How to Make Beef Tallow (For Cooking and Barbecue)
Using a slow cooker you can turn your barbecue trimmings into rich and luxurious beef tallow. This is great for frying steaks, french fries, and spritzing on smoked brisket.
Equipment
- 1 Slow Cooker or Dutch Oven
- 1 Sharp knife
- 1 Cutting Board
- 1 Fine Mesh Strainer
- 1 Cheesecloth (optional but makes it extra clean)
- 1-3 Clean jars with lids
Ingredients
- 2 to 5 pounds brisket fat trimmings
- Optional: a small splash of water
Instructions
Trim the Fat Carefully
- Before rendering, clean up the fat pieces. Remove any dark color, blood spots, or areas with meat attached. The cleaner the fat, the better the final tallow will taste and the longer it will store.
Cut the Fat Into Small Pieces
- Cut the fat into small cubes. Smaller pieces render more evenly and help the liquid fat separate from the solids faster. You can make the fat firmer by placing for 20 minutes in a freezer. This helps with cutting small pieces.
Slowly Melt the Fat
- Place the fat pieces into a slow cooker or heavy pot. If you’re using the stovetop, cook the fat over low heat so it melts slowly without scorching. When using a slow cooker, you can cook it on high heat since the temperature is controlled and the liquid fat won’t burn as easily. As the fat renders, it will slowly melt down and release clear liquid fat, leaving behind small browned bits of connective tissues and pieces of meat that sink to the bottom. (Cracklings)Rendering takes a long time, but slow cooking keeps the fat clean and prevents burning. As the fat heats, it will begin melting and releasing clear liquid fat while the solid pieces slowly shrink. It's best to allow the fat to render while you go about your day, that's why we love the slow-cooker method.
Continue Cooking Until Fully Rendered
- Keep the heat low and allow the fat to render completely. The remaining bits will eventually turn golden and crisp. This process can take anywhere from 3-6 hours depending on the amount of fat.
Strain the Tallow
- Pour the hot liquid through a fine mesh strainer or cheesecloth to remove the crispy solids. This leaves you with clean, pure tallow.
Store the Tallow Properly
- Pour the strained fat into a glass container while it’s still warm. Once cooled, it will solidify into a creamy white fat similar in texture to coconut oil.
- Store the container in a dark place or in the refrigerator to extend shelf life.