I'm no expert, but I think that if you tried to render it in the smoker, the resulting product would be inedibly smoky due to the length of time required.

I recently tried rendering tallow for the first time. I used a large heavy pot, chopped up the suet first (next time i would use a food processor to break it down in to smaller pieces), and added some water like J-mac mentions.
It took about 8 hours to really break down all the way.
Strain everything, and place in the fridge to separate and solidify the fat.

Lots of people mention a bad smell, but mine smelled amazing, like roasting a turkey almost. I suspect since it stays cooler with the water simmering.

My first use for the tallow was in a crust for a quiche... it was amazing... actually came out too light and flaky.

Yea. I want to just give it a kiss of smoke. The fat is what absorbs the smoke. I think a few minutes at the end to just kiss it with a hint.

I bought the beef fat. It’s frozen solid. I’ll thaw it, trim it and chop it in my processor.

The smoke may not happen on my first go.

Kinda gross smelling at the raw stage.

Definitely doing this outside.

Trimmed, I got less than I expected to start with.

http://forums.pelicanparts.com/uploa...1530365665.jpg

i'm gonna file that away with house painting, and making Vietnamese PHO noodle soup.

i'm gonna farm out that work. it was not worth the effort. i can still smell it. it's kinda nauseating, the smell.

i live near a trail. i would hear joggers/walkers go by on the other side of the fence. they would all say, "oh god, what is that smell?!!' and scurry away. i went nose-blind- apparently. :). today, my nose recalibrated. gross!!

:D

I agree. Some things can be bought too easily and making them is nowhere near as rewarding as compared to the effort required.

Tortillas are one such item. A French baguette is another.

I made the beef broth for pho only one time. After calculating the cost and taking note of the time required to make it, it's just not worth it. Too many Vietnamese restaurants nearby to go down that path again.

Now you have a comparison of beef and pork fat. I'm in the camp that worships the pig, I'd be curious to know where you stand...

i think i am team pig. beef tallow has the consistency of candle wax at damn near any temp below "fry temp". i am gonna dunk giant pinecones in it and stuff them full of bird seed this winter. the local squirrel and birds are gonna orgasm..and get really fat.

So true! File this under Lessons I've Learned as I've Gotten Older. Funny you mention the Pho. I also went down this path a time or two. Looking back, I can't believe the number of ingredients and effort that went into it, for just "decent/pretty good" results.

Given where you (Senor vash) now live, you should consider buying tortillas from these guys:

Home - La Tortilla Factory

They are not the same as authentic Mexican tortillas, but some of their corn tortillas have some wheat flour in them (I think), which makes them pretty darn good for gringo-style tacos. They make all sorts of flavored versions, which I have not tried, but the basic white and yellow corn tortillas are the ones to try.

There's a few things that are best left for someone else to do the "heavy lifting", I'm all for cooking from scratch and like experimentation and refinement.

One that is eluding me right now is bacon. Every time I've dry brined the pork belly it always comes out way too salty even after a good rinse before smoking. I'm on my third attempt, maybe I'll try wet brining.

I only have experience with pork and bear. I make bear oil whenever I get one that's fat and close enough to the truck to carry it out.

I would only do this on the stove top to stay in full control. Start on low until it starts running out and don't let it get any hotter than it needs to be. I would also worry about the fire hazard on a grille.

Big mistake to run the fat through the grinder. If you cube it with a knife, you get small bits "cracklins" that are fantastic in hash browns or eggs. If you grind it, you get brown dust.

I'd take it easy cooking with lard. It just isn't good for you.

G

i think store bought lard will kill you. homemade beef tallow, maybe, maybe not. i honestly do NOT know what to believe.

here: is the first link i found.

https://www.healthbenefitstimes.com/beef-tallow-uses-and-benefits/

That's so strange... mine smelled good, i swear!

i believe you.

when i took the final bits and took them to the cracklings level. wow..it was like Bacon and Steak had a love child..and it farted a rainbow colored cloud. it was intoxicating..it smelled GREAT!

that slow melt, not so much.