Homemade Beef Tallow!
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- čas přidán 7. 09. 2024
- Don't throw away your brisket trimmings! Use it to make beef tallow and take your food to the next level.
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Dice it into fine pieces and DONT add water, especially if you're going to pressure can it to store it. Adding water can make it go rancid faster. Done it many times, never added water.
If you don’t add water the fat will just fry itself in the tallow and
@@conscient-moaiilower the heat. Also.. if u remove the solids and heat the tallow, any water will simmer out
Yep, put mine through a meat grinder first and then render it down on low heat. I own my own bbq joint so between beef tallow and burgers, trimming are a gold mine for me.
I'm not taking the chance when it just really isn't necessary to add water to begin with 🤷🏼♀ low and slow is definitely the way, never render on high heat. We usually use a grinder as well. The less surface area the trimmings have, the more they render down.
@@jdub9595 exactly
Been learning more about nutrition and looking to stay away from oils as much as I can and use fats/butters instead to fry stuff up.
Same! Ghee and tallow only!
And notice how good you feel!!
Olive oil is healthy
@@lluisgalvanlluch1808animal fats will be always healthier than any plant oil
Olive oil is fine mate
My mum used to make this in the 80,s we lived off the land in the northern territory Australia.
Just put the trimmings from my butcher in our crock pot on low overnight and strained the next morning. Bingo!
You got less from that huge quantity, always chope them in small pieces to get max talloe.
Made 2 big jars of tallow today. I rendered it down 3 times so it's really clean and pure!
Be VERY careful doing this. I literally walked away for a few minutes to take a zoom call and it went up in flames fast.
Use a crock pot instead of this method for a hands free method
@@CaliGhost oh I like that idea.
Your stove was wayyy too hot
@@ilikevideos4868 or I was just being an idiot. But the stove being too hot sounds like a good excuse.
why did u dissolve a paper towel in it
Filter out the food
Extra filtration, poor mans cheesecloth
Bro, use a damned cheese cloth, not paper towels 🤮
or coffee filter
Especially when hot oil is involved, he just infused the fat with all the chemicals in that paper
Y’all see the bits of paper towels in it 💀
@@snoopdog3089lmfao
or plastic strainer!
Ya I have never added water and do it in a rice cooker.
I had to watch again just for the strainer! God I miss my grandma
Sending love brother
I used to think why food in my childhood was tastier.
Who else has that exact yellow strainer?
Dude I recognize that strainer... That's gotta be like 30 years old
This was such a simple explanation I literally watched a different long video but by reading the comments added water. . I have about 10 lbs of fat to render . So then I watched your video will add a bit more water and cover. Thank you
Absolutely! We also have more details on our website if needed!
@@SmokedBBQSource my Tallow came out fantastic. 3/12 mason jars 😀😀😀
HOW LONG WILL IT LAST?AND I NEED TO SEALIT IN A JAR?
Thanks. Does your tallow leave a waxy texture on the lips or a mouth after cooking with it?
What to do about tallow that stinks?
Do those steps, but add salt when cooking it down. It draws out the impurities. Then instead of just putting it in a jar, put it in a wide bowl and refrigerate it for a few hours to a day. The water, salt, and impurities will sink to the bottom and the tallow will rise to the top and become solid. Then just take it out of the bowl, in one piece preferably, and scrape the bottom of it until it’s all white and has no gunk on it. Voila, tallow that doesn’t stink. I do that another time if I want to use it for soap or lotion and then gently cook it without water one last time so the last bits of water can all evaporate and it is shelf stable for several months and doesn’t have a smell, or only have a very light one that most people don’t notice.
@@sugoiharris1348 wow thanks lady!
also cook it at a lower temp look out for the fat turning brown when it does that it changes the smell and flavor
Throw it out.
Oh my gawd that answer was excellent
those people says add water never make pork lard before in their life 😂
Thanks
Yellow tubaware colander
Old school!
how long can this sit in the meat trimmings before its bad? Mine has been boiled and then sat in the same pan for a month so do I throw it out or boil it again?
How long does it last?
Ooooo absolutely divine and delicious 😋
were did you get that strainer from?
Last time I rendered tallow I ended up with a migraine…
In the realm of brisket smoking, the addition of tallow is not a necessity for achieving optimal results. It is erroneous to assume that the mere use of tallow elevates one to the status of a great pitmaster.
My parents had that exact strainer while I was growing up
Will try this
Niceee.. i normally do it in a pan. But this method seems better and less hassle. By the way. What happened to the water? Wont it be in the final liquid fat?
Thanks again for this vid :)
I've never added water to mine. Research says it can make it go rancid faster, as it is very challenging to know you've gotten every last drop out. I pressure can my tallow if I want it shelf stable.
Water boils out at a simmer. You only should make enough tallow for that day’s need. Don’t store it, it’s not bacon drippings.
I watched another video and they added water only they said dont put a top. The water will evaporate and then the pork will cook but if you top the pan you'll get condensation.
@@danziegner it lasts for months 🤡
Can’t I just throw it in a tin in my smoker and get smoked tallow
Sir how can u make tallow stay liquid
You can't. It's a saturated fat like coconut oil, pig lard, or butter. They're all solid at room temp or colder.
You can’t. Just use the liquid before it solidifies or heat it until it liquifies
Don’t use water. Don’t use a paper towel 🤦🏼♂️
Screw the tallow, but I'd eat the crispy meat
Bpa beef tallow
But why water?????
my tallow turn into candle and unedible please help
It’s supposed to be hard. Just melt it
Ok I see guys bbqing online and the tallow they use is creamy and soft and spreadable like mayo...why it's like that but our home made tallow is candle wax?
@@bilalmuslim294it is semi melted tallow
@@bilalmuslim294They probably whip it but then it won't last as long
Until you make actual tallow from Kidney fat and you realise its 100% not the same thing even if people call it that these days.
the paper towels made me really uneasy
I see diesel fuel
Wait. Water???? Please don’t.
look like fried oil
Sieht aus wie Pipi!
Ok he did this so wrong and he even filters with a paper towel 🧻 🤦♀️
that’s way over cooked
Dude there are so many things wrong with this. I know you are trying to help, but man, dont teach until you know...
What’s wrong with this?
I thought tallow came from the fat surrounding the kidneys. Although, I am sure this would work well.
That is suet. Tallow is just rendered animal fat while suet is purely rendered fat from around the kidneys.
@@xxaidanxxsniperz6404 is suet more tastier alternative?
@@obamalastname34 it’s going to likely be more nutrient dense, so it probably tastes good, esp to people that need those nutrients the most.
@@sugoiharris1348 it has waxy texture on my fries that coated my entire gums, please help me
@@zhibaniola6460 I’ve never had that problem. Maybe try lard next time.