They shorten molecule fibers to produce something that ‘crumbles’. The bankers own the world… get used to it. GHEE! Powdered milk canned with nitrogen or carbon dioxide to replace air (which contains oxygen) will keep longer (decades) than powdered milk exposed to air. The trichinosis parasite infests muscle tissue and it may be that because it infests muscle tissue and not fat tissue, rendered bear fat is safe to eat. A little, because it has tannin, too much of tannin prevents absorption of protein. This page contains questions and answers about food shelf life from my readers. Has anyone ever tried freezing it in a cake pan until solid and than cutting it into blocks to freeze so it doesn’t take as much room in the freezer? we have used both leaf and back fat all my life with no problems. He still uses it and I am wondering if I should just throw it out. You can use it for candles and my fav is lye soap. We know that salt is an effective preserving agent. And it helps stave off neurological diseases like dementia, MS and Parkinson’s. Dec 29, 2017 - I'm going to show you how to render lard. Our brains are made up of 80% cholesterol. Bear meat, before it is consumed must be thoroughly cooked. Just like putting a piece of butter in the butter dish, I take a piece of lard out and put it in the lard dish. Intro: Foodsaver Ammunition Canning & Long Term Storage. If you mix fats from different animals (assuming infestation is not an issue) does this change the shelf life of the finished lard? You can store lard in the refrigerator or freezer if you want it to last for a long time. A bit of that bacon fat to season gravy and you’re on your way to great eating. For short term storage, the pantry is a-okay. Typically, stores offer turkeys at very low costs during the week before Thanksgiving. It’s a terrible predicament to find oneself in. Any statements or claims about the health benefits of supplements or foods made here have not been evaluated by the FDA and as such are not intended to diagnose, treat, cure or prevent any disease. But a hungry stomach really doesn’t care. I don’t want it to go bad. It’s easier and you have less scorching or burning of the product. My in-laws who used lard for all baking lived to 98 and 101 years old without dementia or Alzheimer’s! Smeared with peanut butter or some other condiment, the degraded texture was not noticeable to me. Most articles I have read recommend boiling the meat, throwing away the water the meat was boiled in and then further cooking the meat. Cholesterol also makes up a large part of your brain as well as the protective layer of your nerves. Oh a lighter note..IF your a nursing mother…and become engorged…find someone with freshly rendered lard and slather it all over your breasts. Not saying it’ll work for everyone but it worked for me. I rendered lard last year after you posted about it, and love cooking with it. As I mentioned a lack of jobs and food was the defining factor in this spike in suicides during the great depression. If you can use a half or whole hog a year ask your butcher to save the fat “and grind it” making it so much more easy, quicker and you can separate all the fat from the proteins. The quart jars with the hot lard I sealed, and yes, they seemed to vacuum seal as they cooled off. When it comes down to it, it’s all personal preference. I received to large plastic containers of lard purchased from some amish farmers. Lard has no salt or other chemicals in it – just fat. My grandparents told me stories of eating that same thing. I was raised by grandparents that lived rural Texas during the depression. you get a gold star for short comment straight the point. Put in 1 qt containers, put in freezer. Margarine, only if a good brand that is non-hydrogenated, is zero cholesterol. You will starve eating just rabbit they have no fat to speak of. Oven canning works great for prepping dried goods to stay fresh for years. I’d like to grow my own olive trees. Meats like bacon have two things going for it. Then some would be in disbelief that people would still do that today. I know, I’m fat and I love sugar. That is why rabbit are not great survival meat. In the freezer your lard will hold up indefinitely. It sits out on the counter until consumed. I believe that is what helps with the sealing of the lard jars when I do it. While trichinosis has been mainly eliminated in the pork that is sold in this country, there is a high likelihood that bear meat will be infected with this parasite. Layoffs and scarcity are the conditions that walk people to the edge of a tall building. Fat doesn’t make you fat, sugar makes you fat. All animals can carry trich. The grease is called smoked fat and once had a higher sale value than good butter. with what ever vitamins and minerals that you can find. When the lard is completely cooled, meticulously wipe off the rims of the jars to ensure that no pieces remain. Sorry for the duplicate – laggy computer! Keep in mind those that say the other with their research and all is based on profits. There are things put into your food that doesn’t even have to be on the label if it’s under a certain amount. Most of the US has changed from Lard to Veggie Oil eating what the label says as low cal and other things. I also use it for lamps when I’m out of kerosene. We threw the rest of that one away. You may not be old enough to remember but cigarettes where once endorsed by doctors. They are “illegal” here in the valley of the sun. Lard is rendered pork fat that has been strained of any meat bits or other impurities. Pastured hogs carry it. I’ll go into detail about your best options and how to maximize the shelf life of your fats below, but first let’s get the health aspect of various fats out of the way. Put it in quart jars and store the jars in the freezer. Also, I find that foods cooked with lard are more satisfying in smaller portions than with ersatz oil/shortening. :o). I believe that the temperature at which bear meat is rendered is not high enough to kill the trichinosis parasite. I’m back on the carnivore diet and feel better. Healthy fats are great but this is not used in a great amounts. GHEE! keeping in mind in a survival situation you need to do what ever you can to make it through, and also todays foods to me are garbage, its more about the cash than your health, Lard can make all sorts of skin remedies in a survival situation. Judy – Ah, I knew I must have been the 10,000th person to try it this way. Our bodies are intelligent and self-regulating. I remember you got a LOT of fat from the neighbors, so I’m assuming yours wasn’t all leaf fat, but still didn’t smell at all like bacon. Given that I agree that you should avoid store bakeries. Fat adds calories important to survival. You want the fat to slowly melt off. I also helped. I am going to be rendering some lard toward the end of the month. Buy it in the big 25lb blocks at Tractor supply or your county co-op/feed store…I know it says for livestock use only but salt is just basically salt. You can add a little at a time and it will shrink as it begins to render. Just be aware, it can explode later, if you heat the fat too hot. I’ve been supplementing for 40 years, now at age 88.5 yrs. Latest food guides are now including lard as a healthy fat. If it’s in a plastic container, it’s okay for long-term storage. When it’s solid I put it in the freezer for an hour, cut it into squares and wrap in wax paper. Ag to stop pasturing because that raises butterfat content. 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