Making tallow as described in
Cajuneric
video… should be stocked up while. 45lb of beef fat in a 60QT pot.
quart sized mason jars, vacuum sealed, cool dark place. as long as i can ensure there no water in itHow do you plan to store it.
Everything I can cook with it … will make lard soon as well, just trying to switch over to allThat's a lot of tallow! What do you use it for?
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.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
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 someWhere do you get that much beef fat? I can hardly get enough to process 1 deer
I got pork back Fat last year 150lb I cubed it allThanks 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.
Inject it in your brisket and brush it on when you pull it to let it rest.That's a lot of tallow! What do you use it for?