Beef tallow update: I’ve been rendering it at 225°F in the oven for approximately three hours. Should the fat curds be completely melted down, or is it normal to have a few small bits remaining?
Beef tallow…
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When rendering beef tallow, you typically want the fat to be completely melted and free of solid bits for the best texture and flavor. However, it’s common for some small bits of protein and impurities (what you might call “nuggets”) to remain, especially in the early stages. If you notice that some bits haven’t fully dissolved after 3 hours at 225°F, that’s not unusual. You can continue rendering until the larger pieces have melted down, or strain the tallow through a fine mesh strainer or cheesecloth to remove any remaining solids. Just keep an eye on it and stir occasionally to promote even melting!
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