How to Render Beef Fat to Make Tallow - How to Render Suet

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Learn How to Render Beef Fat to Make Tallow - How to Render Suet ➡️SUBSCRIBE: ru-vid.com?sub... ⬇️Click Video Title or "Show More" for Addit'l Info⬇️
🍎RECIPE: marysnest.com/how-to-make-bee...
➡️TIMESTAMPS:
0:00 Introduction
0:52 What is Tallow?
0:58 What is Suet?
1:10 Benefits of Suet and Tallow
1:33 Tallow Smoke Point
2:53 Shelf Life of Tallow
3:25 How to Render Beef Fat
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, RU-vid Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

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16 июн 2024

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@MarysNest 2 года назад

Hi Sweet Friends, Today, I want to share with you How to Render Beef Fat to Make Tallow or otherwise known as How to Render Suet. ➡️SUBSCRIBE: ru-vid.com ➡️Be sure to head over to my RU-vid channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: RU-vid.com/MarysNest ➡️FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--N8Vy2aL7CQ.html ➡️SUBSCRIBE TO THE FREE TRADITIONAL FOODS NEWSLETTER: marysnest.com/signup-traditional-foods-newsletter/ ➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin ▶️RELATED VIDEOS: • How to Make Beauty Creams Using Tallow: ru-vid.com/group/PLkRuW3pBo2U08SEtKihiEBRATHc-32cK3 • How to Render Chicken Fat: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ie7xLxb1qZI.html • How to Make Bone Broth: ru-vid.com/group/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ▶️RECENT VIDEO UPLOADS: ru-vid.comvideos ➡️POPULAR VIDEO SERIES: ▶️MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y ▶️THE ULTIMATE PREPPER PANTRY SERIES: ru-vid.com/group/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ▶️HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc ▶️HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: ru-vid.com/group/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08 ▶️THE ULTIMATE “NOURISHING TRADITIONS” TRADITIONAL FOODS SERIES: ru-vid.com/group/PLkRuW3pBo2U08QTxHX-n8ozvP_UfeWuL8 ➡️FOR THE PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. ➡️And for more in-depth info...➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Thanks for watching! Love, Mary

@juliebaker6969 2 года назад

Now when you say the lowest setting do you mean low or warm? My crockpot has both of those settings, and I'm wondering which to use.

@MarysNest 2 года назад

@@juliebaker6969 Hi Julie, Great question! I generally mean low since that is generally around 225F - whereas warm is usually around 180F. However, that said, every slow cooker is different so it's important to keep an eye on it as it is warming up. If the liquid tallow starts to boil, you will want to lower the setting on your slow cooker. Love, Mary

@juliebaker6969 2 года назад

@@MarysNest thanks Mary!

@syedaanjum896 2 года назад

Amazing. I think fat that intact internal organs which comes first in contact when we open body cavity of ( in our case goat cow buffalo sheep ) and the fat that called "fat tail" in sheep will also give same consistency and tast like suet beef tallow...... what are your opinions Mary?

@flowerchild777 2 года назад

@@MarysNest What about an electric roaster? Can I use that for fat from prime top sirloin? Thank you for sharing your expertise with all of us💖💖

@leilanip8905 Год назад

Is anyone else here because you’re learning how everything in the stores are slowly killing us?

@rosalbadelriogarcia9598 8 месяцев назад

#carnivoreCure @nutritionWithJudy #metabolicHealthSummit #dietDr #adaptyourlife You can try any of these for simple healing and nutrition.

@denisev1409 2 месяца назад

Cheese with non-animal rennet is the newest thing! No more Tillamook! Homemade cheese here we come!

@brrotherbear 2 месяца назад

Yes, grass-fed beef is so easy! All the fancy stuff can come later. But I'm focused on dgrass-fed beef shanks and broth/tallow from the leftover shank marrow bones

@rjmatson3349 2 месяца назад

Yup

@tturcino Месяц назад

Been awake for a while. Love your message happy to network and learn more for each other 😊

@jackiemasek8302 2 года назад

McDonald’s used to fry their French fries in beef tallow. That’s what made them so delicious!

@MarysNest 2 года назад

Yes indeed!! Hope they will both bring it back one day!! Love, Mary

@jackiemasek8302 2 года назад

@G-man ooh! I don’t know. I thought they used peanut oil. Then so many kids were born that are deathly allergic to peanut anything.

@OhPervyOne 2 года назад

@@MarysNest If they don't, at least now we know what their "secrets" used to be and we can add these new recipes to our own home cooking. Perhaps you could make videos about frying chicken or french fries in tallow? - "The SECRET to Original McDonald's french fries: THIS is why they used to be SO DELICIOUS" The biggest reason for making more videos like that is giving people MORE reasons to stock tallow in our pantries. This is definitely something I'll have to try, someday, that's for sure.

@sunflower6153 9 месяцев назад

They also used to soak the potatoes in sugar before they fried them. In glad they stopped that part. But cooking in tallow would make them more popular if they did that again. I think. 🙃

@Nattomaki2 6 месяцев назад

I’d definitely go back to eating French fries at Macdonald if they start using tallow again!

@BethanyGuajardo 2 года назад

Aww Mary. I love your God-given gentle spirit and kindness. You give off such a lovely and sweet spirit. I so appreciate you being such a wonderful teacher on a journey for a millennial like me that never got taught traditional foods and cooking. Many blessings to you and your family ❤️

@MarysNest 2 года назад

Oh Bethany!! Thank you so much for the kind words!! It brings so much joy to my heart that you are here with me on this traditional foods journey!! Love, Mary

@BethanyGuajardo 2 года назад

Mary's Nest absolutely! You make a great witness for the Lord 😘 can’t wait to binge watch more of your videos this weekend!

@brookescott9598 2 года назад

Mary is a perfect heart to heart friend even though we may have to wait to go through the veil before meeting hug to hug. Aren't we fortunate she shares herself with all of us?

@appalachiannana7975 Год назад

Everything I hear Ms Mary it brings calm. I love learning g from her teaching. Thank you so much for your teachings🥰

@cheerstopoland Год назад

Mary is like an angel ❤

@johnnypenso9574 2 года назад

Emphasis on low and slow. I render my pork and beef fat on the stove so that it just barely bubbles. I've done it in the slow cooker as well and cycle between low and keep warm. A digital thermometer is your friend here. A full 10" cast iron pan on the stove top takes a good 6-8 hours. As a bonus, you are left with a pan of cracklings you can cook up for breakfast over the next few days. When done, I pour mine through a fine mesh screen with cheesecloth, into 200F jars and put sterilized lids on it. They seal and last for months or longer in my fridge.

@MarysNest 2 года назад

Hi Johnny, These are EXCELLENT tips!! Thank you for sharing!! Love, Mary

@genomedia44 2 года назад

8:18 How do you know it's fully rendered 9:32 over rendered 10:30 Strain into heat proof bowl 11:48 Strained product 12:14 Remaining bits back into oven 12:59 Bottling 16:50 rendered and cooled suet sample

@maykayaka1232 2 года назад

Love this and the TIME STAMPS 😍👌🏼👍 Subscribed to ALL videos tyvm!!!

@Mommadragon1976 2 года назад

Thank you for the great information Mary! God bless you too!💜

@zhippidydoodah 2 года назад

I make beautiful, almost pure white and brightly scented tallow as a by product of bone broth. I add nothing to it, just scrape and melt a few times, then place in a container. I keep discs in the freezer and some containers in the fridge. It's amazing. I buy all of my meat from local farms only.

@MFV77 2 года назад

Hello! I’m trying to discern what you mean by “as a byproduct of bone broth.” I’ve made bone broth, but am trying to learn how to render suet into tallow.

@SussieMellstedt 2 года назад

Thank you, Mary, for sharing this with us! What a lovely video. :)

@kelseybogus7354 Год назад

Thanks for showing this process!!

@jenniferspeers2453 Год назад

I always always appreciate your in depth explanations. And the added effort of giving us time stamps. Thank you Mary!

@totalwreckranch3370 Год назад

Thank you so much for all of your knowledge!!! ❤

@dunjacosic1642 Год назад

Thank you Mary, it turned out perfect!!

@vnette9777 2 года назад

So interesting,thank you Mary.I have to delve deeper into this subject.🙂💖

@LateNightSummerRain 7 месяцев назад

This is really informative. Thank you for sharing!

@laurielarson1196 2 года назад

Thanx so much for shar'in y'alls knowledge.

@KarinCole-bk2sd 4 месяца назад

I'm so grateful for you sharing this information! We got a half cow and took everything because we paid for it so we were going to figure out what to do with it. I have TONS of suet in my freezer but the only anyone could tell me to do is give it to my chickens. I had no idea it was tallow in disguise! Thank you so very much Mary!

@user-wt3dp4bj5t Год назад

Was looking for a video on how to make Tallow and found this one first. When I heard you say how great Tallow is to cook with and it's other uses on the body, it was a quick and easy sub for me! Can't wait to watch your other videos!

@victoriapablos266 3 месяца назад

I love watching your videos; I have learned so much and enjoy your easy explanation of the process.

@Lauramagic18 2 года назад

That was Beautiful Mary!!!! As usual......

@nicolaeteofanescu1084 2 года назад

God Bless you, Mrs Mary!

@JoeMac1983 Год назад

Very helpful! Thank you!

@fiveft12 2 года назад

This is my most favorite video that you have ever done! Thanks bunches!

@MarysNest 2 года назад

Hi Marina! WOW!! I am so glad you enjoyed this!! Love, Mary

@ms.jackson9349 Месяц назад

This was excellent! Thank you so much, Mary.

@varucasalt9611 Год назад

Heck yes! Super glad I found this video! Ive been wanting to make tallow for a while to get away from the super unhealthy vegetable oils.

@karenprenger1738 2 года назад

Another wonderful video! You are such an inspiration to me! Thank you 😊

@MarysNest 2 года назад

Hi Karen, You are so welcome! So glad you're here on this traditional foods journey! Love, Mary

@horneytoaster4773 Год назад

10 seconds in and you already put smile on my face! Such a warm persona. I may have to watch your channel more! God bless!

@EssayonsFG 2 года назад

Mary, thanks so much for sharing this technique and process. You are always sharing the most helpful tips for creating staples in our traditional foods kitchen. Have a blessed weekend!

@MarysNest 2 года назад

Hi Rob, SO happy to hear that you found this helpful!! Hope you and the SG family are doing great!! Love to all, Mary

@healthconscience4931 4 месяца назад

Love your fermenting videos.

@washburnbilly 3 месяца назад

This is the perfect video for me on this day! Thank you dear! I'm trying to learn as fast as I can .

@debbiecurtis4146 2 года назад

Mary, you've done it again - I was just wondering about tallow, since I may have some coming to me. Thanks for reading my mind, LOL.

@Lulu-ue2lj 2 года назад

So great Mary, so educational. This is why I watch your videos , plus your sweet nature. Thank you

@MarysNest 2 года назад

Oh Lulu!! Thank you so much for the kind words! Love, Mary

@laurentbfree Год назад

Thanks for the info. Just got some Suet the other day.

@americangirl6029 2 года назад

Miss Mary, I love you. I so enjoy every video you put out and try many of the recipes & lessons as soon as a video comes out (and when I have all the appropriate ingredients, of course). Your gentle style & helpful hints & tips make your videos extra wonderful. Thank you and God Bless you. ❤️🙏

@MarysNest 2 года назад

Thanks so much!

@gareagopola..6950 2 года назад

My grandmother use to make this growing up....thank you.

@mariebrock8841 2 года назад

This is right on time!!! This is exactly what I wanted to learn for greasing my cast iron pans. Thank you!!!!

@MarysNest 2 года назад

Glad it was helpful!

@cogybear 4 месяца назад

Excellent no nonsense vid, thanks

@juliebarnett9812 2 года назад

Thank you so much for this!

@MarysNest 2 года назад

You're so welcome!

@amberk2124 2 года назад

Thank You! God Bless!

@Ethelred966 5 дней назад

Thanks Mary! Very cool. I'll give this a try 🐂🐂

@NikolaTeslaEE Год назад

Best video I’ve seen on rendering suet to beef tallow!

@thankfulones4919 2 года назад

You are so wonderful! Thank you so much! No, more seed oils over here! Thank you! Thank you!

@mrwaldoful Год назад

great video!

@duanekaimana-scottedlao1037 2 года назад

loved this video. always wondered the difference between suet and tallow. and I'm astonished at how simple it is to make at home. Thanks Mary.

@MarysNest 2 года назад

So happy you liked this video and found it helpful!! Love, Mary

@emanzahran2772 2 года назад

Thank you Mrs. Marry , 👌👌👌👍👍👍💖💖💖🌹🌹🌹 and merry Christmas for you and all your family ⛄⛄🎄🎄🌹🌹🌹

@krisalasky6897 2 года назад

Thank you Mary! I just made my first batch of Tallow. It is wonderful!!! You are the best teacher ever!!!

@MarysNest 2 года назад

Hi Kris, WOW!! Thank you for the kind words and so happy to hear it was a success! Love, Mary

@Lexievan242 8 месяцев назад

I really enjoy your channel as a young mother this is a lovely place to learn a lot of flavour packed foods for my family ❤

@Cindelish06 7 месяцев назад

This is helpful!

@e.cardenas8366 Год назад

Thank you! This is my first time making tallow.

@wooten43056 3 месяца назад

Loved this video and learned so much!! I have to know how big the Dutch oven pot you used for this video is? I love it! Thank you again for the video, and I love your website well!

@watansy5001 2 года назад

Yes I did it before succefly I put it in my tradition recept very nice 👌 thax Mary .

@beverlycrawley6100 2 года назад

Thank you for this

@MarysNest 2 года назад

You are so welcome!!

@bluenwhite0226 Год назад

I love your show Mary! I just ordered from Masonlids so i can start fermenting with you. I've made your chicken stock every week! I think it's funny i watch mostly race cars, motorcycles, heavy metal, and Mary's nest on RU-vid 😂

@lorigarringer408 Год назад

Added info- you can also use a roasting pan. We have a lot to render when we butcher our cow so it really helps to use the roaster and not heat up our house with the oven. Thanks for spreading such wonderful information!!!

@fuadjanmohamed322 Год назад

Thanks so much to educate me

@melodygranny4883 2 года назад

Yippee! I have been waiting for this! I had my butcher grind my suet from our beef this year, and the leaf lard from our hog. Rendering the leaf lard is about the same procedure correct? Thankyou so much for all the lessons you give us!😍

@MarysNest 2 года назад

Hi Melody, yay! That’s why I wanted to rush and get this done because you had asked me about this before. And yes, rendering the leaf pork fat is the same process. As a matter of fact, I’ve got some in my freezer and I’m going to make a video about it. So happy this can help! Love, Mary❤️🤗❤️

@lovellag187 29 дней назад

Hi Mary, this was very helpful! I have been trying to make Jamaican Beef Patties and get that flakey consistency using beef suet (what the recipe calls for), but now seeing that what I need is, in fact, Tallow really does help make things clearer for me.

@GoodThingsEtc 2 года назад

Hey Mary, you and Rain Country are my go to people resource! I appreciate all of your lessons!!!! I made Tallow for the first time and it was really easy... I do not have a dutch oven so I used my spagetti pot with the built in strainer and it worked great! I also did it at 200 degrees over night and used a potatoe masher to drain off the tallow, which allowed me almost 3 quart size jars. Truly pleased with learning new kitchen skills!!! Thanks as always and many blessings to all especially to our great teachers!!!

@MarysNest 2 года назад

Oh Maia!! I am so happy to hear this! And I am so happy that you are joining us on this traditional foods journey. Heidi is a wonderful friend of mine and I am so glad you have found her to be such a fantastic resource as well. She truly shares a wonderful wealth of information!! Love, Mary❤️🤗❤️

@yarnchickenkim 2 года назад

Very educational! I just made bone broth from that video of yours, and I decided to save the fat from that, though it is muscle fat. I will ask a local butcher or farmer for the suet another time. Thanks!

@michaeljmelanson7926 Год назад

Great tip on the suggested warmed tallow storage jar as the the temperature spikes do weaken the jar.

@javabeanme Год назад

My Sweet Mary, thank you! I just rendered 6.3 pounds of suet and earned almost 2 liters of liquid gold. I know it'll cool to lighter but looking forward to making soap and stuff. Last time I did it wasn't as easy. I knew you'd know what to do! THANK YOU!

@jamesvoigt7275 2 года назад

A wonderful tutorial offered with a beautiful spirit. Whenever I have large quantities of liquid (fats, soups, etc.), I first place the receiving container in the sink. That allows me to catch most drips and lowers the working height to a safer and more comfortable level.

@MarysNest 2 года назад

Hi James, Thank you so much for the kind words!! And also for sharing a great tip! Love, Mary

@johnmac3931 4 месяца назад

im currently doing 5kg on the stove.. so much i had to use my pressure canning pot. I LOVE the crackling... adding salt... I dont eat Pork, so i love the tallow crackling as a treat... yummy i use tallow as oil for cooking *as my grandmother did. we grew up with her having this old brown ceramic bowl from the 50s, and this old fat, times a moth or fly in it, bits of old meat, sitting on the stove side haha..and we NEVER GOT SICK* and i also use it to make Pemican *Biltong* for long term survival food

@duotone69 2 года назад

Thanks Mary. I usually render the fat trimmings whenever I but a whole brisket. I use a slow cooker (and water).

@HellenicWolf 2 года назад

Thanks Mary

@steveday4797 2 года назад

You really are a mine of fantastic information 👏

@maj5192 2 года назад

I agree

@MarysNest 2 года назад

Hi Steve, Thank you SO much for the kind words!! Love, Mary

@gregvaughntx 2 года назад

For those that have a slow bbq/smoker, you can save the fat trimmings from a brisket or beef roast and put them in a foil pan in the smoker alongside the meat at 225 for several hours to render. Since it's muscle fat, it's not technically tallow, and the increased beefy and smoky flavor limits its uses, but there's still plenty of things that flavor profile works with. Plus, you were probably going to throw it away anyway and this is such minimal extra effort when you're already bbq-ing.

@MarysNest 2 года назад

Hi Greg, Great tips! Thanks for sharing!! Love, Mary

@smarkalet9078 Год назад

Thanks! I was just planning on doing this my next smoke, your comment helps my insecurity about trying it.

@dotti6383 Год назад

Thank you Mary for this video. You are my “go to “ lady when I need any information about cooking. God bless you, you are a big help. I have a question though. If tallow gets so hard at room temperature how do I get it out of the jar? Thank you again.

@xidegel4494 Год назад

New to your RU-vid channel. Cheers from Austin Texas.

@5points7019 9 месяцев назад

i just got off the phone with the meat locker, i put in our beef cut order and asked if they offer the tallow.. we'll be getting 5lbs of suet so i came right to you to learn how to turn it into tallow... thanks mary!

@erikkpritchard 3 месяца назад

Thanks!

@christyjohnson6967 2 года назад

Sweet Mary, I hope you know what a blessing you are to all of us. How I wish you and I were neighbors. Just love you and your sweet spirit so much!

@MarysNest 2 года назад

Oh Christy! Thank you SO much for the kind words. Wish we were neighbors too! Love, Mary

@ummadam9608 2 года назад

Wish she was my neighbor too!

@kathia4455 2 года назад

Very interesting, thank you for explaining! 😊 For some time I was interested in making cosmetics with animal fat, so that video I’m going to watch next 😊⭐️

@BlissfulHeartsFarm 2 года назад

Again, Mary you are a breath of fresh air. I continue to learn so much from you! We finally got our orchard and no till garden in this year and next year, I will be using a lot of your teachings when preserving all of the wonderful abundance! It felt amazing knowing the produce from our garden this year was grown by us organically. My niece who normally isn’t a fan of store bought blueberries was eating ours off the bush every morning! And my little nephew said my cucumbers were sweet like candy and he ate them almost every day❤️ that made my heart sing! Keep up the great work Mary❤️thank you for tons of inspiration ❤️

@MarysNest 2 года назад

Oh my goodness!! I am SO happy to hear this!! And it brings joy to my heart to know that we are on this traditional foods journey together! Love, Mary

@BlissfulHeartsFarm 2 года назад

@@MarysNest Absolutely!!!!

@annelefevre9457 2 года назад

Well , Mary, you surely hv taught me something today. I never knew Tallow was good for you. I thought it was only used in crafting things. That was a great video. I strain my bacon grease, and save that, but didn’t know the goodness of tallow.

@MarysNest 2 года назад

Hi Anne, So happy to hear that this was helpful. Yes, many people don't realize how healthy tallow is because saturated fats have been so maligned in the past but thanks so Nourishing Traditions and other books, it has been vindicated! Yay!! Love, Mary

@HeritageWaysKatie 10 месяцев назад

Hello my friend, this is so very informative, as usual. I am working on rendering beef fat tonight in my large roaster. This is my first time to do so but I feel confident. I have read the information on your website, as well. ❤katie

@mmakomanyatja5213 2 года назад

Thank you Mary

@MarysNest 2 года назад

You are so welcome!

@sunflower6153 9 месяцев назад

From watching your tallow video, I made some using fat from brisket meat. It wasn't a whole lot, but I wanted to try it. I used my crock pot. It smells good. And the pieces are still in the pot turning into cracklins. I hope. Lol I had some pieces fall into the bowl I strained it into, but I'll just strain it again. Thank you Mary! 😊 ❤️

@lonil.8225 2 года назад

Hi Mary! I'm a fairly new subscriber, and I wondered if you had a cookbook with all your wonderful recipes and knowledge in it. If you don't, would you please consider creating one? Thank you!

@Believe30 Год назад

Great detailed info most don't say.

@kamadogrove 2 года назад

Love your videos and sweet personality.

@MarysNest 2 года назад

Thank you so much!!

@boarias6794 11 месяцев назад

Thank you !

@MarysNest 11 месяцев назад

You're welcome!❤️🤗❤️

@chrismccaffrey8256 10 месяцев назад

I love those bits of suet left floating! Almost like crackling! My gosh they are SO yummy.

@aminemaverick3130 2 года назад

Thank you

@OneAdam12Adam Месяц назад

My aunt and uncle used to make suet pudding at Christmas time. So delicious!

@aesthetics4727 Месяц назад

Really impressive her, so much easier then other's.

@chinitareid8625 2 года назад

Thank🌺💞🌺you Mary.

@Skashoon 2 года назад

This is very useful. I’ve also read about the aborigines using tallow to keep their skin youthful. But I never bothered to ascertain what tallow is or how to make it. Suet, I’ve seen as bird food but didn’t know anything else about it. This video is exactly what I wanted and thanks for making it! And your links are fantastic! I’ll be checking those out, too.

@MarysNest 2 года назад

Oh yes! I love tallow for my skin - here are my videos all about that: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-H15--VNXkv4.html and ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yqNLUcyYcxU.html Love, Mary

@joannjohnson62 Год назад

I am new to Marys Nest teachings. I enjoy and learn a lot from you Mary! I do have a question, how does this rendered beef fat-tallow, digest in our bodies, will this increase cholesterol? I am only asking, because I do not know, please do not misunderstand my concern. I appreciate your response. Thank you.

@AshaPillai75 2 года назад

Super.presentation.

@MarysNest 2 года назад

Thank you SO much!! Love, Mary

@stevebone88 22 дня назад

I started using tallow for my protein shakes. 16 oz water, 8 oz melted (important) tallow and 10 oz grass fed whey protein. I'm hooked! I'm getting closer to a beef only diet, and I feel great!

@carfvallrightsreservedwith6649 Год назад

A portable induction rangetop would work great with the cast iron.

@svitlanacharney1571 Год назад

Hi Mary! Love your channel ❤️ I want to render suet I have and there is no place in my fridge/freezer to keep it. How can I make it shelf stable do keep in my pantry? Thank you!

@marshapiper846 2 года назад

❤One more question: how do you dispose of larger amount of used tallow that can no longer be utilized? Thank you for your previous answer - you are a Treasure!

@kleineroteHex 2 года назад

Finally the answer to why some add water when rendering! I always do it in the crockpot, works well. And yes, whipped tallow cream is wonderful!!! Just be aware if you have a dog, my daughter's will lick me constantly 😁 I was told pure tallow soap is very hard, so adding another fat would be good. One day I will make soap! Did make candles, they are ok.

@MarysNest 2 года назад

LOL! Yes… Dogs do love tallow cream! Yes adding a little cocoa butter or something like that really makes for a nice tallow-based soap. Love, Mary❤️🤗❤️

@louiserooney2455 2 месяца назад

We literally just had a beast killed on farm a couple of hrs ago and got the organs and internal fat from it before the carcass left for processing. Hubby and i have just watched your video and rendering down our first ever lot of tallow thanks mary for making this video fingers crossed ours works out. Cheers from nz

@justdi3347 8 месяцев назад

Hi Mary! I just made this today for the first time but I did not watch this video first so I did not cover it. I cooked it like you mentioned for the lard; in the oven at 250 in a strainer. It was only a pound but took about 6 hours. ???? Is it supposed to be cloudy???? Mine does not look as clear as yours. Could it be over-rendered?? I was hoping to try making soap with it. Thank you 😊