Trying different different techniques to render and store beef tallow.

Rendering: I like rendering beef fat at relatively low temperature in an oven or an airflyer, this gives a clear fat with very little beefy smell.

But if you get fat from frying, the fat can be brown and beefy. Which is also ok you can remove those later.

Removing water: there're two methods here, one is to heat the oil at a little over 100c or simmer over low heat to remove all the water. This yields good tallow with no wayer content but it retains all the beefy smell from rendering. The other method is just to let the fat rest, water and oil will separate into two layers, put it in the fridge to solidify the tallow and just lift it off, pat dry and place in a new container, this is good because a lot of the salt and smell will be removed along with the water.

If you end up with a brown and beefy tallow, you can fix this by adding in more water and salt and slowly heating up the tallow until it becomes completely liquid then rest until the tallow solidifies and remove the water again. (Be care ful and don't add water to hot oil, it'll explode) the salt water will absorb the color and smell from the tallow, leaving you with a more neutral, white, tallow you can use for everything. 

In the picture, the one in the bottle was rendered in low heat, but I use simmering to remove water content, it smells like steak. The one in the small bowl is rendered on higher heat through cooking process, but was washed twice to remove colour and odour.


https://image.nostr.build/2acd7603a85d1e826748830eab0bcd6ad1826fe15ec36418fa046564d9106bf6.jpg