Anyone make beef tallow?

[Mr. Bones]

How have ya used it so far? I'm delighted to follow along, as ya explore this new territory...

'tis Good Stuff, been eatin it alla my life, an I'm still here, lol!!!

[Rocinante]

I just made my first batch of tallow from a 15lb brisket a couple weeks back. Apparently, I have been missing out big time with this throughout the years.....

[Joetee]

I've been making it fresh every time I do a brisket. Just put all the fat in a foil pan and place it in the pit while smoking a brisket. After about 4 or 5 hours remove the pan. I have in the past strained and filleted and put in a jar.
I add some tallow to the brisket when wrapping.

[Huskee]

Same. I use brisket trimmings, since packers typically have a LOT of trimmings. Fill ice cube trays, then put them in a ziploc in the freezer.

[Mr. Bones]

Yup, I save an freeze excess beef fat, an acquire even more when I buy hangin beef, render it down, make me some tallow, an utilize it in my cookin, same as I do bacon grease / hog squeezins... ...

[Steve B]

+1 on the ice cube trays. Makes perfect portions.

[scottranda]

I put all the fat trimmings into a crockpot for like 8-10 hours on low. Then strain into ice cube trays. I typically use it for searing steaks or high heat stir fry veggies.

[58limited]

I do the ice cube trays for home made bouillon too. Just toss one or two in some soup or beans - Yum!

[RustyHaines]

Oh my, a quart jar ! Holy smokes (pun intended)

[RustyHaines]

Texas Larry i assume frozen it will last almost forever, same with canned. I like the ice cube tray idea. Should have thought of that as my wife uses that method with her favorite cocktail juices. Perfect portions.

[58limited]

Yes, I either freeze to use in sausage or ground meat or I render it; pork fat too - love good lard for baking. A local BBQ joint gave me a quart of smoked brisket tallow, potent but good in small doses.

[Texas Larry]

I rendered some brisket flat similarly to your method. Came out beautifully. Poured some of it into Ice cube trays and froze them. Very handy to toss on the griddle.

[RustyHaines]

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.