I took a quart ziploc full of prime fat from a ribeye roast — the softest fat was all I kept. Put it in a pot on low to render. And then as it do I checked the temps. The medium brown was 277. Then 297. Then as it got close to just crispy 315. What gives?
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I don’t go by temps. I get it to start simmering, takes a while. And you can definitely have your stove at medium to medium high until than. Once simmering I try to keep it about that way. Than just let it render down.
Also if you have any of those rubbery or plastic ice cube trays, they work great for setting up the tallow.
Pour the tallow into the tray and freeze it. Once frozen pop them out and store in a freezer safe bag.
Each cube is roughly 1 tablespoon or so.
What Steve said. I usually cut the pieces up much smaller, but that's just because I want to salt and eat the little crunchy bits. Dang they're delicious.
Basically, once the fat has rendered out and the water has cooked off you're left with all the "support structure", for lack of a better term. That starts to fry and undergo Maillard reaction. Once that stuff is brown and crispy, you're done.
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Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
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Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
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I took a quart ziploc full of prime fat from a ribeye roast — the softest fat was all I kept. Put it in a pot on low to render. And then as it do I checked the temps. The medium brown was 277. Then 297. Then as it got close to just crispy 315. What gives?
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