1

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Are there any liquid at room temperature animal fats that you can buy?

Answered on September 12, 2014
Created May 08, 2013 at 2:32 PM

I'm trying to find a Non saturated fat animal oil that I can make mayo, salad dressing, etc with. I could resort to using olive or Mac nut oil but I'd prefer to use an animal product. I've heard lard or bacon fat might fit the bill, but the lard I see for sale is hydrogenated, so idk.

Are there any fats you know of that can be bought at a reasonable price that fit this bill?

Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 08, 2013
at 04:33 PM

Yeah, we eat about 1 package of bacon a week (ahh, Sunday breakfast). It actually takes quite a while to collect a pint or so of reserved grease. If you're trying to get some without the help of bacon, then you could/should probably find a farm that sells real pig fat, which you could render yourself, or even have done for you by them (likely), but they'll probably charge you a lot more.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on May 08, 2013
at 03:32 PM

Wow Jessica, you sound like you really know your stuff when it comes to cooking :)

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on May 08, 2013
at 03:00 PM

Hey greymouser, I'm probably one of few paleo hackers who can say this, but I actually don't eat much bacon. I might have to start, it'd probably taste great in some potato salad. But do you know of any sources I could buy bacon fat at? Do people sell bacon fat?

  • Cb9a270955e2c277a02c4a4b5dad10b5

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5 Answers

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4
Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 08, 2013
at 02:43 PM

You had me at bacon fat mayo.

In all seriousness, though, that might actually be your best bet. I keep mine refrigerated which keeps it pretty solid (less so than butter much much more so than olive oil), but at room temp, it's right on that edge of sludgy-or-liquid. I've made brick like mayo with coconut oil, so reserved bacon grease might work just fine. You can bring it up to just barely above room temp, and it should be liquid enough to make mayo from.

Yeah, avoid the store bought lard - if it's in a brick shape it's almost certainly hydrogenated.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 08, 2013
at 04:33 PM

Yeah, we eat about 1 package of bacon a week (ahh, Sunday breakfast). It actually takes quite a while to collect a pint or so of reserved grease. If you're trying to get some without the help of bacon, then you could/should probably find a farm that sells real pig fat, which you could render yourself, or even have done for you by them (likely), but they'll probably charge you a lot more.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on May 08, 2013
at 03:00 PM

Hey greymouser, I'm probably one of few paleo hackers who can say this, but I actually don't eat much bacon. I might have to start, it'd probably taste great in some potato salad. But do you know of any sources I could buy bacon fat at? Do people sell bacon fat?

1
2006ccb2b60f9cc5ba5e8eff8a7abc46

on May 08, 2013
at 03:13 PM

egg yolks add some garlic, pepper, a little dill, tiny splash of red wine vinegar and granulated kelp...so tasty. if you do dairy add sour cream/yogurt just mix the sour cream/yogurt and egg yolk together, if not, whip the yolks for creamy texture

you can add avocado to this or whip up a kind of diluted guacamole with red wine vinegar or lemon juice and use that as a dip or as a dressing.

also doing things like blending up artichoke hearts or olive and adding some egg yolk and vinegar and seasonings makes good sauces or dips

same with basil, you can make really tasty butter/egg/nut/seed based pestos with all kinds of greens, arugula, parsley

also young coconut meat ground up with curry powder

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on May 08, 2013
at 03:32 PM

Wow Jessica, you sound like you really know your stuff when it comes to cooking :)

1
32652cb696b75182cb121009ee4edea3

(5802)

on May 08, 2013
at 02:49 PM

Recipe for bacon mayo:

http://www.health-bent.com/sauces/bacon-mayonnaise

I personally use a combo of avocado oil and bacon fat. We have "bacon Fridays" in our house, and I just let the bacon sit in the pan until after early afternoon (cooled but still liquid). Then I have mayo for quick weekend tuna and chicken salad.

0
618fc5298c4a96b817c4918c795a875f

(1217)

on May 09, 2013
at 03:29 AM

I don't eat much bacon either, but I do make pork belly and once I cook some I have almost a mason jar of pork fat that I can use for a month. The fat just renders out while you cook it in the oven, and then you have a great animal oil that is liquid at room temperature AND pork belly to add to spinach, bok choy, to have with eggs ... omigod SO GOOD!!!!!

0
2006ccb2b60f9cc5ba5e8eff8a7abc46

on May 08, 2013
at 03:12 PM

egg yolks and sour cream(if you do dairy, if not, whip them yolks)......mmmmmmmm, best dressing ever. add some garlic, pepper, a little dill, tiny splash of red wine vinegar and granulated kelp...so tasty

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