Directions
- 1Trim excess beef off the beef fat.
- 2Cut the trimmed beef fat into smaller pieces.
- 3Place the cut beef fat into an oven and render at 200°F for about 12 hours.
- 4Stir the fat, then put it back into the oven to render for another 36 hours.
- 5Remove the chunks of rendered fat using a spider strainer.
- 6Strain the liquid fat through a fine mesh.
- 7Pour the liquid fat into a bowl.
- 8Add a cup of water to the fat in the bowl.
- 9Place the bowl in the fridge to solidify.
- 10Once solidified, cut the tallow into quarters and flip them over.
- 11Scrape off any debris from the bottom of the solidified tallow.
- 12Chunk the cleaned tallow into smaller pieces.
- 13Boil the tallow with water and then scrape the bottom (repeat this step as many times as needed until the fat is clean).
- 14The last step is to boil all of the water out of the tallow at 212°F, stirring continuously.
- 15Once the bubbles disappear, the tallow is ready.
- 16Pour the finished tallow into jars and let them solidify.
Ingredients
- 20 pounds beef fat
- 1 cup water
Equipment
knifecutting boardovenlarge potspider strainerfine mesh strainerlarge bowljarsthermometer
Tips
- Trim as much excess beef off the fat as possible to get just fat.
- The rendering process can be repeated as many times as needed to get the whitest and cleanest fat.
- Continuously stir while boiling out the water to prevent popping.
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