Recently I followed the recipe for beef tallow and cracklings given in Maria &Craig Emmerichs’ The Carnivore Cookbook.
The key ingredient is beef suet (pronounced ‘sue-it’) which I got from Gary’s Market in Stephenson for about a dollar a pound.
The recipe calls for putting it in a heavy kettle with a lid. For the first time period you melt the cut-up suet in the kettle without the lid. When it’s mostly melted down you cook it for thirty minutes with the lid.
At the end of this time you harvest the ‘cracklings’ out with a slotted spoon. Cracklings are a little like pork rinds but softer.
I strained the tallow into small, half pint canning jars which I labelled, dated and put in the freezer.
I pulled out the first jar this morning. It’s a little like coconut oil, but harder. I put some into my bulletproof coffee this morning. It’s not quite as much of a treat as butter, ghee or bacon fat, but it had a good flavor. I shall fry some eggs in tallow later.
Lamb/mutton fat is also called suet and so I imagine that if I got some lamb fat I’d have lamb tallow. I’m hoping to get a lamb butchered next year, and I shall be sure and ask for all the fat, bones and organs I am entitled to.
The best thing about making tallow is that the suet is low cost. Tallow ends up being cheaper than butter. I suppose I could use half-tallow, half-butter to save money and still have some butter flavor.
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