Welcome to our Carnivore / Ketovore / Keto Online Community!
Welcome to Carnivore Talk! An online community of people who have discovered the benefits of an carnviore-centric ketogenic diet with the goal of losing weight, optimizing their health, and supporting and encouraging one another. We warmly welcome you! [Read More]
- Replies 13
- Views 402
- Created
- Last Reply
Top Posters In This Topic
-
Geezy 4 posts
-
Bob 2 posts
-
ketomonster 2 posts
-
Skeptic 2 posts
Most Popular Posts
-
Yes, I do. When I buy the fat like that the butcher usually leaves a few strands of red meat. It makes some really nice snacks once fried and "most" of the fat is rendered. Tastes amazing. S
-
savory
-
Yeah, I definitely cooked mine too fast. Mine was rendered in 3 hours. My fat looks like rice crispies, tastes burnt. And the tallow reeks. I'm still using it though, but I definitely need to exe
It’s tallow making time again.
Picked up 5 pounds of Wagyu fat for tallow.
Cutting it up into bite sized pieces. I noticed that this fat has a different texture that the beef fat I normally use. It’s crumbly.
In the pot with about a 1/4 cup of water to keep it from sticking initially. The water will cook off.
Coming along nicely. Keeping the temp low between 200° and 250°. It’s a slow process so gotta stir it ever half hour or so.
Further updates coming.
Sent from my iPhone using Tapatalk