Beef tallow update…
I’ve been rendering it at 225°F in the oven for around 3 hours. Should the fat curds completely dissolve, or is it normal for some bits to remain?
Beef tallow…
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One response to “Beef tallow…”
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When rendering beef tallow, it’s common for the fat to break down into liquid while leaving behind some small bits of impurities or “nuggets.” Those nuggets are often just bits of connective tissue or meat that don’t completely dissolve. Ideally, you want to render it until most of the solid bits have separated, but it’s okay if some small nuggets remain. Just strain the tallow through a fine-mesh sieve or cheesecloth after it’s done rendering to remove any solids before storing it. If you prefer a clearer final product, you can always strain it again after it cools. Just keep an eye on the temperature to avoid burning!
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