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Thread: Tallow and Lard

  1. #1
    Join Date
    Mar 2011
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    Ontario, Canada
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    9

    Tallow and Lard

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    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. #2
    Join Date
    May 2010
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    Sussex
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    It will keep for months in a fridge.

  3. #3
    Join Date
    Jan 2011
    Location
    Orem, UT
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    4,813
    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

  4. #4
    Join Date
    Apr 2011
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    913
    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

  5. #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).

  6. #6
    Join Date
    Mar 2011
    Location
    Ontario, Canada
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    9
    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.

  7. #7
    Join Date
    Mar 2011
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    293
    Quote 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??

  8. #8
    Join Date
    Mar 2010
    Location
    NYC
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    3,478
    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/

  9. #9
    Join Date
    Jul 2011
    Location
    Colorado or Vancouver Island or Wyoming
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    211
    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

  10. #10
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    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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