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Rendered lard not turning white

Commented on November 27, 2013
Created November 27, 2013 at 2:12 AM

I made some rendered some pastured pig fat last night, like I have done multiple times before (225 degrees in the oven for several hours). After I poured it into a jar, then refrigerated it (it's been cooling for almost 24 hours) the bottom of the jar didn't turn white. The lard looks the pale yellow color of freshly rendered lard. Anyone have an idea what is wrong with it?

7a6529ea25b655132fe58d793f95547a

(2030)

on November 27, 2013
at 08:55 PM

That looks like gelatin/stock on the bottom. Did you render much meat along with it or add water to the fat? Maybe the water didn't boil off?

36e24ce26b993709e9f245ec7887bb2f

(0)

on November 27, 2013
at 05:51 AM

That is an interesting report. I had always just assumed the different color was caused by rendering a bit too long and browning the fat pieces.

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(238)

on November 27, 2013
at 05:36 AM

Guessing that the pigs diet was different than prior pigs.

"higher levels of linoleic acid should give the fat a more yellowish color"

36e24ce26b993709e9f245ec7887bb2f

(0)

on November 27, 2013
at 05:51 AM

That is an interesting report. I had always just assumed the different color was caused by rendering a bit too long and browning the fat pieces.

0
56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on November 27, 2013
at 06:47 PM

If they were finished on pumpkins, for example, which some farmers do, it would be yellow. It is more likely to be good news than bad news. I'd love to get a pumpkin finished pig some day.

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