Any beef tallow makers out there?

[Chasdev]

I did my first tallow render a few days ago, it seems to have gone well, certainly did not hit any snags..
In the past I just tossed out my brisket trimmings but Im using tallow on briskets now.
I rendered 5 lbs of fat and got this..
After cool down and fridge time, when I removed the solidified fat, underneath the fat there was two times by volume of what appears to be gelatin.
It has almost no taste or smell but acts like jello.

 

[Fueling Around]

I'm searching for a thread posted not too long ago about tallow.
edit found the thread

Tallow

Making tallow as described in @Cajuneric video… should be stocked up while. 45lb of beef fat in a 60QT pot.

www.smokingmeatforums.com

Your jello is rendered collagen.

 

[Gonna Smoke]

I make it with my beef trimmings all the time or whenever I have them...

 

[Rick in AZ]

I did my first tallow render a few days ago, it seems to have gone well, certainly did not hit any snags..
In the past I just tossed out my brisket trimmings but Im using tallow on briskets now.
I rendered 5 lbs of fat and got this..
After cool down and fridge time, when I removed the solidified fat, underneath the fat there was two times by volume of what appears to be gelatin.
It has almost no taste or smell but acts like jello.

That is water that is still in it. Render it a second time to evaporate that or it will mold if left in there.

 

[voyager 663rd]

Me too with every brisket trim. That liquid is stuff that didn't boil off when you made it. As long as there is no tallow "gap" to allow air to get at it, no issue. Just keep removing tallow as you need it without breaking that air barrier. At least, that's what works for me.

 

[Chasdev]

Good thing I didn't throw it away!
I did a google on beef colagen and it's pretty good stuff.

 

[Fueling Around]

Good thing I didn't throw it away!
I did a google on beef colagen and it's pretty good stuff.

I consider the collagen as the prize and the fat as secondary.
I make a lot of beef, pork, & chicken stock. The collagen is the desired portion of stock that store bought lacks.
Don't make stock? Take the collagen jello and add either bouillon cubes or better than bouillon or just braise some beef for the broth to make your stock. I am a no salt guy so forgo the bouillon crap. I prefer the left over liquid from braising meat.

 

[voyager 663rd]

Tallow is the ONLY way I oven-bake my fries now (not deep fry). The way Mickey D's fries used to taste