From one pastured piggie lard/ grass fed cow tallow renderer to another, here is the method I have honed over the years of trial and error and misplaced time: Send your fat through a meat grinder and the Instapot (sans lid) it on Saute. What used to take days of low and slow is now accomplished in 45 minutes and yields gorgeousness clean liquid gold.
From one pastured piggie lard/ grass fed cow tallow renderer to another, here is the method I have honed over the years of trial and error and misplaced time: Send your fat through a meat grinder and the Instapot (sans lid) it on Saute. What used to take days of low and slow is now accomplished in 45 minutes and yields gorgeousness clean liquid gold.
I've been using a crock pot for years. I leave it simmer overnight but otherwise it's a fairly straightforward process. The meat grinder is a great idea though, filing that away for future reference.
I've been using a crock pot for years. I leave it simmer overnight but otherwise it's a fairly straightforward process. The meat grinder is a great idea though, filing that away for future reference.
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