bartonmd wrote:v7guy wrote:I've never heard of this before, sounds interesting though.
I wonder how long it actually lasts. I'm not sure I trust the fat to not go rancid.
Once you render the fat, it's extremely stable. That's the reason we used to keep a jar of bacon grease for years in the cubbard, to make eggs and stuff, and it was never refrigerated, and never went bad.
Mike
My mama and grandma kept bacon grease in a jar. Used that in tons of stuff. Not really sure how they kept it though. I was a kid, who cared what mama did... she just stopped the bleeding wounds and made good dinner lol
If rendered fat really is that stable in all environments I'll give it a go with a bit of seasoning. Maybe we can have a taste test at tecore!
Any of you guys cook up some squirrel? We ate some when I was younger. My grandma would soak it in some saltwater and it took a lot of the gamey taste away. Real good stuff. I'll prep if there's interest.
We always shot em with a. 22. But I see they use a shotgun on TV. Never tried that before. I suppose with a small choke it would work alright and be easier to hit em. Probably couldn't avoid some pellets though.
Been years since I've shot squirrel but I suppose we could get it done if we hang out for a while in the evening.
build thread All things in moderation, including moderation.
Some people never go crazy... what truly horrible lives they must lead