Beef Tallow
Directions
- 1Trim excess beef off the beef fat.
- 2Trim excess beef off the beef fat.
- 3Trim excess beef off the beef fat.
- 4Cut the trimmed beef fat into smaller pieces.
- 5Cut the trimmed beef fat into smaller pieces.
- 6Cut the trimmed beef fat into smaller pieces.
- 7Place the cut beef fat into an oven and render at 200°F for about 12 hours.
- 8Place the cut beef fat into an oven and render at 200°F for about 12 hours.
- 9Place the cut beef fat into an oven and render at 200°F for about 12 hours.
- 10Stir the fat, then put it back into the oven to render for another 36 hours.
- 11Stir the fat, then put it back into the oven to render for another 36 hours.
- 12Stir the fat, then put it back into the oven to render for another 36 hours.
- 13Remove the chunks of rendered fat using a spider strainer.
- 14Remove the chunks of rendered fat using a spider strainer.
- 15Remove the chunks of rendered fat using a spider strainer.
- 16Strain the liquid fat through a fine mesh.
- 17Strain the liquid fat through a fine mesh.
- 18Strain the liquid fat through a fine mesh.
- 19Pour the liquid fat into a bowl.
- 20Pour the liquid fat into a bowl.
- 21Pour the liquid fat into a bowl.
- 22Add a cup of water to the fat in the bowl.
- 23Add a cup of water to the fat in the bowl.
- 24Add a cup of water to the fat in the bowl.
- 25Place the bowl in the fridge to solidify.
- 26Place the bowl in the fridge to solidify.
- 27Place the bowl in the fridge to solidify.
- 28Once solidified, cut the tallow into quarters and flip them over.
- 29Once solidified, cut the tallow into quarters and flip them over.
- 30Once solidified, cut the tallow into quarters and flip them over.
- 31Scrape off any debris from the bottom of the solidified tallow.
- 32Scrape off any debris from the bottom of the solidified tallow.
- 33Scrape off any debris from the bottom of the solidified tallow.
- 34Chunk the cleaned tallow into smaller pieces.
- 35Chunk the cleaned tallow into smaller pieces.
- 36Chunk the cleaned tallow into smaller pieces.
- 37Boil the tallow with water and then scrape the bottom (repeat this step as many times as needed until the fat is clean).
- 38Boil the tallow with water and then scrape the bottom (repeat this step as many times as needed until the fat is clean).
- 39Boil the tallow with water and then scrape the bottom (repeat this step as many times as needed until the fat is clean).
- 40The last step is to boil all of the water out of the tallow at 212°F, stirring continuously.
- 41The last step is to boil all of the water out of the tallow at 212°F, stirring continuously.
- 42The last step is to boil all of the water out of the tallow at 212°F, stirring continuously.
- 43Once the bubbles disappear, the tallow is ready.
- 44Once the bubbles disappear, the tallow is ready.
- 45Once the bubbles disappear, the tallow is ready.
- 46Pour the finished tallow into jars and let them solidify.
- 47Pour the finished tallow into jars and let them solidify.
- 48Pour the finished tallow into jars and let them solidify.
Ingredients
- 20 pounds beef fat
- 20 pounds beef fat
- 20 pounds beef fat
- 1 cup water
- 1 cup water
- 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.