What Is Tallow: How To Make Tallow (+ Everything You Need To Know About Using Tallow!)
What is tallow, how do I prepare it, what is it used for, what recipes do I use it in, where can I buy it, and is it like an oil or butter? Don't worry, I'm here to explain everything about this specific beef or mutton fat! This guide will walk you through all of the answers to your questions about tallow!
Cut your white beef fat into small chunks by using a food processor or sharp knife. *Make sure that there is no meat left on the fat.
3-4 lbs white beef fat
Place the fat chunks into a large stockpot and heat to a low simmer for 4 hours on your stove top. Check on it periodically and stir it every 30-40 minutes. You will notice small bubbles forming, but the fat should never come to a boil. If so, turn the heat down and stir well. Use a spatula to scrape the bottom of the pan when stirring to prevent any fat from sticking and burning.
Remove the pot from the stove top when all of the fat becomes liquefied. *You should have all liquid and browned crispy cracklings.
Allow your fat to cool for about 5 minutes. Next, strain your tallow through a fine-mesh strainer over a bowl to remove any large chunks. Strain the rendered beef fat again over a piece of cheesecloth to remove any final small pieces
Use a funnel to place the tallow in a mason jar or airtight container to store it. *You may use the tallow immediately if desired.
Notes
Make sure that your fat is chilled in the refrigerator overnight before rendering, it will be much easier to work with and cut.
Trim off any meat, blood, or gristle before cutting it into small chunks.
Shredding the fat in a food processor will make the rendering process much quicker. Pulse the food processor until the fat is the consistency of ground beef. If you don't have a food processor, use a sharp knife to chop the pieces as small as you can.
To store: Place your beef tallow in a mason jar or airtight container to store in the refrigerator for 12-18 months. You may store beef tallow at room temperature for up to 12 months.
To freeze: Pour your liquid beef tallow into a baking dish lined with parchment paper. Allow the tallow to fully solidify and then cut into bars. Wrap the individual bars with plastic wrap and place them in a freezer-safe container for up to 24 months.