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I am trying to render 100lb beef suet to tallow as well. How can I do this efficiently?

Should I use stove, crock pot, or stove pot? How many pounds should I render in each batch? Do I need to add water?

Note: this was reposted from an answer on a related question, Can I store suet or home-rendered tallow at room temperature for a year?

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1 Answer 1

Unless you've got industrial type equipment, I wouldn't do more than about 1-1.5 lbs at a time. Here's a hint, cube the fat (1 inch cubes) and then partially freeze it. 45 - 75 minutes or so in the freezer will give you fat you can handle without it melting and that can be coarsly ground in a food processor or meat grinder without making a gross mess. Some people add water, I wouldn't. Just keep the flame (or burner) very low. Use a heavy pot, preferably cast iron. If you do it nice and slow you should get cracklin and tallow that barely needs to be clarified, or not at all. Figure about an hour on the low end up to two hours for the fat to completely render.

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And why can't you do many pounds at once in a large heavy pot, especially if it's in the oven? –  Jefromi Nov 22 '13 at 21:02
I've only ever done it on the stove, I've never seen it done in the oven. I've never done beef, only moose, but I'm sure it's the same. On the stove, more than 1.5 pounds is just too hard to handle. It doesn't melt/cook evenly without clumping up, trying to burn and just getting difficult. –  Jolenealaska Nov 22 '13 at 21:06
According to this site, it is pretty easy to do in the oven, and he doesn't specify a maximum payload. intoxicatedonlife.com/2013/03/18/rendering-tallow-in-the-oven –  SAJ14SAJ Nov 22 '13 at 21:43
I don't know whether it's true, but I was taught to always go all the way to cracklin without pouring off the fat, that doing it partway then returning the solids to the pan results in cloudy tallow that doesn't taste right. I have no basis for that other than that is how I was taught by the old sourdough that taught me. Also, that was on the stovetop, not the oven. So, I dunno, other than what I know. –  Jolenealaska Nov 22 '13 at 21:56

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