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Thread: preserving meat in a tub of beef tallow

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  1. #1
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    Dec 2011
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    preserving meat in a tub of beef tallow

    Anyone know about this method of meat preservation? ie storing it in a tub of animal fat at room temperature. I read a few conflicting stories about it. Some say you have to cook/cure the meat first. Others don't. Information on the method is sparse. How long can you store meat in fat? It doesn't have to be the meat source's own fat right?

    Was just trying to figure out this method because it seems like it would be a better alternative than the fridge and freezer. No thawing, more space in the fridge, freezer does not damage the meat, but most of all a much increased expiration date. This opens interesting possibilities like having fresh summer grass fed beef available in the winter.

    So, does anyone understand how this works? What are good and bad practices? Can you store raw meat in it? For how long? If not, can I just cook it and put it in there? Does the type of fat matter as long as its solid? Does it change the taste of the meat?

    If I don't get answers I'll eventually experiment with this myself.

  2. #2
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    Dec 2011
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    Bumpage.

  3. #3
    Join Date
    Apr 2012
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    Pemmican.
    Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

    Griff's cholesterol primer
    5,000 Cal Fat <> 5,000 Cal Carbs
    Winterbike: What I eat every day is what other people eat to treat themselves.
    TQP: I find for me that nutrition is much more important than what I do in the gym.
    bloodorchid is always right

  4. #4
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    If there is moisture in the meat it will go bad.
    Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

  5. #5
    Join Date
    Apr 2013
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    I remember making duck confit in school and it was AMAZING!!

    First you cure the duck by rubbing with salt, maybe sugar, and other spices and herbs. Refrigerate for around 2 days.

    Then you rinse the meat and curing spices off of it. Pat it dry very well, removing excess moisture is key.

    Then it is placed in a container below the rim, and you add enough fat to completely cover the meat. The fat will have to be rendered to liquid to get it in the pan submerging the meat.

    Then the final cooking process is a very very light bake at around 200 degrees F for 5-10 hours.

    This can then be sealed in jars or stored for many months if done correctly.

    I used duck, but I am sure most meats are applicable. And there must be many variations of curing spices, cooking methods, and tips that have gone unmentioned.

  6. #6
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    Keep in mind that "room temperature" used to mean something very different from what it means to us now.

  7. #7
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    Room temperature is 72-74 degrees. Has that changed?
    Steak, eggs, potatoes - fruits, nuts, berries and forage. Coconut milk and potent herbs and spices. Tea instead of coffee now and teeny amounts of kelp daily. Let's see how this does! Not really had dairy much, and gut seems better for it.

  8. #8
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    Quote Originally Posted by Knifegill View Post
    Room temperature is 72-74 degrees. Has that changed?
    That is hot for me. When I lived in the states I set my hermostat to 68F (which is 20C) and was toasty warm. I'd regard 'room temperature' as being anywhere from about 12C to 20C.
    Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

    Griff's cholesterol primer
    5,000 Cal Fat <> 5,000 Cal Carbs
    Winterbike: What I eat every day is what other people eat to treat themselves.
    TQP: I find for me that nutrition is much more important than what I do in the gym.
    bloodorchid is always right

  9. #9
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    Quote Originally Posted by Knifegill View Post
    Room temperature is 72-74 degrees. Has that changed?
    They used to keep this stuff in an unheated pantry in houses without central heating.

  10. #10
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    Oct 2010
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    I suppose it depends on outdoor climate after all.
    Steak, eggs, potatoes - fruits, nuts, berries and forage. Coconut milk and potent herbs and spices. Tea instead of coffee now and teeny amounts of kelp daily. Let's see how this does! Not really had dairy much, and gut seems better for it.

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