01/01/2025
Tallow making, day 2: Today, twenty-four hours later, the beef fat is very soft— like jello, or pudding. It’s even less pleasant than it was yesterday, and I’m still days away from having anything I’d want on my skin or in my food. I push the whole cooked mass through a cone-shaped sieve, crushing and pressing and pouring until all but large impurities are through. (This is my dog’s favorite day of the week. He stays close by. 🙂) The pot goes on the stove to boil, and the foam gets skimmed off the top. Finally, the contents get poured into stainless steel bowls to cool overnight. I toss those large pieces still in the cone to the dog and to the chickens, and my longest and least pleasant tallow-processing day is done.