How to Render Tallow (in a Slow-Cooker)
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- Опубликовано: 4 мар 2019
- Tallow was a traditional staple on the farm. It is also the fat with one of the longest shelf lives and is one of the best and most stable fats for cooking at high temperatures. Learn how to render your own grass-fed beef or lamb tallow with this easy tutorial! For those of you who were wondering, I got almost 1/2 gallon of beef tallow out of 6 lbs of leaf fat.
Check out our Skillshare class on rendering fat! (www.skillshare.com/r/profile/...)
We have a website! Check it out at www.ancestralevolution.net.
If you'd like some awesome beef tallow, but don't want to go to the trouble of rendering it yourself, try this stuff. It's great for cooking, or for making pemmican! We are an Amazon affiliate and so earn a small commission on your purchase. Check out some great grass-fed beef tallow here: amzn.to/3fyizb5
To watch on Bitchute: www.bitchute.com/video/luRoXB... 
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Thank you! I didn't see any reason why I could not use my crock pot to render tallow, but every recipe I have come across before yours showed the rendering in a pot. Not even a mention of using a crock pot. So glad I stumbled upon your video!
No problem, glad it was helpful!
First off, thanks very much for your video.
I did a youtube search to find out if using a slow cooker was a good idea to make Beef Tallow after I tried it... (yea am a guy and do things backwards) and your video popped up.
The point is, the video verified what I did. You can make Beef Tallow in a slow cooker with out having to stir every 30 minutes for the next 4-6 hours. In the end, depending on the slow cooker, you will need to decide how long you need to cook and boil the fat.
The only thing I will disagree with is using a generic kitchen towel to filter the tallow, kitchen towels are very porous and can let a lot of lose impediments through it. What I would recommend is using a coffee filter or a folded paper towel to filter the tallow... Please do not take this as a criticism but a suggestion. Again, tyvm for your video!
Thanks! I've tried using a coffee filter, but it takes a long time to filter. If it works for you, go for it!
Love tallow. I like this method much better than other fats.
I've been wanting to try my hand at candle making. This seems like a good way to get started.
Fat from our the kidneys of beef is referred to as suet. Leaf fat is pig fat around their kidneys.
Good video...
Thanks, but you missed the most important part. I needed to see what it looks like when it's done cooking.
Thanks for the easy method. Do I leave the lid off or on for steam escape?
Great video! Im making tallow tomorrow. So you don't need to use water?
Were you get your scale in the background I been wanting to do this is this from your cattle the tallo or were can I order raw tall from in bulk to do this or should I ask my butchers around me for it
I seen it done by bee apothecary her tallo she does it two times and uses water and salt
Where did you buy your strainer?
Thanks for vid, and girl i know your arm must've been tired. I just cut up 5-6 lbs for rendering and my arm was spent
You dont add water at all?
Any special instructions after you pull it out of the freezer? Is it shelf stable? Thanks for the video
It is stable at room temp for about a year (away from heat and light). I prefer to keep mine in the freezer when I have room.
@@ancestralevolution Thank you! 😊
You didn't add water, right?
Doesn't tallow hold at room temp for years? Idk it freezing is needed
It should. In the freezer it’ll last centuries
When do I know it's done? I've been cooking for over eight hours in my 6-quart slow cooker, and the bits haven't turned brown and crispy (something I read elsewhere is a sign that it's done). Do I need to keep going? Also, should I leave the lid off the slow cooker to allow steam to escape? I'm out of time for tonight, so I strained the tallow and saved the bits. Could I restart the process with the bits later, see if any more tallow renders out? Are the bits edible? I heard them being called "crackles" before. Thanks!
The bits should not be white or super mushy. If you have rendered for 8 hours, you are probably pretty fully rendered. You can spread the bits out on a baking sheet and bake in the oven until crispy. Then you have cracklin's!
ruclips.net/video/u3MTmozlAKM/видео.html
Hi did you add a water ?
This video is dry-rendering, so no water. You can definitely add water if you want, just make sure you dry the tallow at the end for longer storage.
Will it keep on a shelf?
Shelf life of tallow at room temp is about 1 year if kept away from light and heat.
@@ancestralevolution thx
@@ancestralevolution Am I correct in saying, when used to make Pemmican, it will last for a few years?
Thanks!
With 6 pounds, your yield should be a lot higher. Did you squeeze the remaining matter to get more tallow?
I squeezed it some, but probably not as much as I could have.
I thought it was supposed to be on low heat
We've tried both with our slow cooker and high seems to work better. The low setting results in a lot of pieces of fat not being fully rendered and lower yield. Feel free to experiment and figure out what works best for you and your slow cooker :)
Heat breaks down the nutrition, low heat also doesn't change the molecules high heat does makes it harder to digest. Low and slow.
@@ancestralevolution I made the mistake of changing to low heat and never got the heat back up. Do not take it off of high heat or your will lose your yield.
We put ours on warm not low or high, it takes longer but no cooked beef smell.
Can I use a rice cooker
Unfortunately, a rice cooker will not work for this application.
Can’t hear you.