How to Render Beef Fat || Making Tallow

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[biondatiziana]

FYI there is a word for cracklings made from rendered beef fat: greaves (also graves). In English, rendered chicken or goose fat is called schmaltz, which comes Yiddish. The German word Schmalz is used for any rendered animal fat, no matter the source.

[pamp]

The left overs would be good for chickens. Also if the jars sealed it should last on the shelf a long long time.

[meb]

Any Updates on Longevity or process changes? Thanks

[kathrynfriedlund]

So grateful for this video! I've rendered years ago but always stored it in refrigeration. I'm trying your method today but using the stove top. Thank you!!

[lynnb]

i make our soap, and I have heard you can use tallow for your oil. Yours looks so pretty! thanks for posting

[chefevilee]

Your tallow looks beautiful! Now did you use a wet jars? Because I was thinking about it. I think that I am going to water bath my jars. But then I think I’m going to pull them out of the water and put them in my oven. Probably like a dehydrating temperature? I just thought about it but maybe I’ll dehydrate something in the top rack of my oven and have them in the bottom rack of my oven staying nice and hot!
Also how long did your tallow stay shelf stable?

[PreacherDan]

So it’s been a few years.... how well did it keep?

[Xaforn]

Cracklings fried or put under cornbread are very popular back in the hollers of Appalachia! Since we aren’t cooking we just keep it on low all day and keep an eye on it?

[rubbnsmoke]

Those jars should be ok...But, youreally should pressure can your jars to be certain. AND that way you can be certain it'll be shelf stable for years.

[sumbdluvsme]

I'm so glad I ran across this video because I was going to add water in mine, but I want it to last since I will be using it in my homemade soaps. Thank you for the video.

[havenstreats]

This is the first time I'm seeing a video on YouTube that no one disliked. Good work!

[williamrittenhouse]

Good job I appreciate you taking us along as you learn

[Therapy]

Thanks for the video, like the last part about canning. I saw another where somebody commented about just using an immersion blender after the whole piece started to render fwiw to save prepping time.

[chefevilee]

OK I’m back for question number two! So how many crockpots of fat did you get off of one cow? And now for question number three! How big was your cow?

I’m just trying to get an idea of a game plan for when we get a cow.

[shellyrees]

She is SOOOO CUTE! You need to get her a camera...she's just doing what her momma does! I did tallow a while back for an experiment....it's in a bowl in the fridge....still has not changed properties since I originally did it...and it still appears stable. I don't think freezing in a sealed jar is absolutely necessary. JUST AN OPINION!!!

[mday]

Do you have any idea how many pounds of tallow it took to make that 7 pints of lard?

[leahjaelgreen]

My tallow is yellow on the bottom and white on the top, should I throw the yellow part away?

[IsaiahHoerauf]

We’re they shelf stable? How long did it last for?

[bloodlacerose]

I wanna check and see I understood this well.... you don't have to pressure can this?? Thank-you for sharing, hope you are having a wonderful day!!!

[ranairfan]

Please tell me how to get rid of the tallow smell