Easily Purify & DIY Beef Tallow in Crockpot [Wet Method]
PREVIEW: our simple step-by-step guide to save money and time rendering pure, white, odorless tallow with a crockpot.If you end up loving this article, enjoyed learning from it, or found it useful for your family and can think of anyone else who may find it interesting, please help me get it in their hands! Send this article via text, email, or messenger above!
That’s why we use the Wet Method, a process of rendering & purifying tallow raved about by ___ and raved about by dozens of others online.
Equipment you’ll need (and likely already have on hand):
Crockpot
Mason jars, we love quarts (32 oz) or half gallons (64 oz)
Ingredients:
Beef fat specifically suet/leaf from around heart and/or kidneys
Salt, any kind
Instructions:
Storage
As long as tallow is properly rendered, it is very shelf stable. I keep mine out on the counter for short term storage. It lasts several months on the counter.
For long term storage, I recommend keeping tallow in the refrigerator or freezer. It will last for years when kept cold.
Questions? Don’t hesitate to ask in the comments below or contact us here! Thank you for being here!
TO YOUR HEALTH,
By the way, I’m Danika!
Just a laidback, middle-class woman from the outskirts of town who healed most when I stopped trusting a broken, ass-backwards system to tell me and my family how to be healthy. The internet can be so bittersweet sometimes, but I hope this space becomes a resource that inspires you to prioritize the most important foods, stress less about living perfectly & know your body best! Craving a realistic, root-cause approach to real food? Maybe we’re your cup of tea.
