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Storing Caul Fat??

Discussion in 'Recipes and Kitchen Tips' started by MargaretClare, May 3, 2018.

  1. May 3, 2018
    MargaretClare

    MargaretClare Loving the herd life

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    I was planning on keeping the caul fats off our butchers this year and trying some recipes but I won't be using all of them immediately. What are some ways to store it so that it will remain intact? I know it's pretty perishable and I've read it can be frozen but are there certain storage methods that work best for it? Also do certain animals' fats go bad faster than others or is that a dumb question?
     
  2. May 3, 2018
    Mini Horses

    Mini Horses Herd Master

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    Others who use various animal fats can help you more -- i'm sure there will be replies in a day or two. Personally, I find that the rendered lard I put into mason jars, store in frig, last "forever" if I don't break the seal. Once I open a jar, it stay good for months in frig. Kinda depends on how fast you use it. Have also frozen, then rendered later. No issues.

    Since I no longer raise beef, rarely buy huge bulk anymore, another will need to chime in on that. FarmerJan raises & butchers, she'll give you straight up answers.
     
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  3. May 26, 2018
    MargaretClare

    MargaretClare Loving the herd life

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    Thanks, I hadn't logged in in a while so only just saw your response now. When you put your lard in mason jars do you actually fully can them or do you just mean putting it in a jar and screwing the lid on?
     
  4. May 26, 2018
    Baymule

    Baymule Herd Master

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    If the fat is hot liquid, then as it cools, it will seal. Then freeze.
     
  5. May 26, 2018
    Mini Horses

    Mini Horses Herd Master

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    As Bay says, hot oil, seal forms. NOT like processing but good one for keeping these jars in frig (after cooling, obviously). The seal works because you don't have the same "spoilage" factor as with something like veggies. That oil pretty well kills any type bacteria. t will keep on a shelf but, I frig as there was room and I knew I wouldn't use all for a long while. Frozen, I am saying raw fat, vacuum sealed, rendered later. Of course, you could render, cool, freeze. I never have.