Beef Tallow
Skip the store-bought versions and make your own homemade Beef Tallow! One ingredient, no special tools, and just a quick couple of steps to have a healthy rich substitute for oil and butter.
Servings 30 ounces
Calories 6kcal
Equipment
- fine mesh strainer
- mason jars for storage (or similar)
Ingredients
- 2 pounds beef fat fresh
Instructions
- Preheat the oven to 250 degrees.
- Cut the fat into large pieces. It doesn’t have to be a specific size, just as long as it’s not one large piece.
- Place the fat into an 8x8 baking dish.
- Bake for 3 hours.
- Remove from the oven. Be careful not to burn yourself as it can splash as you move the dish.
- Pour the melted fat through a fine mesh strainer, into a pourable measuring cup or bowl.
- Immediately pour the melted fat from the bowl/measuring cup into sterile jars and secure the lids.
- Let the fat cool to room temperature. Tighten the lids one more time and then place the fat in the refrigerator for 48 hours or until set.
Notes
Tips
●Homemade beef tallow is shelf-stable for up to a month in an airtight container. You can extend that by storing it in the refrigerator for up to 3 months. Freeze in a freezer-safe airtight container for up to 3 months.
●PRO TIP - store the jars upside down in the fridge to set. This separates the water from the fat. Once set, you can pour the water off to allow extend the life of the tallow.
●When stored in the fridge, this tallow will be a soft solid. However, when left at room temperature, it will soften and be thinner. It has a very similar texture and melting point as coconut oil.
●Beef tallow has a high smoking point, which makes it amazing to cook and fry with. It provides amazing flavor, but it also reduces a smoky home after meals. You can use it in place of butter, lard, etc.
●If you have some random pieces of meat attached to the fat, that’s perfectly ok. It will still cook down just fine.
●PRO TIP - store the jars upside down in the fridge to set. This separates the water from the fat. Once set, you can pour the water off to allow extend the life of the tallow.
●When stored in the fridge, this tallow will be a soft solid. However, when left at room temperature, it will soften and be thinner. It has a very similar texture and melting point as coconut oil.
●Beef tallow has a high smoking point, which makes it amazing to cook and fry with. It provides amazing flavor, but it also reduces a smoky home after meals. You can use it in place of butter, lard, etc.
●If you have some random pieces of meat attached to the fat, that’s perfectly ok. It will still cook down just fine.
Nutrition
Serving: 1ounce | Calories: 6kcal | Protein: 0.02g | Fat: 1g | Sodium: 0.1mg