I have rendered a lot of beef suet, and if there is one piece of advice I can offer, it is that the rendering process must be done at as low a temperature as possible if you want to produce odourless tallow. It must not even reach the boiling point of water. I use plastic sous-vide bags to hold the chopped up suet, and heat them immersed in water in a crock pot, with a weight in each bag to stop it from floating. At no point do I let the water temperature exceed 90 degrees Celsius. It is not a quick process, to be sure, but it works. I believe the beefy smell that people detect in tallow comes from the fact that non-fat tissue in the suet, if rendered at too high a temperature, actually cooks, and the smell from this cooked (burned) tissue permeates the fat. No amount of filtering or wet rendering thereafter will totally get rid of that smell, which comes from microscopic particles too small to be removed.
@@415sfgrl So NO salt is what you are saying.. So far I have made tallow 3 times.. first time i think i cooked to high.. first I was cooking low , no water no salt and it was taking way way to long.. i did it in a low oven.. next day i put it on the stove top on low,, again hours went by , yes it was melting but still so so long,, I didn't know how much fat should be left or not,, I had scoop of tallow out and it looked great , but turned it up a bit to try and melt more. I don't know if it was cooking for almost 3 days and it was over cooked so when i drain the rest of the tallow it did have a strong beef oder to it. I had read not to use water or salt but then i saw others using just water and some using water and salt. My next batch I forgot and only did the beef fat by itself again.. This time I definietly did to high , it was good but the oder was there.. 3rd time i used the beef suet and again forgot the water , cooked low and it is good but I keep wondering if I should use the water next time.. someone said if you don't get the water out it can make the tallow not have a shelf life.. = what to do what to do. LOL
@@louonUT plastics have numerous hormone disrupting chemicals like phthalates and bisphenols. You dont want to cook (or even store at room temp) food in plastics. That tallow will be absorbing all of those chemicals from the sous vide bags, then ylu'll be ingesting them.
I have a crockpot full of chopped deer fat right now 😊 super excited to be rendering my own tallow! Went carnivore for my health earlier this year (plants are trying to kill me!) so I’m learning how to hunt, butcher, and render fat and I started pressure canning meat & broth a few months ago
@@TheFabFarmer I was primarily plant based too until severe rhabdomyolysis from acute infections from tick diseases.. then all I wanted was meat & fat.. but I didn’t know the damage I was getting from plants so I kept trying to eat them a few more years.. But after a couple strict elimination diets I realized all the symptoms.. then I found Nutrition with Judy channel & Dr Anthony Chaffee & others.. been so very helpful!
Deer far makes wonderful soap as well. I find deer fat hardly palatable, high stearic acid content makes it very healthy, but very waxy and coating in the mouth.
Barefoot Monks,, way to go boy, it's the best fat for the body, then you know it's all grass fed, I got some from a Canadian Indian lady, 4 years ago, she volunteered with me me, I don't have her number, I would appreciate it if you can tell me where you got yours. I am in Canada. Thank you. Blessings
If you don't have a food processor, once Mt fat is soft, I use my stick blender to get it smooth. It's a little less to clean up. which I have found alcohol to be the best for removing any oils left on counters and bowls. While Everclear works best, vodka is good to have around as well. 😅 Great video with very clear directions. 👍
I use my stick blender as well and I don’t use any water. I put my kidney suet in a double boiler. I don’t let it get up past 170°. Strain. And then put it in the refrigerator in an easily removable bowl. I then put it with a double boiler again and heat it up just until melted. strain and pour into pint jars. I let them cool down a bit and then I put the lids on and vacuum seal them This makes shelf stable jars
Tallow can be rendered very well using a crockpot on its lowest setting and strained after where impurities are removed, DO NOT SCORCH ur tallow, it can ruin it, but that water method is not as effective as low heat straight rendering for purest tallow...its just added work and Tallow WILL always have a slight odor when heated in any case, which is why Essential oils Are added in skin creams and candles, the smell isn't the least important but pure rendering makes tallow shelf stable for 1 year!
Yep. I have done exactly as you said, and got odourless tallow. Adding work is exactly what she is doing, and making money, telling everyone else how to stuff up.😂😂
I use a vacuum sealer with my pint jars. and do a slow, less than 170° double boiler system. No water. 2x - Strain ea time. I use a stick blender for the first round and I don’t do any grinding. I use kidney suet strictly
That's NOT Impurities on the bottom of the cold Tallow. That's Healthy Beef Stock, and you should use it cooking, soups, etc. Do not throw that out!! Use all of it!
I’m sure she knows 🙄. In the context of making tallow, the gelatinous stock that collects on the bottom is an impurity. It doesn’t mean she just threw it out it means you don’t want it in your tallow.
Thank you! It's shocking how many people make Tallow and use the wrong terminology. Even some butcher's don't know. And to take further, Suet is also known as leaf fat. Tallow is rendered Suet. They are not the same.
Thank you so much for sharing this!!!! I've seen so many with like a lot of equipment and I was getting discouraged. But this is simple and very little equipment! ❤❤❤ thank you❤❤❤
I've been using my microwave for this recently. It's much more labour-intensive (and a bit noisier as it splatters or even explodes if you overdo the waves) but you can go from fat to finished product in less than an hour, easily keeping the temperature controlled at melting point.
I’m watching because I made a wonderful tallow skin balm yesterday but it has a slight smell of beef. I want my rendered tallow to turn out oderless for making skin care products.
Like all fats water separates from the fat when it's cool. If all the water isn't evaporated during the cooking process it will be separate from the tallow because all fats do not mix with water.
That's how I made mine, the oven does an amazing job at 300 degrees Fahrenheit. I rendered 3 times, I also freeze it, in that way it is always fresh and clean.
I thought of buying another kilogram of beef fat. This purification method is easy. Thank you The beef tallow I made has a strong odour and taste and looks greenish. Will this method of purification remove the odour if I'm doing it the second time?
@@Diana-mu9vd impurities refer to the non-fat components that are present in the raw beef fat, including: connective tissue, meat residue, blood vessels and capillaries, water, proteins, and other solids (like bits of skin and cartilage). The goal is to get rid of everything that's not PURELY FAT. :) Impurities aren't necessarily bad, you can make beef broth out of some of it, but for the purpose of making beef tallow, anything that's not purely beef fat is an impurity.
My local grass fed does 3 rendered tallow for $10 a lb. This is like $25 in tallow. The 2 kilos of suet she used is like $12. So $13 to skip all this work
It’s good to gradually your trimmings in the freezer to make tallow. It’s economical, and pays respects to the entire animal. It’s also a very soothing process for some people. Feeling connected to your food is a part of healthy living
Hi, Question: I did this process three times and my stuff still smells beefy. Is it possible it's because of the type of salt I am using? I used Himalayan pink mineral salt. Does plain salt work best? Love your video!
Hi 👋🏻 Himalayan pink salt is incredibly mild. Here in India it’s not used in everyday cooking such as this video, we use it in drinks or on fruits and veggies while eating salads. Since this process doesnt keep the salt I’d say normal iodised salt will work great 👍🏻
I want to thank you for this highly informative video. My only concern is about the salt. Is it totally discarded with the impurities or does it remain in the final product?
I find it odd that when you explain how to purify tallow, you use almost the same words, phrases and style of a video by Bumblebee Apothecary, made three years ago. What a coincidence!
@@GuardianKnightoftheRealm Yes, I totally understand that. Purifying tallow is purifying tallow, here, there and everywhere. But at least be a bit more original and use your own language and own style. Do not just “literally” copy somebody else’s video. Got it? If you want me to make it clearer for you?
if you purify it over and over each time you do it the smell will get less and less you should keep repeating the melting process until the whole smell goes away
@abukitty To me it sounds like maybe the fat was going bad ,in a way you could not see, before the purifying process. I would try using fresher fat and see if you still experience the same result. Mine are always pure white when they fully cook in the fridge, but are a yellowish off-white at room temperature. I use my trimmed fat within 3 days though of it being brought in/cut or else it's getting into the risky zone where there's been bacteria growth because the fat has a lot of meats still involved.
@@kristaflavin4727 It's gone after purifying 4 times. Now, the tallow I made has the same colour as yours off-white yellow tint. The greenish tallow is likely because I used dry rendering in an iron pan at a very high temperature.
Can anyone help me my tallow smells sooo beefy and has a beefy taste too. Impossible to cook veggies with. I’m using the same fat she’s using in the video. Can anyone help me to minimize that beefy smell?
If you are using the Tallow for cooking, don't focus on the leaf fat so much. It is absolutely best for skin care, but for cooking, you can use the fat from more of the cow.
Alright, I got a question. I boil when I render. I use a vacuum filtration method and a seporatory funnel to separate the different layers. SHOULD I ADD SALT DURING THE PROCESS? DOES DOING SO INCREASE THE DENSITY OF THE FINAL PRODUCT?
I believe salt is only for the purpose of purifying it; if you are able to purify it enough with your method then you don't need salt. Salt does not increase the density
Is there a way to remove the smell if I’ve bought it pre rendered and it still has a beefey smell after I’ve used this method several time? I can’t handle the smell,and certainly don’t feel comfortable selling anything that smells beefey. It’s very white looking,and no impurities are coming out after I water bath it. But it smells like a dog treat.
I think you can add some drops of your favourite essential oil? I've never tried it see if it is safe to do so if you late wanted to consume it. or maybe some edible fragrances?
@@TheAncientTouch once the oils wear off the smell will linger. Try to rub some tendered tallow on your skin mixed with some oils to see what I mean. It will smell nice initially,but the tallow smell will come through before long,and it’s not pleasant.
Try rendering it more, mine doesn’t smell when I apply it to the skin, it does smell on the container but not if I add essential oils and my skin and clothes doesn’t smell at all 👌
if you live in UK you can comment your email and I will send you the link to get the organic grass fed beef fat. otherwise you can check the villages usually some farms they sell it.
@@TheAncientTouch Excellent tutorial thank you. I've been a butcher most of my life but never rendered fat myself until now. In the United States the hard, dense fat around the kidneys is called suet. The adrenal glands are not spread through the fat, but sit next to the kidneys. The difference between the glands and the fat are clearly distinguishable as well.
I have rendered a lot of beef suet, and if there is one piece of advice I can offer, it is that the rendering process must be done at as low a temperature as possible if you want to produce odourless tallow. It must not even reach the boiling point of water. I use plastic sous-vide bags to hold the chopped up suet, and heat them immersed in water in a crock pot, with a weight in each bag to stop it from floating. At no point do I let the water temperature exceed 90 degrees Celsius. It is not a quick process, to be sure, but it works. I believe the beefy smell that people detect in tallow comes from the fact that non-fat tissue in the suet, if rendered at too high a temperature, actually cooks, and the smell from this cooked (burned) tissue permeates the fat. No amount of filtering or wet rendering thereafter will totally get rid of that smell, which comes from microscopic particles too small to be removed.
Exactly and some are doing salt with water and this all denatures the tallow itself.
@@415sfgrl So NO salt is what you are saying.. So far I have made tallow 3 times.. first time i think i cooked to high.. first I was cooking low , no water no salt and it was taking way way to long.. i did it in a low oven.. next day i put it on the stove top on low,, again hours went by , yes it was melting but still so so long,, I didn't know how much fat should be left or not,, I had scoop of tallow out and it looked great , but turned it up a bit to try and melt more. I don't know if it was cooking for almost 3 days and it was over cooked so when i drain the rest of the tallow it did have a strong beef oder to it. I had read not to use water or salt but then i saw others using just water and some using water and salt. My next batch I forgot and only did the beef fat by itself again.. This time I definietly did to high , it was good but the oder was there.. 3rd time i used the beef suet and again forgot the water , cooked low and it is good but I keep wondering if I should use the water next time.. someone said if you don't get the water out it can make the tallow not have a shelf life.. = what to do what to do. LOL
Endocrine disrupting leachate will be all through your tallow.
@@ajcleary2543 what do you mean by that exactly.. trying to learn.. I just love making tallow but I am not good at it so far.
@@louonUT plastics have numerous hormone disrupting chemicals like phthalates and bisphenols. You dont want to cook (or even store at room temp) food in plastics. That tallow will be absorbing all of those chemicals from the sous vide bags, then ylu'll be ingesting them.
I have a crockpot full of chopped deer fat right now 😊 super excited to be rendering my own tallow! Went carnivore for my health earlier this year (plants are trying to kill me!) so I’m learning how to hunt, butcher, and render fat and I started pressure canning meat & broth a few months ago
I’m on the same journey right now. I was vegan for almost 10 years and now paying the consequences. Trying to recoup with meat and fat!
@@TheFabFarmer I was primarily plant based too until severe rhabdomyolysis from acute infections from tick diseases.. then all I wanted was meat & fat.. but I didn’t know the damage I was getting from plants so I kept trying to eat them a few more years..
But after a couple strict elimination diets I realized all the symptoms.. then I found Nutrition with Judy channel & Dr Anthony Chaffee & others.. been so very helpful!
Deer far makes wonderful soap as well. I find deer fat hardly palatable, high stearic acid content makes it very healthy, but very waxy and coating in the mouth.
@@danielsisler4412 soap is on my list of things to learn how to make. Body butter too…
Barefoot Monks,, way to go boy, it's the best fat for the body, then you know it's all grass fed, I got some from a Canadian Indian lady, 4 years ago, she volunteered with me me, I don't have her number, I would appreciate it if you can tell me where you got yours. I am in Canada. Thank you. Blessings
If you don't have a food processor, once Mt fat is soft, I use my stick blender to get it smooth. It's a little less to clean up. which I have found alcohol to be the best for removing any oils left on counters and bowls. While Everclear works best, vodka is good to have around as well. 😅 Great video with very clear directions. 👍
I use my stick blender as well and I don’t use any water. I put my kidney suet in a double boiler.
I don’t let it get up past 170°.
Strain.
And then put it in the refrigerator in an easily removable bowl.
I then put it with a double boiler again and heat it up just until melted. strain and pour into pint jars.
I let them cool down a bit and then I put the lids on and vacuum seal them
This makes shelf stable jars
That’s great beef stock that you scraped from the bottom. Save that and make bone broth 😁🧡
I used it for cat and dog feed. Freeze it if it's too much.
It would be pretty salty
truly an ancient touch to making tallow. Great work
Brilliant tutorial. Excellent style of presentation 👌
Thank you!
Tallow can be rendered very well using a crockpot on its lowest setting and strained after where impurities are removed, DO NOT SCORCH ur tallow, it can ruin it, but that water method is not as effective as low heat straight rendering for purest tallow...its just added work and Tallow WILL always have a slight odor when heated in any case, which is why Essential oils Are added in skin creams and candles, the smell isn't the least important but pure rendering makes tallow shelf stable for 1 year!
"Using a crAckpot" 😂😂😂😂
Yep. I have done exactly as you said, and got odourless tallow.
Adding work is exactly what she is doing, and making money, telling everyone else how to stuff up.😂😂
@@ellehub2136 🤣🤣🤣🤣I know, good ole auto check/correct, I fixed it🤣🤣🤣
What about all the people that swear there tallow has no smell????
So very frustrating to find the answer???
I use a vacuum sealer with my pint jars.
and do a slow, less than 170° double boiler system. No water.
2x - Strain ea time. I use a stick blender for the first round and I don’t do any grinding.
I use kidney suet strictly
Marker 8:34. I used my spray head set to cold and gently wash the derby away. Voila! Clean as a whistle.
Can't wait to render my own 🙏🤩 Thank you for this! ❤️
If the oil turned to brown it means it burn and not good to use for skin please and thank you
Great and informational video with personal replies to comments. Thanks. You've earned a subscriber
That's NOT Impurities on the bottom of the cold Tallow. That's Healthy Beef Stock, and you should use it cooking, soups, etc. Do not throw that out!! Use all of it!
Exactly 😂😂
I’m sure she knows 🙄. In the context of making tallow, the gelatinous stock that collects on the bottom is an impurity. It doesn’t mean she just threw it out it means you don’t want it in your tallow.
The fat around the kidneys is called Suet. Tallow is made from Suet. Thank you for demonstrating this method.
Thank you! It's shocking how many people make Tallow and use the wrong terminology. Even some butcher's don't know.
And to take further, Suet is also known as leaf fat. Tallow is rendered Suet. They are not the same.
Thank you so much for sharing this!!!! I've seen so many with like a lot of equipment and I was getting discouraged. But this is simple and very little equipment! ❤❤❤ thank you❤❤❤
Love this video and the comments!
Thank you for sharing this, one question is that, how many times can I use the same oil for deep fraying before I have to discard it please? ❤
Hello, thank you! Where are your skin care recipes I’ve looked at your site and not been able to find any
Love your video , I use Tallow New subscriber here 😃
Thanks for subbing!
I've been using my microwave for this recently. It's much more labour-intensive (and a bit noisier as it splatters or even explodes if you overdo the waves) but you can go from fat to finished product in less than an hour, easily keeping the temperature controlled at melting point.
Just made mine before watching this video and I now know a little more than i did in the beginning. 👍🏽👌🏽
Will the tallo be salty
I'm just wondering what you would need it so pure for? Pie crust is the only thing that comes to mind.
I’m watching because I made a wonderful tallow skin balm yesterday but it has a slight smell of beef. I want my rendered tallow to turn out oderless for making skin care products.
How do you know all the water is out of the tallow?
Like all fats water separates from the fat when it's cool. If all the water isn't evaporated during the cooking process it will be separate from the tallow because all fats do not mix with water.
I heard that you can make tallow in a pot in the oven at 350' for a few hrs.
That's how I made mine, the oven does an amazing job at 300 degrees Fahrenheit. I rendered 3 times, I also freeze it, in that way it is always fresh and clean.
Others say the oven has to be at 250 degrees or less.
What happens if you don’t put salt?
how to store? at room temp or refregerator ? shelf life ?
better to keep it in fridge it won't expire
I have good results just putting it in airtight container at room temp. Still good after 3 years.
I'm making tallow and going to use this method
What to do to prevent mold😮
Remove all water. There shouldn't be any water particle in the tallow.
Thank you, very helpful
Do you keep the finished product stored in the fridge or in the pantry. 😊
Pantry
Can we use himalayas salt or celtic salt or sea salt please???
Thankyou for sharing very well explained with great patience calmly. ❤
Yes you can
@@TheAncientTouch is salt a must?
@@moodmeditation4458 My understanding is that the salt helps to better pull out the impurities...NO it is not a must. ;)
Thank you for this video....im excited to try this.
How do you clean the fat from the cheesecloth? Thank you
I put in washing machine
Dawn
Does it has a salty taste?
No
Awsome video. Very informative. Thanks!
I thought of buying another kilogram of beef fat. This purification method is easy. Thank you
The beef tallow I made has a strong odour and taste and looks greenish. Will this method of purification remove the odour if I'm doing it the second time?
I made it this way too. Not a single piece of meat was on it tho it came out white as snow by the next morning when it cooled down
Thank you
That way we get salty tallow. For creams and soaps i don't want to use salt. Can we do this without salt?
salt does not mix with fat
That last step. You just using a cloth in a pot on the stove on low heat with no water. Which heat do you use to not burn the cloth.
We use it with oil for hair
This was enjoyable 😊
So I just got fat removed from around ribeye steaks at the butcher, is this good for rendering for cooking and face creams?
absolutely, all beef fat produces tallow. suet just produces more by weight
Hi. Why did you ad salt
As I understand, it helps reduce odor in the finished product.
helps to pull impurities out of the tallow
Can you also eat chunks of beef fat?
What does impurities mean? What is it?
It is an amazing healer...eat but get rid of the carbs out of your diet.❤
@@Diana-mu9vd impurities refer to the non-fat components that are present in the raw beef fat, including: connective tissue, meat residue, blood vessels and capillaries, water, proteins, and other solids (like bits of skin and cartilage). The goal is to get rid of everything that's not PURELY FAT. :) Impurities aren't necessarily bad, you can make beef broth out of some of it, but for the purpose of making beef tallow, anything that's not purely beef fat is an impurity.
Love the glass jug is it from amason
it's from Asda 😃
It looks exactly like the bumblebee apothecary video!!!
Why did you add salt?
Can someone write down the instructions please 🙏🏻
Will salt make the tallow salty?
no, salt does not mix with fat
I used your method, but my tallow was salty when it was done. Did I do something wrong or should we expect salty tallow?
Try melting it an casting it in a bowl and see if any water comes out.if not then try reprocessing with just water and see if it leaches the salt out.
My local grass fed does 3 rendered tallow for $10 a lb. This is like $25 in tallow. The 2 kilos of suet she used is like $12. So $13 to skip all this work
Lucky you!
I can’t find it in my area for less than $15/kg
I live in the UK and my butcher gives me bags of fat for free
@@leeroy1050 me too I also get bones with meat for free we know the guy and he gives like the whole thing
It’s good to gradually your trimmings in the freezer to make tallow. It’s economical, and pays respects to the entire animal. It’s also a very soothing process for some people. Feeling connected to your food is a part of healthy living
In Australia rendered suet tallow costs about $50 per kilo. The suet to produce that would cost around $6, when you can get it.
What will happen if the salt added get dissolved in tallow??
salt never dissolves in oil it always dissolves in water
This is the best way i like it
Thank you so much dear
Good video
Hi, Question: I did this process three times and my stuff still smells beefy. Is it possible it's because of the type of salt I am using? I used Himalayan pink mineral salt. Does plain salt work best?
Love your video!
I used mineral salt and mine also still stunk. I’m going to try with regular salt today
Hi 👋🏻 Himalayan pink salt is incredibly mild. Here in India it’s not used in everyday cooking such as this video, we use it in drinks or on fruits and veggies while eating salads. Since this process doesnt keep the salt I’d say normal iodised salt will work great 👍🏻
Use sea salt that typically works or table salt
Can this process be used with pork?
I've never heart with pork usually is only with cow
Yes. Though if you do that it's called lard, not tallow.
when you do the last steo s the towel wet in the pot or do you add wter to the pot? And does the towel burn in the pot?
the towel is dry when I put it inside the pot. it' won't burn because there is water in the pot
My tallow tastes quite a lot salty after this process. Could i do one last round with only water no salt to get rid of some of the salt Taste?
Use salt only once through the process.,,
8:12 Caramel custard
Also, is the salt required for purifying/de-odering the tallow? Or is it for flavor?
Just purifying
Salt helps to pull out impurities (aka...everything that's not beef fat).
What temperature do yo slow cook at?
Can you use Pink Himalayan Salt
Yes use decent salt
No, do not use Himalayan salt. It will not do the job. The tallow will smell. Use the regular table salt.
crockpot on LOW
Oven 250 max
How many pounds of fat was that?
bah bah bah haz kardam az in roghan ..mersi
I want to thank you for this highly informative video. My only concern is about the salt. Is it totally discarded with the impurities or does it remain in the final product?
That's been my biggest question,too
it will totally discarded salt cannot stay in the oil
I find it odd that when you explain how to purify tallow, you use almost the same words, phrases and style of a video by Bumblebee Apothecary, made three years ago. What a coincidence!
@@SweetVelvetBuds Its almost like purifying tallow is the same process regardless of who is doing it!
@@GuardianKnightoftheRealm Yes, I totally understand that. Purifying tallow is purifying tallow, here, there and everywhere. But at least be a bit more original and use your own language and own style. Do not just “literally” copy somebody else’s video. Got it? If you want me to make it clearer for you?
Mam can we use goat fat?
No
Thanks
Your using table salt??? 😮
Halo plz told me how can be remove the bad smeel oof cow fat cause i used this fat oil but i cant aford that bad smeel
if you purify it over and over each time you do it the smell will get less and less you should keep repeating the melting process until the whole smell goes away
What if I slightly burned the tallow, is it still possible to purify?
I have the same question. Mine looks greenish on solidifying and has a strong odour and taste
@abukitty To me it sounds like maybe the fat was going bad ,in a way you could not see, before the purifying process. I would try using fresher fat and see if you still experience the same result. Mine are always pure white when they fully cook in the fridge, but are a yellowish off-white at room temperature. I use my trimmed fat within 3 days though of it being brought in/cut or else it's getting into the risky zone where there's been bacteria growth because the fat has a lot of meats still involved.
@@kristaflavin4727 It's gone after purifying 4 times. Now, the tallow I made has the same colour as yours off-white yellow tint. The greenish tallow is likely because I used dry rendering in an iron pan at a very high temperature.
Why do you add salt?
The salt helps to pull out the impurities from the fat and into the water which gets discarded
Waht is pereth Tallo
I've always used the dry method and the smell is horrible .. the family complains a lot about it. is the wet method completely odorless ?
I can say 95% odorless
@@TheAncientTouch Thanks, that's great !
@@TheAncientTouchWhat about the taste? Is it pleasant like ghee?
Since I got the fat burnt, I don't know the actual taste of odourless white tallow
Can anyone help me my tallow smells sooo beefy and has a beefy taste too. Impossible to cook veggies with. I’m using the same fat she’s using in the video. Can anyone help me to minimize that beefy smell?
Did your fat get burnt during rendering? I have the same problem
If you are using the Tallow for cooking, don't focus on the leaf fat so much. It is absolutely best for skin care, but for cooking, you can use the fat from more of the cow.
Alright, I got a question. I boil when I render. I use a vacuum filtration method and a seporatory funnel to separate the different layers. SHOULD I ADD SALT DURING THE PROCESS? DOES DOING SO INCREASE THE DENSITY OF THE FINAL PRODUCT?
I believe salt is only for the purpose of purifying it; if you are able to purify it enough with your method then you don't need salt. Salt does not increase the density
@@TheAncientTouch 🙏 thank you very much. Do you happen to have an idea of how I might go about increasing the melting point or density?
Is there a way to remove the smell if I’ve bought it pre rendered and it still has a beefey smell after I’ve used this method several time?
I can’t handle the smell,and certainly don’t feel comfortable selling anything that smells beefey.
It’s very white looking,and no impurities are coming out after I water bath it.
But it smells like a dog treat.
I think you can add some drops of your favourite essential oil? I've never tried it see if it is safe to do so if you late wanted to consume it. or maybe some edible fragrances?
@@TheAncientTouch once the oils wear off the smell will linger.
Try to rub some tendered tallow on your skin mixed with some oils to see what I mean.
It will smell nice initially,but the tallow smell will come through before long,and it’s not pleasant.
Try rendering it more, mine doesn’t smell when I apply it to the skin, it does smell on the container but not if I add essential oils and my skin and clothes doesn’t smell at all 👌
@@enter0171 I’ve water bathed it four times.
It’s less noticeable but still there.
I added essential oils and mixed it with liquid almond oil.
@@rythmjunky5292 make sure you’re buying grass fed tallow
I use the cheapest gin or vodka to clean up , some use rubbing alcohol but I would rather use a non poisonous, food safe alcohol
Sana, looks as though you have a goiter in your thyroid area. Please get that looked at
Isn't this all colesterol to the body. Where can we buy such huge amount of beef fat ? Please answer .
if you live in UK you can comment your email and I will send you the link to get the organic grass fed beef fat. otherwise you can check the villages usually some farms they sell it.
your brain is cholesterol so it is good for you. don't listen to the high cholesterol lies.
Buy a whole brisket quarter of it is fat
This isn't cholesterol lmao you should research before you comment
@@TheAncientTouch thankyou
با دنبه گوسفندی هم درست کن.خوشمزه تره
Can you sell it to me?
unfortunately I am not selling it at this moment
Doesn't the fat around the kidneys contain the adrenal glands? Is it really wise to eat that continuously?
I haven't got enough information about it. I also should research it.
@@TheAncientTouch Excellent tutorial thank you. I've been a butcher most of my life but never rendered fat myself until now. In the United States the hard, dense fat around the kidneys is called suet. The adrenal glands are not spread through the fat, but sit next to the kidneys. The difference between the glands and the fat are clearly distinguishable as well.
@@andywolf9778 Thank you for letting us know
Haha this is healthy fat that gets used be the body unlike veg oil etc
bountiful physically and mentally
Meooooow
dont use water
This audio is painful. I can’t.
Change your mic, your voice sound terrible.
Hats off to you🫡🫡🫡💯👌👍💯
❤️❤️❤️