Great video, Tallow is a lot healthier than all vegetable oils. Pure grass fed lard is a healthy alternative also. My grandparents used this all their lives and lived past their 90's and a couple great uncle's past 110 before the Western diet took over
@@srolesen This. Pigs & their fat are really interesting. One reason pigs are off limits to Jews & Muslims is their unclean status. They can & do eat just about anything. The reason pork used to have to be cooked so thoroughly was due to this. Because a pig is a lot like a human in that "you are what you eat". The pigs can digest a lot of filth (sometimes literally) & their systems can become rife with disease. So, though pigs are not "grass fed"... eating a pig fed crap (figurative or literal) is not a healthy animal & the fat is probably a horrible choice. On the opposite end, a pig that roots for vegetables, is fed organic & "healthy" scraps, & forages fruits & nuts is going to be far more "healthy" for us to consume.
@@Witty..UserName Pigs that are free-range are the best factory farmed if fed a proper diet are ok, Home grown pigs that eat only what you eat are fine; it is the ones that scavenge in rubbish dumps that you need to worry about, I haven't cooked with vegetable/seed oil for many years, I use Tallow Lard Butter Ghee Coconut oil and Chicken fat In New Zealand, all Beef Sheep Goats Deer are grass-fed the only grain-finished Beef is exported to America.
@@srolesen Who mentioned pigs? Though pork crackling is very tasty if pigs are fed scraps, those scraps are leftovers from what people eat though it should be vegetable based. I thought tallow is fat from a grass fed animal specifically leftover beef not pork?
@@Witty..UserName Certainly truth to this. The better any animal is fed and that food being as close to nature as possible + the environment where is has space and is reared humanely = better meat / milk / eggs / chicken etc. Sadly the "Industry" claims there are too many people so use that as an excuse for intensive "Farming" (Animal cruelty for PROFIT) when there are not too many people. GREED is the undelaying factor and they have convicted people that processed seed oils are healthy when in fact most of the "healthy / "High in Omega 3" is BS when the oil is processed from seed using several chemical methods. It's a lie and a fraud. Traditional is best but in this vid I would advise against using plastic utensils to strain any type of hot fat. Also Teflon coated pans for cooking are convenient but I am learning this is with dangers....You can't win
I use paper coffee filters, at $2 for a pack of 100 from the dollar store. Very fine filtration, easy to use, and fit into most funnels. I use it for both lard and tallow.
@@修罗一闪 Translation: In fact, there is no need to filter, just put it in a bowl to condense, heat the bottom a little, and then remove the bottom layer. And I think even a little bit of scum is totally fine.
Thanks. I used to make drip coffee and have coffee cones and filters from that. I was wondering if that would work, so thanks for the info. I have a stainless steel funnel, so may try it in that, too.
smaller pieces are going to yield more tallow. Preferably grind that fat down and boil it in a little water to not scorch the fat and extract as much as possible. The water will evaporate before all the tallow is extracted, so no worries about that.
Being a Mexican that is how we do Gorditas , flower tortillas and refried beans . My grandmother lived till 90 years old eating what she loved best . Great job I'm glad it's being recognized in the gastronomic world.
We should all stick to the old country ways of cooking and eating! Well done! I love Mexican / latino foods cooked/ prepared in beef fat and lard! Just be careful with the carbs and the GMO flour and corn flours/masa
Was about to say. We had some hispanic neighbors a while ago and they used “manteca” tallow on many foods. They even put some on their BBQ. Guess they knew about this long ago before this craze right now. Yes their BBQ was awesome.
I know I’m old because I have 5 pounds of brisket trimmings and I’m excited to do this tomorrow! Legit excited….pardon me while I go watch the birds in my garden…🤣
I took the brisket trimmings and put them in a bread pan and into the smoker with the brisket. 14 hours later, the best rendered tallow ever. I put some on the rib eye steaks I'm bbqing. Mmmm. Love your channel.
I use tallow to make soap and you can make it a clear oil by cooking it in a pot of water to take out the brown and any smells which are associated with beef tallow . I have done this for many years and also you can pick up beef fat from your local butcher for cheap or sometimes free if it isn't in demand in your area .
@@zeehuss7275 Tallow is beef or sheep fat and it is harder than wax when it is cooled to room temperature . I have keep it for months without refrigeration .
@@laurietop8731 Grind the fat thru a meat grinder then heat water in a turkey cooker and add ground fat and cook until all fat from the ground fat rises to the top . I usually let it cool and just pull the chunk of fat out and clean the pot and add clean water and redo . After the 3 time your tallow will be perfectly white with no smell . When the fat cools it will be solid and very hard . You can use it to cook with or make soap and it last for years .
I make ghee all the time, because I’m a lobster nut. Cheese cloth works great, but yes, more holes. Simple solution: multiple layers. Just double or triple it up. You still only have to strain it once, and it’s cleaner than paper towels which have paper lint.
Great video! If you can grind or dice up the fat it will yield more,also I’ve got tallow in my pantry going on 9 months now,I’ve never lost a jar 🫙 but stored in the fridge will last many moons🤗
As others have mentioned I grind mine First, you get more Yield That way and then I use the left over By grinding it in with my Hamburger meat That I grind myself also.. Never waste anything
i highly recommend to go low heat on your tallow extraction for cleaner results if doing this with brisket fat those little chicharrones are absolutely delicious, no need for any seasoning just have at em'
It is far easier if you chop it up to small roughly dice size and add it to a pot with some water. Boil it for about an hour when all the water is gone you will be left with the oil and crunchy bits. Also the oil will be more slightly yellow colored rather than brown.
Great video - coffee filters work well too (take even a little longer than paper towel). Favorite uses - other than obvious - pie crust (if going over beef or chicken pot pie), and cubano rolls. Pie crust - substitute about 1/4 for butter (my recipe is 200g flour, 30g tallow, 85g butter, water); Cubano rolls (500g flour, etc., 42g tallow). Awesome - thanks so much - just discovered your channel. Excellent.
This was a great video, thank you for posting it! My husband has been smoking brisket for years and always throws the fat away, and this time we decided, surely there is a way to save this!
I just trimmed the fat from a whole prime rub my son had bought and saved/ froze the fat from it and brought it home never made tallow before myself but my mom and dad used to make it when I was growing up on our farm. So now its my turn to give it a try!!
This is the first time I've watched your channel and you showed how to make beef tallow. I've been wondering how to do that so thankyou very much. I'll see you in your next video.
A suggestion: I run the fat trimmings through a meat grinder (KitchenAide attachment). It comes out looking like pink hamburger. Then, I boil it in heavily salted water for 3-4 hours. Strain into a container and cool (water and all). When cooled, remove from the container and scrape off the impurities from the bottom of the fat disk Repeat. After scraping off the disk again, put back into a pot and bring to a slow boil. Allow it to cook for a half hour or so to remove any remaining water. (Water will cause the fat to go rancid). Place in disposable plastic containers. The finished tallow is whiter than Crisco with no smell at all. The taste is amazing. Refrigerated, the tallow will keep for months. Even longer in the freezer. I loved the suggestion of infusing with garlic and rosemary! Thanks! Whenever I am going to smoke or BBQ, I consult your channel for a refresher! Thank you.......and cameraman Todd!
@@Amplifymagic I'm afraid of breaking the glass while I'm digging out the hard fat. I have broken through the sides of the plastic ones a couple of times.
The "Bits of meat" and other tissue are called "cracklings". It usually refers to pork, because pigs used to be raised for fat as well as meat, and pork tallow was so plentiful and widely used that it got it's own name: Lard. You can render tallow from any animal fat, and then use it as cooking fat. Meaning to sauté and fry things. In theory, if you trim the raw fat very well and use a very low heat to render, you can make pastry-grade tallow that won't impart meaty flavors to your baking. Typically lard and suet are used for these applications, and preform better than vegetable shortening. They have a shorter shelf life, and are more expensive to produce. Clarified butter is also an alternative. In terms of wild game, the fat of some animals is not especially tasty. Rendered tallow can also be used to maintain leather items, and as a lubricant or waterproofing agent. Theoretically, an edible one, though you may not like the taste. It can also be used to season cast-iron. Generally the best fat for this is linseed or flax oil, but any fat will do. Coat a clean, rust-free Iron surface with a thin layer of fat/oil and heat until the it smokes. Remove the iron from heat, apply another coat, and heat again until the desired thickness is achieved. Cast iron may require occasional re-seasoning, as the natural polymerized coating breaks down from over exposure to heat or harsh chemicals or mechanical damage.
Bear fat is an excellent cooking/baking/leather preserver, etc.... There's not much you can't do with bear fat, it's highly prized in the native American communities. I work with a few natives and they always ask to buy some after hunting season lol
Thank you so much for the tip about the smell, I rendered mine on cast iron over the bon fire and there was still a smell, glad I took your advice and did it outside.
I make mine with a crockpot on low from morning till bed. Refrigerate it all night scrape the bottom and do it till it’s pure. Really just makes the house smell like you are making a roast.
I use the meat grinder to ground up the fat. Cooks faster and I think I get much more, also less cook down time. I feed the leftovers to the chickens (big spoon full each every other day), good for them in the winter.. Great video....
I can't wait to make this tallow and use it when i wrap my next brisket on the smoker. It seems pretty easy, which is great.Thank you so much for the video!
in "lean times", I have rendered hamburger fat, and strained it, but you have to be careful with doing that. I have used it for smearing on lean steaks for the extra sizzle. Use the cooked hamburger for soups, stews, tacos, etc. use the tallow for cooking other beef dishes that you want to give that extra rich beef flavor. As my grandmother always said, want not waist not.
Works great.I do my lard that way also.I always water render mine.Keep it covered with water.When its done let it get cold drain the water off than heat up filter and use or store.
I recently added beef tallow to a flank steak which I cooked it sous vide before grilling it. I don't know, if it was the tallow or the slow and low cooking, but it was the most tender flank steak I have had.
Aaron Franklin adds beef tallow to his briskets to make them tender, juicy as well. I saw other yt videos, and apparently that's the secret ingredient.
I'm pretty certain that it lasts longer than 3 months.. especially when we use it to preserve meats, pemmican for example will last years with no refrigeration.. and we used to submerged extra cooked meat in the jar with the tallow to persever the meat..
We eat and fully enjoy those crispy bits at the end! My oldest son will hover in the kitchen till he can get his hands on some. 😂😂 We render ours with salt and garlic...so maybe that's why we love them, lol. Also our bits end up smaller at the end. We may be going a longer time...? P.S. 30 years ago when I worked at McDonald's, they used coconut oil because it was thought of as a cheap, throw away fat. Now it's health food. Weird eh? LOL.
After filtering via a traditional strainer, I found that using a french press (any flavor from Amazon) works great and is much easier than using coffee filters. Great video!
This is great! My meat processor is cutting up the beef 🐂 & trimmings are on their way. I can't wait to render my beef tallow. We should pick it up beginning of next month.🎉
It may not sound "delightful". But it's considered a super food. It stores practically forever, and it provides pretty much everything you need to survive. As I said, it was a staple of the Plains Indians. And they were masters of survival!
Hi. I'm new here. This video is old, but new to me. Bought 5lbs of the stuff, knowing the B-squared (Basics and Benefits) but wanting to make sure I didn't mess up the rendering part. The reminder about the "house smells" was golden, because who does? So this was very helpful. Ialso do all the grilling and smoking and meat processing and healthier diet stuff too. that was all touched on. Thanks.
Do you use the fat that seems to not render down on the brisket or discard that. I would like to start this and am interested as I cook brisket once a month. Thank you
I just put the fat offcuts in a pan next to the brisket when it’s cooking and use the rendering tallow to baste the brisket. I then strain the rest as you do for (later) ‘Ron.
Have you tried dicing the fat up so you have more surface area to render out the fat? That's the usual procedure when rendering suet. I wonder if that would increase the yeild.
Rendering muscle fat as she is doing does not leave you with a true tallow. I would use this for making suet blocks for birds or maybe greasing a pan but not in a recipe.
You've inspired me to buy more whole cuts of beef. Usually I do this with pork & duck because I make it in big enough amounts to get enough fat. That all changes today! Thanks! Pro-tip: cut your fat into smaller pieces, it will render much faster that way. Same thing with butter or anything you want to render.
Love the new Masterbuilt charcoal smoker you got there!!! I have been wanting to get one of those! Thanks for sharing how to do this, I've been hoping someone would show us all how to make some Beef Tallow. Also thanks for all the work you two put into these videos!
Question, i need that strainer how can i find it in Australia or what do i search for? Because the first one you used looked mesh too? How would i know it's fine enough? What is yours called/ where did you get it? 😄 Also, do you need particular jars with a certain lid or just any food grade jars? I know there's a difference when buying jars when people store soup etc as opposed to just regular things, do i need something that has a special seal or certain grade of glass or anything? I have forgotten the ins and outs with glass jars and food storage.
First time I'm making beef tallow. Thanks for the to-the-point video. FYI paper cone paint filters have a variety of uses in the kitchen and are cheap.
Thank you for sharing this. Got 3 1/2 nice quarts after buying 7 lbs of beef fat from local butcher. Q: how do you clean up the mess? My pan, funnel, knife….everything that came in contact with the tallow turned into a thick white glue that is not coming off easily. I’m now trying a third time using vinegar, lemon and Dutch cleanser. Thank you again.
Great video, Tallow is a lot healthier than all vegetable oils. Pure grass fed lard is a healthy alternative also. My grandparents used this all their lives and lived past their 90's and a couple great uncle's past 110 before the Western diet took over
hmm, pigs can't eat grass though lol, like seriously not digestible by pigs so nope grassfed lard ain't real.
@@srolesen This.
Pigs & their fat are really interesting.
One reason pigs are off limits to Jews & Muslims is their unclean status. They can & do eat just about anything. The reason pork used to have to be cooked so thoroughly was due to this. Because a pig is a lot like a human in that "you are what you eat". The pigs can digest a lot of filth (sometimes literally) & their systems can become rife with disease.
So, though pigs are not "grass fed"... eating a pig fed crap (figurative or literal) is not a healthy animal & the fat is probably a horrible choice. On the opposite end, a pig that roots for vegetables, is fed organic & "healthy" scraps, & forages fruits & nuts is going to be far more "healthy" for us to consume.
@@Witty..UserName Pigs that are free-range are the best factory farmed if fed a proper diet are ok, Home grown pigs that eat only what you eat are fine; it is the ones that scavenge
in rubbish dumps that you need to worry about, I haven't cooked with vegetable/seed oil for many years, I use Tallow Lard Butter Ghee Coconut oil and Chicken fat
In New Zealand, all Beef Sheep Goats Deer are grass-fed the only grain-finished Beef is exported to America.
@@srolesen Who mentioned pigs? Though pork crackling is very tasty if pigs are fed scraps, those scraps are leftovers from what people eat though it should be vegetable based. I thought tallow is fat from a grass fed animal specifically leftover beef not pork?
@@Witty..UserName Certainly truth to this. The better any animal is fed and that food being as close to nature as possible + the environment where is has space and is reared humanely = better meat / milk / eggs / chicken etc.
Sadly the "Industry" claims there are too many people so use that as an excuse for intensive "Farming" (Animal cruelty for PROFIT) when there are not too many people. GREED is the undelaying factor and they have convicted people that processed seed oils are healthy when in fact most of the "healthy / "High in Omega 3" is BS when the oil is processed from seed using several chemical methods. It's a lie and a fraud. Traditional is best but in this vid I would advise against using plastic utensils to strain any type of hot fat. Also Teflon coated pans for cooking are convenient but I am learning this is with dangers....You can't win
I use paper coffee filters, at $2 for a pack of 100 from the dollar store. Very fine filtration, easy to use, and fit into most funnels. I use it for both lard and tallow.
其实不需要过滤，先放在碗里凝结，底部加热一点后去掉底部一层就好了。
而且我觉得即使有点渣是完全没问题的。
@@修罗一闪 Translation: In fact, there is no need to filter, just put it in a bowl to condense, heat the bottom a little, and then remove the bottom layer.
And I think even a little bit of scum is totally fine.
@@MultiOolongTea thank you very much,my english sucks
Thanks. I used to make drip coffee and have coffee cones and filters from that. I was wondering if that would work, so thanks for the info. I have a stainless steel funnel, so may try it in that, too.
Oh let me see if I can get some of these filters strictly for this purpose
Paper towels are usually bleached in manufacturing. Using unbleached coffee filters (the brown ones) will help with purity.
or rinse the filter
smaller pieces are going to yield more tallow. Preferably grind that fat down and boil it in a little water to not scorch the fat and extract as much as possible. The water will evaporate before all the tallow is extracted, so no worries about that.
I grind mine, save the grindings for bird food in the winter when they are struggling. Woodpeckers, chickadees and magpies love it
@@jimrussell7817How do you store it? In the fridge I would think.
@@jmfstl11no. Just as you do any other oil, in a dark, dry location (cupboard), TIGHTLY sealed.
Correct 1" x 1" work great
@@jmfstl11no no refrigerator needed, it's not like seed oils that will spoil. Just keep a lid on it and make sure all the water is boiled off .
Being a Mexican that is how we do Gorditas , flower tortillas and refried beans . My grandmother lived till 90 years old eating what she loved best . Great job I'm glad it's being recognized in the gastronomic world.
We should all stick to the old country ways of cooking and eating! Well done! I love Mexican / latino foods cooked/ prepared in beef fat and lard! Just be careful with the carbs and the GMO flour and corn flours/masa
Was about to say. We had some hispanic neighbors a while ago and they used “manteca” tallow on many foods. They even put some on their BBQ. Guess they knew about this long ago before this craze right now. Yes their BBQ was awesome.
How do you make the refried beans?
Goritas are made with pork lard not beef tallow
The grandmas know so many thing, I bet she even drank raw milk most of her life too!
I know I’m old because I have 5 pounds of brisket trimmings and I’m excited to do this tomorrow! Legit excited….pardon me while I go watch the birds in my garden…🤣
Lol I'm with you
Nothing wrong with that! 😊
Hope you enjoyed watching the birds chirping away
I buy fat trimmings off the kidneys.
Aside from all the health benefits for cooking with beef tallow, it also is amazing for use as a lip balm or lotion. It's just amazing.
I took the brisket trimmings and put them in a bread pan and into the smoker with the brisket. 14 hours later, the best rendered tallow ever. I put some on the rib eye steaks I'm bbqing. Mmmm. Love your channel.
Oh man 🤤🤤!
I use tallow to make soap and you can make it a clear oil by cooking it in a pot of water to take out the brown and any smells which are associated with beef tallow . I have done this for many years and also you can pick up beef fat from your local butcher for cheap or sometimes free if it isn't in demand in your area .
Do you have to keep that tallow oil refregerated or it can be left at room temperature like Vegetable oil?
@@zeehuss7275 Tallow is beef or sheep fat and it is harder than wax when it is cooled to room temperature . I have keep it for months without refrigeration .
What do you mean, you cook it in a pot of water? You add water to it, or are you doing it in a double boiler with water underneath?
@@laurietop8731 Grind the fat thru a meat grinder then heat water in a turkey cooker and add ground fat and cook until all fat from the ground fat rises to the top . I usually let it cool and just pull the chunk of fat out and clean the pot and add clean water and redo . After the 3 time your tallow will be perfectly white with no smell . When the fat cools it will be solid and very hard . You can use it to cook with or make soap and it last for years .
I make ghee all the time, because I’m a lobster nut. Cheese cloth works great, but yes, more holes. Simple solution: multiple layers. Just double or triple it up. You still only have to strain it once, and it’s cleaner than paper towels which have paper lint.
thanks I was thinking about the impurities in paper towel
Great video! If you can grind or dice up the fat it will yield more,also I’ve got tallow in my pantry going on 9 months now,I’ve never lost a jar 🫙
but stored in the fridge will last many moons🤗
Awesome video, I always pour some of mine into a silicone butter mold for easy to measure and cut sticks.
This beef oil is what our bodies are meant to consume. not overly refined "vegetable oils" healthier with more flavor. a win-win
I put mine in a pan under my brisket and let it render while the brisket cooks. It works really well
As others have mentioned I grind mine First, you get more Yield That way and then I use the left over By grinding it in with my Hamburger meat That I grind myself also.. Never waste anything
Very easy to do plus I'm pretty sure it's a lot better for you than the store bought cooking oil!
i highly recommend to go low heat on your tallow extraction for cleaner results if doing this with brisket fat those little chicharrones are absolutely delicious, no need for any seasoning just have at em'
It is far easier if you chop it up to small roughly dice size and add it to a pot with some water. Boil it for about an hour when all the water is gone you will be left with the oil and crunchy bits. Also the oil will be more slightly yellow colored rather than brown.
I've been wondering. Why is it that it's slightly yellow and not brown through that process?
@@O-OO1-O because the browning occurs from caramelisation (maillard effect)
I'm so old, I can still remember the MCD's beef tallow fries taste 🤣🤣
Great video - coffee filters work well too (take even a little longer than paper towel). Favorite uses - other than obvious - pie crust (if going over beef or chicken pot pie), and cubano rolls. Pie crust - substitute about 1/4 for butter (my recipe is 200g flour, 30g tallow, 85g butter, water); Cubano rolls (500g flour, etc., 42g tallow). Awesome - thanks so much - just discovered your channel. Excellent.
This was a great video, thank you for posting it! My husband has been smoking brisket for years and always throws the fat away, and this time we decided, surely there is a way to save this!
I just trimmed the fat from a whole prime rub my son had bought and saved/ froze the fat from it and brought it home never made tallow before myself but my mom and dad used to make it when I was growing up on our farm. So now its my turn to give it a try!!
This is the first time I've watched your channel and you showed how to make beef tallow. I've been wondering how to do that so thankyou very much. I'll see you in your next video.
Thank you for sharing. I made my first batch from my Oxtail trimmings and I also looked up the nutritional value and this is my new butter.
Thank you for showing how to do it! In Romania they cut the fat in small (2 inch) bits and the crispy parts are eaten and they're called jumari.
Beef tallow can also be used topically. It's great
A suggestion: I run the fat trimmings through a meat grinder (KitchenAide attachment). It comes out looking like pink hamburger. Then, I boil it in heavily salted water for 3-4 hours. Strain into a container and cool (water and all). When cooled, remove from the container and scrape off the impurities from the bottom of the fat disk Repeat. After scraping off the disk again, put back into a pot and bring to a slow boil. Allow it to cook for a half hour or so to remove any remaining water. (Water will cause the fat to go rancid). Place in disposable plastic containers. The finished tallow is whiter than Crisco with no smell at all. The taste is amazing. Refrigerated, the tallow will keep for months. Even longer in the freezer. I loved the suggestion of infusing with garlic and rosemary! Thanks! Whenever I am going to smoke or BBQ, I consult your channel for a refresher! Thank you.......and cameraman Todd!
Your method is the best I think. Totally trying this.
why salted water?
@@johnriolo5459 I think it helps separate impurities. It does not appear effect the taste.
Skip the plastic leaching disposable plastic containers and reuse and upcycle some nice mason jar sized jars.
@@Amplifymagic I'm afraid of breaking the glass while I'm digging out the hard fat. I have broken through the sides of the plastic ones a couple of times.
Something my family and I do as well. As mentioned the tallow is great for cooking, but I also use it to make soap.
The "Bits of meat" and other tissue are called "cracklings". It usually refers to pork, because pigs used to be raised for fat as well as meat, and pork tallow was so plentiful and widely used that it got it's own name: Lard. You can render tallow from any animal fat, and then use it as cooking fat. Meaning to sauté and fry things. In theory, if you trim the raw fat very well and use a very low heat to render, you can make pastry-grade tallow that won't impart meaty flavors to your baking. Typically lard and suet are used for these applications, and preform better than vegetable shortening. They have a shorter shelf life, and are more expensive to produce. Clarified butter is also an alternative.
In terms of wild game, the fat of some animals is not especially tasty. Rendered tallow can also be used to maintain leather items, and as a lubricant or waterproofing agent. Theoretically, an edible one, though you may not like the taste. It can also be used to season cast-iron. Generally the best fat for this is linseed or flax oil, but any fat will do. Coat a clean, rust-free Iron surface with a thin layer of fat/oil and heat until the it smokes. Remove the iron from heat, apply another coat, and heat again until the desired thickness is achieved. Cast iron may require occasional re-seasoning, as the natural polymerized coating breaks down from over exposure to heat or harsh chemicals or mechanical damage.
So much great info. I was sad over tossing the cracklings, so I'm going to mix with rice, oatmeal, veggies, and meat and give them to the cats and dog
Thanks for the great information
Bear fat is an excellent cooking/baking/leather preserver, etc.... There's not much you can't do with bear fat, it's highly prized in the native American communities. I work with a few natives and they always ask to buy some after hunting season lol
Thank you so much for the tip about the smell, I rendered mine on cast iron over the bon fire and there was still a smell, glad I took your advice and did it outside.
I make mine with a crockpot on low from morning till bed. Refrigerate it all night scrape the bottom and do it till it’s pure. Really just makes the house smell like you are making a roast.
I absolutely love this channel. Awesome job!
I use the meat grinder to ground up the fat. Cooks faster and I think I get much more, also less cook down time.
I feed the leftovers to the chickens (big spoon full each every other day), good for them in the winter..
Great video....
I can't wait to make this tallow and use it when i wrap my next brisket on the smoker. It seems pretty easy, which is great.Thank you so much for the video!
💥 Thank you 💥 for your time and effort
Very well explanation tutorial. Thank you 😊
in "lean times", I have rendered hamburger fat, and strained it, but you have to be careful with doing that. I have used it for smearing on lean steaks for the extra sizzle. Use the cooked hamburger for soups, stews, tacos, etc. use the tallow for cooking other beef dishes that you want to give that extra rich beef flavor. As my grandmother always said, want not waist not.
Waste not, want not...
I love making Tallow in my crock pot
Works great.I do my lard that way also.I always water render mine.Keep it covered with water.When its done let it get cold drain the water off than heat up filter and use or store.
I recently added beef tallow to a flank steak which I cooked it sous vide before grilling it. I don't know, if it was the tallow or the slow and low cooking, but it was the most tender flank steak I have had.
Aaron Franklin adds beef tallow to his briskets to make them tender, juicy as well. I saw other yt videos, and apparently that's the secret ingredient.
My guess is probably both. But slow cooking beef is one of the secrets of the famous Argentine BBQ.
I'm pretty certain that it lasts longer than 3 months.. especially when we use it to preserve meats, pemmican for example will last years with no refrigeration.. and we used to submerged extra cooked meat in the jar with the tallow to persever the meat..
Very nicely explained.
Good job! Thank you 👍
Thank you for making this video
Did my first Wagyu tallow today w/your instructions. Simple. Fun. Prepping to do a Goldee's brisket. Thanks so much.
My granparents were making lard their whole life. Until they pushed the vegetable oil scam.
Thanks! Simple, practical video. Especially like the tips for what tallow can be used from, e.g., the McDonalds reference.
Great video with the current BBQ TH-camr themes of beef tallow and Aaron Franklin
Great Video, thank you.
Thanks for telling us about the small too 👍🏼
We eat and fully enjoy those crispy bits at the end! My oldest son will hover in the kitchen till he can get his hands on some. 😂😂
We render ours with salt and garlic...so maybe that's why we love them, lol. Also our bits end up smaller at the end. We may be going a longer time...?
P.S. 30 years ago when I worked at McDonald's, they used coconut oil because it was thought of as a cheap, throw away fat. Now it's health food. Weird eh? LOL.
Coffee filters work great in a funnel instead of paper towels. Since they aren't meant to absorb much liquid, you don't lose as much
Making it right now.... just making sure I was doing it right lol.
Great video...very professional with a super peronality. 🤗
After filtering via a traditional strainer, I found that using a french press (any flavor from Amazon) works great and is much easier than using coffee filters. Great video!
I bought a half cow and asked the butcher to keep all the trimmings. I am processing the 40 plus pounds of fat tomorrow.
Umm hello Masterbuilt! I just got the 800 series like 2 weeks ago. Can't wait to see videos on it!
My thoughts exactly
This is great! My meat processor is cutting up the beef 🐂 & trimmings are on their way. I can't wait to render my beef tallow. We should pick it up beginning of next month.🎉
I use it to moisten my brisket during the smoke.
Beef tallow is a key ingredient in pemmican. A staple of the plains indians! Its the perfect survival food! Dried beef, tallow and some dried berries.
Doesn't sound delightful at all.
It may not sound "delightful". But it's considered a super food. It stores practically forever, and it provides pretty much everything you need to survive.
As I said, it was a staple of the Plains Indians. And they were masters of survival!
@@toddcarpenter714 yeah I thought it's has a long shelf life, why are they refrigerating it..?
Hi. I'm new here. This video is old, but new to me. Bought 5lbs of the stuff, knowing the B-squared (Basics and Benefits) but wanting to make sure I didn't mess up the rendering part. The reminder about the "house smells" was golden, because who does? So this was very helpful. Ialso do all the grilling and smoking and meat processing and healthier diet stuff too. that was all touched on. Thanks.
Do you add water at all for the process or no
Thanks for showing
Perfect for refried beans
This is great for making homemade hot process soap! It makes it nice and hard!
Hmm. Nice and hard soap. Thought it was beef tallow.
Do you use the fat that seems to not render down on the brisket or discard that. I would like to start this and am interested as I cook brisket once a month. Thank you
You can use any of your fat trimmings!
ty for this. I always just threw away the fat but never again. Beef tallow is all natural and so versatile. can't wait to try French fries with this
those left over bit are great for doggy treats
I just put the fat offcuts in a pan next to the brisket when it’s cooking and use the rendering tallow to baste the brisket. I then strain the rest as you do for (later) ‘Ron.
Hello! Fellow TH-camr here! Cool video. Great info!!!
Thank you!
Great video and love the detail on how to. Thanks for sharing
Great video. I am making beef tallow now with the fat of a cow we bought. We love it for homemade french fries! Thank you.
Have you tried dicing the fat up so you have more surface area to render out the fat? That's the usual procedure when rendering suet. I wonder if that would increase the yeild.
yes it does, the finer you cut up your fat pieces the more yield you get
Hello Hey Girl Hey...
I'm getting my Masterbuilt 1050 offsetSmoker delivered today and I'm excited...
Bob Cooney
Salt Lake City Utah
40 yrs in McDonald's Mgmt and she is exactly right about what we cooked fries in!!
I like to grind it first. Love to cook with some Tallow!
Same!
Thank you
Definitely course grind ... so much easier
This is what my New Orleans grandmother used to call Lard? As in, “Boy, hand me that coffee can of LAWD on stove!”
“Yes Ma’am.”
lard is pork fat, tallow is beef fat
@@blink555 you beat me to it lol
Rendering muscle fat as she is doing does not leave you with a true tallow. I would use this for making suet blocks for birds or maybe greasing a pan but not in a recipe.
Thanks!
You've inspired me to buy more whole cuts of beef. Usually I do this with pork & duck because I make it in big enough amounts to get enough fat. That all changes today! Thanks! Pro-tip: cut your fat into smaller pieces, it will render much faster that way. Same thing with butter or anything you want to render.
Could you use a coffee filter in the funnel in place of paper towel?
Yes!
When you smoked the fat, how long did you smoke it for and what temp? I’m doing a video like this this weekend.
Thanks for this video & the tip to do it outside!
Question: what about using coffee paper filter to strain the impurities out?
Yes that works too
I've heard that tallow from dry aged beef is excellent
Love the new Masterbuilt charcoal smoker you got there!!! I have been wanting to get one of those! Thanks for sharing how to do this, I've been hoping someone would show us all how to make some Beef Tallow. Also thanks for all the work you two put into these videos!
Great video as usual! Where did you get that strainer you used first pour? TIA
Question, i need that strainer how can i find it in Australia or what do i search for? Because the first one you used looked mesh too? How would i know it's fine enough? What is yours called/ where did you get it? 😄
Also, do you need particular jars with a certain lid or just any food grade jars? I know there's a difference when buying jars when people store soup etc as opposed to just regular things, do i need something that has a special seal or certain grade of glass or anything? I have forgotten the ins and outs with glass jars and food storage.
It’s just a mesh strainer! If you need something finer than what you end up with, coffee filters work great.
Paint strainers work great, and pretty cheap.
I’m very impressed on how little muscle or meat is on those slabs of fat. Very nice cutting/butcher job.
Now I gotta buy a brisket😮
Thanks
First time I'm making beef tallow. Thanks for the to-the-point video. FYI paper cone paint filters have a variety of uses in the kitchen and are cheap.
Great tip! I will soon be trying this. Thx for the tip!
Can it be any beef fat or just brisket?
can i freeze it to make it last longer and any idea how long it may last in the freezer?
Thanks for the tip!
I use it as a skin moisturizer also, it's much healthier than a petroleum based moisturizer.
Have you ever used beef talo in your brisket just before you wrap it? Or used it on chopped steak as you cook it for a Philly steak sandwich?
Thank you. Very informative.
I'm doing this with prime rib fat cuts at work but on a larger scale every week. Always rosemary in it tho.
I bet the dogs would like those cooked beef scraps.
Would a coffee filter work?
Yes!
Thank you for sharing this. Got 3 1/2 nice quarts after buying 7 lbs of beef fat from local butcher. Q: how do you clean up the mess? My pan, funnel, knife….everything that came in contact with the tallow turned into a thick white glue that is not coming off easily. I’m now trying a third time using vinegar, lemon and Dutch cleanser. Thank you again.
I've always just used hot water and dish soap!