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Old 02-19-2013, 06:05 AM   #1
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How do you store your pig fat?

Okay, so I made really nice, fatty country style ribs last night that left a lot of pork fatty-goodness behind. So I thought I would keep it and cook with it. I am unsure, however, if I should I refrigerate it or leave it in the cupboard? Thanks in advance!

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Old 02-19-2013, 06:17 AM   #2
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I read this as "How do you store your big fat?" and was able to tell you that I store mine in my big belly.

I like your version much better, although I don't know how to store the type of fat you are talking about!
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Old 02-19-2013, 07:29 AM   #3
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I keep my lard in the fridge just to be safe. It supposed to be stable at room temp but I bought some that had not had all the water cooked out of it and it went rancid. If I had kept it in the fridge or freezer that wouldn't have happend so to be safe I keep it all in there now.


It can also be kept in the freezer.

Last edited by PaminKY; 02-19-2013 at 07:50 AM..
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Old 02-19-2013, 07:30 AM   #4
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yeah, what you get from this sort of process is NOT pure fat, there will be some liquid and protein in it too. even if commercial lard can safely be kept in the cupboard, for this stuff you gotta refrigerate it, and don't keep it forever either.
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Old 02-19-2013, 09:47 AM   #5
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I keep all my pig fat in the fridge. Its just bacon grease though. My grandma always had a big mug of it in the fridge, so I have done the same. I love tossing a big spoonful into a hot pan and sauteeing veggies with it.
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Old 02-19-2013, 11:03 AM   #6
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Thanks. I will move it to the fridge! MMMmmm, bacon grease veggies. Love.

Janetsbreeze: I store my fat there too, and in my thighs, and in my waist, and in my fingers.....:
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Old 02-19-2013, 11:15 AM   #7
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I like to freeze large amounts of pork fat when I have it in an appropriate size sheet pan. Then when it's frozen, twist the pan and break it into smaller pieces (or cut it into squares and place those in a plastic bag for quick use/defrosting. It's great in soups and to fry pork for pork casseroles. I also add pork fat like this to my homemade breakfast sausage when I make it to be sure it's not too lean.
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Old 02-19-2013, 11:57 AM   #8
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Buttoni: That is a great suggestion.

Question: Has anyone made a fat bomb or some type of 'candy' using pork fat instead of CO or butter? Just curious.....Bacon and Chocolate sound good together...
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