Rendering fat question?

AhBee01

Songster
12 Years
Nov 7, 2007
1,154
5
171
yo. ohio
I got my pig back today! Yeah!
I will be rendering the fat. I was going to put in in my roaster at about 130 degrees and melt it in there.
How would you suggest I store it? My cousin said coffee cans but that seems to big, I was thinking it needed to be kept in the fridge if not frozen? Is that right? What do you do.
Here is a pic of the fat in bags!
I will post pics as it is melting!
Is there anything I need to do to prep it before melting?
TIA,
Brenda

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I bake the fat to render it and put it in jars. Then I refrigerate or freeze. It will keep a while without, but I have room so better safe than sorry.
 
We put a little water in a BIG cast-iron skillet and put it over a very, very low fire on the range until it's rendered. You'll get used to the smell...eventually.
 
I've never had that much fat at one time to render - I generally just render out the fat from poultry - but find that a slow cooker works beautifully. I usually do this outside, as my DH is very sensitive to the smell.
 
I add water to it, boil it, pour off the water, collect the fat that rises to the top, slowly cook the leftover bits till they get a bit crunchy, add water, drain off, and just keep doing it that way..
I store it in plastic bags in the freezer..
If you leave it out, it can get a rancid smell, and thats not what I want in my soap
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I will use it for pie and to fry with. Some people say it will be good left in a cool dark place, but I think I will freeze and refrigerate it.
Brenda
 

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