Here is my recipe I tried for making Beef Suet into Beef Tallow. For true French Frying beef tallow is used as it provides the highest smoke point of any oil and doesn't penetrate the food product as much as other commonly used cooking oils in modern cooking.
For this project I used only Beef Kidney Suet which I purchased from the Butcher.
You will need a deep pan (I used a dutch oven), a potatoes ricer press or food mill (I used a food mill which I bought for $20 off of ebay). A metal colander or strainer with a paper towel (used as filter)
Cut up 980 g. (35 oz.) of suet into 1 cm (1/2 inch) pieces as show in the photo below
Than you will add enough cold water to float the suet (I used about 1.25L or 5 cups)
Bring to a boil on High Heat. Once boiling reduce heat to Medium and boil all the water away (about 2 hours). When all the water is gone the suet will begin to crackle or "pop". This is because the temperature is now significantly above boiling (about 110 C or 225 F) and the little water left in the pieces are popping out with steam.
Now use a slotted spoon to remove the pieces and run them through the potato ricer press or use a food mill like I did. Below the food mill is a screen strainer with a paper towel lining to filter the tallow. BE CAREFUL this is hot oil and it will burn you. Now pour the remaining oil into the paper towel/strainer filter. Any remaining material in the filter can be pressed with the back of a spoon.
And you have your final Beef Tallow for true French Style Frying. In this picture it is still hot but once it reaches room temp it will turn solid and white.
