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Post by Skandi on Sept 6, 2015 11:55:27 GMT
Simple question but I can't find the answer online they all say refrigerated times. and I'm not refrigerating it.
Rendered beef fat sealed in glass jars, how long will that keep (unopened of course) at circa 50-60F ?
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Post by feather on Sept 6, 2015 16:59:01 GMT
Hi Skandi, always nice to see you here! I keep mine in the freezer, so I don't have the experience to help you. If you have time to read this thread: www.marksdailyapple.com/forum/thread2064.htmlThey talk about tallow being kept at different temperatures. They advise that all the moisture is boiled out of it before storing. Try to have as little air in the container, fill to the very top, as air does oxidize fats. I've kept soap making fats (coconut, lard, shortening) in solid form, kept at 55 degrees F, for a couple years with no degradation to it. Solid fat is going to keep a little better than liquid fat. (proof positive is the solid fat on my body) ha |
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Post by manygoatsnmore on Sept 6, 2015 19:38:34 GMT
If it's canned, it's not going to go rancid, with is the main problem with fats. As long as the seal is good, it should keep pretty much forever.
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Post by Skandi on Sept 6, 2015 20:16:14 GMT
It's the fat skimmed from the pot I boiled the ribcage of a cow in, then boiled in water, all the impurities I could see cut off, and then boiled alone untill it stopped spitting, then poured into jars right to the top and sealed. seals seem to be good so yay I can hope for a long life for it. Beef fat isn't something I use a lot of, but I do like it for dumplings in winter, and "puddings" and you cannot get it here, it's porkfat only, and I think that stuff tastes vile!
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Post by Homesteader on Sept 13, 2015 19:13:26 GMT
.......for as long as you keep feeding him........  |
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