A friend is giving me all the fat from a steer they butcherd. I have always used my oven to render fat. Is there a better way? How about a steam juicer or putting it in water and boiling it? Iam going to use it to make soap.. I love this forum and Coutryside... Doris in Idaho

-- Doris Richards (dorisquilts@webtv.net), January 24, 2000

Answers

Doris, I don't know anything about steam juicers, but I'm not sure about putting fat in something like that. Remember, you've got to wash it when you're done. I'm curious though, have you come across instructions for using a steam juicer?

I've never heard of the processing method making any difference in soap, as long as you've got good clean fat when you're done. As far as I know the only difference between stove top and oven rendering is that the oven method is considered to be a little easiier and more foolproof. Stove top rendering requires more careful attention to the heat (a problem on an electric burner or if you're unfamiliar with a wood stove), and more stirring. The oven method is pretty much a walk-away method. So stay with what you're familiar with, unless you just want to experiement.

Wow, that steam juicer...some friends used to have what I guess you'd call a grater juicer. Makes me shudder to think of washing the fat out of that kind of juicer. A steam juicer has to be very different from a grater juicer, doesn't it? I know, if you want to experiement, try seeing how well you can heat up the fat with a solar oven or haybox. This time of year, probably be able to get it pretty well warmed up. Wouldn't have to pay much attention to it after the intial trial run(s), save a lot of fuel if it worked, would leave your stove available that much longer, and the fat would either be outside or sealed up. I can't stand the smell of fat.

Good luck with your rendering and soap making. Gerbil

-- Gerbil (ima_gerbil@hotmail.com), January 24, 2000.

I was 1 of the smart people to get into the EMU business a while back? Irendered my own oil, some by using the brioler in the oven and then I found out thata old 20 cupcoffee pot with the spout did a good jobof melting the fat. The one that I used had the center heating elment disconnected so it would hold about 175 degrees. I also found that a milk strainer from a Dairy Barn fit over the spot just right.If anyone around you raises or did raise EMU they can help you.

-- Allen Garner (rockingag@cs.com), January 30, 2000.

Hi Doris! If I do it, I would put it into a meat grinder, pack it a turkey roster, and put the oven on a low heat, 275 to 300 degrees. Dont forget to put an inch of water on the bottom of the roster.Irene.

-- Irene Mccutcheon (aihm@cecomet.net), January 30, 2000.