Beef Tallow
Ingredients:
4 lbs Kidney Suet
Step by step:
For cooking oil:
Remove any excess meat or connective tissue from the suet.
Cut the suet into small chunks or grind it for faster rendering.
Place in a heavy-bottomed pot and cook on the lowest setting, stirring occasionally, until the cracklings float to the top (time will vary based on size of the suet pieces)
Once the suet has melted completely and impurities settle, strain the liquid fat through a cheesecloth or fine-mesh strainer into a heatproof bowl or jars.
Let the tallow cool at room temperature; it will turn solid and creamy white.
Use a sharp edge or knife to scrape & discard any solid bits or cracklings from the bottom
Split the hardened tallow in half & follow the steps to re-render & strain, above, one more time
Then pour into two 16 oz mason jars or similar.
Store in the refrigerator for months or freeze for long-term storage.
Use the next time you cook!
For whipped tallow for skincare:
Ingredients:
4 lbs kidney suet (yields about 2.5–3 lbs of rendered tallow)
1/4 cup liquid oil (jojoba, olive, sweet almond, or avocado oil)
40–80 drops essential oils (optional, based on preference)
Step by step:
Follow the steps to re-render, above, once more.
Place the softened (not fully solid) tallow in a mixing bowl.
Add your chosen liquid oil to make the balm smoother.
Use a hand mixer or stand mixer to whip on high speed for 5–10 minutes until it becomes light and fluffy.
Transfer to a clean, dry jar with a lid.
Store at room temperature for a soft texture or in the fridge for a firmer balm.