They are probably still figuring that out and doing a process of elimination. They've already been so forth coming and honest I am sure when they figure it out (if they are allowed by powers that be ) they will share. Prayers for your family. ❤
This episode is CHOCK FULL of fabulous information! Thank you for sharing your knowledge and wisdom with us! 💖 There is SO much to learn in such a short time. 🙏 God bless you all, and may God continue to bless you and prosper you with richness.
Looking forward to your book!🎉 I'm right there with you, "I like a little bread with my butter." Good clean fat is so important for our health. Thank you for sharing this today, and as always, loved the chit chat. Much love from the Midwest US 💖
This conversation on fat is fascinating. Perhaps a good topic of your next book Carolyn?? 😊 I’ve pre-ordered your Freeze-drying book. Super excited!! xx
10:31 "Toxins are often stored in fat". This was a primary lesson a biochem professor drove home many years ago. Beware of what the animal consumes, as the toxin(s) will be stored in the fat. Cooking does not kill the toxin(s). Cooking only gets at bacteria. The next animal to consume that toxin-filled animal will become the next storehouse for that toxin. I could not forget that lesson! For example, I have not looked the same at conventional/commercially raised pork. Meaning BACON and other fatty cuts. If we take a look at what is lawfully permitted to exist in soupy-sloppy mixtures used for pig feed, it's mind blowing. We ought to ask why such is permitted, because this means its ok to regulators to expose consumers to toxins!! Science gets ignored. I've often wondered if the prevalence of inflammatory disease in humans that is seen in the US and elsewhere could be connected to toxins in the animals' diet.
What a great video. Carolyn this makes me think about oils and i remember you made a video about using an oil press .. we grow hazelnuts and walnuts and i want to learn to harvest our own nut oils for sustainability. Edit-ha as soon as I submit that comment you mention oils and presses. Yay!
What would your opinions or knowledge of highland cows? I'm a fiber artist/getting back into homesteading I had jersey and Holstein cows love the jerseys for the multi purpose but am wanting to utilize even more purpose by adding fiber. I've been reading that they are high quality meats and are also good for dairy do you know if they would also be good for tallow I'm still learning and this vlog is so informative! We are a larger family and are wanting to get even more self sufficient
I am no expert by any stretch of the imagination, but for a lard pig, look at the heritage breeds. Kune's are good, but is a small breed, so is many that was mentioned. I would recommend the Mulefoot &/or Red Wattle pig's. I raise them as a cross. The produce a LOT of fat, especially if you let them mature. Tasty bacon, pork chops, hams, etc. They do great in pasture &/or pens. Tallow from a cow, we raised a Red Angus steer when I was young & it produced a lot of fat for tallow. A jersey cow & Nubian goat are typically the high producing cream. That's just my experience.
We lived in NE in the early 1970s and I bought raw milk from a dairy. Skimmed the fat (which does not take all of the fat) and made all of our butter. So wonderful, even the buttermilk is wonderful.
I love to save my rendered chicken fat (schmaltz). It's liquid at room temperature and perfect for replacing vegetable/ corn/ canola oil in any recipe, especially baking! Plus you get the cracklings as a special treat when you render your own fats. YUM!
I’m slow … because on this beautiful 4 day weekend I’m sick … a minor sore throat sounds my asthma into overdrive so all the outside chores and projects are on hold … it’s already hot and humid so I really can’t breathe outside right now … been drinking my herbal teas etc and it’s helping but I feel so useless being stuck inside resting
Wow, I learned alot today... didn't know that Talo had a higher melt point.. does it also not go rancid as fast as lard? That would be my only worry about my cutting board and other things...
Thank you! I have asked for the bones before for broth and got some fat off of those that still had fat on them so I wasn’t sure if it was just fat to ask for or if it was something else, especially depending on whether pig or cow. I have much to learn! 😅
Question that is not on your subject of the day, but you reminded me of an herb question I have. I have never grown herbs but would like to. We have a horrible gopher problem here so I am building/planting in raised beds with hardware cloth bottoms. Do I need to do that with herbs also, or will they repel the gophers so they can either be planted in the ground or open bottom planters? Thanks for any direction. No info that I can find online re this.
I think this will depend on thr herb and how hungry your gophers are. What I'd do is plant some in the raised bed and some outside the raised bed and see what makes it. You might find they both make it but do better in one location or another. For example I always plant parsley in a few different places cuz inevitably, at least one of them will be devoured by black swallowtail butterfly caterpillars. I've got one in a container that looks pretty bad. The one behind the same looks great! Good luck! Whatever you do, plant something and get started!
So my mind is blown Use clarified Tallow in pie crust Have rendered lard, tallow according to your direction for years and we have not lost any to spoilage
Hi Josh and Carolyn! Carolyn, I just tried to pre-order your book but it kept giving me an error saying I didn't have an address...is that because I'm in Canada and your book isn't available here or am I doing something wrong? It's probably me...technology isn't my strong suit. Please let me know if its me or there's something wrong with the site. Thanks!
I'm new to fermenting and am very interested in expanding my knowledge. I've done the fermented honey garlic, ACV, and just started a ginger bug for homemade soda. Any suggestions for a good fermenting book?
I know this has nothing to do with this subject but I do have a question about your home remedies. I was told that wild lettuce and vodka to make your own pain relief. I was wondering if you have anything that you could help me with because I saw online that wild lettuce can kill you. I ordered some wild lettuce seeds before I read about it on the internet. I love the things you teach and trust your advice. I also had 10 children of my own but I never learned all this while they were all at home. But now I have grandchildren that I want to help with. But I also have Arthritis as for I am now 64. So any advice you could give would be so helpful. Thank you for being here.
Roast all my chicken with only salt as seasoning. That way I can collect the smaltz. Same with pork roasts to get lard. I dont buy any fats except a little butter. Vegetable oils are a PITA. Forget about it.
I buy grass fed organic Ground beef. From Walmart. It splatters alot and is very smoky while cooking it. Burning almost like plastic and smells like plastic Wondering if anyone is experiencing this?
Eat fats for energy Not carbs Tallow, venison, sheep, goat & poultry fats (schmaltz but also turkey & DUCKfat yum) Eat poultry skins and all the fat on the meat cuts. Cut off and crisp up, utterly delightful. Avocados, coconut curls, crispy nuts, olives even; whole eggs, fullfat cultured dairy Animal-based diet for the win!! Meat Eggs Cultured Dairy Meat fats (butter some too) Then veggies, nuts (beans) and some fruits. Grains are survive foods, not everyday. Surely not thrive foods!
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Hey fam! Did you ever get to the bottom of the gylphosate exposure? Thank you for all you do!
asking the question,,homesteaders eating whole foods & fat are far more hearhy than anything in grocery!
I'm curious about the glyphosate levels in the family as well. Prayers for healtth Carolyn & family. Thank u for all you've shared with us.
Yes, I have been thinking of y’all as well. God bless
They are probably still figuring that out and doing a process of elimination. They've already been so forth coming and honest I am sure when they figure it out (if they are allowed by powers that be ) they will share.
Prayers for your family. ❤
Im sure when they figure it out the video will be out double time.
FYI for any hunters, venison tallow makes some of the best soap.
My book is being delivered today! Can’t wait to get my hands on it!! Thank you Carolyn!
That's so exciting, I hope you love it!
This episode is CHOCK FULL of fabulous information! Thank you for sharing your knowledge and wisdom with us! 💖 There is SO much to learn in such a short time. 🙏 God bless you all, and may God continue to bless you and prosper you with richness.
Looking forward to your book!🎉
I'm right there with you, "I like a little bread with my butter." Good clean fat is so important for our health. Thank you for sharing this today, and as always, loved the chit chat.
Much love from the Midwest US 💖
You can use tallow for your own skin, it's perfect for that.
This conversation on fat is fascinating. Perhaps a good topic of your next book Carolyn?? 😊
I’ve pre-ordered your Freeze-drying book. Super excited!! xx
Great video on explaining all of the fats sources and usages. There truly is a time and use for each one. Thank you. God bless y'all and keep growing.
CONGRATULATIONS CAROLYN on your presale 🎉🎉🎉
I love a good fat chat! Thank you! I make a all lard soap, works great to!
Carolyn!!!!! I'm so excited! Ordering mine immediately!!
Goose grease is best for waterproofing boots and gloves.
Thank you for this topic. You've saved me a ton of time figuring out fats (reminder of chemicals stored in conventional animal fat).
Caroline, could you please link the oil press you use, it it is one you'd recommend? Thank you.
We just got pigs this year. The breed combination of the pigs:
Mangalista, meishan, Gloucester! We can't wait!
Thanks for sharing your experience, knowledge & research! Great information! Blessings to all 🤗🇨🇦
10:31 "Toxins are often stored in fat". This was a primary lesson a biochem professor drove home many years ago. Beware of what the animal consumes, as the toxin(s) will be stored in the fat. Cooking does not kill the toxin(s). Cooking only gets at bacteria. The next animal to consume that toxin-filled animal will become the next storehouse for that toxin. I could not forget that lesson! For example, I have not looked the same at conventional/commercially raised pork. Meaning BACON and other fatty cuts. If we take a look at what is lawfully permitted to exist in soupy-sloppy mixtures used for pig feed, it's mind blowing. We ought to ask why such is permitted, because this means its ok to regulators to expose consumers to toxins!! Science gets ignored. I've often wondered if the prevalence of inflammatory disease in humans that is seen in the US and elsewhere could be connected to toxins in the animals' diet.
What a great video. Carolyn this makes me think about oils and i remember you made a video about using an oil press .. we grow hazelnuts and walnuts and i want to learn to harvest our own nut oils for sustainability.
Edit-ha as soon as I submit that comment you mention oils and presses. Yay!
I bought the press and Bevin's book. Excited about getting started!
Animal fats are better
Great info!
You can not beat Large Black heritage hogs for a lot of fat/lard! Not to mention awesome flavor and great disposition.
my favorite hog!
Just preordered the FD book 😊
What would your opinions or knowledge of highland cows? I'm a fiber artist/getting back into homesteading I had jersey and Holstein cows love the jerseys for the multi purpose but am wanting to utilize even more purpose by adding fiber. I've been reading that they are high quality meats and are also good for dairy do you know if they would also be good for tallow I'm still learning and this vlog is so informative! We are a larger family and are wanting to get even more self sufficient
We need fat! Fat and protein are essential macronutrients! Carbohydrates are NOT required,we can make our own. I’ll take the animal fat.
You guys are adorable
I love your videos! I'm very excited about your upcoming book
I am no expert by any stretch of the imagination, but for a lard pig, look at the heritage breeds. Kune's are good, but is a small breed, so is many that was mentioned. I would recommend the Mulefoot &/or Red Wattle pig's. I raise them as a cross. The produce a LOT of fat, especially if you let them mature. Tasty bacon, pork chops, hams, etc. They do great in pasture &/or pens. Tallow from a cow, we raised a Red Angus steer when I was young & it produced a lot of fat for tallow.
A jersey cow & Nubian goat are typically the high producing cream.
That's just my experience.
We lived in NE in the early 1970s and I bought raw milk from a dairy. Skimmed the fat (which does not take all of the fat) and made all of our butter. So wonderful, even the buttermilk is wonderful.
I love to save my rendered chicken fat (schmaltz). It's liquid at room temperature and perfect for replacing vegetable/ corn/ canola oil in any recipe, especially baking! Plus you get the cracklings as a special treat when you render your own fats. YUM!
My belly is my fat source. I can live off my fat for years. My garden is coming along nicely too. This year I'm growing bacon and pork chops.
😂
Right on. I got a 5 gallon survival bucket of butter built into my waist.
Which oil press do you have/use?
Great stuff! Thanks
I’m slow … because on this beautiful 4 day weekend I’m sick … a minor sore throat sounds my asthma into overdrive so all the outside chores and projects are on hold … it’s already hot and humid so I really can’t breathe outside right now … been drinking my herbal teas etc and it’s helping but I feel so useless being stuck inside resting
Wow, I learned alot today... didn't know that Talo had a higher melt point.. does it also not go rancid as fast as lard? That would be my only worry about my cutting board and other things...
Any info on ghee you can share?
What parts of the pig and cow should I ask for to make tallow and lard?
Tallow and Lard come from the fat of the cow and the pig.
Thank you! I have asked for the bones before for broth and got some fat off of those that still had fat on them so I wasn’t sure if it was just fat to ask for or if it was something else, especially depending on whether pig or cow. I have much to learn! 😅
Question that is not on your subject of the day, but you reminded me of an herb question I have.
I have never grown herbs but would like to. We have a horrible gopher problem here so I am building/planting in raised beds with hardware cloth bottoms. Do I need to do that with herbs also, or will they repel the gophers so they can either be planted in the ground or open bottom planters?
Thanks for any direction. No info that I can find online re this.
I think this will depend on thr herb and how hungry your gophers are. What I'd do is plant some in the raised bed and some outside the raised bed and see what makes it. You might find they both make it but do better in one location or another. For example I always plant parsley in a few different places cuz inevitably, at least one of them will be devoured by black swallowtail butterfly caterpillars. I've got one in a container that looks pretty bad. The one behind the same looks great! Good luck! Whatever you do, plant something and get started!
Can you raise two different pig breeds together? One for fat and one for meat?
So my mind is blown
Use clarified Tallow in pie crust
Have rendered lard, tallow according to your direction for years and we have not lost any to spoilage
Hi Josh and Carolyn!
Carolyn, I just tried to pre-order your book but it kept giving me an error saying I didn't have an address...is that because I'm in Canada and your book isn't available here or am I doing something wrong? It's probably me...technology isn't my strong suit. Please let me know if its me or there's something wrong with the site. Thanks!
I saw it's only available for presale in the U.S. 😕
@@maryellenmusser3531 dang, I missed that. Thanks!
I'm new to fermenting and am very interested in expanding my knowledge. I've done the fermented honey garlic, ACV, and just started a ginger bug for homemade soda.
Any suggestions for a good fermenting book?
Here are some we recommend: homesteadingfamily.com/best-homesteading-books/
Do you do your lard on the stove top?
Nevermind. I watched the video. I had only done it in the oven but will try stove top next time.
I know this has nothing to do with this subject but I do have a question about your home remedies. I was told that wild lettuce and vodka to make your own pain relief. I was wondering if you have anything that you could help me with because I saw online that wild lettuce can kill you. I ordered some wild lettuce seeds before I read about it on the internet. I love the things you teach and trust your advice. I also had 10 children of my own but I never learned all this while they were all at home. But now I have grandchildren that I want to help with. But I also have Arthritis as for I am now 64. So any advice you could give would be so helpful. Thank you for being here.
Roast all my chicken with only salt as seasoning. That way I can collect the smaltz. Same with pork roasts to get lard. I dont buy any fats except a little butter. Vegetable oils are a PITA. Forget about it.
The brain needs fat to work properly.. fat is brain food!!
other day i made ketchup the way y'all did and ate some my kitty was even trying to eat the ketchup wouldnt leave me alone
How can a person get a freeze dryer that is affordable? I have always wanted one but I don't have the money.
Glyphosate is everywhere now. It’s sad
I buy grass fed organic Ground beef. From Walmart. It splatters alot and is very smoky while cooking it. Burning almost like plastic and smells like plastic Wondering if anyone is experiencing this?
At the least, it likely has added water to increase the weight
Is it also grass finished? This matters because ALL beef is grass fed, it’s the grass finishing that makes the difference.
Poultry fat! Easy to source and deliscios!
❤
Avocado, olive and coconut oils are fruit oils.
I don't understand why you feed your clabbered milk and buttermilk to the hogs. Both are excellent foods and an addition to many dishes.
Eat fats for energy
Not carbs
Tallow, venison, sheep, goat & poultry fats (schmaltz but also turkey & DUCKfat yum)
Eat poultry skins and all the fat on the meat cuts. Cut off and crisp up, utterly delightful.
Avocados, coconut curls, crispy nuts, olives even; whole eggs, fullfat cultured dairy
Animal-based diet for the win!!
Meat
Eggs
Cultured Dairy
Meat fats (butter some too)
Then veggies, nuts (beans) and some fruits. Grains are survive foods, not everyday. Surely not thrive foods!