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Tallow and Lard

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  • Tallow and Lard

    I asked the farmer I get my beef from (grass raised, grain finished [home grown barley]) if the next time they slaughtered an animal if I could get some fat to render. She came thru big time. I have about 15lbs of beef fat (suet from around the kidneys) and some pork fat (their pigs are not quite free range but better than average).

    I rendered my first batch yesterday but I'm wondering a few things

    How long will it keep ? (Storing in wide mouth 2cup mason jars)

    Any neat ideas to jazz it up for Xmas gift items to friends who would appreciate such a fine offering?

  • #2
    It will keep for months in a fridge.

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    • #3
      I am getting a pound of pastured lard on Saturday. Never thought to give it as a Christmas gift!
      My fat-phobic friends would think it was a cruel practical joke. Like getting a lump of coal...

      I always thought tucking some cotton batting under a piece of fabric and screwing the lids together on the jar was nice. Add a ribon & voila!
      --Trish (Bork)
      TROPICAL TRADITIONS REFERRAL # 7625207
      http://pregnantdiabetic.blogspot.com
      FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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      • #4
        You could melt it in a larger pan and use cookie cutters to make festive shapes =D
        Or just make nice labels and tie a bit of ribbon around it with a dangly mini-ornament. I wish Santa would bring me tallow!
        Cooking Primal with Otter - Journal
        Otter's (Defunct) Primal Log
        "Not baked goods, Professor, baked bads!" ~ The Tick

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        • #5
          I gave lard with a cast iron skillet last year. Not exactly jazzed up though.

          Sadly, I'm putting the cast iron away as latest blood test show I have near iron poisoning (eek).

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          • #6
            I was thinking along the lines of flavored butter but infusing small amounts with herbs. Has anyone ever tried this? I was also looking at trying to make lardo so if anyone has ventured into this and had advice.

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            • #7
              Originally posted by egger View Post
              Sadly, I'm putting the cast iron away as latest blood test show I have near iron poisoning (eek).
              Whoa, I wasn't aware there was such a possibility! Is this somethign I should worry about if I cook a lot with my cast iron skillet??
              My food blog, with many PB-friendly recipes

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              • #8
                Lasts about like butter, makes an amazing gift. I wouldn't flavor it, because that actually makes it a lot less versatile and possibly more prone to spoilage.
                If you have more than maybe a pint, you might want to freeze it. Won't affect flavor or anything.
                If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

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                • #9
                  I just parted mine out in butter-cube sized rolls, wrapped them in wax paper and put the "cubes" in a container in the freezer. Works great.

                  I do like the idea of flavored butter for gifts, but it could melt really easily and make quite a mess. Plus my dog would find it and eat it if it were under the tree.
                  Life is an ongoing Experiment of One, so here's to science!

                  My Primal Journal: http://www.marksdailyapple.com/forum/thread37576.html

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                  • #10
                    Pemmican for gift?
                    Or something that begs to be cooked in your plain fat - posh bacon? Golden goose eggs...?

                    Also - iron poisoning? Eek!

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                    • #11
                      Originally posted by Ajax View Post
                      Whoa, I wasn't aware there was such a possibility! Is this somethign I should worry about if I cook a lot with my cast iron skillet??
                      I think yes. I know I'm not the only one who has experienced this. From what I understand iron is especially slow to leave the body, especially if you are a man who doesn't give blood.

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                      • #12
                        One way I've heard of storing it (if you are afraid it will go bad but it keeps pretty well at room temp even and for months in the fridge!) is to freeze it in ice cube trays and then you can just thaw out a bit at a time as you need it.

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                        • #13
                          Mmm, lard. I rendered somewhat over a pound of pastured pork fat into lard the other day, got a little over a cup's worth in a wide-mouth mason jar. Really looking forward to cooking with it. Got it at the local farmer's market, $4 for 5lbs worth.

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                          • #14
                            You do need to watch iron levels. Get them checked with your checkup labs each year. I cook only with iron skillets and my iron is normal.

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