i used fresh beef suet. wet rendered twice. i made sure to not increase the heat too much (it barely simmered). but its smell didn't go away.
it smells like beef fat. you might say x smells like x because it comes from x. that makes sense but i just wish to make the tallow smell&taste odorless or like at least butter
how can i make this happen? open to any and all ideas.
ps. i make tallow to eat (i'm on low carb), so i don't want to destroy fat soluble vitamins in it, or make it more unhealthy.
You can't, not at all. It would go against the law of physics.
The human sense of smell reacts to the chemical makeup of substances we are exposed to. Not every substance has a smell, but when a substance does have one, then there is no way for that smell to somehow be "turned off". Saying that you wish it were otherwise is like saying that you wish water to stop being wet - it won't get you any other answer.
Things you may have heard in relation to odor, such as the wet rendering, are not aimed at it being odorless, they are aimed at it not having off-smells. For example, if you use a high-heat method for rendering which crisps the fat-and-meat mixture, you will end up with a tallow smelling of fried meat (because there will be traces of fried meat in it). So these methods are not meant for creating odorless tallow, they are meant for creating tallow which smells of pure tallow.
