How To Render Tallow :: A Simple Tutorial
Tallow is a traditional fat. Make sure you get the good parts when you get an animal for the freezer.
- Grassfed beef suet I usually do about 4-5 lbs at a time
- Water I figure about ½ cup per pound of suet
Chunk up the suet into manageable pieces for your food processor. Pulse the suet into small pea sized pieces, and then put it into a large slow cooker.
Add the water to the suet in the slow cooker and cook on low for 1 ½ - 2 hours.
Strain out the pieces left behind, and store your rendered tallow in the fridge. The tallow will be yellow in color when you strain it and will become cream/white in color as it cools and is refrigerated. Shelf life in the fridge is a good 3-6 months! I store a cup or 2 in the fridge and the rest I store in ½ cup portions in the freezer good for months.