Beef Tallow

Cut fat into small pieces. Put water and fat into pot. Turn heat on simmer/low. Cook gently for 2-6 or more hours stirring often. You will be left with crisp looking pieces. Be cautious because the fat is very hot! Strain two times. Pour into your jars and let seal while hot. 

To make Tallow:

1. Gather fat, cut away any meat, chop fat into walnut size pieces or you may grind fat, put into stock pot. Heat on a low simmer. Stir often. Small bubbles will form during the process. You don’t want a rolling boil. If it starts boiling, turn heat lower. Stir. The goal is to get rid of all the moisture, the key to preservation. (A lack of small bubbles coming up from the bottom of the pot is a signal the moisture is eliminated.)

2. Some people use a thermometer. If water is still in the fat, the temperature won’t get far from 212° F. Once the water is gone, the fat starts heating up and the temperature climbs. Remove from the burner when the temperature reaches 225° F.

3. Straining is important. Impurities don’t taste good and they will cause the tallow to spoil faster. Two strainings are required. First use the fine strainer to remove any large pieces and second, use the cheesecloth to remove all the small pieces. What is left are called “cracklings”. People eat them, or give as treats to pets.

4. You can use immediately or let it cool and turn into a solid. Refrigerate for up to three months or best to freeze up to a year. Cut solids in amounts you will be using and freeze individually.

Note:

Tallow has a high smoke temperature point. It has about 242 calories/oz. It is a good substitute for butter and cooking oil. It is high in antioxidants, Omega-3, and vitamins A, D, E, K, and conjugated linoleic acid (CLA). It is full of stearic acid and nourishes the skin’s cell membranes. It is a natural chemical-free skin moisturizer. You can also make candles and soap from it.