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  #1  
Old 03/03/05, 09:45 AM
r.h. in okla.
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Preserving Meat in Lard

from the book, Butchering, Processing and Preservation of Meat by Frank G. Ashbrook


Good lard has so many uses, it is so digestible, and forms a foundation for so many tasty dishes that it pays to render and store it with extreme care. It is also a satisfactory preservative for meat if only fresh meat is used and if precautions are taken to keep everything clean and sterile.
Cook meat as you would cook it for serving. Place it in a dry, sterilized crock and cover immediately wtih hot lard. Cover with clean wax paper and place on this a crock cover or plate. Store in a cool, dry place. Do not keep meat packed in lard during hot weather unless the storage place is always cold.
When meat is removed from the crock, be sure to pack down the remaining meat and cover it again with melted lard so that no air will reach it. It is better to store this meat in small crocks than in large ones, for then it will not be disturbed so often.
Roast pork, pork chops, pork steaks, and sausage patties can be cooked and preserved in lard.



Yesterday I finally got to try this method. Since I am having to diet and lose weight I am having to do away with some of the foods I have around the house. Well I happen to have a brand new 1 pound roll of sausage in the frigerator so I decided to experiment with it. Instead of using a crock I used a widemouth pint canning jar. I fried up the sausage in small patties and just almost got all of it in the jar. As I was frying the sausage patties heated up the lard to hot degrees and poured over each patty as I placed them in the jar. I then placed a ring and a new lid on the jar. When the jar cooled enough the lid popped. NOCK!

So this coming summer the first chance I get to go camping I will take this jar with me and see how good it is.

Thought I would share this with you who would like to know different ways of preserving foods.

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Old 03/03/05, 11:47 AM
 
Join Date: May 2003
Location: Zone 7
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I had a grandparent that did what you described with the sausage with the exception she made sausage balls instead of patties. Some of my fondest memories are going by her wood cook stove and getting a sausage ball from the warmed jar sitting off to one side of the cooktop and placing that sausage in a cold leftover buscuit. This made one fantastic snack. I am certain you will find your treat to taste equally good!

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Old 03/03/05, 11:59 AM
 
Join Date: Feb 2005
Location: IL - currently
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Before you go getting rid of animal products from your diet, do some serious reading...

Price Pottenger Nutrition Foundation

Health Freedom News

There is also a great cookbook called "Nurishing Traditions" which contains not only some really neat recipes, but a WEALTH of information (all footnoted and sourced). Its by Sally Fallon. If nothing else, since I found it and tried some (gotta have the chocolate and SOME sugar, lol!), Nobody in the house has gotten so much as a cold in the past year....

Good luck with the diet - whichever one you choose!!

Sue

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Old 03/03/05, 07:32 PM
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This is exactly the way my grandparents preserved their pork. I remember mom saying that grampa boiled off the lard in the yard, while gramma and her 4 daughters cut up and fried the chops, tenders and steaks. Scraps were ground up for sausage which was also cooked and the whole lot packed into stone crocks with lard covering them. They were stored in the smokehouse in the winter and moved to the springhouse when the weather warmed up. I remember asking her what about in the hot summer months, and she said they ate the lard packed stuff first and the smoked meat in the summer.
Rog

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Old 03/03/05, 07:46 PM
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I can't take Lard no more,can't even handle Vegatable Oil.Dang stuff landed me in the Hospital.

But it does keep meat well.

big rockpile

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Old 03/03/05, 08:26 PM
 
Join Date: May 2003
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Rockpile
I have read that Crisco before it was hydrogenated was used as lamp oil. As a derivative of cotton seed, a plant that receives the worst of the chemicals, I can understand why your system cannot tolerate it.

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Old 03/03/05, 10:54 PM
 
Join Date: Aug 2004
Location: Colorado
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Read about that method

Yeah, I had read about this on some survival site. Before that I never realized that was how meat was preserved. Also, wasn't pemmican made with fat or lard of some sort and stored could keep up to 30 years or something like that. I don't think my tummy could handle it...but it is interesting to see how food can be kept without modern appliances.

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Old 03/04/05, 06:56 AM
 
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Pemmican was made with tallow I believe-and tallow does last a long time if it is rendered well. If not rendered well enough though....it won't.

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Old 03/04/05, 07:02 AM
 
Join Date: Nov 2004
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Quote:
Originally Posted by agmantoo
Rockpile
I have read that Crisco before it was hydrogenated was used as lamp oil. As a derivative of cotton seed, a plant that receives the worst of the chemicals, I can understand why your system cannot tolerate it.
During the Civil War, especially in the South, cottonseed oil, which is used in crisco, was substituted in their oil lamps for oils they couldn't get due to the war-but their lamps were lard oil lamps, whale oil lamps, etc., so don't try cottonseed oil in a more modern kerosene lamp. They also used other oils, like castor bean for example. That one, castor bean, is supposed to work very well in whale oil lamps. However, whale oil lamps are not cheap...
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Old 03/04/05, 05:19 PM
 
Join Date: May 2002
Location: centeral Okla. S of I-40, E of I-35
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haveing no refridgerator for 2 and 1/2 years now, I do this often. I process meats such as bacon and it is wonderful, I pressure can with the fat on top also. it can be hard to get the seal if the lids and rim are not perfectly clean. but the ones that don't seal still stay good until I get them used up.

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  #11  
Old 03/04/05, 10:28 PM
 
Join Date: Feb 2005
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canning with lard

Before I had a freezer I canned all my fresh sausage this way. I didn't cook it completly done. That way when I fried it, it wasn't over cooked.

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Old 03/06/05, 04:17 PM
 
Join Date: May 2002
Location: centeral Okla. S of I-40, E of I-35
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Quote:
Originally Posted by Rebel
Before I had a freezer I canned all my fresh sausage this way. I didn't cook it completly done. That way when I fried it, it wasn't over cooked.

just so new people that don't understand canning don't get sick, no part of the meat is still raw when it is canned, or else bacteria would grow in it, it has to be very hot (hot enough germs are killed in the center of the patties) and all clean

But it doesn't have to be all tasty browned yummyness done, just done enough to be fully cooked.
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  #13  
Old 03/06/05, 05:07 PM
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Fat is also where the body stores it toxins.

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