How to melt mutton fat, melt fat tail, mutton fat for medical purposes, the benefits of fat tail
Lamb fat is famous for its beneficial properties, it has a tonic effect when taken orally and stretching, rejuvenating and stimulating when applied externally. You can find out more about it on our website.
Before you drown the fat tail, you need to purchase it. If you live in St. Petersburg, then buying mutton fat is not so easy. It doesn’t exist in butcher shops and large hypermarkets [at least I didn’t come across it], they say you can find it in a pharmacy [but I don’t believe in canned solutions when you can do it yourself]. Fortunately, there is the Internet, and, as you know, everything is in it. There, at the request “buy mutton fat in St. Petersburg”, I found the desired piece. The cost varies from 450 to 600 rubles. per kilogram. As a piece of meat, in general, not very cheap.
Which kurdyuk to choose
The most useful and correct would be to take the fat of a young lamb. This is easy to check: the fat tail of a young lamb will be white, with a slight aroma, the fat tail of an old lamb will be yellow and with a very specific pungent odor.
I am writing in stages so that you do not make my mistakes [I thought that melting a fat tail is no more difficult than chocolate].
How to melt mutton fat, fat tail (at the rate of 0.5 kg of fat tail fat)
6. It is best to immediately pour the fat into a jar in which you intend to store it, because. fat in a day will thicken and turn white and it will no longer be possible to pour it out.
Now you know how to melt lamb fat. Before spreading the fat, it should be slightly heated.
Good luck and don't worry!
Pork fat is melted internal pork fat and lard, i.e. subcutaneous fat. For a long time, pork fat, along with other animal fats, was criticized by scientists and doctors, it was blamed for increasing the risk of cardiovascular disease, high cholesterol and other troubles. Today, fat has been rehabilitated and is re-entering culinary practice. True, buying animal fat in the store is still problematic. It is much easier to melt it yourself at home. How to melt pork fat and will be discussed in this article.
What is useful pork fat
For many years, the refusal to use pork fat was explained by the risk of high cholesterol, which is the main cause of heart and vascular diseases. It was classified as one of the most unhealthy fats and all our attention was turned to vegetable oils. Now many studies show that they do more harm than good.
Animal fats are made up of saturated, monounsaturated and polyunsaturated fatty acids. Most of the monounsaturated fatty acids are oleic acid, the acid found in olive oil. It is for the high content of oleic acid that this oil is considered one of the healthiest vegetable oils.
Saturated fats are also important for the human body. We need them to absorb and assimilate fat-soluble vitamins and some other nutrients. For example, when we drink skim milk fortified with vitamin D, there will be no benefit in it, since saturated fat is needed for its absorption. And if it is not enough, then no vitamin will be absorbed.
In addition, pork fat is rich in vitamins A, E, Omega-3 fatty acids. Not only that, this fat helps absorb and absorb these important nutrients and vitamins.
The low level of polyunsaturated fatty acids in pork fat means that this fat is slowly oxidized, it does not become rancid, i.e. it can be stored for a long time.
Pork fat has a high smoke point, i.e. it can be heated to higher temperatures without fear of release of carcinogens. It is suitable for frying at high temperatures that many vegetable oils cannot provide.
Which fat to choose
Pork fat is not the same in quality. For different needs, you need to take different fat for rendering fat.
Firstly, the quality of fat depends on what and how the pig was fed.
Secondly, from what part of the pig carcass will you melt fat.
To make it easier to figure out which fat is better, for which culinary needs to melt fat from which part, take note of these tips.
Salo or bacon. This is subcutaneous fat, which is usually salted. But it can also be taken for reheating. It is sold in the market or in the store in pieces. This fat is great for frying and stewing.
Fat from the abdomen or undercuts. Soft layered fat with meat. Mostly bacon is made from this part. This fat is suitable for frying.
Internal fat or internal fat. This is fat that is located on the internal organs of the pig. It is cut off in layers, soft. This is the purest fat. After melting, the fat will have a white color, practically odorless and tasteless. 
The fat rendered from such lard is highly valued by bakers. It is added to the dough, pies are greased to get a fragrant beautiful crust. It always stays soft.
How to melt pork fat at home
The technology for preparing and rendering pork fat is the same regardless of which part of the carcass you will melt it from.
You can melt fat on the stove, in the oven, in a slow cooker. There are two different ways to get fat.
wet way. Place the chopped fat in a saucepan with a little water. Turn on the stove and bring to a boil. Reduce so that the water boils a little and melt the fat until it melts in the water. Cool and pour into a jar. This method is suitable for both rendering internal fat and fat.
Dry way. In this way, you can melt fat on the stove, oven, slow cooker, pan. Heat the dish in which you will melt the fat, and place the chopped fat in it. In this way, you can render both interior fat and lard. During the melting of fat by this method on the stove or in a slow cooker, periodically stir it with a wooden spatula.
How to melt lard into fat
First you need to cut into small cubes, no larger than 1x1cm in size. like this 
The finer the fat is cut, the faster it will melt and you will get more finished fat. You can twist it in a meat grinder.
Transfer the chopped bacon to a bowl. Add water. For 1.5-2.0 kg of fat, about 200-300 grams of water.
Cover with a lid and put on the stove. As soon as the pan warms up well and the first bubbles appear on top, reduce the heat. Fat must be melted at the lowest possible temperature. When rendered at a high temperature, the fat is melted faster, but it turns out darker in color, and may even be brown.
About once every half an hour, the fat should be gently mixed with a wooden spatula. The whole process of rendering such an amount of fat can take from 4 to 5 hours.
Strain the melted fat through a sieve to separate the cracklings, and pour into clean, dry jars. Once cooled to room temperature, put in the refrigerator.
How to render pork fat in the oven
What is good to melt fat in the oven is to prepare it, put it in a pan and you can go about your business while the fat is melted.
Preparation of fat is the same as for rendering on the stove. First you need to finely chop pieces of bacon or visceral fat. The smaller the better. Can be twisted in a meat grinder.
Put everything in a pan that can be put in the oven. It is good to melt in cast iron.
Preheat the oven to a temperature of about 105-110 degrees. Put the pot in the oven. The melting time depends on the amount of fat. The more fat, the longer the fat is rendered. You can carefully remove the pan and mix. Just be very careful not to burn your hands with grease.
Separate the melted fat from the cracklings and pour into glass jars.
How to drown internal pork fat
The internal fat is soft and layered. Almost all of it melts.
Cut fat into small pieces. Place in a saucepan.
Add about 500-100 ml of water depending on the amount of fat. You don't need to pour a lot of water. It turns out a softer consistency compared to fat from rendering lard.
Put on the stove on a small fire. After about an hour, check the pan and stir. It is very important at the very beginning not to let the fat burn. 
When melted, it will form cracklings, which will gradually settle to the bottom.
Strain the melted fat through a sieve or gauze and pour into jars.
Regardless of what you are rendering fat from, the most important thing at the initial stage is to clearly regulate the temperature. If the heating of the plate is strong, then the fat may burn.
Until the first melted fat appears, you need to monitor this process and mix the fat in time.
As soon as a certain amount of fat is rendered, the remaining pieces will boil in it, giving off fat.
It needs to be stirred periodically. This will ensure that all pieces of fat are melted more evenly.
It is not necessary to melt the fat until the cracklings are crispy. They should remain soft and light. They can then be sautéed separately to make them brown and crispy. They can be used to stew potatoes or other dishes. Fried cracklings can be sprinkled, for example, on potato salad.
Properly rendered fat in a glass jar should be pale yellow in color. When it freezes it will turn white.
Before pouring it into jars, cool the fat so that the jars do not crack and your work is not in vain.
Keep fat in a cool place. You can freeze.
Pork fat can be stored in such conditions for a long time, more than a year.
How to use pork fat
Pork fat can be used in the same way as vegetable oil. It can fry meat, vegetables, stew. Make the dough on pork fat. Only for baking it is better to take only internal fat and preferably in the kidney area.
Today I will tell you how to heat lard for fat and give you some valuable tips.
But first, a little preface. Ghee or lard comes from the Latin (lardum) - this is fat rendered over low heat from lard.
For rendering, lard is most often used - intramuscular fat (undercuts, brisket) or lard as the most unsuitable for other purposes.
You can also make lard from goose or duck fat. What lard is used for, I think many of you know, if not, watch an interesting and informative video clip.
I will share with you several ways of preparing this product, which were used by our Grandmothers, and which are being used with great success now.
What is lard for in our kitchen about its energy value and not only, I think many of you know that in cooking lard is a traditional product of the village cuisine of many peoples, if not, watch an interesting and informative video clip.
Method 1 - lard from intramuscular fat.
Usually such fat is sold in rolls, before buying it is necessary to unroll the roll and smell it, there should not be any extraneous and musty odors.
Then at home we unfold the roll, remove the films, if any, and cut the fat into small pieces, 0.5-1 cm thick.
We preferably take a stainless pan with a thick bottom, pour 1 centimeter of water there and put the chopped pieces of fat, you can add a little salt on top.
We put on fire, close the lid and bring to a boil, stirring occasionally. Then reduce the heat to the very minimum, and melt the fat. At the same time, do not forget to stir every 40-50 minutes.
At first, the pieces of fat will begin to slowly rise, and then they will slowly sink to the bottom. It takes about 4 hours, maybe more or less.
Allow the fat to cool slightly, strain (greaves can be used to prepare other dishes, such as) and carefully pour into jars, let cool and store in a cold place.
2 way - lard from fat.
Cut the salo into small pieces no more than 1 cm thick. For this, undercuts or brisket are usually used. In order for it to cut better, you can freeze it a lot in the freezer.
Pour a little warm water into a saucepan with a thick bottom or cauldrons, put pieces of chopped bacon, put on fire and slowly increase the heat to bring to a boil.
Then also strain the slightly cooled melted fat through cheesecloth or other cloth into jars, store the remaining cracklings separately in a small amount of fat, they will serve you as an addition to various dishes, to your taste.
Put the jars in the freezer to chill quickly, the quick chill will prevent the formation of grains in the fat.
Fat can be stored for a long time in a cold place.
There is no unequivocal opinion about the importance of eating or using pork fat. Some consider it a source of energy and strength, others argue that it is harmful to the body.
The benefits and harms to humans depend on how to drown pork fat and from what fat.
Properties of pork fat
Melted pork fat is a homogeneous dense mass white color, the smell of which is almost not felt. In the liquid state, it becomes an amber hue.
The chemical composition of pork fat includes linoleic, stearic, palmitic, oleic and arachidonic acids. The latter plays an important role in the formation of heart muscles, cell membranes, hormones, and also increases activity in cholesterol metabolism. You should not worry about how to melt pork fat and not lose its healing properties, because heating does not affect its fatty acid composition, which vegetable oil does not have. It also contains carotene, phosphorus, potassium, sodium, calcium, magnesium, vitamins A, E, D, K.
Drain pork fat
HA Pork fat slows down the aging process and can be used in medicines
How to Burn Inner Pork Fat
internal fat. Useful product!
Ointment - Balm Interior pork fat with calendula, lavender and hops
The people believe that it contains a lot of cholesterol, although just in sunflower oil it is much more. But pig fat has a higher calorie content - 900 kcal / 100 g.
How to melt pork fat?
It is produced by the food industry, so it is easy to find in grocery stores. But the manufacturer is not always honest and uses fresh lard to make melted pork fat. Therefore, to be sure of the quality of the product, it is better to cook it yourself at home. The process of how to properly render pork fat from lard is simple and easy.
For the preparation of the highest grade, the upper adipose tissue is taken and heated in a water bath until a transparent substance is released, which is filtered and placed in a cool place until it solidifies. Interior (intestinal) fat belongs to the second grade and has a yellowish tint and a slight smell. The process of its preparation is similar to the first case.
Application in the treatment of diseases
It is used for various diseases of the respiratory tract and skin, joints, ulcers, burns, etc. Its use in the treatment can be both internal and external. High calorie content does not allow the use of this product in dietary nutrition, but this does not detract from its beneficial qualities. It is recommended for internal use when the body is depleted. Various recipes are used depending on the diseases.
- The treatment of joints with pork fat is carried out by applying it before going to bed to the area that worries, and wrapping it with a warm cloth. Keep the compress all night. If the movable part of the joint is concerned due to injury, it is necessary to rub it with salt in the appropriate proportion of 100:30 grams. The treated area must be insulated with a bandage.
- From burns use the following recipe:
- How to melt pork fat in a pan, throw in the chopped onion and fry until black.
- Add 5 powdered aspirin tablets to the cooled mixture and mix. Aspirin is needed to lower body temperature and protect against germs.
- Lubricate the burn site regularly with the resulting product every hour, not allowing it to dry. Do not apply bandages to the affected area.
- Keep the mixture in a cool place.
After 2 weeks, the burn will completely disappear.
- Pork fat for coughs, colds, bronchitis is most often used to treat a child. After all, medicines lower immunity and can harm a fragile child's body. To prepare the mixture, you need to take 50 grams of raw fat, melt it to a liquid state and mix with 2 tablespoons of vodka and 5-6 drops of fir oil. The resulting substance is rubbed on the chest, covered with a thick cloth, and warm clothes are put on top. In order for cough fat for children to work more effectively, it is recommended to sleep with a compress all night.
Pig fat in cosmetology
It does not irritate the skin and is easily removed with soap and water, which is why facial lard is often used as the basis for moisturizers. It is often combined with wax or resins and is also used in the manufacture of soap.
If you apply it in its pure form, you must carefully follow the rules of storage. Pork fat must be kept in a hermetically sealed container in a dark, cool place for no longer than one and a half years. If it has deteriorated, you can feel an unpleasant odor, and irritation will appear on the skin after application.
Well, who doesn’t love crispy potatoes fried in fragrant lard? Try this easy homemade pork lard recipe. Homemade lard is not only fragrant and tasty, but it is also stored for a very long time.
The recipe for making lard is simple.
To begin with, the fat from which we are going to heat the lard must be washed and placed in cold water for 6 hours.
Then, the water must be drained, and the fat should be poured again with fresh cold water, and let it stand for another 6 hours.
Then, a little salted bacon must be cut into cubes as for frying.
It is best to heat lard in enameled dishes, always with a thick bottom. And so in the dishes for melting lard we need to pour not a large number of water (as they say - on the finger).
Then, you need to put chopped bacon into the pan, but not all at once, but in parts. After we put the first portion of the lard into the pan, you need to reduce the heat to a minimum and heat the lard, stirring it constantly (preferably with a culinary wooden spatula). It will be very good to put a flame divider on the burner, then the lard will be heated evenly.
As it melts into the pan, it is necessary to add new portions of fat. Thus, we drown the lard until all the fat is melted from the fat.
In the meantime, lard is being rendered, we can prepare jars for its packaging and further storage. To do this, you need to put jars in a cold oven (the optimal volume is from 500 to 800 grams). We turn on the oven and heat the jars so that they do not crack when we pack hot lard in them.
Pour the finished melted fat into jars, simultaneously filtering it through several layers of gauze. Then, let the melted fat stand in a warm place and once again filter it through gauze (fresh), leaving a sediment at the bottom of the jar.
Such homemade lard is usually stored in a cool, dry and dark place (a cellar is ideal).
You can use melted lard for various frying, or you can simply spread it on bread and sprinkle with coarse salt crystals.
The original recipe for how to make delicious and fragrant homemade lard with onions, see the video from the Juicy Cake Channel. So tasty it turns out that you will lick your fingers.
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