Rendering Beef Fat into Tallow

We purchased 10 pounds of beef fat from the butcher to render into tallow. I only used one bag of the beef fat and froze the other bag to render at a later date. The process is very simple. The oven does most of the work. 

Sharp knives are a must.

Cut the fat into small cubes.

I ended up with some nice stew meat that I cut from the fat. 

Add 1/2 cup of water to the beef fat. Cook in a preheated 230-degree oven
for 3-4 hours until the fat chunks are nice and brown. I would suggest doing
this on a cold day. The oven warms the house nicely. Unfortunately, we are
experiencing very warm weather for the beginning of February. It was almost
60 degrees today. I had to open the door several times to cool off. The house 
warmed up to a whopping 72 degrees. Way to warm for us. 

Strain the tallow into jars. Let cool completely before putting on the lids.
The tallow will turn white and solidify. 

We should end up with 3 quarts of tallow and 1 1/2 pounds of
stew meat for around $11 dollars. That's a bargain!

Number One Husband was on the opposite end of the table
making his famous baklava.

He usually makes it around Thanksgiving, but anytime of the year works for us.

I save and dry the sweet orange rinds that were strained
from the honey syrup used in the baklava. It makes a 
wonderful addition to tea.