Just ran across this video and it was a great one!!! It’s good for people to understand that animal fats are healthy after the years of incorrect information to the contrary! Thank you!!!
We keep 1 of our chest freezers full of animal fats and organs only. It works out great. We have several smaller chest freezers and keep our different animal types of meat separate; pork chicken, steaks and roasts, ground beef, fats and organs. This helps me when planning meals and future animal needs. All of these small 5cuft-7cuft freezers fit into the storage pantry. Organization helps with prioritization. I learn so much here and on Homesteading with the Zimmermans. Great channels with useful information.
I'm so glad! And I love the sounds of your freezer storage! I have 4 large freezers and use hand-drawn "maps" to keep track of things, but wow you're way ahead of me!
@@YeshuaKingMessiahUsually full (er) freezers and pantry come pkg by pkg, and work and planning. Sometimes I have had Zero extra for anything, but as I learned to pray and prepare, Food sufficiency improved. Also shopping the sales helped. I tried to have (at least) $10(or more when possible) extra every major shopping trip: to buy specials, or other items that I needed to put up the specials that I bought, when they came on sale. 😊😊 One place that I lived; I learned that every year in August, this one store would carry frozen chicken leg quarters by the 40# box less than $ .40/ lb. So-I would plan to set $$ aside for this: buy plenty of freezer bags(some every shopping trip as $ available) make sure my canning jars were clean, plenty of new canning jar lids on hand, get the chicken home, wash, repkg some in freezer bags, can lots, cut off the back bony pieces to cook for chicken broth, usually put in bags in the freezer until the current project was done and all the mess was cleaned up. This applies to whether the store had green beans on sale this week, or I needed more freezer bags for an upcoming project. 😊1🙏🙏
I so regret raising my children on processed seed oils, and not much of those! Thank you for spreading the word! My skin has improved with an animal fat diet. I use tallow for my facial.
I'm right there with you, Robyn, I raised my kids on all processed JUNK and wish I knew better then!! (And YES I LOVE my facial serum made with tallow!)
I have followed homesteading with the Zimmermans for almost 2 yrs. I adore her. Also, I follow 3 different sisters. Farmhouse on Boone, Our oily house, and Our sunshine home.😊❤
fun! I'm friends with Lisa (she's been on the podcast a few times, one just recently). I knew her one sister was on yt, but i didn't know about the second one!
I lived in Alaska for a few years, land of the midnight sun. I was introduced to Eskimo Ice cream, indigenous peoples made it with wild berries for sweetness and whale blubber (lgelatinous) for the fluffy whip, and some of the natives mad it were the Crisco, mostly near cities. So with hard the traumatic adjustment to reduction of their nomadic lifestyle and foraging, hunting and gathering, resulting in sadness as well as SAD (seasonal affective disorder dear), lead to many consequence .
Love tallow and lard. People think I'm crazy when I talk about the health benefits...I make my own face cream from tallow. Luckily my dad raised us with butter, we always had wild game food and butter was a must when cooking it. I remember when margarine was being pushed, I just didn't like it, tasted like plastic to me. Thank you for video, love Ruth!!
I've really enjoyed this video. Like you, my mom switched us to vegetable and canola oil when I was young because she believed it was healthier. I live on a beef cattle farm in Kentucky and am very interested in learning to use tallow. This was so helpful and educational. Thank you!
Lovely conversation! I am encouraged to render the frozen leaf lard in my freezer and to ask my beef farmer friends for some tallow! I always enjoy sharing farmhouse conversations, thank you both!
My mom had a rule at the table that we had to take at least 3 bites of everything served. She often softened the edge of that rule by making a large amount of mashed potatoes (which we loved) with meals where she served things we abhored. She encouraged us to eat each bite with some potatoes. It worked well. I learned to enjoy green vegetables after eating them with potatoes over my early years.
I am currently rendering my first batch of tallow for skin care and soap. This was the most extensive and informative conversation about both lard and tallow. Thank you so much for sharing.
Yes, Parkay and Blue Bonnet Margarine, Crisco shortening, Wesson corn oil, Bisquick and other "foods" is what my Mother used. At the time they were being told it was healthy food. Loved this video, thank you. I've seen You Tube videos on using Crisco and shortening for candles, you do need wicks.
Other great uses for vegetable oils. Applied correctly corn oil is a nice wood finish. If you have a petroleum based stain on fabric. Work vegetable oil into it. When it dissolves, it will wash out with dish soap especially Dawn.
You can push long taper candles into the shortening, 2 or 3 in a large container, for the wicks. As a bonus, you can often find taper candles at thrift stores very cheap.
Growing up, we would get our lard in 5 gallon tins and we just kept it in our unheTed basemen I was reminded when you were talking about picky eaters and you mixing homemade and store bought ketchup My partner used to be very picky and Brussel sprouts are my favorite and I would say he had to eat 5 halves and he would. The lemon butter I put on them helped.
My mama used lard for her pie crust. I just never liked it. Given how many pies I make in a year (few) my family will not suffer any lasting harm from shortening. Love listening to you two ladies talk.
I put a thin coat of iard or bacon grease in my cast iron fry pan & heat it just til it starts to smoke.remove from heat.let cool.that will season the pan,so food wont stick ,then add whatever you want to cook in.butter,olive oil or bacon grease or.i never use teflon.😮😮
Shorting makes great candles. Fill a jar with shorting, just push it in and push in a small candle, like a birthday candle. This gives you a wick, but you are going to burn the shorting, for hours. Only way I use shorting.
Mine always had to eat two bites. They weren't allowed to say they didn't like something because that would spread to the others, and they wouldn't like it just because someone else said it. Almost always they would get more of it. My youngest son would ask for spinach when we ate out. The waitress would always look at me before writing it down. I'd nod and say he would eat it. They didn't believe me until they came back to the table and his double order of spinach was gone. If they had to gag to get it down, they didn't have to eat it.
For my first attempt at lard, I trimmed then minced 5kg of pork fat and cooked in the Instantpot for 18 hours on Normal heat, and from that bottled half the weight in lard. The "crumbles" then went into a cast iron frypan and sizzled away, til I had more lard liquid. I removed the crumbles for our chooks, and poured the last of the lard into a separate container as I thought it may have a porky scent. So I ended up with close to 3kg lard from 5kg fat, all white except the last jar was just a very slightly darker white. I LOVE tallow but suspect lard will be awesome too.
I have just found this video. We eat very little pork or beef but mostly elk, deer, and antelope. Can the fat from wild game be processed in the same way as tallow and lard? We process our own meat, and purchase butter, olive oil and avocado oil. I have learned a-lot and enjoys this video.💜🐞
I cut both types of fat into small pieces while they're still somewhat frozen. I get more tallow and lard out of the fat that way. I also cut any meat off and usually end up with a good deal of meat that I grind for meatloaf.
Forgot to mention, I use tallow for most everything. Makes a real fine pie crust. Have never canned tallow. I store it by pouring the hot melted tallow in canning jars, wiping the rim and then put a lid on.
@@YeshuaKingMessiah I use a lot of butter in pastries. Personally prefer tallow for pie crust. Restaurants use to use lard or tallow for deep fried foods. First basket of fries tasted beefy.
So glad you could join in on our conversation! I'm partial to lard in almost every way, but I believe ghee is a good choice. I personally haven't used ghee.
Ghee is clarified butter U simmer butter till proteins drop to bottom and ur left with an oily liquid u pour off Keeps forever on counter I think butter is more flavorful but I love dairy- cream too n milky things!
Growing up in England in the 40’s and 50’s we used butter, lard and beef fat. I didn’t know anything about oil except for warming and putting in ears for earache ! I now live in Canada and cannot find either rendered lard or beef fat in the grocery stores.
@@blablabla2616 I've never used tallow, only lard, but it lasts for many long years and unless it's very hot and humid I just keep the one I'm currently using on the counter. The sealed ones get stored in my root cellar until used
@@MichelleVisser I mean, some people say that it's best to consume these healthy fats raw, because they believe that the nutrients get removed when we render the fat into tallow. Do you know if they still retain everything? (like the vitamin D for example) I used beef tallow and lamb tallow and I'm wondering if I'm getting the nutrients, or if I need to consume it raw.
My Dad and brother, Bill and David Nelson, used to order from you years ago when they were going thru the Gerson cancer treatment. They loved dealing with the family. ❤
Isn't it suet in the beef around the liver that is like lace fat or what ever you are talking about with the pig.. Am I right about that.. I just learnt this couple months ago when i decided to learn to make tallow.
@@roflpill Tripe is actually part of the stomach ,, lining of the stomach i think... I should not have used the words lacy to describe suet fat.. but it does looks different that the rest of the fat in the cow . Maybe it looks more squiggly LOL not sure how to put it. Look for it in the store and you will see clearly suet looks different compared to the thick longer chunks of fat sold as beef fat in its package.
@@MichelleVisser thank you for your reply 😊. Oh my goodness, I thought I had already learnt alot from RuthAnn about tallow 💞. (I follow RuthAnn religiously. She's amazing). I got my husband to watch this with me today 💕. He said it brought back many memories of his life growing up on the farm. Only tallow for us from now on. As per my childhood too 💖.
I hate beets and i hate peas unless it is just a few like in a chicken pie. I hate fresh tomatoes, but i love cooked tomatoes. I hate cooked cabbage, but i love cole slaw. I like oats in granola and cookies and meatloaf, but i hate oatmeal cooked.
Fat from sheep, goats, and deer is still called tallow when rendered. Fat from chicken is called schmaltz, which is what my grandparents used for all their cooking when I was growing up in Germany. Pretty sure any type of animal fat can be used :)
Hmmm, I hate government interference in my food and food info. I wish all fast food would go back to tallow for fried foods. I rarely eat fried foods or visit fast food stores. I'm in the food biz and have culinary school background for food, b&p, and 7 yrs as a chocolatier and many nutrition courses. I hope these subsidized ingredients change and we get back to real food..
I enjoyed this, but I found the constant interruptions to Ruthann very annoying. She couldn't finish a thought without being interrupted. I'm sure it was because of excitement in the topic, but still...
@@MichelleVisser I would not define the biblical dietary instructions as “strict”, but yes I follow that. God’s instructions are for our blessings (if we follow His instructions) or curses (if we do not follow His instructions). God says it’s bad (an “abomination”) for humans to eat pork or any part of the carcass, so the healthiest thing to do is to not consume it. God defined what is food for us and that has not changed. Jesus didn’t come to destroy any part of God’s Law (instructions), but to fulfill (do) it. Christians are instructions to walk as Jesus walked and He followed God’s instructions and taught against added restrictions by the Jews. I do not want to meet Jesus and hear “ depart from me, you workers of lawlessness” Matthew 7:12-23. John 12:49, James 1:12-25. Duet. 14:3-8
Then stick to tallow, schmaltz, duckfat, lamb fat I save all our beef grease and chicken grease and fry up skins for more grease plus the skins are chicken crack! 🤤
????????are you aware of the book, BLOOD TYPE, BODY TYPE AND YOU? It's written by Dr Joseph Christiano, a humble, patient man who loves Jesus......it will make you aware of why certain children have certain tastes..pass on to Ruthann..I follow her also but she knows you. Tomatoes are highly inflammatory and children are given a sense about these things...😊....thanks for the conversation. Asparagus is high in oxalate too...seasons play a part and full moon....this is why we...girls...hv the ability to juggle 10 things at a time! God knew our jobs..lol...??????
![Carnivore Diet Dangers? 2 Doctors Answer Questions [Dr Anthony Chaffee]](http://i.ytimg.com/vi/bVj_kYUM0Sk/mqdefault.jpg)
I just love Ruthann. I've really enjoyed your podcasts with Ruthann. Thank you for your wisdom too
ruthann is great, and I'm so glad the podcast encourages you :)
Just ran across this video and it was a great one!!! It’s good for people to understand that animal fats are healthy after the years of incorrect information to the contrary! Thank you!!!
awww, i'm so glad you stumbled upon this. And YES 10 fold YES
This was the BEST podcast I've listened to... so informative... from both of you! Form the pig to the cow....tons of information!! Thanks Michelle!
We live fairly near an Amish community and go to an Amish butcher. I can buy lard already rendered. Love it!
i love it! I'm blessed that I can even pick up a pound of Amish butter at my regular grocery store.
I'm so jealous. 😢 I want the fresh milk so bad, it tastes soo much better.
Where do they sell this with the Amish? Would you need to buy directly? I have been to Lancaster but never noticed it there.
@@crazy4cocoapuff we live a community in Southern Indiana and buy it from an Amish Butcher
@@carriedietrich8389 I haven't found any Amish communities in central Indiana. I wish there were. You are blessed indeed.
Two of my favorite UA-cam ladies together! Yay.!🙌🏼
awwww :) we had a blast talking about good fat... cause of course :)
We keep 1 of our chest freezers full of animal fats and organs only. It works out great. We have several smaller chest freezers and keep our different animal types of meat separate; pork chicken, steaks and roasts, ground beef, fats and organs. This helps me when planning meals and future animal needs. All of these small 5cuft-7cuft freezers fit into the storage pantry. Organization helps with prioritization. I learn so much here and on Homesteading with the Zimmermans. Great channels with useful information.
I'm so glad! And I love the sounds of your freezer storage! I have 4 large freezers and use hand-drawn "maps" to keep track of things, but wow you're way ahead of me!
I cant imagine the $ to have 1 freezer full lol
@@YeshuaKingMessiahUsually full (er) freezers and pantry come pkg by pkg, and work and planning. Sometimes I have had Zero extra for anything, but as I learned to pray and prepare, Food sufficiency improved. Also shopping the sales helped. I tried to have (at least) $10(or more when possible) extra every major shopping trip: to buy specials, or other items that I needed to put up the specials that I bought, when they came on sale. 😊😊 One place that I lived; I learned that every year in August, this one store would carry frozen chicken leg quarters by the 40# box less than $ .40/ lb. So-I would plan to set $$ aside for this: buy plenty of freezer bags(some every shopping trip as $ available) make sure my canning jars were clean, plenty of new canning jar lids on hand, get the chicken home, wash, repkg some in freezer bags, can lots, cut off the back bony pieces to cook for chicken broth, usually put in bags in the freezer until the current project was done and all the mess was cleaned up. This applies to whether the store had green beans on sale this week, or I needed more freezer bags for an upcoming project. 😊1🙏🙏
I so regret raising my children on processed seed oils, and not much of those! Thank you for spreading the word! My skin has improved with an animal fat diet. I use tallow for my facial.
I'm right there with you, Robyn, I raised my kids on all processed JUNK and wish I knew better then!! (And YES I LOVE my facial serum made with tallow!)
I have followed homesteading with the Zimmermans for almost 2 yrs. I adore her. Also, I follow 3 different sisters. Farmhouse on Boone, Our oily house, and Our sunshine home.😊❤
fun! I'm friends with Lisa (she's been on the podcast a few times, one just recently). I knew her one sister was on yt, but i didn't know about the second one!
@@MichelleVisser there's a total of 4 but I believe the third born is not on utube
Is our sunshine home still on UA-cam? I’m not finding when I search
@@EdimentalGardensOur Sweet Sunny Days
I keep shortening in the pantry as an emergency candle source. That's what it was made for . The whale oil alternative.
interesting!
Great info, thanks you! I render our tallow in a slow cooker, and it’s so easy!
We were lied to about many things
for sure
Im going to render my first tallow soon. Im excited.
whooo hooo! its the best fat known to man.
I lived in Alaska for a few years, land of the midnight sun. I was introduced to Eskimo Ice cream, indigenous peoples made it with wild berries for sweetness and whale blubber (lgelatinous) for the fluffy whip, and some of the natives mad it were the Crisco, mostly near cities. So with hard the traumatic adjustment to reduction of their nomadic lifestyle and foraging, hunting and gathering, resulting in sadness as well as SAD (seasonal affective disorder dear), lead to many consequence .
Thank you for another wonderful interview with Ruth Ann, I love her channel and have learned so much from her. Great job Michelle!!
she's great isn't she?? And I love having her on the podcast :)
Love tallow and lard. People think I'm crazy when I talk about the health benefits...I make my own face cream from tallow. Luckily my dad raised us with butter, we always had wild game food and butter was a must when cooking it. I remember when margarine was being pushed, I just didn't like it, tasted like plastic to me. Thank you for video, love Ruth!!
How do you make your face cream?
Love RuthAnn I follow her and love all the wisdom she is a very hard worker
I've really enjoyed this video. Like you, my mom switched us to vegetable and canola oil when I was young because she believed it was healthier. I live on a beef cattle farm in Kentucky and am very interested in learning to use tallow. This was so helpful and educational. Thank you!
I remember my mother’s pies so fondly. To me nothing compares to a lard based crust as well as biscuits!!!
agree. and i will never make a pie as good as mom's
Lovely conversation! I am encouraged to render the frozen leaf lard in my freezer and to ask my beef farmer friends for some tallow! I always enjoy sharing farmhouse conversations, thank you both!
YES!! I hope you do both! Keep us posted. :)
YES!! Sun Gold tomatoes! I am not a big fan of raw tomatoes either but those Sun gold helped me enjoy a raw tomato!
My mom had a rule at the table that we had to take at least 3 bites of everything served. She often softened the edge of that rule by making a large amount of mashed potatoes (which we loved) with meals where she served things we abhored. She encouraged us to eat each bite with some potatoes. It worked well. I learned to enjoy green vegetables after eating them with potatoes over my early years.
I am currently rendering my first batch of tallow for skin care and soap. This was the most extensive and informative conversation about both lard and tallow. Thank you so much for sharing.
i'm so glad it was helpful! How did you soap and balms turn out??
@@MichelleVisser it's still in progress...the first batch is now on it's second simmer and then strain to purify. I'll let you know.
Yes, Parkay and Blue Bonnet Margarine, Crisco shortening, Wesson corn oil, Bisquick and other "foods" is what my Mother used. At the time they were being told it was healthy food. Loved this video, thank you. I've seen You Tube videos on using Crisco and shortening for candles, you do need wicks.
Yes!! they genuinely thought they were choosing the best, healthy options
Other great uses for vegetable oils. Applied correctly corn oil is a nice wood finish. If you have a petroleum based stain on fabric. Work vegetable oil into it. When it dissolves, it will wash out with dish soap especially Dawn.
You can push long taper candles into the shortening, 2 or 3 in a large container, for the wicks. As a bonus, you can often find taper candles at thrift stores very cheap.
Yup love her too from Ontario Canada
i'm so glad you stumbled on this video! Hope you subscribed to my channel as well :)
Great information! Sad to say I have crisco. Now I need to learn about tallow.
Like I said, I had crisco in my kitchen all my adult life until just recently. I can relate.
What a great video! I render both down for a lot of our body products including soap a d I just love it. I fry in both buy pastries, lard all the way.
I used to have a soaping friend, who rendered lard, and she always did hers in the oven!♡ that may solve your temp challenge 😊
Great conversation & knowledge! Thanks to you both🤗🇨🇦
Growing up, we would get our lard in 5 gallon tins and we just kept it in our unheTed basemen
I was reminded when you were talking about picky eaters and you mixing homemade and store bought ketchup
My partner used to be very picky and Brussel sprouts are my favorite and I would say he had to eat 5 halves and he would. The lemon butter I put on them helped.
My mama used lard for her pie crust. I just never liked it. Given how many pies I make in a year (few) my family will not suffer any lasting harm from shortening. Love listening to you two ladies talk.
I use cold butter
Very informative. Thank you!
This is a great conversation .
Little bit of interruption .,but hey this is worth it .
so glad you enjoyed it
Great discussion!!
I found this very interesting. Thank you Michelle for sharing this with us.💕NonnaGrace 🐓
i'm so glad you joined us! :)
Great conversation; thanks, ladies, for sharing your knowledge. I find that the grass fed beef has the yellow tallow. Blessings to all 🤗🇨🇦
so glad you joined us :)
I put a thin coat of iard or bacon grease in my cast iron fry pan & heat it just til it starts to smoke.remove from heat.let cool.that will season the pan,so food wont stick ,then add whatever you want to cook in.butter,olive oil or bacon grease or.i never use teflon.😮😮
Great conversation between two wise women. I hope your conversations continue!!
awww, thank you! I was just thinking this week that RuthAnn and I should chat again soon. :) Have you joined in our Pantry Challenge?
@@MichelleVisser yes I have entered, thank you!
@@beckysteinmiller338 awesome! You can enter daily, all month long :)
Shorting makes great candles. Fill a jar with shorting, just push it in and push in a small candle, like a birthday candle. This gives you a wick, but you are going to burn the shorting, for hours. Only way I use shorting.
Mine always had to eat two bites. They weren't allowed to say they didn't like something because that would spread to the others, and they wouldn't like it just because someone else said it. Almost always they would get more of it. My youngest son would ask for spinach when we ate out. The waitress would always look at me before writing it down. I'd nod and say he would eat it. They didn't believe me until they came back to the table and his double order of spinach was gone. If they had to gag to get it down, they didn't have to eat it.
We have a "try it before you yuck it" policy and do not allow yucking other's food, that's rude! Has made for great eaters!
Thankyou , very good educational and informative . Trying to use good fats .
oh good! i'm glad it was helpful and encouraging
Thanks for sharing
For my first attempt at lard, I trimmed then minced 5kg of pork fat and cooked in the Instantpot for 18 hours on Normal heat, and from that bottled half the weight in lard. The "crumbles" then went into a cast iron frypan and sizzled away, til I had more lard liquid. I removed the crumbles for our chooks, and poured the last of the lard into a separate container as I thought it may have a porky scent. So I ended up with close to 3kg lard from 5kg fat, all white except the last jar was just a very slightly darker white. I LOVE tallow but suspect lard will be awesome too.
i LOVE using lard
I like using tallow for deep frying, french fries, shrimp etc.
Thank you. I learned alot about good fats.😊❤
i'm so glad
Thank you both.
Glad you joined us!
Thank you so much! I learned a lot from both of you.
I'm so glad!!! (and glad you're here!)
Thank you.
Thank you agan .love this.
we had a blast chatting about this. You might love watching a previous episode too, when RuthAnn was on my podcast a few years ago.
Thank you lady's so much for the great information.
I'm so glad you're here for it! We've been having so much fun with it!
I use to have them keep the skin on my pork and when I cooked it down we had pork rinds so good
Thankyou- i just subscribed looking forward to watching.
So glad you're here!
I have just found this video. We eat very little pork or beef but mostly elk, deer, and antelope. Can the fat from wild game be processed in the same way as tallow and lard? We process our own meat, and purchase butter, olive oil and avocado oil. I have learned a-lot and enjoys this video.💜🐞
When growing up we were poor we didn’t get lots of junk food on a regular basis
You weren't poor... you were spared from a fast- food-slow-poisoning!
Yes!!
I cut both types of fat into small pieces while they're still somewhat frozen. I get more tallow and lard out of the fat that way. I also cut any meat off and usually end up with a good deal of meat that I grind for meatloaf.
Potatoes were used to remove the beef flavor from the tallow. I add a sliced potato towards the end of the rendering.
Forgot to mention, I use tallow for most everything. Makes a real fine pie crust. Have never canned tallow. I store it by pouring the hot melted tallow in canning jars, wiping the rim and then put a lid on.
Wow thanks for the potato tip
What’s wrong with beef taste?
For a pastry I use cold butter
@@YeshuaKingMessiah I use a lot of butter in pastries. Personally prefer tallow for pie crust. Restaurants use to use lard or tallow for deep fried foods. First basket of fries tasted beefy.
Learning...so informational . ALL this is new to me...
We have 3 1/2acers considering pig and a cow. What about Ghee?
So glad you could join in on our conversation! I'm partial to lard in almost every way, but I believe ghee is a good choice. I personally haven't used ghee.
Ghee is clarified butter
U simmer butter till proteins drop to bottom and ur left with an oily liquid u pour off
Keeps forever on counter
I think butter is more flavorful but I love dairy- cream too n milky things!
Growing up in England in the 40’s and 50’s we used butter, lard and beef fat. I didn’t know anything about oil except for warming and putting in ears for earache ! I now live in Canada and cannot find either rendered lard or beef fat in the grocery stores.
It's so sad isn't it? that it's such a challenge to find the good food of years gone by?
If you cook on a nuwave cooket, you can set the temperature to 220 degrees.
How long dose tallow last once jar is opened ?and do you keep it in fridge or cuboard?
@@blablabla2616 I've never used tallow, only lard, but it lasts for many long years and unless it's very hot and humid I just keep the one I'm currently using on the counter. The sealed ones get stored in my root cellar until used
My grandma always said bring the oleo!
My mother in law had recipes that said oleo
yes! I see that on old recipes
Oleo was from WWII
They mashed up a color pellet into to turn it yellow.
My aunt remembered doing it as a child (born in ‘35)
Oh my yes! When you know how you don't dirty a bunch of extra pots or utensils! I made my first bone broth and has sooo msny extra dirty dishes! Lol
I recently watched a video about rendering tallow and the lady did it in an oven safe, covered container at 225°F
We are dark in North Idaho by 4:30.
same here in central NH. gosh it's hard isn't it?
Same in western NY
I've heard different thoughts on whether or not the rendering process removes the nutrients/vitamins... what's the truth here?
not sure what you're referring to? But lard and tallow are genuinely the best fats out there, in my opinion.
@@MichelleVisser I mean, some people say that it's best to consume these healthy fats raw, because they believe that the nutrients get removed when we render the fat into tallow.
Do you know if they still retain everything? (like the vitamin D for example)
I used beef tallow and lamb tallow and I'm wondering if I'm getting the nutrients, or if I need to consume it raw.
@@misse2013 I've read studies that have measured amazing amounts of vit D in lard
@@misse2013I thot it was just lard high in vitD
Lamb fat is?
How long do you pressure can lard? I’m sorry, Tallo.
I have been a drop coordinator with Azure for 35 years. Started when we had a young family and David’s dad was CEO.
wow!!! that's so cool!!
My Dad and brother, Bill and David Nelson, used to order from you years ago when they were going thru the Gerson cancer treatment. They loved dealing with the family. ❤
Isn't it suet in the beef around the liver that is like lace fat or what ever you are talking about with the pig.. Am I right about that.. I just learnt this couple months ago when i decided to learn to make tallow.
hmmmm i'm not sure, maybe...
Pretty sure the lace fat in cow is called tripe.
@@roflpill Tripe is actually part of the stomach ,, lining of the stomach i think... I should not have used the words lacy to describe suet fat.. but it does looks different that the rest of the fat in the cow . Maybe it looks more squiggly LOL not sure how to put it. Look for it in the store and you will see clearly suet looks different compared to the thick longer chunks of fat sold as beef fat in its package.
Are you concerned about seed oils at all?
Guess not
They don’t eat ‘em
No concern lol
❤Ruthann
I leave mine out by on the counter by my stove
me too
Caul fat is a very thin,mesh looking fat. I've seen Italian sausage wrapped in it😊.
Yes, it is. I have pictures of it in the linked article. And yes, I will sometimes use it to make sausage links.
@@MichelleVisser thank you for your reply 😊. Oh my goodness, I thought I had already learnt alot from RuthAnn about tallow 💞. (I follow RuthAnn religiously. She's amazing). I got my husband to watch this with me today 💕. He said it brought back many memories of his life growing up on the farm. Only tallow for us from now on. As per my childhood too 💖.
we don't eat lard which is a pork product ..so beef tallow, lamb, goat.... thats what we need
Yes, cows have caul fat too
yes! I love it
I watch MeatEater. When they take an animal they cook some of the meat on camera. They usually wrap the heart in caul fat and cook it.
I hate beets and i hate peas unless it is just a few like in a chicken pie. I hate fresh tomatoes, but i love cooked tomatoes. I hate cooked cabbage, but i love cole slaw. I like oats in granola and cookies and meatloaf, but i hate oatmeal cooked.
U need to learn about hunger lol
U would learn to eat alot less picky
Okay, so Tallow is from Cow and Lard is from Pig. Are other animal fat sources used? Particularly I am thinking of Sheep.
Fat from sheep, goats, and deer is still called tallow when rendered.
Fat from chicken is called schmaltz, which is what my grandparents used for all their cooking when I was growing up in Germany.
Pretty sure any type of animal fat can be used :)
Please let your guest speak with out interruptions
Hmmm, I hate government interference in my food and food info.
I wish all fast food would go back to tallow for fried foods.
I rarely eat fried foods or visit fast food stores.
I'm in the food biz and have culinary school background for food, b&p, and 7 yrs as a chocolatier and many nutrition courses.
I hope these subsidized ingredients change and we get back to real food..
Beef definitely has caul fat. Same with all beasties.
Id be mean too if someone put me in a pen and milk me
I enjoyed this, but I found the constant interruptions to Ruthann very annoying. She couldn't finish a thought without being interrupted. I'm sure it was because of excitement in the topic, but still...
Lard is unclean and not food.
I assume you follow strict dietary laws? I feel very much to the contrary, that lard is very healthy fat
@@MichelleVisser I would not define the biblical dietary instructions as “strict”, but yes I follow that. God’s instructions are for our blessings (if we follow His instructions) or curses (if we do not follow His instructions). God says it’s bad (an “abomination”) for humans to eat pork or any part of the carcass, so the healthiest thing to do is to not consume it. God defined what is food for us and that has not changed. Jesus didn’t come to destroy any part of God’s Law (instructions), but to fulfill (do) it. Christians are instructions to walk as Jesus walked and He followed God’s instructions and taught against added restrictions by the Jews. I do not want to meet Jesus and hear “ depart from me, you workers of lawlessness” Matthew 7:12-23. John 12:49, James 1:12-25. Duet. 14:3-8
You need to do more research on other sites
Then stick to tallow, schmaltz, duckfat, lamb fat
I save all our beef grease and chicken grease and fry up skins for more grease plus the skins are chicken crack! 🤤
????????are you aware of the book, BLOOD TYPE, BODY TYPE AND YOU? It's written by Dr Joseph Christiano, a humble, patient man who loves Jesus......it will make you aware of why certain children have certain tastes..pass on to Ruthann..I follow her also but she knows you. Tomatoes are highly inflammatory and children are given a sense about these things...😊....thanks for the conversation. Asparagus is high in oxalate too...seasons play a part and full moon....this is why we...girls...hv the ability to juggle 10 things at a time! God knew our jobs..lol...??????
Blood type diet is a myth
I’m A+ and have always done well & much better on high meat diet. My very good friend too.
Oh my yes! When you know how you don't dirty a bunch of extra pots or utensils! I made my first bone broth and has sooo msny extra dirty dishes! Lol
but good for you!!! its so exciting making bone broth!
@@MichelleVisser and turned out delicious!