These methods work for Beef Tallow, and equally well for Lamb Tallow, Chicken, Duck and Turkey Fat, Schmaltz or Cracklin's.

To prepare the tallow, grind or chop it into smaller pieces. This will help the fat melt more evenly.

Stove top method:

Place the tallow in a pot with a decent amount of head space (an inch or two at least), and place the pot on the stove at the lowest possible setting. Cover and cook, stirring occasionally, until you have a clear/golden liquid with hardened bits on top. Remove from heat and strain, using a strainer lined with filters, towels or cheesecloth, into a second pot or a frying pan.

(NOTE: tallow can also be strained into cleaned wide‐mouth mason jars and saved.)

Oven method:

Preheat the oven to 200 degrees. Place the tallow in a or oven dish pot and place the pot in the oven. Cook until you have a clear/golden liquid with hardened bits on top. Remove from heat and strain, using a strainer lined with filters, towels or cheesecloth, into a pot or frying pan.

(NOTE: tallow can also be strained into cleaned wide‐mouth mason jars and saved.)

Slow cooker method:

Place the tallow in the slow cooker and set it at low heat. Cook until you have a clear/golden liquid with hardened bits on top. Remove from heat and strain, using a strainer lined with filters, towels or cheesecloth, into a pot or frying pan.

(NOTE: tallow can also be strained into cleaned wide‐mouth mason jars and saved.)