Yesterday's project.
I have some processing to do as well. 
Discussion
Nice. Everything taste so much better, cooked with tallow. I'm going to make lard next, I don't use it much, but I love baking powder biscuits made with it and pie crusts.
Do you like it nore than others? I must say tallow is not my cup of fat. It reminds me of crayons for some reason. The temperature is great for cooking, but it ruins the taste for me. Lard is more subtle for me.
Yes. I love the flavor tallow leaves.
I use a little lard, I love baking powder biscuits and pie crusts made with it. Other then that I don't use it much.
i only use beef tallow, and mostly add it to frying burger patties but i don't throw it away, reuse it several times, don't let it get too hot
about the only thing i have to say about high fat diet is i need fiber to digest it properly, otherwise it passes too quickly... finding suitable cellulose forms is a puzzle i don't have quite ironed out
Some days, I'm carnivore, and some days I'm not. I struggle with fiber as well.
yeah, there is a sorta carnivore solution: milk
milk is both sugar and to some degree also fiber
it was one of the most fascinating things about living on a diet that was pretty much only full fat 4% milk
no funky teeth, hardly even need to brush, and no problems in the pooper
It’s more of an availability thing for me. We process beef regularly and have tons of suet readily accessible. If we raised pork.. we’d definitely prepare and use more lard. As for the taste, I like both. For me, lard lends itself more towards baking and tallow for frying but not a hard rule.