Don't throw away the fat you trim off of brisket and other beef. Save it and make smoked tallow!
Using smoked tallow is a great way to infuse a smoky flavor into foods during the searing and cooking process.
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Smoked Tallow has a high smoke point making it great for high temperature cooking like searing and sautéing.
I love using it to sear steaks, fry potatoes, and sauté vegetables. It's great for adding a touch of smoky flavor to foods!
What You'll Need for Smoked Tallow
- Smoker (I use the Ninja Woodfire Grill and Smoker)
- Tray with a rack that fits on top
- Wood Pellets of Choice (I use oak pellets)
- Fine Mesh Strainer
- Container to store Smoked Tallow
If you want to learn more about the Ninja Woodfire Outdoor Grill and Smoker, check out this article: Ninja Woodfire Comparison Guide
Ingredients & Substitutions
There are only two ingredients in smoked tallow and that is the beef fat and the wood pellets.
Beef Fat
Rendered beef fat is tallow, so all the fat scraps must be from beef in order for the end product to be called tallow.
You can certainly use other types of fat and render it, but it will not be tallow. If you want to save pork fat and render it, you will end up with lard.
If you render chicken fat, you will end up with schmaltz.
For this recipe for smoked beef tallow, only fat from beef is used. There aren't any substitutions, but you can use the fat from any kind of beef cuts. It doesn't really matter if there is some meat left on the fat, but I do try to remove as much of the beef from the fat as I can to avoid having meat juices in the tallow.
I usually get the most from brisket when trimming it before smoking the brisket, but fat trimmed from steaks, filet mignon, ribeyes can also be used. It is important that the fat be unseasoned and raw, so make sure to trim the fat before you season or cook the beef.
Wood Pellets
You can use any type of food grade wood pellets that you like when smoking the beef fat to make tallow.
The only thing to keep in mind is how you are going to use the smoked tallow in cooking applications.
I like to use it with a variety of foods, so I keep the wood pellets as neutral as possible.
Although I love using apple wood and other fruit wood pellets for smoking pork, beef, and turkey, I much prefer using oak pellets when smoking beef fat for tallow.
Oak pellets infuse a mild and neutral smoke flavor into the tallow that will go with everything.
If you want a heavier and more pronounced smoky flavor, you can use mesquite.
Pecan is another great choice.
How to Smoke Beef Tallow
Collect and Store the Beef Fat
Begin by collecting beef fat, ideally from cuts like brisket. You can also use fat from other beef cuts, but it must be beef to make tallow. As you trim the fat, store the scraps in a Ziploc freezer bag and place in the freezer.
Once you have gathered enough fat, typically between one to two pounds, transfer it to a vacuum-sealed bag to freeze for long term storage. This method helps preserve the fat until you're ready to use it.
Thawing the Beef Fat to Make Smoked Tallow
Two to three days before you want to make the smoked tallow, remove the bag of beef fat from the freezer and let it thaw in the refrigerator.
Choosing the Right Pellets
Choosing the flavor of pellets is important when making tallow. Keep in mind you will be cooking different types of food with it. For example, searing pork chops in apple or cherry wood smoked tallow might be fantastic, but you may not want that flavor for your seared steak or fried potatoes.
I love using (affiliate link)oak pellets because it is a mild smoke flavor that is also neutral and without fruity undertones like cherry or apple wood.
Quick Tip
You can always make your own blend of pellets by combining 2-3 different flavors. If oak isn't strong enough, but mesquite is a bit too much, combine the two of them to get the flavor you love. Don't be afraid to experiment!
Setting Up the Ninja Wood Fire Grill
Setting up the Ninja Wood Fire Grill is a straightforward process that ensures your smoked tallow turns out perfectly.
I do not recommend using higher temperatures when rendering the beef fat or you run the risk of burning the fat which will impart a burnt flavor into your tallow.
Here's how to do it:
- Fill the hopper box with your chosen pellets.
- Turn on your Ninja Wood Fire Grill (Make sure the grate is installed and the lid is down).
- Select the Smoker Function.
- Set the cooking temperature to 250℉/120℃.
- Set the time for 2 hours and 15 minutes (when I made the video, I set the time to 4 hours and 15 minutes).
- Press Start.
Quick Tip
Pressing the Woodfire Flavor Button while on the smoker function can cancel out the ignition process on some models.
After you hit start, the Woodfire grill will go through the ignition process which takes between 5-8 minutes usually. You DO NOT need to press the Woodfire Flavor button when you are on the smoker function.
Initial Burn Off of White Smoke on the Woodfire
The ignition process will take approximately five to eight minutes. Once ignited, let the smoke burn off for about fifteen minutes before starting to smoke the beef fat.
Burning off the initial heavy white smoke is important and will prevent the strong acrid smoke flavor from infusing into your tallow.
Setting the timer to 2 hours and 15 minutes, is an easy way to keep track of the initial burn off. When the display reads 2 hours, it's time to put the beef fat on the smoker.
The amount of total smoking time the tallow needs will depend on the size of the fat pieces and how long they take to render.
Preparing the Beef Fat for Smoking
Avoid seasoning the beef fat before smoking, as you may not always want added flavors in your tallow.
The size of the beef fat pieces doesn't really make any difference, but the larger the scraps of fat, the longer they will take to render.
One thing to keep in mind is the beef fat is going to reduce in size quite a bit during the smoking and rendering process, so bigger pieces are less likely to fall through the holes in the rack you are using.
Quick Tip
If you don't have a rack that will fit on top of a pan, you can cover a pan with aluminum foil and poke holes in it and then place the beef fat on top of the foil.
Arranging Beef Fat on the Rack
Remove the beef fat from the bag and place it on a rack with a pan underneath. The pan should be at least 2" in depth.
This setup allows the fat to drip down, collecting the tallow in the pan below. The pieces of beef fat should be large enough to prevent them from slipping through the holes in the rack.
Also, make sure the fat does not go over the edge of the pan or you will lose the tallow and it will go down in to the drip pan in the back.
Lay out the beef fat on the rack. If you don't have a rack, you can use layers of aluminum foil with holes poked in it. This alternative will still allow the fat to drip down, although it may take longer. Use any container that can withstand 250℉/120℃ and fits on the grill.
Smoking the Beef Tallow
Once the beef fat is arranged on the rack and the smoker has completed the 15 minute burn off period, open the lid to the smoker and let the heavy white smoke out.
Place the pan and rack on the grill grate of the Woodfire Smoker and close the lid.
The smoking and rendering process can take anywhere from 1 hour to 3 hours or longer depending on the size of the beef fat scraps.
During the smoking process, try to keep the lid closed as much as possible. The only times I open the lid is about 30 minutes into the smoking process and I do that to make sure the beef fat is still on the rack and I'm not losing any tallow over the sides. About 90 minutes into the smoking process which is when I start checking to see if the beef fat has rendered completely.
Quick Tip
Refilling the pellets while they are still actively smoking avoids the need to reignite, which can cause unwanted heavy smoke.
Check the pellets about thirty minutes into the smoking time. If they have burned down 50% or more, refill them as long as you can see them smoking and glowing. You can blow on the burning pellets to make sure they are actively burning.
I keep the pellets burning and producing smoke the entire time the beef fat is rendering.
Checking if Tallow is Fully Rendered
After about ninety minutes of smoking, check if the tallow is fully rendered. Use a flat spatula to press down on the beef fat. If no more fat can be expressed, the rendering process is complete.
If you can still see fat coming out of the scraps, continue smoking and check every 30 minutes until you can no longer press down and see the fat dripping into the pan.
Once the beef fat is fully rendered, turn the smoker off and remove the pan from the Ninja Woodfire grill.
Processing and Storage of Smoked Tallow
Finishing and Storing Smoked Tallow
Once your tallow has finished smoking, it's time to remove it from the smoker and bring it inside for processing.
The cooked and rendered beef fat scraps are edible, but I usually just throw them away.
Straining the Smoked Tallow
- Strain the Tallow: Use a fine mesh strainer to remove any particles other than the fat that may have fallen into the tallow during the smoking process.
- Double Straining the Smoked Tallow: I recommend double straining the tallow by running it through the strainer again, but this time lining the strainer with a paper towel or a coffee filter to remove any smaller bits that get through the first time.
- Once the tallow is strained, you can weigh it if you are interested in the yield or put it in an airtight container for storage.
As the tallow cools, it will solidify at room temperature. To return it to liquid form, reheat it.
Weighing the Smoked Tallow
If you want to see how much tallow you yielded, you will have to weigh the beef fat scraps prior to smoking and then weigh the strained tallow.
- Weigh the Tallow: Weigh the tallow to see how much you have obtained from the initial amount of beef fat. This helps in understanding the yield from your smoking process.
Proper Storage Methods
If your tallow has been double strained and does not contain anything other than pure fat, it is safe to store at room temperature. If there are any particles in your tallow, store it in the refrigerator or freezer so it doesn't go rancid.
Room Temperature Storage: Pure tallow, when stored in an airtight container and not in direct sunlight will stay good at room temperature for a year or longer.
Refrigerator or Freezer: You can also store the smoked tallow in an airtight container in the refrigerator or freezer and it will last even longer than a year.
How to use Smoked Beef Tallow
There are so many uses for smoked tallow, use it any time you want a little smoky flavor added to food.
- Yorkshire Pudding - The high heat stability of tallow makes it perfect for the hot pan method required for Yorkshire pudding, creating that characteristic rise and crispy texture.
- Hash Browns or Fried Potatoes - The combination of high heat tolerance and beefy undertones makes tallow excellent for achieving golden-brown, crispy hash browns that don't become greasy.
- Pan-Fried Fish - Tallow's clean taste and high smoke point make it ideal for fish and chips, providing a crispy coating without overwhelming the delicate fish flavor.
- Seared Steaks - Using tallow to sear steaks enhances the meat's natural flavor while creating an excellent crust, as the similar fatty acid profile complements the beef perfectly.
- Roasted Root Vegetables - Tallow's high stability at roasting temperatures helps create caramelized, crispy edges on vegetables while adding a subtle richness to their natural flavors.
- Tortillas - Traditional flour tortillas made with beef tallow have better flexibility and a more complex flavor than those made with vegetable shortening.
- Smoky Popcorn - When used instead of butter or oil, tallow gives popcorn a unique savory depth and helps seasonings adhere better to the kernels.
- Sautéed Vegetables - The rich flavor of smoked tallow complements vegetables while providing excellent heat conductivity for proper browning and caramelization.
Ninja Woodfire Grill & Smoker Recipes
There are so many things you can do with the Ninja Woodfire Outdoor Grill and Smoker.
Here are some recipes you may like to try!
Smoked Tallow Recipe
Equipment
- Ninja Woodfire Outdoor Grill or Outdoor Oven
Ingredients
- 1-2 pounds beef fat scraps
- wood pellets of choice
Would you like to save this recipe?
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Instructions
Collecting the Beef Fat
- As you trim fat from any cut of beef, place it into a freezer bag and keep it in the freezer until you collect 1-2 pounds of the beef fat. If possible, vacuum seal the collected fat and keep it in the freezer until 2-3 days before you want to make the smoked tallow.
Thawing the Beef Fat
- Remove the beef fat from the freezer 2-3 days before you want to smoke it and allow to thaw in the refrigerator.1-2 pounds beef fat scraps
Setting up the Woodfire Outdoor Grill/Smoker
- Fill the hopper box with your chosen pellets.Turn on your Ninja Wood Fire Grill (Make sure the grate is installed and the lid is down).Select the Smoker Function.Set the cooking temperature to 250℉/120℃. Set the time for 2 hours and 15 minutes. Press Start.After you hit start, the Woodfire Grill will go through the ignition process which takes between 5-8 minutes usually. You DO NOT need to press the Woodfire Flavor button when you are on the smoker function.Once the ignition process is complete, let the pellets burn another 10-15 minutes before putting the beef fat on the smoker.wood pellets of choice
Smoking the Beef Tallow
- Remove the beef fat from the bag and place it on a rack with a pan underneath. The pan should be at least 2" in depth. Do not season the beef fat.
- Once the beef fat is arranged on the rack and the smoker has completed the 15 minute burn off period, open the lid to the smoker and let the heavy white smoke out.Place the pan and rack on the grill grate of the Woodfire Smoker and close the lid.The smoking and rendering process can take anywhere from 1 hour to 3 hours or longer depending on the size of the beef fat scraps.During the smoking process, try to keep the lid closed as much as possible.
Keeping the Pellet Box Filled
- Check the pellets about thirty minutes into the smoking time and every 45-60 minutes throughout the rest of the smoking time. If they have burned down 50% or more, refill them as long as you can see them smoking and glowing. You can blow on the burning pellets to make sure they are actively burning.Keep the pellets burning the entire time you are rendering the fat for the best smoke flavor in the tallow. If the pellets do go out during the smoking process, remove the tray with the beef fat and rendered tallow and fill the hopper again and press the woodfire flavor button to ignite the pellets. There usually isn't as as much white smoke produced the second time you ignite the pellets, so put the tray back on the smoker right after the ignition process is complete and continue to smoke the beef fat until all of the fat has rendered out.
Checking if the Smoked Tallow is Done
- After about ninety minutes of smoking, check if the tallow is fully rendered. Use a flat spatula to press down on the beef fat. If no more fat can be expressed, the rendering process is complete.
- If you can still express fat from the scraps, continue the smoking process and check every 30 minutes until you can no longer express any fat.
Processing the Smoked Tallow
- When the fat scraps have fully rendered, remove the tray of tallow from the smoker. The cooked fat on the top tray is edible, but I usually just discard it.
- Pour the tallow through a fine mesh strainer to collect any particles that dripped down into the tallow. This is the first strain and if you are using the tallow right away is all you need to do. However, if you want to store the tallow at room temperature it is important that you strain it again, this time through the strainer lined with a paper towel or coffee filter. This will leave you with pure tallow.
- Place the pure tallow into an airtight container and store at room temperature away from direct sunlight for up to a year. You can also store it in the refrigerator or freezer.
Notes
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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