Bro, I was told that tallow is toxic, even though I'm trying to practice the carnivorous lifestyle, I threw away a lot of tallow and only ate the lard. So can I eat the suet in peace?
sorry, when I say "lard" I don't actually mean the pork fat, but rather the cow fat that is immediately below the skin, having a buttery, non-brittle texture. In cows we have this fat very present in the picanha cut, for example, the tallow, which I wanted to refer to when I mentioned that I was told it is toxic, is more whitish and also brittle
I see references to using “dripping” in historical fiction and also in war time cooking during rationing. I would love to see content on how to use fat wisely if a time came where fat was once again rationed, not available or too pricey. I remember a line in one of the Anne of Green Gables books inferring it was wasteful to use butter or lard where dripping would do.
Rendered tallow [or lard] is something I put in wide mouth pint jars. In case I need the whole jar. I can warm the jar and the fat pops out in one chunk. I render with a quart or two of salt water and let the pot cool til the fat is hard. Then pop the whole batch from on top of the water. No filtering necessary as all the connective membrane settle out in the water. Then re heat and bottle it all up. If you're gonna go full tilt old school and make tallow candles, I read in a civil war era cook book to add alum to the water instead of salt. I guess it makes whiter less smellly candles.
Yay! Thank you for demonstrating making tallow! I think I was the one who asked for this, not sure. We get a 1/2 cow from a local farmer this month and I asked for the fat trimmings, this comes at the perfect time! P.S. I have been eating Carnivore for 3 mo's now, have lost weight and improved my health, evidenced by recent tests ordered by my M.D. Good quality animal fat is NOT going to clog arteries. We have been lied to. Sugar, starch and processed foods are what clog arteries.
Do you know how many pounds of Suet you got from the 1/2 beef? We want to order some local farm beef and am curious how much suet we would receive with a quarter beef.
@@Pamela-B Psychology has shown that a false statement heard just twice is still perceived as more truthful than a true statement heard only once. That's the power of a single repetition. Now imagine how many hundreds of thousands of times we've heard repeated over our lives that saturated fat is bad, causes cardiovascular disease, cancer, etc. etc. Some people never wake up from the spell no matter what you say or the proof you show them. Thank God I found the truth about saturated animal fat 15 years ago. I used to be the lean chicken breast with salad type and now it's red meat and bacon all the way!
Pam: Don't forget Schmaltz. That is rendered poultry fat it is supposed to be very delicious for frying. Many chefs refer to it as golden liquid. I have never rendered poultry fat and would like to know how. Maybe another video? Keep up the good work!
Please take this with the good intent meant. With all fat, even human, it collects a lot of antibiotic and other medicine residue. If you can get your fat from animals that have had minimum or no hormones or pharmaceuticals -it’s a healthier fat.
I have made schmaltz and highly recommend it as long as you can get reasonably good chicken. I've noticed some of the grocery store stuff smells like petroleum or something.
Perfect timing! We just got a delivery of a half cow and I took everything they offered, including suet. I paid for it, so I took it! So much wonderful information. Thank you so much!
We are getting a grass fed beef in May and I am going to ask for this. Also, I love the way you can laugh at yourself if you misspeak. It makes me smile.
Oh Rose, thank you for sharing. I render lard and tallow every time we have an animal butchered. I do stovetop and boy or boy does it season my cast iron skillets. There’s always a little in the pan that I soak up with a papertowel and put it on all my wooden knife handles. It conditions them beautifully….reminds me of my grandmother’s knives.
I used to make soap for a living and for personal use. The absolute best soap I have ever made was made with tallow, especially shaving soap. I just appreciate your channel so very much, I have learned so much!
My brother gave me a large hunk of fat from his butchered Scottish Highland cow, last year. It was grass-fed for several years. I rendered it down in a Nesco like I do my pig lard. I ended up with about 5 quarts of tallow. We didn't like it because of the strong flavor. He got the mason jars back with rendered tallow. 😅 I'll stick with the pig lard. Mild flavor and goes well with any meal. 😊 Thanks for the detailed instructions. Lots of time required to put out good content. 😊
I've made a wonderful hand cream out of tallow. It makes my hands feel soft, especially in the winter when my hands start to dry out. Even though I use gloves to wash my dishes and I run humidifiers in nearly every room in my house during the heating season. Body butter is very easy to make and it's one of the most useful ways I've used it. I've also made suet cakes for the birds in the winter.
@@gardengrowinmawmaw8642 Fat does not clog your arteries. Your body digests fat, it doesn't end up in your bloodstream in the same form that you're eating it.
On the farm back in the 40’s mom always saved the cracklings after she was done straining the tallow and we would put them on homemade bread. What a treat!
@@kathygarner419 I dont know why you would say that. I render any and all fat including beef and I ALWAYS get little crackling or crumbles. I strain with a coffee filter and freeze the cracklings/crumbles.
When you grain finished beef suet/fat, you get the yellow tallow. If you use grass fed suet/fat, the tallow is white. Also, if you do put water in the fat while it’s rendering, it helps to remove impurities. You just dump the whole pot of rendered tallow into a round bottom bowl, refrigerate overnight or several hours. Once it’s set up, you can dump the water out. Watch Bumblebee Apothecary. She’s brilliant!!! Uses a crockpot with water and shows you how 😊
Our beef never has antibiotics or vacs given. Grass fed, grass finished! Industry beef are given antibiotics, because in beef, poultry, pork it actually makes them gain weight quicker. More $$ for weight.
I rinse and strain mine three times, using water and salt process, and it produces a pure white product with very little smell. It’s worth going through the extra steps for me.
Well count me in … I will be on the hunt for suet from now, and about the same amount will do for me. I’m amazed that from 5lbs you jarred so much. I’ve heard of tallow but never used it and certainly know nothing about how it’s made. I love projects like this … learning something new every time! Thank you!! ❤🐄🤠
Thank you for this video. I had asked you about the benefits of tallow and lard, and you certainly answered my questions. I did this same thing with beef fat and then tried pork fat. The fat from the pig comes from the same organ area and is called leaf fat. I have some in the freezer and some in the refrigerator. They both smell a bit animally, but don't taste funny at all. I used some lard to make chocolate chip cookies and no one noticed any difference. Thanks again for helping us all to learn and to make wise decisions. Susan
thank you so much! 20 years old and totally new to this, but i’m so excited to try something new. beef tallow is kind of expensive online, but i bought six pounds of fat for $6 at the local butcher shop. if this doesn’t work out, i spent less money than i would’ve, and i spent it at a small business. 😂 cross your fingers!!!
If you want to set aside a batch for deep frying, you can reuse that batch by running it through a coffee filter. I've read it's good for up to ten reuses but I've never tested that.
I rendered tallow in my crock pot for the first time, following people's recommendation of adding water. Not good. I had to drain the water off before I canned it! I checked the temperature of my crock pot on low and it was 170. I'm sure that depends on the individual crock pot. I'm going to try 5# of tallow tomorrow, in the crock pot without water. I'm using grass fed, grass finished tallow. Oh, I received my Cobb today, in the middle of that "gully washer" we had on the Mississippi coast. Got 4 1/2" of rain! Thank you for all you and Jim do!
The first step is the hardest and messiest, but done correctly the fat will rise into a solid and easily separate from the added water and salt. The following steps are much easier and faster. I rinse/clean my tallow 3 times for the most pure, less smelly product.
I'm rendering hog fat as I watch!! I NEVER add any water to my fat. I rub the bottom of my roaster with a hunk of fat, and that is enough to keep it from "sticking". I use my turkey roaster, because I can control the heat, and I stir it often. I had about 27 pounds of fat, and so far, I have 7 quarts of rendered lard. I will probably get another 4-5 quarts by the time I am finished. You can also make candles with tallow. Tallow gets VERY HARD in the refrigerator. You'll need wide mouth jars to get it out of the jar to use.
Morning and SO APPRECIATE THIS VIDEO!! OMG! I NOW FEEL CONFIDENT ENOUGH TO TRY THIS!! We have Blk Angus cattle and plan to process a steer next Spring. I've wanted to do this for yrs and now I can! God Bless and keep the wonderful videos coming! So timely and informative!
Eons ago, in Girl Scouts Summer Camp, we made hand soap with from tallow that was cooked down on a campfire. The cream colored bar soap had a not so nice odor, so mom threw it out. I think now that adding essential oil may have made it more pleasant. Thank you for sharing! I may try this to use for cooking.
I kinda want to try tallow for candles. And the skin cream an herbalist makes is terrific. You rub it on before you garden. Then after gardening, when you wash, the tallow cream lotion carries all the dirt away. It seems magical. Plus simply cooking. Why not enjoy tallow when cooking beef? Good video.
This is so timely for me! I bought a whole beef Rump on Monday and it had a huge fat cap. I parted it into steaks and roasts yesterday. I froze the fat thinking I might be able to do something with it! 😁
Thanks for this video. My mother used to do this often but I never watched exactly how she did it. Since I watch your videos it popped up on my feed this morning. I'd like to make it myself rather than buy commercially with questionable ingredients. It's a simple process that's been done for hundreds of years and when compared to the convoluted process that makes canola oil, suggests to me which is better, healthier, safer, food.
You can use an emulsion/ stick blender to purée the fat once it gets soft enough. It really helps a lot and is easier to clean than a grinder. The impurities will still separate out. 👍🏻
Wonderful video. I make soup, lotions, and soon ... shampoo from tallow. The best soaps besides pure olive oil (castile) is made with tallow. I prefer the crock pot method. I add water and SALT, because salt pulls out the impurities. I don't cook with it, as I still use the ghee. This great!! I just love learning things and developing talents to be independent. Thank you!!!!!!!!!!!!!!!
This is just what l was wanting to know Pam. I remember when l was little my mum used to do it and also with pig fat as well. I couldn't remember exactly how she had done it. Many thanks from Australia.
Thanks for the video, Pam. You always have great instructions! Please look up some of the latest info on seed oils (corn, vegetable, safflower, sunflower, etc.) They are not as good for us as we have been told. Tallow is MUCH better for you (and saturated fat is NOT as evil as we have been told, either!)
I just watched another video on this. I love the fact that you keep up with everything. I always turn to you for the science of everything. Thanks for what you do.
I have ground fats (pig and beef) with my Kitchen Aid grinder attachment for years. I can easily grind 5 pounds of fat in about five minutes. Fast and easy. Even a hand crank grinder is pretty easy and fast. Chopping by hand is not! But I have done it. Thanks again for all the fun!
I absolutely love that you can 1. Have the butcher grind it! Time savings all around! 2. You can put in Dutch oven and put in oven on 225 degrees and only took 1 hr. Thank you 🤗
I am so happy to see your video! We just started doing this also. You have brought up great points using Suet. We are processing our meat ourselves using our Kitchen Aid. We just used Talo for our refied beans, and it's Fantastic! Thank you, Pam & Jim!!❤
I made some tallow from grass fed beef that was the color of butter. I’m excited about the beta carotene. I’m looking forward to making face cream with it.
One hour? Brilliant! Ages ago I simmered a big ole stockpot ALL DAY! to get nearly a gallon of tallow. Beautiful, white, pure. I moved out to get married. A year or so later, my old roommate took the tallow out of the fridge, and made great soap. I got the fat free from a nice butcher back in the 80s. I need to try this!
So easy, mine isn’t ground but I’ll slice it small (this will be my first ever, we bought half a grass fed grass finished steer). THANK YOU BOTH … AGAIN!
The same blade is used for ground meat. Grandma K made craklin cookies from the crusty bits when she made lard. I use commercial fryer filters to strain tallow and lard. If you squeeze, it will look icky.
How long does it keep , an where do i store it to keep .... good video !! Thank you ,, love learning from yous two ... i watch TH-cam on my tv ,, I'm 67 ....
It seems to keep a long time when stored in the refrigerator. If it ever starts to smell, then it's gone rancid, but I've never had that happen in the years that I've been rendering suet. I use it to make body butter and suet cakes for the birds. I use the water and salt method to purify my tallow. You'd be surprised at how much debris is left from filtered tallow. When I do this method, my tallow comes out as white as pure snow. There are plenty of websites on how to render suet into beef tallow. Just do a search.
Another fun project!! I found pork fat in the grocery store and rendered that. Now i will try beef suet! It is so satisfying to complete these little projects. And you get to enjoy the finished product. I'm sure doing the rendering saves quite a lot of money compared to buying cooking oil. In the south, we fry a lot of foods, breads, meats, and vegetables, even fruit, so I hope this tallow will not leave a beef taste.
Ladies and Gentlemen... this video is by far one of the more important vids. *TAKE GOOD NOTES AND PUT IT TO WORK- BUILD THIS SKILL.!* No more .99cent specials for the 1 lb/4 qtrs of butter at the store. Nope.. It's running around $5.00 to $8.00 lb now Even the generic brand is up there. Save this video to your play list! Send it to all your friends.
Rendering at 225 degrees in the oven, is that temperature at our altitude or sea level? I need to adjust my temperature accordingly. Thanks so much Jim and Pam, for ALL that you do. I am forever grateful for the knowledge you both have taught me. 😊
I recently started cooking with tallow and I love it for stir fries because it adds some extra fat in with the vegetables. However, I have found that mine is not shelf stable. I left a half pint out on my counter with my coconut oil and it was rancid in a couple of days. I used the water method on the stovetop. It seems to be keeping alright in the fridge. ETA: I also save the meat bits and use them in stews and pasta sauce and stuff. Tastes fantastic!
There was probably water left in the tallow. To remove the water you put the tallow in a pan and melt it, then allow the water to bubble off. The bubbles are from the water. When no bubbles remain, your tallow is shelf stable. Hope this helps next time❤
Since fresh good quality butter has become so expensive, I have been experimenting with adding lard or tallow to my butter powder in place of most of the water to reconstitute it. Seems to work better when baking cookies and some biscuits.
No I still use some water to help dissolve the powder a bit. So depending on what I am baking or using it for I will do a tablespoon of water and one or two of tallow or lard or some old shortening I am trying to get rid of, etc.
So when I save the grease from bacon (I know it's not the same product), should I be straining it? I usually pour it into a bowl and let it set up overnight. Then the next morning, all the bits have fallen to the bottom and I can scrape off the pure white fat (lard?) from the top. I save it in the fridge. Now I'm wondering if I was supposed to strain it first. Ooops.
Pam: Next time just use a coffee filter in your strainer and dispose of them as they become clogged. I also do this to frying oil that I intend to reuse.
Great video! Thanks for such pertinent, timely, appreciated topics for these hard times! I've just recently started doing this for myself as well as a friend who makes soap from scratch!❤
Love your channel and the education we have received. It would be great if you could do a education show on how to move the canned items long distance. i saw when you were thinking of moving to OR area you were going to do that but you both decided not to move and didn't put the info on. I think that might help some folks that might need to make a move. Thank you for all you do 🙂
Great video! I wonder if you were to put the lids on while it was still hot, would the jars seal, and if that might help it stay shelf stable for a while longer? Thanks!
I have never known of a safe way to can animal fats. I put mine in canning jars with a lid, let them set, put an old clean sock around the jar, and freeze mine. Of course I mark the lid with what it is and the date. It will last several years in the freezer.
You can't (or need to) can fats. According to what I have watched and read, the cooled jars can be vacuum sealed and stored for many years in a cool, dry place.
Way back in the beginning of McDonalds they used tallow to fry their fries. That’s when the taste was the best!
Oops-didn’t see your comment before I wrote the same thing!!😎
I can’t wait to try it myself
Bro, I was told that tallow is toxic, even though I'm trying to practice the carnivorous lifestyle, I threw away a lot of tallow and only ate the lard. So can I eat the suet in peace?
sorry, when I say "lard" I don't actually mean the pork fat, but rather the cow fat that is immediately below the skin, having a buttery, non-brittle texture. In cows we have this fat very present in the picanha cut, for example, the tallow, which I wanted to refer to when I mentioned that I was told it is toxic, is more whitish and also brittle
Pam thank you for leaving Bitcher flub in 😂. Im recovering from ankle replacement surgery and i needed a good laugh.
I see references to using “dripping” in historical fiction and also in war time cooking during rationing. I would love to see content on how to use fat wisely if a time came where fat was once again rationed, not available or too pricey. I remember a line in one of the Anne of Green Gables books inferring it was wasteful to use butter or lard where dripping would do.
I hope she expands on this, it's interesting
Rendered tallow [or lard] is something I put in wide mouth pint jars. In case I need the whole jar. I can warm the jar and the fat pops out in one chunk. I render with a quart or two of salt water and let the pot cool til the fat is hard. Then pop the whole batch from on top of the water. No filtering necessary as all the connective membrane settle out in the water. Then re heat and bottle it all up. If you're gonna go full tilt old school and make tallow candles, I read in a civil war era cook book to add alum to the water instead of salt. I guess it makes whiter less smellly candles.
Thank you for sharing this information
No way would I use aluminum sulfate in my tallow!
Yay! Thank you for demonstrating making tallow! I think I was the one who asked for this, not sure. We get a 1/2 cow from a local farmer this month and I asked for the fat trimmings, this comes at the perfect time! P.S. I have been eating Carnivore for 3 mo's now, have lost weight and improved my health, evidenced by recent tests ordered by my M.D. Good quality animal fat is NOT going to clog arteries. We have been lied to. Sugar, starch and processed foods are what clog arteries.
Do you know how many pounds of Suet you got from the 1/2 beef? We want to order some local farm beef and am curious how much suet we would receive with a quarter beef.
My husband (63) still won’t accept that healthy fats are GOOD for you. He trims all of it away. 😅
@@lindahansen9395 haven't got it yet. Ask your farmer.
@@Pamela-B Psychology has shown that a false statement heard just twice is still perceived as more truthful than a true statement heard only once. That's the power of a single repetition. Now imagine how many hundreds of thousands of times we've heard repeated over our lives that saturated fat is bad, causes cardiovascular disease, cancer, etc. etc. Some people never wake up from the spell no matter what you say or the proof you show them. Thank God I found the truth about saturated animal fat 15 years ago. I used to be the lean chicken breast with salad type and now it's red meat and bacon all the way!
@@lindahansen9395it depends on how fat the steer was. Or if it was grass or corn fed. Grass fed is going to be more lean thus less kidney suit.
Pam: Don't forget Schmaltz. That is rendered poultry fat it is supposed to be very delicious for frying. Many chefs refer to it as golden liquid. I have never rendered poultry fat and would like to know how. Maybe another video? Keep up the good work!
Yes please 🙏
Please take this with the good intent meant. With all fat, even human, it collects a lot of antibiotic and other medicine residue. If you can get your fat from animals that have had minimum or no hormones or pharmaceuticals -it’s a healthier fat.
Poultry and pork have omega 6 and linoleic acid, u dont want that inside you
I have made schmaltz and highly recommend it as long as you can get reasonably good chicken. I've noticed some of the grocery store stuff smells like petroleum or something.
My grandmother made her cakes with chicken fat. She said it made the best crumb and no, you couldn’t taste chicken in the cake.
Thank you for being different than the others.
Perfect timing! We just got a delivery of a half cow and I took everything they offered, including suet. I paid for it, so I took it! So much wonderful information. Thank you so much!
We are getting a grass fed beef in May and I am going to ask for this. Also, I love the way you can laugh at yourself if you misspeak. It makes me smile.
Ask for the fat-around the organs (suet), fat around the muscle meat is still very good. Especially grass fed, grass finished
Oh Rose, thank you for sharing. I render lard and tallow every time we have an animal butchered. I do stovetop and boy or boy does it season my cast iron skillets. There’s always a little in the pan that I soak up with a papertowel and put it on all my wooden knife handles. It conditions them beautifully….reminds me of my grandmother’s knives.
Thanks for teaching how to render this tasty healthy fat! The best research indicates that saturated fat is NOT what causes clogged arteries.
Yes, we have been fooled about so much.
Such a lady! Like hanging out with my great aunt, who I love dearly, but lives 8 hrs away. You are my ☀️ Roseread!
Thank you! You are very kind, Jim
I used to make soap for a living and for personal use. The absolute best soap I have ever made was made with tallow, especially shaving soap. I just appreciate your channel so very much, I have learned so much!
Please look up the Proper Human Diet by Dr. Ken Berry. Also. Dr. Anthony Chaffee is very knowledgeable on nutrition.
Exactly! Beef fat is NOT dangerous!!
Thanks for this information @karen464
Love Dr. Barry.
Dr. Ken Barry is a life saver!
I agree, she is still believing the same ole push.
You both always take the guesswork out of difficult projects and I thank you very much Pam and Jim!!😊
My brother gave me a large hunk of fat from his butchered Scottish Highland cow, last year. It was grass-fed for several years. I rendered it down in a Nesco like I do my pig lard. I ended up with about 5 quarts of tallow. We didn't like it because of the strong flavor. He got the mason jars back with rendered tallow. 😅 I'll stick with the pig lard. Mild flavor and goes well with any meal. 😊 Thanks for the detailed instructions. Lots of time required to put out good content. 😊
My functional medical doctor says not to use seed oils for frying, but to use tallow or ghee.
I've made a wonderful hand cream out of tallow. It makes my hands feel soft, especially in the winter when my hands start to dry out. Even though I use gloves to wash my dishes and I run humidifiers in nearly every room in my house during the heating season.
Body butter is very easy to make and it's one of the most useful ways I've used it. I've also made suet cakes for the birds in the winter.
Would you mind sharing the recipe for hand cream?
Recipe please
It’s very easy to separate the water from the tallow… I can it and set the jars in the refrigerator upside down then just pour the water off
This fat does not clog your arteries. Even though you never have lots of it as it’s still fat.
The body totally digests and absorbs animal fats. You would have to eat a pound at every meal for it to clog your arteries.
I agree! Thanks for saying this.
It’s quite filling too. When I use real fats, I get fuller faster. So it’s difficult to eat too much. Same with homemade breads.
@@gardengrowinmawmaw8642 Fat does not clog your arteries. Your body digests fat, it doesn't end up in your bloodstream in the same form that you're eating it.
On the farm back in the 40’s mom always saved the cracklings after she was done straining the tallow and we would put them on homemade bread. What a treat!
You only get crackling from rendered pork. They are great broken up and added to cornbread.
@@kathygarner419 I dont know why you would say that. I render any and all fat including beef and I ALWAYS get little crackling or crumbles. I strain with a coffee filter and freeze the cracklings/crumbles.
@@kellyname5733"freeze"?🤔
@@101RealTalker Yes freeze the crackling/crumbles. They are good snacks or a topper in the food for dogs or kitties.
This is right up my alley since I am doing the carnivore way of eating.
Me too 😊
When you grain finished beef suet/fat, you get the yellow tallow. If you use grass fed suet/fat, the tallow is white. Also, if you do put water in the fat while it’s rendering, it helps to remove impurities. You just dump the whole pot of rendered tallow into a round bottom bowl, refrigerate overnight or several hours. Once it’s set up, you can dump the water out. Watch Bumblebee Apothecary. She’s brilliant!!! Uses a crockpot with water and shows you how 😊
Thanks for the information. Jim
I just subbed to Bumblebee Apothecary. I can see I'll learn from her.
Our beef never has antibiotics or vacs given. Grass fed, grass finished! Industry beef are given antibiotics, because in beef, poultry, pork it actually makes them gain weight quicker. More $$ for weight.
My grandmother had tallow formed into a ball and we loved rubbing it on our hands
Sounds wonderful!
I recommend using wide mouth jars for easier extraction of the finished product. Thanks for a great video!
I've always wanted to do this in order to make Pemmican
I rinse and strain mine three times, using water and salt process, and it produces a pure white product with very little smell. It’s worth going through the extra steps for me.
Thanks for the information. Jim
Well count me in … I will be on the hunt for suet from now, and about the same amount will do for me. I’m amazed that from 5lbs you jarred so much. I’ve heard of tallow but never used it and certainly know nothing about how it’s made. I love projects like this … learning something new every time! Thank you!! ❤🐄🤠
Thank you for this video. I had asked you about the benefits of tallow and lard, and you certainly answered my questions. I did this same thing with beef fat and then tried pork fat. The fat from the pig comes from the same organ area and is called leaf fat. I have some in the freezer and some in the refrigerator. They both smell a bit animally, but don't taste funny at all. I used some lard to make chocolate chip cookies and no one noticed any difference. Thanks again for helping us all to learn and to make wise decisions. Susan
thank you so much! 20 years old and totally new to this, but i’m so excited to try something new. beef tallow is kind of expensive online, but i bought six pounds of fat for $6 at the local butcher shop. if this doesn’t work out, i spent less money than i would’ve, and i spent it at a small business. 😂 cross your fingers!!!
If you want to set aside a batch for deep frying, you can reuse that batch by running it through a coffee filter. I've read it's good for up to ten reuses but I've never tested that.
I rendered tallow in my crock pot for the first time, following people's recommendation of adding water. Not good. I had to drain the water off before I canned it! I checked the temperature of my crock pot on low and it was 170. I'm sure that depends on the individual crock pot. I'm going to try 5# of tallow tomorrow, in the crock pot without water. I'm using grass fed, grass finished tallow. Oh, I received my Cobb today, in the middle of that "gully washer" we had on the Mississippi coast. Got 4 1/2" of rain! Thank you for all you and Jim do!
The first step is the hardest and messiest, but done correctly the fat will rise into a solid and easily separate from the added water and salt. The following steps are much easier and faster. I rinse/clean my tallow 3 times for the most pure, less smelly product.
I'm rendering hog fat as I watch!! I NEVER add any water to my fat. I rub the bottom of my roaster with a hunk of fat, and that is enough to keep it from "sticking". I use my turkey roaster, because I can control the heat, and I stir it often. I had about 27 pounds of fat, and so far, I have 7 quarts of rendered lard. I will probably get another 4-5 quarts by the time I am finished. You can also make candles with tallow. Tallow gets VERY HARD in the refrigerator. You'll need wide mouth jars to get it out of the jar to use.
Morning and SO APPRECIATE THIS VIDEO!! OMG! I NOW FEEL CONFIDENT ENOUGH TO TRY THIS!! We have Blk Angus cattle and plan to process a steer next Spring. I've wanted to do this for yrs and now I can! God Bless and keep the wonderful videos coming! So timely and informative!
Eons ago, in Girl Scouts Summer Camp, we made hand soap with from tallow that was cooked down on a campfire. The cream colored bar soap had a not so nice odor, so mom threw it out. I think now that adding essential oil may have made it more pleasant. Thank you for sharing! I may try this to use for cooking.
Never thought about doing it in the oven. Last week I rendered both pork and beef fat trimmings on the stove.
I have put the fine cloth under the metal strainer . Flows nicely
Yes, it’s definitely faster to do it this way.
I kinda want to try tallow for candles. And the skin cream an herbalist makes is terrific. You rub it on before you garden. Then after gardening, when you wash, the tallow cream lotion carries all the dirt away. It seems magical. Plus simply cooking. Why not enjoy tallow when cooking beef? Good video.
I love this channel ❤
This is so timely for me! I bought a whole beef Rump on Monday and it had a huge fat cap. I parted it into steaks and roasts yesterday. I froze the fat thinking I might be able to do something with it! 😁
Thanks for this video. My mother used to do this often but I never watched exactly how she did it. Since I watch your videos it popped up on my feed this morning. I'd like to make it myself rather than buy commercially with questionable ingredients. It's a simple process that's been done for hundreds of years and when compared to the convoluted process that makes canola oil, suggests to me which is better, healthier, safer, food.
❤this as we learn more and more on "Healthy" fats to fry with.
You can use an emulsion/ stick blender to purée the fat once it gets soft enough. It really helps a lot and is easier to clean than a grinder. The impurities will still separate out. 👍🏻
Marvelous!!! I did this this past week. My skin feels so good and yes the benefits are awesome
Wonderful. Jim
I make whipped tallow cream from my grass fed beef tallow. I use it on my face and as a body moisturizer. It’s amazing!!
I am doing this today!! I have some beef fat ready. Thank you 🙏
Thank you for being sooo thorough. You rock!
Wonderful video. I make soup, lotions, and soon ... shampoo from tallow. The best soaps besides pure olive oil (castile) is made with tallow. I prefer the crock pot method. I add water and SALT, because salt pulls out the impurities. I don't cook with it, as I still use the ghee. This great!! I just love learning things and developing talents to be independent. Thank you!!!!!!!!!!!!!!!
This is just what l was wanting to know Pam. I remember when l was little my mum used to do it and also with pig fat as well. I couldn't remember exactly how she had done it. Many thanks from Australia.
Thanks for the video, Pam. You always have great instructions! Please look up some of the latest info on seed oils (corn, vegetable, safflower, sunflower, etc.) They are not as good for us as we have been told. Tallow is MUCH better for you (and saturated fat is NOT as evil as we have been told, either!)
I just watched another video on this. I love the fact that you keep up with everything. I always turn to you for the science of everything. Thanks for what you do.
I have ground fats (pig and beef) with my Kitchen Aid grinder attachment for years. I can easily grind 5 pounds of fat in about five minutes. Fast and easy. Even a hand crank grinder is pretty easy and fast. Chopping by hand is not! But I have done it. Thanks again for all the fun!
I do this with chicken fat. I love Matzo ball soup. So making my own Schmaltz is very satisfying.
Love your videos. I share them all the time
I also render chicken smaltz. It is wonderful!!!
I absolutely love that you can 1. Have the butcher grind it! Time savings all around! 2. You can put in Dutch oven and put in oven on 225 degrees and only took 1 hr. Thank you 🤗
You are welcome! Jim
I am so happy to see your video! We just started doing this also. You have brought up great points using Suet. We are processing our meat ourselves using our Kitchen Aid. We just used Talo for our refied beans, and it's Fantastic! Thank you, Pam & Jim!!❤
I make my own skin care products with tallow as the base.
I made some tallow from grass fed beef that was the color of butter. I’m excited about the beta carotene. I’m looking forward to making face cream with it.
Might be.a good idea to check into the science behind the carnivore diet and the misconception of consuming saturated fat.
One hour? Brilliant! Ages ago I simmered a big ole stockpot ALL DAY! to get nearly a gallon of tallow. Beautiful, white, pure. I moved out to get married. A year or so later, my old roommate took the tallow out of the fridge, and made great soap.
I got the fat free from a nice butcher back in the 80s.
I need to try this!
Unfortunately they charge for it around here in Illinois. $2.00 a pound
You should try to make pemmican with your tallow, it's a great prepper type food.
Great demonstration!
Thank you for once again showing and sharing how easy it is to learn and do something new for the pantry.
I'm definitely going to be on the hunt for suet, I'd love to make some tallow.
Where I live, it is only available in the winter, and at one grocery store. I've never thought to ask a butcher!
This wonderful information, thank you.
THANK YOU so much for this easy recipe/tutorial- I’ve bought so much tallow lotion. I had NO idea how easy it was.
well done! Thank you. I really look to you for these types of things, because you study all possibilities!
My pleasure!
I have done this for feeding birds. They love those brown bits!
So easy, mine isn’t ground but I’ll slice it small (this will be my first ever, we bought half a grass fed grass finished steer). THANK YOU BOTH … AGAIN!
You are very welcome.
If you're wanting to make pemmican beef tallow works great
The same blade is used for ground meat. Grandma K made craklin cookies from the crusty bits when she made lard. I use commercial fryer filters to strain tallow and lard. If you squeeze, it will look icky.
How long does it keep , an where do i store it to keep .... good video !! Thank you ,, love learning from yous two ... i watch TH-cam on my tv ,, I'm 67 ....
It seems to keep a long time when stored in the refrigerator. If it ever starts to smell, then it's gone rancid, but I've never had that happen in the years that I've been rendering suet. I use it to make body butter and suet cakes for the birds.
I use the water and salt method to purify my tallow. You'd be surprised at how much debris is left from filtered tallow. When I do this method, my tallow comes out as white as pure snow. There are plenty of websites on how to render suet into beef tallow. Just do a search.
Indefinitely. If it goes bad, you’ll know. It’s shelf stable as long as it’s in a sealed jar kept in a cool, dark location.
Another fun project!! I found pork fat in the grocery store and rendered that. Now i will try beef suet! It is so satisfying to complete these little projects. And you get to enjoy the finished product. I'm sure doing the rendering saves quite a lot of money compared to buying cooking oil. In the south, we fry a lot of foods, breads, meats, and vegetables, even fruit, so I hope this tallow will not leave a beef taste.
Here in Oklahoma we also render opossum fat.
Everything you both do is just beautiful 💚 thanks for sharing your time and knowledge.
Ladies and Gentlemen... this video is by far one of the more important vids. *TAKE GOOD NOTES AND PUT IT TO WORK- BUILD THIS SKILL.!* No more .99cent specials for the 1 lb/4 qtrs of butter at the store. Nope.. It's running around $5.00 to $8.00 lb now Even the generic brand is up there. Save this video to your play list! Send it to all your friends.
I heard the British use tallow for their French fries and that they are delicious!
Yes we do - it also makes delicious roast potatoes
Rendering at 225 degrees in the oven, is that temperature at our altitude or sea level? I need to adjust my temperature accordingly. Thanks so much Jim and Pam, for ALL that you do. I am forever grateful for the knowledge you both have taught me. 😊
I recently started cooking with tallow and I love it for stir fries because it adds some extra fat in with the vegetables. However, I have found that mine is not shelf stable. I left a half pint out on my counter with my coconut oil and it was rancid in a couple of days. I used the water method on the stovetop. It seems to be keeping alright in the fridge. ETA: I also save the meat bits and use them in stews and pasta sauce and stuff. Tastes fantastic!
There was probably water left in the tallow. To remove the water you put the tallow in a pan and melt it, then allow the water to bubble off. The bubbles are from the water. When no bubbles remain, your tallow is shelf stable. Hope this helps next time❤
@@wendyr435 I've been wanting to put it into half pints anyway so I will try that this weekend. Thank you.
Thank you! I got the fat from the cow we got last year in the freezer!! Guess I have a new project to get done!!
A double boiler works well also. I definitely agreewith you that the oven would be best.
❤ I've been so excited for this video
Thank you for the research and great tips that you share. Love your presentations!
Great timing I have tallow to cook wasn’t exactly how to do you helped a lot thank y’all
Since fresh good quality butter has become so expensive, I have been experimenting with adding lard or tallow to my butter powder in place of most of the water to reconstitute it. Seems to work better when baking cookies and some biscuits.
Do you use the same amount of tallow as the water?
No I still use some water to help dissolve the powder a bit. So depending on what I am baking or using it for I will do a tablespoon of water and one or two of tallow or lard or some old shortening I am trying to get rid of, etc.
Fantastic! Thank you for doing this video. This will be my next project.
So when I save the grease from bacon (I know it's not the same product), should I be straining it? I usually pour it into a bowl and let it set up overnight. Then the next morning, all the bits have fallen to the bottom and I can scrape off the pure white fat (lard?) from the top. I save it in the fridge. Now I'm wondering if I was supposed to strain it first. Ooops.
It's fine. I do that too. That's the way they used to preserve their meats for longer storage time. 👍
I always strain mine and keep it in the fridge. But my mom never strained hers & we never got sick or anything.
I don’t strain bacon grease. You can leave it out but i put in the fridge .
Pam: Next time just use a coffee filter in your strainer and dispose of them as they become clogged. I also do this to frying oil that I intend to reuse.
Thank YOU! I was wondering.❤❤❤😊
Just make sure your coffee filters are not bleached.
Great video! Thanks for such pertinent, timely, appreciated topics for these hard times! I've just recently started doing this for myself as well as a friend who makes soap from scratch!❤
Love your channel and the education we have received. It would be great if you could do a education show on how to move the canned items long distance. i saw when you were thinking of moving to OR area you were going to do that but you both decided not to move and didn't put the info on. I think that might help some folks that might need to make a move. Thank you for all you do 🙂
So useful, like you read my mind on what I needed to know. Thanks!
Suet is also a good cooking fat for people with a dairy allergy if needed.
Great video! I wonder if you were to put the lids on while it was still hot, would the jars seal, and if that might help it stay shelf stable for a while longer? Thanks!
That looks fantastic!!!
Thank you so very much for this informission
Do we just put the lid and ring on and put them on the shelf or do we vacuum seal it?
Thank you! Do you just store it on the shelf like that or do you have to can it? And how long does it store in the jars?
Good question because I old want to process it like I do my Ghee for long term storage.
I have never known of a safe way to can animal fats. I put mine in canning jars with a lid, let them set, put an old clean sock around the jar, and freeze mine. Of course I mark the lid with what it is and the date. It will last several years in the freezer.
You can't (or need to) can fats. According to what I have watched and read, the cooled jars can be vacuum sealed and stored for many years in a cool, dry place.
Thanks for this. I just bought some suet but wasn't sure how to render it.
Thank you.
Do you think a large roaster, on low, would work?
Yes if you have enough, and have some water in the pan.
Thank you ❤
You're welcome 😊 Jim
I've thought about doing this in my smoker on the lowest setting. To give a smokey flavor like bacon grease.
Let us know how it works. Jim
@@RoseRedHomestead will do
Gracias