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    1. Hi there, do the best you can with what you have available. The fact that you are rendering your own tallow means you are already getting a superior product. Grass-fed beef is said to have more omega-3s, four times the CLA, and other beneficial nutrients compared to grain-fed cows, but if you can’t get your hands on it then use what you can get!

  1. This is my first time rendering tallow. It’s been in my crockpot for 24 hours but there is still a lot of pieces of fat. It’s been on high for the most of the day. Shouldn’t it all render down for the most part?

    1. The grease left from cooking hamburger would still need to be rendered to purify it otherwise it would have a beefy smell. You would want to do the crockpot method by adding the water and letting it cool, and scraping away the impurities. You could certainly use it to fry french fries!

  2. Hi Jenn!

    I just did my first rendering of both tallow and lard. I didn’t know about the water method until late last night then started my research. I just jarred my lard and tallow this morning. Is it too late to do the purification because I did not do it on the first melt. My intention was to make soap and now also creams. I can source more if it is too late. I do have a local farm I can get it from. Thank you.

  3. I had a bunch of beef fat in the fridge for a week before I was able to render it. I just went to render it and it has quite a bit of mold it. Will the rendering process remove all the mold and is it still find to use for cooking or is it ok to use for skin care or should it not be used at all?

    Thanks,

  4. Hey there! You might have a method you love by now, but if not, I use my maple syrup filters to strain my fats and they are 👌🏼 No more messy cheesecloths or ripping coffee filters!!

  5. Hi. I am very new to this. I have a question.. After the rendering, is that then whipped to use for face/body cream?

    1. Once it is rendered and purified then you can use it for face or body recipes. However, you want to make sure it is completely pure first, no beefy smell or residue.

  6. Once I strain it, can the remaining meat looks like ground beef. Can I eat that like you would ground beef?

  7. Will it still give good flavor to my cooking if I go ahead and purify it a few times so that it’s good for either cooking or using for beauty products?

  8. Thank you for sharing this Jennifer! I look forward to trying it. It’s helpful to know all the small details. 😊

  9. I rendered my beef fat without water and salt to make balm and it smells quite beefy.
    I now realize that I should have used the water method.
    is it too late? or can I purify my already rendered fat ?
    thanks

  10. I’m in the process of trying to make beef tallow. Today was day 3 of purifying. I did the wet method in a crock pot. I only did just under 5 lbs of beef suet. I added water and sea salt but on day three of purifying it still smells like beef. I’m going to do a couple more days of purifying but I’m starting to get discouraged. I’m letting it simmer for a few hours each day and running it through a fine mesh strainer and cheesecloth. Any ideas what I may be doing wrong? Any suggestions how to get the beef smell out? I have about 10 more lbs of suet I’d like to try but afraid that I’m doing something wrong and will end up wasting suet and time. Thank you!

    1. I’m sorry you are getting discouraged. Another person commented that they were having the same problem. I don’t think you are doing anything wrong if you are following the instructions. Sometimes I think we get the beefy smell in our house and nose and the finished product isn’t actually as beefy as we think. Let me know how it went with a couple more days. As long as you are scraping away any sediment each time it cools you should be getting it pure.

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