Beef Tallow

Name: Beef Tallow
Total time: 4320 min
Cuisine: American
Ingredients: 20 pounds beef fat; 1 cup water

Serves 1

Serves 1

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.

knifecutting boardovenlarge potspider strainerfine mesh strainerlarge bowljarsthermometer

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.

Serves 1

Serves 1

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.

knifecutting boardovenlarge potspider strainerfine mesh strainerlarge bowljarsthermometer

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.