Hi Sweet Friends, Today, I want to share with you How to Render Beef Fat to Make Tallow or otherwise known as How to Render Suet. ➡️SUBSCRIBE: ua-cam.com/users/marysnest ➡️Be sure to head over to my UA-cam channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: UA-cam.com/MarysNest ➡️FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: ua-cam.com/video/-N8Vy2aL7CQ/v-deo.html ➡️SUBSCRIBE TO THE FREE TRADITIONAL FOODS NEWSLETTER: marysnest.com/signup-traditional-foods-newsletter/ ➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ua-cam.com/users/marysnestjoin ▶️RELATED VIDEOS: • How to Make Beauty Creams Using Tallow: ua-cam.com/play/PLkRuW3pBo2U08SEtKihiEBRATHc-32cK3.html • How to Render Chicken Fat: ua-cam.com/video/Ie7xLxb1qZI/v-deo.html • How to Make Bone Broth: ua-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ▶️RECENT VIDEO UPLOADS: ua-cam.com/users/MarysNestvideos ➡️POPULAR VIDEO SERIES: ▶️MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html ▶️THE ULTIMATE PREPPER PANTRY SERIES: ua-cam.com/play/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl.html ▶️HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html ▶️HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: ua-cam.com/play/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08.html ▶️THE ULTIMATE “NOURISHING TRADITIONS” TRADITIONAL FOODS SERIES: ua-cam.com/play/PLkRuW3pBo2U08QTxHX-n8ozvP_UfeWuL8.html ➡️FOR THE PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. ➡️And for more in-depth info...➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ua-cam.com/users/marysnestjoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Thanks for watching! Love, Mary
@@juliebaker6969 Hi Julie, Great question! I generally mean low since that is generally around 225F - whereas warm is usually around 180F. However, that said, every slow cooker is different so it's important to keep an eye on it as it is warming up. If the liquid tallow starts to boil, you will want to lower the setting on your slow cooker. Love, Mary
Amazing. I think fat that intact internal organs which comes first in contact when we open body cavity of ( in our case goat cow buffalo sheep ) and the fat that called "fat tail" in sheep will also give same consistency and tast like suet beef tallow...... what are your opinions Mary?
Yes, grass-fed beef is so easy! All the fancy stuff can come later. But I'm focused on dgrass-fed beef shanks and broth/tallow from the leftover shank marrow bones
I'm so grateful for you sharing this information! We got a half cow and took everything because we paid for it so we were going to figure out what to do with it. I have TONS of suet in my freezer but the only anyone could tell me to do is give it to my chickens. I had no idea it was tallow in disguise! Thank you so very much Mary!
Aww Mary. I love your God-given gentle spirit and kindness. You give off such a lovely and sweet spirit. I so appreciate you being such a wonderful teacher on a journey for a millennial like me that never got taught traditional foods and cooking. Many blessings to you and your family ❤️
Oh Bethany!! Thank you so much for the kind words!! It brings so much joy to my heart that you are here with me on this traditional foods journey!! Love, Mary
Mary is a perfect heart to heart friend even though we may have to wait to go through the veil before meeting hug to hug. Aren't we fortunate she shares herself with all of us?
@@MarysNest If they don't, at least now we know what their "secrets" used to be and we can add these new recipes to our own home cooking. Perhaps you could make videos about frying chicken or french fries in tallow? - "The SECRET to Original McDonald's french fries: THIS is why they used to be SO DELICIOUS" The biggest reason for making more videos like that is giving people MORE reasons to stock tallow in our pantries. This is definitely something I'll have to try, someday, that's for sure.
They also used to soak the potatoes in sugar before they fried them. In glad they stopped that part. But cooking in tallow would make them more popular if they did that again. I think. 🙃
Emphasis on low and slow. I render my pork and beef fat on the stove so that it just barely bubbles. I've done it in the slow cooker as well and cycle between low and keep warm. A digital thermometer is your friend here. A full 10" cast iron pan on the stove top takes a good 6-8 hours. As a bonus, you are left with a pan of cracklings you can cook up for breakfast over the next few days. When done, I pour mine through a fine mesh screen with cheesecloth, into 200F jars and put sterilized lids on it. They seal and last for months or longer in my fridge.
im currently doing 5kg on the stove.. so much i had to use my pressure canning pot. I LOVE the crackling... adding salt... I dont eat Pork, so i love the tallow crackling as a treat... yummy i use tallow as oil for cooking *as my grandmother did. we grew up with her having this old brown ceramic bowl from the 50s, and this old fat, times a moth or fly in it, bits of old meat, sitting on the stove side haha..and we NEVER GOT SICK* and i also use it to make Pemican *Biltong* for long term survival food
8:18 How do you know it's fully rendered 9:32 over rendered 10:30 Strain into heat proof bowl 11:48 Strained product 12:14 Remaining bits back into oven 12:59 Bottling 16:50 rendered and cooled suet sample
I make beautiful, almost pure white and brightly scented tallow as a by product of bone broth. I add nothing to it, just scrape and melt a few times, then place in a container. I keep discs in the freezer and some containers in the fridge. It's amazing. I buy all of my meat from local farms only.
Hello! I’m trying to discern what you mean by “as a byproduct of bone broth.” I’ve made bone broth, but am trying to learn how to render suet into tallow.
Finally the answer to why some add water when rendering! I always do it in the crockpot, works well. And yes, whipped tallow cream is wonderful!!! Just be aware if you have a dog, my daughter's will lick me constantly 😁 I was told pure tallow soap is very hard, so adding another fat would be good. One day I will make soap! Did make candles, they are ok.
LOL! Yes… Dogs do love tallow cream! Yes adding a little cocoa butter or something like that really makes for a nice tallow-based soap. Love, Mary❤️🤗❤️
For those that have a slow bbq/smoker, you can save the fat trimmings from a brisket or beef roast and put them in a foil pan in the smoker alongside the meat at 225 for several hours to render. Since it's muscle fat, it's not technically tallow, and the increased beefy and smoky flavor limits its uses, but there's still plenty of things that flavor profile works with. Plus, you were probably going to throw it away anyway and this is such minimal extra effort when you're already bbq-ing.
My Sweet Mary, thank you! I just rendered 6.3 pounds of suet and earned almost 2 liters of liquid gold. I know it'll cool to lighter but looking forward to making soap and stuff. Last time I did it wasn't as easy. I knew you'd know what to do! THANK YOU!
Again, Mary you are a breath of fresh air. I continue to learn so much from you! We finally got our orchard and no till garden in this year and next year, I will be using a lot of your teachings when preserving all of the wonderful abundance! It felt amazing knowing the produce from our garden this year was grown by us organically. My niece who normally isn’t a fan of store bought blueberries was eating ours off the bush every morning! And my little nephew said my cucumbers were sweet like candy and he ate them almost every day❤️ that made my heart sing! Keep up the great work Mary❤️thank you for tons of inspiration ❤️
Names for other animal fats? Schmaltz is chicken (& turkey?) Tallow is beef Lard is pig Is goat -chevron fat? What’s duck, deer & sheep? Maybe ruminants are all just tallow and poultry all schmaltz? Boar, hyena & hog would be lard like pig. TY!
Hi Mary, this was very helpful! I have been trying to make Jamaican Beef Patties and get that flakey consistency using beef suet (what the recipe calls for), but now seeing that what I need is, in fact, Tallow really does help make things clearer for me.
Perfect timing as usual Mary! I just got my half-beef order from the rancher who raises my beef. Actually, he’s out in the Hill Country, probably not too far from you! I drive an hour to his ranch, but totally worth it! Grass fed, hormone and antibiotic free black angus. I have seen his operation and it’s wonderful. As you know, freezer space is at a premium, so I have quite a few tasks once I bring such blessings home. Making tallow is one of them. Thank you for all of your videos that keep me company while I work in my kitchen! ❤️
Hello there! I am also in the Hill Country and would love to know where to begin in sourcing local pasture raised meats! I am a young mom, at the beginning of my journey (as sweet Mary puts it) "from a processed foods kitchen to a traditional foods kitchen" and want to start making for example this tallow and also bone broths and just cooking with less conventionally grown/raised and more locally sourced food but I just have no idea where to begin! I would appreciate any tips or help I can get! THANK YOU!!
@@Mami-uw3bp it’s so refreshing and encouraging to hear of young moms caring about what they feed their kids 🥰 You’ve probably figured out a source for beef by now but just in case I would suggest google “locally raised beef”, local line, check with your local Ag department, the local FAA, stop at a local ma &pa meat market/butcher shop/processor and ask them for names and just ask around, you’ll find sources !!! All the best to you on your journey 😊 Blessings
Was looking for a video on how to make Tallow and found this one first. When I heard you say how great Tallow is to cook with and it's other uses on the body, it was a quick and easy sub for me! Can't wait to watch your other videos!
i just got off the phone with the meat locker, i put in our beef cut order and asked if they offer the tallow.. we'll be getting 5lbs of suet so i came right to you to learn how to turn it into tallow... thanks mary!
Hey Mary, you and Rain Country are my go to people resource! I appreciate all of your lessons!!!! I made Tallow for the first time and it was really easy... I do not have a dutch oven so I used my spagetti pot with the built in strainer and it worked great! I also did it at 200 degrees over night and used a potatoe masher to drain off the tallow, which allowed me almost 3 quart size jars. Truly pleased with learning new kitchen skills!!! Thanks as always and many blessings to all especially to our great teachers!!!
Oh Maia!! I am so happy to hear this! And I am so happy that you are joining us on this traditional foods journey. Heidi is a wonderful friend of mine and I am so glad you have found her to be such a fantastic resource as well. She truly shares a wonderful wealth of information!! Love, Mary❤️🤗❤️
A wonderful tutorial offered with a beautiful spirit. Whenever I have large quantities of liquid (fats, soups, etc.), I first place the receiving container in the sink. That allows me to catch most drips and lowers the working height to a safer and more comfortable level.
Miss Mary, I love you. I so enjoy every video you put out and try many of the recipes & lessons as soon as a video comes out (and when I have all the appropriate ingredients, of course). Your gentle style & helpful hints & tips make your videos extra wonderful. Thank you and God Bless you. ❤️🙏
I started using tallow for my protein shakes. 16 oz water, 8 oz melted (important) tallow and 10 oz grass fed whey protein. I'm hooked! I'm getting closer to a beef only diet, and I feel great!
Wonderful Mary! I used 100% grass-fed/finished beef suet. My suet rendered and had a beautiful color. I used my crockpot (outside on the patio) on low for 5 hours. Mine has a nice flavor and the aroma was strong due to the heat but settled down. Nothing stuck either. I strained through fine stainless steel. It hardened quickly and I moved it from the glass pyrex bowl to a glass sealed pyrex container. I hope to not only cook with it but make some body balm! Thank you!!!
From watching your tallow video, I made some using fat from brisket meat. It wasn't a whole lot, but I wanted to try it. I used my crock pot. It smells good. And the pieces are still in the pot turning into cracklins. I hope. Lol I had some pieces fall into the bowl I strained it into, but I'll just strain it again. Thank you Mary! 😊 ❤️
If you DO add water, and about 4 tbsps of salt, the water and the salt help to eliminate impurities in the fat. You then strain the fat through a jam strainer, or a folded sheet of muslin in a strainer, squeeze out the excess fat/water, and allow the fat/water to cool, and the fat to solidify. Then separate the fat from the water (in 1 piece if possible) turn it over, and you'll see, on the base of the fat, some residue 'scum'. Scrape that off with the sharp edge of a knife, and then re-melt the tallow, and then transfer it to jars.
Added info- you can also use a roasting pan. We have a lot to render when we butcher our cow so it really helps to use the roaster and not heat up our house with the oven. Thanks for spreading such wonderful information!!!
Thank you so much Wonderful Mary, I love your vids and have come back to this video time and time again because you have the most wonderful gift of explaining things to make them ever so easy to understand and follow
❤One more question: how do you dispose of larger amount of used tallow that can no longer be utilized? Thank you for your previous answer - you are a Treasure!
I made a rendered beef fat from brisket to make pemmican. I dehydrated some of the side of brisket too. I'm on fixed income and food stamps. I'm a mentally disabled single mom. Between covid, and the febuary ice storm that hit, I decided making as many shelf stable rations would be a wise idea. It saved my bacon in the summer when my foodstamps were cut off for 2months because of mailbox probs and covid restrictions making renewing/reapplying a living nightmare. This channel and others have helped me to ensure no matter what I've got food on the table for me and my family. I wonder if Mary can provide some recipes for game meat? I don't have any, but with tbe stimulus chks I've bought some hunting and fishing gear as another way to provide for my family in a worst case scenario. I'm in Austin, so you wouldn't think it'd be useable. Thing is, there are green spaces in the city that aren't public land with small and large game/predators. I should knew, I spent a year and a half a few years ago homeless in a tent behind a bad landlord in an area that had deer, coyotes, lone wolves, bobcats, and cougars in the heart of the city. That doesn't include the small game. I just don't know a lot of recipes for wild game. If I hunt for food, I got to know how to use it
Hi Melissandra, God bless you!! You have been through so much!! Yes, I will add those types of recipes to my list. Great idea!! You are in my prayers. Love, Mary
@@MarysNest thnx. I'm unable to do a 100% traditional food kitchen because it's not viable financially for me. However, I'm finding that making/preserving as much as I can saves some money and ensures there's food for me and my son no matter what. Plus, learning knew skills/recipes is a healthy coping skill for my mental illness as well as a way to stay sane while self isolating during covid. I'm 35, and have absolutely no support system. When problems happen, I have to solve them by myself. It allows me to think outside the box for solutions that are viable and reliable. Taking notes from homesteaders and doomsday prepper as well as home cooks and chefs are a good way to brainstorm ideas for whatever life throws at me. I've got ideas for any usable hides, I want to save any useable carcasses for soup bones. I also would do a teepee smoker to dehydrated the meat for easy preservation/transport( I'm on the bus, so transporting my hunt would be on foot or by bus). That being said, dehydrating the meat that way takes 12-24 hrs to do, and I'm still gonna need to eat while in the feild. I've gotta know what I can make with game meat at home or in the feild. I'm sure any homebound recipes could be converted for in the field. I did that a lot with a campfire while homeless. I also collected firewood and took care if everything myself. Not easy to do at 5'2, and having asthma. I'm the kind of person who makes things happen, with or without help. After all, I've got my son depending on me to care for him and ensure he's happy and healthy. I can't fail because I can't fail him
I really wish I can help financially. I reside in Nigeria and right now we can't send money outside the country. Keep been strong. The hard part is almost done. God bless you.
Many thanks! I've been wondering about this - I'm allergic to pork, so can't use lard or bacon drippings. I recently started saving the beef fat from roasts/brisket I've cooked, but wasn't sure what to do with it besides freezing it. Cheers!
I love your videos and learn so much! I have a question about the shelf life. Pemmican is supposedly shelf stable for decades and is just tallow and dried beef. Wouldn't that make tallow by itself shelf stable for much longer than a year? I'm new to all of this so I appreciate any help you can give since there seems to be a lot of conflicting information about the shelf life of things. Thanks 😊
That is a great question! Yes, tallow is shelf stable for a very long time IMHO…but I share the generally accepted information as to shelf life so viewers can know the “official” answer. But yes, I agree with you…it lasts much longer. Love, Mary ❤️🤗❤️
@@MarysNest Is it ok to just put a lid on the jar and store it on the shelf? I’ve seen some people put the hot tallow into a jar and then use a lid/ring and it “self seals”. Does it matter how it’s “sealed”?
@@Pamela-B I grew up on the farm and we never kept tallow or lard in the fridge,though we kept it with the bits of meat inside. Making my own tallow now and surprised by the statement of keeping it in the fridge.Also,my grandma never sterilized her jars 😂,and we are still alive (I will sterilize mine )
Well , Mary, you surely hv taught me something today. I never knew Tallow was good for you. I thought it was only used in crafting things. That was a great video. I strain my bacon grease, and save that, but didn’t know the goodness of tallow.
Hi Anne, So happy to hear that this was helpful. Yes, many people don't realize how healthy tallow is because saturated fats have been so maligned in the past but thanks so Nourishing Traditions and other books, it has been vindicated! Yay!! Love, Mary
This is very useful. I’ve also read about the aborigines using tallow to keep their skin youthful. But I never bothered to ascertain what tallow is or how to make it. Suet, I’ve seen as bird food but didn’t know anything else about it. This video is exactly what I wanted and thanks for making it! And your links are fantastic! I’ll be checking those out, too.
Oh yes! I love tallow for my skin - here are my videos all about that: ua-cam.com/video/H15--VNXkv4/v-deo.html and ua-cam.com/video/yqNLUcyYcxU/v-deo.html Love, Mary
Thank you good info. My family has started the carnivore diet and our lives are changing in insane ways. Quiting carbs is a game changer. Fat is good for us and grains and carbs really aren’t.
Be careful. There is a reason why that diet is being pushed and it's not for your health. Use discernment to find out why it's being pushed heavily by clearly controlled people. Reduce proteins more than you think. Keep fats up higher than you think. And make sure you're obtaining electrolytes. You'll need magnesium glycinate supplements and have avocados regularly for potassium. This diet is not your friend unless you know the deeper details.
Yippee! I have been waiting for this! I had my butcher grind my suet from our beef this year, and the leaf lard from our hog. Rendering the leaf lard is about the same procedure correct? Thankyou so much for all the lessons you give us!😍
Hi Melody, yay! That’s why I wanted to rush and get this done because you had asked me about this before. And yes, rendering the leaf pork fat is the same process. As a matter of fact, I’ve got some in my freezer and I’m going to make a video about it. So happy this can help! Love, Mary❤️🤗❤️
i dont store tallow in the jars because it gets so hard, its difficult to get the parts of tallow at the bottom of the jar.. its easier in bowls and vac seal bags for longer storage, or even freezer in vac bags
Hi Diana, great question! Have you tested your slow cooker before? Do you know what warm vs low register at? Warm on mine is about 180F, so with mine, I would use low which is around 225F. You will probably be safe using the low setting. If you see too much bubbling, then you can always turn it down to warm. Love, Mary
@@vivadevega - Great question. I would let it cool completely with no top and once cooled completely, I would put the cap securely - not cracked. Love, Mary
I think you can preserve cooked meat in fat I think (not sure) that that process is called "Potted?" Anyway enjoyed your video you are very attractive woman!
I am new to Marys Nest teachings. I enjoy and learn a lot from you Mary! I do have a question, how does this rendered beef fat-tallow, digest in our bodies, will this increase cholesterol? I am only asking, because I do not know, please do not misunderstand my concern. I appreciate your response. Thank you.
We literally just had a beast killed on farm a couple of hrs ago and got the organs and internal fat from it before the carcass left for processing. Hubby and i have just watched your video and rendering down our first ever lot of tallow thanks mary for making this video fingers crossed ours works out. Cheers from nz
Unfortunately, the butchers in our local grocery stores have told us that they are not allowed to trim meat anymore. They are allowed to cut meat in half for you (as long as you buy both pieces). They said these are new C-19 protocols for their stores (Walmart and Kroger). I'm hoping to get to our local butcher and see if they still do it and if they have beef bones so I can make broth.
Hi mary , great video. I am rendering suet for the first time to make pemmican. I noticed bubbles in your tallow and had seen in another video the bubbles are the moisture coming out of the fat . It also makes it more shelf stable . Pemmican has to be de super dry meat and as little moisture as possible. Hope this may help someone. Again great vid
Mary, thanks so much for sharing this technique and process. You are always sharing the most helpful tips for creating staples in our traditional foods kitchen. Have a blessed weekend!
Loved this video and learned so much!! I have to know how big the Dutch oven pot you used for this video is? I love it! Thank you again for the video, and I love your website well!
Hello my friend, this is so very informative, as usual. I am working on rendering beef fat tonight in my large roaster. This is my first time to do so but I feel confident. I have read the information on your website, as well. ❤katie
I've saved the drippings from several pounds of grnd beef.. Placed it in the fridge for a day..till it's hardened. Then, I'm popping it out of the container, but there is a thick very gelatinous layer right below it... I've removed/scraped it off.. Is that gelatinous layer of any value?
Since I became allergic to soy and learned that most oils at stores are adulterated with the stuff I have found myself exclusively using lard and tallow.
Great video. I make beef bone broth from the knees of grass fed local cows and am left with a beautiful amount of beef afterwards. Not tallow but I assume it can be rendered although not technically muscles 😅
Thank you Mary for this video. You are my “go to “ lady when I need any information about cooking. God bless you, you are a big help. I have a question though. If tallow gets so hard at room temperature how do I get it out of the jar? Thank you again.
Hi Mary! I just made this today for the first time but I did not watch this video first so I did not cover it. I cooked it like you mentioned for the lard; in the oven at 250 in a strainer. It was only a pound but took about 6 hours. ???? Is it supposed to be cloudy???? Mine does not look as clear as yours. Could it be over-rendered?? I was hoping to try making soap with it. Thank you 😊
My first batch came out brown. I think I “over-rendered” 😮 it… I hate to waste beautiful grassed suet 😢. I can’t wait till I make “glorious” golden yellow tallow.
Question: I saved fat from cooked meats (beef, pork, chicken) put all of it (over a period of time) into a container & put the container in the freezer until I had the time to deal with it. Well, now is the time & the whole container was dumped into a pot on low heat. Once it is all unfrozen I will cut the fat into pieces to render down. My question is - would this rendered down combination of all fats still be good saved as a lard for cooking? Also would it be good to make my own suet mixed with birdseed for the birds (don't want to poison the birds)? Another big also - the meats strained off is good to feed cats & dogs - RIGHT? Judi
Can you use this for pie crusts or would it impart a beefy flavor that would be unbecoming to fruit pies? Can you expand on the ways you prefer to use the tallow? It looks like it may be as hard as coconut oil in a cool house, if so, is it challenging to get out of the mason jars? Is it safe to microwave to make ut softer to get out and measure?
Hi Sweet Friends, Today, I want to share with you How to Render Beef Fat to Make Tallow or otherwise known as How to Render Suet. ➡️SUBSCRIBE: ua-cam.com/users/marysnest
➡️Be sure to head over to my UA-cam channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: UA-cam.com/MarysNest
➡️FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: ua-cam.com/video/-N8Vy2aL7CQ/v-deo.html
➡️SUBSCRIBE TO THE FREE TRADITIONAL FOODS NEWSLETTER: marysnest.com/signup-traditional-foods-newsletter/
➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ua-cam.com/users/marysnestjoin
▶️RELATED VIDEOS:
• How to Make Beauty Creams Using Tallow: ua-cam.com/play/PLkRuW3pBo2U08SEtKihiEBRATHc-32cK3.html
• How to Render Chicken Fat: ua-cam.com/video/Ie7xLxb1qZI/v-deo.html
• How to Make Bone Broth: ua-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
▶️RECENT VIDEO UPLOADS: ua-cam.com/users/MarysNestvideos
➡️POPULAR VIDEO SERIES:
▶️MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html
▶️THE ULTIMATE PREPPER PANTRY SERIES: ua-cam.com/play/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl.html
▶️HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html
▶️HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: ua-cam.com/play/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08.html
▶️THE ULTIMATE “NOURISHING TRADITIONS” TRADITIONAL FOODS SERIES: ua-cam.com/play/PLkRuW3pBo2U08QTxHX-n8ozvP_UfeWuL8.html
➡️FOR THE PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description.
➡️And for more in-depth info...➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ua-cam.com/users/marysnestjoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉
Thanks for watching! Love, Mary
Now when you say the lowest setting do you mean low or warm? My crockpot has both of those settings, and I'm wondering which to use.
@@juliebaker6969 Hi Julie, Great question! I generally mean low since that is generally around 225F - whereas warm is usually around 180F. However, that said, every slow cooker is different so it's important to keep an eye on it as it is warming up. If the liquid tallow starts to boil, you will want to lower the setting on your slow cooker. Love, Mary
@@MarysNest thanks Mary!
Amazing. I think fat that intact internal organs which comes first in contact when we open body cavity of ( in our case goat cow buffalo
sheep ) and the fat that called "fat tail" in sheep will also give same consistency and tast like suet beef tallow...... what are your opinions Mary?
@@MarysNest What about an electric roaster? Can I use that for fat from prime top sirloin? Thank you for sharing your expertise with all of us💖💖
Is anyone else here because you’re learning how everything in the stores are slowly killing us?
#carnivoreCure @nutritionWithJudy
#metabolicHealthSummit
#dietDr
#adaptyourlife
You can try any of these for simple healing and nutrition.
Cheese with non-animal rennet is the newest thing! No more Tillamook! Homemade cheese here we come!
Yes, grass-fed beef is so easy! All the fancy stuff can come later. But I'm focused on dgrass-fed beef shanks and broth/tallow from the leftover shank marrow bones
Yup
Been awake for a while. Love your message happy to network and learn more for each other 😊
I'm so grateful for you sharing this information! We got a half cow and took everything because we paid for it so we were going to figure out what to do with it. I have TONS of suet in my freezer but the only anyone could tell me to do is give it to my chickens. I had no idea it was tallow in disguise! Thank you so very much Mary!
Aww Mary. I love your God-given gentle spirit and kindness. You give off such a lovely and sweet spirit. I so appreciate you being such a wonderful teacher on a journey for a millennial like me that never got taught traditional foods and cooking. Many blessings to you and your family ❤️
Oh Bethany!! Thank you so much for the kind words!! It brings so much joy to my heart that you are here with me on this traditional foods journey!! Love, Mary
Mary's Nest absolutely! You make a great witness for the Lord 😘 can’t wait to binge watch more of your videos this weekend!
Mary is a perfect heart to heart friend even though we may have to wait to go through the veil before meeting hug to hug. Aren't we fortunate she shares herself with all of us?
Everything I hear Ms Mary it brings calm. I love learning g from her teaching. Thank you so much for your teachings🥰
Mary is like an angel ❤
McDonald’s used to fry their French fries in beef tallow. That’s what made them so delicious!
Yes indeed!! Hope they will both bring it back one day!! Love, Mary
@G-man ooh! I don’t know. I thought they used peanut oil. Then so many kids were born that are deathly allergic to peanut anything.
@@MarysNest If they don't, at least now we know what their "secrets" used to be and we can add these new recipes to our own home cooking.
Perhaps you could make videos about frying chicken or french fries in tallow?
- "The SECRET to Original McDonald's french fries: THIS is why they used to be SO DELICIOUS"
The biggest reason for making more videos like that is giving people MORE reasons to stock tallow in our pantries. This is definitely something I'll have to try, someday, that's for sure.
They also used to soak the potatoes in sugar before they fried them. In glad they stopped that part. But cooking in tallow would make them more popular if they did that again. I think. 🙃
I’d definitely go back to eating French fries at Macdonald if they start using tallow again!
Emphasis on low and slow. I render my pork and beef fat on the stove so that it just barely bubbles. I've done it in the slow cooker as well and cycle between low and keep warm. A digital thermometer is your friend here. A full 10" cast iron pan on the stove top takes a good 6-8 hours. As a bonus, you are left with a pan of cracklings you can cook up for breakfast over the next few days. When done, I pour mine through a fine mesh screen with cheesecloth, into 200F jars and put sterilized lids on it. They seal and last for months or longer in my fridge.
Hi Johnny, These are EXCELLENT tips!! Thank you for sharing!! Love, Mary
im currently doing 5kg on the stove.. so much i had to use my pressure canning pot. I LOVE the crackling... adding salt... I dont eat Pork, so i love the tallow crackling as a treat... yummy i use tallow as oil for cooking *as my grandmother did. we grew up with her having this old brown ceramic bowl from the 50s, and this old fat, times a moth or fly in it, bits of old meat, sitting on the stove side haha..and we NEVER GOT SICK* and i also use it to make Pemican *Biltong* for long term survival food
8:18 How do you know it's fully rendered
9:32 over rendered
10:30 Strain into heat proof bowl
11:48 Strained product
12:14 Remaining bits back into oven
12:59 Bottling
16:50 rendered and cooled suet sample
I make beautiful, almost pure white and brightly scented tallow as a by product of bone broth. I add nothing to it, just scrape and melt a few times, then place in a container. I keep discs in the freezer and some containers in the fridge. It's amazing. I buy all of my meat from local farms only.
Hello! I’m trying to discern what you mean by “as a byproduct of bone broth.” I’ve made bone broth, but am trying to learn how to render suet into tallow.
Low & slow overnight in my slow cooker. With no tending, beautifully rendered tallow the next morning.
10 seconds in and you already put smile on my face! Such a warm persona. I may have to watch your channel more! God bless!
I watched several videos on how to make tallow before stumbling onto yours. Yours was, by far, the best! Thank you!
Finally the answer to why some add water when rendering! I always do it in the crockpot, works well. And yes, whipped tallow cream is wonderful!!! Just be aware if you have a dog, my daughter's will lick me constantly 😁
I was told pure tallow soap is very hard, so adding another fat would be good. One day I will make soap! Did make candles, they are ok.
LOL! Yes… Dogs do love tallow cream! Yes adding a little cocoa butter or something like that really makes for a nice tallow-based soap. Love, Mary❤️🤗❤️
For those that have a slow bbq/smoker, you can save the fat trimmings from a brisket or beef roast and put them in a foil pan in the smoker alongside the meat at 225 for several hours to render. Since it's muscle fat, it's not technically tallow, and the increased beefy and smoky flavor limits its uses, but there's still plenty of things that flavor profile works with. Plus, you were probably going to throw it away anyway and this is such minimal extra effort when you're already bbq-ing.
Hi Greg, Great tips! Thanks for sharing!! Love, Mary
Thanks! I was just planning on doing this my next smoke, your comment helps my insecurity about trying it.
Sweet Mary, I hope you know what a blessing you are to all of us. How I wish you and I were neighbors. Just love you and your sweet spirit so much!
Oh Christy! Thank you SO much for the kind words. Wish we were neighbors too! Love, Mary
Wish she was my neighbor too!
My Sweet Mary, thank you! I just rendered 6.3 pounds of suet and earned almost 2 liters of liquid gold. I know it'll cool to lighter but looking forward to making soap and stuff. Last time I did it wasn't as easy. I knew you'd know what to do! THANK YOU!
loved this video. always wondered the difference between suet and tallow. and I'm astonished at how simple it is to make at home. Thanks Mary.
So happy you liked this video and found it helpful!! Love, Mary
Again, Mary you are a breath of fresh air. I continue to learn so much from you! We finally got our orchard and no till garden in this year and next year, I will be using a lot of your teachings when preserving all of the wonderful abundance! It felt amazing knowing the produce from our garden this year was grown by us organically. My niece who normally isn’t a fan of store bought blueberries was eating ours off the bush every morning! And my little nephew said my cucumbers were sweet like candy and he ate them almost every day❤️ that made my heart sing! Keep up the great work Mary❤️thank you for tons of inspiration ❤️
Oh my goodness!! I am SO happy to hear this!! And it brings joy to my heart to know that we are on this traditional foods journey together! Love, Mary
@@MarysNest Absolutely!!!!
Names for other animal fats?
Schmaltz is chicken (& turkey?)
Tallow is beef
Lard is pig
Is goat -chevron fat?
What’s duck, deer & sheep? Maybe ruminants are all just tallow and poultry all schmaltz? Boar, hyena & hog would be lard like pig.
TY!
Hi Mary, this was very helpful! I have been trying to make Jamaican Beef Patties and get that flakey consistency using beef suet (what the recipe calls for), but now seeing that what I need is, in fact, Tallow really does help make things clearer for me.
Perfect timing as usual Mary! I just got my half-beef order from the rancher who raises my beef. Actually, he’s out in the Hill Country, probably not too far from you! I drive an hour to his ranch, but totally worth it! Grass fed, hormone and antibiotic free black angus. I have seen his operation and it’s wonderful.
As you know, freezer space is at a premium, so I have quite a few tasks once I bring such blessings home. Making tallow is one of them.
Thank you for all of your videos that keep me company while I work in my kitchen! ❤️
Wow!! That sounds wonderful! What a blessing! Love, Mary
Hello there! I am also in the Hill Country and would love to know where to begin in sourcing local pasture raised meats! I am a young mom, at the beginning of my journey (as sweet Mary puts it) "from a processed foods kitchen to a traditional foods kitchen" and want to start making for example this tallow and also bone broths and just cooking with less conventionally grown/raised and more locally sourced food but I just have no idea where to begin! I would appreciate any tips or help I can get! THANK YOU!!
@@Mami-uw3bp it’s so refreshing and encouraging to hear of young moms caring about what they feed their kids 🥰
You’ve probably figured out a source for beef by now but just in case I would suggest google “locally raised beef”, local line, check with your local Ag department, the local FAA, stop at a local ma &pa meat market/butcher shop/processor and ask
them for names and just ask around, you’ll find sources !!!
All the best to you on your journey 😊
Blessings
Was looking for a video on how to make Tallow and found this one first. When I heard you say how great Tallow is to cook with and it's other uses on the body, it was a quick and easy sub for me! Can't wait to watch your other videos!
i just got off the phone with the meat locker, i put in our beef cut order and asked if they offer the tallow.. we'll be getting 5lbs of suet so i came right to you to learn how to turn it into tallow...
thanks mary!
Hey Mary, you and Rain Country are my go to people resource! I appreciate all of your lessons!!!! I made Tallow for the first time and it was really easy... I do not have a dutch oven so I used my spagetti pot with the built in strainer and it worked great! I also did it at 200 degrees over night and used a potatoe masher to drain off the tallow, which allowed me almost 3 quart size jars. Truly pleased with learning new kitchen skills!!! Thanks as always and many blessings to all especially to our great teachers!!!
Oh Maia!! I am so happy to hear this! And I am so happy that you are joining us on this traditional foods journey. Heidi is a wonderful friend of mine and I am so glad you have found her to be such a fantastic resource as well. She truly shares a wonderful wealth of information!! Love, Mary❤️🤗❤️
A portable induction rangetop would work great with the cast iron.
Thanks Mary. I usually render the fat trimmings whenever I but a whole brisket. I use a slow cooker (and water).
A wonderful tutorial offered with a beautiful spirit. Whenever I have large quantities of liquid (fats, soups, etc.), I first place the receiving container in the sink. That allows me to catch most drips and lowers the working height to a safer and more comfortable level.
Hi James, Thank you so much for the kind words!! And also for sharing a great tip! Love, Mary
Miss Mary, I love you. I so enjoy every video you put out and try many of the recipes & lessons as soon as a video comes out (and when I have all the appropriate ingredients, of course). Your gentle style & helpful hints & tips make your videos extra wonderful. Thank you and God Bless you. ❤️🙏
Thanks so much!
You really are a mine of fantastic information 👏
I agree
Hi Steve, Thank you SO much for the kind words!! Love, Mary
I started using tallow for my protein shakes. 16 oz water, 8 oz melted (important) tallow and 10 oz grass fed whey protein. I'm hooked! I'm getting closer to a beef only diet, and I feel great!
I always always appreciate your in depth explanations. And the added effort of giving us time stamps. Thank you Mary!
Heck yes! Super glad I found this video! Ive been wanting to make tallow for a while to get away from the super unhealthy vegetable oils.
I really enjoy your channel as a young mother this is a lovely place to learn a lot of flavour packed foods for my family ❤
This is right on time!!! This is exactly what I wanted to learn for
greasing my cast iron pans. Thank you!!!!
Glad it was helpful!
Wonderful Mary! I used 100% grass-fed/finished beef suet. My suet rendered and had a beautiful color. I used my crockpot (outside on the patio) on low for 5 hours. Mine has a nice flavor and the aroma was strong due to the heat but settled down. Nothing stuck either. I strained through fine stainless steel. It hardened quickly and I moved it from the glass pyrex bowl to a glass sealed pyrex container. I hope to not only cook with it but make some body balm! Thank you!!!
Can you share where you bought it?? Please help!!
@@sandraekhoff8937 Parker Pastures, Gunnison, Colorado
@@ZebrajellyfishphotoTHANK YOU SO MUCH!!!
@@sandraekhoff8937 My pleasure!
My grandmother use to make this growing up....thank you.
Thank you Mary! I just made my first batch of Tallow. It is wonderful!!! You are the best teacher ever!!!
Hi Kris, WOW!! Thank you for the kind words and so happy to hear it was a success! Love, Mary
Yes I did it before succefly I put it in my tradition recept very nice 👌 thax Mary
.
Hi, what about the fat from the bone broth? Can it be used the same ways? Also, is it as rich in nutrients?
From watching your tallow video, I made some using fat from brisket meat. It wasn't a whole lot, but I wanted to try it. I used my crock pot. It smells good. And the pieces are still in the pot turning into cracklins. I hope. Lol I had some pieces fall into the bowl I strained it into, but I'll just strain it again. Thank you Mary! 😊 ❤️
If you DO add water, and about 4 tbsps of salt, the water and the salt help to eliminate impurities in the fat. You then strain the fat through a jam strainer, or a folded sheet of muslin in a strainer, squeeze out the excess fat/water, and allow the fat/water to cool, and the fat to solidify.
Then separate the fat from the water (in 1 piece if possible) turn it over, and you'll see, on the base of the fat, some residue 'scum'. Scrape that off with the sharp edge of a knife, and then re-melt the tallow, and then transfer it to jars.
This is the perfect video for me on this day! Thank you dear! I'm trying to learn as fast as I can .
Love your videos and sweet personality.
Thank you so much!!
Added info- you can also use a roasting pan. We have a lot to render when we butcher our cow so it really helps to use the roaster and not heat up our house with the oven. Thanks for spreading such wonderful information!!!
You are so wonderful! Thank you so much! No, more seed oils over here! Thank you! Thank you!
Another wonderful video! You are such an inspiration to me! Thank you 😊
Hi Karen, You are so welcome! So glad you're here on this traditional foods journey! Love, Mary
Thanks for the Info. Speaking is perfect at 2x
Thank you so much Wonderful Mary, I love your vids and have come back to this video time and time again because you have the most wonderful gift of explaining things to make them ever so easy to understand and follow
We use it on our hair in Africa mixed with oils as it’s good for hair
WOW!! Great tip!
❤One more question: how do you dispose of larger amount of used tallow that can no longer be utilized?
Thank you for your previous answer - you are a Treasure!
I made a rendered beef fat from brisket to make pemmican. I dehydrated some of the side of brisket too. I'm on fixed income and food stamps. I'm a mentally disabled single mom. Between covid, and the febuary ice storm that hit, I decided making as many shelf stable rations would be a wise idea. It saved my bacon in the summer when my foodstamps were cut off for 2months because of mailbox probs and covid restrictions making renewing/reapplying a living nightmare. This channel and others have helped me to ensure no matter what I've got food on the table for me and my family. I wonder if Mary can provide some recipes for game meat? I don't have any, but with tbe stimulus chks I've bought some hunting and fishing gear as another way to provide for my family in a worst case scenario. I'm in Austin, so you wouldn't think it'd be useable. Thing is, there are green spaces in the city that aren't public land with small and large game/predators. I should knew, I spent a year and a half a few years ago homeless in a tent behind a bad landlord in an area that had deer, coyotes, lone wolves, bobcats, and cougars in the heart of the city. That doesn't include the small game. I just don't know a lot of recipes for wild game. If I hunt for food, I got to know how to use it
Hi Melissandra, God bless you!! You have been through so much!! Yes, I will add those types of recipes to my list. Great idea!! You are in my prayers. Love, Mary
@@MarysNest thnx. I'm unable to do a 100% traditional food kitchen because it's not viable financially for me. However, I'm finding that making/preserving as much as I can saves some money and ensures there's food for me and my son no matter what. Plus, learning knew skills/recipes is a healthy coping skill for my mental illness as well as a way to stay sane while self isolating during covid. I'm 35, and have absolutely no support system. When problems happen, I have to solve them by myself. It allows me to think outside the box for solutions that are viable and reliable. Taking notes from homesteaders and doomsday prepper as well as home cooks and chefs are a good way to brainstorm ideas for whatever life throws at me. I've got ideas for any usable hides, I want to save any useable carcasses for soup bones. I also would do a teepee smoker to dehydrated the meat for easy preservation/transport( I'm on the bus, so transporting my hunt would be on foot or by bus). That being said, dehydrating the meat that way takes 12-24 hrs to do, and I'm still gonna need to eat while in the feild. I've gotta know what I can make with game meat at home or in the feild. I'm sure any homebound recipes could be converted for in the field. I did that a lot with a campfire while homeless. I also collected firewood and took care if everything myself. Not easy to do at 5'2, and having asthma. I'm the kind of person who makes things happen, with or without help. After all, I've got my son depending on me to care for him and ensure he's happy and healthy. I can't fail because I can't fail him
I really wish I can help financially. I reside in Nigeria and right now we can't send money outside the country. Keep been strong. The hard part is almost done.
God bless you.
Many thanks! I've been wondering about this - I'm allergic to pork, so can't use lard or bacon drippings. I recently started saving the beef fat from roasts/brisket I've cooked, but wasn't sure what to do with it besides freezing it.
Cheers!
Wonderful! Hope this helps you to render your beef fat trimmings. Love, Mary
I love watching your videos; I have learned so much and enjoy your easy explanation of the process.
I love your videos and learn so much! I have a question about the shelf life. Pemmican is supposedly shelf stable for decades and is just tallow and dried beef. Wouldn't that make tallow by itself shelf stable for much longer than a year? I'm new to all of this so I appreciate any help you can give since there seems to be a lot of conflicting information about the shelf life of things. Thanks 😊
That is a great question! Yes, tallow is shelf stable for a very long time IMHO…but I share the generally accepted information as to shelf life so viewers can know the “official” answer. But yes, I agree with you…it lasts much longer. Love, Mary ❤️🤗❤️
@@MarysNest Is it ok to just put a lid on the jar and store it on the shelf? I’ve seen some people put the hot tallow into a jar and then use a lid/ring and it “self seals”. Does it matter how it’s “sealed”?
@@Pamela-B I grew up on the farm and we never kept tallow or lard in the fridge,though we kept it with the bits of meat inside. Making my own tallow now and surprised by the statement of keeping it in the fridge.Also,my grandma never sterilized her jars 😂,and we are still alive (I will sterilize mine )
So great Mary, so educational. This is why I watch your videos , plus your sweet nature. Thank you
Oh Lulu!! Thank you so much for the kind words! Love, Mary
Well , Mary, you surely hv taught me something today. I never knew Tallow was good for you. I thought it was only used in crafting things. That was a great video. I strain my bacon grease, and save that, but didn’t know the goodness of tallow.
Hi Anne, So happy to hear that this was helpful. Yes, many people don't realize how healthy tallow is because saturated fats have been so maligned in the past but thanks so Nourishing Traditions and other books, it has been vindicated! Yay!! Love, Mary
My aunt and uncle used to make suet pudding at Christmas time. So delicious!
At the end of putting your tallow in jars, press your crackling to get as much tallow out ! I could not believe how much was left
This is very useful. I’ve also read about the aborigines using tallow to keep their skin youthful. But I never bothered to ascertain what tallow is or how to make it. Suet, I’ve seen as bird food but didn’t know anything else about it. This video is exactly what I wanted and thanks for making it!
And your links are fantastic! I’ll be checking those out, too.
Oh yes! I love tallow for my skin - here are my videos all about that: ua-cam.com/video/H15--VNXkv4/v-deo.html and ua-cam.com/video/yqNLUcyYcxU/v-deo.html Love, Mary
Thank you Mary❤ always enjoy your excellent videos. Your presentation and instructions are the best.
Thank you good info. My family has started the carnivore diet and our lives are changing in insane ways. Quiting carbs is a game changer. Fat is good for us and grains and carbs really aren’t.
Be careful. There is a reason why that diet is being pushed and it's not for your health. Use discernment to find out why it's being pushed heavily by clearly controlled people.
Reduce proteins more than you think. Keep fats up higher than you think. And make sure you're obtaining electrolytes. You'll need magnesium glycinate supplements and have avocados regularly for potassium. This diet is not your friend unless you know the deeper details.
Thank you Mrs. Marry , 👌👌👌👍👍👍💖💖💖🌹🌹🌹 and merry Christmas for you and all your family ⛄⛄🎄🎄🌹🌹🌹
So interesting,thank you Mary.I have to delve deeper into this subject.🙂💖
Great tip on the suggested warmed tallow storage jar as the the temperature spikes do weaken the jar.
Yippee! I have been waiting for this! I had my butcher grind my suet from our beef this year, and the leaf lard from our hog. Rendering the leaf lard is about the same procedure correct? Thankyou so much for all the lessons you give us!😍
Hi Melody, yay! That’s why I wanted to rush and get this done because you had asked me about this before. And yes, rendering the leaf pork fat is the same process. As a matter of fact, I’ve got some in my freezer and I’m going to make a video about it. So happy this can help! Love, Mary❤️🤗❤️
Thank you! This is my first time making tallow.
Mary, you've done it again - I was just wondering about tallow, since I may have some coming to me. Thanks for reading my mind, LOL.
God Bless you, Mrs Mary!
My oven has 100°C and the next setting is 150°C lol. Gonna Try with 100°C and maybe finish it off on the stove. Thanks for the detailed advice!
i dont store tallow in the jars because it gets so hard, its difficult to get the parts of tallow at the bottom of the jar.. its easier in bowls and vac seal bags for longer storage, or even freezer in vac bags
Is there a difference between grass fed/grass finished and grass fed/ grain finished for quality of tallow?
I love those bits of suet left floating! Almost like crackling! My gosh they are SO yummy.
I was just looking for a rendering video! How awesome that you did this!! I do have a question.
Would you put the crockpot on warm or low setting?
Hi Diana, great question! Have you tested your slow cooker before? Do you know what warm vs low register at? Warm on mine is about 180F, so with mine, I would use low which is around 225F. You will probably be safe using the low setting. If you see too much bubbling, then you can always turn it down to warm. Love, Mary
Do you suggest top off or cracked so there's no condensation?
@@vivadevega - Great question. I would let it cool completely with no top and once cooled completely, I would put the cap securely - not cracked. Love, Mary
Oh no I meant the crockpot. Lid on or cracked so no condensation?
Thanks Mary! Very cool. I'll give this a try 🐂🐂
I think you can preserve cooked meat in fat I think (not sure) that that process is called "Potted?" Anyway enjoyed your video you are very attractive woman!
I am new to Marys Nest teachings. I enjoy and learn a lot from you Mary! I do have a question, how does this rendered beef fat-tallow, digest in our bodies, will this increase cholesterol? I am only asking, because I do not know, please do not misunderstand my concern. I appreciate your response. Thank you.
Thank you for the great information Mary! God bless you too!💜
We literally just had a beast killed on farm a couple of hrs ago and got the organs and internal fat from it before the carcass left for processing. Hubby and i have just watched your video and rendering down our first ever lot of tallow thanks mary for making this video fingers crossed ours works out. Cheers from nz
Dear Mary, please teach how to make washing liquid with natural substances.💙♥️💜
Great suggestion!
@@MarysNest😘😘😘😘
Unfortunately, the butchers in our local grocery stores have told us that they are not allowed to trim meat anymore. They are allowed to cut meat in half for you (as long as you buy both pieces). They said these are new C-19 protocols for their stores (Walmart and Kroger). I'm hoping to get to our local butcher and see if they still do it and if they have beef bones so I can make broth.
Hi mary , great video. I am rendering suet for the first time to make pemmican. I noticed bubbles in your tallow and had seen in another video the bubbles are the moisture coming out of the fat . It also makes it more shelf stable . Pemmican has to be de super dry meat and as little moisture as possible. Hope this may help someone. Again great vid
Mary, thanks so much for sharing this technique and process. You are always sharing the most helpful tips for creating staples in our traditional foods kitchen.
Have a blessed weekend!
Hi Rob, SO happy to hear that you found this helpful!! Hope you and the SG family are doing great!! Love to all, Mary
Loved this video and learned so much!! I have to know how big the Dutch oven pot you used for this video is? I love it! Thank you again for the video, and I love your website well!
Hello my friend, this is so very informative, as usual. I am working on rendering beef fat tonight in my large roaster. This is my first time to do so but I feel confident. I have read the information on your website, as well. ❤katie
Thank you so much for all of your knowledge!!! ❤
I've saved the drippings from several pounds of grnd beef.. Placed it in the fridge for a day..till it's hardened. Then, I'm popping it out of the container, but there is a thick very gelatinous layer right below it... I've removed/scraped it off.. Is that gelatinous layer of any value?
Definitely. You can use it just as you would your other bone broth. ❤️🤗❤️
Best video I’ve seen on rendering suet to beef tallow!
This is my most favorite video that you have ever done! Thanks bunches!
Hi Marina! WOW!! I am so glad you enjoyed this!! Love, Mary
Thank you for sharing. Where did you buy your??
Since I became allergic to soy and learned that most oils at stores are adulterated with the stuff I have found myself exclusively using lard and tallow.
Why do you cover the pot when you want the water vapor toe escape faster? Thanks.
Great video. I make beef bone broth from the knees of grass fed local cows and am left with a beautiful amount of beef afterwards. Not tallow but I assume it can be rendered although not technically muscles 😅
Thank you Mary for this video. You are my “go to “ lady when I need any information about cooking. God bless you, you are a big help.
I have a question though. If tallow gets so hard at room temperature how do I get it out of the jar? Thank you again.
Really impressive her, so much easier then other's.
Great video Mary. I would love to learn old style mountain cooking from someone like granny from the "Beverly Hillbillies".
Hi Mary! I just made this today for the first time but I did not watch this video first so I did not cover it. I cooked it like you mentioned for the lard; in the oven at 250 in a strainer. It was only a pound but took about 6 hours. ???? Is it supposed to be cloudy???? Mine does not look as clear as yours. Could it be over-rendered?? I was hoping to try making soap with it. Thank you 😊
This is really informative. Thank you for sharing!
My first batch came out brown. I think I “over-rendered” 😮 it… I hate to waste beautiful grassed suet 😢. I can’t wait till I make “glorious” golden yellow tallow.
Question: I saved fat from cooked meats (beef, pork, chicken) put all of it (over a period of time) into a container & put the container in the freezer until I had the time to deal with it. Well, now is the time & the whole container was dumped into a pot on low heat. Once it is all unfrozen I will cut the fat into pieces to render down. My question is - would this rendered down combination of all fats still be good saved as a lard for cooking? Also would it be good to make my own suet mixed with birdseed for the birds (don't want to poison the birds)?
Another big also - the meats strained off is good to feed cats & dogs - RIGHT? Judi
Can you use this for pie crusts or would it impart a beefy flavor that would be unbecoming to fruit pies? Can you expand on the ways you prefer to use the tallow? It looks like it may be as hard as coconut oil in a cool house, if so, is it challenging to get out of the mason jars? Is it safe to microwave to make ut softer to get out and measure?