Rendering Beef Tallow in a Crock Pot
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- เผยแพร่เมื่อ 19 ม.ค. 2024
- Beef tallow is not just a super delicious fat choice in your cooking, but it's super easy to make with minimal equipment! With a crock pot and a little time, you can turn chunks of beef fat into this amazing ingredient. Once made, you can store this in a cool, dry place for up to a year. When I have room, I like to store this in the fridge.
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This video was incredibly well made man
Oh, thanks! 😁
Well done ! Thanks !
Thanks! 😁
I started running beef suet through the grinder and noticed a massive increase in yield along with a smaller time in the stock pot.
Hmm. Interesting! I figured it would speed things up, for sure, but didn't consider a potential increase in yield. I will have to try that next time, to at least compare the amount of tallow I get from the same size bag of fat. Thanks for the comment! 😁
Great upload, here in OZ we call this beef dripping. One very important point is the fact that what you buy from the supermarket is hydrogenated, that is the manufacturer bubbles hydrogen through the liquid, the one made at home is no hydrogenated, also the price of the home made product is a fraction of what you pay for the supermarket product, many times the butcher will give the fat away for free, I'm very pleased to see you using a slow cooker, super crafty idea, totally new to me. Your next project should be rendering pork fat and producing lard. Cheers from OZ mate.
Hey, there! Beef dripping...that just makes it sound incredibly delicious...which it is! Solid points about the hydrogenation and costs, for sure!
Yeah, I originally started using my slow cooker for this on the advice of my butcher friend, who had great success using it. The lower initial cooking temp, along with that splash of water, really helps prevent burning/scorching and results in a tastier end product.
Yes, I'll definitely have to video making pork lard, for sure. 😛 Thanks for the comment and kind words! Cheers!
We buy ground grass fed suet from our local high end butcher.
Low & slow overnight renders a very nice clean beefy tasting tallow.
Just strain the next morning.
Some “wash” the tallow through several water baths to remove the beefiness for use in soaps & candles.
I bet your tallow is delcious! It's crazy how easy it is to make, and how awesome it can be. I have seen people who do the "washing" you mention. That definitely adds some effort and time, but could be cool if a person was into soap/candle making. Thanks for the comment! 😁
I’ve stored rendered beef suet in mason jars for about a year in the basement. Big thing is to check for bits of mold on the bottom of the jar. I think it comes from tiny bits of fatty tissue that weren’t properly separated out. Also make sure to check for any water droplets around the rim after it’s cooled down.
Yeah, those are great tips. Thanks! 👍👍
Great video, saved it for sure! I really liked your idea of just cubing the fat. I was putting mine through a food processor and it took hours! I think I'll try this next time, even with less yield, might be worth it for the time saved. And for using it in soap and balms, I do wet render it at least twice, if not three times, to get it very white, pure, and less stinky, because no one wants their lip balm to smelly beefy, lol! But if I am just using it for cooking, I agree, less pure is better.
No kidding! Yeah, I'm glad I'm not currently trying to make balms/soap, as I'd have to do the same thing, for sure. With the food processor, I also envision quite the icky clean-up process. The cubing method is so quick. 😁 Thanks for the kind words!
What i have done is half way through the render when the fat is soft, I use an immersion blender to break up the pieces. And when I'm initially cutting up the suet, I do it from frozen so it cuts easier.
GOD this makes me want to get a 2nd crock-pot just for making/rendering tallow.
Got a 1.5 Liter one that is fine for me on my own, so getting another one might be a option to make nice tallow
Oh, yeah, for sure! You could probably snag one for cheap at a thrift store or garage sale. This tallow is so awesome. I love it as the base fat for gravies, stewing beef, sauces, shepherd's pie...so many things! 😁
@@ThisDadGoesTo11 The one I have doesn't cost more than 20-30 euros depending on if its discounted/ a sale is going on. as for a thrift store haven't seen one at a nearby thrift store in ages, and most of them look pretty beat up with the teflon layer on the pot being scratched.
its not like I need it tomorrow, So I can just wait when its heavily discounted, just so I can save 5-10 euro's.
Ah, perfect. That sounds like a great plan. It's great to save money when you can!
@@ThisDadGoesTo11 Might even get a larger one to use for regular dishes, and keep the small one just for tallow.
Hey, there's a good idea. 👍
Easier than fry pan and no water added 🥩💪👍
Woot! You're right about it being easier...and less messy. 😁
How long does it usually last? I’m assuming you store it in the refrigerator?
So, apparently it can last up to a year out of the fridge. I always do store in the fridge, though, as I have the space to do so. In those cases, I've had tallow last a could of years, no problem. I imagine you'd be able to easily tell if it had gone rancid just by the smell. Still, if you're just doing small runs, your should really be able to use it before that happens.
Does the tallow have to be pressure canned for long term storage?
You could possibly do that...I've never tried canning it. I usually make up batches of this size, give a jar or two away, and keep the rest in my basement fridge (likely not necessary, but I have the room). It lasts a super long time like that, in my experience.