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Post by Deleted on Aug 7, 2015 1:18:04 GMT
We purchased some leaf lard at a farmer's market a few months ago and I am not able to tell if it is rendered or not. I have not used it for cooking yet only to season my cast iron. The farmers we bought it from don't answer their phones as they are likely very busy, and we have moved away from that area so I am unable to visit the market and ask them in person. They bottled it up in a mason jar and put the expiration date as 6 months from the day I purchased it, if that helps. It also smells bacon-y lol. The videos I've watched to try to get an answer all explain how to render lard, but I can't find any that tells me what unrendered versus rendered lard look like. It is a solid off-white cream color when cold in the jar in the refrigerator that turns transparent (?) when it's melted. Oh and it looks exactly like this mountainharvestorganic.com/blog/wp-content/uploads/2010/12/lard_solidified.jpg |
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Post by terrilynn on Aug 7, 2015 1:46:09 GMT
That looks like rendered lard to me. Unrendered lard is chunks of pork fat that are cooked down (melted) and strained off. Sometimes there will be bits of meat mixed in with the fat.
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Post by Deleted on Aug 7, 2015 1:55:18 GMT
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Post by whisperwindkat on Aug 7, 2015 10:48:21 GMT
Sounds like it has been rendered to me.
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Post by okiemomof3 on Aug 7, 2015 12:53:47 GMT
yup, it's rendered.
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Post by Deleted on Aug 7, 2015 14:04:58 GMT
Rendered fat, un-rendered would be in chunks
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Post by Deleted on Aug 7, 2015 15:24:07 GMT
Oh wow yeah it is nothing like that picture. It is one whole mass of creamy solid versus different chunks/colors. Thanks so much! Is 6 months the max it will keep in the fridge?
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Post by wally on Aug 7, 2015 22:28:49 GMT
I sure dont know about the 6 month issue. I do know that the jar of bacon grease we keep in the fridge has not been used to the bottom of the jar for years.
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Post by feather on Aug 7, 2015 23:38:46 GMT
I keep mine in the freezer for years at a time.
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Post by manygoatsnmore on Aug 8, 2015 2:04:31 GMT
It pretty much stores indefinitely in the freezer and for a very long time in the fridge. If you don't think you'll use it all up in 6 months or so, scoop some out and put it in the freezer for longer term storage.  |
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Post by Deleted on Aug 9, 2015 18:41:29 GMT
Yeah it's a little past the date and it tastes exactly the same could be because our fridge has malfunctioned and frozen our stuff in the past? I'll definitely scoop out most of it for the freezer since we aren't even quarter way through with it yet. What's the best medium to store it in the freezer? Ziploc baggies, another mason jar (glass)?
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Post by manygoatsnmore on Aug 14, 2015 6:30:32 GMT
You can put it in a plastic deli container, or a straight sided glass jar. Really, just about anything you'd store frozen leftovers in. |
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Post by claytonpiano on Aug 14, 2015 22:04:55 GMT
We can ours. It seems to keep indefinitely on the shelf that way.
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Post by Deleted on Aug 15, 2015 21:50:22 GMT
You can put it in a plastic deli container, or a straight sided glass jar. Really, just about anything you'd store frozen leftovers in. Awesome thanks! |
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Post by Bear Foot Farm on Sept 7, 2015 15:52:54 GMT
I'd store it in glass, since plastic will absorb oils and it will eventually turn rancid. You can also melt it and pour it into ice cube trays for "measured" portions
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Post by Deleted on Sept 16, 2015 1:20:16 GMT
Yeah I don't think I even have any plastic storage that's used in the kitchen anymore. Thanks for the ice cube tray tip.
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Post by Deleted on Sept 26, 2015 0:04:24 GMT
When I render lard, I just strain it through cheese cloth into 1/2 pint mason jars, let it cool, then put it in the freezer. I do write the date on the top of the lid so I know when it was processed. It'll last a very long time in the freezer, not sure how long in the refrigerator, as it doesn't last that long around here,lol, we use it for everything.
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Post by Deleted on Dec 19, 2015 1:17:42 GMT
I have some given to me from someone that butchered a few hogs...my pie crust are...well..some of the best but always wanted real lard to try...Apple?..pumpkin?...rhubarb?...have been hoarding wild blackberries in the freezer picked of the farm...
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Post by Deleted on Dec 20, 2015 23:37:53 GMT
Pie crusts made with lard are the best! Yum. I'm envious of your jar of lard now. Lol.
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Post by Deleted on Dec 22, 2015 3:11:18 GMT
Pie crusts made with lard are the best! Yum. I'm envious of your jar of lard now. Lol. They are in the oven now...pumpkin and rhubarb...with a bit of wild blackberries picked off the farm this year...will try them in the morning. |
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Post by Deleted on Dec 22, 2015 23:50:32 GMT
Better than good...took two pieces of pumpkin to a couple in their late 60s today that I am doing electric work for...he asked why be an electrician when you can bake like this...have to protect the lard jar.
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Post by moldy on Dec 23, 2015 19:12:01 GMT
If you go to a local locker that processes hogs, they might even GIVE you some. I've gotten organ meat and extra lard at ours. I render it on the woodstove, and seal it in mason jars. It's been years since I bought shortening!
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Post by Deleted on Dec 24, 2015 0:15:02 GMT
If you go to a local locker that processes hogs, they might even GIVE you some. I've gotten organ meat and extra lard at ours. I render it on the woodstove, and seal it in mason jars. It's been years since I bought shortening! Can get a 200lb hog delivered to processor for $160...good pork..and lard. |
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Post by moldy on Dec 29, 2015 3:43:07 GMT
I also learned this year that our butcher will do lard in chunks or ground. I tried the ground this year - put a couple packages in the crockpot uncovered on high for a couple hours. The lard rendered beautifully. I drained the cracklins on newspaper and will use them in some cornbread this winter. No I really don't need the extra calories, but I'll try it at least once.
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