Tallow

Instructions

1. Buy fat trimmings (most easily bought through a butcher. Super cheap - they basically throw fat away).
2. Cut them all up in 0.5 inch pieces and throw in the air fryer at 300 degrees. 
3. Cook for 8 minutes and stir. If they start smoking, pour the liquid fat out that’s melted. 
4. When there’s liquid in the bottom (around 8 minutes in), pour the liquid into a bowl, and continue cooking the fat chunks. 
5. Repeat. Just air fry the fat chunks and keep pouring fat out so it doesn’t smoke too much until there’s hardly any fat left. 
6. The end pieces of fat will shrink and turn brown/grey/golden. 
7. You can salt and air fry these and eat them like pork cracklings. They're basically just beef cracklings. They might be hard on your digestive system though, so just experiment. Don’t overdo it, it’s pure fat. They’re nice as a side dish for steak though! 
8. Grab a jar and a strainer. Then pour the liquid tallow into the jar through the strainer.
9. You should then be able to keep the tallow in your fridge for 6 months.

Collecting tallow from ribs:

1. When you cook ribs - save the melted fat at the bottom of the tray. Strain it and pour it into a bowl/jar and keep it. 

Collecting tallow from pressure cooking:

1. When you pressure cook roasts, and put the liquid broth in the fridge, fat will solidify on the top. Scoop off and keep it. 

Collecting tallow with a pot:

1. Get a pot (8 QT with a lid is good). 
2. Buy fat trimmings (most easily bought through a butcher. Super cheap - they basically throw fat away).
3. Turn your burner to medium-low. You want it to be a controlled simmer.
4. Chop fat into half inch pieces. 
5. Let the fat simmer for about 45 min. Stir periodically so the heat is distributed evenly. The pieces on the outside of the pot will cook a bit quicker than in the middle, so don't let anything burn.
6. The pieces of fat will shrink and turn brown/grey/golden. As the cooking progresses you'll see tallow (or oil) begin pooling at the bottom.
7. Once the 45 minutes are up and most of the pieces of fat have shrunk, you can pour the oil out into a bowl.
8. You can salt and air fry the leftover fat chunks and eat them like pork cracklings. They're basically just beef cracklings. They might be hard on your digestive system though, so just experiment. Don’t overdo it. Good as a side to steak. 
9. Pour the oil through a strainer into a jar. 
10. You should then be able to keep the tallow in your fridge for 6 months.

Warning: I haven’t found a tallow that’s pre-made that isn’t rancid. If you buy it from the grocery store and it tastes awful, toss it. It’s rancid. It should basically taste like butter.