Beef Tallow Recipe in 2 hours (Instant Pot)
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- Опубликовано: 2 июн 2024
- Quick and easy Beef Tallow Recipe for rendering your own beef tallow for delicious and healthy deep frying, sautéing, stir frying, or other uses! Using an Instant Pot or pressure cooker, this is a simple recipe to render beef tallow from your fat trimmings or suet in less than 2 hours of cooking time. Enjoy!
You can use trimmed leftover fat from any of these recipes:
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Thanks for watching and have a great day!
#beeftallow, #instantpot, #instantpottallow, #tallow, #keto, #ketorecipe 
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Nice video! I will try this.
That's great! Thanks for watching.
When you remove the lid, try not to tip lid so water drops into pot. Water is a no-no. The less you cook the tallow, the more you save the nutritive value in the tallow. I use the 1st cook for eating and further cook the fat for soap making tallow. If the tallow is dirty looking you can put it in freshly boiled water and stir gently to remove debris which will fall to bottom. Don’t stir too much or water and air will get trapped in the fat. Use a fat separator to pour off the water. Repeat if necessary to clean fat more. This video has saved me soooo much time. I dreaded the old crock pot method and this new way is not only quicker but less clean up as well. Thank you!
Great tips! I haven’t tried soap making yet and am now interested. Thanks for watching!
Very pleasant, good music, easy instructions ty..Boise Idaho
Glad you enjoyed the video. Thanks for watching!
That would be yummy on Ritz crackers!
That’s a great idea! I’m finding more and more that tallow adds depth of flavor to so many different recipes and foods. Thanks for watching!
I tried this and it worked great but then I put it all in a pan and cooked it down more to make crackling and more than doubled the amount of tallow than just from the instant pot alone.
That's great! Always good to squeeze out as much as possible. Thanks for watching!
I realize I am kinda randomly asking but do anyone know of a good place to stream new series online ?
@Edgar Benson I use Flixzone. Just google for it :)
@Carson Alijah definitely, I've been watching on Flixzone for months myself :D
@Carson Alijah Thank you, I went there and it seems like they got a lot of movies there :D I really appreciate it !!
Have you tried ground fat? Thanks great video!
That should work well as more surface area for fat to render. I try to cut into as small pieces as possible. Thanks for watching!
great idea, i love pressure cookers. instead of decanting i think i would just leave it on low heat and boil the water off.
If your tallow is clean this would work. I like decanting to keep any bits in the water layer.
Great video. I want to use the tallow for a skin moisturizer. All of the videos that I have watched to do that use either a crockpot or stove top with what they call a wet method to get rid of the smell. I would DEFINITELY prefer to use my pressure cooker because it’s so much faster. But obviously, I do not want any smell if I’m going to use it on my skin. Does this recipe have the smell of beef?
I found that there is a smell during cooking, but the end product has little smell, especially if using only the top layer of fat that is very clean. Never tried using it for skin though. Let me know if it works out. Thanks for watching!
I'd love to know your moisturizing recipe for skin? thanks in advance ☺️
If you really want to make sure there is no water in the tallow in the final product. I recommend refrigerating the batch after you get it out of the pressure cooker the tallow will solidify on top of the water and it makes it much easier to remove.
Yes, this works as well. Thanks for watching!
After separating could you put it back in the pot and use the keep warm button to help evaporate the water? Can you mix beef and pig fat?
Good questions. 1. If there are any off flavors or meat bits left in the water layer, after evaporation, they will be left behind in your fat layer.. You could carefully pour off the fat layer since it floats on top of the water layer (decanting) or use a fat separator. You could also refrigerate the entire thing and the fat will become solid and just spoon it off the liquid water. As far as mixing beef and pork, there's no harm to do so. You would just be mixing flavors as beef tallow tends to have a stronger flavor, whereas pork lard is relatively flavorless. Hope that helps, and thanks for watching!
If you are making soap weigh each fat separately I would not mix together, you need to run your formula through a lye calculator
This weekend I am rendering 50 pounds needed to use huge stock pot and electric roaster, using wet method but more water for sure, big job for sure
Good luck and thanks for watching!
Will it be expensive if i use an LPG oven or stove? Is it also doable with firewood (no temperature control)?
I’m sure you can do this with other heating methods. You just need to watch it to make sure it doesn’t burn. Thanks for watching!
i have several freezer bags of beef fat skimmed and frozen from my broth adventures. Can I melt them all together and further refine them for storage?
Sure can! That’s basically the process to make tallow.
How do you know if you got rid all of the impurities on the first try?
I get my beef fat ground from the butcher. It renders quickly with very little impurities. Impurities are, I believe, bits of proteins.
how long will this keep? Wont it go rancid?
If you are careful to remove the water and keep in air tight container, I’ve seen websites claiming it keeps for a year at room temperature and years in the refrigerator. I’ve never had any lying around that long to test it, but have used some within 1-2 months with no problems. Anyone else experience longer?
@@ketochemist ...I've used tallow that was over a year old. Stored at room temperature. I strain the hot liquid through a coffee filter to remove all solids as it is being poured into a Ball jar.
Is that the same way to do it if i use suet?
Yes, you can use suet, which actually gives a cleaner tallow (less bits to filter/decant out). Thanks for watching!
Suet is beef fat, tallow is the rendered fat
Is there any meat part left on the fat or is it just fat?
This is just the fat. A little meat is okay, but you’ll need to strain the leftover bits out. Thanks for watching!
What pressure? Hi/Lo?
I use high pressure. Thanks for watching!
Some suggestions:
Get your fat from the butcher and have it ground.
Leave the lid off of the IP while cooking in saute mode on high until a rolling boil, then drop the heat to low.
Insert a long thermometer and watch the temperature. When the temperature starts rising above the boiling point of water, watch it increase to 250F.
Switch the IP to keep warm and let it sit for another hour to make sure that ALL the water is evaporated. Allow to cool somewhat and strain through cheese cloth.
This works if you have clean fat from a butcher. Many times I have "dirty" fat from trimmings so I need to make sure no impurities get into the fat layer for long term storage. Good tips. Thanks for watching!
What are the impurities? Im literally learning about this now, day one :) @ketochemist
It's hard as hell to convince family to eat tallow. Here in Brazil we call it Sebo witch means something like grease from underneath the armpit. No one wants to try this precious food. Lots of homemade soaps though.
That's really interesting, and I'd like to learn more about the Brazilian methods for cooking meat.
Armpit grease does not sound appetizing 😄 Perhaps pork lard is a more appetizing alternative? Thanks for watching!
Do you 'need' to chop the fat up? Can't you just leave it in large pieces?
Chopping up the fat just helps it to render faster and more completely. Thanks for watching!
1/4 of a 1/2 cup of water??? What???
Mainly so the bottom of the pot doesn’t burn, especially if the trimmings aren’t pure fat.
It's hard to watch you wrestling with the fat with a dull knife.