Do you save your pork fat?

[JeffJ]

Spaulding saves his fat.

[hoovarmin]

Other people's too.

[Washblue]

We cut into small cubes and render in the smoker…
Smoked lard is awesome!
store Mason jar in the fridge… Use whenever, wherever…
Bear fat is best rendered in the smoker too…
Bacon drippings don’t last long enough to need a storage option…

[HotSun]

Rendered lard (aka pork fat) is shelf stable at room temperature -- but you have to properly render the fat to remove all moisture, collagen, and other non-fat impurities.

IowaGirl , you stated why I now store our rendered fats in the fridge or freezer. I can't trust myself to be meticulous enough in the process.

[IowaGirl]

When I was learning to home render, I had a few batches of lard that molded due to flecks of collagen remaining in the fat. Collagen can be almost invisible in melted fat, so it's easy to assume the fat is pure when it's not quite there yet. Very annoying!

[HotSun]

hoovarmin , I asked a similar question a while back, so maybe you'll find this thread useful:

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/porknography-ribs-pulled-pork-ham-etc/1270637-pork-butt-bones-and-fat-uses

I've reserved some of my fat for future sausage making endeavors.

[hoovarmin]

Thank you, HotSun

[Richard Chrz]

Already answered, but lard and tallow both sit on my counter.

[hoovarmin]

Richard Chrz what do you find yourself using them for most often?

[Richard Chrz]

hoovarmin

I use them in place of butter on cooks that can hold up to the stronger flavor, like seasoning a pan with olive or peanut oil, I may use lard or tallow instead. I use lard in tortillas, they also both go into my beans. I use them instead of oils when starting chili, or other meals where you cook down onions or garlic prior to adding sauce and protiens. If I’m doing pulled pork, I will pour some of it over the pork as I pull it.

[hoovarmin]

Richard Chrz that post made me drool a little bit.