Grass-Fed Beef Tallow
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Ingredients
Directions
Stove Top Method
Cut the beef suet into small, uniform pieces and place in the pot.
Set the heat to low or medium-low. Allow the fat to gradually melt. It's very important to heat the fat slowly to prevent scorching and to maintain the quality of the tallow.
Stir occasionally to ensure even heating and prevent any sticking or burning.
As the fat melts, it will release a liquid called tallow and solids known as cracklings. Continue heating until the fat has completely melted and the cracklings turn golden brown and crispy.
Carefully strain the liquid tallow from the large pot through a fine-mesh strainer or cheesecloth to remove any remaining solids or impurities.
Transfer the strained tallow into storage containers, such as glass jars or heat-resistant containers, and allow it to cool and solidify.
Slow Cooker Method
Cut the beef suet into small, uniform pieces and place them in the slow cooker.
Set the slow cooker to very low heat and cover with the lid.
Allow the fat to slowly melt and render over several hours, typically 6 to 8 hours. The low and slow heating helps maintain the quality of the tallow and prevents scorching.
Occasionally stir the hot fat to ensure even melting and prevent any sticking.
Once the fat has completely melted, strain the liquid tallow through a fine-mesh strainer or cheesecloth to remove any solids or impurities.
Transfer the strained tallow into storage containers and let it cool and solidify.
Recipe Note
Regardless of which rendering process you use, remember to keep the heat low and slow to prevent scorching and maintain the highest quality tallow.
