Tallow

[slavikborisov]

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

 

[bmudd14474]

How do you plan to store it.

 

[slavikborisov]

How do you plan to store it.

quart sized mason jars, vacuum sealed, cool dark place. as long as i can ensure there no water in it

 

[chef k-dude]

That's a lot of tallow! What do you use it for?

 

[indaswamp]

Very nice! I love animal fats.....refuse to use seed oils.

 

[slavikborisov]

That's a lot of tallow! What do you use it for?

Everything I can cook with it … will make lard soon as well, just trying to switch over to all
Animal based oils because the garbage that’s fed to us day to day isn’t helping anybody…. Saturated fats from animals was a complete an utter lie and a great disservice to America people and we now know with all the people exposing the lies and corruption it’s a shame

 

[sandyut]

thats nice looking batch - and a big one! havent made tallow in a while, but sure love cooking with it. enjoy the gold.

 

[radioguy]

My wife decided to make our first batch about 2 months ago. Brisket was on sale at the local Kroger for $2.99/lb. We bought 5 and made ground beef out of 3 of them and cooked the remaining 2 whole. What to do with all this trimmed fat? Make the best out of $3/lb deal. She ground it and rendered it down. We have a jar in the fridge, gave some away to family. Vac packed and froze the rest. Really liking the chamber vac sealer.

Makes the best fried taters on the Blackstone! Very slight beefy smell and high temp did not notice it getting black or burned at high temps. Will do again to make the most out of our food budget, plus it tastes sooooo good!

 

[chef k-dude]

Everything I can cook with it … will make lard soon as well, just trying to switch over to all
Animal based oils because the garbage that’s fed to us day to day isn’t helping anybody…. Saturated fats from animals was a complete an utter lie and a great disservice to America people and we now know with all the people exposing the lies and corruption it’s a shame

Totally agree. I was just trying to remember what I used my tallow for. Been so long since I had it, I'm having a hard time actually remembering! I use pork fat and bacon grease but haven't had tallow in a while. I was happy to see, I think it was the Kroger grocery store her sells animal fats. Tallow, pork fat, bacon grease. But I cant get the butchers to sell me raw fat. There is some rule or law now one of the store butchers told me (maybe it was a store policy?) that they cant sell just the fat trimmings.

Not only is the animal fat fear a false alarm in my opinion, but I have also read about a huge study over ten years I think in Europe that had thousands of participants, half took a statin the other half didn't. Their diets were roughly similar. There was almost no difference in cardiac outcomes between those that took the statin and those that didn't. This showed that serum cholesterol may not be the indicator of cardiac problems we have been told. Statins are a poison to the body, stripping it of naturally occurring CoQ-10...which is cardiac beneficial! I cant tolerate any of the statins, they all make me hurt in one way or another.

Fortunately my current doctor supports my decision to stop taking the statin. He said at my age and health, my chances of a cardiac event in the next ten years is 12% on statins....15% without the statin. But so many doctors have been trained that high cholesterol is a killer. I had one doctor years ago literally ask me how much pain I can manage in order to take the statin. I told her I would rather die at 70 than live to 90 in constant pain.

 

[indaswamp]

I do believe I'd be making some tallow mayo......same way I make Bacon fat mayo.

 

[Smoking Allowed]

Where do you get that much beef fat? I can hardly get enough to process 1 deer

 

[uncle eddie]

Thanks for posting…made the switch to healthy oils a few months ago. Learning about tallow and such. I asked chat GPT about tallow…

Beef tallow is a rendered form of beef fat, primarily made from the fat around the kidneys and loins of cattle, known as suet. It has a high smoke point, making it excellent for frying and cooking. It is solid at room temperature but melts when heated, turning into a clear liquid. Beef tallow is often used for making traditional dishes, frying, and even as an ingredient in skincare products due to its moisturizing properties. Historically, it was a common cooking fat before the rise of vegetable oils.

 

[slavikborisov]

Where do you get that much beef fat? I can hardly get enough to process 1 deer

Call The local butcher/meat shop and ask they’ll have it if not they can get it… I paid $1.00/lb for this …. Got 55lb of beat fat and made out with 24 qt. size mason jars so I had a really good yield….. a lot of the fat was suet(kidney fat) which is perfect for this …. Here some
Picture of it cut open in between my two heating cycles to clean it up more

 

[TeeZee]

Thanks so much, slavikborisov, for starting up this thread. Anyone looking for raw fat, call up the local independent butchers (you may have to dig around, these guys don't need to advertise). I've found the same conundrum at the chain grocers--used to be they'd sell meat with a little too much fat attached, now it appears they're trimming it down to the nub and selling the fat elsewhere, probably for a premium.

The fat will be cheap at the butcher's--he won't have a big contract with a processor--and the trade-off is that you will pay more for meat there, but these people actually deserve your business anyway.

Vacuum packing? Hmm. I was thinking of doing the upside-down canning thing.

 

[slavikborisov]

Thanks so much, slavikborisov, for starting up this thread. Anyone looking for raw fat, call up the local independent butchers (you may have to dig around, these guys don't need to advertise). I've found the same conundrum at the chain grocers--used to be they'd sell meat with a little too much fat attached, now it appears they're trimming it down to the nub and selling the fat elsewhere, probably for a premium.

The fat will be cheap at the butcher's--he won't have a big contract with a processor--and the trade-off is that you will pay more for meat there, but these people actually deserve your business anyway.

Vacuum packing? Hmm. I was thinking of doing the upside-down canning thing.

I got pork back Fat last year 150lb I cubed it all
Up and vacuum packed to use for all my sausage projects

 

[MileHighSmokerGirl]

That's a lot of tallow! What do you use it for?

Inject it in your brisket and brush it on when you pull it to let it rest.