Guest guest Posted January 3, 2010 Report Share Posted January 3, 2010 When we render lard we put it in a 5 gallon bucket and it sits on the floor in the kitchen until it is used up. That could be a year. Sits in 50 to 90 degree temps depending on the time of year. The problem some folks might have is that they haven't gotten all the water out of the fat during rendering. I've been in too much of a hurry and it has gone way past rancid. Looked like a science experiment gone bad. Belinda --- In , " impendingbloom " <impendingbloom@...> wrote: > > hi folks, > one more fat question... > i've read that the industry partially hydrogenates lard so it can have a longer shelf life i heard it mentioned in a post search that it goes rancid at room temperature and should be refrigerated. if olive oil is ok for room temp storage as a mono saturated fat, coconut oil fine at room temp as a saturated fat, and ghee as well as a heat rendered fat-- what's so different about lard? > > thanks, > sabine. > Quote Link to comment Share on other sites More sharing options...
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