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Beef/Lamb fat going bad HELP! How to preserve it?

by (10)
Updated March 27, 2014 at 11:53 AM
Created June 10, 2013 at 6:40 PM

Whenever I have beef or lamb fat, it goes bad quickly. If I freeze it, it goes bad within a few weeks. How do you preserve it? Does "rendering the fat" really preserve it? And what exactly does "rendering fat" actually do to it to the fat make it last a long time without going rancid?

20cc02cf65d5dd15515a13c3c26902db
0 · June 11, 2013 at 8:35 AM

Yes, the freezer is very cold, can't remember exactly what it was, but close to 0 degrees F. I usually get this problem if the fat is not vacuum-packed. Could the lack of vacuum-packing be the issue?

00cd3b6f51530a6832fcda1712edbec3
0 · June 11, 2013 at 3:02 AM

Have you measured how cold your freezer is? I store raw beef fat (vacuum-packed) in a chest freezer for months and it's fine. But if the temperature is OK, then I endorse rendering the fat and either freezing it for long-term storage (months) or refrigerating it for near-term use.

782d92f4127823bdfb2ddfcbcf961d0e
0 · June 10, 2013 at 11:47 PM

Yep .

20cc02cf65d5dd15515a13c3c26902db
0 · June 10, 2013 at 7:57 PM

actually, the fat im having problems with is raw fat. For example, I have a raw leg of lamb in the freezer. There is a thick layer of fat around it. If I leave it there in the freezer, that fat will soon become rancid and taste bad. So you think the best thing to do if I want to save this fat, is trim it, and render it?

Ebb10603524dd22621c1155dd7ddf106
0 · June 10, 2013 at 7:26 PM

Water and bits of flesh, bone, and related should sink to the bottom. Water will allow bacteria and even mold to have a field day.

20cc02cf65d5dd15515a13c3c26902db
0 · June 10, 2013 at 7:08 PM

I am freezing the fat from raw beef/lamb. Before cooking it, I keep it in the freezer. When you say that rendering fat will remove "non-fat particles" , what are those particles? Isn't it mostly water? So it's the water particles that allow it to turn rancid quickly?

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Ebb10603524dd22621c1155dd7ddf106
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19120 · June 10, 2013 at 6:47 PM

Rendering fat will remove a good amount of non-fat particles, reducing chances for spoilage (and pure fat tends to inhibit spoilage as well).

What sort of fat are you freezing? Something that you've already cooked? I've definitely had suet in the freezer for over a few weeks, and nothing bad happened.

For fat I've already rendered, I keep it in the fridge. I suppose I could keep it on the counter, too, but I like it in the fridge. This keeps for quite a long time (I use it faster than it could possibly spoil).

Ebb10603524dd22621c1155dd7ddf106
0 · June 10, 2013 at 7:26 PM

Water and bits of flesh, bone, and related should sink to the bottom. Water will allow bacteria and even mold to have a field day.

20cc02cf65d5dd15515a13c3c26902db
0 · June 10, 2013 at 7:08 PM

I am freezing the fat from raw beef/lamb. Before cooking it, I keep it in the freezer. When you say that rendering fat will remove "non-fat particles" , what are those particles? Isn't it mostly water? So it's the water particles that allow it to turn rancid quickly?

A6b9bf3a1199f5f4999869c1e9634279
0
0 · March 27, 2014 at 11:43 AM

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782d92f4127823bdfb2ddfcbcf961d0e
0
5191 · June 10, 2013 at 7:27 PM

Rendered fat should keep for a long time. Is it possible that there is water or meat particles in your fat? Both of those can provide a medium for bacterial growth which will spoil your rendered fat.

20cc02cf65d5dd15515a13c3c26902db
0 · June 11, 2013 at 8:35 AM

Yes, the freezer is very cold, can't remember exactly what it was, but close to 0 degrees F. I usually get this problem if the fat is not vacuum-packed. Could the lack of vacuum-packing be the issue?

00cd3b6f51530a6832fcda1712edbec3
0 · June 11, 2013 at 3:02 AM

Have you measured how cold your freezer is? I store raw beef fat (vacuum-packed) in a chest freezer for months and it's fine. But if the temperature is OK, then I endorse rendering the fat and either freezing it for long-term storage (months) or refrigerating it for near-term use.

782d92f4127823bdfb2ddfcbcf961d0e
0 · June 10, 2013 at 11:47 PM

Yep .

20cc02cf65d5dd15515a13c3c26902db
0 · June 10, 2013 at 7:57 PM

actually, the fat im having problems with is raw fat. For example, I have a raw leg of lamb in the freezer. There is a thick layer of fat around it. If I leave it there in the freezer, that fat will soon become rancid and taste bad. So you think the best thing to do if I want to save this fat, is trim it, and render it?

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