Put the tallow in a large jar/jars and put them in the fridge upside down. When the tallow is solidified the water will be next to the lid and you just pour it out
I've started rendering my own tallow. Instead of keeping it in a jar, I pour it into ice trays and put it in the refrigerator. Then whenever I need it, I just pop out a few of the cubes and throw them in the pan.
What people fail to realize is that these natural fats are actually healthier than vegetable oils. This and bacon grease sit next to my stove at all times.
@@Nanamowa yea, but generally, veg oil is extremely processed in heat, otherwise you will get reddish murky oil, that still usable and healtier but have different aroma and have not the best aesthetic
@@Nanamowain every single way. THERE IS LITERALLY 0 OIL COMING FROM VEGETABLES. It's always seed oil marketed as "vegetable oil" which themselves are chemically degummed to remove the smell and make them shelf stable. So, in every single case "tallow" will be better for health than any "vEgETablE oil", with one exception being "cold pressed oilve oil" which is actually good for heath.
Making tallow in the crockpot is the easiest way imo. I throw it in there while I’m doing other things. I come back and check on it every once in a while. It really doesn’t take that long. Also, I tallow absolutely everything that I can replace with tallow. I fry my foods in it. I do not fry in any kind of vegetable oil ever. One of the few things that I do not replace with tallow is butter for my toast.😂
You should try boiling the potatoes with a bit of vinegar. The vinegar prevents the breakdown of pectin in the potato which stops them from going mushy, while only slowing the breakdown of the starches a bit. You add a tablespoon or two of vinegar (and salt for flavour) to a pot of boiling potatoes and boil them for about 20-30 minutes per inch of thickness. Then you take them out and can fry them afterwards and they don't breakdown or lose their shape at all but they're still thoroughly cooked.
That is interesting because I often put a bit of baking soda (maybe 1/4tsp per gallon of water) in with my potatoes to intentionally break down the surface. When I fry them after it is almost like a breading on the surface. Gives it a nice crust.
@@cameronmccoy5051 i suppose its a matter of taste. i can definitely see how that would be tasty, plenty of surface area to soak oil and brown up. personally i dont like when the inside of the potatoes feels like mashed potatoes, id rather it be firm still.
@@fcat2148 for me it depends on what I'm making. As for the firmness, that is more a result of doneness. If they're mushy you're over-cooking them. The only other thing I would say is you may be better served by using a different potato. It's been a whole Lotta years since I learned all of this, so I dont remember the science, but red potatoes have a different starch composition (i want to say more amylopectin and less amylose?) So they stay firmer, whereas burbank/Idaho potatoes have the opposite composition and go from undercooked to done to waterlogged really quickly if you're not careful, but they are more fluffy and soft. Yukon gold are sort of in the middle. This isn't just for your benefit BTW. If you have your preferences nailed down, you do what works for you. But if you wanted to try new things, or for others who read this, I found your mention of the vinegar useful, so I wanted to add to it. Cheers
Been cooking with beef tallow for about half a year now, I've noticed that it gives the food a clean flavor. Most other fats, even if they're neutral, still give a different finish of flavor.
Thank you for explaining how the water works. I've seen the dry method and the water one. Now I understand the why. On a carnivore diet so would like recipes about how you eat the tallow with MEAT 😉
I've started grinding my own meat from brisket slabs both for my food and my dogs homemade food. As a natural result of doing this I have lots of fat trimmings. This opened the door to me learning to make and use beef tallow. It is amazing how just making one change like grinding and cutting your own meat can push you back to old school and discovering lost skills which save enormous money.
I learned a lot from watching this channel. Also, to get a faster char on the brussel sprouts, you can preheat the sheet tray so they sizzle when they hit the tray.
Tallow is so great for cooking. I love it. OMG the best fries I've ever eaten were deep fried in tallow. There's a Tasmanian company in Australia called "Tassie Tallow" who sell grass fed tallow direct from their farm, they also sell lamb and beef drippings. They are going so well. Great video.
Just wanted to mention in the past searching how to butcher specific sections of meat and you never popped up in the results. Last night this channel randomly popped in my feed and I couldn’t help watch several videos. Keep ‘em coming!
Putting the sliced whole potatoes in the water, then taking them out to cube made me smile, thinking of myself cooking. Unless that's a technique I'm unfamiliar with. Making tallow tomorrow ;-)
Awesome work! Beef fat is part of the cow and should be used for something. Looks great, thanks! And thanks for not going into pedantic instructions like so many cooking channels; the concept is sufficient.
I make chicken broth with my collection of chkn scraps, carcass , skin, fat. After broth is made I put in fridge then scrape out the fat off the top. I use it for cooking. Delicious. I’ll try to get beef for tallow .
I love this channel. This vid takes me back to my youth (60+ years ago) in Australia, where we kids made "Depression Sandwiches" which were heavy helpings of beef tallow on fresh bread with pepper & salt. My wife is Aussie-born from European stock & she fondly remembers them too. We drank Adelaide's untreated tap water, played in the dirt, and rain & ate disgusting kids, but we were all healthy & robust. If we cut or grazed ourselves, we licked the wound & got on with it. In my entire school & work time, there was only 1 school kid who had asthma. He played hockey & was one of the best players & he hated being dragged off when it got the better of him. How things have changed. 😞
I live in California and eat a lot of tri-tip. I always save the trimmings and make tallow. I use it instead of butter for cook and even baking. Beef tallow cookies anyone?
@@Technoanima Isn't pork fat, just "Lard" (or Manteca in Spanish) that you can buy at the grocery store? I wish they'd just sell beef tallow, and let me skip the step of making my own.
I use a roaster for both lard (pork fat) & tallow (beef suet) making. I only put a cup or two of water in it to get things started (to keep from burning). Once the rendering begins there's no need for the water. 2 quarts water (IMO/experience) is more than necessary.
My grandmother put it on her face, neck, arms, and hands. She had beautiful skin in her 90s. A young person couldn’t do that without breaking out, but as you age, you lose those natural oils. I make my own bone both and skim the fat when it’s done and save it separately. I keep some in the fridge for immediate use and freeze the rest in ice cube treys so I can remove however much I need.
I learned a song in grade school called (I think) "Boil the Cabbage Down." The lyrics included : ♪♫"Some girls use cold cream, others use lard. My girl uses Axle Grease and rubs it twice as hard..."♫♪ I don't know why those stuck with me, but your post reminded me of them :-)
Beef tallow I WAS using to make for the bird seed suet. Not now! My next meal is sure gonna be more interesting and exciting. Thank you for sharing this!
If you have a pellet smoker (probably work with any smoker) try rendering your ground fat in the smoker at about 200 - 225 degrees in the smoker. The smoked tallow makes the best roast potatoes or fries you've ever had. It also takes Iron skillet burgers to the next level. My pantry always has a couple jars of both smoked and unsmoked tallow in it.
I save Bacon Grease, and filter it to remove the crumbs etc. I'll bet it would be good as you describe, too. No need for smoking the Bacon Grease- it already comes with that smoky, bacon-y flavor. Great to cook scrambled eggs in, too!
I'm new to your channel. I like that you keep your videos short and to the point. There's one thing I would like to know, is beef tallow liquid at room temperature or do I need to heat it to pour as you do in the video? Edit: I should add that your videos are also very informative, not just short. I'm going to try cutting my own steaks from your other video and use the trimmings for this.
Thanks for watching. The beef tallow is solid when it gets cold. You will need to heat it up to get it to pour out of the jar. If you are using a jar like I did, you can just put the whole jar uncovered in a small pot of simmering water. That should do the trick.
In the mid sixties, when Ore-Ida frozen French fries got to the grocery stores, I bought a bag, read the label and saw they were coated in beef tallow. You put them on a baking sheet and they were the best crispy crunchy Krinkle Kut fries you EVER ate. So sad they don’t use tallow anymore. Buy I do!
Seems like it'll keep quite a while, even at room temperature (based on what I'm reading in various threads on similar videos.) In the fridge or freezer, practically indefinitely, based on my experience with saving filter Bacon Grease.
My mother used to have a big square crockery container next to the stove. Until the margarine militants convince her that fat is bad. I have banned seed oils from my diet and cook in lard with a little olive oil. I have lost my belly fat and will be 64 this year and my cholesterol is fine. I just eat less because I get satiated sooner
Thanks for making these videos! Very helpful as I'm getting into carnivore short term to heal my body. Depending on where you live, it can be tricky to get high fat cuts here in Norway, unless you go to the farmers. Went to the butcher, paid $10 pr 2.2 pound of pure fat. Not too bad if you compare it to the cost of 1 small bottle of vegetable oil (cold pressed urefine hemp / canola / lin etc) from the health store (about $27 250-500ml). Interested to see how I'll feel once I cut out the veggie oils.
I'm all about the meat, but recently I learned to do smoked Ratatouille (pure veggie w/cheese) in cast iron on the Weber kettle, and my god I never thought I could love vegetables this much. Absolutely everyone must try this.
To get the most water out of the tallow, pour it in to a mason jar and leave about an inch of room. Seal the mason jar up tight and then put it in the fridge upside down. The fat will rise to the top (bottom of the mason jar) and when it's solidified you can pour the water out.
Veggies don't have to taste bad. 😂 Don't tell anyone, but I took some cauliflower florets & marinaded them in a carne asada style. Then when no one was looking, tossed them on the grill to sear them. Tasted great & didn't get caught putting cauliflower on the BBQ.
Thank you for this video. May I ask what is the purpose of adding water to tallow when you are cooking it? Would you be able to omit water and fry tallow on low temp?
Yes I was raised with a fat drippings can that was kept at the back of the stove top on a shelf. We never had any " sicknesses " caused by that yummy oil mix. I an starting to collect fat in my freezer to render. Mmm I remember that taste.
Right now I am trying one out from meat your maker.com. I am testing out a few different ones so I can make the best Recommendation. So far, I like this one. It is powerful and gets the job done. Thanks for watching
Cool that your Costco puts the primal cuts out in the open. I have to specifically ask for them all at my store. They have them in the back, like a secret >_>
Yeah- I'll have to ask. I haven't seen primal cuts at my Costco either. I prefer to get "big meat" at the US Foods Chef Store. Costco is never inexpensive, from my experience.
I've been getting my beef from a farm and they send it off site for butchering, so there's not much fat. However, if I can gather enough, can I process it in a vitamix or food processor? BTW, thanks for all you do!
Can this beef fat be cut up in a food processor? Aside from not having the kitchen storage space for a lot of one-off gadgets, purchasing a meat grinder at $100-$400 rather eliminates any savings from cutting up my own meat.
Sometimes your local store sells it already ground (my Safeway/Carrs does; chunks or ground same price), but you don't get cracklings to snack on from the ground 😉
Put the tallow in a large jar/jars and put them in the fridge upside down. When the tallow is solidified the water will be next to the lid and you just pour it out
Big brain tactics. Thanks for sharing
I ❤️ it!!! Such a simple remedy to the excess water in the tallow! Thanks!
Yes!! We do it this way as well!
I've started rendering my own tallow. Instead of keeping it in a jar, I pour it into ice trays and put it in the refrigerator. Then whenever I need it, I just pop out a few of the cubes and throw them in the pan.
I have a mini fridge. 👆 This is brilliant! Thank you!! 😊
That's pretty genius 👏🏻 thanks for the idea
What people fail to realize is that these natural fats are actually healthier than vegetable oils. This and bacon grease sit next to my stove at all times.
Ya but it's cause they've been tricked
Healthier in what way? It's important not to generalize either here because "Vegetable Oil" is an enormous category.
@@Nanamowa yea, but generally, veg oil is extremely processed in heat, otherwise you will get reddish murky oil, that still usable and healtier but have different aroma and have not the best aesthetic
@@Nanamowain every single way. THERE IS LITERALLY 0 OIL COMING FROM VEGETABLES. It's always seed oil marketed as "vegetable oil" which themselves are chemically degummed to remove the smell and make them shelf stable.
So, in every single case "tallow" will be better for health than any "vEgETablE oil", with one exception being "cold pressed oilve oil" which is actually good for heath.
Mickey Ds actually used to cook their fries in tallow long ago
My father in law made his own tallow and injected it into the Christmas prime rib which was then smoked and rotisseried. Best prime rib I've ever had.
Making tallow in the crockpot is the easiest way imo. I throw it in there while I’m doing other things. I come back and check on it every once in a while. It really doesn’t take that long. Also, I tallow absolutely everything that I can replace with tallow. I fry my foods in it. I do not fry in any kind of vegetable oil ever. One of the few things that I do not replace with tallow is butter for my toast.😂
Do you add water, to your crock pot like he did? Thanks in advance
@@lettus143 no, I do not. I put it on low. You could probably even do it on warm, depending on how hot your crockpot runs.
Approximately how long on low?
@@yankeejade you just have to check it every 15-20 minutes, stir it and you’ll see when it’s fully melted.
@@lifeofsmac5259 Thank you!
You should try boiling the potatoes with a bit of vinegar. The vinegar prevents the breakdown of pectin in the potato which stops them from going mushy, while only slowing the breakdown of the starches a bit. You add a tablespoon or two of vinegar (and salt for flavour) to a pot of boiling potatoes and boil them for about 20-30 minutes per inch of thickness. Then you take them out and can fry them afterwards and they don't breakdown or lose their shape at all but they're still thoroughly cooked.
That is interesting because I often put a bit of baking soda (maybe 1/4tsp per gallon of water) in with my potatoes to intentionally break down the surface. When I fry them after it is almost like a breading on the surface. Gives it a nice crust.
@@cameronmccoy5051 i suppose its a matter of taste. i can definitely see how that would be tasty, plenty of surface area to soak oil and brown up. personally i dont like when the inside of the potatoes feels like mashed potatoes, id rather it be firm still.
@@fcat2148 for me it depends on what I'm making. As for the firmness, that is more a result of doneness. If they're mushy you're over-cooking them. The only other thing I would say is you may be better served by using a different potato. It's been a whole Lotta years since I learned all of this, so I dont remember the science, but red potatoes have a different starch composition (i want to say more amylopectin and less amylose?) So they stay firmer, whereas burbank/Idaho potatoes have the opposite composition and go from undercooked to done to waterlogged really quickly if you're not careful, but they are more fluffy and soft. Yukon gold are sort of in the middle.
This isn't just for your benefit BTW. If you have your preferences nailed down, you do what works for you. But if you wanted to try new things, or for others who read this, I found your mention of the vinegar useful, so I wanted to add to it.
Cheers
Thanks for tip. I'm gonna try this for sure.
i screenshotted this thank you
Just bought a primal cut from Costco. Great timing on how to make beef tallow!
Awesome. Good luck with your steak project. Once you cut your own steaks a couple of times you will never go back to pre cuts. Thanks for watching.
In Argentina we fried empanadas in beef tallow...delicious! I'm glad is making a comeback!
Been cooking with beef tallow for about half a year now, I've noticed that it gives the food a clean flavor. Most other fats, even if they're neutral, still give a different finish of flavor.
Same with pork lard, it makes stir fry food much more fragrance
Thank you for explaining how the water works. I've seen the dry method and the water one. Now I understand the why. On a carnivore diet so would like recipes about how you eat the tallow with MEAT 😉
Tallow and Lard makes for great pastry crusts. Seriously, give it a try and you’ll be blown away
Truly, our grandmothers knew what they were doing.
Lard! That's a no for me
@@JoanWajeryou don't know what you're missing
I've started grinding my own meat from brisket slabs both for my food and my dogs homemade food. As a natural result of doing this I have lots of fat trimmings. This opened the door to me learning to make and use beef tallow. It is amazing how just making one change like grinding and cutting your own meat can push you back to old school and discovering lost skills which save enormous money.
Those brussel sprouts look banging.
You're the best! I asked how, you showed in a way I understand. THANK YOU.❤
Thanks for this 😊
I just started buying primal cuts from places like Costco. Learning & having fun 😊
I learned a lot from watching this channel. Also, to get a faster char on the brussel sprouts, you can preheat the sheet tray so they sizzle when they hit the tray.
Thanks for watching
I never thought about grinding the fat! However I love to put on the smoker to infuse that extra flavor.
Tallow is so great for cooking. I love it. OMG the best fries I've ever eaten were deep fried in tallow. There's a Tasmanian company in Australia called "Tassie Tallow" who sell grass fed tallow direct from their farm, they also sell lamb and beef drippings. They are going so well. Great video.
Just wanted to mention in the past searching how to butcher specific sections of meat and you never popped up in the results. Last night this channel randomly popped in my feed and I couldn’t help watch several videos. Keep ‘em coming!
Thanks for watching. My channel is relatively new but there are a lot more butchery videos coming.
Putting the sliced whole potatoes in the water, then taking them out to cube made me smile, thinking of myself cooking. Unless that's a technique I'm unfamiliar with. Making tallow tomorrow ;-)
Thanks!
I have a local market that sells beef fat a $0.99 lbs. I don't have a grinder but here is another reason to move it up on the list of things I want.
Awesome work! Beef fat is part of the cow and should be used for something. Looks great, thanks! And thanks for not going into pedantic instructions like so many cooking channels; the concept is sufficient.
I make chicken broth with my collection of chkn scraps, carcass , skin, fat. After broth is made I put in fridge then scrape out the fat off the top. I use it for cooking. Delicious. I’ll try to get beef for tallow .
I love this channel.
This vid takes me back to my youth (60+ years ago) in Australia, where we kids made "Depression Sandwiches" which were heavy helpings of beef tallow on fresh bread with pepper & salt.
My wife is Aussie-born from European stock & she fondly remembers them too.
We drank Adelaide's untreated tap water, played in the dirt, and rain & ate disgusting kids, but we were all healthy & robust.
If we cut or grazed ourselves, we licked the wound & got on with it.
In my entire school & work time, there was only 1 school kid who had asthma. He played hockey & was one of the best players & he hated being dragged off when it got the better of him.
How things have changed. 😞
Thanks for watching
This is good info for anyone who breaks down subprimal cuts. There's more to those big pieces of meat than just steaks.
You got my drool going on here! Gonna all of these recipes. Thanks, you are terrific and I really have learned a lot from your videos.
I live in California and eat a lot of tri-tip. I always save the trimmings and make tallow. I use it instead of butter for cook and even baking. Beef tallow cookies anyone?
Yes, please.
Traditional Chinese baking uses pork fat as a coat and thus can withstand higher baking temps.
@@Technoanima Isn't pork fat, just "Lard" (or Manteca in Spanish) that you can buy at the grocery store? I wish they'd just sell beef tallow, and let me skip the step of making my own.
Yes please!!!
@88KeysIdaho it's coming back. Look for it locally.
I always learn from each of your videos. Thanks!
Thanks for watching
Glad to be here at the premiere of a new upload. I'm excited to see the growth of this channel.
Thank you for being here and sharing your experience. There are many more videos coming. Thanks for watching.
I use a roaster for both lard (pork fat) & tallow (beef suet) making. I only put a cup or two of water in it to get things started (to keep from burning). Once the rendering begins there's no need for the water. 2 quarts water (IMO/experience) is more than necessary.
My grandmother put it on her face, neck, arms, and hands. She had beautiful skin in her 90s. A young person couldn’t do that without breaking out, but as you age, you lose those natural oils. I make my own bone both and skim the fat when it’s done and save it separately. I keep some in the fridge for immediate use and freeze the rest in ice cube treys so I can remove however much I need.
I use it on my hands and planning to make body butter when I re-render to get it cleaner. I get trimmings from the store every week so I have plenty.
I learned a song in grade school called (I think) "Boil the Cabbage Down."
The lyrics included : ♪♫"Some girls use cold cream, others use lard. My girl uses Axle Grease and rubs it twice as hard..."♫♪ I don't know why those stuck with me, but your post reminded me of them :-)
I wish you had shown how you know when the water is fully cooked (gone). Thank you for all this good information you share.
The water is completely unnecessary, you can just put the fat in a pot and heat it up. I literally did it last night.
You make it look so simple! I will definitely try it.
super easy to make. Thanks!
Would love to see the potato instruction as those look very nice!
Beef tallow I WAS using to make for the bird seed suet. Not now! My next meal is sure gonna be more interesting and exciting. Thank you for sharing this!
Like I said in the video, tallow has a lot of uses in and out of the kitchen. Thanks for watching.
If you have a pellet smoker (probably work with any smoker) try rendering your ground fat in the smoker at about 200 - 225 degrees in the smoker. The smoked tallow makes the best roast potatoes or fries you've ever had. It also takes Iron skillet burgers to the next level. My pantry always has a couple jars of both smoked and unsmoked tallow in it.
I save Bacon Grease, and filter it to remove the crumbs etc. I'll bet it would be good as you describe, too. No need for smoking the Bacon Grease- it already comes with that smoky, bacon-y flavor. Great to cook scrambled eggs in, too!
I'm new to your channel. I like that you keep your videos short and to the point. There's one thing I would like to know, is beef tallow liquid at room temperature or do I need to heat it to pour as you do in the video?
Edit: I should add that your videos are also very informative, not just short. I'm going to try cutting my own steaks from your other video and use the trimmings for this.
Thanks for watching.
The beef tallow is solid when it gets cold.
You will need to heat it up to get it to pour out of the jar. If you are using a jar like I did, you can just put the whole jar uncovered in a small pot of simmering water. That should do the trick.
I haven't seen this since I was a kid thank u for posting
So excited to make my own tallow… I will use it for cooking first and foremost but I’m going whip some for lotion and I’ll have to try a candle too 😊
In the mid sixties, when Ore-Ida frozen French fries got to the grocery stores, I bought a bag, read the label and saw they were coated in beef tallow. You put them on a baking sheet and they were the best crispy crunchy Krinkle Kut fries you EVER ate.
So sad they don’t use tallow anymore. Buy I do!
Love the vegetable recipes!!
Thank you 🔥 South Africa 🌍
I use beef tallow for my brisket when wrapping.
That is a great trick. I saw that a lot of the best bbq restaurants do that as well.
Thanks for watching.
What is the brand of glaze you used on the sprouts? It looks DELICIOUS.
Love this channel!!! Hope you post again soon! I’m headed to the grocery store today to buy a cow hahaha
Shelf life and/or storage recommendations?
Seems like it'll keep quite a while, even at room temperature (based on what I'm reading in various threads on similar videos.) In the fridge or freezer, practically indefinitely, based on my experience with saving filter Bacon Grease.
My mother used to have a big square crockery container next to the stove.
Until the margarine militants convince her that fat is bad.
I have banned seed oils from my diet and cook in lard with a little olive oil.
I have lost my belly fat and will be 64 this year and my cholesterol is fine.
I just eat less because I get satiated sooner
If you smoke a brisket, all the pre-trimmings, you get a ton of fat to render as well.
After cooking and creating the tallow how do you store it safely?
You can store it on your countertop if it's used quickly, otherwise in the fridge for 4 months and freezer for longer
Please keep making videos. I love it.
Thanks for making these videos! Very helpful as I'm getting into carnivore short term to heal my body.
Depending on where you live, it can be tricky to get high fat cuts here in Norway, unless you go to the farmers. Went to the butcher, paid $10 pr 2.2 pound of pure fat. Not too bad if you compare it to the cost of 1 small bottle of vegetable oil (cold pressed urefine hemp / canola / lin etc) from the health store (about $27 250-500ml). Interested to see how I'll feel once I cut out the veggie oils.
I'm all about the meat, but recently I learned to do smoked Ratatouille (pure veggie w/cheese) in cast iron on the Weber kettle, and my god I never thought I could love vegetables this much. Absolutely everyone must try this.
Just found your channel Brad-love it-thanks. How long will this keep? Do you freeze it or refrig.?
I put mine in the refrigerator and it is still good from 6 months ago.
To get the most water out of the tallow, pour it in to a mason jar and leave about an inch of room. Seal the mason jar up tight and then put it in the fridge upside down. The fat will rise to the top (bottom of the mason jar) and when it's solidified you can pour the water out.
Veggies don't have to taste bad. 😂
Don't tell anyone, but I took some cauliflower florets & marinaded them in a carne asada style. Then when no one was looking, tossed them on the grill to sear them. Tasted great & didn't get caught putting cauliflower on the BBQ.
Quick tip from a brit here, par boil your spuds for 10 minutes then coat them in plain flour or semolina before roasting in the tallow
How do you know when the water is boiled out?
Thank you for this video. May I ask what is the purpose of adding water to tallow when you are cooking it? Would you be able to omit water and fry tallow on low temp?
Yes I was raised with a fat drippings can that was kept at the back of the stove top on a shelf. We never had any " sicknesses " caused by that yummy oil mix. I an starting to collect fat in my freezer to render. Mmm I remember that taste.
how do you store the Talo and how long will it keep?
Great vid. Can you reuse tallow if you use it to deepfry fries?
what would you recommend for people who don't have a grinder?
Chop it up very finely. Perhaps in 1/2 inch cubes?
@@88KeysIdaho actually did something similar and made some Tallow, I feel very accomplished
Oh my gosh Thank you for this video! I've been wanting to make tallow for along time, now thanks to you I can. :)
BTW, What meat grinder do you use?
Right now I am trying one out from meat your maker.com. I am testing out a few different ones so I can make the best Recommendation. So far, I like this one. It is powerful and gets the job done.
Thanks for watching
Amazing 🎉
Can you use a cast iron skillet to make tallow? With a smaller batch?
Not gonna lie - those brussel sprouts looks awesome.
I love this video! I want to bake the potato skins like you did the Brussels. 🤤
You're the man. Thank you
Can you use any beef fat trimmings? I only have steaks right now.
What meat grinder do you recommend?
I'm gona have to make beef tallow!! Thank you :)
One question....how long does it last? Should it be refrigerated? Does it have to be canned?
I just used a jar and I didn’t can it. The tallow will last 3 months or more in the refrigerator.
@@ButcherWizard thank you!!
Certainly healthier than over processed vegetables oils. 👍
What temp do you use medium medium high ?
if you put it in a mason upsidedown all the water will go to the side with the lid, then you can just pour it out.
Do you only use the hard fat to make tallow, or can you use the "fluffy" fat, also found in and around primal cuts of meat?
What the brand of meat grinder are you using?
I love your channel =)
We cannot let the vegetables win
This comment should go viral!
❤ Thank you!! WHAT would be a great replacement for the Prosciutto? We don't eat pork. 😂❤
Maybe just some ground beef, or beef sausage crumbled up?
I don’t have a grinder. Can I use a blender instead?
How do you store it.
If you are after only beef tallow this is a fine way to get it.
Why did you peel the potatoes? I prefer them with the skins still on.
My question is why he bothered to wrap the peelings in plastic. Much easier to use some old newspaper, and throw it all in the compost bin.
We make bone broth and skim the talo that forms on the top.
Boiling then frying beef fat is a good way of using up off cuts.
How long does Tallow stay for, what storing conditions are best
Tallow doesn't go rancid like other oils. It can last over a year at room temp. Even longer if refrigerated or frozen.
I don’t have a grinder any other options?
Cool that your Costco puts the primal cuts out in the open. I have to specifically ask for them all at my store. They have them in the back, like a secret >_>
Yeah- I'll have to ask. I haven't seen primal cuts at my Costco either. I prefer to get "big meat" at the US Foods Chef Store. Costco is never inexpensive, from my experience.
Is there a difference between boiling it or making it in the oven?
Cool
I've been getting my beef from a farm and they send it off site for butchering, so there's not much fat. However, if I can gather enough, can I process it in a vitamix or food processor? BTW, thanks for all you do!
I've kind of been doing this for years... whenever I bake meat I put the vegetables right in the dish so they soak up all that juice.
I want to know the recipe for that brussel sprout recipe!!!!!
Fred potato skins are a fantastic snack there crispy like a potato chip
Can this beef fat be cut up in a food processor? Aside from not having the kitchen storage space for a lot of one-off gadgets, purchasing a meat grinder at $100-$400 rather eliminates any savings from cutting up my own meat.
Yes. Any way to make pieces of fat as small as possible. It renders better that way.
Sometimes your local store sells it already ground (my Safeway/Carrs does; chunks or ground same price), but you don't get cracklings to snack on from the ground 😉
@@JazzyMamaInAK Thanks for that, from Wasilla! I haven't been into Carr's in a long time so I didn't know.
@@scottg5588 It may not be out on the shelf but ask the butcher; I usually call ahead and they will set it aside for me
Can we use this beef talow to form beef balm
What is the recipe for a small jar? I don’t want to make a big batch
Make less. Problem solved.
PS you cooked potatoes at the end which is a vegetable. So the score tied 2-2.
Potatoes are a starch, not a veggie.