Lard experiment...
- Thread starter jammer
- Start date
big bear
Well-Known Member
All I use in my cajun fryer. Bit of a pain to clean but well worth it.
Old Cut LongPointer
Well-Known Member
I really wanted to click "Like" on Jammer's post but my cardiologist said he would disown me if I did.
It's not like we eat it everyday... It tastes so clean that I'm guessing absorbs less than vegetable oil... I'll have to measure...OMG @jammer , is there no cholesterol line you will not cross. I remember the french fry trucks in the 'burg cooking chips in lard. So tasty, but no longer on my diet, sadly.
Not too jump in the anti lard bandwagon here but god would I be fat if I ate like that but man does it look tasty! If jammer keeps posting his dietary regimen I might have to actually use the IGNORE option to give my glands a chance to rehydrate?
Octavius Brine
Well-Known Member
I haven't used bear lard, but I heard it is fantastic stuff. The usual suggestion is using as you would any lard or duck fat (so yes! Fry some potatoes in it! Make pie crusts or biscuits!)
I would not recommend using any kind of rendered fats in sausage. This will result in a greasy mealy sausage- if you've had some like that you'll know what I mean. It usually happens because the grinder was dull/got too hot and the fat kind of rendered out of the meat during the process. This causes "fat smear" as liquid fat coats the meat particles... it results in that dry texture and a bad bind (despite having "enough fat" in the mix).
For sausage you want solid fat meat. If you want to try sausage with bear fat (and I have no idea how that would be) save some fat before rendering.
Octavius Brine
Well-Known Member
PS- Jammer it should be good frying oil that lasts a long time! Saturated fats like you find in beef and pork (a bit less) are very stable. That "heart healthy canola" oil isn't so hot for frying, all the healthy fats go rancid and it doesn't smell so fresh (kind of old paint) if you try and reuse it too much.
