Tallow is rendered beef fat. Talk with your butcher and have him save it for you. I generally make a full crockpot as it does take 5-7 hours, but you can freeze some for later.
For more information about tallow, please visit this blog post.
|3||pound(s)||beef fat, also known as suet|
- Refrigerate beef fat as it is easier to trim when it is about the consistency of cold butter.
- Trim fat into chunks. You will need to remove bits of meat, blood or gristle until all you have is the fat.
- Put your fat through a food processor to get small pieces. The smaller pieces will speed up the rendering time.
- Put the fat in a crockpot on low. Stir occasionally as you don't want it to burn. This process make take 5-7 hours depending on how much fat you are rendering.
- The rendering process is complete when there is clear liquid at the bottom and the "impurities" are floating at the top.
- Strain the tallow through some cheesecloth and either straight into your sterilized jars or into baking pans lined with parchment. Allow the tallow to harden completely. Some people store the tallow in their pantrys. I prefer the refrigerator or better yet, I put some in the freezer where it can last up to a year if properly sealed.