Beef Suet - RENDER READY to make your own Beef Tallow at home! We promise, it's easy and we give you directions.
 
HOW TO RENDER 
 
For TALLOW for cooking - render and strain 1-2 times is recommended.
For TALLOW for hand salve or skin care - render and strain 3+ times, then whip with an immersion blender!
 Store in a glass jar in the fridge.
 
Our Process
 
Start with a package of Lewis Livestock Pasture Raised Natural Beef Tallow and "wet render" it in a large cast-iron pot on very low heat. Add 2 inches of water to the pot and a tablespoon of salt for every pound of fat. Strain out the meaty bits as they arise in the pot.
A slow cooker also works - use the same method as above. It takes a little longer but uses such low heat that it is very unlikely that you will overheat the suet. (If too high of heat is used, the tallow may have more of a toasted/cooked flavor and the tallow could darken in color.)
Slowly simmer the suet, allow it to liquefy. Don’t allow it to hard boil, just a slow simmer. Once most of the fat has rendered into a yellowish liquid separated from the meaty pieces, take the pot from the heat and strain through a fine mesh.
Let it cool on counter or in fridge, remove fat disk and scrape the bits from the bottom of the disk if there are any.
Render the fat again for about 4+ hours. Add water and salt to wet render again - as it simmers the bubbles are the water evaporating and the salt holds on to any impurities. You can also "dry render" without water and salt if it looks and smells "clean" already.
Let it cool again, remove fat disk and scrape the bits from the bottom of the pot.
Melt everything in a large pot and add in jojoba oil (4:1 tallow to oil ratio) or your favorite oil.
Add in your favorite essential oil (we love lavender!)
Let it cool.
Whip with beaters while it is mostly solid (our favorite part!)
Add it to the jar and label :)