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I first shared a reel on how to do this a year and a half ago, but I’ve since changed a few of my methods and I thought I’d share an updated process reel on my Instagram. Which made me realize I hadn’t actually written a blog post on the processes.
There are quite a few different ways to render tallow- some as simple as using your oven. I however, enjoy this method because it does take a lot of the “beefy” smell away, which is necessary if you’re using it in cosmetics (like I do here). We will be focusing on the wet method today.
First off, some changes I’ve made from my first method are:
🐄 grinding my meat on a finer setting so that it processes quicker
🐄 straining with cheesecloth and a colander so that I have less waste later
🐄 cooling in souper cubes, or other silicone molds, so that I have precise measurements already pre-measured, ready to use! Also, no need to cut them up anymore!
🐄 storing the finished product in a Stasher bag instead of a gallon plastic bag!
So far I’ve used home rendered tallow for mainly tallow balm and frying French fries.
This time around I’m going to make some candles and soap with it! Stay tuned for what those processes look like! ☺️
So, for making tallow, let’s get into it!
First, you will need some beef suet. We aim for grass fed. I get it from our local farm store. I had about 3 pounds.
Second, you will need to either grind your suet or chop it very finely. The smaller, the faster it all works down.
Next you will add the ground (or chopped) beef suet to a crock pot, or pot on the stove, sprinkle with salt (like maybe 2-3 tbsp), and cover with water. I used about 8 cups of water, but you just want enough to cover it and to be able to pull impurities to the bottom.
Let it cook for about 2-4 hours or until completely broken down.
Finally, you will strain it in a colander with some cheesecloth or butter muslin, and pop it into the fridge to harden.
Once hardened you will pop the fat out of the water and remove all of that brownish liquid.
Put the fat back into the (now clean) crock pot, and add more salt and more water, same ratio as above. You will only let that simmer for about 30 mins-1 hour.
And again, strain, pop in the fridge, let harden, and pop it out.
This time when you pop it out, you will put in the (clean again) crock pot, and melt just the tallow- no salt or water this time.
Once it is melted you will now pour it into your molds, mason jars, or a Pyrex dish lined with parchment paper.
Let it harden once again, and this time once it’s hardened you will just store it in the fridge in whatever method works for you! I like to store mine in a stasher bag, so there’s minimal waste.
Now you have purified tallow for use in cosmetics, balms, lotions, candles, soap, or cooking with! If you’ve never made French fries with it, maybe now is your time to try!