Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 28-06-2007, 12:35 AM posted to alt.food.barbecue
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Default Fat to preserve meat

Long ago, I recall an old time farmer once described a way they "used
to" store meat in the summer. I'm going by sheer recollection from many
years back and would appreciate any insight, anecdote or corrections you
all could offer.

According to my recollection, the farmers would render out fat to make
lard or tallow. During the summer months, beef or pork that was killed
for food was butchered and the meat submerged in the lard or tallow.
This would prevent deterioration for weeks or months. When needed the
wife would literally dig out a piece of meat to cook.

Was this just a fabrication, misrecollection or was this an actual
technique to preserve meat when it could not be frozen and salt curing
was not desired?

Nonny
--
---Nonnymus---
You donít stand any taller by
trying to make others appear shorter.

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Old 28-06-2007, 12:48 AM posted to alt.food.barbecue
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Default Fat to preserve meat


"Nonnymus" wrote in message
...
Long ago, I recall an old time farmer once described a way they "used to"
store meat in the summer. I'm going by sheer recollection from many years
back and would appreciate any insight, anecdote or corrections you all
could offer.

According to my recollection, the farmers would render out fat to make
lard or tallow. During the summer months, beef or pork that was killed
for food was butchered and the meat submerged in the lard or tallow. This
would prevent deterioration for weeks or months. When needed the wife
would literally dig out a piece of meat to cook.

Was this just a fabrication, misrecollection or was this an actual
technique to preserve meat when it could not be frozen and salt curing was
not desired?

Nonny



Why don't you try it and report back to us?

BOB


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Old 28-06-2007, 12:49 AM posted to alt.food.barbecue
Reg Reg is offline
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Default Fat to preserve meat

Nonnymus wrote:

Long ago, I recall an old time farmer once described a way they "used
to" store meat in the summer. I'm going by sheer recollection from many
years back and would appreciate any insight, anecdote or corrections you
all could offer.

According to my recollection, the farmers would render out fat to make
lard or tallow. During the summer months, beef or pork that was killed
for food was butchered and the meat submerged in the lard or tallow.
This would prevent deterioration for weeks or months. When needed the
wife would literally dig out a piece of meat to cook.

Was this just a fabrication, misrecollection or was this an actual
technique to preserve meat when it could not be frozen and salt curing
was not desired?



It's an age-old method of preserving (and flavoring)
calling "confit".

http://en.wikipedia.org/wiki/Confit

Usage of the word has become somewhat convoluted over time (I
recently saw "tuna confit" on a menu... it was basically tuna
slow cooked in olive oil), but the original essence of the word
referred to preserving meat in fat.

--
Reg

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Old 28-06-2007, 12:59 PM posted to alt.food.barbecue
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Default Fat to preserve meat

"Nonnymus" wrote in message
...
Long ago, I recall an old time farmer once described a way they "used to"
store meat in the summer. I'm going by sheer recollection from many years
back and would appreciate any insight, anecdote or corrections you all
could offer.

According to my recollection, the farmers would render out fat to make
lard or tallow. During the summer months, beef or pork that was killed
for food was butchered and the meat submerged in the lard or tallow. This
would prevent deterioration for weeks or months. When needed the wife
would literally dig out a piece of meat to cook.

Was this just a fabrication, misrecollection or was this an actual
technique to preserve meat when it could not be frozen and salt curing was
not desired?

Nonny
--
---Nonnymus---
You donít stand any taller by
trying to make others appear shorter.


Folks in these parts used to cook and then store pork chops and such in
lard.
--
James A. "Big Jim" Whitten

www.lazyq.com




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