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?

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18794 · 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).

0 · March 27, 2014 at 11:43 AM

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5179 · 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.

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