Great video as always. Just a tip, when you get to the last bit of tallow and water, pour it into a jar put the lid on and place it in the fridge, but upside down. That way when it sets the tallow will be at the bottom of the jar and the water at the top, so you can just unscrew the lid and pour out the water.
Just found you! I am thankful!!! I rendered tallow to make soap once myself years ago. It is a process! Thank you for your clear directions! Just keep being you!! You have a new subscriber who cares!!!! Laura
Why do I find her so funny? Boy I loved watching this. I'm surprised I've never heard of this channel but everyone I know will now know about this channel
I’m enjoying this video so much! I rendered beef fat for the first time last night (before I saw your video). I definitely should’ve waited longer before I started straining. What I found funny this morning was realizing I had dreamt about rendering fat all night long 😊. I dreamt about all the things I was going to make with this beautiful fat. Weird I know. Keep up the hard work!❤
“Didnt die so that’s good” 😂😂😂 Fellow Alaskan here! Thank you for saying the time frames! I was panicked cause it’s been 6 hours and I didn’t think it would take this long! No one else explained the timing. So thank you!
I really love how you use simple knowledge that we learned in school to create a beautiful product. The thought of clarifying the fat was incredible scary to me for some reason and now it is not. Thank you
Holy wow! I'm impressed! For a normally, self described "impatient" chickie, you really hang in there with this process and the result is amazing! Watching you go through the whole process, I have to confess that the only really scary times were taking the open top bowl outside. Those steps would make me leery of slipping & getting covered in liquid on my way down!! (That IS how my life goes though) 😖 Minnesota gave me my love of all that extra freezer/quick fridge opportunities. I'm gonna have to watch it again to make a list of all your "technical terms". Things like flibbity-floppity, schmoo, etc. You've added these to my favorite: BAH BAAAH! HUGE project, but I bet your soap is wonderful!!! ♥️ Fun video. Thanks!
Thanks Miss Sandi! I did say a little prayer every time we carried that bowl of boiling oil. Ha! The process is pretty simple, but takes a long time. Must of it is just waiting though, for it to heat or cool. I’m here if you have any questions. 😘
I purchased grass fed Buffalo tallow, I was intimidated to embark on this process but you have given me courage, thank you. I am rendering it down today. I just found your channel today and you have a new subscriber ❤
Time intensive but the result looks really good! Love learning new things. I watched almost the whole video in 360p too lol before HD was done processing, I liked it that much.
Wow! You are impressive. Thanks for your dedication Matt. 😊 I’m glad you enjoyed it. I should probably be more patient and make sure it’s done processing before posting. 😬
This is a really great website. I've been watching homesteading websites for years on UA-cam and I really love these guys, they know what they're doing and I love their personalities. You should try their homemade ginger ale recipe.
That’s an amazing process! I never thought of people in Alaska using the out doors as a refrigerator!!! 😂 I’m a Florida girl and it’s been cold for me here this winter. I Love my Down Coat! Peace
This is a great video, I just got through doing the rest of my beef tallow, and I think I did just fine. I use my tallow for soaps, but, sometimes I cook with it too and I did it just the way you did, about 3 times and it turned out good, I let it sit out and let the fat come to the top, but, there was very little water left in the bottom, but I should've put a little more water as you did, so, there still may be a little tiny bit of water in it, but, I store it in fridge anyways 😊. Thanks for the video.
Hubby raises cattle and you’d think I would’ve jumped on the tallow wagon years ago but doing my first batch very soon. That’s how I found your channel! The processor we use, gladly gave me 25 lbs for free. She said I can get more but my research shows this should be enough for awhile. We’ll see!
@@FlatTireFarmHomesteadingAlaska happen to know a good place to find leaf fat? I don't have the privilege of having a lot of farming friends that raise their own cattle.
@@Gardenofme83 not really…you might contact the meat processing facilities around. There are very few unfortunately. Other than that, you can purchase beef fat at the grocery stores for about $3 a pound. You might try 3 bears.
Hey Miss Donna! I was so happy when I found this method. Before, I had rendered it down with water and cooked and cooked and cooked it out forever and a day until it was so over cooked it taste rancid just because I was terrified there might still be water in it. Then, I decided to do the no water method and was so upset at how bad my house smelled after cooking down the fat without the buffer. This method is by far my most favorite. And it’s really easy to make sure there’s no water left in it. You’ll have to let me know how it goes. Have a blessed week friend.
@@ivettetrejo7520 I’m so glad you found it helpful. I know…it takes such a long time doesn’t it? Worth it in the end I think though. Especially if you can get the fat for free. 🫶
Your video was very helpful. Have 15lbs. of tallow on the wood stove now in my workshop... wife doesn't like me "messing up the kitchen" much. LOL I've used lard for deep frying, but I'm told tallow is better... gonna find out real soon.
Fried into cracklings those bits make good people snacks. 😊 I just recently used my tallow that isn't for cooking to make soap. One batch I rendered twice so it could also be used for body butter. I'm in Fairbanks and I get beef fat from Safeway.
Yay!!! I’m so glad you enjoyed this. The tallow that I rendered in this video is still perfectly shelfstable, and has been at room temperature ever since. I’m so happy with it.😊
Thank you so much for this! I want to render some for soap making, and have it ready while I'm saving my wood ashes for the lye water. Now I feel confident that I know what to do!
Hey friend, I’m glad you found it useful! I’ve not mixed pork and beef. They will end up with different textures. Pork can sometimes be a little bit tricky in that different breeds of pig will create different textures of rendered fat, or lard. I’ve rendered down regular commercial grower breeds and their fat comes out soupy no matter how many times you render. It just doesn’t have the same structure as tallow in any way, shape or form. And I’ve also rendered down our own Kune Kune Lard and it comes out beautiful and hard. Not as hard as the tallow though. I would never mix them, just because I want to have an expected consistency in the end. And if it always comes out a mess, I’ll never know if anything went wrong. I do, however, render all of my fat this way. Tallow will always come out hard and white like coconut oil in the end when it’s done, right. Lard, as I said before, it can come out many different consistencies when finished. I do find this way to be the best way to ensure there’s no water in the finished product. Simply, because when it’s in the melted stage, you can clearly see the division between the fat and the water. In all other methods, you have no idea how much water and impurities are still left in that in the fat. I hope that helps. Don’t be afraid to ask questions if you need help. I’m always here. Good luck friend.
I love the way you explain how you do everything. Your choice of words are great. It makes me laugh 😅. Don’t change anything. Keep the videos coming. It was 45* this morning at 7am and now it’s 62* @ 9:20am. Have a great day. 🦩🦩🦩🦩🦩🦩🦩
Thank you for a informative Tallow rendering video!! I just subscribed and I feel like an expert now. Looking forward to trying this out, my grass fed tallow should be available for pickup end of January 2024!!!!🎊
Thanks friend! I’m glad you enjoyed it. My first batch of soap from this tallow is almost cured and ready to try. I’m super excited. Have a great weekend and thanks for watching.😊
Thank you so much for this thorough video! I have watched quite a few others, and they all left me with unanswered questions and a lot of what ifs. You answered every question I had and then some so than you!
So down to earth, background, The young lady , love the studs, so glad to have found you. We didn’t want to borrow money to build our house, we did as we go while raising three children, took almost 25 years which means no mortgage no debt, didn’t make a lot of money either. Both of our salaries amounted lower middle income bracket. Our children are now ranging 44-38, living very successful lives. It can be done if we are willing to abstain from keeping up with the Jones’s mentality along with other reasons. Do I want other people to live and endure the guaranteed life of hardships like that, ABSOLUTELY NOT!, it wasn’t easy. But with tremendous blessings from The Lord of Heavens and the Earth He brought us through till now as we approach close to 70s, BLESSED. I applaud this young lady how she lives, God bless you.
I pray that you will grow in 100s and thousands of subscriptions, people need to learn from you, we will check your show always if we need info in the area of your expertise.👏👏👏
You’re the only video I’ve seen process it this many times to get really clean tallow. Was wondering if this helps with smell? I just bought some whipped tallow already made and it didn’t have any smell. I want to try and make this myself now. Thanks for all the detailed info! I subscribed!
I’m so glad you found it useful! It will smell better and better each time you process more gunk out of it. It will however still be animal fat scented. When I use it in soap, it retains no animal smell whatsoever. But it does undergo chemical change in order to become soap, so it’s not really fat anymore and is not an equal comparison to whipped tallow. I’m curious if the product you purchased had any deodorizers added. I know store bought lard does. I’m interested in how your adventure turns out. Please come back and let me know if you don’t mind. Be blessed sweet friend. 😊
Lard is from pork... tallow is from beef. They can be interchanged for some things. I'm not a pastry chef, but I don't think you'd use tallow in pie crust, just lard. Rendering lard is a bit more exacting, but certainly not difficult.
You have an Eagle eye friend. It’s my favorite knife. Wooden handle, straight edge and it has a rooster engraved in the blade to boot! Mr. Reeve is always sharpening it for me. It knows no limits! Ha! I get we could get the brains from sone friends that have cattle. It’s on our list to do…a very long list however and it’s not at the top. 😊 I’m going to get a highland skull with the big horns (like on Boss Hog’s car) to hang over on garden gate header! That’ll look cool, right?!
This is a wonderful video for me as I render our own beef fat. Am here due to the frustrating processing I have to go through. I use every pot, large and medium that I have, and this year I would like to simplify it. Looking at your tools, I see a LARGE pot will work wonderful, along with the huge bowl, will greatly ease the process for me. I give up after 2 renderings usually, but the large tools will allow me to render it to purity. Thanks very much❤
You are so welcome my sweet friend. This is exactly why I made this video. Because I was so tired of it being a messy messy process. Once I figured out how to do it this way, it made my life so much easier. I’m glad to share it. Be blessed friend.
Healthy stuff if yall didn't eat the flour and sugar, youd be super humans, im eating Ketovore now for only 3 months , off insulin and BP meds, down 38 lbs, wished I'd known the value of healthy meat and fats when I was 30, back then eating this fat was said to be deadly, truth comes out its not the animal products,it was stuffing with plants,grains,roots and sugar that made me so overweight and sick, good video, I just got a case of freah beef fat trimmings
Hey friend! I don’t usually make pure tallow soap, but Bumblebee apothecary has a great video and we render similarly. Here’s the link. ua-cam.com/video/Q4w5lSTIFJQ/v-deo.htmlsi=oCWFNVSMx8qvntTg
I am wondering why when the water and oil separates and the oil cools wouldn't be better than the subtle motion when you the pour off the fat when it's melted? Wouldn't the two reincorporate a little together. Does the water clean better that using no water and pouring through fabric or paper filters? Thank you for a great video your clear and enjoyable to watch and listen to and don't over explain!
Good question about the filtering process. When you are rendering down Tallow, it isn’t just a particulates that you’re trying to get rid of. A filter will capture the particulate, but what you’re also looking to filter out is the connective tissue that has basically been melted when you cook your batch in water. All of connective tissue melts down and gets captured in the water. that’s why filtering will not create as pure of a product as if you use water. Hope that helps. Be blessed.
Okay, now that I’ve watched through its entirety, what a fantastic tutorial! You explained it so well, especially my question about what happens with the salt. I did have a question that you may of answered but I missed-to alleviate any “beefy” smell, I should clarify as many times as possible? I will likely start off using it in cooking & baking and want it pure & unscented as possible. Another question-Does the size bowl, especially diameter & depth, matter when cooling down the tallow from water? Thanks so much!
Hey friend! It doesn’t really matter. But I like to use a vessel that can flex a bit so that when its cool, it’s easier to pop the tallow away from the sides. The large stainless bowl works well because it can handle the heat and can flex a bit. In a pinch you could use a metal pot, but you’ll have to dig down the side of the cooled fat to pop it out. Hope this helps. 😊 Good luck friend.
I just stumbled across your channel and this was the first video I watched. You gave a lot of great info that I didn’t see in other rendering of tallow videos. Thank you so much! Quick question. Where are you from? I’m originally from eastern PA (PA Dutch country) and haven’t heard anyone from outside the area use the word schmutz (sp?). I no longer live in PA but it was nice to hear a bit of home.
Glad you found us! We are lifelong Alaskans building a Homestead on 40 acres of wilderness. But my parents were from Cape Cod, so that’s a little bit closer your way. 💕I kept their “idear” “pocktbook” and “yesta’day” and maybe schmutz. 😊
This was so informative and entertaining. Can the water in the bottom be used for anything so it's not wasted? I've never rendered fat, but want some for skincare so I bought a jar of rendered tallow grass fed/finished from a health food store. I'm going to do this process on it.
If you didn’t add the salt, you could use the water to feed the dogs. All that connective tissue gooey water would be good for them. If you used a high quality salt, like Redmond’s you could make ice cubes out of the water and feed chickens the cubes on a hot day. Good question. Made me have to think about it. Ha!
Ok I have a question; so on the very last round, can you not just melt the chunk of tallow down on low heat with no water just to pour it into the container that you are storing it in?
Yep. You can absolutely do that. It also gives you an opportunity to double check that there’s absolutely no water that separates out at the bottom. Great job!
Hello, this is my first time watching you. I am impressed and happy I found you. I had to stop in the middle of the video because you keep saying “shmoo”. I use this word to call my dog when he is not listening. “Come here you little shmoo”. I remember a character on the cartoon Popeye. It was all white with no shape really. I thought that was Shmoo. Do you know where this word comes from?
Ha! Glad you found me and enjoyed the video. That's a great question, I think it just came from one of the wild goose chases in my head. Ha! Sorry I don't have some cool reference for you, be blessed friend.
Hello friend! If it were me, I would definitely render it because I’m always needing it for soap. And I can heat it on the woodstove for free. If you figure it might be about 10 pounds or so, it’s still probably worth rendering even if you weren’t going to be able to use a free heat source. If it’s less than 10 pounds, I probably would just try to vacuum seal it and leave it in the freezer until I had more fat to render with it. I hope that helps. I’ll be happy to answer more questions if you have them. Have a blessed weekend.
How long do I cook it for on the second and third cook? I am on number 2! Oh I just watched your video again and see that you said about an hour. Thank you ❤
Can u do the clarification process with bone broth tallow that forms when making bone broth ? Is it ok to do this? I did!! Thinking it was ok!!?? Made tallow balm and it’s wonderful on the skin? Processed it 2 times but I think I would do it more times next batch. This video is full of information and really enjoyed watching it. Hope u have the time to answer this. I will be watching your channel from now on. Thank you
@@FlatTireFarmHomesteadingAlaska so u think it’s ok to do this with tallow from bone broth. Some people say not to because of the water but U clarify with water!! New to all of this so would appreciate ur opinion thanks
@@theSharondun if it comes our all hard and white in the end, I don’t see an issue. Because you are cooking it with the bones, you might end up with a more beef scented tallow than without. But, if it’s what you have, no scents in wasting it. 😊
@@deborahhodge3186 I normally put it in 2 gallon square buckets to save for soap making, but for the purpose of this video I wanted to put it in jars so you all could see it cool and harden. Those jars I just put in the fridge and use for cooking and I get it out with a spoon. Be blessed friend.
Hey friend, I don’t make pure tallow soap, but Bumblebee Apothecary does and she renders similarly. She’s a nice lady and a good teacher Here’s her video link: ua-cam.com/video/Q4w5lSTIFJQ/v-deo.htmlsi=-Vf9Z7rXaqFXgOlN
It’s from a restaurant supply store. I bet Farina’s has one, but I bet they want your first and second born child for it. Ha! I think I found a similar one on amazon. I’ll have to check. I think it’s 20 quarts maybe? Ok I over estimated. Ha! It’s only 13 qts, but a decent one is only about $30 on Amazon. I looked around a bit just now, but of course they can’t ship the ones I looked at to Alaska. I’m sure you are not shocked. 😊
Hey friend, if you mean the final pour when I strain it all through the mesh colander. That’s because we live off grid and I don’t have running water or hot running water. So washing a cheesecloth is extremely difficult without copious amounts of boiling hot water. It would just get ruined. And I would still have to do the rendering process with the water because the cheesecloth isn’t gonna get all the impurities out. The process of the oil separating with the water, then cooling will pull out the impurities better than a cheesecloth will. Thanks for watching and have a blessed weekend.
My fat erupted while rendering. Yikes! It went all over. It happened while stirring it. Do you know why this happened so I can keep from it happening again. It’s happened once on the stove top and once while in the crock pot.
Oh no! It might be because the bottom half is much hotter than the top half. And it’s creating kind of a pressure underneath. When you stir it might be releasing that pressure. But, it the crockpot…that doesn’t make sense. The only time I’ve ever had something like that happen is when I let the fat cool because I needed to take a break from cooking, As the fat on the lip of the pan cooled it created a seal with the lid. So then, when I started heating it back up again, it essentially became a pressurized container until the top blew off and hot fat went everywhere… It was probably one of my worst disasters on the woodstove. The worst part was our floor hadn’t been covered yet, and it was just still OSB. I scrubbed it for hours! So I guess my question to you is, are you keeping a steady heat, or are you turning it off and letting it cool for a while? If you’re keeping it a steady heat, I would suggest during it more often. And if you are turning it off and then heating it back up later, I would say that at the beginning you really need to stir it a lot so that that heat doesn’t concentrate at the bottom of the pan. Other suggestions would be to get a bigger pan, or maybe your heat is too high to start. If you find it, it’s erupting at the first rendering it might be that the water is boiling too much and it’s pushing the fat up and over the top of the pan…? I’m not sure if my answer was very helpful. Don’t be afraid to give me a little bit more information or ask more questions. I’ll help however I can. 💕💕
I didn't know about 2-4 times rendering. I tried my first batch at the end of Sept. It's been kept in the fridge until now (Nov 22) Do you think it's safe to start scraping off the gunk and keep rendering or do I need to throw it out because maybe the left over goop tainted it?
Hey friend, I think it would be just fine especially because you kept in the fridge. And if it’s working for you now, there’s no reason to change what you’ve already done. Are you noticing any problems with it, or have any concerns about it?
So I did one rendering of my beef fat and jarred the tallow which is kind of soft at room temperature. I want to do several clarifying processes now. Can I just melt it down again and add the water?
Absolutely you can. 😊 it can be soft if it’s really warm where you live like 80° at room temperature. But it can also be soft if there’s still some water left in it. Come back to this comment later after you render it down a couple more times and let me know how it works out please. Have a blessed day friend.
Thank you. I’ll let you know. We (Pennsylvania) aren’t as cold as you are, but we’re sitting at 20 degrees and expecting 4-6 inches of snow overnight. By the way, you got a new subscriber and I’m happy to be here.
After melting it again and then pouring it in a measuring cup to let any water settle before putting it in my final vessel, I let it set for 10 minutes in that vessel (4 cup glass measuring cup) and still no water separated. I called it done👍
Hey friend, it is water free after even the first round. The multiple rounds are not to eliminate more and more water, bur more and more of the impurities( broken down convective tissue). So, the more rounds, the cleaner the final product. I hope that answers your question. 😊 Be blessed
@@FlatTireFarmHomesteadingAlaska thank you 🙂 Will start my first round of tallow at the campfire soon. Cracklings first 🤤 Cheers from Germany to your beautiful hide out in rural paradise!
I ordered beef tallow from a farm and was expecting it to be solid white (for making cosmetics) but it is a sort of yellow slush. How do i get it to be a solid white? Mine doesn't even solidify at room temp, it's complete slush.
Yikes! I’ve had lard like that but not tallow. If what you bought was supposed to already be rendered, it might have water trapped in it. I’d heat it up in a glass container and see if any water separates from it. If water separates, pour off the oil like i did in this video and see what you end up with once it cools. If no water separates, then you might just have ended up with something you can’t use for cosmetics, unfortunately. Let me know if you gave more questions. I’m happy to help. Good luck friend. 😊
@@FlatTireFarmHomesteadingAlaska Yes they said they rendered it "once" but there is still water. Right now I heated low on stove and added salt. When it cooled down in the fridge it was pure white and hard. Did it work then? Or do i have to pull the tallow when it's liquid leaving the water behind? Thanks SO much!
@instar6427 Man, I’m so sorry that they gave you tallow with liquid in it. That would’ve gone rancid very quickly. It also means that you paid for water. Sad sushi! When you take the hard white tallow out of the fridge and separate it from the water, see if there’s that brown scum at the bottom of your chunk of solid fat. Scrape that stuff off. If there was a bunch of it, you could render that tallow again just like I did in the video by adding salt and water heating it up and then letting it cool. Just like you did to get the water out of this batch the first time. If you’re going to use this tallow for cosmetics, continue to do that process until there’s no brown scum at the bottom. Let me know how it goes. I’ll keep watching for your comments so I can answer your questions if you have any more. If you’ve decided to use that tallow dress for cooking, it’s probably fine in the state it’s in now as long as you scrape the scum off the bottom.
@@FlatTireFarmHomesteadingAlaska Yes i checked the bottom for brown just like you did and there was none, it's just pure white. But the outside of the tallow "brick" is slimy, that's normal? Do i dry it off with paper towel? I think I got it now, thanks for your help. I tried googling and there is NOTHING about this haha.
@@instar6427 I’d wipe all that stuff off, take your brick of tallow heat it back up in the microwave in a glass container and pour off the oil, making sure that none of that liquid gets into your tallow. If there’s any water left in that tallow, your tallow will not be shelf stable. If you don’t want to heat it back up, I would just make sure I scraped all the surface of the sides and the bottom and throw the scrapings away. But heating it up to make sure that there’s no additional water trapped in the tallow is going to be your best bet. Especially for the use that you want it for. You’re right, it’s so difficult to find good information. It’s one of the reasons why I did this video. It took me a long time to be able to render tallow that didn’t come out a mess. I’m so glad I was able to give you a hand. Thanks for reaching out. Be blessed friend. 😊
Hey friend, I’m sorry to hear that. The best way to get the least smell starts at the very beginning get all those little meat pieces out. I found that using leaf lard tends to be easier since it has less muscle connections. I use this lard for savory cooking and soap and the fat smell doesn’t seem to affect the taste. Be blessed sweet friend.
Hey friend! Great question…not very long. I learned the hard way. It turns in just a few days. I’d go no more than 3. I also have to consider what was going on with that fat before it got to me. Because it’s fat, it might not have been kept cold for as long as if it was meat to be sold for meal consumption. Maybe just hung out at room temp for a bit. Depends on the source. I always just keep it frozen and cut it as it thaws. 😊
Hey friend, We use Redmond livestock salt. We buy it in bulk and grind it in a spice grinder. It’s way less expensive than Realsalt. But you could just use regular table salt too.
@deborahcoville-rayner4873 I wish I did. I’m currently experimenting with soap recipes to make a great goats milk bar (tallow included) Bramble Berry has a lot of really great resources and videos on their channel for soap making and recipes.. They even have a 4 part series on beginning soap-making. Most people don’t make soap with just one type of fat, but Bumblebee Apothecary channel has a video on a pure tallow soap. She’s great and renders fat similarly. I’ll get you the link to that video.
Theoretically yes. But it’s the meat in it that really impart the flavor that most people are trying to get rid of when making tallow. You likely will end up with so many impurities in your tallow that it might be unusable. It’s definitely not something I would recommend. But you could always experiment and see if it works out. 😊
@@lisahansen6014 I’ve never tried to use kitchen scissors before, but that’s a pretty good idea. I always use a knife. And it’s always the most cumbersome part of this process for sure. I recommend getting an audiobook or turning the radio on while you’re cleaning up all the pieces. To get the best product you want to get all of the pieces of meat and connective tissue out of that fat. Good luck!
Is shelf stable once you go through the full rendering process, if you pour it into jars when it’s hot and put a new lid and ring on it, it will heat seal itself. I wouldn’t not pressure can this without risk of multiple failures and turning the inside of my canner into a grease ball. Ha!
The Soap Shop if finally open!! theflattirefarm.com
Great video as always. Just a tip, when you get to the last bit of tallow and water, pour it into a jar put the lid on and place it in the fridge, but upside down. That way when it sets the tallow will be at the bottom of the jar and the water at the top, so you can just unscrew the lid and pour out the water.
Thank you so much for doing a step by step for making tallow. I feel a lot more confident attempting to make it! 🎉
@@ladyprepared 💕💕💕
"We didn't die, so that's good." 😂🤣😂 Quote of the day! 😁 Another cool and informative video, thank you! ❤️
Thanks Miss Katt, Have a great week friend. 😊
You explain the "why" so well. This video is very helpful!
Oh awesome! I’m so glad you found it helpful! Be blessed friend. 😊
Just found you! I am thankful!!!
I rendered tallow to make soap once myself years ago. It is a process!
Thank you for your clear directions!
Just keep being you!! You have a new subscriber who cares!!!!
Laura
Hello Miss Laura! Glad to have you along on our crazy adventures. Thank you for your kind words. Have a blessed week, friend. 😊
Love your descriptives... Shmoo... Jiggly bits LOL
Ha! I’m glad you enjoyed my… Technical terms. 😊
Why do I find her so funny? Boy I loved watching this. I'm surprised I've never heard of this channel but everyone I know will now know about this channel
Thanks friend!
I’m enjoying this video so much! I rendered beef fat for the first time last night (before I saw your video). I definitely should’ve waited longer before I started straining. What I found funny this morning was realizing I had dreamt about rendering fat all night long 😊. I dreamt about all the things I was going to make with this beautiful fat. Weird I know. Keep up the hard work!❤
Yay!! How fun for you. 😊
“Didnt die so that’s good” 😂😂😂
Fellow Alaskan here! Thank you for saying the time frames! I was panicked cause it’s been 6 hours and I didn’t think it would take this long! No one else explained the timing. So thank you!
You are so welcome friend!
I really love how you use simple knowledge that we learned in school to create a beautiful product. The thought of clarifying the fat was incredible scary to me for some reason and now it is not. Thank you
You made my evening Miss Mindy. I’m glad enjoyed it. Be blessed my friend.
Can you process pork fat the same way
@jameslamm9315 absolutely. 😊
Holy wow! I'm impressed! For a normally, self described "impatient" chickie, you really hang in there with this process and the result is amazing! Watching you go through the whole process, I have to confess that the only really scary times were taking the open top bowl outside. Those steps would make me leery of slipping & getting covered in liquid on my way down!! (That IS how my life goes though) 😖 Minnesota gave me my love of all that extra freezer/quick fridge opportunities.
I'm gonna have to watch it again to make a list of all your "technical terms". Things like flibbity-floppity, schmoo, etc. You've added these to my favorite: BAH BAAAH!
HUGE project, but I bet your soap is wonderful!!! ♥️ Fun video. Thanks!
Thanks Miss Sandi! I did say a little prayer every time we carried that bowl of boiling oil. Ha! The process is pretty simple, but takes a long time. Must of it is just waiting though, for it to heat or cool. I’m here if you have any questions. 😘
@@FlatTireFarmHomesteadingAlaska thank you!
Oh my gosh!!!!! I can’t stop laughing at your karate chop to the tallow! 😂😂😂🤣🤣😂🤣😂🤣
Hey Miss Tina! I’m glad you got a laugh out of this one. Thanks for watching and have a great weekend. 😊
Thanks! That’s very helpful!
Buying a side of beef and am going to ask for the fat to make tallow.
That’s great! Let me know if you end up with any questions. Happy rendering friend. 😊
I purchased grass fed Buffalo tallow, I was intimidated to embark on this process but you have given me courage, thank you. I am rendering it down today. I just found your channel today and you have a new subscriber ❤
Oh yay!! You will be so proud of yourself when it’s completed. Let me know if end up with any questions. Be blessed friend. 😊
Time intensive but the result looks really good! Love learning new things. I watched almost the whole video in 360p too lol before HD was done processing, I liked it that much.
Wow! You are impressive. Thanks for your dedication Matt. 😊 I’m glad you enjoyed it. I should probably be more patient and make sure it’s done processing before posting. 😬
This is a really great website. I've been watching homesteading websites for years on UA-cam and I really love these guys, they know what they're doing and I love their personalities. You should try their homemade ginger ale recipe.
That’s an amazing process! I never thought of people in Alaska using the out doors as a refrigerator!!! 😂 I’m a Florida girl and it’s been cold for me here this winter. I Love my Down Coat! Peace
Glad you enjoyed it friend. 😊
This is the best explanation of the process I have seen. Thank you.
You are most welcome friend. I hope it was helpful for you. Be blessed.
This is a great video, I just got through doing the rest of my beef tallow, and I think I did just fine. I use my tallow for soaps, but, sometimes I cook with it too and I did it just the way you did, about 3 times and it turned out good, I let it sit out and let the fat come to the top, but, there was very little water left in the bottom, but I should've put a little more water as you did, so, there still may be a little tiny bit of water in it, but, I store it in fridge anyways 😊. Thanks for the video.
Awwww! Glad you found ot helpful! Be blessed
@@FlatTireFarmHomesteadingAlaska
I have a friend that lives in Anchorage, he teaches Bible classes, you may know him.
@@steelersgirl071961 maybe, Anchorage is a ways away from here.
Hubby raises cattle and you’d think I would’ve jumped on the tallow wagon years ago but doing my first batch very soon. That’s how I found your channel! The processor we use, gladly gave me 25 lbs for free. She said I can get more but my research shows this should be enough for awhile. We’ll see!
Yay!!
Will last you “forever and a day” , that was another good one ! 😊
Ha! So far so good. It’s still beautiful and hanging out on the shelf. Be blessed friend. 😊
Hey! I used to make your coffee at Espresso cafe! Found you while trying to teach myself how to render tallow. ❤
Hey beautiful friend!! 💕💕
@@FlatTireFarmHomesteadingAlaska happen to know a good place to find leaf fat? I don't have the privilege of having a lot of farming friends that raise their own cattle.
@@Gardenofme83 not really…you might contact the meat processing facilities around. There are very few unfortunately. Other than that, you can purchase beef fat at the grocery stores for about $3 a pound. You might try 3 bears.
@@FlatTireFarmHomesteadingAlaska thanks Chrystal! 💖
I've been rendering lard forever but the next time I'm going to try your water and salt method on the wood stove. I have lard Envy now...
Hey Miss Donna! I was so happy when I found this method. Before, I had rendered it down with water and cooked and cooked and cooked it out forever and a day until it was so over cooked it taste rancid just because I was terrified there might still be water in it. Then, I decided to do the no water method and was so upset at how bad my house smelled after cooking down the fat without the buffer. This method is by far my most favorite. And it’s really easy to make sure there’s no water left in it. You’ll have to let me know how it goes. Have a blessed week friend.
It’s been 5 days and I haven’t finished watching this video 😂
Really helpful video! Thank you.
Ha! That’s some dedication friend. Ha! Have a blessed weekend and stay warm out there. It’s a snowstorm here. 😊
@@ivettetrejo7520 I’m so glad you found it helpful. I know…it takes such a long time doesn’t it? Worth it in the end I think though. Especially if you can get the fat for free. 🫶
Thank you for all the detailed information!!
You are very welcome. I hope it was helpful. Be blessed friend. 😊
Excellent video
Thanks friend! I’m glad you enjoyed it. Have a blessed week.😊
The karate chop 😆 you trying to be a homestead ninja 😆 Bless your hands
Homestead ninja! Yes!!
This was a great comprehensive video. I just started making soap and we are getting 1/4 cow in a month! Thank you!- subscribed!
Glad to have you along! Thanks, friend!
Your video was very helpful. Have 15lbs. of tallow on the wood stove now in my workshop... wife doesn't like me "messing up the kitchen" much. LOL I've used lard for deep frying, but I'm told tallow is better... gonna find out real soon.
Yay! I think you’re wonderful already. So cute, not being allowed in the kitchen. Let me know how it goes friend. Good luck!
Happy New Year to you as well. Thanks for making the video painless.
Thank you ,this was awesome. ❤
Awww! Thanks! I’m glad you found it useful. 😊
Great video.
Thanks friend. We hope you found it useful. 😊
Really enjoyed this video
Thanks friend! Hope you found it helpful. 😊
Fried into cracklings those bits make good people snacks. 😊 I just recently used my tallow that isn't for cooking to make soap. One batch I rendered twice so it could also be used for body butter. I'm in Fairbanks and I get beef fat from Safeway.
Awesome friend! What are they charging up there for a pound of fat?
1.97/pound. They're the cheapest I've found so far. I wish I had access to some free esp. while it's cold enough to keep on the porch.😊
Thank you I love this video
Yay!!! I’m so glad you enjoyed this. The tallow that I rendered in this video is still perfectly shelfstable, and has been at room temperature ever since. I’m so happy with it.😊
This was very helpful thank you!❤️👵😇
I'm so glad!
Thank you so much for this! I want to render some for soap making, and have it ready while I'm saving my wood ashes for the lye water. Now I feel confident that I know what to do!
Oh yay! Please let me know if you end up having any questions. I’ll answer them back as fast as I can. Be blessed friend.
@@FlatTireFarmHomesteadingAlaska Will do! Blessings to you and yours.
@@oneperson5760 😊
This is the best video I’ve watched so far! Now I’ve watched it 3x while doing it! Thank you! Also…can you mix pork and beef fat?
Hey friend, I’m glad you found it useful! I’ve not mixed pork and beef. They will end up with different textures. Pork can sometimes be a little bit tricky in that different breeds of pig will create different textures of rendered fat, or lard. I’ve rendered down regular commercial grower breeds and their fat comes out soupy no matter how many times you render. It just doesn’t have the same structure as tallow in any way, shape or form. And I’ve also rendered down our own Kune Kune Lard and it comes out beautiful and hard. Not as hard as the tallow though. I would never mix them, just because I want to have an expected consistency in the end. And if it always comes out a mess, I’ll never know if anything went wrong. I do, however, render all of my fat this way. Tallow will always come out hard and white like coconut oil in the end when it’s done, right. Lard, as I said before, it can come out many different consistencies when finished. I do find this way to be the best way to ensure there’s no water in the finished product. Simply, because when it’s in the melted stage, you can clearly see the division between the fat and the water. In all other methods, you have no idea how much water and impurities are still left in that in the fat. I hope that helps. Don’t be afraid to ask questions if you need help. I’m always here. Good luck friend.
Very interesting! Can’t wait for the soap making video! Or other products 😉
Soap making is definitely on the list. Actually it’s been in the list for a while…hopefully I can get to it before the summer craze. 😊
When it comes to cleaning the gunk off the bottom of the tallow I run it under the sink under the sprayer and it’s gets it all.
Great idea friend! That would totally work if I had running water. Ha! We live in a dry cabin off-grid.
Great vid!
Thanks friend
I love the way you explain how you do everything. Your choice of words are great. It makes me laugh 😅. Don’t change anything. Keep the videos coming. It was 45* this morning at 7am and now it’s 62* @ 9:20am. Have a great day. 🦩🦩🦩🦩🦩🦩🦩
Thanks Miss Mary, laughing keeps us young! 45° sounds lovely! That’s campfire weather!
Thank you for a informative Tallow rendering video!! I just subscribed and I feel like an expert now. Looking forward to trying this out, my grass fed tallow should be available for pickup end of January 2024!!!!🎊
Very educational video, thank you
Thanks friend! I’m glad you enjoyed it. My first batch of soap from this tallow is almost cured and ready to try. I’m super excited. Have a great weekend and thanks for watching.😊
Gracias ,tu vídeo es muy interesante y importante para mí. Saludos desde Chihuahua, México!
Thank you so much for this thorough video! I have watched quite a few others, and they all left me with unanswered questions and a lot of what ifs. You answered every question I had and then some so than you!
Oh yay!! I’m so glad you found it useful. 😊
So down to earth, background, The young lady , love the studs, so glad to have found you.
We didn’t want to borrow money to build our house, we did as we go while raising three children, took almost 25 years which means no mortgage no debt, didn’t make a lot of money either. Both of our salaries amounted lower middle income bracket. Our children are now ranging 44-38, living very successful lives. It can be done if we are willing to abstain from keeping up with the Jones’s mentality along with other reasons. Do I want other people to live and endure the guaranteed life of hardships like that, ABSOLUTELY NOT!, it wasn’t easy. But with tremendous blessings from The Lord of Heavens and the Earth He brought us through till now as we approach close to 70s, BLESSED. I applaud this young lady how she lives, God bless you.
Awwww! Thanks friend. 💕
I pray that you will grow in 100s and thousands of subscriptions, people need to learn from you, we will check your show always if we need info in the area of your expertise.👏👏👏
You are so kind. 😊Be blessed sweet friend.
You’re the only video I’ve seen process it this many times to get really clean tallow. Was wondering if this helps with smell? I just bought some whipped tallow already made and it didn’t have any smell. I want to try and make this myself now. Thanks for all the detailed info! I subscribed!
I’m so glad you found it useful! It will smell better and better each time you process more gunk out of it. It will however still be animal fat scented. When I use it in soap, it retains no animal smell whatsoever. But it does undergo chemical change in order to become soap, so it’s not really fat anymore and is not an equal comparison to whipped tallow. I’m curious if the product you purchased had any deodorizers added. I know store bought lard does. I’m interested in how your adventure turns out. Please come back and let me know if you don’t mind. Be blessed sweet friend. 😊
I am just rendering some beef fat. Thank you for your video
Glad to help. 💕
Love the video I’ve got to do this so I love to use lard but it would be a lot cheaper to render down myself thanks for a great idea
Hey friend! I’m glad you enjoyed it. Thanks for watching and commenting. 😊
Lard is from pork... tallow is from beef. They can be interchanged for some things. I'm not a pastry chef, but I don't think you'd use tallow in pie crust, just lard. Rendering lard is a bit more exacting, but certainly not difficult.
That knife looks like your garden knife. LOL Can you also get the cow and pig heads for the brains for tanning? Great video thanks for sharing
You have an Eagle eye friend. It’s my favorite knife. Wooden handle, straight edge and it has a rooster engraved in the blade to boot! Mr. Reeve is always sharpening it for me. It knows no limits! Ha!
I get we could get the brains from sone friends that have cattle. It’s on our list to do…a very long list however and it’s not at the top. 😊 I’m going to get a highland skull with the big horns (like on Boss Hog’s car) to hang over on garden gate header! That’ll look cool, right?!
This is a wonderful video for me as I render our own beef fat. Am here due to the frustrating processing I have to go through. I use every pot, large and medium that I have, and this year I would like to simplify it. Looking at your tools, I see a LARGE pot will work wonderful, along with the huge bowl, will greatly ease the process for me. I give up after 2 renderings usually, but the large tools will allow me to render it to purity. Thanks very much❤
You are so welcome my sweet friend. This is exactly why I made this video. Because I was so tired of it being a messy messy process. Once I figured out how to do it this way, it made my life so much easier. I’m glad to share it. Be blessed friend.
Healthy stuff if yall didn't eat the flour and sugar, youd be super humans, im eating Ketovore now for only 3 months , off insulin and BP meds, down 38 lbs, wished I'd known the value of healthy meat and fats when I was 30, back then eating this fat was said to be deadly, truth comes out its not the animal products,it was stuffing with plants,grains,roots and sugar that made me so overweight and sick, good video, I just got a case of freah beef fat trimmings
Glad you enjoyed it, friend
If you put a spoon in the little loop on the strainer, while it's on the bowl, the strainer will not fall in.
Thanks friend
Great video! And karate chop lol. Have you ever had an instance where you just couldn’t get the smell out?
I don’t think so. It will always smell a little like fat, but not gross like dead meat. Ha!
Can you please do a video on making soap from the tallow? Thanks for the great step by step on rendering!
Hey friend! I don’t usually make pure tallow soap, but Bumblebee apothecary has a great video and we render similarly. Here’s the link.
ua-cam.com/video/Q4w5lSTIFJQ/v-deo.htmlsi=oCWFNVSMx8qvntTg
I am wondering why when the water and oil separates and the oil cools wouldn't be better than the subtle motion when you the pour off the fat when it's melted? Wouldn't the two reincorporate a little together. Does the water clean better that using no water and pouring through fabric or paper filters? Thank you for a great video your clear and enjoyable to watch and listen to and don't over explain!
Good question about the filtering process. When you are rendering down Tallow, it isn’t just a particulates that you’re trying to get rid of. A filter will capture the particulate, but what you’re also looking to filter out is the connective tissue that has basically been melted when you cook your batch in water. All of connective tissue melts down and gets captured in the water. that’s why filtering will not create as pure of a product as if you use water. Hope that helps. Be blessed.
Okay, now that I’ve watched through its entirety, what a fantastic tutorial! You explained it so well, especially my question about what happens with the salt.
I did have a question that you may of answered but I missed-to alleviate any “beefy” smell, I should clarify as many times as possible? I will likely start off using it in cooking & baking and want it pure & unscented as possible. Another question-Does the size bowl, especially diameter & depth, matter when cooling down the tallow from water? Thanks so much!
Hey friend! It doesn’t really matter. But I like to use a vessel that can flex a bit so that when its cool, it’s easier to pop the tallow away from the sides. The large stainless bowl works well because it can handle the heat and can flex a bit. In a pinch you could use a metal pot, but you’ll have to dig down the side of the cooled fat to pop it out. Hope this helps. 😊 Good luck friend.
My pap used to say we'll eat what can, and what we can't we'll can.
I love that! Thank you for sharing such s sweet part of you family. 😊
I just stumbled across your channel and this was the first video I watched. You gave a lot of great info that I didn’t see in other rendering of tallow videos. Thank you so much! Quick question. Where are you from? I’m originally from eastern PA (PA Dutch country) and haven’t heard anyone from outside the area use the word schmutz (sp?). I no longer live in PA but it was nice to hear a bit of home.
Glad you found us! We are lifelong Alaskans building a Homestead on 40 acres of wilderness. But my parents were from Cape Cod, so that’s a little bit closer your way. 💕I kept their “idear” “pocktbook” and “yesta’day” and maybe schmutz. 😊
Honestly I'm digging the made up words; Schmutz, schmoo, schpitz..probably.
Ha! Glad you are enjoying it. 😊 Be blessed friend.
Awesome video! Thank you. Do you know why my tallow looks yellow ish? Should I keep purifying it to get it more white?
Hey Miss Heidi! The colors can be different when rendering tallow based on what the cows eat. The yellow is just fine. 😊
Can you make soap? And ehip beef tallow for body cream? I really enjoyed watching you.
I do use it in soap making, but I have not tried to whip it. I have whipped lard and added seasonings to use like compound butter though. 😊
This was so informative and entertaining.
Can the water in the bottom be used for anything so it's not wasted?
I've never rendered fat, but want some for skincare so I bought a jar of rendered tallow grass fed/finished from a health food store. I'm going to do this process on it.
If you didn’t add the salt, you could use the water to feed the dogs. All that connective tissue gooey water would be good for them. If you used a high quality salt, like Redmond’s you could make ice cubes out of the water and feed chickens the cubes on a hot day. Good question. Made me have to think about it. Ha!
Ok I have a question; so on the very last round, can you not just melt the chunk of tallow down on low heat with no water just to pour it into the container that you are storing it in?
Yep. You can absolutely do that. It also gives you an opportunity to double check that there’s absolutely no water that separates out at the bottom. Great job!
Hello, this is my first time watching you. I am impressed and happy I found you. I had to stop in the middle of the video because you keep saying “shmoo”. I use this word to call my dog when he is not listening. “Come here you little shmoo”. I remember a character on the cartoon Popeye. It was all white with no shape really. I thought that was Shmoo. Do you know where this word comes from?
I found The Shmoo !
Ha! Glad you found me and enjoyed the video. That's a great question, I think it just came from one of the wild goose chases in my head. Ha! Sorry I don't have some cool reference for you, be blessed friend.
You did? Whoop! What did you come up with, you have me intrigued now, Ha!
@@FlatTireFarmHomesteadingAlaska look up on UA-cam “The Shmoo”
same way to do bee's wax
Awesome! I haven’t done beeswax yet. Hopefully someday will get bees. It’s on the to do list! Be blessed friend.
Hi I have 2 bags of beef fat that have been in freezer in Walmart bags. Is it worth rendering?
Hello friend! If it were me, I would definitely render it because I’m always needing it for soap. And I can heat it on the woodstove for free. If you figure it might be about 10 pounds or so, it’s still probably worth rendering even if you weren’t going to be able to use a free heat source. If it’s less than 10 pounds, I probably would just try to vacuum seal it and leave it in the freezer until I had more fat to render with it. I hope that helps. I’ll be happy to answer more questions if you have them. Have a blessed weekend.
How long do I cook it for on the second and third cook? I am on number 2! Oh I just watched your video again and see that you said about an hour. Thank you ❤
Sorry I missed your question here. Looks like you’re doing great.
Can u do the clarification process with bone broth tallow that forms when making bone broth ? Is it ok to do this? I did!! Thinking it was ok!!?? Made tallow balm and it’s wonderful on the skin? Processed it 2 times but I think I would do it more times next batch. This video is full of information and really enjoyed watching it. Hope u have the time to answer this. I will be watching your channel from now on. Thank you
Oh that’s awesome! I hadn’t done that before. Nice job! I’m this was helpful for you. 😊
@@FlatTireFarmHomesteadingAlaska so u think it’s ok to do this with tallow from bone broth. Some people say not to because of the water but U clarify with water!! New to all of this so would appreciate ur opinion thanks
@@theSharondun if it comes our all hard and white in the end, I don’t see an issue. Because you are cooking it with the bones, you might end up with a more beef scented tallow than without. But, if it’s what you have, no scents in wasting it. 😊
How do you get the tallow out of the canning jars?
@@deborahhodge3186 I normally put it in 2 gallon square buckets to save for soap making, but for the purpose of this video I wanted to put it in jars so you all could see it cool and harden. Those jars I just put in the fridge and use for cooking and I get it out with a spoon. Be blessed friend.
Hi from Israel.
Thank you for sharing🎉
And what is your recipe of tallow soap?
Hey friend, I don’t make pure tallow soap, but Bumblebee Apothecary does and she renders similarly. She’s a nice lady and a good teacher Here’s her video link: ua-cam.com/video/Q4w5lSTIFJQ/v-deo.htmlsi=-Vf9Z7rXaqFXgOlN
@@FlatTireFarmHomesteadingAlaska , thank you🌹
. That's Marisa. I am gonna make her shampoo bar
@@yuliaandronova4620 Awesome! let me know if you like the shampoo bar recipe. I don’t have a good one yet. 😊
Great video!! Are you using regular water or distill water?
We use well water 😊
Thats the best water honestly! Thank you@FlatTireFarmHomesteadingAlaska
Thats the best water honestly! Thank you@FlatTireFarmHomesteadingAlaska
Is the tallow good for cooking and baking? ( for making cakes and oatmeal cookies?
I use it mostly for soap and as for a savory cooking fat. But I bet some people use it that way. 😊
Where did you get your huge stainless bowl??!
It’s from a restaurant supply store. I bet Farina’s has one, but I bet they want your first and second born child for it. Ha! I think I found a similar one on amazon. I’ll have to check. I think it’s 20 quarts maybe?
Ok I over estimated. Ha! It’s only 13 qts, but a decent one is only about $30 on Amazon. I looked around a bit just now, but of course they can’t ship the ones I looked at to Alaska. I’m sure you are not shocked. 😊
Ha! Yeah I guess I should have asked if "arm" and/or "leg" were the price points 🤣🤣 and oh of course, totally shocked 🙄
Question, why not use a cheese cloth to filter final pour?
Hey friend, if you mean the final pour when I strain it all through the mesh colander. That’s because we live off grid and I don’t have running water or hot running water. So washing a cheesecloth is extremely difficult without copious amounts of boiling hot water. It would just get ruined. And I would still have to do the rendering process with the water because the cheesecloth isn’t gonna get all the impurities out. The process of the oil separating with the water, then cooling will pull out the impurities better than a cheesecloth will. Thanks for watching and have a blessed weekend.
Thank you for your answer. ❤
@@juliemcnair296 💕💕
What about pouring it thru cheesecloth? Would that save time?
Hey friend, that would work to get the fat bits out for sure. But it won’t get out all the impurities as some are melted tendons. 😄
My fat erupted while rendering. Yikes! It went all over. It happened while stirring it. Do you know why this happened so I can keep from it happening again. It’s happened once on the stove top and once while in the crock pot.
Oh no! It might be because the bottom half is much hotter than the top half. And it’s creating kind of a pressure underneath. When you stir it might be releasing that pressure. But, it the crockpot…that doesn’t make sense. The only time I’ve ever had something like that happen is when I let the fat cool because I needed to take a break from cooking, As the fat on the lip of the pan cooled it created a seal with the lid. So then, when I started heating it back up again, it essentially became a pressurized container until the top blew off and hot fat went everywhere… It was probably one of my worst disasters on the woodstove. The worst part was our floor hadn’t been covered yet, and it was just still OSB. I scrubbed it for hours! So I guess my question to you is, are you keeping a steady heat, or are you turning it off and letting it cool for a while? If you’re keeping it a steady heat, I would suggest during it more often. And if you are turning it off and then heating it back up later, I would say that at the beginning you really need to stir it a lot so that that heat doesn’t concentrate at the bottom of the pan. Other suggestions would be to get a bigger pan, or maybe your heat is too high to start. If you find it, it’s erupting at the first rendering it might be that the water is boiling too much and it’s pushing the fat up and over the top of the pan…? I’m not sure if my answer was very helpful. Don’t be afraid to give me a little bit more information or ask more questions. I’ll help however I can. 💕💕
I didn't know about 2-4 times rendering. I tried my first batch at the end of Sept. It's been kept in the fridge until now (Nov 22) Do you think it's safe to start scraping off the gunk and keep rendering or do I need to throw it out because maybe the left over goop tainted it?
Hey friend, I think it would be just fine especially because you kept in the fridge. And if it’s working for you now, there’s no reason to change what you’ve already done. Are you noticing any problems with it, or have any concerns about it?
I just haven't used it yet. I did want it for soapmaking but then I got busy. I am also going to use it for cooking but still haven't used it yet.
I think it will be fine for cooking as long as theres no off scent to it. I might clarify it again for soap making though. 😊
Thanks!
@@mistyfrazier1497 no problem friend!
So I did one rendering of my beef fat and jarred the tallow which is kind of soft at room temperature. I want to do several clarifying processes now. Can I just melt it down again and add the water?
Absolutely you can. 😊 it can be soft if it’s really warm where you live like 80° at room temperature. But it can also be soft if there’s still some water left in it. Come back to this comment later after you render it down a couple more times and let me know how it works out please. Have a blessed day friend.
Thank you. I’ll let you know. We (Pennsylvania) aren’t as cold as you are, but we’re sitting at 20 degrees and expecting 4-6 inches of snow overnight. By the way, you got a new subscriber and I’m happy to be here.
Did one more rendering this time with water and it came out with clean water and only a nickel size impurity spot! Thank you for teaching me!
@@aroy0917 whoop! Whoop! Look at you! Yes! Nice job friend!
After melting it again and then pouring it in a measuring cup to let any water settle before putting it in my final vessel, I let it set for 10 minutes in that vessel (4 cup glass measuring cup) and still no water separated. I called it done👍
Do you whip your tallow?
Hey friend, I do not whip it, but I have whipped and seasoned lard to use like a compound butter. 😊
Isn't the hard tallow after round four is already water free? What's the difference when you separate it in liquid state?
Hey friend, it is water free after even the first round. The multiple rounds are not to eliminate more and more water, bur more and more of the impurities( broken down convective tissue). So, the more rounds, the cleaner the final product. I hope that answers your question. 😊 Be blessed
@@FlatTireFarmHomesteadingAlaska but what about your last step when you poor water in without salt just to liquify it once more. Also for purifying?
@@Schachtens yep, just to clear out any salt residuals that may have hung on in the fat.😊💕
@@FlatTireFarmHomesteadingAlaska thank you 🙂
Will start my first round of tallow at the campfire soon. Cracklings first 🤤
Cheers from Germany to your beautiful hide out in rural paradise!
@@Schachtens yay!! I’m so glad you found it helpful. Good luck friend. I’m here if you have further questions. 😊
I ordered beef tallow from a farm and was expecting it to be solid white (for making cosmetics) but it is a sort of yellow slush. How do i get it to be a solid white? Mine doesn't even solidify at room temp, it's complete slush.
Yikes! I’ve had lard like that but not tallow. If what you bought was supposed to already be rendered, it might have water trapped in it. I’d heat it up in a glass container and see if any water separates from it. If water separates, pour off the oil like i did in this video and see what you end up with once it cools. If no water separates, then you might just have ended up with something you can’t use for cosmetics, unfortunately. Let me know if you gave more questions. I’m happy to help. Good luck friend. 😊
@@FlatTireFarmHomesteadingAlaska Yes they said they rendered it "once" but there is still water. Right now I heated low on stove and added salt. When it cooled down in the fridge it was pure white and hard. Did it work then? Or do i have to pull the tallow when it's liquid leaving the water behind? Thanks SO much!
@instar6427 Man, I’m so sorry that they gave you tallow with liquid in it. That would’ve gone rancid very quickly. It also means that you paid for water. Sad sushi! When you take the hard white tallow out of the fridge and separate it from the water, see if there’s that brown scum at the bottom of your chunk of solid fat. Scrape that stuff off. If there was a bunch of it, you could render that tallow again just like I did in the video by adding salt and water heating it up and then letting it cool. Just like you did to get the water out of this batch the first time. If you’re going to use this tallow for cosmetics, continue to do that process until there’s no brown scum at the bottom. Let me know how it goes. I’ll keep watching for your comments so I can answer your questions if you have any more. If you’ve decided to use that tallow dress for cooking, it’s probably fine in the state it’s in now as long as you scrape the scum off the bottom.
@@FlatTireFarmHomesteadingAlaska Yes i checked the bottom for brown just like you did and there was none, it's just pure white. But the outside of the tallow "brick" is slimy, that's normal? Do i dry it off with paper towel? I think I got it now, thanks for your help. I tried googling and there is NOTHING about this haha.
@@instar6427 I’d wipe all that stuff off, take your brick of tallow heat it back up in the microwave in a glass container and pour off the oil, making sure that none of that liquid gets into your tallow. If there’s any water left in that tallow, your tallow will not be shelf stable. If you don’t want to heat it back up, I would just make sure I scraped all the surface of the sides and the bottom and throw the scrapings away. But heating it up to make sure that there’s no additional water trapped in the tallow is going to be your best bet. Especially for the use that you want it for. You’re right, it’s so difficult to find good information. It’s one of the reasons why I did this video. It took me a long time to be able to render tallow that didn’t come out a mess. I’m so glad I was able to give you a hand. Thanks for reaching out. Be blessed friend. 😊
My beef fat solidified and after taking it out of the bowl, what remained was gelatin and not water. What did I do wrong?
Nope, you just got lots of stuff out of your fat. On the next rendering that stuff will be a thinner liquid. 😊
@@FlatTireFarmHomesteadingAlaska you are awesome!!! Thank you!!!
@@pamcantwell9898 💕💕
I made this last weekend and rendered down 3 times. It still smells 😢
Hey friend, I’m sorry to hear that. The best way to get the least smell starts at the very beginning get all those little meat pieces out. I found that using leaf lard tends to be easier since it has less muscle connections. I use this lard for savory cooking and soap and the fat smell doesn’t seem to affect the taste. Be blessed sweet friend.
I saw someone that filled thier jars, and kept them upside-down till the next day, if there was any water left they poured it off
That would work but you’d need to refrigerate. 💕
@@FlatTireFarmHomesteadingAlaska yes, for sure. You've inspired me to try... Going to go to the bucher lol
@@rachelr2776 whoop!
How long can you keep beef suet in fridge?
Hey friend! Great question…not very long. I learned the hard way. It turns in just a few days. I’d go no more than 3. I also have to consider what was going on with that fat before it got to me. Because it’s fat, it might not have been kept cold for as long as if it was meat to be sold for meal consumption. Maybe just hung out at room temp for a bit. Depends on the source. I always just keep it frozen and cut it as it thaws. 😊
@@FlatTireFarmHomesteadingAlaska well, I’ve missed my window - bought some and had to leave town. I’ll try to find some without meat on it.
@@lisahansen6014 Does it smell yucky?
@@FlatTireFarmHomesteadingAlaska no- but I don’t have a good sense of smell and I’m known to eat and keep things way past prime! lol
@@lisahansen6014 Same, sister. Same. Ha!
What salt did you use?
Hey friend, We use Redmond livestock salt. We buy it in bulk and grind it in a spice grinder. It’s way less expensive than Realsalt. But you could just use regular table salt too.
Thank you. I rendered my beef fat. Thank you for your video. Do you have an easy soap recipe for a newbie made with the tallow
@deborahcoville-rayner4873 I wish I did. I’m currently experimenting with soap recipes to make a great goats milk bar (tallow included) Bramble Berry has a lot of really great resources and videos on their channel for soap making and recipes.. They even have a 4 part series on beginning soap-making. Most people don’t make soap with just one type of fat, but Bumblebee Apothecary channel has a video on a pure tallow soap. She’s great and renders fat similarly. I’ll get you the link to that video.
ua-cam.com/video/Q4w5lSTIFJQ/v-deo.htmlsi=F6_t_fTTXoSrQuv8
Thank you
Could you render it down with meat on it- and strain meat out?
Theoretically yes. But it’s the meat in it that really impart the flavor that most people are trying to get rid of when making tallow. You likely will end up with so many impurities in your tallow that it might be unusable. It’s definitely not something I would recommend. But you could always experiment and see if it works out. 😊
Thank you- I just got some fresh suet with little bit of meat on them. Wondering if I could use kitchen scissors or knife be better??
Also, I’m straining through cheese cloth and then rendering again to make lotion. Would cheesecloth work? ( it will be thrown)
@@lisahansen6014 I’ve never tried to use kitchen scissors before, but that’s a pretty good idea. I always use a knife. And it’s always the most cumbersome part of this process for sure. I recommend getting an audiobook or turning the radio on while you’re cleaning up all the pieces. To get the best product you want to get all of the pieces of meat and connective tissue out of that fat. Good luck!
@@lisahansen6014 that will definitely work rather than just scooping it out with that slotted spoon that I was using.
Can u can it ?
Is shelf stable once you go through the full rendering process, if you pour it into jars when it’s hot and put a new lid and ring on it, it will heat seal itself. I wouldn’t not pressure can this without risk of multiple failures and turning the inside of my canner into a grease ball. Ha!