Seed oils have gotten a lot of bad publicity lately. So now everybody wants to learn how to render beef tallow in the Crock Pot. It is much healthier for you and makes some delicious french fries. Whether you want to use it for face cream or fried chicken the process is the same.
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Tallow for Everything
I started using Toups & Co for all of my moisturizers a few years ago. Their products are all tallow based. I absolutely loved the frankincense face balm and sun balm. When I had a baby, I started using the baby balm on him. But in true homesteader fashion, I wanted to learn to make it myself.
So after asking the butcher several times, I finally got my hands on some beef suet that I could render into beef tallow. Armed with a Crock Pot and some cheesecloth, I got to rendering. Let me tell you, this tallow makes the best fries. Up next is attempting to make a tallow balm for all my skincare needs.
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What is Beef Tallow?
Tallow comes from rendered beef fat or suet. Lard is also rendered fat, but it comes from a pig instead of a cow. After you render beef tallow, it is a white solid. By following this recipe, you’ll be left with a very pure form of tallow. That means it will not smell like beef and it will last longer. This makes it perfect for skincare or cooking.
Tallow was commonly used for skincare long before O’lay and Sephora came about. Society moved towards chemicals and alcohol, which tend to dry out your skin. Tallow on the other hand is very good for our skin and it absorbs well. Unlike chemicals, it helps to moisturize, protect, and repair our skin.
How to Render Beef Tallow in the Crock Pot
Ingredients
5 pounds Beef Fat
6 cups Water
3 tablespoons Sea Salt
Instructions
- In order to get the most tallow from your fat, you need to cut it into small chunks or shred it with the food processor. I like to freeze the fat before using the food processor to shred it.
- Place the fat in the Crock Pot with 3 tablespoons of salt and 6 cups of water. Salt will help remove any impurities.
- Turn the Crock Pot on low and let it cook for 6-8 hours. Stir it occasionally. When time is up, let it cool. This makes it easier to handle.
- This next step is best done in the sink to avoid a mess. Put some cheesecloth over a strainer. Set the strainer over a large bowl. Using a measuring cup, pour the fat through the cheesecloth. When you’ve poured everything through, squeeze the cheesecloth to get all of the tallow out. These solids are cracklins and are safe to eat for people, dogs, or chickens.
- Place the bowl in the fridge for a couple of hours until the tallow hardens. Then use a butter knife to loosen it from the sides. Do this over a sink because the water will have separated out. You can pour the water out and that will leave you with a white tallow disk. The bottom side will be grainy. These are impurities and should be scraped off with your butter knife.
- Then cut the tallow up again. Put it back in the Crock Pot with water and salt for 6-8 hours. Continue to repeat this process until the disk isn’t grainy, which is usually 2-3 rounds.
Storing Beef Tallow
Tallow can be stored for weeks or even months at room temperature. But if kept in the fridge that extends to a year or more. Freezing it will give it nearly an indefinite shelf life.
I like to keep tallow in mason jars. After the last round of rendering, I will melt it down once more. Then I pour it into jars for what I want to keep in the fridge. Everything else gets poured into a muffin tin and frozen. Those frozen pucks are then removed and stored in a plastic bag. This method works well for me because I am able to remove small amounts at a time.
How to Render Beef Tallow in the Crock Pot
Seed oils have gotten a lot of bad publicity lately. So now everybody wants to learn how to render beef tallow in the Crock Pot. It is much healthier for you and makes some delicious french fries. Whether you want to use it for face cream or fried chicken the process is the same.
Ingredients
- 5 pounds Beef Fat
- 6 cups Water
- 3 tablespoons Sea Salt
- 3 tablespoons Sea Salt
Instructions
- In order to get the most tallow from your fat, you need to cut it into small chunks or shred it with the food processor. I like to freeze the fat before using the food processor to shred it.
- Place the fat in the Crock Pot with 3 tablespoons of salt and 6 cups of water. Salt will help remove any impurities.
- Turn the Crock Pot on low and let it cook for 6-8 hours. Stir it occasionally. When time is up, let it cool. This makes it easier to handle.
- This next step is best done in the sink to avoid a mess. Put some cheese cloth over a strainer. Set the strainer over a large bowl. Using a measuring cup, pour the fat through the cheesecloth. When you’ve poured everything through, squeeze the cheesecloth to get all of the tallow out. These solids are cracklins and are safe to eat for people, dogs, or chickens.
- Place the bowl in the fridge for a couple of hours until the tallow hardens. Then use a butter knife to loosen it from the sides. Do this over a sink because the water will have separated out. You can pour the water out and that will leave you with a white tallow disk. The bottom side will be grainy. These are impurities and should be scraped off with your butter knife.
- Then cut the tallow up again. Put it back in the Crock Pot with water and salt for 6-8 hours. Continue to repeat this process until the disk isn’t grainy, which is usually 2-3 rounds.
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
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