Best way to store rendered beef fat - and to render it
Hi everyone. I've read in the Harvest Forum, but don't think I've posted here before.
I'll soon be buying a side of beef for the first time. I plan to ask that the butcher save all the beef fat for me to render. Of course I've no idea how much that will be. If I render it to a relatively pure stage, what's the best way to keep it? Ideally I'd like to keep one small jar in the fridge, with the rest in the freezer, but I'll keep it all frozen if it stays fresher.
In the past I've rendered small amounts in a skillet. But some of the articles I've read talk about covering the fat with water and rendering it that way. Since these articles seem to be mainly concerned with making soap, I wasn't sure if the method would be the same for a fat to cook with.