Instead of simply rendering the fat, this recipe adds an extra step of cold smoking the fat before rendering. By cold smoking the fat before rendering, you're essentially creating a "smoked" beef tallow. This adds an extra layer of complexity and depth to the final product, making it a truly unique and versatile ingredient in the kitchen.
Instead of simply rendering the fat, this recipe adds an extra step of cold smoking the fat before rendering.
Trim any excess meat or connective tissue, leaving just the pure fat. Cut the fat into 1-inch cubes to help it render more efficiently.
Set up your smoker or cold smoking setup using a smoke tube. Aim for a temperature between 70-90°F and use a hardwood like oak or hickory to generate the smoke. Place the cubed fat in the smoker and let it smoke for 2-4 hours, or until it has developed a nice, subtle smoky aroma.
Once the fat has been cold smoked, it's time to render it down into tallow. Transfer the smoked fat to a large, heavy-bottomed pot or Dutch oven. Heat the pot over low to medium-low heat, stirring occasionally, until the fat has completely melted and the remaining solids (called cracklings) have sunk to the bottom. Can use crock pot set on high.
Carefully strain the rendered tallow through a fine-mesh sieve or cheesecloth to remove any remaining solids. Pour the tallow into clean, airtight containers and allow it to cool completely before sealing and storing. Properly stored, homemade smoked beef tallow can last for up to a year in the pantry.
A favorite way to use smoked tallow is in simple, tossed vegetable dishes. The smoky flavor pairs beautifully with roasted Brussels sprouts, carrots, or even a mix of seasonal veggies. Simply heat a tablespoon or two of the tallow in a skillet, then toss in your chopped vegetables and season to taste.
But the uses for smoked tallow don't stop there. You can also use it in baked goods, like flaky pie crusts or buttery biscuits, for an extra layer of richness and flavor. And let's not forget about the classic application of frying - smoked tallow is the perfect fat for achieving that crispy, golden-brown exterior on fried foods.
