How to Dry Render Beef Tallow with Confidence - Healthy, Simple & Easy
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- Опубліковано 25 сер 2024
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I use the wet method when rendering my tallow. This way I don’t end up with cracklin’s. I find that using the dry method leaves to much of a pot roast smell.
Once all the suet is rendered down, I strain water and tallow together and allow it to cool until solid. The water and tallow separate. Once cool I take the solid tallow and purify it by adding it to fresh water, add salt, melt it down and let it simmer for an hour. Let it cool and solidify…repeat that process maybe two more times, scraping any impurities off the bottom of the solid block of tallow each time. The finished product is a pure white, solid, odorless and shelf stable tallow. I love making soap with it, and can’t wait to make candles.
That's great, thanks for sharing! I've read about this method and would like to try it someday. That's really cool how it turns white!
I use both the wet and 'dry' methods. I put my beef fat into my Instant Pot with excess water, use low pressure, for about an hour. The biggest reason for this is to preserve all the wonderful vitamins that come with beef fat. After separating the rendered fat from the chunks and the water - I label it as the 'first' extract and put it in its own jars. That's the most nutritious stuff. I might then put the chunks in again at high pressure, for more time, and take out the fat again .. or just move to my last step. There I put the chunks into a cast iron frying pan, and into the oven (not sure the best temp yet, but 275F worked well) for a few hours. I get a lot more fat rendering out still, plus cracklings (especially if I didn't do the high pressure step), and label that as 'fried tallow'. It would have more of a taste, and less vitamins, but it's still good to eat - or use for other purposes I suppose. I haven't tried making candles or creams or anything like that (yet). I like it for cooking with, but recently I've been able to get and make a whole lot of it, so who knows?
Even before watching I am leaving this to say, "Yay! I have beef tallow in my deep freeze from last year that I have not yet rendered because I'm scared how to do it." Thank you!
I absolutely love that stove, we started out with a Wamsler and now have a Stanley. I just did my first rendering 2 weeks ago, I loved it. I did it in a big pot on the stove top.
Great vid Amber, that stove does look pretty awesome.
I saw your rendering video some time ago, then next time I searched for it, it had disappeared. So I'm glad you have posted this! I need to make some tallow candles.
Inspiring video! I need to pause it and throw some beef fat from my freezer into my heater
This is so great! I am only becoming more aware of "stuff" since Yah opened my eyes after I repented in 2020 and started following and keeping HIS Way. I never knew so many products I once used or foods I once ate, contained such nasty ingredients such as HEK293 in foods (not labeled that though), to animal fats in soaps - unclean animals too. Thank you for this video. So tallow is an OK ingredient in soaps? And what an awesome stove! Yowza! Praise the Most High.
Yes, we use our hard suet tallow found around the organs (chelev) for all external use (the fat God said was his. It was used in the sacrifices, or, if the animal wasn't for a sacrifice, could be used in any other way except eating). There's actually two kinds of fat: chelev and shuman. The shuman fat, or soft fat surrounding the body we use for cooking.
Exactly what I needed to see today! Buying a couple cows here soon, clearly I should make sure they give me all the fat trimmings too. LOVE cooking with tallow.
Yes you have to ask for anything you want or you don't get it. I feel if it is something edible it should come back with out asking.
What? A dislike? Someone must have hit the wrong button because there is nothing to dislike about this video. I've been rendering lard and tallow for a few years now and I still learned new info in this video. Thank you so much for taking the time to make this video!!
You're welcome Heidi. Thanks for the comment!
Thanks for the recipe I can remember my mom doing the same 50 odd years ago,wouldn’t be many households would do it in Australia these days. Love your videos thanks Dave
That's really cool! Thanks Dave.
Great video. Very imformative.
What a beautiful stove
Great vid very well done. Process was explained perfectly. Thank you for sharing!
I never knew,, till now,, THANX so much,,,,, happy Sabbath !!
Happy Sabbath to you too!
Fantastic training.
It’s fitting that you’re using the suet for candles. It reminds me of Lev 3:3-4🔥, how that fat is offered to YAH. Shabbat Shalom 😊
Wonderful video!
Fantastic! Over the summer my friend gave me quite a bit of pastured pork fat, I rendered in my crockpot, this time though I was in my first trimester of pregnancy and I never considered the cracklings before other than to toss to my chickens ha ha! They just looked and smelled so good, I just sat at my kitchen table devouring them 🙊 😂 Anyway. Thank you for the vid! I hope to drop by to buy some beef tallow for my skin until I can get back to rendering after I have the baby:)
Very interesting!
Thanks for sharing! Why do people use salt and water? I found that salt and water are left in the tallow.
Great video! Love love your stove. So you have a link where I could look at purchasing?
Thanks Colleen! We don't have a link, but you could google "Aga stove".
Thank you for this video! Do you think it would work to render the fat in the crockpot with the lid off to allow the moisture to escape?
Yes. But be sure to keep it on low so it's almost below a simmer. Just very gentle bubbling.
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how big is the container you are rendering he fat in
Oh, I'd say it holds around 2 or 2 1/2 Canadian gallons.