One Ingredient Smoked Beef Tallow
This smoked beef tallow is liquid gold for your griddle, grill, or skillet! Beef fat trimmings get slowly smoked and rendered to create an incredibly flavorful cooking fat. Use it to toast burger buns, fry potatoes, or anywhere you want serious savory depth. This homemade beef tallow is a versatile ingredient that'll elevate everything you cook.
Equipment
- Large disposable aluminum pan
- Cheesecloth or coffee filters
- Fine mesh strainer or funnel
- Glass jars (like mason jars) with lids
Ingredients
- 5-7 pounds beef fat trimmings like brisket fat trimmings
Instructions
- Prep the grill. Preheat your pellet grill or smoker to 250°F with your choice of wood pellets. *Don't use premium pellets for this - a cheaper blend works perfectly fine since you'll be smoking for several hours.
- Prep the beef fat. Trim your beef fat into 1" cubes. As you trim, do your best to remove any large pieces of meat still attached to prevent meat juices from mixing into your tallow. Place the beef fat cubes in a single layer in an aluminum foil pan or disposable tray. Spread them out evenly for consistent rendering. *Make sure your fat is raw and unseasoned - don't use fat from already-cooked beef.
- Smoke the fat. Place the pan of fat on the preheated smoker and smoke at 250℉ for approximately 4-6 hours, or until most of the fat has rendered into liquid. *The timing depends on the amount of fat - less fat renders faster, while more fat needs longer.
- Stir occasionally. Every hour, give the fat a stir with a spoon or tongs to help it break down evenly and prevent any bits from sticking to the bottom. The fat will slowly melt into a golden liquid with small bits of meat or connective tissue floating in it.
- Check for doneness. The fat is fully rendered when it's completely liquid with very little solid fat remaining. You should see mostly clear, golden liquid with small crispy bits.
- Strain the tallow. When the tallow is fully rendered and golden, carefully remove the pan from the smoker. Set up a fine mesh strainer over a heat-safe bowl or container (I like to use glass mason jars). Line the strainer with cheesecloth or coffee filters. Carefully pour the hot tallow through the strainer to remove all the solids and impurities. *You can also use a funnel with a coffee filter for this.
- Cool and store. While the tallow is still liquid, pour it into clean, airtight containers or mason jars (if you didn't strain directly into the jars). Let the tallow cool to room temperature, then cover the jars and refrigerate. As it cools, the tallow will solidify and turn from golden liquid to white fat. Once solid, it's ready to use.
Video
Notes
- Pellet choice: Use cheaper pellets for this recipe. You'll be burning through them for hours, and the fat will pick up plenty of smoke flavor regardless of pellet quality.
- Straining method: Coffee filters work fantastic for this and are often easier to manage than cheesecloth.
- Storage: Smoked garlic beef tallow will keep in the refrigerator for several months or can be frozen for up to a year.
- Using Your Tallow: When you're ready to use it, simply scoop out what you need with a spoon (like butter) or warm it until it melts.
- Checking Freshness: If your stored tallow develops a rancid or bitter smell when you open it, it's time to toss it and make a fresh batch.