As per usual, this site grabbed me again. r ’s post on potatoes, and then the follow ups with duck fat has me wanting to buy some. What does storage look like for that. Seems like I may want to consider a couple of quarts of it. Like lard, can I just store it at room temp?
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Founding Member - Moderator Emeritus
- Jul 2014
- 4966
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
You can store it at room temp when in the tin can. Then in the fridge. It can be frozen also for 6 months.
It has a low melting point (14 deg C/57 deg F), so when grabbing a tin can and flipping it it feels like a can of paint.
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