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DIY Beef Tallow: Step-by-Step Guide for the Carnivore Diet Enthusiast
Hey fellow carnivore comrades,
I’ve been on a journey of discovering the depths and delights of the Carnivore Diet for a while now. From succulent ribeyes to tender chicken thighs, my palate has explored a world full of protein-packed meals. But today, I’m taking a detour from meat-centric dishes and diving into the world of self-rendered, grass-finished beef tallow. Yes, you read that right! I am making my own beef tallow at home from a 1lb package of beef fat. A fun, cost-effective process that is a must-try for all you fellow carnivores out there.
So, why tallow? First off, it’s a remarkable cooking fat – rich, full of flavor, and perfect for high heat cooking. It’s an excellent choice for frying, roasting, and even for baking if you’re incorporating carnivore-approved items into your sweet treats. Plus, this entire endeavor is a sustainability win, reusing old jars and reducing waste.
Materials Needed:
- 1lb package of beef fat from your favorite grass-finished beef supplier
- A sharp knife
- A slow cooker (or a heavy-bottomed pot for stovetop rendering)
- A fine-mesh strainer or cheesecloth
- Old jars from previous tallow or other glass containers with tight-sealing lids
Step 1: Preparation
Start by defrosting your beef fat, if it’s been frozen. Then, cut the fat into small, manageable pieces. This increases the surface area, and therefore, the fat renders more quickly and efficiently.
Step 2: Get Cooking
Place your cut-up fat into your slow cooker and set it on low. If you’re using a stovetop pot, keep it on a low flame. This slow and low cooking process ensures that the fat renders without burning. Patience is key here!
Step 3: Stir Occasionally
Remember to stir the fat occasionally to prevent any pieces from sticking to the bottom of the cooker or pot. You’ll soon start seeing liquid fat (that’s your tallow!) collecting at the bottom.
Step 4: Strain the Liquid Gold
Once your fat has fully melted down, with small crispy bits (aka cracklings) floating on the surface, it’s time to strain the tallow. Use your strainer or cheesecloth and carefully pour the liquid tallow into your clean, dry jars.
Step 5: Let It Set
Allow the tallow to cool. It will turn from clear liquid into a creamy white solid at room temperature. Securely seal your jars once the tallow is cooled, and store them in a cool, dark place.
And voilà! You’ve got your homemade grass-finished beef tallow, an essential ingredient to elevate your carnivorous culinary adventures.
Remember, the key to success in this process is taking your time. This isn’t something to rush – let the fat gently melt, releasing all its rich, beefy goodness. Your reward is the deliciously rendered tallow, ready to fry up a juicy steak or roast some fantastic ribs.
Enjoy this economical and sustainable kitchen practice. Here’s to savory savings, carnivore-style!
Stay carnivorous,
James
