Kyle Williams wrote:So can I safely consider my bacon squeezin's lard?
Kyle Williams wrote:<snip> I'd like to figure out if there is anything extra I need to do to effectively and safely store it longer term so I have time to use it up.
Julie Dean wrote:Wondering if this string is still active. I need some advice. I rendered my leaf fat from our organically raised piggie yesterday. I expected the snow white color in my jars but instead got beige or tan. I rendered in my roaster on low (under 150, closer to 100 degrees). I continued to cut & smash the pieces. I poured it into jars once only the cracklings & some meat were left. Over 24 hours. I strained through cheesecloth. Did I do something wrong? Heated for too long? Can I still use it for baking?
Signed, 1st time hog fat renderer.