How to Dry Render Beef Suet
If I am going to use my tallow for savory cooking, I prefer the dry rendering method because it adds a bit of flavor and is much faster. After rendering, I pour the tallow into an ice cube tray. Once solidified, I transfer the cubes to a container for freezer storage. These cubes are perfect for tossing in a cast iron pan quickly sear a steak or use in place of other cooking oil. There's no need to worry about contaminating a jar with a knife or spoon, and it's incredibly convenient.
You will need approx 3-5lbs of Beef Suet.
Directions:
- Trim any meat, blood, or connective tissue off the beef fat and cut your suet into small, even-sized cubes. Place your cubed suet in a dutch oven or large pan.
- Set your stove to low heat. It's crucial to use low heat to avoid burning the fat.
- Allow the fat to slowly melt and render down. This can take and hour or so depending on the quantity and size of the fat cubes.
- Stir occasionally, ensuring that the fat is melting evenly and not sticking to the bottom of the pot.
- If the fat starts to smoke or brown, reduce the heat immediately.
- Once the fat has fully melted, and there are crispy bits (cracklings) floating, remove the pot from the heat.
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Place the fine mesh strainer and/or cheesecloth over the bowl or container.
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Carefully pour the melted fat through the strainer or cheesecloth to remove the solids.
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Then pour your tallow into heat safe ice cuber tray and place it in the freezer until it has set.
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Once solid remove cubes from the tray and place in a container for storage!
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