Why You Should Make Your Own Tallow
Tallow is one of those old-fashioned, tried-and-true homestead staples that has made a comeback—for good reason! It’s packed with healthy fats, has a high smoke point for cooking, and is amazing for homemade skincare. I learned how to make tallow in a crockpot, and I’m excited to share the method with you!
Rendering your own tallow is simple, especially with this wet rendering method in a crockpot. This technique results in cleaner, milder-smelling tallow without the risk of scorching the fat. I recently rendered beef fat from the quarter cow we stocked our freezer with, and now I have a beautiful, creamy tallow ready for cooking and skincare.
If you’ve ever been curious about how to render tallow, this easy step-by-step guide will walk you through the process!
What You’ll Need
✔ Beef fat (suet or trim fat) – From grass-fed beef if possible
✔ A crockpot – The easiest way to render tallow
✔ Water – Helps clarify the fat
✔ Fine mesh strainer, flour sack towel, or cheesecloth – To remove impurities
✔ Jars or containers – For storing your tallow
Step-by-Step: How to Make Tallow in a Crockpot
1. Chop or Grind the Fat
The smaller the fat pieces, the quicker and more evenly they render. You can chop it finely with a knife or use a food processor for a finer grind.
2. Add Fat and Water to the Crockpot
Place the chopped fat into your cold crockpot, then add enough water to cover the bottom by about ½ to 1 inch. This helps prevent scorching and keeps the tallow pure.
3. Slow Cook on Low
Set your crockpot to low and let the fat slowly melt over 6-8 hours. I actually let mine go around 12 hours. Stir occasionally to ensure even melting. The fat will turn into liquid, leaving behind some bits of connective tissue.
4. Strain the Tallow
Once the fat is fully melted, carefully ladle it through a fine mesh strainer or cheesecloth into a heatproof bowl. The water and any impurities will separate, leaving you with pure white tallow once it cools. At this point I scraped the impurities off the bottom and repeated the above steps.
5. Repeat for Purer Tallow
I repeated these steps (although I did it on a stove top this time since I didn’t need it to go as long.) I added a little bit of pink sea salt to help draw out any impurities. Once the impurities are scraped off, I just melted the white tallow down again and ladled it into jars.
6. Cool and Store
Let the tallow cool at room temperature. It will harden into a creamy white solid. You can store it:
- At room temperature in a sealed jar for a few months
- In the fridge for up to a year
- In the freezer for long-term storage
How I’m Using This Batch of Tallow
I love that tallow is so versatile! For this batch, I’m splitting it up:
🥄 For Cooking – Tallow has a high smoke point and is perfect for frying, roasting, and even making the best crispy potatoes!
✨ For Skincare – I’m making a homemade tallow face cream! Tallow is rich in vitamins A, D, E, and K and absorbs beautifully into the skin. It’s nourishing, deeply moisturizing, and gentle enough for sensitive skin.
Tips for the Best Homemade Tallow
✔ Use grass-fed beef fat – It has more nutrients and a milder scent. But if you don’t have access to grass-fed, then use what you have!
✔ Don’t skip the water – It keeps the tallow clean and free of burnt bits.
✔ Render low and slow – Avoid high heat to prevent a strong smell.
✔ Strain well – Cheesecloth helps remove tiny impurities, giving you the smoothest tallow.
Frequently Asked Questions About How to Make Tallow in a Crockpot
Does homemade tallow smell bad?
Not if you render it properly! Wet rendering helps remove impurities, keeping the tallow mild and neutral-smelling.
How do I make whipped tallow balm?
Mix tallow + jojoba (or your choice of) oil + essential oils and whip it with a hand mixer until fluffy. Perfect for dry skin!
Can I use this for baking?
Yes! Tallow works well in pie crusts, biscuits, and even homemade tortillas.
How do I store tallow long-term?
Store in an airtight jar in the fridge or freezer to keep it fresh for months.
Why is my tallow yellow?
It’s normal for freshly rendered tallow to be golden. As it cools, it will turn creamy white.
Why do you do with the connective tissue and other “bits” left behind after straining?
It makes a great treat for your dogs or chickens. I took it out to the coop and the girls went nuts!
Final Thoughts
Rendering tallow in a crockpot is so easy and gives you a versatile, nutrient-rich fat for both cooking and skincare. If you’ve never tried it before, I highly recommend giving it a go!
Are you team cooking tallow or skincare tallow? Or both? Let me know how you use tallow in the comments!
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