So you are just a badass. Your advice is a no bs message. Lots of credibility in your opinions and I appreciate that. When I want to know how to do something RIGHT then I go to your channel. Thanks for bringing great content to the world.
We love to have a bit of tallow on hand. Most folks are aware of using blob of it on a brisket when it's wrapped for the finishing stages of BBQ, for example. We use it for the cooking fat when searing beef as a way of bumping up the flavor.
We know how to make knives. If you visit Rio Grande do Sul, Brasil we have a huge artisanal bladesmithing community. The quality and pricing of the knives are insane. Enjoy it. Respeito.@@2guysandacooler
Great Video and information. I just finished my first batch of tallow a couple of weeks ago, I wish I'd seen this video before. I may go back and reprocess to remove the moisture, right now I've got it stored in the refrigerator. 👍👍👍
@@WILDSPIRIT-nw5ip You are both correct 🙂 When I was a child, McDonald's used to fry their fries with beef tallow and Belgium Frites are the best in the world especially when they use beef tallow!!
If you use a canning jar funnel for these wide mouth quart jars it's a whole lot easier to pour into the quart jar. And a whole lot less mess on the rim of the jar because you got to clean it off with Vinny or anyway!
Hey man I'm new to your channel, I really appreciate your down-to-earth approach and the fact that you don't have commercials every 5 seconds.... And obviously that mattered to you and you might have had to go out of your way to make that happen for the rest of the people, Good man!! 🤘🇺🇲
Great teaching. I have never done this but last year I had them save the fat from our beef and I want to get this done. I like this method better than anything I have seen elsewhere. Thanks.
You will probably use it up before it spoils kept on the countertop (softer than fridge). Put it in a wide-mouth pint jar instead of his quart. I heard another YTer say theirs keeps a year in the fridge. You could make it into cubes with those old metal ice cube trays into smaller more usable bits rather than having to nuke the whole jar each time you use it. I've made ghee (basically clarified butter with all the water and impurities removed) that is indefinitely shelf-stable. That is why it is a great storage solution in India where it's hot and they don't use so much refrigeration. This is very close to how you make ghee.
Your cooking channel is therapeutic, and your theme song reminds me of the 1980’ cooking shows. Thank you for the beef tallow recipe I will try it this afternoon.
Thank you. I just bought (more than I thought) some organic grass fed tallow and wondering if it's shelf stable or if i should keep it in the fridge and freeze some of it. It will probably take a couple years to use.
Great information in this Eric, can I do this purification process with bacon fat as well? I know it’s a bit different, I was just curious. Thank you. 🙏🏽
@@itsmezee-zee1840 the collagen is what makes good broth for soup. It's like meat jello and the difference between thin chicken broth or the 'bone broth' that is much more expensive. --- Just throw it in your soup.--- I like to cook down chicken bone broth to get it super thick and put it on my sauteed veggies - makes an incredible sauce, super tasty and good for you.
Awesome video Eric.....so I made a bunch about a year ago that is kept in my fridge. Even after filtering through the cheese cloth, there's still a slight bit of sediment at the bottom of the jars and a definite smell. Can I take that tallow back through your process to remove the smells and sediment, making it shelf stable? Thanks
Great and very informative video, thank you !! 👍🏼The boiling water underneath (bain-marie) is a super idea ! I have a question about the salt, though : does it remain in the final product, making it salty like salted butter ? Or is it just added to help extracting the water content of the raw material ?
Does the salt stay in the tallow after the process? I want to use this for herbal skin care items and don't want the drying aspects of salt. Great video! Thank you!
Eric! have you done the Irish banger yet? I saw this recipe that i really want to try called the Irish coddle, hoping you can show whats in the Irish banger ..
Great video thank you, just a question about the salt. I have been wet rendering with water and salt an then the salt stays behing in the water. What happens with the salt in your method
Two questions: 1) Can I mix different parts of beef fat to create tallow? 2) Would putting it in the freezer help it last longer than a year’s time? Thank you!
so what about buying the fatworks organic tallow? Is that automatically stable or do I have to do all that you just did? Hoping to use on wrinkles. Thanks.
most videos I have watched talk about using grass fed grass finished suet. do you thing it's okay to use grass fed corn finished suet? I am definitely going to try your method. I did the water method and my cake of tallow is sweating so that's probably not good.
I bought a new one the same but it is not producing cream and milk as well. I have adjusted the jet once full tight then two screw loose and finally 4 screw loose but nothing is coming out even after 15 to 20 minutes. Please guide about the temperature of milk and what should I do
@@2guysandacooler typically it’s around 2-3 hours. I think that’s long enough. Great video nonetheless and I appreciate the attention to details. Cheers
I make sure that my fat is partially frozen so it doesn't ruin my Kitchen aid. Go slowly and if you are doing 25 pounds it will take a very long time so make sure you have time! Just saying
I'll tell ya something I Ben a meat cutter for over 43 years started in 1973 and kidney fat is a 10# large ball of fat off the T-Bone loin that covers the tenderloin that holds no meat scraps in it just the kidney I've pulled 1000's of pounds of kidney fat easel. Just saying, love your channel. Mark. 🤔
Yeah, when you cow is nice and fat there's lots of beautiful suet and it's generally fairly clean. Our beef is slaughtered very young and my butcher is still learning the ropes. I have to have him collect this fat for weeks before I can have a nice amount to work with. That usually means I get some beefy bits with it. If you are fortunate enough to get clean suet from a fat cow, that's the way to go!!
@@2guysandacooler I understand. Still love you're channel the barbacoa comes out great the bill tongue comes out great and everything in between. You got a great channel and you got a lot of knowledge.!!!!!🤗🏡🏔️
![ร้อยพ่อพันแม่ - WanMai [Official MV]](http://i.ytimg.com/vi/XY2pNYASEbg/mqdefault.jpg)
These peaceful and useful videos are one of the few things keeping my mental health. I absolutely love the content
If you get any oil on the rim of the jar, remember to wipe the jar rim with a cloth dampened with white vinegar to get a good seal.
So you are just a badass. Your advice is a no bs message. Lots of credibility in your opinions and I appreciate that. When I want to know how to do something RIGHT then I go to your channel. Thanks for bringing great content to the world.
Older kitchenaid mixers can manage to grind suet just fine if you keep the speed low, worked like a charm for me.
Can you do lard the same way. If not, can you do a video on that. Thanks Eric
Great idea, don't have to store it in the freezer, Thanks Eric! 😊
I like this way of rendering the best. It’s simple and shelf safe
Freeze your tallow, and attachments before grinding💯
We love to have a bit of tallow on hand. Most folks are aware of using blob of it on a brisket when it's wrapped for the finishing stages of BBQ, for example. We use it for the cooking fat when searing beef as a way of bumping up the flavor.
That is exactly how I make clarified butter.
Bro is a freaking culinary erudite. I salute you 🫡
I made this exactly per your instructions this week and it's wonderful! The tallow was sooo white and clean! Thank you!😊
I always thught tallow requires many many hours, this seems much more friendly.
I see you are using your Faca Gaúcho. It is good to see you accepting where all things best in the beef world come from. Parabéns, O Senhor ! ! !
I have to admit. I'm loving that knife!!!
We know how to make knives. If you visit Rio Grande do Sul, Brasil we have a huge artisanal bladesmithing community. The quality and pricing of the knives are insane. Enjoy it. Respeito.@@2guysandacooler
Great Video and information. I just finished my first batch of tallow a couple of weeks ago, I wish I'd seen this video before. I may go back and reprocess to remove the moisture, right now I've got it stored in the refrigerator. 👍👍👍
I'm going to make some just so I can fry some French fries like McDonald's used to do
I think you meant Belgian fries because they're the ones cooked in beef tallow
Actually, up until 1993,McDonald's used beef tallow@@WILDSPIRIT-nw5ip
@@WILDSPIRIT-nw5ip You are both correct 🙂 When I was a child, McDonald's used to fry their fries with beef tallow and Belgium Frites are the best in the world especially when they use beef tallow!!
If you use a canning jar funnel for these wide mouth quart jars it's a whole lot easier to pour into the quart jar. And a whole lot less mess on the rim of the jar because you got to clean it off with Vinny or anyway!
Hey man I'm new to your channel, I really appreciate your down-to-earth approach and the fact that you don't have commercials every 5 seconds.... And obviously that mattered to you and you might have had to go out of your way to make that happen for the rest of the people, Good man!! 🤘🇺🇲
Great teaching. I have never done this but last year I had them save the fat from our beef and I want to get this done. I like this method better than anything I have seen elsewhere. Thanks.
Excelente perfecto de las mejores videos que he visto de como hacer correctamente el Tallow, muchas Gracias 👌👌
Eric it’s out of your norm but I see flaky pie crust video coming up ✌🏻👍🇺🇸
Great information! Thank you!
Thank you - have seen a number of methods but your double boiler one looks best.
Wow, great video. Thank you
How long can the tallow be stored unopened? After opening how long in fridge?
I would like to know as well. Thank you.
Does Tallow actually spoil
@@k2c3po01It can go rancid if left on the counter unsealed, sun light and temperature will speed up the process.
Wish the author of this video would answer this question.
You will probably use it up before it spoils kept on the countertop (softer than fridge). Put it in a wide-mouth pint jar instead of his quart. I heard another YTer say theirs keeps a year in the fridge. You could make it into cubes with those old metal ice cube trays into smaller more usable bits rather than having to nuke the whole jar each time you use it.
I've made ghee (basically clarified butter with all the water and impurities removed) that is indefinitely shelf-stable. That is why it is a great storage solution in India where it's hot and they don't use so much refrigeration. This is very close to how you make ghee.
Thx for doing this, filming it and sharing it with us
This is great! Thanks for sharing.
Your cooking channel is therapeutic, and your theme song reminds me of the 1980’ cooking shows.
Thank you for the beef tallow recipe I will try it this afternoon.
Thank you. I just bought (more than I thought) some organic grass fed tallow and wondering if it's shelf stable or if i should keep it in the fridge and freeze some of it. It will probably take a couple years to use.
superb thanks!
Great information in this Eric, can I do this purification process with bacon fat as well? I know it’s a bit different, I was just curious. Thank you. 🙏🏽
yes
Beautiful ❤
Great video. Thanks for sharing.
👍👍👏👏🇺🇲🇺🇲
That gelatinous substance you scraped off wasn't water, it was collagen and it's so good for you. One of the best parts of bone broth.
Should it be left with the tallow or used separately? Please….
@@itsmezee-zee1840 the collagen is what makes good broth for soup. It's like meat jello and the difference between thin chicken broth or the 'bone broth' that is much more expensive. --- Just throw it in your soup.--- I like to cook down chicken bone broth to get it super thick and put it on my sauteed veggies - makes an incredible sauce, super tasty and good for you.
@itsmezee-zee1840 Remove and add to something else. Basically don't throw it away.
@@kathleenkulman7841 appreciate your answer
@@negusresurrected thank you much
What made it shelf stable? An what is the life expectancy of the tallow once done correctly?
Interesting!
We do similar, but sealed in bag with sous vide at 185º for about 4 hours. We keep in fridge, never tried storing at room temperature.
Best information
Awesome video Eric.....so I made a bunch about a year ago that is kept in my fridge. Even after filtering through the cheese cloth, there's still a slight bit of sediment at the bottom of the jars and a definite smell. Can I take that tallow back through your process to remove the smells and sediment, making it shelf stable? Thanks
Excellent video!
Great and very informative video, thank you !! 👍🏼The boiling water underneath (bain-marie) is a super idea ! I have a question about the salt, though : does it remain in the final product, making it salty like salted butter ? Or is it just added to help extracting the water content of the raw material ?
Great video , making a batch right now. Question , how long will it be shelf stable ?
Try using a sous vide circulator if you have one.
Does the salt stay in the tallow after the process? I want to use this for herbal skin care items and don't want the drying aspects of salt. Great video! Thank you!
Great video.
Eric! have you done the Irish banger yet? I saw this recipe that i really want to try called the Irish coddle, hoping you can show whats in the Irish banger ..
Great video thank you, just a question about the salt. I have been wet rendering with water and salt an then the salt stays behing in the water. What happens with the salt in your method
Two questions:
1) Can I mix different parts of beef fat to create tallow?
2) Would putting it in the freezer help it last longer than a year’s time?
Thank you!
Ok good video, but what's the best way of getting a chunk of tallow out of glass jar for a skillet without breaking the glass
Just found your video.. after opening your jar does it have to be stored in the fridge or can it be left in the counter? For a every day use?
How about using baking soda instead of table salt? I feel like that would get rid of odors better than table salt. What do you think?
Why would you not boil it to above 212F for the water to evaporate?
how long can it stay after opening?
so what about buying the fatworks organic tallow? Is that automatically stable or do I have to do all that you just did? Hoping to use on wrinkles. Thanks.
Seems like sous vide would be a good method too.
Does adding salt to the tallow after rendering help its shelf stability?
Is this method ok to use for making beauty products?
Yes
most videos I have watched talk about using grass fed grass finished suet. do you thing it's okay to use grass fed corn finished suet? I am definitely going to try your method. I did the water method and my cake of tallow is sweating so that's probably not good.
How long is it shelf stable for under vacuum and in a cool dark place?
Is the salt eliminated in the process too or it stays in the rendered tallow?
How long is this considered shelf stable if air sealed in a cool, dark place?
I bought a new one the same but it is not producing cream and milk as well. I have adjusted the jet once full tight then two screw loose and finally 4 screw loose but nothing is coming out even after 15 to 20 minutes.
Please guide about the temperature of milk and what should I do
What’ the salt for?
Who made your knife that you used to remove the meat from the suet?
Looks like an old school bone handle
I have found that freezing the fat before grinding makes it easier to grind.
I didn't add salt the first time rendering but I was wondering if I could still add salt in the second purification round
What size mason jars do you store your beef tallow in.
Couldn't you just heat the tallow in the last step to just above 212f for a bit, thus boiling the water out?
Would you do this the same way with pig fat?
@2guysandacooler can you use brisket fat?
I tried with russet potatoes and no luck
Any recommendations
Can you same process for lard
Yes, it Is the same process
👍🏼
Is the end product salty?
Same process for leaf lard?
yes
Is the tallow salty?
No. If you add more salt it would be
If done the conventional way (no double boiler) I would imagine all the water would evaporate during rendering, no?
If you did it long enough
@@2guysandacooler typically it’s around 2-3 hours. I think that’s long enough. Great video nonetheless and I appreciate the attention to details. Cheers
What about bacon fat?
Can you use frozen fat to make tallow
yes
I make sure that my fat is partially frozen so it doesn't ruin my Kitchen aid. Go slowly and if you are doing 25 pounds it will take a very long time so make sure you have time! Just saying
why not just keep it on the heat till the water evaporates?
I call bs straining is three four tims.
now we make pemican?
Not if you follow these steps 😉
Lol, something like that
If clorine displace Iodine, NaCl would be terrible for it . The amount of clorine in it is way , WAY higher than in a cloriated pool
Are you not supposed to use kidney fat. ??
That's what suet is - check out 1:14
I'll tell ya something I Ben a meat cutter for over 43 years started in 1973 and kidney fat is a 10# large ball of fat off the T-Bone loin that covers the tenderloin that holds no meat scraps in it just the kidney I've pulled 1000's of pounds of kidney fat easel. Just saying, love your channel. Mark. 🤔
Yeah, when you cow is nice and fat there's lots of beautiful suet and it's generally fairly clean. Our beef is slaughtered very young and my butcher is still learning the ropes. I have to have him collect this fat for weeks before I can have a nice amount to work with. That usually means I get some beefy bits with it. If you are fortunate enough to get clean suet from a fat cow, that's the way to go!!
@@2guysandacooler
I understand. Still love you're channel the barbacoa comes out great the bill tongue comes out great and everything in between. You got a great channel and you got a lot of knowledge.!!!!!🤗🏡🏔️
Hey we dont have professional kitchen, who. Cares
I'm not sure what you are trying to say...
Go to the supermarket, save yourself some time and $$