Lard of the manor

[Chickassan]

You really need an air fryer, much better for you. Not much of a taste difference either.

Good point. I’m changing my fryer oil asap.

 

[Northern Flights]

Many thanks for the tips folks. The only reason I shall be using lard is availability. Tallow is kinda hard to come by up here, even though this is beef cattle ranching territory.

Regardless, fresh lard is not a problem for my girls. I just like to restore/reuse/repurpose/recycle as much as possible. I suppose I could learn how to make fish and chips scented soap!

 

[Northern Flights]

I wouldn't use old lard for fear of the bird's health.
Fresh lard, in moderation, might be okay because, TBH, Suet for wild birds is made from beef fat.
@Texas Kiki Might know.

Imma like your post, simply cause yer from one of the coolest named places on earth:Waukesha. Always liked that name. I grew up on the Lakehead and even stood on the bridge wing of the Fitz back in '66 when she was tied up at our elevators in Port Arthur, Ontario. We great lakes folks have thick blood — and skulls. I used mine to ice fish many times, but had to give it up a few years back.

 

[Northern Flights]

Good point. I’m changing my fryer oil asap.

If you have enough left over after lathering yourself in it to keep warm, distill it into biodiesel and setup a gas station. You'll be rich!

 

[Mosey2003]

My friend that raises hogs actually bought bacon fragrance and is making bacon soap with lard

I stick to using it for pie crust, personally. I have about 25lbs in the freezer I need to get rendered. Always something to do, never enough time or inclination

 

[Northern Flights]

My friend that raises hogs actually bought bacon fragrance and is making bacon soap with lard

I stick to using it for pie crust, personally. I have about 25lbs in the freezer I need to get rendered. Always something to do, never enough time or inclination

I sure hope he don't like walkin in the woods unarmed... He'd be real popular with the critters that like to gnaw on folks.

My Little Nest of Vipers has suggested I setup another used oil drum in the shop and store the used blubber in there. Man, she really is clever. Just don't tell her I admitted that so easily.

 

[glib]

the problem is all in the minor components. consider avocado oil, almost identical to olive oil except for the (healthy when raw) small components that incidentally give flavor to OO. Oleic acid, the major component of both oils, has a smoke point of 515F. Avocado oil too has a smoke point above 500F, but OO smokes below 300. Smoking is when bad things are produced in the oil.

And it is true, you saute' something in avocado oil, the oil tastes exactly as raw after frying (first time I tried it I was amazed). Lard has more minor components than tallow, and smokes at a lower temperature (butter has 400 types of fats, even lower). My mother has fried in lard for decades, and she knows the exact setting for her fryer just below the smoke point, and she is very accurate about it. In conclusion, we do keep a small bottle of avocado oil around just for the little fun sauteed dishes.

 

[Northern Flights]

Hey glib you're giving me more inspiration! I wonder how my van might run on avocado oil? The engine leaks like a beggar so a fella could just pull over and cook breakfast on it just about anywheres! Excellent advice regardless of my clowning around.

I should note that I also learned from my sorely missed mom, what the best temps are for deep frying with lard and our blubber has never seen more than 360°F. The "old" stuff still congeals easily at room temps and is sort of an eggshell white — mostly. It must go! But I will look into some alternatives such as you suggest. Many cheers fellow camper!