Smoked Beef Tallow

1. Preheat your Traeger Grill to 225°F. Place the cubed beef fat into a disposable aluminum pan and set it directly on the grates.
2. Let the fat render undisturbed for 6 hours. After 6 hours, stir and break up any clumps. Continue cooking for another 4–5 hours, stirring once or twice more. The tallow is ready when the fat is fully liquid and the solids are shrunken and golden. Total cooking time will be about 10–12 hours.
3. For the first strain, carefully pour the liquid tallow through a mesh strainer into a heatproof bowl. Discard the solid remnants.
4. For the second strain, strain the tallow again through cheesecloth or a paper towel to remove any fine particles. Allow it to drip slowly without rushing the process.
5. Chill the tallow overnight until it becomes solid and white. Pop it out of the bowl and discard the gelatin layer that forms on the bottom (this can also be saved for soups or stock).
6. For the final clarification, gently reheat the tallow until it liquefies. Strain it once more through a paper towel and then pour it into clean mason jars for storage.