I buy Bacon grease at Walmart.com Almost 8 Lbs of it for 22.00. I always have at least 2 on hand.
ECON Report food and grocery price increases/shortages here: 2021 Edition
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phloydius
Veteran Member
potatoes fried in bacon grease (is there really any other way?).
I originally thought that, until I tried (by accident) using some of our smoked turkey butter-lard for pan frying up some potatoes for breakfast. (Smoked turkey butter-lard is left over fat from the drippings pan from a smoked turkey that mixes with butter that we injected into the turkey that oozes out and self bastes the turkey while it is cooking).
ainitfunny
Saved, to glorify God.
How long are you prepped for?
Im considering 50 lbs of lard, 4 gallons of corn oil, 35lb box of canola oil, and 6 4lb cans of Crisco
Good start.
thompson
Certa Bonum Certamen
That does sound good!
Thanks. Every time I'm out, I add more oil or ghee or coconut oil to my stash.
psychgirl
Has No Life - Lives on TB
rob0126
Veteran Member
We like this brand of unrefined virgin coconut oil.
The half gallon container is glass.
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Johnny Reb
Senior Member
Albuquerque Walmart today. Lunchmeat section empty, soup section empty, chicken and beef nearly empty except for high price cuts. Brisket going for $6.99/lb. Cheapest beef was $5.99/lb.Went to the Mexican store. They are now selling pig snouts, chicken feet, and tripas. Veggie supply is good.
Sleeping Cobra
TB Fanatic
Just saw on the news, there is a coin shortage even though the Feds are still making coins. Plus the back log of ships in ports. So it's best to stock up now. Maybe best to be at the door as soon as the business opens.
twobarkingdogs
Veteran Member
Could you please provide a link for the Bacon grease. All I seems to got on my search was bacon or bacon grease containers and not the actual grease. Thanks
tbd
psychgirl
Has No Life - Lives on TB
Guess I’d better figure out a way to store fats.
We rarely use fats, other than olive oil and then I use a little coconut oil.
I don’t think I’ve used a tub of Crisco in my entire adult life even though I was raised on it.
Moms fried chicken was divine, as was all of her pie crusts and baked goods. She taught me, but I use only butter for mine.
I have several pounds of butter, all the time, in the freezer; so should I just buy large olive oil containers and maybe just one or two other oils like coconut and a large Crisco to add to our preps?
The last jug of veg oil I had stored went rancid after I opened it for baking season, so I just never bought any more to replace it. I felt wasteful.
We rarely use fats, other than olive oil and then I use a little coconut oil.
I don’t think I’ve used a tub of Crisco in my entire adult life even though I was raised on it.
Moms fried chicken was divine, as was all of her pie crusts and baked goods. She taught me, but I use only butter for mine.
I have several pounds of butter, all the time, in the freezer; so should I just buy large olive oil containers and maybe just one or two other oils like coconut and a large Crisco to add to our preps?
The last jug of veg oil I had stored went rancid after I opened it for baking season, so I just never bought any more to replace it. I felt wasteful.
Suumerthyme beat me to it. You can also get it direct from the company and they sell it on Amazon. It’s called Bacon up. It’s fantastic !
One thing... I have no idea why, but Aldis corn oil seems to keep *forever*! I don't use a lot, but I do use it to fry French fries and the occasional fish fry. And I use it as a supplement for the horses when they're shedding in the spring. I've opened bottles that were 5 years beyond date, and they smelled and tasted perfectly fresh. Stored I a cool,basement, but still- big jugs of fry oil from Sam's went rancid within a few months of expiration, stored in our root cellar!
Summerthyme
Roadgeek
Contributing Member
Could someone post a link to information someplace that talks about what products are best? Which ones store the longest? What happens when a product becomes rancid?
I doubt there is anything official out there. People also can have different experiences... I see people swearing all the time that white rice stores "for decades" (without any special packaging), but I've had it turn rancid just months past the expiration date. I pack all, white rice in mylar with 02 absorbers.
Rancidity is unhealthy... can cause oxidative damage.
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I have a very sensitive smell detector for rancidity. But if you can't smell it, try putting a bit of suspect food on the tip of your tongue... rancidity causes dort of a tingle, and there's usually an off taste.
In a dire situation, avoid giving rancid foods to pregnant women or small children. And for everyone else, limit consumption as much as possible.
Summerthyme
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phloydius
Veteran Member
Several website say: "Eating rancid food won't make you sick, but the new molecules that form as oxidation occurs may lead to digestive issues. Rancid foods are also less nutritious because oxidation destroys the good fats and some of the vitamin content."
Digestive issues, however, can make you feel sick & keep you home.
It smells to me like a very strong can of paint smell. Having eaten some before I knew what rancid was (when I was in my early 20's), I discovered it make me vomit. I hear it makes everyone react differently.
I've kept peanut oil in the fridge for a coupla years with no problems.
Another way to jphelp keep oils fresh is to decant them into glass jars, store in the dark, and keep the jars as full as possible. Oxygen and light cause rancidity.
Summerthyme
Summerthyme
phloydius
Veteran Member
Would vacuum sealing them in a mason jar help?
ainitfunny
Saved, to glorify God.
You must have brown rice.
There is nothing IN white rice to go rancid!
psychgirl
Has No Life - Lives on TB
That’s why I stopped storing it. Our basement is very chilly too but it all goes bad. I’ll try Aldi, maybe and see how that works out.
thanks for the tip!
Fenwick Babbitt
Veteran Member
Just curious, whats the best way to store this long term?
Bones
Living On A Prayer
If you need ground beef, this 1# chub at Aldi is actually good. Price here ( Ks ) is $3.19/lb.
www.aldi.us
85% Lean Ground Beef Chub | ALDI US
Shop for a frozen 85% Lean Ground Beef Roll at ALDI. Discover quality frozen meat products at affordable prices when you shop at ALDI. Learn more.
www.aldi.us
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See! Do you really think I don't know the difference between brown rice and white rice?! Don't believe me... not my problem. But if you've got white rice in a container I the cupboard that's vern there awhile, better sniff it.
Summerthyme
psychgirl
Has No Life - Lives on TB
Yes!!!! It burns!
Besides the smell I found THAT out also by learning the hard way how fast crackers and cookies go rancid. That was a sad lesson, learned a long time ago in how to waste food and $$ on things not normally used or rotated out.
Ive had my opened container just sitting on the cabinet for almost a year and it is fine. My 2 backups I keep in the refrigerator. I’m contemplating canning those, because at the rate we use it, these will last us for a really long time. I’ve never canned before so I’m not even sure if it would work.
psychgirl
Has No Life - Lives on TB
I lost several bags of brown rice. All of my lessons were learned the hard way lol!
I keep my five lb rice and lentil bags in oldsealed up cookie tins.
Don’t have that many but that’s how I reuse tins when I see them at goodwill or wherever.
It seems to be working out so far.
phloydius
Veteran Member
These statements are incorrect.
I have also had (just one) package of white rice go rancid after about 10+ years. Note: Most of my rice I've tested that is 12-20 years old is fine. When it happened, I did some research. The information I found was not repeated on the internet like the mantra of "white rice lasts forever" is these days.
What I found: It is the oil in brown rice that goes rancid. It is not there there is NO oil in white rice, it is that there is dramatically LESS oil in white rice. Thus it keeps better & longer. Statistics are on your side. Thus you'll see statements like "white rice normally does not go bad and lasts for 20+ years if stored correctly."
ainitfunny
Saved, to glorify God.
Brown rice can go rancid in 3 months if its not in the freezer., cookie tins won't keep rice from going rancid, maybe not quite as fast as a paper bag but not really a big difference.
phloydius
Veteran Member
Generally you can only can certain (most) foods (with home equipment) and be assured of their safety. Fats are not one of them. Canning fats does not always kill all the bacteria, and from what I've read the fat generally keeps the seal from working properly. Many people say that it is safe with statements like "I've been doing it for 20 years and it has not killed me yet." Thus canning fats is statistics: It will only kill a small number of people, most will be fine. I don't want to be a statistic, since so many things are already trying to kill me.
There are a bunch of people here that have a much better & larger understanding of canning that I do, so consider my thoughts as those of a layman.
By the way: Don't let canning scare you. If you follow the official steps (from like the Blue Book), it is extremely safe & pretty easy. Just confusing. There is a lot of errors in information posted on places like Youtube. So when starting out, I'd only do the official steps.
Edit: Read Summerthyme's Post #2876 & #2888
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psychgirl
Has No Life - Lives on TB
Darn. Ok.
Well, I should have said I only keep white rice now anyway after the brown rice fiasco and I’m not a super big fan of either, tbh.
I really need to be in the mood for rice, to actually relish eating it.
But, I do use it a few times weekly just for the variety and for hubby.
Actually, bacon fat or lard are super simple to "can", although it might not be USDA approved. The key is cleanliness- sterile jars. Rendering lard brings the temperature of the fat beyond what is needed to kill Botulism spores. As long as you don't introduce spores into the jar (don't fill jars outside in a dust storm!) you'll be fine.
When rendering lard, we bring it to 255 degrees Fahrenheit. We pour it through a muslin filter directly into hot, sterile jars and immediately apply sterile lids. It creates the vacuum seal as it cools, and keeps a long time.
No reason you couldn't repack the bacon grease the same way...
Summerthyme
I bought a large container or lard at the grocery at least 6 months ago. It has been stored
in the pantry, unopened. Do I need to do something with that to keep it? Ex., so I need to heat to 255, strain and then vacuum seal...or freeze it in smaller quantities? I'd hate to
lose it. Thanks for the help.
in the pantry, unopened. Do I need to do something with that to keep it? Ex., so I need to heat to 255, strain and then vacuum seal...or freeze it in smaller quantities? I'd hate to
lose it. Thanks for the help.
Commercial lard usually has preservatives added, so stores longer at room temperature than home rendered lard. But if you want to keep it past its expiration date, either freeze it, can it (according to my directions above) or make soap. The old timers made a lot of soap, because soap improves with age" fats deteriorate.
Summerthyme
Thanks for the info. My first thought...can't eat soap! :-) I'll do one or the other process...or maybe some of each...to keep it. Thanks again.
phloydius
Veteran Member
Thank you, I'll have to research deeper.
When you render lard at 255F, do you do it on the stove? Most of the render lard information I've read/watched talks about doing it in a crock pot. Based on what you said, I'm assuming that you do not put it thru a canner? Also, do you store it on the shelf, or in the fridge? (I know you answer a lot of questions many times, if you have already answered all of this before, feel free just to point me to your previous post. Thanks for all the knowledge you provide to us.)
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