I usually use cut off beef fat and store it in the freezer until I have enough to process, like usually after prepping a brisket to smoke then making it the same way you do. I tried in a iron skillet before but it was much more work needing to stir and messy with spitting oil. I probably should try adding suet too, but my store doesn't sell it and I don't mind the flavor as I often will smoke the tallow and use it to sear meats or add a little bit of smoky flavor to meals.
@@Brandon-yq1tm most people i talk to seem to do the same thing you do. I recently bought brisket tallow/drippings from a local bbq for a fair price, you are right, the smoky flavor is great for searing meats!
@@compromisedculinary I have had tallow in these food grade tubs on the shelf, in the fridge, and freezer for months at a time and so far no ill effect, though glass storage for plastic free sounds even better.
@@reneadinaro8183 aside from lard being a pork product and tallow being beef, you would be correct in they are also very different in their level of polyunsaturated fatty acids (PUFA), omega 3, and linoleic contents. Tallow is basically saturated fats. In most legacy health advice they recommend avoiding saturated fats, but a lot of people are challenging this currently and there are many other videos who could explain it much better than I. At the end of the day, research and do what you think is best 👍
@@reneadinaro8183 lard is the term usually used for pig fat, not beef. And it actually has been found in the last few decades that seed oils is actually worse for you than from saturated fats like butter and tallow.
@@Lexdyskia Yeah I personally use sealed mason jars and just leave it on the counter. It really does give a great texture to food, like some chicken fried rice I made 2 days ago and great for stuff like steaks
@@B_slides94 Micro plastics are so yesterday, we upgraded to Macro plastics. But at the time of handling, the oil was cool enough to move about, but not cool to the point of solidifying 👍
I usually use cut off beef fat and store it in the freezer until I have enough to process, like usually after prepping a brisket to smoke then making it the same way you do. I tried in a iron skillet before but it was much more work needing to stir and messy with spitting oil. I probably should try adding suet too, but my store doesn't sell it and I don't mind the flavor as I often will smoke the tallow and use it to sear meats or add a little bit of smoky flavor to meals.
@@Brandon-yq1tm most people i talk to seem to do the same thing you do.
I recently bought brisket tallow/drippings from a local bbq for a fair price, you are right, the smoky flavor is great for searing meats!
Does storing the tallow in plastic containers affect the flavor profile?
@@compromisedculinary I have had tallow in these food grade tubs on the shelf, in the fridge, and freezer for months at a time and so far no ill effect, though glass storage for plastic free sounds even better.
What's the difference between this and lard? And isn't this really bad for you? Cholesterol and all that?
@@reneadinaro8183 aside from lard being a pork product and tallow being beef, you would be correct in they are also very different in their level of polyunsaturated fatty acids (PUFA), omega 3, and linoleic contents. Tallow is basically saturated fats.
In most legacy health advice they recommend avoiding saturated fats, but a lot of people are challenging this currently and there are many other videos who could explain it much better than I.
At the end of the day, research and do what you think is best 👍
@@reneadinaro8183 lard is the term usually used for pig fat, not beef. And it actually has been found in the last few decades that seed oils is actually worse for you than from saturated fats like butter and tallow.
@@Lexdyskia Yeah I personally use sealed mason jars and just leave it on the counter. It really does give a great texture to food, like some chicken fried rice I made 2 days ago and great for stuff like steaks
plastic into hot oil, hot oil into plastic. nice.
@@B_slides94 Micro plastics are so yesterday, we upgraded to Macro plastics.
But at the time of handling, the oil was cool enough to move about, but not cool to the point of solidifying 👍