Liquid gold for cooking

[butcherboy]

Here is a little bit of beef fat I rendered today. 23 cups at 16 oz each. Next batch this week will be twice this size. I have one big mason jar of pork fat left and will render some of that next.

 

[ozyclint]

That is what's called winning juice on Alone.

 

[pacoalcracker]

More like real gold for the cardiologist that is going to perform that triple bypass surgery. Certainly, it tastes great, but I will stick to my EV olive oil.

 

[peterk123]

We only cook with beef tallow. Bear and raccoon fat is preferred, but we don't always have it. Will also use pork fat. And I never let that homemade bacon grease that is at the bottom of the skillet go to waste.

 

[Johnpaulameen365]

How much fat did you begin with to end with that result? How do you store it for long term ?

 

[butcherboy]

I didn’t weigh it but I think it was around 25-30 lbs. I grind it once through a 5/8” plate. Usually into a clear plastic bag inside the appropriate sized box and then into the freezer until I’m ready to render it. I’ll stack the cups in a box and then store it in the freezer. The rendered beef fat will last up to a year just sitting on the counter.

No worries about clogged arteries. This stuff is better for you than vegetable or any of the nut and corn oils. I also use olive oil but dang that stuff is expensive!

 

[Wrench]

Once you learn how vegetable and seed oils are made and how they originated.....you'll never touch that garbage again.

 

[wnelson14]

More like real gold for the cardiologist that is going to perform that triple bypass surgery. Certainly, it tastes great, but I will stick to my EV olive oil.

This is false