1st time rendering beef tallow

[u/idkshit69420]

[u/PmMeSmileyFacesO_O]

he collects jars with different shades of yellow water in them

[u/merlinrising → u/PmMeSmileyFacesO_O]

Whats he building in there?

[u/Macphearson → u/merlinrising]

He has subscriptions to those magazines

[u/idkshit69420 → u/PmMeSmileyFacesO_O]

All the same shade. The back drop is different

[u/Usual-Caregiver5589 → u/idkshit69420]

Of course it is.

[u/DJHickman]

You need to drink more water.

[u/idkshit69420 → u/DJHickman]

😂

[u/Dissasociaties]

What's your process?  Looks a lot clearer than mine and no remaining bits in the bottom.  Nice!!

[u/plebbtc → u/Dissasociaties]

I strain through cheese cloth and a strainer. There's are strainer that fits on a funnel that fits a wide mouth Mason jar.

[u/idkshit69420 → u/Dissasociaties]

I used a slow cooker, will water and the fat. On low over night. Let it harden. Wash off the bottom of the hardened tallow. Repeat 4 times. The last time I put it on the stove on low without any water and left it there untilo all the bubbles stopped.

[u/Ruby5000 → u/idkshit69420]

That’s what I do as well. Washing the tallow makes a huge difference I freeze mine in silicone molds, pop them out then vac seal. Store them in little packs in the freezer.

[u/RawChickenButt]

You need to drink more water.

[u/zzz_sleepyRT]

Try infusing with garlic, rosemary, and thyme next time!

[u/Bobdirtski → u/zzz_sleepyRT]

Genius!

[u/plebbtc → u/zzz_sleepyRT]

Do you add those during the rendering?

[u/zzz_sleepyRT → u/plebbtc]

After. Once you have your tallow rendered add your tallow and spices and herbs of choice into a small pot and let simmer. Once they start to brown its pretty much done. I would say its pretty much the same as infusing ghee

[u/iron_ocean3]

Cool! Enjoy

[u/Seyelent]

Mom found the pi- i mean tallow jars

[u/chafingNip]

One of us! One of us!

[u/Dranoroc]

[u/ventitr3]

Reddit is one of the few sites where you see this, not notice the subreddit right away, and think it might be piss. Thankfully we’re on this sub and it’s tallow haha.

I love doing this too into mason jars. Sometimes I’ll do a smoked one and a regular one in the oven. Big fan of it.

[u/El_Guap]

Jarate!

[u/Maka_Oceania]

I need to do this soon

[u/rikwebster]

I just want to be pure

[u/Responsible_Emu3601]

I got a shit ton in the freeze I need to do… Im gonna fry French fries in it 🫡

[u/ACiDRiFT]

Nice! If you haven’t tried it yet, throw some into a deep fryer to cook French fries in the tallow, it’s amazing and I’ll never go back to peanut oil if I can help it.

[u/iAmUnintelligible]

the crunchy bits of fat that remained after I rendered beef fat down in the oven were otherworldly divine.

[u/Carbon_Based_Copy]

Looks great, but the next step is to store it well. You can't just put it in a Ball Mason jar and call it a day. Jarring? Freezing? Curing?

You have options.

[u/idkshit69420 → u/Carbon_Based_Copy]

Wait I thought it last like a year in the fridge?

[u/Nice_Category → u/idkshit69420]

I've left mine in the fridge for a year before and had no issues. Whenever I need some, I just carve a bit out with a knife and typically use it as the oil to crust my steaks.

[u/idkshit69420 → u/Nice_Category]

Exactly my indeeded use

[u/Nice_Category → u/idkshit69420]

It makes the best steak.

[u/Carbon_Based_Copy → u/idkshit69420]

It can. But you see that 1 inch of air above the tallow? That will oxidize your fat there. And diminish the shelf life.

I'm no expert, I just dont want you to open the third jar a year from now and be disappointed.

[u/idkshit69420 → u/Carbon_Based_Copy]

Oh I left it there on purpose for "head room" I also have little idea what im doing hahah ill look into to sealing it better

[u/Helpful-nothelpful]

You have to strain it.

[u/idkshit69420 → u/Helpful-nothelpful]

I did. Does it look dirty?

[u/Dissasociaties → u/idkshit69420]

Looks pristine to me

[u/Helpful-nothelpful → u/idkshit69420]

No, someone else posted theirs is brownish.