00:00All right, have you ever seen the prices of beef tallow in the store for those little jars?
00:04Make your own, don't throw that fat away.
00:06These are just some beef ribs as an example that I'm trimming the fat off of.
00:10We're getting mostly fat, some meat, putting that aside because all this is going to go into a pan
00:17and I'm going to make my own beef tallow.
00:20So if you're throwing your fat away, you're just throwing away dollars upon dollars.
00:24So normally I'm just 100% fat, but there is some meat mixed in this.
00:28I prefer to keep it 100% fat, but that's okay on this one.
00:32We're going to throw it all the trimmings in here and render this down.
00:35So you can see it's probably 80% fat.
00:38You've got some meat in there, but that's all right.
00:41A lot of times I'll cut this up into smaller pieces, but I don't have time for that today.
00:45So we're going to put this and the smoker covered.
00:48This will go for about six hours at 225 to 250 degrees.
00:52And all it's going to do is render while covered.
00:54You can do it uncovered, add some smokiness to the tallow,
00:57but I prefer just to have it nice and pure with no smoke on it.
01:01There we go.
01:02Check out the sounds.
01:05You can see how hot it is, but basically the heat is rendering down that fat
01:10and then it turns into just that liquid form.
01:12It almost looks like just purified butter.
01:15That's why we call this liquid golden barbecue.
01:18So there we go.
01:19Played with it long enough.
01:20Now I'm just going to take a strainer and strain this out.
01:23But a jar like this in your grocery store is about 25, 30 bucks.
01:27Some places are, you know, 35, $45 per jar of beef tallow.
01:32Fry up some eggs, fry up some French fries.
01:35Reverse sear your steak in this, but do not throw this stuff away.
01:39Pure liquid gold.
01:43USA
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