I don't think it would go rancid. Just an opinion but if it were submerged in a stable fat it should be fine. I'm assuming it was cooked meat.
I don't think it would go rancid. Just an opinion but if it were submerged in a stable fat it should be fine. I'm assuming it was cooked meat.
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....or just used it to grease the axles on their wagon.
YCC i think the vinegar would be a preservative ?
my primitive skills apprenticeship blog:
http://modern-natural.blogspot.com/
Rendered fat does not go rancid. So cook your bacon fat and now it is rendered.
There is no salt added to pemmican.
I have seen historical references to this mostly regarding wagon trains and such.
I can remember reading about it as well as storing eggs in with the lard and pork, they were dipped in isinglass first (this is wrong, I was think of water glass) from what I can recall.
Tried to find a link explaining how this was done, but seem all searches for "Pork Barrel" came back reference to politics, as in pork barrel spending and such.
Sad, as the term is derived from the actual pork barrel as rwc has presented.
Have to check in my Fox Fire books..............
This would be a useful way to keep food w/out refrigeration.
Reference link:
http://www.motherearthnews.com/Susta...gs.aspx?page=2
Discusses lard, water glass, wax etc.
Last edited by hunter63; 02-14-2010 at 04:45 PM.
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You were right the first time Hunter, my mum used to store eggs in Isinglass for use in the winter when the chickens had stopped laying. From what I remember they tasted OK and would keep about 4 months.
Recession; A period when you go without something your Grandparents never heard of.
We buy pigs from an Amish farmer and butcher them ourselves. He smokes our hams and bacons for us in exchange for the lard that we cook off. I don't cook with lard so no loss. I asked him what he was doing with all that lard, so he showed me. He had a stone "Root cellar" (it was actually above ground but was shaded and had stone walls about 18 inches thick!) off the back porch of his house. There were several large crocks with wood covers. Inside them were layers of pork chops covered with layers of melted lard, which then set up. It made an airtight seal, kept the meat fresh, and didn't go rancid because it was covered and kept in the cool cellar. I have to admit I was impressed.
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