Thread: Mutton Tallow
View Single Post
Old February 10, 2013, 03:16 PM   #15
Pahoo
Senior Member
 
Join Date: February 16, 2006
Location: IOWA
Posts: 5,545
What makes Mutton Tallow better?

Back in my Buckskinner days when working with Mutton Tallow, I recall reference to it's properties and what made it better than others. I recall that it should come from internal fat or suet as opposed to external fats. Also that it had the highest melting point of any tallow. So, I went looking and found the reference to internal fat but so far, nothing about the higher melting point. ..

Quote:
Typically, tallow starts with the extraction of suet from a carcass. Suet is hard fat found in the neighborhood of the kidneys and around some other organs. While suet can be used as-is, rendering it removes the impurities and also extends the shelf life. Once suet is rendered, it becomes tallow. As long as it is stored in an airtight container in a cool environment, it can keep for an extended period of time, unlike suet, which will become rancid.
Be Safe !!!
__________________
'Fundamental truths' are easy to recognize because they are verified daily through simple observation and thus, require no testing.
Pahoo is offline  
 
Page generated in 0.04092 seconds with 7 queries