In ATTEMPTING(note the capitalized word) to render tallow from beef trimmings, I had: (1) cut up the beef trimming with scissors into small pieces; (2) through them in a pot and (3) brought it to a boil then (4) reduced heat to 'simmer' and (5) left it for 20-22 hours. My question is: Does this cause ALEs? Would this not be an advisable process to undergo for the health-conscious? General question: at which point-if any- in temperature/time are ALEs produced and when does it have a negative effect on health if at all? What precautions or alternative prep-methods can one avail himself of to circumvent this effect?
asked byMrMagicman (46)
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