Replying to @Janna Martinez To render tallow I start with grass fed leaf fat. First Render: I add fat it to a big pot with lots of water. (You can ask your process or pregrind this for you to speed up the melt. Mine charges a lot for this, so I don’t personally) I try to give the water at least double volume compared to the fat. I personally add about 1/4 cup of salt to this 70 quart pot (you don’t need much) Salt is NOT soluble in fat, so will not remain in your finished tallow if you are wet rendering appropriately. I do this under the lowest heet possible. You can use a smaller pot on your stove top or a crock pot on low for smaller volumes. As the fat begins to melt and rise to the top, I laddle it off immediately and strain thru a fine seive and several layers of cheese cloth Repeat until all is melted Allow to cool and solidify The tallow will rise to the top with remaining water on the bottom. Remove the tallow from the bowl and discard the remaining water Scrape off any contaminats stuck to the bottom of the tallow block Second Render: Add solidified tallow block back to a pot with lots of fresh clean water. I cut the tallow into smaller blocks first to speed up the process. Again, you want at least double the water volume to fat volume Melt the tallow on low Once melted, immediately add baking soda to the tallow and mix and stir continuously for about 2-3 minutes. Baking soda is not soluble in fat. It is solible in water though. The baking soda will settle in the water at the end and be removed when they fat and water separate. I used about 1/4 cup for this volume of baking soda. Remove from heat and allow to cool until the tallow solidifies Again, if there are any contaminnats on the bottom of the solidified block of hardened tallow, scrape it off. It should be very minimal at this point. Cut the tallow into small blocks and allow to dry on wire racks until all of the water has evaporated. In my air conditioned house this took over night, but you might need a day or two. To dirty as few dishes as possible with fat, I then add my blocks of tallow directly to clean jars in a double boiler to melt. I keep adding blocks until the jars are full. Wipe your rims with a dry clean cloth. Then I add lids and store in my pantry. I don’t offically “can” these. The lids don’t need to seal, but likely will anyway. You can also pre-whip this before storing if you like to use it as moisturizer plain and straight from the jars. Whipping improves the texture. If you have any doubt about the cleanliness or dryness of your tallow, you can store it in your freezer instead.
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