To make beef tallow, follow these key steps:
- Prepare the beef fat
Use beef fat or suet, ideally trimmed of any meat or silver skin. It’s easier to chop the fat finely when semi-frozen for better yield
. Cut into 1-2 inch pieces if not already prepared
- Render the fat slowly
Place the fat in a large pot or slow cooker on low heat. Keep the temperature low to avoid boiling or burning, which can affect flavor and color. Simmer gently for several hours (4-8 hours depending on method and quantity), stirring occasionally to prevent sticking or burning
. The fat will gradually melt and turn clear, and the solid pieces will brown and become crispy.
- Strain the rendered fat
Once rendering is complete and the fat is clear, strain the liquid through a fine mesh strainer lined with cheesecloth, coffee filter, or paper towel to remove impurities and small solids. This step is essential to keep the tallow pure and prevent spoilage
- Cool and store
Pour the strained liquid fat into clean glass jars. Allow it to cool and solidify at room temperature or in the fridge. The tallow will turn white and solid when cooled. Store in a sealed container in the fridge for up to 3 months or freeze for longer storage
Summary:
- Use beef fat or suet, chopped finely
- Render slowly on low heat for several hours
- Strain carefully through cheesecloth or fine filter
- Cool and store in airtight jars in fridge or freezer
This homemade beef tallow can be used for cooking, frying, baking, and even making soaps or lotions
