How to Render Beef Tallow
Working with suet requires patience. You are slowly coaxing the fat away from the connective tissue to leave behind a clean, shelf-stable cooking medium.
Cold fat is easier to manage
Keep your raw fat in the freezer for twenty minutes before chopping to make it firm and less slippery under your knife.
- Heavy-bottomed pot or Dutch oven
- Sharp chef's knife
- Fine-mesh sieve
- Cheesecloth
- Glass storage jars
What goes in.
- 3 lbraw beef suet or trimmings, finely chopped
- 1/2 cupwater (to prevent initial burning)
Low and slow is the rule
Keep the heat at the absolute lowest setting. If the fat begins to brown or smell like frying meat, the temperature is too high and will scorch the flavor.
The method.
Chop the fat
Cut the suet into uniform, half-inch cubes. The smaller and more even the pieces, the faster and more evenly the fat will release.
Begin the melt
Place the fat and the water into the pot. Set the heat to the lowest possible flame.
Monitor the render
Stir occasionally. As the water evaporates, the fat will transition from opaque chunks to clear, bubbling liquid surrounding small, crispy golden solids known as cracklings.
Strain
Once the solids are shriveled and floating, turn off the heat. Place the cheesecloth inside the sieve and pour the liquid through into a clean glass jar, discarding the solids.
Cool and store
Leave the jar uncovered on the counter until it cools to room temperature, then seal it. It will turn an opaque, creamy white once fully solidified.
When it doesn't go to plan.
Discard any bits of meat or blood you find in the raw suet, as these will ruin the flavor of the final tallow.
Use a splatter screen if your pot is narrow to keep your stovetop clean.
The cracklings are edible; salt them immediately and serve as a snack.
The ones that keep coming up.
How long does tallow last?
Stored in a cool, dark place, rendered tallow remains stable for several months. If you keep it in the refrigerator, it will last for up to a year.
Why did my tallow turn grey?
This usually indicates the presence of impurities or meat particles that were not strained out properly. For the cleanest result, strain the fat a second time through a fresh piece of cheesecloth.
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