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Beef tallow

70 Views 5 Replies 4 Participants Last post by  Roll_Bones
We've lucked out here in S Ontario within the past year or so with covid--we never got brisket packers here (other than points at really stupid prices) but because of transportation issues, they are getting sold here (one store only but that's better than none).

IF you've done a packer, you know there is a LOT of fat (like 25-30%) that gets cut off before smoking.

Seemed such a waste to just toss it (that's $12 in the trash :eek: and then I remembered: Mickey D's fries USED to taste so good and it was because they used beef tallow.

Hmm. Look up how to do it and the only issue with making tallow is the time it takes to render it. Has to cook down for a loooong time. I've done that with subsequent packers and oh my, such a beautiful end product.

Packers go on sale here for $3 or $4 /lb (I pass on the $5 ones) . After all, a 14-15 lb packer'll run $60.

Reason for this post? a somewhat local meat market is selling tallow for $7/lb. Fat for $7 ??

So easy to make your own. And for how much I use--it lasts till the next brisket 馃榿 as I do fries in the oven now (not deep fry) and only use a 1-2T on the cut spuds.

NOTE: it has to be the HARD fat (not that squishy stuff you will also encounter). Even that hard fat you cut off steaks can be saved/frozen and added to the batch that you boil down. Just cut it off before cooking.
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Most of the grocery stores in my area will give away pork fat. The hunters who process their own deer ask for it. Even stores that make their own sausage usually have extra fat sitting around.
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pork (for lard) maybe but this is beef tallow--more flavour. Pork lard is very mild-to-neutral flavour.
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If you have a grinder and grind the fat it will render out 3-4 pounds in about 6 hours using a crock pot on low. You should get slightly more than a cup per pound of fat.

Strain when cool enough to handle but don't let it get completely cool.

It takes much longer if you only chunk it. This is a project best done on the deck or in the garage as it stinks while it renders.

I keep mine in the Fridge and it never goes bad.
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I like the grinder bit. I left it in chunks and did it in a pot on the grill previously so (y)
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Most of the grocery stores in my area will give away pork fat. The hunters who process their own deer ask for it. Even stores that make their own sausage usually have extra fat sitting around.
Not around here I don't think. I'm going to ask, but I am pretty sure I already know the answer. My local store makes a lot of in store bulk and extruded sausages. So I know where the extra fat is going. And its not free.
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