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Simmer Until the Fat is Just Melted Tallow, Meat and Gristle
Meat and Gristle
When all that is left solid in the pot is browned meat and gristle, you've gotten about all of the fat you are going to get. Yes, there may be some reluctant chunks of fat and meat still floating in the pot, but sometimes it's just not worth the extra work to get the fat separated out. If you're up for the challenge, mash the remaining meat chunks with the potato masher to get out every last drop of oil you can. That should get nearly all of the usable fat separated out.
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