I am so beyond excited right now. I can barely contain it! I rendered tallow! Successfully! We cooked french fries in it! They were tasty!!
Okay. I want to tell you about it. But I am too excited. I don’t even know where to start!
The beginning. Good idea. Here goes.
Occasionally our supermarket has a great deal on grass-fed beef. The catch is, you have to buy the whoooooollllle tenderloin. We do it, of course, and then John trims the layer of fat off and cuts it into steaks, cubes, and other shapes. We realized that the fat would be GREAT to use to render tallow. Sure, it isn’t the “best” fat to use, but we already had it. It wouldn’t cost us anything to use it, and if it came out badly, it was no loss. So, we saved it from the last 2 tenderloins and froze it. When I worked up enough nerve, I took it out and started to render it. Instead of letting it defrost (and then losing my nerve), I stuck it in a pot as a whole chunk of fat-n-meat.
It took forever to cook down. I kept the heat on low (between a 2 and 3 on my electric stove) and tried to break it up as best I could as it defrosted and then melted. After a few hours, it looked like this:
I started scooping the meat out of the bowl and letting the fat drain off of it. Finally, I had just melted fat and some tiny pieces.
I CAREFULLY poured it through a cheesecloth to get rid of as many solids as possible.
When it seemed clear, I put it into a mason jar to store it.
When it cooled, it was a beautiful shade of white. Success!
In the background of the picture above, you might notice the other jar. It has a top layer of tallow, and the bottom is a gelatinous mixture. I think it is because the original fat had a LOT of meat, connective tissue, and other “undesireable” things in it. What is it? Could it be gelatin? It is really jiggly!