This smoked beef tallow is one of my favorite ways to add richness and depth to my everyday cooking! Made from excess trimmings, it's a great way to use more of what you're already paying for and reduce waste. I always have this on hand (in the fridge or freezer) to use in my weeknight stir fry, chili, soup, and more!
The process is very simple and can be done alongside whatever else you're smoking. Just trim the fat, cube it, smoke it, and strain it. The exact same process can be followed using pork fat to make smoked lard.
How to Make Smoked Beef Tallow:
Please see the recipe card at the bottom of the page for the full recipe.
- Prep:
- Preheat your smoker. Anywhere between 200 to 250 °F should be fine (this can go in with whatever else you're smoking). If this is the only thing you're smoking, I'd target 225 °F.
- If you're starting with a fat cap that's still attached, use a knife to remove it from the meat.
- Remove any remnants of meat from the fat (because these will burn). Chop the fat into ~½ - 1 inch pieces and place in a baking tin.
- Option 1, Long Smoke Method:
- Place in the ~225 °F smoker and smoke for 6 to 8 hours until fully rendered. The fat is done when the remaining cracklings are small, golden brown, and most of the liquid in the pan is clear rendered tallow. (I would only do this if other things are going in the smoker; otherwise, follow the short smoke method. You can transfer to the hotter oven at any time to speed up the process, just keep an eye on it)
- Option 2, Short Smoke Method:
- Place in the ~225 °F smoker and smoke for at least 2 hours.After about 2 hours of smoking, the fat will have taken on plenty of smoke flavor but likely won't be fully rendered.
- Transfer to a 325 °F oven and continue cooking until the fat is fully rendered and the cracklings are golden brown, about 1–2 hours. The tallow should be mostly clear and the remaining solids should be small and shrunken. Keep an eye on it during this stage to avoid burning.
- Strain and store:
- Remove the solids from the pan, then strain through a fine mesh strainer, cheese cloth, or coffee filter into a secondary container.
- You can pour the liquid tallow into an ice tray to create 1 tablespoon portions, or pour it into a glass container or mason jar.
- Store your finished tallow in an airtight container in the fridge or freezer. It should keep nicely for ~3 months in the fridge or a year in the freezer. Use it in place of oil or butter in your cooking! I love to use it in soups, curries, and stir-fries.
Key Tips - Smoked Beef Tallow
Use excess fat from meat you're already buying!
- This is a great way to reduce waste!
- You can save trimmed fat in the freezer until you have enough to smoke it. I recommend trimming and chopping it up before freezing.
- I buy tri tips that come with a large fat cap, and use the fat to make this tallow along with my Smoked Mexican Marinated Tri Tip.
Store finished tallow in the freezer.
- This tallow will stay fresh for ~3 months in the fridge or about 1 year in the freezer.
- Transfer to an airtight, freezer-safe bag for long term storage in the freezer, then grab what you need!
Smoked lard can be made the same way!
- This recipe was written for beef, but smoked lard (from pork fat) can be prepared the same way!
- I frequently make smoked lard exactly this way as well.
Use this tallow in place of oil when cooking.
- Here are a few recipes I love to use this tallow in:
Dietary Restrictions - Smoked Beef Tallow
This dish is naturally Dairy-Free.
This dish is naturally Gluten-Free.
A Note On Serving Sizes
A serving size for this recipe is listed as 1 tbsp. 1 tablespoon size tallow cubes can be seen in the photos for this recipe. Having 1 tablespoon portions makes this tallow super easy to use when cooking.
Smoked Beef Tallow
Equipment
Ingredients
- ~10 oz beef fat or however much you have!
Instructions
- Preheat your smoker. Anywhere between 200 and 250 should be fine (this can go in with whatever else you're smoking). If this is the only thing you're smoking, I'd target 225 °F.
- If you're starting with a fat cap that's still attached (like this image), use a knife to remove it from the meat.
- Remove any remnants of meat from the fat (because these will burn). Chop the fat into ~½ - 1 inch pieces and place in a baking tin.
Option 1, Long Smoke Method:
- Place in the ~225 °F smoker and smoke for 6 to 8 hours until fully rendered. The fat is done when the remaining cracklings are small, golden brown, and most of the liquid in the pan is clear rendered tallow. (I would only do this if other things are going in the smoker; otherwise, follow the short smoke method. You can transfer to the hotter oven at any time to speed up the process, just keep an eye on it)
Option 2, Short Smoke Method:
- Place in the ~225 °F smoker and smoke for at least 2 hours.After about 2 hours of smoking, the fat will have taken on plenty of smoke flavor but likely won't be fully rendered.
- Transfer to a 325 °F oven and continue cooking until the fat is fully rendered and the cracklings are golden brown, about 1–2 hours. The tallow should be mostly clear and the remaining solids should be small and shrunken.Keep an eye on it during this stage to avoid burning.
Strain and store:
- Remove the solids from the pan, then strain through a fine mesh strainer, cheese cloth, or coffee filter into a secondary container.
- You can pour the liquid tallow into an ice tray to create 1 tablespoon portions, or pour it into a glass container or mason jar.
- Store your finished tallow in an airtight container in the fridge or freezer. It should keep nicely for ~3 months in the fridge or a year in the freezer. Use it in place of oil or butter in your cooking! I love to use it in soups, curries, and stir-fries.
Nutrition
If you like this recipe, you may also like...
If you like this recipe, you may also like my Smoked Mexican Tri Tip, Japanese Beef Curry, Smoked Chorizo Meatloaf, or Steak Pasta Alfredo.
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