I was watching a homesteader's YouTube channel and they rendered fat to make tallow. In their case it was moose fat but the same methods apply to beef tallow. I used tri-tip trimmings and heated it in an uncovered skillet over very low heat for about 5 hours then strained. Result was about one cup of crystal clear, rendered fat that when cooled made a beautiful cream colored tallow. I have since used it for "lubricant" for frying eggs, cooking pancakes, french toast, etc. I do not bake but I imagine it makes a great pie crust. Critical steps in the process are cutting the fat up very small and not ever letting the heat brown the fat.
Was curious to know if others make their own beef tallow and its uses.
Was curious to know if others make their own beef tallow and its uses.
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