Originally Posted by smoke ninja
Tallow? What and how?
I was trying to NOT pay for fat. I'd like to talk with the owner about trimmed brisket costing the same as out of the cryovac.
Tallow is deeelicious. I take beef fat, partially freeze it, grind it down in a meat grinder with my smallest size plate, put it in a pot, cover the fat with some water, and slow cook it on the stove. By the time the water cooks out of the pot enough fat has rendered down to provide the cushion to allow the rest of the fat to render.
When the little bits of fat are nothing but tiny little specks, you strain the tallow, and you're good to go. You can either 'can' it or refrigerate it.
Lots of people keep the little specks as some sort of salad throw on, but I typically just throw them away.
People make candles with tallow as well, but I have never done that.