How to Make Beef Tallow
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
62
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Calories
115 kcal
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Course
Condiments, Condiments
How to Make Beef Tallow
Description
How to Make Beef Tallow involves slowly rendering approximately three pounds of trimmed beef fat in a slow cooker set to low heat. By leaving the lid off, excess moisture evaporates while the fat gently simmers for 6 to 8 hours without boiling to prevent burnt flavors. During cooking, the fat softens and melts into liquid while the remaining solid bits brown, separating the solid cracklings from the clarified fat. Stirring occasionally helps prevent sticking and burning.
When at least half the fat pieces are browned and submerged in clear liquid fat, the rendering is complete. The liquid fat is then carefully strained through a fine mesh lined with ultrafine cotton cheesecloth to remove impurities that could cause spoilage. Yielding a clean, smooth fat, the tallow solidifies at room temperature and is ready for culinary uses including frying, roasting, or baking.
Ingredients
- 3 pounds beef fat , trim off as much muscle/meat as you can
Instructions
- Place the chopped fat in a slow cooker on LOW. Leave the lid OFF to allow excess liquid to evaporate. Let the fat slowly simmer, never allowing it to boil, for roughly 6-8 hours, depending on how much fat you’re rendering it. The fat will begin to turn brown and turn to liquid. Give it an occasional stir to avoid any bits get struck to the sides or bottom and starting to burn. It’s done rendering when at least half of the pieces are brown, are submerged under liquid fat, and the liquid fat is clear. Avoid over-cooking the fat or the tallow will end up having a strong, borderline burnt flavor. Line a fine mesh strainer with ultra fine cotton cheesecloth (essential for straining out impurities so your tallow doesn't develop mold) and place the strainer on top of a large glass bowl. Ladle or pour the tallow through the cheesecloth. Let it sit until the tallow has drained through. Once cool enough to handle, you can squeeze the cheesecloth to get any remaining tallow out. Pour the liquid tallow into whatever glass jars you plan on storing the tallow in. Wide mouth jars are easier to access. Allow the tallow to cool completely before screwing the lids on the jars. Store in a cool, dark place. It will keep longer in the fridge, at least 3 months. It can be frozen even longer.This will make roughly 1 quart of beef tallow.
Nutrition Information
Show DetailsNutrition Facts
Serving: 62Serving
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 115kcal | 6% |
| Protein | 0.4g | 1% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 14mg | 5% |
| Sodium | 40mg | 2% |
| Potassium | 44mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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