Page 11 - Back to the Basics - Homesteading

Instructions: Wet Rendering Tallow

1.Prep the Fat:
Trim off any bits of meat or blood clots from the fat.
Cut the fat into small pieces (1-inch or smaller). The smaller the pieces, the faster it renders.
Optional: Partially freeze the fat to make it easier to chop.
2.Combine with Water:
Place chopped fat in a stockpot or slow cooker.
Add enough water to just cover the fat (typically a 1:1 ratio by volume).
Add ¼ cup salt (optional)
3.Slow Heat:
Heat on low to medium-low.
Bring the mixture to a gentle simmer—not a boil.
Stir occasionally to prevent sticking or scorching.
4.Render:
Over 2–4 hours, the fat will melt and separate.
You’ll see golden liquid fat rising to the top, with solid bits (called cracklings) sinking.
5.Strain:
Once most of the fat is rendered and liquid, remove from heat.
Pour through a fine mesh strainer lined with cheesecloth into a bowl or measuring cup to
catch solids.
Let the strained fat sit for a few minutes. The fat (tallow) will float; any water will sink.
6.Separate Water and Tallow:
Refrigerate the container; once cooled, the tallow will solidify on top. Just pop it off and
discard the water below.
7.Final Purification (Optional):
For cleaner tallow (for skincare or soap), re-melt the tallow, add fresh water, and repeat the
rendering/straining process once or twice.
8.Store:
Pour hot liquid tallow into clean jars or tins.
Let cool to solidify. It will become creamy white.
Store at room temperature (if very dry and clean) or in the fridge for longer shelf life.

Benefits of Wet Rendering
Produces cleaner, more neutral-smelling tallow.
Reduces browning and "burnt" taste from overcooked solids.
Ideal for cosmetic or food uses where purity matters.