Victor, If you turn your jar upside down to cool in the fridge the liquid will settle near the upside down lid. just open the lid and pour it out. I have a meat grinder I use all the time.
Wow! That's an awesome tip! Why didn't you tell me that before I made this video? 🤣🤣🤣 I'm going to pin this comment because it's a whole lot easier than what I have had to do! Thank you! 😁
I remember when McDonald’s first changed to using seed oils! They had us believing beef tallow and lard was what was causing all the heart disease! 😡 We were told butter was bad to eat too! Thank you for sharing how to make it Victor!
I "wash" my fat like this a couple times for soap. I never put it in a jar. I see other people mentioned the bowl method. The last time I portion it out in silicone cube molds to the correct gram amounts for my soap recipe. I freeze it until I am ready to use it. I have a bunch of fat in the freezer to take care of. It's time!
I was watching another channel on making whipped tallow cream. The said to soak the beef suet in water overnight before rendering and then do was you did, remove the non-fat stuff, then basically render it again and remove the impurties again (melt it with a little water, strain, cool, remove the impurities). I think they said you can do it one additional time (up to 3x total, including the initial render). The flavor and scent might be something you want to keep for cooking, but if you're making skincare products you could just take part of your tallow and go through the extra steps (other than the pre-soak).
The rest of the process is to melt the tallow with some oil (usually jojoba or olive, some people use castor oil) and maybe essential oils, put it in the fridge until set, but not rock hard, then whip with a hand mixer.
🤣 You're very welcome! I appreciate y'all always watching. Please stay warm up there! We may actually have some snow this week, which will shut us completely down 🤣🤣🥶☃️❄️
Since you’ve already allowed it to solidify, maybe if you poked an additional hole on the other side, it would allow the liquid to flow when tipped to one side or the other. Similar to using a church key can opener to to poke a hole in the top of a can, and make a pressure release hole on the opposite side to be able to pour liquid from the can?
I may try that next time. I should have just left it at room temperature and it might have worked. I was just trying to make sure I had the video ready to go on time, so I tried to speed it up with the fridge. Thank you 😁
What if you tightened the lid very tight when cooling, and put a piece of plastic wrap under the lid, then let it cool upside down? Then you could pour off water when everything solidifies. Or lay the jar on it side to cool?
I put that in for later so that I can link the playlist with some of these videos I have coming up. I just put in all my recipes in the playlist for now... You can substitute that for anything I use bacon grease or avocado or olive oil for also, but some good stuff coming up 😁
I have a supermarket near me that actually sells frozen pelletised suet (with the other frozen specialty Asian stuff). It's really cheap! I need to pick some up sometime.
I wondered how to do this….well, that was easy enough. 😁 Now I just have to figure out where to get a big bunch of that beef fat around here. Thanks, Victor!
Yes! Super easy! Call around your local grocery stores early in the morning while the real butchers are there and find the one that is going to throw it away... I got some from my local grocery store for a dollar a pound. The stuff I used in the video was five times that, but still a quarter of the price of buying it 😁
@ Great-thanks! And I did work at McDonalds when I was 16, but that was about a century ago….😂….so you know I didn’t even know (or care about!) what beef tallow was! But they sure were some good fries!! 👍🏻 🍟
@@22qcatyou're welcome! Me too! I worked there in the seed oil era all through high school and part of college. I'm sure whatever flavors they put in them now make them even more addictive 🤦🏻♂️
I make tons of tallow and have never had the separation like that. It's always solid from top to bottom. I wonder if it's because you're using the instapot 🤔 I use the crock pot on low over night then strain it. For smoked tallow i just put it in a pan while smoking a brisket and strain it like normal and there is no separation with that either. Gotta be something to do with the pressure cooker.
It's the water. It's the only downside of doing it fast. You have to put water in there for the pressure. Just a little more work but so much faster. 🤷🏻♂️
No, The beef tallow has a much higher smoke point. Tallow is all from fat, where hamburger grease homemade combination of fat, water and beef juices and seasonings. Not really good to reuse for cooking.
Thanks! Most of the grocery stores only use it to add back into ground beef or they toss it. This was super expensive because it was from a local butcher and it's grass-fed and finished. Really good. I got some from a local grocery store for a dollar a pound because they were just going to throw it away 🤷🏻♂️ That's the place you want to get it from 🤣
❤Every time I cook hamburger meat I put water in it...then when its done I pour off the water and drippings in a mug...then I usually throw it away...but when it sets up a few hours later I am going to take the grease off of the top and store it in a jar...don't know why it cannot be used also instead of throwing away...what do you think Victor?❤praise the Lord Jesus ❤
You could try it, but it is not as good as pure fat as far as cooking. It won't cook as high heat and it's not pure fat, it has a lot of impurities in it
@@mike1968442You can do it in the slow cooker also. It will probably take anywhere from 6 to 10 hours. You won't need to add the water, just stir it every hour or so
well my problem is has to be because I don’t have big yellow but I do have the Insta pot and I have an LEM #8 meat grinder so I’ll have to try to find your instructions for using the grinder but unfortunately where I’m at here in the sunshine state in the woods it’s hard to get suet and if you can find it they’re charging anywhere from 3 to 4 dollars a pound for it yeah that’s right it must be a higher price cause I don’t have a yellow Bowl i’ve been buying my tallow grass fed in 7 gallon buckets for about $35 so I’m guessing that’s probably cheaper than paying $4 a pound for suet and only getting that little bit of tallow again it must be because I don’t have the yellow bowl. but there are a number of ranches around and I’m trying to find the owners and then I could become their friends and then try to get the fat but again without the yellow bowl it’s not easy
Well Jim, the yellow bowl is the key 🤣 I would try some of your local grocery stores where they probably just throw the fat away. I talked to the butcher at one of my local stores and he sold it to me for $1 a pound. They don't even have a code to print labels for it. If it's ground, you just cook it for an hour instead of an hour and a half. Yeah, local farmer could be the ticket too
@@southernketo i’m just gonna have to get one of them yellow bowls. I tried once and it came in about 500 pieces so I figured that I didn’t have the luck. I think it’s gonna turn a lot of things around if I get one. We don’t have much choice here for grocery stores. We have Walmart and Winn-Dixie and Walmart they don’t do anything with that. Winn-Dixie does have butchers but they weren’t so keen on the fact of giving it up. I’m gonna have to talk to someone up there because the one guy said that they use it to mix in when they grind their ground chuck that’s how they add the fat to it but I am going to pursue that. The local ranches that butcher i’m thinking would be my best bet and I’m working on that. It certainly seems to be an easy process with the Insta pot. I probably won’t bother grinding it. I’ll just cook it for an hour and a half because grinding is a real pain because of all the cleanup afterwards. 30 minutes isn’t gonna make or break me so I guess I’ll just chunk it and cook it in the Insta pot if I can get myself some fat. That sounds funny doesn’t it gotta get me some fat.
@@jimnichoson1241 🤣 Yes, One of the butchers told me that but told me to come back early in the morning and talk to one of the other ones there. Apparently there's like master butchers and apprentices 🤣 Hey Tommy he'd be glad to save some for me because they throw a lot of it away, So I get it really cheap there
@@southernketo i’m gonna go back and I’m gonna try to see what I can do because a dollar a pound now that’s a deal but 3 to 4 dollars a pound just for fat that’s a little expensive but then what isn’t today.
My food pictures are always accurate... If I had a group of people that I could have photographed standing around, I definitely wouldn't have used that. However, I didn't... Thanks for the advice 😁
@@southernketo But you didn’t need the photo of the people. You just needed the photo of the jar of tallow. What was the purpose of the AI photo? The people look a bit horrified. Should we be horrified at the idea of making or using tallow? It doesn’t add anything and could be off putting to someone not familiar with your channel.
@@jakrykYes, the people are supposed to look a bit horrified... For the last 75 years, beef tallow has been demonized as one of the causes of heart disease, high cholesterol, and many other things. That's exactly what I wanted... A graphic that reinforced many people's fears of it. Those are the people I hope will click and maybe do some more research and figure out that they've been lied to...
I got 5lbs of suet from a local butcher $1.99/lb… and had them grind it for me too! It’s in my freezer til I get the courage and time to make tallow- my goal is to make whipped tallow cream!! Oh, and also Chocolate Whipped Tallow- I hear tastes just like chocolate frosting 🧁 😮😮 Oh! and there is a way to turn that “music” off on the instant pot- lemme look it up and I’ll get back with ya!! 😁
Victor, If you turn your jar upside down to cool in the fridge the liquid will settle near the upside down lid. just open the lid and pour it out. I have a meat grinder I use all the time.
Wow! That's an awesome tip! Why didn't you tell me that before I made this video? 🤣🤣🤣 I'm going to pin this comment because it's a whole lot easier than what I have had to do! Thank you! 😁
Fabolous tip! Thank you!
@@wildflower1335I'll definitely be doing that from here on...
Came here to make the same suggestion. I do the same with bacon grease.
@@roymeyer6837thank you! I just pour my bacon grease into that stainless strainer. I never have a problem with separation..😁
I remember when McDonald’s first changed to using seed oils! They had us believing beef tallow and lard was what was causing all the heart disease! 😡 We were told butter was bad to eat too! Thank you for sharing how to make it Victor!
Those fries got me hooked in the '80s! 🤣 They still say all that... Only now, I there's enough information to prove them wrong! You're very welcome!
@southernketo right! They still lie to us! We have to be our own advocates bc we can’t believe most of the Dr’s or the media anymore either!
Wasn't it the vegans that pushed to get rid of beef taIIow? AND aIso the LlARS that said animaI fat isn't good.
@@truthmatters8241yep! Sho nuff!
@truthmatters8241 I didn’t know that! It irritates me beyond belief along with the food industry and big pharma! 😡
I "wash" my fat like this a couple times for soap. I never put it in a jar. I see other people mentioned the bowl method. The last time I portion it out in silicone cube molds to the correct gram amounts for my soap recipe. I freeze it until I am ready to use it.
I have a bunch of fat in the freezer to take care of. It's time!
Nice! There you go! You'll have some good stuff 😁
I get my scrap bits really crispy and salt them for snack..yum
Me too!!! It's awesome!
I usually put my tallow in a glass bowl to cool. The liquid easily escapes that way and the tallow is easy to work with and portion up as well.
Great idea! I like the upside down storage idea too 😀
I was watching another channel on making whipped tallow cream. The said to soak the beef suet in water overnight before rendering and then do was you did, remove the non-fat stuff, then basically render it again and remove the impurties again (melt it with a little water, strain, cool, remove the impurities). I think they said you can do it one additional time (up to 3x total, including the initial render). The flavor and scent might be something you want to keep for cooking, but if you're making skincare products you could just take part of your tallow and go through the extra steps (other than the pre-soak).
The rest of the process is to melt the tallow with some oil (usually jojoba or olive, some people use castor oil) and maybe essential oils, put it in the fridge until set, but not rock hard, then whip with a hand mixer.
Yes, if you're making skin care products you need to render it one more time
Thanks!
What is the purpose of the pre-soak? Thanks
@@elainem7722 Just to get a little water in there. No different than adding the cup of water to the dry beef tallow in the instant pot
My hubby and I purchased a meat grinder as our Christmas Gift. Haven’t used it yet. So I’m ready to have some fun with it!
Oh yeah! This would be a great use to break that in! 😁
Once you r made this, use it on your skin. It is AMAZING!!! It’s not at all greasy. Your skin will drink it up and look younger.
Yes! It is really good for that! They should do a tallow dip and facial in the spas for a treatment 🤣
Alright, Professor! Thank you for doing this! I so appreciate all you do! Ed & PJ Upnorth in the woods Michigan
🤣 You're very welcome! I appreciate y'all always watching. Please stay warm up there! We may actually have some snow this week, which will shut us completely down 🤣🤣🥶☃️❄️
thank you thank you I'm learning so much from you I watch your video all the time Thank you God Bless.
You're very welcome! I really appreciate you watching and God Bless you! 😁🙏🏻
Love your videos!
Thank you so much! 😁
Can you do this with any type of meat? TFS! Blessings to you my friend. Have a blessed week. ✝🙏🏼💕
You can technically make it with any ruminant animal, but mostly cattle and sheep are used. You have a blessed week as well! ☺️
Since you’ve already allowed it to solidify, maybe if you poked an additional hole on the other side, it would allow the liquid to flow when tipped to one side or the other. Similar to using a church key can opener to to poke a hole in the top of a can, and make a pressure release hole on the opposite side to be able to pour liquid from the can?
I may try that next time. I should have just left it at room temperature and it might have worked. I was just trying to make sure I had the video ready to go on time, so I tried to speed it up with the fridge. Thank you 😁
maybe its not pourable liquid anyways.. my guess is its gelatin consistency liquid
@@weggy3it was... At room temp, it probably would have been 😁
Awesome!!
Thank you! 😁
@@southernketo Definitely welcome!!
@@MrAcEsNeIgHtS1188
What if you tightened the lid very tight when cooling, and put a piece of plastic wrap under the lid, then let it cool upside down? Then you could pour off water when everything solidifies. Or lay the jar on it side to cool?
I think upside down would work pretty well 😁 thank you! 😉
If you do it in a slow cooker, how long would you suggest? I don't have an instant pot.
I would turn it on low and figure anywhere from 6 to 10 hours depending on your cooker. Stir it about every hour so just to make sure nothing sticks.
@southernketo thank you!
@@sheryltomlinson8382you're welcome!
I am so glad you asked because I don't have an instant pot either!
Buffalo Wild Wings is the only wings place that uses beef tallow to cook their wings in. I learned that, and verified it too, from Laura Spath.
That's why they're so good! 😁
Victor, I'm not seeing the "Beef tallow recipe Playlist'...Yes please!
I put that in for later so that I can link the playlist with some of these videos I have coming up. I just put in all my recipes in the playlist for now... You can substitute that for anything I use bacon grease or avocado or olive oil for also, but some good stuff coming up 😁
I have a supermarket near me that actually sells frozen pelletised suet (with the other frozen specialty Asian stuff). It's really cheap! I need to pick some up sometime.
Oh, that's awesome! Is it a specialty Asian market? Or a regular grocery store?
@@southernketo Nope, just a regular (independent) grocery store. The chain stores here never have things like that (Australia).
@@melvaniniThat's great! I'll have to ask around
@@southernketo My butcher said he has a WAlTING Iist for beef taIIow. He renders the Iard, so I just bought some of that instead.
@@truthmatters8241oh yeah! He knows what he's got. The grocery store guys will hook you up
Would it make sense to squeeze or mash down the bits after you drain them?
Sure, you could do that. I leave some fat in mine so I can fry them up like pork rinds
🙌😃 yes!! 💪😊 Thanks Victor 🎉
😁 Thank you! 😊
Have you done a peanut butter recipe? I just found you today and have gone a little crazy watching and collecting everything that looks tasty.
Not a how to make peanut butter recipe, but Oh, well, this is one of my finest recipe indeed...😳 ua-cam.com/video/txBSCx3YQ6c/v-deo.html
I wondered how to do this….well, that was easy enough. 😁 Now I just have to figure out where to get a big bunch of that beef fat around here. Thanks, Victor!
Yes! Super easy! Call around your local grocery stores early in the morning while the real butchers are there and find the one that is going to throw it away... I got some from my local grocery store for a dollar a pound. The stuff I used in the video was five times that, but still a quarter of the price of buying it 😁
@ Great-thanks! And I did work at McDonalds when I was 16, but that was about a century ago….😂….so you know I didn’t even know (or care about!) what beef tallow was! But they sure were some good fries!! 👍🏻 🍟
@@22qcatyou're welcome! Me too! I worked there in the seed oil era all through high school and part of college. I'm sure whatever flavors they put in them now make them even more addictive 🤦🏻♂️
Thank you
You're welcome! 😁
I make tons of tallow and have never had the separation like that. It's always solid from top to bottom. I wonder if it's because you're using the instapot 🤔
I use the crock pot on low over night then strain it. For smoked tallow i just put it in a pan while smoking a brisket and strain it like normal and there is no separation with that either. Gotta be something to do with the pressure cooker.
It's the water. It's the only downside of doing it fast. You have to put water in there for the pressure. Just a little more work but so much faster. 🤷🏻♂️
I also season my cast irons !!!
Me too 😁
Can I use my pressure cooker? If so how long. Pemmican is a great use for this, along with candle making.
Yes, the pressure cooker should work the same, so an hour and a half if you cut it into cubes and an hour if you grand it first...😁
@@southernketo THANKS! Love your channel
@@linr7342you're welcome! Thanks so much! 😁
Nice!
Thanks! 😊
we have a beef grinder and think a juice would work too
Yes! I need to do some grinder videos 🤣
Is the grease that comes from cooking hamburger the same thing
No, The beef tallow has a much higher smoke point. Tallow is all from fat, where hamburger grease homemade combination of fat, water and beef juices and seasonings. Not really good to reuse for cooking.
Does the tallow have to be refrigerated?
No, you can start at room temperature. It should stay good for a year. Refrigerated, it will last longer
You said it's good for 6~12 months. I'm curious how to tell when it's gone bad. Smell or appearance?
It will smell rancid. You can store it in the fridge and it will last much longer, but you will probably use it a lot faster than that anyway 😁
Nice music! That looks easy enough, next will be to find a butcher that keeps suet. Thank you.
Thanks! Most of the grocery stores only use it to add back into ground beef or they toss it. This was super expensive because it was from a local butcher and it's grass-fed and finished. Really good. I got some from a local grocery store for a dollar a pound because they were just going to throw it away 🤷🏻♂️ That's the place you want to get it from 🤣
@@southernketo that is what had noticed, my butcher charges astronomical price for suet! I’ll try the grocery, good idea. Thank you
Yep @@chrishitchings5128 they know what they got! The grocery store butchers hook you up!
❤Every time I cook hamburger meat I put water in it...then when its done I pour off the water and drippings in a mug...then I usually throw it away...but when it sets up a few hours later I am going to take the grease off of the top and store it in a jar...don't know why it cannot be used also instead of throwing away...what do you think Victor?❤praise the Lord Jesus ❤
You could try it, but it is not as good as pure fat as far as cooking. It won't cook as high heat and it's not pure fat, it has a lot of impurities in it
lol, I have an excellent meat grinder but No instant pot!
🤣 pressure cooker?
@@southernketoNope! Only a big roaster oven, or slow cookers.
@@mike1968442You can do it in the slow cooker also. It will probably take anywhere from 6 to 10 hours. You won't need to add the water, just stir it every hour or so
well my problem is has to be because I don’t have big yellow but I do have the Insta pot and I have an LEM #8 meat grinder so I’ll have to try to find your instructions for using the grinder but unfortunately where I’m at here in the sunshine state in the woods it’s hard to get suet and if you can find it they’re charging anywhere from 3 to 4 dollars a pound for it yeah that’s right it must be a higher price cause I don’t have a yellow Bowl i’ve been buying my tallow grass fed in 7 gallon buckets for about $35 so I’m guessing that’s probably cheaper than paying $4 a pound for suet and only getting that little bit of tallow again it must be because I don’t have the yellow bowl.
but there are a number of ranches around and I’m trying to find the owners and then I could become their friends and then try to get the fat but again without the yellow bowl it’s not easy
Well Jim, the yellow bowl is the key 🤣 I would try some of your local grocery stores where they probably just throw the fat away. I talked to the butcher at one of my local stores and he sold it to me for $1 a pound. They don't even have a code to print labels for it. If it's ground, you just cook it for an hour instead of an hour and a half. Yeah, local farmer could be the ticket too
@@southernketo i’m just gonna have to get one of them yellow bowls. I tried once and it came in about 500 pieces so I figured that I didn’t have the luck.
I think it’s gonna turn a lot of things around if I get one.
We don’t have much choice here for grocery stores. We have Walmart and Winn-Dixie and Walmart they don’t do anything with that.
Winn-Dixie does have butchers but they weren’t so keen on the fact of giving it up. I’m gonna have to talk to someone up there because the one guy said that they use it to mix in when they grind their ground chuck that’s how they add the fat to it but I am going to pursue that.
The local ranches that butcher i’m thinking would be my best bet and I’m working on that.
It certainly seems to be an easy process with the Insta pot. I probably won’t bother grinding it.
I’ll just cook it for an hour and a half because grinding is a real pain because of all the cleanup afterwards.
30 minutes isn’t gonna make or break me so I guess I’ll just chunk it and cook it in the Insta pot if I can get myself some fat. That sounds funny doesn’t it gotta get me some fat.
@@jimnichoson1241 🤣 Yes, One of the butchers told me that but told me to come back early in the morning and talk to one of the other ones there. Apparently there's like master butchers and apprentices 🤣 Hey Tommy he'd be glad to save some for me because they throw a lot of it away, So I get it really cheap there
@@southernketo i’m gonna go back and I’m gonna try to see what I can do because a dollar a pound now that’s a deal but 3 to 4 dollars a pound just for fat that’s a little expensive but then what isn’t today.
@@jimnichoson1241yeah, everything is up there now. I'm gonna call around and see who will sell it the cheapest. I want to do a video on that too😁
I like money!
Yes indeed 😁
I love your videos, but please lose the AI images in your thumbnails. They add nothing and usually indicate a channel that has questionable content.
My food pictures are always accurate... If I had a group of people that I could have photographed standing around, I definitely wouldn't have used that. However, I didn't... Thanks for the advice 😁
@@southernketo But you didn’t need the photo of the people. You just needed the photo of the jar of tallow. What was the purpose of the AI photo? The people look a bit horrified. Should we be horrified at the idea of making or using tallow? It doesn’t add anything and could be off putting to someone not familiar with your channel.
@@jakrykYes, the people are supposed to look a bit horrified... For the last 75 years, beef tallow has been demonized as one of the causes of heart disease, high cholesterol, and many other things. That's exactly what I wanted... A graphic that reinforced many people's fears of it. Those are the people I hope will click and maybe do some more research and figure out that they've been lied to...
I got 5lbs of suet from a local butcher $1.99/lb… and had them grind it for me too! It’s in my freezer til I get the courage and time to make tallow- my goal is to make whipped tallow cream!! Oh, and also Chocolate Whipped Tallow- I hear tastes just like chocolate frosting 🧁 😮😮
Oh! and there is a way to turn that “music” off on the instant pot- lemme look it up and I’ll get back with ya!! 😁
Chocolate beef tallow 😬
ua-cam.com/users/shortsQQC_8DHWseU?si=d8BuIgqD2LXbXf0i
Awesome!!! If you've got an instant pot, this is super easy..Thank you so much! That sounds delicious!
😳 wow! Okay, I'm trying that 🤣
@ I’ve got 2! 😅 gonna try it for sure!!! Thank you for sharing with us all!!
@@vdubladyawesome! You're very welcome!