Tallow (Rendered Beef Suet/Fat)
PREP TIME: 10 minutes | COOK TIME: 2 hours | YIELD: about 2 pounds
2.5 pounds beef suet or beef fat scraps, gently frozen
Run the gently frozen fat through a meat grinder or gently pulsed in a food processor - alternatively hand dice.
Using a suction or chamber sealer vacuum seal the ground fat in 2 bags.
Submerge the bags in the preheated SV1 for 2 hours.
Remove the bags and carefully strain the tallow through a fine mesh strainer into a large glass bowl - discarding any residual bits.
Let the tallow cool to room temperature portion and vacuum pack.
Refrigerate or freeze and use as needed.