Fatworks: The Defenders of Fat!

Tallow is a versatile, shelf-stable fat traditionally made from beef or mutton suet. It’s used in cooking, soap making, candles, and even skincare. Rendering your own tallow at home is simple and rewarding — and this guide will walk you through the entire process.

Supplies & Ingredients

Ingredients:

• Beef or lamb suet (raw fat from around the kidneys is best)

Supplies:

• Sharp knife

• Cutting board

• Large pot or slow cooker

• Fine mesh strainer or cheesecloth

• Jar or container for storage

• Optional: food processor

Step 1: Trim and Chop the Suet

Start by cutting the suet into small chunks. Remove any meat or blood spots — the cleaner the fat, the purer your tallow will be. For faster rendering, you can pulse the chunks in a food processor.

Step 2: Slow Cook the Suet

Place the chopped suet in a heavy-bottomed pot or slow cooker. Set it on low heat. It’s important to render slowly to avoid burning.

Let it cook for several hours (4–6 is typical), stirring occasionally. You’ll notice the fat melting and bits of solid (called cracklings) rising.

Step 3: Strain the Tallow

Once most of the fat has melted and the cracklings have turned golden brown, remove the pot from heat. Carefully strain the liquid through a fine mesh sieve or cheesecloth into a clean, dry jar.

Step 4: Cool and Store

Let the tallow cool at room temperature. It will turn from golden to creamy white as it solidifies. Store in an airtight container in a cool, dark place. It will last for months on the shelf — even longer in the fridge or freezer.

Optional: Use the Cracklings!

Don't throw away the cracklings — they’re crispy, savory bits of fried fat that make a delicious snack or salad topping.

Summary: Rendering Tallow in 4 Easy Steps

1. Chop the suet into small pieces.

2. Melt slowly in a pot or slow cooker.

3. Strain the liquid fat from the solids.

4. Cool and store for later use.