How to render beef tallow: Wet method

Rendering tallow using the wet method is a great way to produce clean, shelf-stable fat from beef suet. This method uses water to help separate impurities and minimize odor and smoking during the process. Here’s how to do it:

Ingredients & Supplies

• Beef suet (any quantity; 2–5 lbs is a good starting point)

• Water (enough to cover the suet)

• Slow cooker or large stock pot

• Knife and cutting board

• Fine mesh strainer or cheesecloth

• Large bowl or container

• Pink salt

• Jar(s) or mold(s) for storing the finished tallow

• Optional: Baking soda (to help neutralize odor)

Step 1: Trim and Chop the Suet

• Start by trimming off any remaining meat or blood spots from the suet.

• Cut the suet into small chunks or pulse it in a food processor for faster rendering.

• Smaller pieces mean more efficient and cleaner fat extraction.

Step 2: Add Suet and Water to the Pot

• Place the chopped suet in a large pot.

• Add just enough water to cover the fat — this helps prevent burning and keeps temperatures even.

• Sprinkle salt on top of chopped suet. 3 tablespoons for every six cups of water.

• Optional: Add ½ teaspoon of baking soda per gallon of water to help reduce odors and improve purity.

Step 3: Simmer Gently

• Heat over low to medium-low heat.

• Bring to a gentle simmer — do not boil.

• Stir occasionally to prevent sticking and monitor the process.

• As the fat melts, impurities will rise to the surface and solids will settle.

• Simmer for 2–4 hours, depending on the amount and size of suet pieces.

• The rendering is done when the fat is fully melted and solids (cracklings) have turned golden brown.

Step 4: Strain the Fat

• Allow the mixture to cool slightly (for safety).

• Place a fine mesh strainer or cheesecloth over a large bowl or container.

• Carefully ladle or pour the liquid fat and water through the strainer to remove solids.

• Discard or save the cracklings (they’re edible and tasty!).

Step 5: Separate Fat from Water

• Let the strained mixture sit at room temperature or refrigerate it.

• As it cools, the fat will solidify on top of the water layer.

• Once solid, lift off the fat disc and discard the water below.

Optional Step: Re-render for Purity

• For a whiter, cleaner tallow, repeat the process with the solidified fat:

  1. Melt it down again with fresh water.

  2. Simmer briefly.

  3. Strain and cool again.

Repeat as needed.

Step 6: Store Your Tallow

• Once fully cooled and solidified, store your tallow in:

  • Jars or containers with tight lids

  • Silicone molds for easy portioning

• Store at room temperature for months, or refrigerate/freeze for longer shelf life.

Uses for Tallow

• Cooking (especially frying and roasting)

• Soap making

• Skincare products (balms, lotions)

• Candle making