If you toss the tallow back in the crockpot a third time, WITHOUT water, on the lowest low temp, until it stops bubbling, it will evaporate all the water and should store for even longer!
The time it takes depends on how much water is still in it, how humid it is. You have to keep an eye on it and the absolutely lowest setting. My Grandmother did it over a stove, and stirred constantly. It doesn’t get much thicker, a tiny bit.
OH NO. Did I just mess up my whole batch? Looks like you didn’t cover your crockpot. I made my first batch in the crockpot, but I covered it. I ran it through 2 fresh batches of water and just put it in the crockpot for a third meltdown without any water and didn’t cover it. Maybe I should add water and leave the cover off?
The only thing is, doing it without water increases the rust of free radicals and trans fats. It’s kinda like how heating oil for deep frying does. Maybe low heat is fine tho
I know this is an older video, but I just have to tell you how much I appreciate this information and your calm, clear way of explaining things. Thank you!
I love your knowledge and your ability to encourage me. Starting my first cleaning of Tallow. Just 2ant to say thank you.... Stay tuned till tomorrow 😊.. finger's crossed.
@@awfullawton4470Fat is high energy content. Energy can be converted from one state to another. It's not really that tallow is _flammable,_ but rather once it is ignited it has a lot of energy to release, and all of this energy converted is converted to heat and light in the fire. Nuts burn really well for the same reason. High fat -> high energy -> lots of energy to burn
What she's referring to as "gelatinous impurities" is really just a strong beef broth. The bits you strain out can be further cooked in an oven or crockpot until they are crisp and brown and tender. Drain them of the remaining fat and use them in salads for garnish, for cracklin' biscuits, or just spread on bread. My grandmother's process used baking soda, not salt: First melt and render with plain water, Strain out the bits and put them to brown Chill the tallow and remove it from the broth Broth goes to soup Melt tallow with about an equal amount of water and some baking soda (1/3 cup or more, depending on how much you are purifying) let it simmer a couple of hours Chill and scrape Repeat the baking soda and water step a couple of times if you want
My farm friends took delivery of their slaughtered sheep a few days back and she gave me a packet of sheep fat. It wasn't a big packet at all but I rendered it and I got a jar with 225gms of beautiful white fat which is now sitting in my fridge.
@@BumblebeeApothecary Hi great video thanks so much. But a curious question if the salt draws out the impurities to the bottom. Do I have to keep straining?
@American Grateful I have actually tried the method. I rendered my tallow four times and realized that after a few times rendering there is almost nothing left In cheese cloth
A great use for the waste tallow, the stuff you scrape off, it to lubricate and protect tools with it. Wood shops of old always had tallow on hand to lubricate handsaws and wood planes and it kept them from rusting also.
Also, Saddle Makers/Leather chaps, etc makers. My Daddy was a Master Saddle Maker and also taught Saddle an Tack at school in my city in Tx. TSTI. Doesn't exist anymore of coarse. It was basically a trade school. He made alot of beautiful saddles, chaps, belts, etc...they used tallow alot. It's sad to me that lots of generations will not know abt any of this or even care abt it. 😢
Marisa-Thank you for being so generous with both your method and your encouragement. Sharing your experience with us is gold!! I purified my first batch this weekend. 5 lbs of grass fed leaf fat made about 4 lbs, or 5 pint jars, of white and scent free tallow. For me, the most work came at cleanup. I tried this idea and it helped. Everything metal and the cloth went into the strainer, then into the large metal bowl, then into the oven which had been warmed for a few minutes at 350° . Most of the fat melted into the bowl. Then I wiped everything with paper to remove more fat, and scraped the cloth with the spoon. Using the oven saved me some time and mess- a little heat was great with that stubborn, hard fat. Hope this helps someone else. Happy tallow making to all! ♥️
I have followed your instructions and have made tallow about 8 times now. Thanks for the information. I have found that once I take the purified tallow chunk out the final time, I let it set on a baking rack for about 30 minutes to help dry off some of the residual water, along with dabbing it with a wad of the clean cheesecloth to remove surface droplets. It helps a lot before I melt it down for the storing step. Almost no water is left.
Wonderful to watch! ☺ I render tallow similarly. It's just the "cleaning" process that I take it one step further. Once I've cleaned/cooked in water the tallow I've rendered, I place the now clean tallow back in my heavy bottom pot and slowly bring it up to a simmer. Keeping an eye on it the whole time, not stirring, only watching the small bubbles that rise from the bottom of the pot. Those bubbles are the indicator that there is water in the tallow/fat. Immediately when the bubbles stop, I remove my pot from the stove and pour the now clean and water free tallow into my hot jars. If I for some reason haven't kept a close enough eye on the simmering off the water and I have scorched the tallow, it's back to step one again 😳cleaning/washing until clean/white again... I have also used this cleaning method if any of my tallow, lard or other solid animal fats have gone bad/rancid and even done the same with old ugly looking saved bacon grease... Once washed as many times as needed. Fat is once again not smelly/rancid or discolored. Even the old bacon grease comes out pure white, no smell and no taste. Same as if it was newly rendered lard.
Thank you!!! I rendered for the first time this winter, and it came out well, but still has an odor, and my lard scorched a bit, and smells even stronger than my tallow. I’ll be going through this process to purify everything!
@@kit0690 How did your lard turn out when you "washed" it? If it doesn't come out totally smell free, you can repeat the washing again. Same when/if you scorch your fats, wash them until they've reached the cleanliness you prefer. Know that ALL fats do have a smell and it is near impossible to get them to be totally scent free. You have to figure out what level of "smell" you can live with. It is a balance because the more you wash and heat, you do loose some of the beneficial nutrients that are in the tallow/lard.
@@marianneellman1139 How hot has your pot/crock-pot been set to when you are rendering? To high setting will/can result in scorching. If so, you will need to "wash" it perhaps several times before you reach a more or less smell free product. I have rendered my tallow, lard and other hard fats in both my crock-pot, and in my cast iron big pot. using the water method as well as just a tiny amount of water on the bottom of my pot/crock-pot. I do prefer rendering in my old cast iron pot, but that's most likely due to that, was the way I first learned how to do it. When I do "wash" my rendered or, rancid fats, I use first a regular large pot, doesn't matter if it's a thin bottom pot, since when you are washing the fat, it is only the water that will be touching the bottom of the pot. When simmering off the water from the finished washed fats, which has collected in the fats while washing them, I do use a thick bottom pot. I only simmer on the lowest heat possible and keep a very close eye on the tiny bubbles that come up from the bottom of the pot. Those bubbles are the water in the fat that is, simmering off. You CAN NOT leave this pot and walk away. You need to babysit it, stirring slowly every now and then. As soon as it stopps bubbling, you need to remove the fat/pot from the burner instantly. If you don't, you'll scorch your fat and will have to start over with the process of washing again. You haven't ruined your fat/s, you just need to repeat the washing. Make sure you have your jars sanitized, DRY and HOT. Pour the fat from the pot into the jars. Use a funnel. Be careful, that stuff is hot! If you are worried, use a ladle and scoop the liquid hot fat into the jars. I fill my jars up to the first "ring" closest to the shoulder of the jars. Wipe down with a vinegar paper towel, lid and ring and set aside to cool down until the day after. I have also tried pressure caning hard fats but, I haven't really seen any benefit from doing it. Mostly because it's an extra step and, since you can wash the fat if it smells or looks off. I just can the hot fat in hot dry jars, lids, rings and they seal.
@Crimson Outdoors Co. yeah, those seed oils are also all unsaturated or polyunsaturated fats, which are now understood to be far worse for us than the saturated fats found in animals, which are far more stable.
I just canned 26lbs of hamburger this weekend and ended up with a 2lb block of tallow just like you had. I have not done the second rendering yet, and thank you so much for this. I will be canning most of it. Thanks again. And yes, the lovely gelatinous leftover is super delicious and good for you! I added some to a crock of bean soup, so good!
@@teresakelly2063 I do it 2 ways: 1. Just brown the hamburger and then add to jars and process in pressure canner. I also make patties and then freeze them on cookie sheets and parchment paper and then vacuum seal when they are hard.
So I washed mine 4 times in total. The final time was after the tallow had sat in the outside fridge for two years😅I made your tallow soap and there is no smell of lard/beef/tallow that I can smell. Cheers from Australia😁
13:40 This is how you know the collagen/gelatin is thoroughly extracted, the fat crystallizes into a brittle block, not crumbly or pasty at all, like candlewax. The technique used here is technically a kind of recrystallization, which can be used for purifying anything that you can dissolve or melt at reasonable temperatures
Great tutorials. I've used your videos to make cannabis infused tallow salve (which works great at relieving pain relaxing my boys muscles after intense seizures) and tallow lotions, which both work great. Those first tries did smell like beef, even with some good essential oils added, so the next round will be much more pure and aromatically pleasant. Thanks!
More salt and more rinse steps should clear up that smell. Doing more rinse steps with a smaller volume of water is more effective than doing one rinse step with a large volume of water.
@@TheMaryConway I decarboxylate the flower in the oven first, then add it to the tallow/olive oil in the crock pot for 6-8 hours on low and the cannabinoids transfuse from the plant to the fats. Then I follow either the lotion or salve tutorials on this channel.
My whole life I was trying to find the solution from breakouts. I have been using lard and beef tallow, homemade cream since May (now is September) and my skin has never been better. I removed all other products. Only micellar water and my creams. Skin tesults: Clear. Moist. Definitely more even color. I’m 54. Thank you! Cream recipes : 1. Base: Aloe vera gel, Lard, Additives: liquid concentrate of grapefruit seed extract, essential oils: Frankincense oil, lavender oil and Rose oil. Vitamin E. 2. Base: beef tallow + jojoba oil. 3. Base: beef tallow 4. Base: lard. Same mix of additives.
Thank you. I used this method for some deer tallow but brought it up to a boil in a Dutch oven after purifying and all the water evaporated. It’s important to get the water out because it can cause it to become rancid quickly. The goal is to boil the tallow but make sure it doesn’t get to the smoke point so it doesn’t burn it. Turned out great.
@@VaraSwift actually you can hear it. If you have ever dropped a couple droplets of water in hot oil it makes a crackling sound. It made that sound for about 1-2 mins until all the water was evaporated. I can’t emphasize enough though to only get it hot enough to evaporate the water and not burn your fat. Water evaporates around 212f and tallow has approx 400f smoke point so the temp needs to be somewhere in that range.
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Thank you so much for a great tutorial. I just finished my first batch and it turned out great and odourless. You really gave me confidence to really try this and not just watch the tutorial and wishing to maybe someday get courage to start. Greetings from Iceland 🥳
Great video. Even a bachelor with two left hands when it comes to cooking was able to follow along and turn the pungent beef fat from my last roast into a nice clean tallow. Thank you! I really enjoyed your calm and clear delivery of the information.
This was interesting! In regular beef fat rendering, we heat the fat on the stove top on medium heat till melted, then strain, cool and place that slab of fat into a large pot of water, and boil 5 minutes... cool, remove the slab of fat and do it again... you can add salt to the water to purify additionally... seems about the same to me! Enjoyed the video!
This was a super helpful video. I'm making my first batch with 6 lbs of fat in a huge pot. The only thing I wish this video had was descriptions of about how long you simmered things for in every step and how long you left things in the fridge, just to give us beginners a rough idea of how long to do things for.
I don’t think it’s possible to really nail down exact times. The added lesson here for us is to become more aware intuitively by recognizing when things are ready/done. We’ve lost that skill because we’ve gotten so use to grabbing it off the shelf at the store but with patience and practice we can become more in touch with the old ways and gain our confidence and independence back.
Hello, thank you so so much for this video! I’m from Los Angeles and recently moved to a very rural town in Hawaii and have been trying to be a lot more independent and resilient on my Homestead. Back in LA I used your method with leaf tallow I got from a local butcher and it works perfectly! Since I’ve been here we bought a half a cow from a local rancher, I saved all the fat and just made my first batch, had to purify it a few times since I used both leaf fat and other fat and it’s perfect, thank you so so much, it feels good to be able to use the entire cow!
@@rubyjlove Standings Butchery on Melrose sells quality grass fed tallow. If you want to make your own you can call and ask them if they have the leaf fat for sale and you can make your own.
You can put a large spoon through the v at the top of your strainer, set the strainer in your bowl with the spoon on the outside. Your strainer will be braced, and It will allow you to use both hands
Instant pot has a slow cooking setting that would make it so much easier. I make bone broth in mine and I let it cook on the slow cooking setting for a few days and it’s always perfect. I mostly use the slow cooking setting. Trust me you would love it too if you try it 😊
I’m trying to render 5lbs of suet in my instapot on the slow cooker mode and low setting. It’s been going for almost 12 hours now and is now where near being fully rendered yet :(
I just recently discovered the joys of tallow skincare, and have been making my own. I was so glad to find this resource, because I'm sure the next thing I will want to do is try my hand at making my own tallow. :) You made an excellent video, making this process very clear, and I have confidence that I could do this.
Always love your videos Marisa! You not only go over every step for us visual learners but you also audibly explain what you're doing as well as why, while adding tips to make it smoother. I really appreciate you and your knowledge. You have taught me so much throughout the years and helped me take better care of my family. Forever grateful to have found your channel . Keep spreading the love!
Thank you so much for your video, you really clarified not just the tallow, the whole process for this, I remember my Grandma doing this, but I never had the details as you show it. You have my like and a new follower.
Thank you for this video!!!! Second time making tallow but first time doing the extra step of purifying. You broke it down so well and I’m so happy to do this method moving forward. Now I can not just cook with it but make skincare 😊
Girl i love this!! Your cute belly threw me off cause you don't look pregnant from the front! My sister and best friend are both pregnant and sound just like when talking right now :) this helped me feel so confident in making my own tallow.
How long did it take for the initial rendering. My crock pot has only a high and low setting. I set it to low and after 3 hrs I turned it to high as it did not seem hot enough. I'm now on hour 5 (second hour on high)....I might transfer it to a pot on the stove
yay ~ what a fabulous video. i was just gifted some bear fat, and i'm going to try your method. my mom recently rendered some deer tallow and used your video. she was ready to share info, i was telling her about the bear fat, and she said oh watch that video from that cute gal, she has some kids and lives in colorado maybe. i said oh yes i know who you are talking about. thank you for such an informative video, i know what goes into video editing, well done and merry christmas
@@splendidescape your judgements are not called for in North America.. There are populations allowed to harvest the lands. I don't eat rabbit uterus but wont say anything to someone who does. You have the internet, learn before speaking.
@@dana102083 A bit harsh!!! And somewhat defensive! We from other countries without bears, are understandably surprised to hear that bear is eaten. It does not come within the biblical description of kosher meats, which have cloven hooves and chew their cud. Those are animals more normally killed for food.
This was a great video! I'll admit, I was skeptical when I read wet method and saw the water that was used as I have been warned it can make tallow/lard/schmultz more perishable, but your method is very thorough, and I would feel safe using it. Now, I just need to build up a nice collection of beef fat in my freezer to make this. Thank you!
I recently found a chunk of "suet" labelled at my grocery store (Hannafords) and I rendered it down - got a pint and 1/2 of tallow. Been using it to cook my eggs and saute things and I love how it bubbles and the faint beef smell. Now I found a local farm selling grass fed beef and they offer the fat for rendering. So excited to try it on a larger scale. Your instructions and experience is just what I needed thank you!!
This looks like a handy way to render fat. I've been rendering my own tallow for 40+ years. The smell always made me sick to my stomach so I put a little Vicks rub under my nose when rendering fat.
Thank you, from Melbourne Australia. I'm going to source some grass fed tallow to render and whip into cream for my mother who is doing radiotherapy. It causes skin irritations and we are conscious of skin products full of other chemicals. Thanks for your wonderful videos. I've subscribed!
I am from Melbourne & used this www.cherrytreeorganics.com.au/products/organic-beef-tallow?variant=360320777 - 100% grass fed organic small local farms x
I whip my rendered tallow up with some Australian Organic jojoba oil into a lovely face/body cream. No nasty chemicals in it , just essential oils and my 62 year old skin loves it. Use it on my décolletage too and it’s made my skin nicer and nicer over the years. Great idea after chemo I would say or any operation and scars
I love this video. I watched it before and then again just now because I am currently rendering lamb tallow. I couldn't figure out how to get out the meat smell. But this has helped. I hope it turns out really well. We'll see.
If you put a sprig of Rosemary in with the fat it also gets the meat smell out. Have been doing that for 50 years (learnt that trick in France in the 70s)
Help, I rendered my tallow. Dry method, however, after I strained it and put it in the freezer and it still smells like beef. Can I render it again and add the salt and water, and it will take out the Beef smell?
Great video, thanks. Maybe helpful, I use alot of tallow for my catering business. A bigger piece of cloth with an elastic around a regular pot and pour from the croc pot. The last bit close to the water I strain onto a tall narrow glass or container and the impurities settle to the bottom.
I saved a lot of fat from my tri tip and want to render it into tallow . I think this method that you show is top notch . Time to learn what our parents grandparents and so on knew about food and all the things we can eat besides something that comes in a box from place that looks like a box .
Thank you! I got "rendered" tallow from a local farmer to use in balms but it still smells like beef and when I flipped the loaf pans over to melt them I saw these dark bits you describe. I thought it was a lost cause but I see now I can just render one or 2 more times! You are a money saver--thank you!!!!!
You are a great teacher. I'm very much looking forward to converting our deer tallow from our successful hunting season into bar soap using your instructions. I used your hyperlinks as well for those purchases. Keep up the great work.
I have a few jars on my canning shelf. I love making soap out of it. Winter is my soap making season. Thanks for sharing such a great step by step video for people who may feel intimidated about just doing it. ☮️-Kirsten
Love the video, have you ever used the gelatinous water? I used the muscle fat and the remaining water was super jelly-like, was wondering if I could use that for soups and sauces since it must be full of collagen.
Many Italians have been doing Lard (pork) forever, but we do not necessarily use salt, in early days salt was too expensive. Now, Lard is used for cooking, preserving, whatever you like. Tallow is same, same, except from beef. awesome as ever.
I have recently harvested a whitetail deer. Most people I know automatically discard the tallow from deer. I intend to use this method on the tallow I remove from this animal. I will update as to what I discover in the process. Thank you for this video.
I just got a first deer as well and my friend who shot it also showed me how to butcher.. she had so much fat I had to save it. Too bad it was so cold the night we got it and I didn’t save any of the visceral fat. Next time. I just started on my second round of purifying with salt & water.. this first bit of fat had a lot of meaty bits in it. I have another 3 gal bucket full of pretty clean fat to do probably Monday..
@@foxywhitetip7387 I think they usually are but this girl had a lot of fat on her back! I’m grateful for it. Used some for candles & rendered rest to use for skin cream whenever I can get around to doing it.
Hello! I just became your follower, I absolutely love your videos, you’re very knowledgeable person, we are so lucky to have you showing us all that. 🍀
I do get the tallow from the bone broth that I do prepare. Although, in the place I live (MX) there is not regulation to indicate, "grass fed" products but a butcher did teach me how to know it. If the tallow is yellowish, then it is from grass fed animals but if the tallow is white then it is most probably that the animals were fed grains. So, I do keep for cooking only the yelowish tallow.
Excellent video! I just use the fat from 75% ground beef that I brown ( before seasoning the beef). I recently browned 15 lbs of ground beef ( canner ☺️) and got almost1 1/2- 2 pints of Tallow after clarifying. Maybe it’s not tallow but it came out white and hard after clarifying 3-4 times.
The lean fat, the ultra good stuff is called Suet. So that's what you may want to specifically ask for at the butcher shop. I would also clarify with them.. that is it either all suet or if it's mixed; meaning that the fat is from both the organ area and the other trimmed fat from the meat muscle cuts. Both will work really well, you will just want to definitely do both steps and maybe a 3rd render if it's mixed or all from muscle fat.
Does the salt affect the taste ? Or does it stay with the water? I know it seems like stupid question but I’m asking because another video I watched the lady said you can repeat this process a bunch of times each time using salt again. If you did the process 3-4 times and each time use 3 Tbsp that would be a LOT of salt
What do you like to make with tallow? Get the full article and printable recipe card -> bumblebeeapothecary.com/how-to-render-and-purify-tallow-so-that-it-is-odorless-and-white/
I’m glad I ran across this video, very helpful for purification, I’ve rendered lots of tallow, but it hasn’t been purified, thank you very much for your time and sharing this knowledge!
Thanks so much Marisa! :) I love how easy and simple your videos are. You have a wonderful way of explaining things. I'm trying this method today with my beef tallow xx
Thanks Marissa! My first whipped balm did smell beefy 🤢 which lead me to put to much of the peppermint EO and I ended up getting a bit of a reaction on my skin 🤦🏽♀️ but the second time around was better as I purified it once and added some to my first balm to lower the EO ratio without adding any extra beef smell. Next time I will give your method a try :) it will probably be even better. 👍
Lovely thank u darling for this . Funny enough this was what was ate by our forbears in Africa, until the westerner colonisers/ human hunters came and destroyed the mentality of the African man, while trafficiking them with impunity, making them believe everything they have , ain't good enough and not well 'processed' n packaged😭😭. Instead of them to save all of humanity by truly improving what was met in Africa or leaving their healthy diet alone in their form until they are ready to deal with it. Which would have been a natural course of event. We would have had a healthier world today. And this was even how the whole world have been living until they brought silly science to negate all good things and after century of lies, science again is used to say all these refined oils are actually dangerous tk our heart n overall health. Thanks so much for this heads up. God bless your n your family.
A gravy separater is also good to separate the water from the fat. It isn't going to 100% separate unless you leave some of the fat in the water, but it's an easy start.
I'm in the process of making some tallow for cooking and what I do to get the water all the way out is putting it on the stove and heating the purified oil to around 235f it takes some time to get to that temp but when it does all of the water cooks off. Then I let it cool to store. Great video on purifying!
Nice video! Can I ask you, or anybody here, is it ok to put salt and then having it on you skin at such amount? Or the opposite, its really not much and its ok? Thank you!
Thank you so much for this very thorough video! So well done and I’m making my very first batches of tallow today. The only question I have is you said “render for awhile” for the first time. Can you suggest approximately how long the first render should cook for on low?
You're welcome! The first rendering time varies a lot depending on the size of fat chunks. For ground fat, which is ideal and renders the quickest, I usually let it go for 8 hours. I have more tips here: th-cam.com/video/EH5TJgCyJug/w-d-xo.html
@@BumblebeeApothecary in this video how many pounds of raw beef fat did you put in the crock pot, and how many pounds of tallow did it make? Finally found a farm an hour away that provides grass fed beef fat
Hi Marisa! After storing the tallow in your mason jars, how do you melt it down when you’re ready to use it? Or would you just scoop it out? I feel like that would be difficult when it’s solidified. Thanks in advance, I appreciate you!
I chill it in a flexible container, like plastic, then pop it out when it solidifies. Then I store it in ziplock bags in the freezer. I keep a chunk in the fridge, so I can cut bits off as needed.
I've made lard but I'm about to make my first batch of tallow. Thankfully for all the helpful tips! I can't wait to try it on my skin and in my soap. ❤
Hi Marissa! Thank you for the tutorial. I have rendered my tallow twice now but it still has a beefy odor and my tallow is soft even after setting in the refrigerator. Any suggestions on what I can do or what I’ve done incorrectly?
You're welcome! I'm happy to help. Sometimes fat from other areas of the animal (like trim fat) ends up soft even if you do everything right. As for the smell, different qualities of tallow will sometimes still have some smell. You can try doing another purification step. Even if there is some smell, this is the method to get the most odorless tallow possible. And if you're using it for skincare, essential oils help. Hope that helps!
Thank you for the information. I’m learning so much. I tried another round of rendering and it did harden and seems to have less of a smell. Thanks again for the help.
Thank you so much for this video. I have been using a bought Tallow body balm from Tasmania, it is lovely but just too expensive. So I decided to research on how to render. I liked the look of your wet method. I managed to get some beautiful suet from our local butcher. He gave it to me as he didnt know the price. I rendered it exactly how you demonstrated. It has turned out really white. I made a test batch of batch of balm using 150grams of tallow, 60ml of virgin live oil and virgin avocado oil. Plus 30 drops of Lemon Myrtle produced here in Australia. Smells divine, not hint of beef! Consistency is a little oily so next batch will use just 40mls of oil. I have suffered from Psoriasis in the fast which has left my skin dry and patchy, this balm really helps. I use it on my face too.
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If you toss the tallow back in the crockpot a third time, WITHOUT water, on the lowest low temp, until it stops bubbling, it will evaporate all the water and should store for even longer!
When you say, stops bubbling, does it thicken? Sounds better then the way Marissa does it, but how long does it usually take?
For how long?
The time it takes depends on how much water is still in it, how humid it is. You have to keep an eye on it and the absolutely lowest setting. My Grandmother did it over a stove, and stirred constantly. It doesn’t get much thicker, a tiny bit.
OH NO. Did I just mess up my whole batch? Looks like you didn’t cover your crockpot. I made my first batch in the crockpot, but I covered it. I ran it through 2 fresh batches of water and just put it in the crockpot for a third meltdown without any water and didn’t cover it. Maybe I should add water and leave the cover off?
The only thing is, doing it without water increases the rust of free radicals and trans fats. It’s kinda like how heating oil for deep frying does. Maybe low heat is fine tho
I know this is an older video, but I just have to tell you how much I appreciate this information and your calm, clear way of explaining things. Thank you!
Thank you so much!
Absolutely very helpfu video l love you so much thank you from Ethiopia
@@BumblebeeApothecarycan I use coffee filter instead of the cheese cloth?
Yes!! She is the best
I love your knowledge and your ability to encourage me. Starting my first cleaning of Tallow. Just 2ant to say thank you.... Stay tuned till tomorrow 😊.. finger's crossed.
BTW, something you can do with the diirty tallow that you scrape off is make fire starters out of it. Just mix it with shredded paper or dryer lint.
seriously? so i can make firestarter with beef tallow ?
@@awfullawton4470yes it is flammable.
@@cyndlehick9777 so beef tallow is flamable?
@@awfullawton4470Fat is high energy content. Energy can be converted from one state to another. It's not really that tallow is _flammable,_ but rather once it is ignited it has a lot of energy to release, and all of this energy converted is converted to heat and light in the fire.
Nuts burn really well for the same reason. High fat -> high energy -> lots of energy to burn
Great idea!!!
What she's referring to as "gelatinous impurities" is really just a strong beef broth.
The bits you strain out can be further cooked in an oven or crockpot until they are crisp and brown and tender. Drain them of the remaining fat and use them in salads for garnish, for cracklin' biscuits, or just spread on bread.
My grandmother's process used baking soda, not salt:
First melt and render with plain water,
Strain out the bits and put them to brown
Chill the tallow and remove it from the broth
Broth goes to soup
Melt tallow with about an equal amount of water and some baking soda (1/3 cup or more, depending on how much you are purifying)
let it simmer a couple of hours
Chill and scrape
Repeat the baking soda and water step a couple of times if you want
Hi I have a question. Wouldn't the "beef broth" be extremely salty
@@RebeccaC2024you can add cabbage while simmering the broth, then strain and toss the cabbage. The cabbage soaked up a good amount of the salt.
@therichgirlnextdoor a couple of potatoes will also pull salt
@@pauljohnson2372 That's true. I actually was going to mention that tip. Cheers.
I want to eat at your house so bad 😂
My farm friends took delivery of their slaughtered sheep a few days back and she gave me a packet of sheep fat. It wasn't a big packet at all but I rendered it and I got a jar with 225gms of beautiful white fat which is now sitting in my fridge.
It makes the Best soap!♡
You've taken it to a Chemistry level. In a way, your method produces pharmaceutical grade tallow. I am impressed!
Good to know:)
Haha thank you! :)
@@BumblebeeApothecary Hi great video thanks so much. But a curious question if the salt draws out the impurities to the bottom. Do I have to keep straining?
@@Amenranka in theory straining makes it so you don't have as much impurities from the get go, so as to decrease losses
@American Grateful I have actually tried the method. I rendered my tallow four times and realized that after a few times rendering there is almost nothing left In cheese cloth
A great use for the waste tallow, the stuff you scrape off, it to lubricate and protect tools with it. Wood shops of old always had tallow on hand to lubricate handsaws and wood planes and it kept them from rusting also.
Thanks for sharing, that's a great idea!
No way!
Right On !👋👍🙏🇨🇦🍁🇭🇷
Also, Saddle Makers/Leather chaps, etc makers. My Daddy was a Master Saddle Maker and also taught Saddle an Tack at school in my city in Tx. TSTI. Doesn't exist anymore of coarse. It was basically a trade school. He made alot of beautiful saddles, chaps, belts, etc...they used tallow alot. It's sad to me that lots of generations will not know abt any of this or even care abt it. 😢
Real good for heavy duty zippers too
Marisa-Thank you for being so generous with both your method and your encouragement. Sharing your experience with us is gold!! I purified my first batch this weekend. 5 lbs of grass fed leaf fat made about 4 lbs, or 5 pint jars, of white and scent free tallow.
For me, the most work came at cleanup. I tried this idea and it helped.
Everything metal and the cloth went into the strainer, then into the large metal bowl, then into the oven which had been warmed for a few minutes at 350° . Most of the fat melted into the bowl. Then I wiped everything with paper to remove more fat, and scraped the cloth with the spoon. Using the oven saved me some time and mess- a little heat was great with that stubborn, hard fat. Hope this helps someone else.
Happy tallow making to all! ♥️
Thanks for sharing!
Oh great idea!
thanks for sharing! It can't be worse of a mess than beeswax
How did you manage to rid of the beefy tallow smell???
@@marianneellman1139 each batch is a bit different w odor. But I just kept purifying til I couldn’t smell the tallow. Hope this helps!
I have followed your instructions and have made tallow about 8 times now. Thanks for the information. I have found that once I take the purified tallow chunk out the final time, I let it set on a baking rack for about 30 minutes to help dry off some of the residual water, along with dabbing it with a wad of the clean cheesecloth to remove surface droplets. It helps a lot before I melt it down for the storing step. Almost no water is left.
How long does your tallow last? I’m curious if purified tallow has a shorter shelf life for this reason!
Do you use frozen suet? Or should we let it defrost first?
Thank you!!! I just made this recipe and still had water on it so now I have to use it quickly before it gets rancid.
Wonderful to watch! ☺ I render tallow similarly. It's just the "cleaning" process that I take it one step further. Once I've cleaned/cooked in water the tallow I've rendered, I place the now clean tallow back in my heavy bottom pot and slowly bring it up to a simmer. Keeping an eye on it the whole time, not stirring, only watching the small bubbles that rise from the bottom of the pot. Those bubbles are the indicator that there is water in the tallow/fat.
Immediately when the bubbles stop, I remove my pot from the stove and pour the now clean and water free tallow into my hot jars. If I for some reason haven't kept a close enough eye on the simmering off the water and I have scorched the tallow, it's back to step one again 😳cleaning/washing until clean/white again...
I have also used this cleaning method if any of my tallow, lard or other solid animal fats have gone bad/rancid and even done the same with old ugly looking saved bacon grease... Once washed as many times as needed. Fat is once again not smelly/rancid or discolored. Even the old bacon grease comes out pure white, no smell and no taste. Same as if it was newly rendered lard.
Thank you..that's awesome information too. ❤
Thank you!!! I rendered for the first time this winter, and it came out well, but still has an odor, and my lard scorched a bit, and smells even stronger than my tallow. I’ll be going through this process to purify everything!
I can't seem to get my tallow to have no smell...l don't know what I am doing wrong 🤯
@@kit0690 How did your lard turn out when you "washed" it? If it doesn't come out totally smell free, you can repeat the washing again. Same when/if you scorch your fats, wash them until they've reached the cleanliness you prefer.
Know that ALL fats do have a smell and it is near impossible to get them to be totally scent free. You have to figure out what level of "smell" you can live with. It is a balance because the more you wash and heat, you do loose some of the beneficial nutrients that are in the tallow/lard.
@@marianneellman1139 How hot has your pot/crock-pot been set to when you are rendering? To high setting will/can result in scorching. If so, you will need to "wash" it perhaps several times before you reach a more or less smell free product.
I have rendered my tallow, lard and other hard fats in both my crock-pot, and in my cast iron big pot. using the water method as well as just a tiny amount of water on the bottom of my pot/crock-pot. I do prefer rendering in my old cast iron pot, but that's most likely due to that, was the way I first learned how to do it.
When I do "wash" my rendered or, rancid fats, I use first a regular large pot, doesn't matter if it's a thin bottom pot, since when you are washing the fat, it is only the water that will be touching the bottom of the pot.
When simmering off the water from the finished washed fats, which has collected in the fats while washing them, I do use a thick bottom pot. I only simmer on the lowest heat possible and keep a very close eye on the tiny bubbles that come up from the bottom of the pot. Those bubbles are the water in the fat that is, simmering off. You CAN NOT leave this pot and walk away. You need to babysit it, stirring slowly every now and then. As soon as it stopps bubbling, you need to remove the fat/pot from the burner instantly. If you don't, you'll scorch your fat and will have to start over with the process of washing again. You haven't ruined your fat/s, you just need to repeat the washing.
Make sure you have your jars sanitized, DRY and HOT. Pour the fat from the pot into the jars. Use a funnel. Be careful, that stuff is hot! If you are worried, use a ladle and scoop the liquid hot fat into the jars. I fill my jars up to the first "ring" closest to the shoulder of the jars. Wipe down with a vinegar paper towel, lid and ring and set aside to cool down until the day after.
I have also tried pressure caning hard fats but, I haven't really seen any benefit from doing it. Mostly because it's an extra step and, since you can wash the fat if it smells or looks off. I just can the hot fat in hot dry jars, lids, rings and they seal.
I freaking love tallow. It’s one of the very few things that doesn’t break me out or cause any weird reactions on my skin.
Yay, another tallow fan! 😃🙌🏼
@Crimson Outdoors Co. yeah, those seed oils are also all unsaturated or polyunsaturated fats, which are now understood to be far worse for us than the saturated fats found in animals, which are far more stable.
Watched this on 1.5x speed, perfect. Great video thank you.
She deserves 0.5 speed❤️
I just canned 26lbs of hamburger this weekend and ended up with a 2lb block of tallow just like you had. I have not done the second rendering yet, and thank you so much for this. I will be canning most of it. Thanks again. And yes, the lovely gelatinous leftover is super delicious and good for you! I added some to a crock of bean soup, so good!
How do you can your burger and how do you use it later?
@@teresakelly2063 I do it 2 ways: 1. Just brown the hamburger and then add to jars and process in pressure canner. I also make patties and then freeze them on cookie sheets and parchment paper and then vacuum seal when they are hard.
So I washed mine 4 times in total. The final time was after the tallow had sat in the outside fridge for two years😅I made your tallow soap and there is no smell of lard/beef/tallow that I can smell. Cheers from Australia😁
13:40 This is how you know the collagen/gelatin is thoroughly extracted, the fat crystallizes into a brittle block, not crumbly or pasty at all, like candlewax. The technique used here is technically a kind of recrystallization, which can be used for purifying anything that you can dissolve or melt at reasonable temperatures
Thank you for sharing :)
The hood really preciates your work! Love from South Africa. ✊💪
Great tutorials. I've used your videos to make cannabis infused tallow salve (which works great at relieving pain relaxing my boys muscles after intense seizures) and tallow lotions, which both work great. Those first tries did smell like beef, even with some good essential oils added, so the next round will be much more pure and aromatically pleasant. Thanks!
Oh wonderful, glad to hear it! 😊
B
David Cromar how do you make your cannabis salve??
More salt and more rinse steps should clear up that smell. Doing more rinse steps with a smaller volume of water is more effective than doing one rinse step with a large volume of water.
@@TheMaryConway I decarboxylate the flower in the oven first, then add it to the tallow/olive oil in the crock pot for 6-8 hours on low and the cannabinoids transfuse from the plant to the fats. Then I follow either the lotion or salve tutorials on this channel.
This is a wonderful video. These ways need to be preserved. Great to see a young family doing this.
Thank you so much!
My whole life I was trying to find the solution from breakouts. I have been using lard and beef tallow, homemade cream since May (now is September) and my skin has never been better. I removed all other products. Only micellar water and my creams. Skin tesults: Clear. Moist. Definitely more even color. I’m 54. Thank you!
Cream recipes :
1. Base: Aloe vera gel, Lard,
Additives: liquid concentrate of grapefruit seed extract, essential oils: Frankincense oil, lavender oil and Rose oil. Vitamin E.
2. Base: beef tallow + jojoba oil.
3. Base: beef tallow
4. Base: lard.
Same mix of additives.
Thank you. I used this method for some deer tallow but brought it up to a boil in a Dutch oven after purifying and all the water evaporated. It’s important to get the water out because it can cause it to become rancid quickly. The goal is to boil the tallow but make sure it doesn’t get to the smoke point so it doesn’t burn it. Turned out great.
How did you know it was all boiled off? Could you see a separation layer disappear?
@@VaraSwift actually you can hear it. If you have ever dropped a couple droplets of water in hot oil it makes a crackling sound. It made that sound for about 1-2 mins until all the water was evaporated. I can’t emphasize enough though to only get it hot enough to evaporate the water and not burn your fat. Water evaporates around 212f and tallow has approx 400f smoke point so the temp needs to be somewhere in that range.
Thank you so much for a great tutorial. I just finished my first batch and it turned out great and odourless. You really gave me confidence to really try this and not just watch the tutorial and wishing to maybe someday get courage to start. Greetings from Iceland 🥳
Great video. Even a bachelor with two left hands when it comes to cooking was able to follow along and turn the pungent beef fat from my last roast into a nice clean tallow. Thank you! I really enjoyed your calm and clear delivery of the information.
This was interesting! In regular beef fat rendering, we heat the fat on the stove top on medium heat till melted, then strain, cool and place that slab of fat into a large pot of water, and boil 5 minutes... cool, remove the slab of fat and do it again... you can add salt to the water to purify additionally... seems about the same to me! Enjoyed the video!
Thanks for sharing! :)
This was a super helpful video. I'm making my first batch with 6 lbs of fat in a huge pot.
The only thing I wish this video had was descriptions of about how long you simmered things for in every step and how long you left things in the fridge, just to give us beginners a rough idea of how long to do things for.
I don’t think it’s possible to really nail down exact times. The added lesson here for us is to become more aware intuitively by recognizing when things are ready/done. We’ve lost that skill because we’ve gotten so use to grabbing it off the shelf at the store but with patience and practice we can become more in touch with the old ways and gain our confidence and independence back.
Hello, thank you so so much for this video! I’m from Los Angeles and recently moved to a very rural town in Hawaii and have been trying to be a lot more independent and resilient on my Homestead. Back in LA I used your method with leaf tallow I got from a local butcher and it works perfectly! Since I’ve been here we bought a half a cow from a local rancher, I saved all the fat and just made my first batch, had to purify it a few times since I used both leaf fat and other fat and it’s perfect, thank you so so much, it feels good to be able to use the entire cow!
That's wonderful!
Are you on the Big Island?
@@jjhulce722 yes! North Kohala
Hi! I’m in LA, do you mind sharing which butcher did you get your leaf tallow from? Is it grass fed? TIA!
@@rubyjlove Standings Butchery on Melrose sells quality grass fed tallow. If you want to make your own you can call and ask them if they have the leaf fat for sale and you can make your own.
Thank you I do appreciate u showing us how to make clean unseated tallow.
You are so welcome!
Thanks for spreading the word about Grass Fed Tallow! We love what you are doing!
You can put a large spoon through the v at the top of your strainer, set the strainer in your bowl with the spoon on the outside. Your strainer will be braced, and It will allow you to use both hands
I would salt and through the bits in the air fryer . Great snack.
I tried rendering tallow once and it still smelled very much like beef. I wish I had seen this video. I will try again. Thank you for this video.
Instant pot has a slow cooking setting that would make it so much easier. I make bone broth in mine and I let it cook on the slow cooking setting for a few days and it’s always perfect. I mostly use the slow cooking setting. Trust me you would love it too if you try it 😊
👋👍🙏🇨🇦🍁🇭🇷
I’m trying to render 5lbs of suet in my instapot on the slow cooker mode and low setting. It’s been going for almost 12 hours now and is now where near being fully rendered yet :(
I just recently discovered the joys of tallow skincare, and have been making my own. I was so glad to find this resource, because I'm sure the next thing I will want to do is try my hand at making my own tallow. :) You made an excellent video, making this process very clear, and I have confidence that I could do this.
Hi, thank you for your video! It would be great to know exactly how much time has lapsed during the crockpot rendering.
Great demonstration! Thank you!
Always love your videos Marisa! You not only go over every step for us visual learners but you also audibly explain what you're doing as well as why, while adding tips to make it smoother. I really appreciate you and your knowledge. You have taught me so much throughout the years and helped me take better care of my family. Forever grateful to have found your channel . Keep spreading the love!
Thank you so much for all your support! I really appreciate it more than you know :)
DITTO ! Too people do high speed videos without a word or typed into , and is VERY ANNOYING !!!
Thank you so much for your video, you really clarified not just the tallow, the whole process for this, I remember my Grandma doing this, but I never had the details as you show it.
You have my like and a new follower.
Thank you so much!
Thank you for this video!!!! Second time making tallow but first time doing the extra step of purifying. You broke it down so well and I’m so happy to do this method moving forward. Now I can not just cook with it but make skincare 😊
I've made tallow/ lard three times now, and I reference this video every time. Thank you!
Is your tallow odour less?
@henafirdous4056 It always has a bit of a greasy smell. So no, not entirely odorless.
Girl i love this!! Your cute belly threw me off cause you don't look pregnant from the front! My sister and best friend are both pregnant and sound just like when talking right now :) this helped me feel so confident in making my own tallow.
The best face cream you can make.
Loved this... did exactly as you said and mine came out perfectly. Tasteless, odorless perfection. Thanks for your help.
Wonderful!! Thanks for sharing!
How long did it take for the initial rendering. My crock pot has only a high and low setting. I set it to low and after 3 hrs I turned it to high as it did not seem hot enough. I'm now on hour 5 (second hour on high)....I might transfer it to a pot on the stove
yay ~ what a fabulous video. i was just gifted some bear fat, and i'm going to try your method. my mom recently rendered some deer tallow and used your video. she was ready to share info, i was telling her about the bear fat, and she said oh watch that video from that cute gal, she has some kids and lives in colorado maybe. i said oh yes i know who you are talking about. thank you for such an informative video, i know what goes into video editing, well done and merry christmas
Oh wow, thank you so much! This is the sweetest comment! You’re very welcome 😊 It is a lot of work, but I do love doing it 😃 Merry Christmas!
You eat bear in america? OMG..
@@splendidescape your judgements are not called for in North America.. There are populations allowed to harvest the lands. I don't eat rabbit uterus but wont say anything to someone who does. You have the internet, learn before speaking.
I’m jealous wish I had bear far to render!
@@dana102083 A bit harsh!!! And somewhat defensive!
We from other countries without bears, are understandably surprised to hear that bear is eaten.
It does not come within the biblical description of kosher meats, which have cloven hooves and chew their cud. Those are animals more normally killed for food.
This was a great video! I'll admit, I was skeptical when I read wet method and saw the water that was used as I have been warned it can make tallow/lard/schmultz more perishable, but your method is very thorough, and I would feel safe using it. Now, I just need to build up a nice collection of beef fat in my freezer to make this. Thank you!
You're welcome! I thought the same thing at first, but I have made SO many batches of tallow this way, and it's never molded :)
I recently found a chunk of "suet" labelled at my grocery store (Hannafords) and I rendered it down - got a pint and 1/2 of tallow. Been using it to cook my eggs and saute things and I love how it bubbles and the faint beef smell. Now I found a local farm selling grass fed beef and they offer the fat for rendering. So excited to try it on a larger scale. Your instructions and experience is just what I needed thank you!!
This looks like a handy way to render fat. I've been rendering my own tallow for 40+ years. The smell always made me sick to my stomach so I put a little Vicks rub under my nose when rendering fat.
Thank you, from Melbourne Australia. I'm going to source some grass fed tallow to render and whip into cream for my mother who is doing radiotherapy. It causes skin irritations and we are conscious of skin products full of other chemicals. Thanks for your wonderful videos. I've subscribed!
That's so nice of you! Sending well wishes for your mother!!
I am from Melbourne & used this www.cherrytreeorganics.com.au/products/organic-beef-tallow?variant=360320777 - 100% grass fed organic small local farms x
@@JanelleShaw44 Thanks for the link!
I whip my rendered tallow up with some Australian Organic jojoba oil into a lovely face/body cream. No nasty chemicals in it , just essential oils and my 62 year old skin loves it. Use it on my décolletage too and it’s made my skin nicer and nicer over the years. Great idea after chemo I would say or any operation and scars
I love this video. I watched it before and then again just now because I am currently rendering lamb tallow. I couldn't figure out how to get out the meat smell. But this has helped. I hope it turns out really well. We'll see.
Thank you so much! This should help. Let me know how it turns out! 😊
@@BumblebeeApothecary it turned out really well. I have almost 5 lbs of fat rendered.
@@hyrunnisa997 how was it , were able to eliminate any after taste or smell.
If you put a sprig of Rosemary in with the fat it also gets the meat smell out. Have been doing that for 50 years (learnt that trick in France in the 70s)
Help, I rendered my tallow. Dry method, however, after I strained it and put it in the freezer and it still smells like beef. Can I render it again and add the salt and water, and it will take out the Beef smell?
An easier method for me is to first strain through a fine mesh strainer and then a single coffee filter. Replace the filter as necessary.
Great video, thanks. Maybe helpful, I use alot of tallow for my catering business. A bigger piece of cloth with an elastic around a regular pot and pour from the croc pot. The last bit close to the water I strain onto a tall narrow glass or container and the impurities settle to the bottom.
It's great to see you developed your process since your earlier versions. Nice tallow for sure.
I saved a lot of fat from my tri tip and want to render it into tallow . I think this method that you show is top notch . Time to learn what our parents grandparents and so on knew about food and all the things we can eat besides something that comes in a box from place that looks like a box .
this is so genius! Thank you! I've been rendering for years and i've never heard of this before!
Thanks!
I made my first tallow today and lotion! Thank you for your videos ❤
Thank you! I got "rendered" tallow from a local farmer to use in balms but it still smells like beef and when I flipped the loaf pans over to melt them I saw these dark bits you describe. I thought it was a lost cause but I see now I can just render one or 2 more times! You are a money saver--thank you!!!!!
You are a great teacher. I'm very much looking forward to converting our deer tallow from our successful hunting season into bar soap using your instructions. I used your hyperlinks as well for those purchases. Keep up the great work.
Thank you so much! :)
I have a few jars on my canning shelf. I love making soap out of it. Winter is my soap making season. Thanks for sharing such a great step by step video for people who may feel intimidated about just doing it.
☮️-Kirsten
You are so welcome! Good for you!
What do you add to the tallow?? 😮
Love the video, have you ever used the gelatinous water? I used the muscle fat and the remaining water was super jelly-like, was wondering if I could use that for soups and sauces since it must be full of collagen.
Never thought of this … I might try this !
I’m planning to mix it in with the doggies meals ‘nothing wasted around here 🤣
I use the broth to put over dog pellets. Its healthy and they love it
Many Italians have been doing Lard (pork) forever, but we do not necessarily use salt, in early days salt was too expensive. Now, Lard is used for cooking, preserving, whatever you like. Tallow is same, same, except from beef. awesome as ever.
I have recently harvested a whitetail deer. Most people I know automatically discard the tallow from deer. I intend to use this method on the tallow I remove from this animal. I will update as to what I discover in the process. Thank you for this video.
Let us know! You're welcome :)
I just got a first deer as well and my friend who shot it also showed me how to butcher.. she had so much fat I had to save it. Too bad it was so cold the night we got it and I didn’t save any of the visceral fat. Next time.
I just started on my second round of purifying with salt & water.. this first bit of fat had a lot of meaty bits in it. I have another 3 gal bucket full of pretty clean fat to do probably Monday..
Wow that is a LOT of fat from one deer ! I though they were much leaner animals
@@foxywhitetip7387 I think they usually are but this girl had a lot of fat on her back! I’m grateful for it. Used some for candles & rendered rest to use for skin cream whenever I can get around to doing it.
Thank you for this video, just on time, I just got some tallow this weekend, followed your instructions and became PERFECT. 👍
Oh yay! So glad to hear it! 😃👍🏼
I am really impressed by your knowledge and techniques! You do a really awesome job! Thank you for sharing!
A scissors works great for cutting up any large bits while rendering. Another superb vid. Thanks muchly 🙏
Good to know!
I was wanting to make some pure whipped tallow lotion but turned off by the smell. Thanks to this video I’m totally trying it out. ❤
My wife makes soup stock from the start lots of bones and veg wonderful soup sometimes we just drink the stock
Yes the broth is wonderful if you have the flu to help you strengthen again ❤
Used your recipe to make tallow pucks for cast iron and griddle cooking! I molded them with cupcake tins after purifying. Thanks for sharing.
What a great idea!
Hello! I just became your follower, I absolutely love your videos, you’re very knowledgeable person, we are so lucky to have you showing us all that. 🍀
Thank you so much!
Women like this are gems.
I do get the tallow from the bone broth that I do prepare. Although, in the place I live (MX) there is not regulation to indicate, "grass fed" products but a butcher did teach me how to know it. If the tallow is yellowish, then it is from grass fed animals but if the tallow is white then it is most probably that the animals were fed grains. So, I do keep for cooking only the yelowish tallow.
Thanks for posting. Your lotion recipe is the best I've tried.
That's wonderful, thank you so much!
Where can I find the Lotion recipe please? ❤
Thanks so much
I am interested in purifying tallow for soapmaking and am thankful to learn how to eliminate the odor and tint.
Wonderful! You're welcome :)
Excellent video! I just use the fat from 75% ground beef that I brown ( before seasoning the beef). I recently browned 15 lbs of ground beef ( canner ☺️) and got almost1 1/2- 2 pints of Tallow after clarifying. Maybe it’s not tallow but it came out white and hard after clarifying 3-4 times.
Thanks for sharing!
The lean fat, the ultra good stuff is called Suet. So that's what you may want to specifically ask for at the butcher shop. I would also clarify with them.. that is it either all suet or if it's mixed; meaning that the fat is from both the organ area and the other trimmed fat from the meat muscle cuts. Both will work really well, you will just want to definitely do both steps and maybe a 3rd render if it's mixed or all from muscle fat.
Lean fat? Thats an oxymoron.
She really brings things to life in a way that I can actually understand, and feel encouraged. A million thanks
Does the salt affect the taste ? Or does it stay with the water? I know it seems like stupid question but I’m asking because another video I watched the lady said you can repeat this process a bunch of times each time using salt again. If you did the process 3-4 times and each time use 3 Tbsp that would be a LOT of salt
I found another comment asking this question. Apparently, the salt does not stay in the tallow and ends up in the water.
I love how you explain everything great job
Thank you so much! This made my day :)
What do you like to make with tallow? Get the full article and printable recipe card -> bumblebeeapothecary.com/how-to-render-and-purify-tallow-so-that-it-is-odorless-and-white/
Bumblebee Apothecary Soap 🙂
Bumblebee Apothecary facial cream and body butter.
Wow, amazing video! I always add tallow to make soap, from now on I'll follow this method👍
Candle, saw wax, metal coat, lantern and torch fuel, etc. Beard oil
Whipped moisturizer for my hands and then later on I'd like to try soap and some other things. I like your channel.
I render my tallow this way too, love your videos!
I’m glad I ran across this video, very helpful for purification, I’ve rendered lots of tallow, but it hasn’t been purified, thank you very much for your time and sharing this knowledge!
Thanks so much Marisa! :) I love how easy and simple your videos are. You have a wonderful way of explaining things. I'm trying this method today with my beef tallow xx
I'm so glad i'm of help! :)
Thanks Marissa! My first whipped balm did smell beefy 🤢 which lead me to put to much of the peppermint EO and I ended up getting a bit of a reaction on my skin 🤦🏽♀️ but the second time around was better as I purified it once and added some to my first balm to lower the EO ratio without adding any extra beef smell. Next time I will give your method a try :) it will probably be even better. 👍
You’re very welcome! Sorry to hear about overdoing the peppermint! 😣 This purification method should help 😊
What reaction did your skin get ?
Lovely thank u darling for this . Funny enough this was what was ate by our forbears in Africa, until the westerner colonisers/ human hunters came and destroyed the mentality of the African man, while trafficiking them with impunity, making them believe everything they have , ain't good enough and not well 'processed' n packaged😭😭. Instead of them to save all of humanity by truly improving what was met in Africa or leaving their healthy diet alone in their form until they are ready to deal with it. Which would have been a natural course of event. We would have had a healthier world today. And this was even how the whole world have been living until they brought silly science to negate all good things and after century of lies, science again is used to say all these refined oils are actually dangerous tk our heart n overall health. Thanks so much for this heads up. God bless your n your family.
A gravy separater is also good to separate the water from the fat. It isn't going to 100% separate unless you leave some of the fat in the water, but it's an easy start.
I didn’t hear you say how many lbs of beef tallow you start with. I have some in my freezer to use up.
About how many oz per batch do you average? .
I actually haven’t measured it... I just fill my crockpot up 😄 One batch usually makes around 3 quarts of tallow.
I was wondering the same thing! I'm getting ready to purchase some leaf fat and wanted to know how many pounds it took to fill a crock pot.
It took me 8 minutes to realize that you are pregnant 🤰
me too, didn't even notice until the side-shot lol
Didn't until I saw your comment
The black top she’s wearing really hide that. It was indeed the side view that showed it. LOL
I thought she was standing kinda funny. The side shot clarified things. I bet she’s a good mama!
I didn’t realise until the end of the video when I read your comment! 😆
Thank you for further instruction on this process.
You’re welcome! 😊
Please do a video of your clean up process. I’m struggling to get my strainer and cheesecloths very clean
I'm in the process of making some tallow for cooking and what I do to get the water all the way out is putting it on the stove and heating the purified oil to around 235f it takes some time to get to that temp but when it does all of the water cooks off. Then I let it cool to store. Great video on purifying!
Awesome, thanks for sharing!
Nice video! Can I ask you, or anybody here, is it ok to put salt and then having it on you skin at such amount? Or the opposite, its really not much and its ok? Thank you!
Thank you! The salt actually doesn't end up in the finished tallow at all. It stays in the water :)
@@BumblebeeApothecary got it, thank you!
I had the same question... thanks for the clarification
I was wondering if it came out salty. Thanks for the answer.
@@BumblebeeApothecary You are so brilliant. Please tell me pot should be covered or not while shimmering
Thank you so much for this very thorough video! So well done and I’m making my very first batches of tallow today. The only question I have is you said “render for awhile” for the first time. Can you suggest approximately how long the first render should cook for on low?
You're welcome! The first rendering time varies a lot depending on the size of fat chunks. For ground fat, which is ideal and renders the quickest, I usually let it go for 8 hours. I have more tips here: th-cam.com/video/EH5TJgCyJug/w-d-xo.html
@@BumblebeeApothecary in this video how many pounds of raw beef fat did you put in the crock pot, and how many pounds of tallow did it make? Finally found a farm an hour away that provides grass fed beef fat
Hi Marisa! After storing the tallow in your mason jars, how do you melt it down when you’re ready to use it? Or would you just scoop it out? I feel like that would be difficult when it’s solidified. Thanks in advance, I appreciate you!
I chill it in a flexible container, like plastic, then pop it out when it solidifies. Then I store it in ziplock bags in the freezer. I keep a chunk in the fridge, so I can cut bits off as needed.
I was delighted to find your channel today. This Recipe of how to render down clean beef tallow was just what I wanted
🥰
I've made lard but I'm about to make my first batch of tallow. Thankfully for all the helpful tips! I can't wait to try it on my skin and in my soap. ❤
Hi Marissa! Thank you for the tutorial. I have rendered my tallow twice now but it still has a beefy odor and my tallow is soft even after setting in the refrigerator. Any suggestions on what I can do or what I’ve done incorrectly?
You're welcome! I'm happy to help. Sometimes fat from other areas of the animal (like trim fat) ends up soft even if you do everything right. As for the smell, different qualities of tallow will sometimes still have some smell. You can try doing another purification step. Even if there is some smell, this is the method to get the most odorless tallow possible. And if you're using it for skincare, essential oils help. Hope that helps!
Thank you for the information. I’m learning so much. I tried another round of rendering and it did harden and seems to have less of a smell. Thanks again for the help.
My family calls it washing the fat.
"This is going to be the ultimate guide..." .... "I dont measure"
I'm getting ready to smoke a brisket and ran across your video. I'm blown away. Youre awesome.
Merci pour toutes les informations. Je viens de faire cette recette. Merci!
Thank you so much for this video. I have been using a bought Tallow body balm from Tasmania, it is lovely but just too expensive. So I decided to research on how to render. I liked the look of your wet method. I managed to get some beautiful suet from our local butcher. He gave it to me as he didnt know the price. I rendered it exactly how you demonstrated. It has turned out really white. I made a test batch of batch of balm using 150grams of tallow, 60ml of virgin live oil and virgin avocado oil. Plus 30 drops of Lemon Myrtle produced here in Australia. Smells divine, not hint of beef! Consistency is a little oily so next batch will use just 40mls of oil. I have suffered from Psoriasis in the fast which has left my skin dry and patchy, this balm really helps. I use it on my face too.
This sounds lovely! Thanks for sharing :)
i feel like i just attended an advanced chemistry lecture, in a good way! very concise and knowledgeable. thank you !
Thank you so much! :)