Re: high fructose ads & about LARD

[Guest guest]

On Oct 31, 2008, at 9:28 PM, wrote:

Most commercial lard that I have seen is hydrogenated and would have

trans-fats. I'm guessing the protein is from milk powder [yuk], since

it's mostly casein - nowadays that might have some melamine in it too,

if it came from China

I order lard from Mother . This doesn't apply to her does it?

Parashis

artpages@...

artpagesonline.com

[Guest guest]

> I order lard from Mother . This doesn't apply to her does it?

, if the lard has a label, check it for the word

" hydrogenated " . Commercial lard is often hydrogenated to make it more

stable and give it a longer shelf life. Hydrogenation, of course,

also creates artificial trans-fats.

Properly rendered lard will not be hydrogenated, but may spoil because

of the fairly high PUFA content, about 10%. That's also a good reason

not to use lard as your primary fat source. Ideally it's best to keep

PUFA to about 4% of total fat intake. Butter, cream, tallow, and

coconut oil are better in this regard.

[Guest guest]

Thanks ,

I was just about to oder more lard but now want tallow. Where do you

get yours?

Thanks,

On Nov 1, 2008, at 5:45 AM, wrote:

Properly rendered lard will not be hydrogenated, but may spoil because

of the fairly high PUFA content, about 10%. That's also a good reason

not to use lard as your primary fat source. Ideally it's best to keep

PUFA to about 4% of total fat intake. Butter, cream, tallow, and

coconut oil are better in this regard.

Parashis

artpages@...

artpagesonline.com

[Guest guest]

--- Parashis <artpages@...> wrote:

> I was just about to oder more lard but now want tallow. Where do you

> get yours?

, I haven't used tallow. I get my fat mainly from meat and

dairy. Carolyn recently posted a couple of links for buying tallow:

/message/104135

[Guest guest]

My new Porkert meat grinder just arrived and I'm realizing how hard

it is to find fat for sausage!!! All the cuts I can get from farmers

are already cut up and frozen with the fat mostly cut off. I tried a

recipe using a shoulder roast with about 1/4 " of fat on one side but

it was still way too lean. If any of you make sausage from other

people's meat (don't grow your own) I'd appreciate any tips!

> > I was just about to oder more lard but now want tallow. Where do

you

> > get yours?

>

> , I haven't used tallow. I get my fat mainly from meat and

> dairy. Carolyn recently posted a couple of links for buying tallow:

> /message/104135

>

>

>

[Guest guest]

,

Several of the farmers I buy from (on-farm and at farmers markets)

sell fat (lard, tallow, unrendered pork fat). It's usually pretty

cheap. Some farmers may just tell their meat processor to get rid of

the excess fat because they think there's not much of a market for it

(and they're right). If you inquire, the farmer may be willing to save

some fat from the next batch of animals.

Failing that, just buy tallow or lard from a farm that does

mail-order. That's what I did for a while before I found a local

source of lard.

Tom

[Guest guest]

Good advice, thanks,

On Nov 1, 2008, at 5:20 PM, Tom Jeanne wrote:

,

Several of the farmers I buy from (on-farm and at farmers markets)

sell fat (lard, tallow, unrendered pork fat). It's usually pretty

cheap. Some farmers may just tell their meat processor to get rid of

the excess fat because they think there's not much of a market for it

(and they're right). If you inquire, the farmer may be willing to save

some fat from the next batch of animals.

Failing that, just buy tallow or lard from a farm that does

mail-order. That's what I did for a while before I found a local

source of lard.

Tom

Parashis

artpages@...

artpagesonline.com

[Guest guest]

You should be able to get lard that has not yet been rendered from a pork

farmer.

Kathy

From:

[mailto: ] On Behalf Of haecklers

Sent: Saturday, November 01, 2008 10:38 AM

Subject: Re: high fructose ads & about LARD

My new Porkert meat grinder just arrived and I'm realizing how hard

it is to find fat for sausage!!! All the cuts I can get from farmers

are already cut up and frozen with the fat mostly cut off. I tried a

recipe using a shoulder roast with about 1/4 " of fat on one side but

it was still way too lean. If any of you make sausage from other

people's meat (don't grow your own) I'd appreciate any tips!

> > I was just about to oder more lard but now want tallow. Where do

you

> > get yours?

>

> , I haven't used tallow. I get my fat mainly from meat and

> dairy. Carolyn recently posted a couple of links for buying tallow:

> /message/104135

>

>

[Guest guest]

Renate-

> If any of you make sausage from other

> people's meat (don't grow your own) I'd appreciate any tips!

If you're making pork-based sausages, you need to buy pork fatback.

Unfortunately, even for sausages based on the meat of other animals,

pig fat is the ideal fat for the vast majority of sausages for

textural and cooking reasons.

-

[Guest guest]

Thanks, , for sharing your knowledge!

I got some shoulder roasts (cut in thin pieces, with bones in) from the

local farmers market - they said the pigs were pastured. They had skin

with the black hair roots showing attached. I cut off the hairy

looking part and used the rest - it was pretty fatty and make excellent

Chorizo. I think the " Charcuterie " book recipe is way too salty tho,

next time I will halve the amount of salt (and I like salt!).

So using beef fat for making sausage isn't ideal? We know someone who

raises bison and I was thinking of asking him to save me some of the

fat from the next one, but would that not be as good? (I love the

flavor of bison!!!)

The pig-raiser we usually buy from has a problem, that the butcher is

only licensed to return meat to the owner or something like that - you

can get a half-hog or whole hog but they can't sell parts separately.

It's a shame because some of the " variety " cuts get thrown out, I

suspect when the " owner " doesn't know what to do with them.

What about the caul that they get suet from? Would that be good to use

as the fat for sausage? Anyone know?

--- In , Idol <paul.idol@...>

wrote:

>

> Renate-

>

> > If any of you make sausage from other

> > people's meat (don't grow your own) I'd appreciate any tips!

>

> If you're making pork-based sausages, you need to buy pork fatback.

>

> Unfortunately, even for sausages based on the meat of other animals,

> pig fat is the ideal fat for the vast majority of sausages for

> textural and cooking reasons.

>

> -

>

>