Directions
- Preheat smoker to 250°F
- Cover an empty aluminum pan with 3-4 layers of aluminum foil.
- Cut the beef fat into quarter-sized pieces.
- Perforate (poke holes in) the aluminum foil all over with a meat probe or other pointy object. Place beef fat over the perforated foil.
- Place the tray with fat on the top rack of your preheated smoker and allow the fat to render, rotating the pieces gently every 20-30 minutes.
- Once the fat is completely rendered (after about 2 hours), remove from the grill. You'll know the fat has been rendered once it is a golden brown color and about 1/4 of the size when it was raw.
- Remove the 'crackling' from on top of the pan, then remove the foil cover. With a strainer, strain any solids from the rendered liquid fat.
- Store the strained and rendered fat in the refrigerator for up to a month. It will solidify when cooled.
