Thread: Homesteading / Sustainable Living

Originally Posted by rolodave

Never heard of Leaf lard.
I have read it does take awhile to render hog fat.

Used to render mutton fat in the past. Is easy enough. Nice too.

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Originally Posted by Grazor

What is leaf fat Glenn?

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From around the kidneys etc. It is layered when removed.

Originally Posted by Grazor

Used to render mutton fat in the past. Is easy enough. Nice too.

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Ok I gotta ask

Lard = Hog
Tallow = Beef
Schmaltz = Chicken / Turkey

What the heck is rendered Mutton fat called ???? is there a special name

And 32t is correct Leaf Lard is rendered from the cleanest internal fat around the kidneys, it will have nearly zero taste, and be the Purest White in color

Originally Posted by gssixgun

Ok I gotta ask

Lard = Hog
Tallow = Beef
Schmaltz = Chicken / Turkey

What the heck is rendered Mutton fat called ???? is there a special name

And 32t is correct Leaf Lard is rendered from the cleanest internal fat around the kidneys, it will have nearly zero taste, and be the Purest White in color

Mutton fat is called dripping, here anyway. Not used as much any more, basically been replaced with vegetable oil.
Never heard of leaf fat before, had an image of sacks and sacks of oak leaves.
Kind of like almond milk, what a job getting up at 5 in the morning to milk 4,000 almonds...

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Originally Posted by Grazor

Mutton fat is called dripping, here anyway. Not used as much any more, basically been replaced with vegetable oil.
Never heard of leaf fat before, had an image of sacks and sacks of oak leaves.
Kind of like almond milk, what a job getting up at 5 in the morning to milk 4,000 almonds...

Sent from a moto x far far away...

Obligatory language warning:

I read mutton fat is called tallow like beef. Suet is also the name for the hard fat found on both animals around the kidneys and loins.

Here is a pic of some duck fat I rendered in December.

Yeah, mutton and beef fat are both called dripping here. Pork fat is lard, chicken fat is just chicken fat. That is some nice clear duck fat, great stuff.

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I have never rendered Mutton or Venison fat but on a chop or roast for example I think that they are very similar.

I like this topic. I use the phrase "maker vs. taker" often. What are we producing as compared to what are we consuming? What are we fixing, keeping running, restoring vs. buying newer lesser quality goods? It is on my mind often. This is why I like old razors, old guns and making do with what I have.

There does seem to be quite a bit of overlap with the use of SR's and many other hobbies and lifestyles, I noticed on FB that many of my Razor friends are also members of the few ther groups I belong to