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Re: Rendering Fat/Lard [Re: Mike Cope] #7003776
09/29/20 10:30 AM
09/29/20 10:30 AM
Joined: May 2010
Posts: 359
Iowa
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Joe1 Offline
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Joined: May 2010
Posts: 359
Iowa
i use a turkey fryer burner and a 8 quart pan and rendered coon fat will set up when 40 degrees or less above that will stay liquid makes good oil for steel leather and wood just like your fleshing beam

Re: Rendering Fat/Lard [Re: Mike Cope] #7003814
09/29/20 11:43 AM
09/29/20 11:43 AM
Joined: Sep 2010
Posts: 6,547
NC, Orange Co.
QuietButDeadly Offline
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NC, Orange Co.
Clean coon fat makes a great cooking oil too. One of our members rendered some coon fat at our convention last year and then used the oil in his cast iron pan to fry up some bobcat hind quarter steaks. The bobcat steaks and the pressed coon cracklins were gone in a hurry.


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Re: Rendering Fat/Lard [Re: M.Magis] #7003862
09/29/20 12:39 PM
09/29/20 12:39 PM
Joined: Jun 2018
Posts: 4,739
Beatrice, NE
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loosegoose Offline
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Beatrice, NE
Originally Posted by M.Magis
Not sure I understand the point of adding water?

The water just prevents the fat from sticking to the pan and scorching in the beginning. Once you get some fat rendered it won't scorch, the water.just helps prevent that until you get some liquid fat going. The water all boils off long before the lard is gone.

Last edited by loosegoose; 09/29/20 12:40 PM.
Re: Rendering Fat/Lard [Re: loosegoose] #7003868
09/29/20 12:46 PM
09/29/20 12:46 PM
Joined: Jan 2007
Posts: 2,663
S.E. Ohio
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M.Magis Offline
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S.E. Ohio
Originally Posted by loosegoose

The water just prevents the fat from sticking to the pan and scorching in the beginning. Once you get some fat rendered it won't scorch, the water.just helps prevent that until you get some liquid fat going. The water all boils off long before the lard is gone.

Thanks, that makes sense. I can imagine that's a bigger help when rendering on a stovetop vs a crockpot.

Re: Rendering Fat/Lard [Re: Mike Cope] #7003937
09/29/20 02:25 PM
09/29/20 02:25 PM
Joined: Dec 2014
Posts: 2,239
SW WI
trapper20 Offline
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SW WI
just warm it slowly and dont get in a rush or youll burn an druin it. I lay cheese cloth across canning jars and ladle it in as it renders. we freeze some, refridgerate some and i always have a jar in the cabin.

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