Rendering Deer Fat

paco97 · Dec 18, 2008

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 · Dec 18, 2008

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 · Dec 18, 2008

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 · Dec 18, 2008

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 · Dec 18, 2008

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. :haha:

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

PreglerD · Dec 19, 2008

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 · Dec 19, 2008

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 · Dec 19, 2008

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 · Dec 19, 2008

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 · Dec 19, 2008

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 · Dec 19, 2008

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.

rabjr · Dec 19, 2008

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. :thumbsup:

WadePatton · Dec 20, 2008

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... :blah:

buttonbuck · Dec 20, 2008

tie fishing flies;

WadePatton · Dec 20, 2008

Where's the smilie with the dunce cap?

Ya GOT Me!!! :surrender:

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

rabjr · Dec 20, 2008

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. :v

paulvallandigham · Dec 20, 2008

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! :rotf: :blah: :thumbsup: :hatsoff:

buttonbuck · Dec 20, 2008

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%.

Dphar · Dec 20, 2008

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. :haha:

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 · Dec 20, 2008

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. :surrender:

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. :blah:

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