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Beef Fat

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  • racertrader
    Club Member
    • Jan 2016
    • 27

    Beef Fat

    Just took my first brisket off the PBC (my first was on my Weber Kettle), and it's waiting in the faux-cambro. I was reading Meathead's comments on brisket and he said he keeps some of the beef fat for his steaks. I've saved some, but what's the best way to render it/melt it for later use?

    Thx
  • Steve B
    Club Member
    • Jun 2016
    • 3007
    • Rockland county New York
    • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
      Yoke Up custom charcoal basket and a Grill Wraps cover.

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    #2
    Just heat it up in a sauce pan. Let it simmer until it's pretty much all dissolved. There will definitely be some that doesn't render down.
    Once partially cooled down but still liquid I like to ladle it onto ice cube trays and freeze. Once frozen pop them out and keep in zip lock bag in freezer. You can take out as many as you need.

    Comment

    • racertrader
      Club Member
      • Jan 2016
      • 27

      #3
      great! Thank you!

      Comment

      • ItsAllGoneToTheDogs
        Club Member
        • Jun 2018
        • 601
        • Eastern NC
        • 2018 MAK 2 Star
          Charbroil Big Easy SRG

        #4
        I put the scraps in a disposable tin pan, let them render while I'm smoking something else. Then strain it twice with my fine mesh strainer. I put it all in a tupperware thing but I like the ice cube thing better. I've been cooking so many things with that beef fat lately. Can smell the smoke when I heat up the fat, but don't think I really taste any of it.

        Comment

        • scottranda
          Charter Member
          • May 2015
          • 1748
          • Charlotte, NC

          #5
          Crock pot outside! Smells less 😀

          Comment


          • JCGrill
            JCGrill commented
            Editing a comment
            Slow cooker definitely works for me. If you let it go long enough you will probably melt some gelatin in addition to the tallow.
        • texastweeter
          Club Member
          • Jul 2017
          • 2900
          • Republic of Texas

          #6
          Grind it, and add it to big stock pot along with about a cup of water to keep the bottom from scorching while enough renders out to prevent browning. Medium low heat until it has all rendered down and all that is left is tallow and cracklins. Strain through a mesh wire or cheesecloth, and seal.

          Comment


          • JimLinebarger
            JimLinebarger commented
            Editing a comment
            I just did that and now have 4 quarts of tallow. I didn't grind it this time, just cut into small pieces.

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