Directions
- 1Cut the raw beef fat into small pieces.
- 2Add salt and water to the chopped fat. The amount of salt should be a quarter cup and a quart of water for every ten quarts of fat.
- 3Stir occasionally to prevent burning.
- 4Cook on low heat until the liquid turns golden and the bits start to turn golden.
- 5Strain the liquid tallow through a fine mesh strainer into a bowl using a paper towel to catch any tiny bits.
- 6Refrigerate overnight to solidify.
- 7Remove from bowl and scrape off any sediment.
- 8If using as cooking tallow, you can use it now. If you want a purer product, melt again and filter.
Ingredients
- 10 quarts raw beef fat
- 1 cup salt
- 1 quart water
Equipment
knifetwo large potsfine mesh strainercolanderbowlwooden spoonpaper towels
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