Beef Tallow

[Sweaty Paul]

Like everyone else in these weird times and the fact our family spring break trip was canceled has given me more time for cooking. I had the opportunity to purchase a couple of prime KC strip loins. I then butchered them into individual steaks (we
already ate 3). More important, because of this great website I learned how to render that fat into beef tallow which will be used in the future to make some delicious homemade French fries.

Many thanks everyone.

[barelfly]

This stuff is great! But for French fries!!! Oh wow! I haven’t thought of frying with it. I usually just use it as the oil source for the sear on steaks. Great stuff here! Let us know how the fries come out!

[rwhfly]

I add some herbs, salt etc to the tallow and make a candle with a wick. At dinner put the lit candle on the table and pass it to drizzle on crusty bread. Same for a lard candle.

[texastweeter]

Texas chapstick

[rwhfly]

These are approximate amounts as I wing it and taste.

For 1/2 cup lard or tallow I add some of the below:
1/2 tsp dried basil
1/2 tsp dried parsley
1/2 tsp minced garlic
1/2 tsp dried thyme
1/8 tsp dried oregano

1/8 tsp ground black pepper
1/8 teaspoon dried crushed rosemary
1/8 tsp salt

Salt is the only required ingredient in my opinion. I usually go with thyme, oregano or rosemary and sometimes add black pepper or garlic. Vary amount by how strong you want the herb taste. You can always add more by remelting.

When it tastes right make the candle in a bowl and pass at dinner. Just tilt and drip onto bread, potatoes, meat, etc.

[xaugievike]

I've never made tallow before. is there a link to a how-to (I searched the recipe side)? is it as simple as rendering fat in a pan and pouring it into a jar? how long does it keep?

[Sweaty Paul]

Only difference is I strained mine through a fine mesh sieve with cheese cloth after using a spider to get rid of the larger cooked chunks.