Nice! Although, I’m not sure the solution, I would maybe try on the stove top or crock pot ? Best of luck!

There will be fibrous pieces that need to be skimmed off, but youve still got a little way to go.

Browning usually means the temperature is a little high. I render pork fat and use water as a temperature buffer, it layers the bottom of the pan. I strain the water and fat together, let it cool, then remove the solid disk of lard or tallow, leaving the water behind. It takes some time, I’m usually at it all day before I think the yield is complete. That is going to taste amazing! 😊

We make ours on the stove top and once the smallest pieces of fat that remain get dark we strain it and let it go for another hour so before putting it in containers.

You can kinda tell by pulling a couple of those pieces out and squishing them. You can tell if they still have fat solids in them.

You can be done anytime. Just fish the pieces out. The longer you go the more tallow you get. The other posts are correct: browning indicates the heat is a little high, you will have some solids left at the end, stovetop or crockpot are better methods. Etc. Everyone gave good advice.

I use the stove top, low heat maybe 225-250 degrees until everything shrivels up.

I’ve rendered tallow(once so I’m no expert) by putting all the fat into a pot and filling the pot with enough water to cover the fat mostly.

Then I just let it simmer several hours till there’s no more water (lack of steam is a good indicator) and all the fat remnants are crunchy.