Oh, what an education! Good grief, I had no idea there was that many hours involved and getting the first ingredient ready for your products! Thank you for sharing I feel smarter 😊
Yes, I saw those when we were living in Hawaii. Suet typically does not have all the facia and connective tissues that makes the cracklins. That’s why we cut as much of the trim off as we can because the cooking of the cracklins is what creates smelly tallow.
Good video, I've never seen it done in the oven like this, good idea for my next tallow rendering. Thank you for the video and using the food processor too!
Thanks for watching. We have grown since this video so the food processor wasn't cutting it anymore. We upgraded to a LEM Big Bite #8 professional meat grinder. Cuts my processing time from an hour to 25 mins!
No, I don’t get bubbles. I make sure to keep my temperature low enough that there is no boiling. The shelf life I get from my tallow personally is around 12 months. I put on all of my tallow products (besides soap) 9 months as it has other oils in it that have a greater chance of oxidizing than tallow. So vit e is absolutely necessary.
Thanks for your detailed information. Im going to try your method in the oven at 200 degrees. I always used my crock pot and even on Low heat, it was too high and the bits would brown. I Love the beef flavor when using my Tallow to cook with. But this time I want to make a whipped up body lotion.
Glad to help! Crockpots are notorious for having hot spots. Anything over 200 degrees will start to cause your end product to have a beefy scent and degrade the tallow.
Hi, thanks for watching! The last step is to let it all melt down again with no added water or anything at 200 for as long as it takes to be all liquified then Strain it until you see tallow and water separation. How much water separation that is will depend on how much you let get into that final purification step. Make sure no water gets into your final tallow.
It varies. Low and slow. I probably did it on 200 degrees F in this video but now I do it on 170F so it does take a few hours to melt it all back down. Low and slow keeps all the beneficial properties from degrading and reduces the chance of a beefy smell.
I render my tallow 3 or 4 times by boiling with water and salt! Still cannot get rid of the beefy smell. What is going wrong? Is it the temperature? Thank you for sharing your knowledge 🙏 ❤
No, most likely not. Not if you’ve already processed it several times with that high of heat. You could try just using it in soap now since the smell won’t come through in that or use it for cooking tallow.
Oh, what an education! Good grief, I had no idea there was that many hours involved and getting the first ingredient ready for your products! Thank you for sharing I feel smarter 😊
We have 2 Safeway stores and one offers ground 'suet' as well as trimmings. The ground doesn't leave any cracklings for snacks
Yes, I saw those when we were living in Hawaii. Suet typically does not have all the facia and connective tissues that makes the cracklins. That’s why we cut as much of the trim off as we can because the cooking of the cracklins is what creates smelly tallow.
@@trinitytallowsoapco
Oh, another thing I didn't know, good to know that because I hate the smell of the grass fed tallow 😄.
@@trinitytallowsoapco if I render it twice, there's no smell
That was awesome! So much work goes into your products! Thank you for your dedication to creating “high quality” and clean products ❤
Thank you for watching! I believe God would want me putting out the best I can make and this is it to me!
Super informative! Thanks. Where did you get your turkey roasting pan?
Hey! Thanks for watching. You can find some of the real stainless steel ones online. Williams Sonoma has them as well.
Well done Ashley!!!!
Did you really watch that entire thing?! Fan girling right now!
@@trinitytallowsoapco yes lovely!!! Fan girl? wah? right back at ya!
When wiping you big pot sprinkle fine salt all over and then wipe. You’ll be amazed.
Good video, I've never seen it done in the oven like this, good idea for my next tallow rendering. Thank you for the video and using the food processor too!
Thanks for watching. We have grown since this video so the food processor wasn't cutting it anymore. We upgraded to a LEM Big Bite #8 professional meat grinder. Cuts my processing time from an hour to 25 mins!
Do you get a lot of bubbles in your oil? And how long is it then shelf stable or stable inside balms?
No, I don’t get bubbles. I make sure to keep my temperature low enough that there is no boiling. The shelf life I get from my tallow personally is around 12 months. I put on all of my tallow products (besides soap) 9 months as it has other oils in it that have a greater chance of oxidizing than tallow. So vit e is absolutely necessary.
Thanks for your detailed information. Im going to try your method in the oven at 200 degrees. I always used my crock pot and even on Low heat, it was too high and the bits would brown. I Love the beef flavor when using my Tallow to cook with. But this time I want to make a whipped up body lotion.
Glad to help! Crockpots are notorious for having hot spots. Anything over 200 degrees will start to cause your end product to have a beefy scent and degrade the tallow.
When you left the tallow overnight and continued the next day, did it just stay in the oven turned off? Or did you have to refrigerate?
It was low and slow in the oven over night.
So is the last step also putting it in the oven at 200 for 1 hour?
Hi, thanks for watching! The last step is to let it all melt down again with no added water or anything at 200 for as long as it takes to be all liquified then Strain it until you see tallow and water separation. How much water separation that is will depend on how much you let get into that final purification step. Make sure no water gets into your final tallow.
After you cut up the tallow after the first wash, how long do you put it back in the oven?
It varies. Low and slow. I probably did it on 200 degrees F in this video but now I do it on 170F so it does take a few hours to melt it all back down. Low and slow keeps all the beneficial properties from degrading and reduces the chance of a beefy smell.
I render my tallow 3 or 4 times by boiling with water and salt!
Still cannot get rid of the beefy smell.
What is going wrong?
Is it the temperature?
Thank you for sharing your knowledge 🙏 ❤
Boiling will absolutely cause the tallow to smell beefy. Low and slow. Under 200F
@@trinitytallowsoapco thank you for helping
It looks easier than it is...😅
@trinitytallowsoapco can l ask you please.
If l oven render the tallow l made by boiling,will it remove the smell? Or is it to late?
Thank you.😁🤩
No, most likely not. Not if you’ve already processed it several times with that high of heat. You could try just using it in soap now since the smell won’t come through in that or use it for cooking tallow.
200 what 😢😢please use units
200 degrees Fahrenheit or under if your asking about rendering temperature.