Ancestral Wet Method to Get Purest White & odourless Tallow in Just a Simple Pot Purifying Rendering 

Exactly and some are doing salt with water and this all denatures the tallow itself.

@@415sfgrl So NO salt is what you are saying.. So far I have made tallow 3 times.. first time i think i cooked to high.. first I was cooking low , no water no salt and it was taking way way to long.. i did it in a low oven.. next day i put it on the stove top on low,, again hours went by , yes it was melting but still so so long,, I didn't know how much fat should be left or not,, I had scoop of tallow out and it looked great , but turned it up a bit to try and melt more. I don't know if it was cooking for almost 3 days and it was over cooked so when i drain the rest of the tallow it did have a strong beef oder to it. I had read not to use water or salt but then i saw others using just water and some using water and salt. My next batch I forgot and only did the beef fat by itself again.. This time I definietly did to high , it was good but the oder was there.. 3rd time i used the beef suet and again forgot the water , cooked low and it is good but I keep wondering if I should use the water next time.. someone said if you don't get the water out it can make the tallow not have a shelf life.. = what to do what to do. LOL

I’m on the same journey right now. I was vegan for almost 10 years and now paying the consequences. Trying to recoup with meat and fat!

@@brooketeague4985 I was primarily plant based too until severe rhabdomyolysis from acute infections from tick diseases.. then all I wanted was meat & fat.. but I didn’t know the damage I was getting from plants so I kept trying to eat them a few more years.. But after a couple strict elimination diets I realized all the symptoms.. then I found Nutrition with Judy channel & Dr Anthony Chaffee & others.. been so very helpful!

Deer far makes wonderful soap as well. I find deer fat hardly palatable, high stearic acid content makes it very healthy, but very waxy and coating in the mouth.

@@danielsisler4412 soap is on my list of things to learn how to make. Body butter too…

Barefoot Monks,, way to go boy, it's the best fat for the body, then you know it's all grass fed, I got some from a Canadian Indian lady, 4 years ago, she volunteered with me me, I don't have her number, I would appreciate it if you can tell me where you got yours. I am in Canada. Thank you. Blessings

I used it for cat and dog feed. Freeze it if it's too much.

Exactly 😂😂

"Using a crAckpot" 😂😂😂😂

Yep. I have done exactly as you said, and got odourless tallow. Adding work is exactly what she is doing, and making money, telling everyone else how to stuff up.😂😂

@@ellehub2136 🤣🤣🤣🤣I know, good ole auto check/correct, I fixed it🤣🤣🤣

it's from Asda 😃

Thanks for subbing!

Yes you can

the towel is dry when I put it inside the pot. it' won't burn because there is water in the pot

I made it this way too. Not a single piece of meat was on it tho it came out white as snow by the next morning when it cooled down

I believe salt is only for the purpose of purifying it; if you are able to purify it enough with your method then you don't need salt. Salt does not increase the density

@@TheAncientTouch 🙏 thank you very much. Do you happen to have an idea of how I might go about increasing the melting point or density?

if you purify it over and over each time you do it the smell will get less and less you should keep repeating the melting process until the whole smell goes away

I used mineral salt and mine also still stunk. I’m going to try with regular salt today

Hi 👋🏻 Himalayan pink salt is incredibly mild. Here in India it’s not used in everyday cooking such as this video, we use it in drinks or on fruits and veggies while eating salads. Since this process doesnt keep the salt I’d say normal iodised salt will work great 👍🏻

Use sea salt that typically works or table salt

That's how I made mine, the oven does an amazing job at 300 degrees Fahrenheit. I rendered 3 times, I also freeze it, in that way it is always fresh and clean.

Others say the oven has to be at 250 degrees or less.

Pantry

salt never dissolves in oil it always dissolves in water

Try melting it an casting it in a bowl and see if any water comes out.if not then try reprocessing with just water and see if it leaches the salt out.

I’m watching because I made a wonderful tallow skin balm yesterday but it has a slight smell of beef. I want my rendered tallow to turn out oderless for making skin care products.

Just purifying

Like all fats water separates from the fat when it's cool. If all the water isn't evaporated during the cooking process it will be separate from the tallow because all fats do not mix with water.

I put in washing machine

Lucky you! I can’t find it in my area for less than $15/kg

I live in the UK and my butcher gives me bags of fat for free

@@leeroy1050 me too I also get bones with meat for free we know the guy and he gives like the whole thing

It’s good to gradually your trimmings in the freezer to make tallow. It’s economical, and pays respects to the entire animal. It’s also a very soothing process for some people. Feeling connected to your food is a part of healthy living

In Australia rendered suet tallow costs about $50 per kilo. The suet to produce that would cost around $6, when you can get it.

better to keep it in fridge it won't expire

I have good results just putting it in airtight container at room temp. Still good after 3 years.

No

Remove all water. There shouldn't be any water particle in the tallow.

Yes use decent salt

No, do not use Himalayan salt. It will not do the job. The tallow will smell. Use the regular table salt.

I've never heart with pork usually is only with cow

Yes. Though if you do that it's called lard, not tallow.

The salt helps to pull out the impurities from the fat and into the water which gets discarded

As I understand, it helps reduce odor in the finished product.

That's been my biggest question,too

it will totally discarded salt cannot stay in the oil

I find it odd that when you explain how to purify tallow, you use almost the same words, phrases and style of a video by Bumblebee Apothecary, made three years ago. What a coincidence!

@@SweetVelvetBuds Its almost like purifying tallow is the same process regardless of who is doing it!

@@GuardianKnightoftheRealm Yes, I totally understand that. Purifying tallow is purifying tallow, here, there and everywhere. But at least be a bit more original and use your own language and own style. Do not just “literally” copy somebody else’s video. Got it? If you want me to make it clearer for you?

What does impurities mean? What is it?

It is an amazing healer...eat but get rid of the carbs out of your diet.❤

No

I can say 95% odorless

@@TheAncientTouch Thanks, that's great !

​@@TheAncientTouchWhat about the taste? Is it pleasant like ghee? Since I got the fat burnt, I don't know the actual taste of odourless white tallow

I have the same question. Mine looks greenish on solidifying and has a strong odour and taste

@abukitty To me it sounds like maybe the fat was going bad ,in a way you could not see, before the purifying process. I would try using fresher fat and see if you still experience the same result. Mine are always pure white when they fully cook in the fridge, but are a yellowish off-white at room temperature. I use my trimmed fat within 3 days though of it being brought in/cut or else it's getting into the risky zone where there's been bacteria growth because the fat has a lot of meats still involved.

@@kristaflavin4727 It's gone after purifying 4 times. Now, the tallow I made has the same colour as yours off-white yellow tint. The greenish tallow is likely because I used dry rendering in an iron pan at a very high temperature.

Did your fat get burnt during rendering? I have the same problem

If you are using the Tallow for cooking, don't focus on the leaf fat so much. It is absolutely best for skin care, but for cooking, you can use the fat from more of the cow.

I think you can add some drops of your favourite essential oil? I've never tried it see if it is safe to do so if you late wanted to consume it. or maybe some edible fragrances?

@@TheAncientTouch once the oils wear off the smell will linger. Try to rub some tendered tallow on your skin mixed with some oils to see what I mean. It will smell nice initially,but the tallow smell will come through before long,and it’s not pleasant.

Try rendering it more, mine doesn’t smell when I apply it to the skin, it does smell on the container but not if I add essential oils and my skin and clothes doesn’t smell at all 👌

@@enter0171 I’ve water bathed it four times. It’s less noticeable but still there. I added essential oils and mixed it with liquid almond oil.

@@rythmjunky5292 make sure you’re buying grass fed tallow

if you live in UK you can comment your email and I will send you the link to get the organic grass fed beef fat. otherwise you can check the villages usually some farms they sell it.

your brain is cholesterol so it is good for you. don't listen to the high cholesterol lies.

Buy a whole brisket quarter of it is fat

This isn't cholesterol lmao you should research before you comment

​@@TheAncientTouch thankyou

unfortunately I am not selling it at this moment

I haven't got enough information about it. I also should research it.

@@TheAncientTouch Excellent tutorial thank you. I've been a butcher most of my life but never rendered fat myself until now. In the United States the hard, dense fat around the kidneys is called suet. The adrenal glands are not spread through the fat, but sit next to the kidneys. The difference between the glands and the fat are clearly distinguishable as well.

@@andywolf9778 Thank you for letting us know

Haha this is healthy fat that gets used be the body unlike veg oil etc