bottom stainless steel pot.

Fat simmering and melting.

I poured it off as it melted until I could transfer the cracklings to a cast iron skillet.

Cracklings browning.

My yield was 3 quarts of tallow, 1 quart of cracklings, and almost a pint of darker tallow from browning the cracklings.

Goat tallow and cracklings from a long day's rendering.
Staff note (gir bot) :

L. Johnson approved this submission.
Note: I hereby certify this badge bit complete.

 
gardener
Posts: 1867
Location: Japan, zone 9a/b, annual rainfall 2550mm, avg temp 1.5-32 C
923
2
kids home care trees cooking bike woodworking ungarbage
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Please note that ALL food prep BBs strictly prohibit plastic, teflon or aluminum touching the food during the cooking or storage process.  

This includes food that came in plastic containers from the store, ziplock bags, plastic cooking utensils like spoons, spatulas, teflon pans, etc.

The end goal is to move toward cooking from own-grown ingredients and similar sources and using PEP principles (for example sustainable and non-toxic materials) as much as possible.

Some BB submissions are being grandfathered in, but we are moving toward more strict enforcement of this policy.
 
master steward
Posts: 11335
Location: Pacific Wet Coast
6291
duck books chicken cooking food preservation ungarbage
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
Our male gander started fighting with his son and not letting him into the shelter at night. The weather gave me a window of opportunity which I took Sat Dec 31st. With the really cold weather we've had this year, I couldn't believe both how many feathers the young gander had, and how much fat was in his body cavity. I have never officially rendered fat before - just let it cool on top of broth and removed it for other purposes. A permies thread about the process had this link:
https://soulyrested.com/2022/03/17/complete-guide-to-rendering-lard/
so I tried to follow the suggestions there.

This first picture is the first chunk of fat from the jar, and the heart which had been sitting on top of it in the fridge:


I chopped it up fairly finely and put it in the saucepan on very low heat and then kept cutting and cutting...

I eventually got to the bottom of the jar, where the liver was sitting. A lot of fat came out just on fairly low heat while I was still chopping, as can be seen in the picture.

The website said that 220 F was a good target temperature, and I easily reached that in less than 30 minutes - goose fat is clearly easy to render!



I skimmed off any biggish chunks into a bowl. I then poured the rest through a sieve into two 500 ml canning jars which Mr. G--gle says is slightly more than a "quart". I didn't try to get it all out of the pot, because this is where the heart and liver came in... chopped with garlic, onion, and an egg, all cooked in the residual fat in the pot and turned into pate for lunch tomorrow!



However, there was also some milk in the fridge that *had* to get used. My Cheese Biscuit recipe calls for vegetable oil, but I *much* prefer to use fats I've grown. This last picture shows the results of using some of my newly rendered fat. Hopefully, they'll taste good with liver pate on them for lunch tomorrow!

Staff note (gir bot) :

Someone approved this submission.

 
gardener
Posts: 502
Location: Winemucca, NV
270
3
foraging food preservation cooking fiber arts greening the desert homestead
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
A friend (who does organic keto) moved and gifted me this fat, I saved some for sausage. The fat was obtained from her pig share from a local farm.

Two slow cookers worth, half the cracklins are shown, we made fried dough in some lard last night, and my house smells like pork roast/carnitas for the last two days.
20230603_110642.jpg
homemade lard and cracklings
20230601_225122.jpg
fat for melting into lard
20230601_225113.jpg
fat melting into lard
20230601_225103.jpg
chunked fat for lard making
20230601_191209.jpg
bag of fat to render into lard
20230601_224040.jpg
chunks of fat being rendered into lard
Staff note (gir bot) :

Leigh Tate approved this submission.

Staff note :

For future reference, plastic is not allowed to touch the food at any part of the process.

 
Posts: 80
Location: Billings, MT
44
homeschooling kids trees food preservation fiber arts building
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
I rendered some beef fat into tallow.  It is nutritious and delicious.  We do this pretty regularly in our house.  Send the fat through the meat grinder to get it into as small of pieces as possible and heat slowly until all the water evaporates off (when the crackling stops).

There is a picture of the cookware labeled as a 5qt pot that was half full of tallow at the end of the process.  2-ish quarts of tallow is a good size batch!
beef-fat.jpg
Local beef fat
Local beef fat
Ground-fat-on-heat.jpg
grind fat and put in a big pot
grind fat and put in a big pot
rendering.jpg
heat it slowly
heat it slowly
boiling-off-water.jpg
crackling means its working
crackling means its working
IMG_6664.jpg
Pot half full
Pot half full
2-qt.jpg
5 qt pot
5 qt pot
Staff note (gir bot) :

Someone approved this submission.

Staff note :

For future reference, plastic is not allowed to touch the food at any part of the process.

 
Posts: 73
Location: Central AZ
37
2
kids pig solar greening the desert
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Approved submission
Hello PEP-folks,
Following on the pig-raising post, yesterday I rendered lard! We'd done it before a few times, as well as tallow, but this was a very satisfying process in that I correctly budgeted the time for it, and it didn't seem to go on f..o..r..e..v..e..r...
This was Kune-kune pork fat. The cats were happy about the dropped bits and some cracklings.
1) Crack off chunks from the bag'o'frozen fat
2) Cut chunks into small-ish cube-ish bits
3) Put small amount of water in bottom of pot to start the heat transfer
4) Add chunks and let it go for about 3hrs
5) Strain into jars and press cracklings to get the goo stuff out.
6) Label and laager it.
Cutting time was 30 min, rendering time was 3hrs, started it at dinner, finished by bedtime. Yield was 2qts+1pint mason jars.

Some of it we may sell, some we will use. There is a lot more fat to render, from the most recent pig and from prior ones.
Happy homesteading!
Mark
lard-and-knife.jpg
[Thumbnail for lard-and-knife.jpg]
chop-that-fat.jpg
[Thumbnail for chop-that-fat.jpg]
cook-that-fat.jpg
[Thumbnail for cook-that-fat.jpg]
strain-that-fat.jpg
[Thumbnail for strain-that-fat.jpg]
jar-that-fat.jpg
[Thumbnail for jar-that-fat.jpg]
cracklins.jpg
[Thumbnail for cracklins.jpg]
Staff note (gir bot) :

Someone flagged this submission as an edge case.
BBV price: 0
Note: The pep program does not allow any plastic in contact with the food, so this submission is not acceptable.

Staff note (gir bot) :

Timothy Norton approved this submission.
Note: Well done.

 
pollinator
Posts: 130
54
cat purity home care books chicken food preservation cooking fiber arts medical herbs seed composting
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Submission flagged incomplete
First time to render tallow! I purchased about 2 1/2 pounds of beef fat from a local farmer for $5. I followed instructions from The Nourishing Asian Kitchen to make 1 quart of tallow.  This was easier than I thought. Just had to keep an eye on it so it didn't burn.
IMG_8351.jpeg
instructions
instructions
IMG_8346.jpeg
beef fat
beef fat
IMG_8347.jpeg
cut into pieces
cut into pieces
72487459654__A22BA621-6282-437E-A610-2523EDEAFFCF.jpeg
simmering with water
simmering with water
IMG_8353.jpeg
draining off the liquid
draining off the liquid
IMG_8354.jpeg
1 quart
1 quart
Staff note (gir bot) :

Someone flagged this submission as not complete.
BBV price: 1
Note: It appears that there is broth at the bottom of your jar which needs to be decanted off, and we need some scale to know the size of the jar. An intermediary step with the tallow in a measuring cup is one option.

 
Joy Hancock
pollinator
Posts: 130
54
cat purity home care books chicken food preservation cooking fiber arts medical herbs seed composting
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I realized that after it solidified! I took the tallow out of the jar, re-melted it and put it into cups. I made 2 cups of tallow. I will make 2 more cups and re-submit. Thank you.
IMG_8366.jpeg
tallow cooling in one cup measures
IMG_8368.jpeg
tallow cooling in one cup measures
 
Posts: 178
Location: Tacoma WA
28
2
hugelkultur forest garden foraging trees urban food preservation cooking fiber arts medical herbs seed homestead
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
May I use pig belly from the butcher wrapped in paper into bacon grease?
Maybe cow butter wrapped in oiled paper into ghee?
or maybe both to total a quart?
Thanks!
Staff note :

Jennifer, please post your question on the clarification thread here:
https://permies.com/t/210060/skills-inherit-property/BB-clarification-thread

 
CLUCK LIKE A CHICKEN! Now look at this tiny ad:
full time farm crew job w/ housing
https://permies.com/t/178213/jobs-offered/experiences/full-time-farm-crew-member
reply
    Bookmark Topic Watch Topic
  • New Topic