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Login Name Post: Rendering Deer Fat        (Topic#228228)
paco97 
40 Cal.
Posts: 292
paco97
12-18-08 06:47 PM - Post#651980    


I shot a deer this year that was loaded with fat, so I decided to save the fat and was wondering if you can render it and make an oil out it or a grease for lubing patches or something like that.

 
Otter 
45 Cal.
Posts: 642
Otter
12-18-08 06:57 PM - Post#651984    

    In response to paco97

Sure can. If you're married and want to stay that way, you might want to do it outside. May not apply if the fat is from a doe, but if it is from a rutting buck, it will stink to high heaven - but that's just IMHO.

 
mazo kid 
70 Cal.
Posts: 4789
mazo kid
12-18-08 07:15 PM - Post#651988    

    In response to paco97

Absolutely! And when you have rendered it down, put it in a pan with water and melt it again. Let it cool, pick off the fat and pour off the water. Do this a couple of times and you will end up with purified fat which will not have any animal salts that might cause rusting. Mix it with beeswax or olive oil and it makes an excellent lube.

 
Mad Professor 
50 Cal.
Posts: 1292
12-18-08 07:29 PM - Post#652000    

    In response to mazo kid

  • mazo kid Said:
Absolutely! And when you have rendered it down, put it in a pan with water and melt it again. Let it cool, pick off the fat and pour off the water. Do this a couple of times and you will end up with purified fat which will not have any animal salts that might cause rusting. Mix it with beeswax or olive oil and it makes an excellent lube.



+1 what mazo kid said.

best stuff besides bear fat to waterproof leather/boots


 
WadePatton 
40 Cal.
Posts: 140
12-18-08 09:46 PM - Post#652069    

    In response to Mad Professor

Here's a twist.

Why not add it back to the ground products instead of pork or beef fat?

I did see this discussed somewhere else (I think) and most posters thought it was crazy/disgusting BUT one guy said-you have to know which fat to use. He didn't go so far as giving the details, but I have given it a bit of thought.

Having rendered out hog fat for lard, I know good and well where that fat lies on the animal. So I'm thinking that you'd want that same fat from the deer.

For anybody not up on hog killing and without a Foxfire for reference-lard comes from the fat found beneath the skin. Pork skins and cracklins are the by-product!

So that coupled with the other input tells me that the fatty deposits found inside the body cavity should be discarded.

Probably not much difference for lube use, but why contaminate natural free-range meats with chemical laden store-bought fats?

Or use the deer lard for shootin and save the beaver tail for hard times.

I'll be saving my next deer fat. Might eat it, might shoot it.

 
Kirrmeister 
58 Cal.
Posts: 2178
12-19-08 05:37 AM - Post#652155    

    In response to WadePatton

Good idea. I have also several does every year which are really fat. Will give this receipe a try and take it for lubing patches and fating shoes.

Regards

Kirrmeister

 
buttonbuck 
50 Cal.
Posts: 1486
buttonbuck
12-19-08 06:19 AM - Post#652164    

    In response to Kirrmeister

it helps to cut it up or better yet use a hand grinder to make the chunks smaller before rendering, I burnt up a ring gear on a kitchen aid once or twice doing this. My younger kids would love to use hand grinders and they sleep good afterward I need to get a clearance one. (the kitchen aid rebuild is about 35.00 from the mending shed) I used the recipe one third fat, olive oil a bees wax great stuff I think I will use it on my boots maybe tool handles etc.

 
Boar-dilly 
54 Cal.
Posts: 1867
Boar-dilly
12-19-08 09:07 AM - Post#652209    

    In response to paco97

Its what I use. I like it because it don't run when it gets hot out. All I did was put it in a cast iron skillet, like cooking bacon, and pour off the oil. Ive been using a batch made two years ago. I keep it in freezer till I need some more. No problem. Good stuff. Guns, leather . But groundhog oil will go in faster then deer on leather. But groundhog will run out of tins unless you put some beeswax to it. Have bear,groundhog, deer,beef and skunk on hand. All natural. Dilly

 
CoyoteJoe 
70 Cal.
Posts: 4994
CoyoteJoe
12-19-08 09:31 AM - Post#652219    

    In response to Boar-dilly

I use straight deer tallow for a patch lube and Marmot oil for leather treatment, haven't tried mixing them. It's funny that deer fat renders down to a hard waxy tallow while the marmot renders to a clear oil. I have some marmot oil I've kept corked up in a "Millers" bottle for years and it's still good, though next fall I'll probably need to find another marmot. They make a good stew and the pelt makes a nice pouch. Around here it's getting harder to find marmots than deer because of the "blow-um-up-and-leave-um-lay" so called hunters.

 
Boar-dilly 
54 Cal.
Posts: 1867
Boar-dilly
12-19-08 09:47 AM - Post#652226    

    In response to WadePatton

Shooting part OK, eating part, want no part of that. Tallow will stick to roof your mouth, nasty stuff. I don't mix any thing in my deer meat. If you put pork in it you shorten the freezer to 6mos. If it needs oil I add it to it when cooking. Do a taste test on any part of fat and I don't think you will eat much of it. Dilly

 
29caliber 
40 Cal.
Posts: 127
12-19-08 10:04 AM - Post#652233    

    In response to Boar-dilly

I've used a deer tallow/olive oil/beeswax mixture (7/4/1 ratio, respectively) for years as my hunting patch lube. It helped account for three deer this year. I put the lube in tuna cans after using an opener that cuts the lid under the rim so as to make for a good container. The lube sets up with about the consistency of T/C 1000+ and some I made in 2003 still smells okay. Concerning adding deer tallow to summer sausage, I try to keep mine as lean as possible and do not add anything except seasoning to the ground meat.

 
Swampy 
Cannon
Posts: 15602
Swampy
12-19-08 12:15 PM - Post#652283    

    In response to WadePatton

I think someone posted a while back that used it in a Trail mix concoction. I think you'll be very disappointed trying it in a hamburger or anything else but if you want to try, be my guest.

Definitely Paco, put it through a grind if you can before rendering it. It will cut the time down to render it big time.


 
WadePatton 
40 Cal.
Posts: 140
12-20-08 12:31 AM - Post#652541    

    In response to Swampy

Well, all yawl here may be lean-meat only eaters. But the wild majority of folks eat a ton of beef and pork fat (and hydrogenated oils and high-fructose corn syrup)--all sorts of nasty stuff.

It's been my experience that the commercial packers who work with farm animals _always_ want to add beef or pork fat to ground venison-sausage or not. The deer-only processors tend to have some on hand for those who request it.

So I'm just sayin' I might render some for patches and grind some raw into the lean--for that whole-vennyson sausage.

But I gotta ketch another one first.

Now what to do with the hair...

 
buttonbuck 
50 Cal.
Posts: 1486
buttonbuck
12-20-08 08:13 AM - Post#652601    

    In response to WadePatton

tie fishing flies;

 
WadePatton 
40 Cal.
Posts: 140
12-20-08 08:52 AM - Post#652614    

    In response to buttonbuck

Where's the smilie with the dunce cap?

Ya GOT Me!!!

Man that's a lot of flies. There goes the rest of my year.

 
Swampy 
Cannon
Posts: 15602
Swampy
12-20-08 12:18 PM - Post#652701    

    In response to WadePatton

  • Quote:
It's been my experience that the commercial packers who work with farm animals _always_ want to add beef or pork fat to ground venison-sausage or not. The deer-only processors tend to have some on hand for those who request it.




You might want to think on that statement, as to why beef or pork and not deer tallow. Before you go ruining some good meat.


 
paulvallandigham 
Passed On
Posts: 17538
paulvallandigham
12-20-08 01:01 PM - Post#652719    

    In response to WadePatton

For what its worth, I have a recipe on the forum, at the bottom of the index page, under "Deer" for making venison sausage. I use some Beef Suet( Beef fat) as a binder in my sausage recipe, but I make the sausage in small quantitied( about 15 lbs., tops) and its gone within 2 weeks. Yes, it has enzymes, and other antibiotics that are given to steers in feedlots in the fat, but I don't think its going to harm you. Since most of the fat is cooked out of the sausage that I make, I am not very worried about the sausage spoiling for any reason. I do refrigerate, and I have frozen some sticks of sausage for a week or so, until the rest was gone, and I had room in my refrigerator again!

 
buttonbuck 
50 Cal.
Posts: 1486
buttonbuck
12-20-08 08:52 PM - Post#652962    

    In response to paulvallandigham

I do reluctantly add beef fat to my deer burger that I intend to make into sausage or burgers but that is about it. I could never get it to bind right with eggs, bread crumbs etc... I always felt bad and wasteful about a burger falling apart on the grill. Now I used about 15-20% fat this seemed too much I will cut back to 10%.

 
Dan Phariss 
70 Cal.
Posts: 4622
Dan Phariss
12-20-08 08:58 PM - Post#652968    

    In response to WadePatton

  • WadePatton Said:
Here's a twist.

Why not add it back to the ground products instead of pork or beef fat?

I did see this discussed somewhere else (I think) and most posters thought it was crazy/disgusting BUT one guy said-you have to know which fat to use. He didn't go so far as giving the details, but I have given it a bit of thought.

Having rendered out hog fat for lard, I know good and well where that fat lies on the animal. So I'm thinking that you'd want that same fat from the deer.

For anybody not up on hog killing and without a Foxfire for reference-lard comes from the fat found beneath the skin. Pork skins and cracklins are the by-product!

So that coupled with the other input tells me that the fatty deposits found inside the body cavity should be discarded.

Probably not much difference for lube use, but why contaminate natural free-range meats with chemical laden store-bought fats?

Or use the deer lard for shootin and save the beaver tail for hard times.

I'll be saving my next deer fat. Might eat it, might shoot it.



Adding fat kinda defeats the lower fat diet that wild meat provides. So I don't add any to my hamburger (deer burger?) and trim what I grind.
Dan

 
WadePatton 
40 Cal.
Posts: 140
12-20-08 10:06 PM - Post#653000    

    In response to Dan Phariss

Thassa kinda what I'm a sayin'.

_IF_ you're going to add fat-why not add the most uncontaminated and natural fat that there is?

I just don't think enough peeps are trying it.

And I may try it once and then decide that shooting is all it's good for.

Possible report tomorrow--weather is good and I have a new blind location on new turf where sign is abundant. Maximum shot from that blind _might_ be 50 yards--too bad I don't have a BP rifle to take it with. O' course deer don't care what you kill it with.

Crud, now I'm hongry agin.

 
paulvallandigham 
Passed On
Posts: 17538
paulvallandigham
12-21-08 12:21 AM - Post#653044    

    In response to WadePatton

The first deer I killed gave me 16 lbs. of scraps, but only about an oz of fat. There just was not enough to bind the meat. I went to my local IGA store, and bought some suet from the manager there, at about $.15 per lbs. I believe I bought 6 lbs., and ended up using only 5 lbs. I ran the suet through the grinder, after grinding the scraps, then blended them together, and ground the meat and suet together before making my sausage. That works out to being less than 30% fat, which is very lean. Then when you consider the slow cooking my recipe calls for, and the "grease" that works out of the sausages to be washed off when the sausages are still warm, I left a much smaller amount of fat in the meat, along with less salt.

Its not as lean as " Soy bean meal" but it is MEAT! You can run around the block after eating it if you are worried about fat, calories, or anything else about it. Good Grief, Charlie Brown!

 
buttonbuck 
50 Cal.
Posts: 1486
buttonbuck
12-21-08 02:52 PM - Post#653251    

    In response to paulvallandigham

You bet Paul I have to get others to eat the deer as well, I did not mind the "waxy" coating on deer meat and used to mix in fat when I would butcher, but Flavor is better with out the deer Fat even from our corn fed Illinois deer. I take care to trim the Fat and connective tissue and cast the connective tissue and cast fat to the bullets. I have butchered every deer I have harvested by hunting I had the locker plant do one about 10 years ago, I was building my house hand no time and found a freshly dead gut shot by bow buck on public ground, no one claimed him by 3 pm and it was warm I was not really happy with the lockers job. I suggest you do a test batch of burgers on your next deer no fat, deer fat and beef or pork fat. I have also mixed 1/3 25% fat burger in with deer and it bound well, it is just not as cheap as fat.

 
paulvallandigham 
Passed On
Posts: 17538
paulvallandigham
12-21-08 03:01 PM - Post#653259    

    In response to buttonbuck

Button: I haven't tried these all in one batch, but I have used them all at one time or another. I like the beef suet flavor the best. I just have not killed a deer that had enough fat on it to be able to use it for binding ground venison. Maybe during one of these cold years- Where did that Global Warming that VP GORE told us all about go to????--- I will get a deer that has fat reserves to take him through the winter, and I can try it then. Its 2 degrees outside as I type this, and I kind of wish that the folks who tell us we are all stupid because green house gases are going to melt the polar ice caps, and raise sea levels, that will drown L.A. and New York City, and Boston, and San Francisco, and even Chicago and Detroit, and of course New Orleans and Houston, and Galveston, .....blah,blah,blah...... because we are all responsible for the greenhouse gases because we use so much carbon based fuels, would now explain why its so freezing COLD OUT HERE all of a sudden?

And, No, " OOPS?" won't stop me from wanting to ring their necks, either!

 
gmww 
70 Cal.
Posts: 4692
gmww
12-21-08 05:11 PM - Post#653331    

    In response to WadePatton

My personal observation and taste. I try and trim as much deer fat off as possible. What I've found it it leaves a thin film on the roof of your mouth with deer fat. Beef fat doesn't. Also when cooking chili you will see the deer fat rise to the top and you can feel the graininess of it that you feel on the roof of your mouth.

As far as rendering deer fat, blizzard and I wrote about this last year in detail with photos. I use it for lube.

Question about Deer Tallow.

Edited by gmww on 12-21-08 05:17 PM. Reason for edit: No reason given.

 
gmww 
70 Cal.
Posts: 4692
gmww
12-21-08 10:34 PM - Post#653502    

    In response to gmww

  • gmww Said:

As far as rendering deer fat, blizzard and I wrote about this last year in detail with photos. I use it for lube.

Question about Deer Tallow.



OOPS, I meant Swamp rat. Sorry Swamp rat.


 
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