Spent the last two days working on a new batch of beef tallow. Some for cooking and some for the lure business.

I have been waiting for a friend to get some extra prime beef fat to spare. He finally called a couple days ago. He said they just butchered and that he had about 30 lbs. that I could have. I made the hour run to pick it up.

I documented some of the steps that I follow for processing the raw suet into usable tallow. Very pleased with the results.

A couple good friends and family will get to enjoy it and the rest will be stored for the future. Nothing quite like good tallow. Some of the straining leftovers will be used for the birds and some melted and added to the outdoor cats dry feed.























Final cured beef tallow run, 22 - 1/4 pints of finished product.

Looking good Bob. Well done and thanks for posting.

You can usually pick it up free at the locker plant also.

Just got some beef suet saturday from half a beef we got from my son in law. Almost 10 lbs of suet, I will put up for cooking and for the birds. Later in the day he stopped by a small store in Somerset and they had it for 3.99 a pound.
Diggerman that's my kind of price. I will check that out and see about getting some.
Bob I also put all the left over small pieces together and the wood peckers and chick a dees eat it up.

Russ

I have very little waste. Just what is left over from the straining process is all that is left. I trim the suet well to minimize the waste and keep the end product as pure as possible. All visible meat / tissue or glands are cut out before chunking up and grinding.

Nice work

I just cook with it. Good stuff.

That tallow came out beautifully.

Keith

We make it also.I freeze the left over cracklins and feed it to the chickens for some protein in the winter.

Bob do you put it in the mason jars hot and it seals the lids or are they just screwed on? Thanks it’s something I am going to do here soon..

The tallow is very hot when ladled / strained into the jars. The seals and rings are hand tighened and they all will seal ( pop ) within an hour or less in most cases. You can't hold the jars very long when transfering them to the cooling area, they are very hot.

We sterilize the jars and lids/rings just like you would in a typical pressure cooker canning process. They will last longer for storage with the jars being sealed as they are. No water is used in the final melting and pouring process of the tallow.

The water is all drained off after the initial melting of the tallow. Just keep things on a low heat setting to prevent scorching.

Ok thank you that’s what I was thinking but wanted to verify.. looks excellent thank you..

I always fried the cracklins in butter and eat them when doing pork, I guess it would make good bird feed.