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How to Make Tallow Shelf-Stable - Store in your pantry for over a year!!
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- เผยแพร่เมื่อ 15 มี.ค. 2024
- Today we are making Tallow Shelf-Stable!!
Here are a few things we used in today's video:
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Vacuum sealer for Mason Jars: amzn.to/49WF3h8
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►SAUSAGE & SALAMI STUFF WE USE
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Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
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Eric
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Older kitchenaid mixers can manage to grind suet just fine if you keep the speed low, worked like a charm for me.
These peaceful and useful videos are one of the few things keeping my mental health. I absolutely love the content
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.
How long can the tallow be stored unopened? After opening how long in fridge?
Great idea, don't have to store it in the freezer, Thanks Eric! 😊
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.
I like this way of rendering the best. It’s simple and shelf safe
Thx for doing this, filming it and sharing it with us
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.
Great information! Thank you!
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. 👍👍👍
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.
Great video.
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
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.
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
Can you do lard the same way. If not, can you do a video on that. Thanks Eric
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
I always thught tallow requires many many hours, this seems much more friendly.
Try using a sous vide circulator if you have one.
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
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 ..
👍🏼
That is exactly how I make clarified butter.
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.
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.
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!
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
Why would you not boil it to above 212F for the water to evaporate?
Eric it’s out of your norm but I see flaky pie crust video coming up ✌🏻👍🇺🇸
Who made your knife that you used to remove the meat from the suet?
Can you same process for lard
Yes, it Is the same process
Same process for leaf lard?
yes
What’ the salt for?
What about bacon fat?
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
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.!!!!!🤗🏡🏔️
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
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 $$