Storing fresh pork fat
Ridley Acres Wisconsin Team Orange Regular Contributors
I’ll be harvesting hogs soon, and I plan to save as much fat as I can for sausage and render the rest into lard.
After reading a few other posts about the importance of fresh fat in sausage and snack sticks, I’m now wondering if I should put any in the freezer or if I should keep it in the fridge until I use it. I am not sure how soon I would be able to make the sausage, as it may be a couple weeks after butchering before I can circle back to it.
I am not opposed to vac sealing and freezing if that helps it keep longer. Or would it be wise to coarse grind and pack into 2# meat bags to freeze until use. We’ve put a lot of time, effort, and expense into these animals and I’d hate to ruin something so close to the finish line.
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
If you have a chamber sealer, that would be your best bet. It saves it from freezer burn and oxidation as well. If you just have a vacuum sealer, you will need to check you bags regularly for ice crystals which is a sign of leakage. The fat should go 6 months to a year under a good vacuum seal. Just grinding and freeze in zip-loc bags will give you 3-4 months from my experience before you start getting off flavors.
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Ridley Acres on last edited by
Ridley Acres I have vac sealed and used it six months later without a problem.