We just harvested our cows and sheep, and here’s a look at how we process the meat, fat, organs and bones in proper head-to-tail manner. Paired with our stock of chicken, turkey, pork and vegetables, I reckon we’ll be fine for a couple of years in terms of food security.
Do you make your own tallow and broth?
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Great video – interesting to hear about adding salt to the fat when rendering. I have not done this before, usually just render with a splash of water. How much salt per kg?
We use an instant pot digital pressure cooker to make our bone broth (8hours) and then skim the top off and refrigerate and then take the fat off the top of that.