Rendering Tallow with Sous Vide

[johnec00]

My daughter makes tallow from brisket fat trimmings. She freezes trimmings and then grinds them the next time we have the grinder out for sausage.

She then seals the grind into vacuum sealer bags and sous vide "cooks" them for about 4 hours at 190º. When done, most of the tallow has rendered out.

She then strains the contents of the bags into a plastic bowl that is then refrigerated to solidify.

After its solidified, the water and most of the remaining solids have settled to the bottom. A thin layer that contains some solids can be skimmed off with a slicing knife.

Then remelted into a quart jar. Nice clean, pure white tallow. Sous vide eliminates any chance of a burned flavor.


Started with 1380 grams (about 3 pounds) brisket fat, yielded 700 grams (a little over 1.5 pounds).
Worth the trouble? Probably not, but fun to play with and makes great frying oil!

[texastweeter]

I just toss it all in a crockpot on low.

[Spinaker]

That’s how’s I make mine too. Works great.

[scottranda]

Same

[Spinaker]

Interesting method. I do the same thing with mine only I use a crock pot and let it cook down that way. Nothing better than tallow for cooking and frying! Thanks for sharing this method. Cool stuff.

[scottranda]

I can’t live without beef tallow in my fridge now.

You have a great method. I just put mine outside in a covered porch in a crockpot. My wife hates the smell when I do it inside.

[realdocBBQ]

I agree, very cool method! I will sometimes render it on the smoker, getting some smoke flavor on it is nice sometimes.

Last batch I left too long on the super hot section of the smoker as I was busy cooking other things. It ended up fed to my buddy's chikkins.

[Duanessmokedmeats]

I will have to try this. Thanks
Very ingenious of your Daughter.

[nooodll]

I do mine the same way, but in a half gallon mason jar. It's great!

[SheilaAnn]

cool!

[Richard Chrz]

Very cool, i really like the freezing and then grinding it, interesting way to process it. We keep all the various fats rendered down here too. Hard to beat it!