If you toss the tallow back in the crockpot a third time, WITHOUT water, on the lowest low temp, until it stops bubbling, it will evaporate all the water and should store for even longer!

@steelersgirl071961

Ай бұрын

When you say, stops bubbling, does it thicken? Sounds better then the way Marissa does it, but how long does it usually take?

@toddnjoyburk

Ай бұрын

For how long?

@mary-ruthflores4107

Ай бұрын

The time it takes depends on how much water is still in it, how humid it is. You have to keep an eye on it and the absolutely lowest setting. My Grandmother did it over a stove, and stirred constantly. It doesn’t get much thicker, a tiny bit.

@staciebrown9058

29 күн бұрын

OH NO. Did I just mess up my whole batch? Looks like you didn’t cover your crockpot. I made my first batch in the crockpot, but I covered it. I ran it through 2 fresh batches of water and just put it in the crockpot for a third meltdown without any water and didn’t cover it. Maybe I should add water and leave the cover off?

@olaola5889

26 күн бұрын

@@staciebrown9058 si finalmente agregaste solo la grasa a fuego lento y olla sin tapa, esta bien. Si le quedaba un poco de agua esta se evaporo y al no tener la tapa no vuelve a caer a la grasa

I know this is an older video, but I just have to tell you how much I appreciate this information and your calm, clear way of explaining things. Thank you!

@BumblebeeApothecary

Жыл бұрын

Thank you so much!

@Mansuryusu

7 ай бұрын

Absolutely very helpfu video l love you so much thank you from Ethiopia

@NoamTheGOAT50

6 ай бұрын

​@@BumblebeeApothecarycan I use coffee filter instead of the cheese cloth?

@annikadjurberg6762

6 ай бұрын

Yes!! She is the best

@pamelablessing1571

4 ай бұрын

I love your knowledge and your ability to encourage me. Starting my first cleaning of Tallow. Just 2ant to say thank you.... Stay tuned till tomorrow 😊.. finger's crossed.

BTW, something you can do with the diirty tallow that you scrape off is make fire starters out of it. Just mix it with shredded paper or dryer lint.

@awfullawton4470

20 күн бұрын

seriously? so i can make firestarter with beef tallow ?

@cyndlehick9777

5 күн бұрын

@@awfullawton4470yes it is flammable.

@awfullawton4470

5 күн бұрын

@@cyndlehick9777 so beef tallow is flamable?

@christophermccutcheon2143

4 күн бұрын

​​@@awfullawton4470Fat is high energy content. Energy can be converted from one state to another. It's not really that tallow is _flammable,_ but rather once it is ignited it has a lot of energy to release, and all of this energy converted is converted to heat and light in the fire. Nuts burn really well for the same reason. High fat -> high energy -> lots of energy to burn

A great use for the waste tallow, the stuff you scrape off, it to lubricate and protect tools with it. Wood shops of old always had tallow on hand to lubricate handsaws and wood planes and it kept them from rusting also.

@BumblebeeApothecary

3 жыл бұрын

Thanks for sharing, that's a great idea!

@FreakyFriday4Phaggs

7 ай бұрын

No way!

@ivanhorvat8964

7 ай бұрын

Right On !👋👍🙏🇨🇦🍁🇭🇷

@MuffinstoMangos

4 ай бұрын

Also, Saddle Makers/Leather chaps, etc makers. My Daddy was a Master Saddle Maker and also taught Saddle an Tack at school in my city in Tx. TSTI. Doesn't exist anymore of coarse. It was basically a trade school. He made alot of beautiful saddles, chaps, belts, etc...they used tallow alot. It's sad to me that lots of generations will not know abt any of this or even care abt it. 😢

@manuelferreira4345

3 ай бұрын

Real good for heavy duty zippers too

You've taken it to a Chemistry level. In a way, your method produces pharmaceutical grade tallow. I am impressed!

@zenoodle78

4 жыл бұрын

Good to know:)

@BumblebeeApothecary

4 жыл бұрын

Haha thank you! :)

@Amenranka

3 жыл бұрын

@@BumblebeeApothecary Hi great video thanks so much. But a curious question if the salt draws out the impurities to the bottom. Do I have to keep straining?

@finlayjones714

3 жыл бұрын

@@Amenranka in theory straining makes it so you don't have as much impurities from the get go, so as to decrease losses

@Amenranka

3 жыл бұрын

@American Grateful I have actually tried the method. I rendered my tallow four times and realized that after a few times rendering there is almost nothing left In cheese cloth

My farm friends took delivery of their slaughtered sheep a few days back and she gave me a packet of sheep fat. It wasn't a big packet at all but I rendered it and I got a jar with 225gms of beautiful white fat which is now sitting in my fridge.

I have followed your instructions and have made tallow about 8 times now. Thanks for the information. I have found that once I take the purified tallow chunk out the final time, I let it set on a baking rack for about 30 minutes to help dry off some of the residual water, along with dabbing it with a wad of the clean cheesecloth to remove surface droplets. It helps a lot before I melt it down for the storing step. Almost no water is left.

@Erin-up8yf

Жыл бұрын

How long does your tallow last? I’m curious if purified tallow has a shorter shelf life for this reason!

@ivettetrejo7520

6 ай бұрын

Do you use frozen suet? Or should we let it defrost first?

@Healinghands829

Ай бұрын

Thank you!!! I just made this recipe and still had water on it so now I have to use it quickly before it gets rancid.

Marisa-Thank you for being so generous with both your method and your encouragement. Sharing your experience with us is gold!! I purified my first batch this weekend. 5 lbs of grass fed leaf fat made about 4 lbs, or 5 pint jars, of white and scent free tallow. For me, the most work came at cleanup. I tried this idea and it helped. Everything metal and the cloth went into the strainer, then into the large metal bowl, then into the oven which had been warmed for a few minutes at 350° . Most of the fat melted into the bowl. Then I wiped everything with paper to remove more fat, and scraped the cloth with the spoon. Using the oven saved me some time and mess- a little heat was great with that stubborn, hard fat. Hope this helps someone else. Happy tallow making to all! ♥️

@BumblebeeApothecary

2 жыл бұрын

Thanks for sharing!

@perfectlessons

2 жыл бұрын

Oh great idea!

@kimberlypruszynski1122

7 ай бұрын

thanks for sharing! It can't be worse of a mess than beeswax

What she's referring to as "gelatinous impurities" is really just a strong beef broth. The bits you strain out can be further cooked in an oven or crockpot until they are crisp and brown and tender. Drain them of the remaining fat and use them in salads for garnish, for cracklin' biscuits, or just spread on bread. My grandmother's process used baking soda, not salt: First melt and render with plain water, Strain out the bits and put them to brown Chill the tallow and remove it from the broth Broth goes to soup Melt tallow with about an equal amount of water and some baking soda (1/3 cup or more, depending on how much you are purifying) let it simmer a couple of hours Chill and scrape Repeat the baking soda and water step a couple of times if you want

@RebeccaC2024

8 ай бұрын

Hi I have a question. Wouldn't the "beef broth" be extremely salty

@freepilot7732

8 ай бұрын

​@@RebeccaC2024you can add cabbage while simmering the broth, then strain and toss the cabbage. The cabbage soaked up a good amount of the salt.

@pauljohnson2372

8 ай бұрын

​@therichgirlnextdoor a couple of potatoes will also pull salt

@freepilot7732

8 ай бұрын

@@pauljohnson2372 That's true. I actually was going to mention that tip. Cheers.

@haretyper4954

7 ай бұрын

I want to eat at your house so bad 😂

I freaking love tallow. It’s one of the very few things that doesn’t break me out or cause any weird reactions on my skin.

@BumblebeeApothecary

4 жыл бұрын

Yay, another tallow fan! 😃🙌🏼

@mj6463

2 жыл бұрын

@Crimson Outdoors Co. yeah, those seed oils are also all unsaturated or polyunsaturated fats, which are now understood to be far worse for us than the saturated fats found in animals, which are far more stable.

Wonderful to watch! ☺ I render tallow similarly. It's just the "cleaning" process that I take it one step further. Once I've cleaned/cooked in water the tallow I've rendered, I place the now clean tallow back in my heavy bottom pot and slowly bring it up to a simmer. Keeping an eye on it the whole time, not stirring, only watching the small bubbles that rise from the bottom of the pot. Those bubbles are the indicator that there is water in the tallow/fat. Immediately when the bubbles stop, I remove my pot from the stove and pour the now clean and water free tallow into my hot jars. If I for some reason haven't kept a close enough eye on the simmering off the water and I have scorched the tallow, it's back to step one again 😳cleaning/washing until clean/white again... I have also used this cleaning method if any of my tallow, lard or other solid animal fats have gone bad/rancid and even done the same with old ugly looking saved bacon grease... Once washed as many times as needed. Fat is once again not smelly/rancid or discolored. Even the old bacon grease comes out pure white, no smell and no taste. Same as if it was newly rendered lard.

@jwm4ever

4 ай бұрын

Thank you..that's awesome information too. ❤

@kit0690

2 ай бұрын

Thank you!!! I rendered for the first time this winter, and it came out well, but still has an odor, and my lard scorched a bit, and smells even stronger than my tallow. I’ll be going through this process to purify everything!

I just canned 26lbs of hamburger this weekend and ended up with a 2lb block of tallow just like you had. I have not done the second rendering yet, and thank you so much for this. I will be canning most of it. Thanks again. And yes, the lovely gelatinous leftover is super delicious and good for you! I added some to a crock of bean soup, so good!

@teresakelly2063

3 ай бұрын

How do you can your burger and how do you use it later?

@Lewisusa11

3 ай бұрын

@@teresakelly2063 I do it 2 ways: 1. Just brown the hamburger and then add to jars and process in pressure canner. I also make patties and then freeze them on cookie sheets and parchment paper and then vacuum seal when they are hard.

Thanks for spreading the word about Grass Fed Tallow! We love what you are doing!

It's great to see you developed your process since your earlier versions. Nice tallow for sure.

Thank you for showing this!

Awesome! Thanks!

I am really impressed by your knowledge and techniques! You do a really awesome job! Thank you for sharing!

Thank you for further instruction on this process.

@BumblebeeApothecary

4 жыл бұрын

You’re welcome! 😊

Great job!

Thx for sharing 😊

Great video. Even a bachelor with two left hands when it comes to cooking was able to follow along and turn the pungent beef fat from my last roast into a nice clean tallow. Thank you! I really enjoyed your calm and clear delivery of the information.

Thanks for posting. Your lotion recipe is the best I've tried.

@BumblebeeApothecary

4 жыл бұрын

That's wonderful, thank you so much!

Thank you! Love your channel👏

Thank you for this! I am super excited to get started :)

13:40 This is how you know the collagen/gelatin is thoroughly extracted, the fat crystallizes into a brittle block, not crumbly or pasty at all, like candlewax. The technique used here is technically a kind of recrystallization, which can be used for purifying anything that you can dissolve or melt at reasonable temperatures

@BumblebeeApothecary

Жыл бұрын

Thank you for sharing :)

The hood really preciates your work! Love from South Africa. ✊💪

Thank you!

Love your videos

I love how you explain everything great job

@BumblebeeApothecary

4 жыл бұрын

Thank you so much! This made my day :)

Thank you for this video!!!! Second time making tallow but first time doing the extra step of purifying. You broke it down so well and I’m so happy to do this method moving forward. Now I can not just cook with it but make skincare 😊

Amazing video, thank you so much for the info!

Great vid and advice! Thank you

I just recently discovered the joys of tallow skincare, and have been making my own. I was so glad to find this resource, because I'm sure the next thing I will want to do is try my hand at making my own tallow. :) You made an excellent video, making this process very clear, and I have confidence that I could do this.

Thanks so much Marisa! :) I love how easy and simple your videos are. You have a wonderful way of explaining things. I'm trying this method today with my beef tallow xx

@BumblebeeApothecary

Жыл бұрын

I'm so glad i'm of help! :)

Amazing! Thank you so much

This is very helpful, thank you!

Hello! I just became your follower, I absolutely love your videos, you’re very knowledgeable person, we are so lucky to have you showing us all that. 🍀

@BumblebeeApothecary

3 жыл бұрын

Thank you so much!

Thank you so much for a great tutorial. I just finished my first batch and it turned out great and odourless. You really gave me confidence to really try this and not just watch the tutorial and wishing to maybe someday get courage to start. Greetings from Iceland 🥳

Thanks again!

Thank you for sharing.

This is a wonderful video. These ways need to be preserved. Great to see a young family doing this.

@BumblebeeApothecary

3 жыл бұрын

Thank you so much!

Thank you. I used this method for some deer tallow but brought it up to a boil in a Dutch oven after purifying and all the water evaporated. It’s important to get the water out because it can cause it to become rancid quickly. The goal is to boil the tallow but make sure it doesn’t get to the smoke point so it doesn’t burn it. Turned out great.

@VaraSwift

Жыл бұрын

How did you know it was all boiled off? Could you see a separation layer disappear?

@kolbietafoya1672

Жыл бұрын

@@VaraSwift actually you can hear it. If you have ever dropped a couple droplets of water in hot oil it makes a crackling sound. It made that sound for about 1-2 mins until all the water was evaporated. I can’t emphasize enough though to only get it hot enough to evaporate the water and not burn your fat. Water evaporates around 212f and tallow has approx 400f smoke point so the temp needs to be somewhere in that range.

Great video!

Wow thank you.

Thank you so much for your video, you really clarified not just the tallow, the whole process for this, I remember my Grandma doing this, but I never had the details as you show it. You have my like and a new follower.

@BumblebeeApothecary

3 жыл бұрын

Thank you so much!

Thank you I do appreciate u showing us how to make clean unseated tallow.

@BumblebeeApothecary

3 жыл бұрын

You are so welcome!

Thank you love the tutorial video

Love this video! Thank you so much!

this is so genius! Thank you! I've been rendering for years and i've never heard of this before!

@BumblebeeApothecary

2 жыл бұрын

Thanks!

Thank you for this video, just on time, I just got some tallow this weekend, followed your instructions and became PERFECT. 👍

@BumblebeeApothecary

4 жыл бұрын

Oh yay! So glad to hear it! 😃👍🏼

Thanks so much!

Great Video!

You can put a large spoon through the v at the top of your strainer, set the strainer in your bowl with the spoon on the outside. Your strainer will be braced, and It will allow you to use both hands

Always love your videos Marisa! You not only go over every step for us visual learners but you also audibly explain what you're doing as well as why, while adding tips to make it smoother. I really appreciate you and your knowledge. You have taught me so much throughout the years and helped me take better care of my family. Forever grateful to have found your channel . Keep spreading the love!

@BumblebeeApothecary

Жыл бұрын

Thank you so much for all your support! I really appreciate it more than you know :)

@ivanhorvat8964

7 ай бұрын

DITTO ! Too people do high speed videos without a word or typed into , and is VERY ANNOYING !!!

Thanks!

Great video. Love it. Thanks🤗

You are a great teacher. I'm very much looking forward to converting our deer tallow from our successful hunting season into bar soap using your instructions. I used your hyperlinks as well for those purchases. Keep up the great work.

@BumblebeeApothecary

Жыл бұрын

Thank you so much! :)

My wife makes soup stock from the start lots of bones and veg wonderful soup sometimes we just drink the stock

I love this 🌟soooo amazing

Thank you for sharing this.

Hi, thank you for your video! It would be great to know exactly how much time has lapsed during the crockpot rendering.

Thanks so much I am interested in purifying tallow for soapmaking and am thankful to learn how to eliminate the odor and tint.

@BumblebeeApothecary

4 жыл бұрын

Wonderful! You're welcome :)

Thank you 😊

You have been so helpful! Thank you! I love how you do things😊

Loved this... did exactly as you said and mine came out perfectly. Tasteless, odorless perfection. Thanks for your help.

@BumblebeeApothecary

3 жыл бұрын

Wonderful!! Thanks for sharing!

@faybosgra2599

6 ай бұрын

How long did it take for the initial rendering. My crock pot has only a high and low setting. I set it to low and after 3 hrs I turned it to high as it did not seem hot enough. I'm now on hour 5 (second hour on high)....I might transfer it to a pot on the stove

Great tutorials. I've used your videos to make cannabis infused tallow salve (which works great at relieving pain relaxing my boys muscles after intense seizures) and tallow lotions, which both work great. Those first tries did smell like beef, even with some good essential oils added, so the next round will be much more pure and aromatically pleasant. Thanks!

@BumblebeeApothecary

4 жыл бұрын

Oh wonderful, glad to hear it! 😊

@pauloshea909

4 жыл бұрын

B

@TheMaryConway

4 жыл бұрын

David Cromar how do you make your cannabis salve??

@garretmkiii

4 жыл бұрын

More salt and more rinse steps should clear up that smell. Doing more rinse steps with a smaller volume of water is more effective than doing one rinse step with a large volume of water.

@above_genetics

4 жыл бұрын

@@TheMaryConway I decarboxylate the flower in the oven first, then add it to the tallow/olive oil in the crock pot for 6-8 hours on low and the cannabinoids transfuse from the plant to the fats. Then I follow either the lotion or salve tutorials on this channel.

That's pretty fantastic.

Thank you.

I have a few jars on my canning shelf. I love making soap out of it. Winter is my soap making season. Thanks for sharing such a great step by step video for people who may feel intimidated about just doing it. ☮️-Kirsten

@BumblebeeApothecary

3 жыл бұрын

You are so welcome! Good for you!

@rachellestringer

8 ай бұрын

What do you add to the tallow?? 😮

Hello, thank you so so much for this video! I’m from Los Angeles and recently moved to a very rural town in Hawaii and have been trying to be a lot more independent and resilient on my Homestead. Back in LA I used your method with leaf tallow I got from a local butcher and it works perfectly! Since I’ve been here we bought a half a cow from a local rancher, I saved all the fat and just made my first batch, had to purify it a few times since I used both leaf fat and other fat and it’s perfect, thank you so so much, it feels good to be able to use the entire cow!

@BumblebeeApothecary

2 жыл бұрын

That's wonderful!

@jjhulce722

2 жыл бұрын

Are you on the Big Island?

@sunnybyrdbotanicals4789

2 жыл бұрын

@@jjhulce722 yes! North Kohala

@rubyjlove

2 жыл бұрын

Hi! I’m in LA, do you mind sharing which butcher did you get your leaf tallow from? Is it grass fed? TIA!

@sunnybyrdbotanicals4789

2 жыл бұрын

@@rubyjlove Standings Butchery on Melrose sells quality grass fed tallow. If you want to make your own you can call and ask them if they have the leaf fat for sale and you can make your own.

Great video. Thank you so much.

Best tallow vid. Thank you

An easier method for me is to first strain through a fine mesh strainer and then a single coffee filter. Replace the filter as necessary.

yay ~ what a fabulous video. i was just gifted some bear fat, and i'm going to try your method. my mom recently rendered some deer tallow and used your video. she was ready to share info, i was telling her about the bear fat, and she said oh watch that video from that cute gal, she has some kids and lives in colorado maybe. i said oh yes i know who you are talking about. thank you for such an informative video, i know what goes into video editing, well done and merry christmas

@BumblebeeApothecary

4 жыл бұрын

Oh wow, thank you so much! This is the sweetest comment! You’re very welcome 😊 It is a lot of work, but I do love doing it 😃 Merry Christmas!

@splendidescape

4 жыл бұрын

You eat bear in america? OMG..

@dana102083

4 жыл бұрын

@@splendidescape your judgements are not called for in North America.. There are populations allowed to harvest the lands. I don't eat rabbit uterus but wont say anything to someone who does. You have the internet, learn before speaking.

@alexd4066

3 жыл бұрын

I’m jealous wish I had bear far to render!

@rubygray7749

2 жыл бұрын

@@dana102083 A bit harsh!!! And somewhat defensive! We from other countries without bears, are understandably surprised to hear that bear is eaten. It does not come within the biblical description of kosher meats, which have cloven hooves and chew their cud. Those are animals more normally killed for food.

Thank you to yo! I feel in love with tallow .

This was interesting! In regular beef fat rendering, we heat the fat on the stove top on medium heat till melted, then strain, cool and place that slab of fat into a large pot of water, and boil 5 minutes... cool, remove the slab of fat and do it again... you can add salt to the water to purify additionally... seems about the same to me! Enjoyed the video!

@BumblebeeApothecary

Жыл бұрын

Thanks for sharing! :)

Does the salt affect the taste ? Or does it stay with the water? I know it seems like stupid question but I’m asking because another video I watched the lady said you can repeat this process a bunch of times each time using salt again. If you did the process 3-4 times and each time use 3 Tbsp that would be a LOT of salt

Very cool.

Awesome job..love the knowledge and ideas

This was a great video! I'll admit, I was skeptical when I read wet method and saw the water that was used as I have been warned it can make tallow/lard/schmultz more perishable, but your method is very thorough, and I would feel safe using it. Now, I just need to build up a nice collection of beef fat in my freezer to make this. Thank you!

@BumblebeeApothecary

4 жыл бұрын

You're welcome! I thought the same thing at first, but I have made SO many batches of tallow this way, and it's never molded :)

I've made tallow/ lard three times now, and I reference this video every time. Thank you!

@henafirdous4056

Күн бұрын

Is your tallow odour less?

@alyssakaiser3524

Күн бұрын

​@henafirdous4056 It always has a bit of a greasy smell. So no, not entirely odorless.

Its fun to make.

amazing helpful video... thank you 💗💗

Instant pot has a slow cooking setting that would make it so much easier. I make bone broth in mine and I let it cook on the slow cooking setting for a few days and it’s always perfect. I mostly use the slow cooking setting. Trust me you would love it too if you try it 😊

@ivanhorvat8964

7 ай бұрын

👋👍🙏🇨🇦🍁🇭🇷

@LCF0110

7 ай бұрын

I’m trying to render 5lbs of suet in my instapot on the slow cooker mode and low setting. It’s been going for almost 12 hours now and is now where near being fully rendered yet :(

Thank you so much for this very thorough video! So well done and I’m making my very first batches of tallow today. The only question I have is you said “render for awhile” for the first time. Can you suggest approximately how long the first render should cook for on low?

@BumblebeeApothecary

2 жыл бұрын

You're welcome! The first rendering time varies a lot depending on the size of fat chunks. For ground fat, which is ideal and renders the quickest, I usually let it go for 8 hours. I have more tips here: kzread.info/dash/bejne/d3xptqygc9ywpco.html

@iyabomarvel8506

2 жыл бұрын

@@BumblebeeApothecary in this video how many pounds of raw beef fat did you put in the crock pot, and how many pounds of tallow did it make? Finally found a farm an hour away that provides grass fed beef fat

Excellent

Thank you, wonderful lady! Totally appreciate this.

Used your recipe to make tallow pucks for cast iron and griddle cooking! I molded them with cupcake tins after purifying. Thanks for sharing.

@BumblebeeApothecary

2 жыл бұрын

What a great idea!

Thanks Marissa! My first whipped balm did smell beefy 🤢 which lead me to put to much of the peppermint EO and I ended up getting a bit of a reaction on my skin 🤦🏽‍♀️ but the second time around was better as I purified it once and added some to my first balm to lower the EO ratio without adding any extra beef smell. Next time I will give your method a try :) it will probably be even better. 👍

@BumblebeeApothecary

4 жыл бұрын

You’re very welcome! Sorry to hear about overdoing the peppermint! 😣 This purification method should help 😊

@universezero2590

4 жыл бұрын

What reaction did your skin get ?

Thanks,great lesson.

It’s wonderful to know how to do this. Thanks

This was a super helpful video. I'm making my first batch with 6 lbs of fat in a huge pot. The only thing I wish this video had was descriptions of about how long you simmered things for in every step and how long you left things in the fridge, just to give us beginners a rough idea of how long to do things for.

@joynjrny

10 ай бұрын

I don’t think it’s possible to really nail down exact times. The added lesson here for us is to become more aware intuitively by recognizing when things are ready/done. We’ve lost that skill because we’ve gotten so use to grabbing it off the shelf at the store but with patience and practice we can become more in touch with the old ways and gain our confidence and independence back.

Excellent video! I just use the fat from 75% ground beef that I brown ( before seasoning the beef). I recently browned 15 lbs of ground beef ( canner ☺️) and got almost1 1/2- 2 pints of Tallow after clarifying. Maybe it’s not tallow but it came out white and hard after clarifying 3-4 times.

@BumblebeeApothecary

3 жыл бұрын

Thanks for sharing!

Beautiful

Thanks for sharing.

Love the video, have you ever used the gelatinous water? I used the muscle fat and the remaining water was super jelly-like, was wondering if I could use that for soups and sauces since it must be full of collagen.

@chloemcwhinney734

Жыл бұрын

Never thought of this … I might try this !

@foxywhitetip7387

Жыл бұрын

I’m planning to mix it in with the doggies meals ‘nothing wasted around here 🤣

I love this video. I watched it before and then again just now because I am currently rendering lamb tallow. I couldn't figure out how to get out the meat smell. But this has helped. I hope it turns out really well. We'll see.

@BumblebeeApothecary

4 жыл бұрын

Thank you so much! This should help. Let me know how it turns out! 😊

@hyrunnisa997

4 жыл бұрын

@@BumblebeeApothecary it turned out really well. I have almost 5 lbs of fat rendered.

@iamsarvajeet

3 жыл бұрын

@@hyrunnisa997 how was it , were able to eliminate any after taste or smell.

@lizcopemanhardwick

2 жыл бұрын

If you put a sprig of Rosemary in with the fat it also gets the meat smell out. Have been doing that for 50 years (learnt that trick in France in the 70s)

@RD-cd6iu

3 ай бұрын

Help, I rendered my tallow. Dry method, however, after I strained it and put it in the freezer and it still smells like beef. Can I render it again and add the salt and water, and it will take out the Beef smell?

Thank you

Hi Marisa! After storing the tallow in your mason jars, how do you melt it down when you’re ready to use it? Or would you just scoop it out? I feel like that would be difficult when it’s solidified. Thanks in advance, I appreciate you!

@rmonogue

7 ай бұрын

I chill it in a flexible container, like plastic, then pop it out when it solidifies. Then I store it in ziplock bags in the freezer. I keep a chunk in the fridge, so I can cut bits off as needed.

Thank you, from Melbourne Australia. I'm going to source some grass fed tallow to render and whip into cream for my mother who is doing radiotherapy. It causes skin irritations and we are conscious of skin products full of other chemicals. Thanks for your wonderful videos. I've subscribed!

@BumblebeeApothecary

3 жыл бұрын

That's so nice of you! Sending well wishes for your mother!!

@janelleshaw5254

3 жыл бұрын

I am from Melbourne & used this www.cherrytreeorganics.com.au/products/organic-beef-tallow?variant=360320777 - 100% grass fed organic small local farms x

@katherinem1924

2 жыл бұрын

@@janelleshaw5254 Thanks for the link!

@joallsopp160

11 ай бұрын

I whip my rendered tallow up with some Australian Organic jojoba oil into a lovely face/body cream. No nasty chemicals in it , just essential oils and my 62 year old skin loves it. Use it on my décolletage too and it’s made my skin nicer and nicer over the years. Great idea after chemo I would say or any operation and scars