Make some cooking fat.

I absolutely love the thrift and economy of rendering tallow and lard from what would have been thrown-away scraps. I usually have a small container of beef fat, and another of pork fat in my fridge, which comes in handy for all sorts of cooking tasks.

perfect... we render smoked brisket fat for cooking. Adds a lot of flavor too.

If you cool it upside down in a jar with a bit of salt water it'll draw out the rest of the impurities which you'll be able to pour off.

Bookmarked! Thank you, Chef Gruel! I love my $40 Dutch oven! Heavy Bottom; my band name when I was in high school😂🤣😂🤣

The smoker is the perfect place for me to render fat especially beef, eight to 12 hours on a smoker at very low heat you end up with pure Tallow and a bunch of cracklins

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Great to learn more cooking basics. Thank you!

My technique is roughly similar, but I bring the liquid slowly up to 260ish ensuring that all the water has boiled off and leaving the fat shelf stable. In this case with the broth, I'd add a reheating step with the tallow you pulled off simply to ensure it's dehydrated.

Nice I eat lots of tri-tip on carnivore/ keto usually just cut it untrimmed into steaks and finish with butter in stainless pan

This is the way 💪🔥🧊

Well done

How long does homemade tallow last in the fridge?

Have you ever made a video on making your own ground meat from a chuck or brisket, and what trimmings can be used for the burger or tallow, and what not to use? Grind size, etc...

Thanks, this is very timely as I've just smoked kalua pork from a 7lb shoulder and have a lot of fat after pulling apart the meat, was looking for how to melt it for cooking.

can we see how you turn the fat into the tallow. Seems the video skipped that little part, I toss so much fat when I trim down the Pacinha cuts, I would much rather turn that into tallow.

This is so true

My grandson does it for me!