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RE: Curing bacon and rendering lard!
Thanks that's helpful to know. Do you think a fine metal strainer would work too or would that let too much through? I've not made sheep tallow but I tasted it and like it, it's quite mild in flavor and color compared to pig lard. I'll definitely keep you posted. As it's getting colder and the wood stove is getting fired up more I'm planning on doing it soon!
You could always try with the strainer, but I think sturdy paper could work too instead of fabric. I would have imagined sheep to taste more, that's interesting.
Yeah the sheep fat is very mild and not "sheepy" in comparison to the meat! Thanks I might try both and see what works best.