Storing in Lard. I’ve also heard some people recommend that if you’re going to store the lard in the fridge instead of at room temperature or freezing it, to cover it with cheesecloth or a tea towel and rubber band since a screwed on lid can trap moisture inside the jar. Lard is not only out of favor, it's even considered a derogatory word. Store the covered pork in one of your rooms that will stay an average temperature of 36°F. For maximum storage time, freeze in clean jars, or keep it in the fridge. Unrendered lard is pork fat that was trimmed off the meat. Cover with clean wax paper and place on this a crock cover or plate. After washing the excess lard off with hot water, I sliced off some meat and it tasted great. You can also reuse lard. Do not keep meat packed in lard during hot weather unless the storage place is always cold. If it gets dirty from the meat preserved in it, all you do is render it down again, and all the debris falls to the bottom of the pot. It has the strongest flavor among the four lard types. During the early times, curing meat with salt is as simple as storing slabs of meat in a barrel of salt. It arrived frozen solid (all the meat does, for safety) and we put it in the fridge. The lard prevents the growth of bacteria by keeping air from getting to the meat. Place a fresh sage leaf on the top of your cooled lard. Store in a cool, dry place. When meat is removed from the crock, be sure to pack down the remaining meat and cover it again with melted lard so that no air will reach it. When meat is removed from the crock, be sure to pack down the remaining meat and cover it again with melted lard so that no air will reach it. Dehydrating 8. If there are any bits of meat or sediment left in the lard after rendering it, those will grow mold. We used it to fry potatoes or season beans, or just about any other time we wanted to add flavor. I have no regrets. It’s a cheap and … It thawed out, and I kept thinking - oh I'm going to render that soon - but it was taking too long. Turkey and pork may be treated similarly. This Brilliant 3-Ingredient Crème Brûlée Hack Is the Latest TikTok Sensation + Basically, you just place your meat in a crockpot and cover it with melted lard. A plate with something heavy on top will work nicely. Then place a warm, lid right out of the boiling water on top of your jar. Another old-school method for preserving meat is to preserve it in lard. Even with round-the-year availability of fresh and processed meat, it is not a bad idea to keep a good storage of meat as a hedge against possible emergencies in the future. Storing leaf lard Our meat delivery service left us some leaf lard a while back. That means we’ve eaten 15 quarts of lard – three quarts for every man, woman, and child in this family – since January. Do not keep meat packed in lard during hot weather unless the storage place is always cold. There are two ways of curing meat: dry curing meat and wet curing meat. Store in a cool, dry place. It is better to store this meat in small crocks than in large ones, for then it will not be disturbed so often. Meat confits are a specialty of the southwest of France (Toulouse, Dordogne, etc.) In dry curing meat, salt is rubbed over the meat and it is dried. Our meat delivery service left us some leaf lard a while back. Moreover, in this era of highly processed food, by storing your own meat you get to control what goes on your plate. Both raw and cooked meat can be layered in a crock with melted lard. Good meat and good fat are hard to come by, so we stocked up. Pour this brine over the pork and ensure that the meat is completely covered in liquid.