Frozen lard: how long can it be stored?
Each product has its own shelf life, which can be extended by freezing. And the deeper it is, the longer the treat will last and be suitable for consumption. Many people prefer lard instead of sausages. If the product has not been cooked, it can be stored for a long time, but only in the freezer. The shelf life of frozen lard can vary from six months to one and a half years. Let's discuss in more detail.
If you put a piece of fresh lard in the main compartment of the refrigerator, you will have to eat it within one day. But at a temperature of -10°, lard will retain its freshness for six months.
On a note! Before long-term storage of frozen lard, packaging should be marked. Indicating the freezing date will help you navigate the shelf life.
If you want to preserve lard longer, it should be frozen at a temperature of -30°. In this case, the duration of its storage reaches one year. If lard has been processed into fat by heating, then in this form the product is stored at the specified temperature for one and a half years.
How long can smoked lard be stored in the freezer? The product can maintain its freshness from 6 to 12 months. The quality of the original product plays a huge role.
How long does salted lard last in the freezer? In this form, pork fat can last for one year without losing its taste.
As for the beneficial properties, they will gradually decrease. The longer the lard is frozen, the less benefit it will retain.
On a note! If you store smoked or salted lard in the main compartment of the refrigerator, its shelf life will vary from 10 to 15 days.
How to store rendered lard
As a result of heating the product, fat is obtained, which is placed in glass or enamel containers. To extend the savings period, caps are required.
If canning is being done, then the workpiece should be taken to the cellar or pantry, where the jar can stand for several years.
If you sprinkle the top layer with additional salt, then the uncorked fat will remain in the refrigerator for 6 months. Without additional ingredients and treatments, the period can be 3 months, since fat is a natural preservative.
It is not recommended to place fat in the freezer, as the product has a viscous consistency.
Storage rules
It is not enough to cut the lard into pieces, wrap it in plastic wrap and put it in the refrigerator. You need to take care of the temperature. It is best if it varies from -10 to -30°.
It is important to maintain a constant temperature. Temperature changes will cause the product to become unusable faster. Unsealed packaging will cause oxidation of the top layer. Of course, this film can be removed, and all that remains can be eaten. But sometimes the entire piece has to be disposed of.
Storage rules:
- It is better to cut lard for storage into small pieces in order to defrost it for immediate consumption;
- fresh bacon is perfectly stored in a glass or enamel container, hermetically sealed;
- you can use parchment paper or food film;
- before salting, it is better to make small cuts on the surface of the lard;
- In salted form, it is better to store lard in the freezer along with salt.
To better soak the product in salt, you can place some kind of press on top. Be sure to close the container tightly to avoid oxidation. There is no need to worry that the bacon will be too salty. The product will take exactly as much of this seasoning as needed.
Finally about the benefits
Many people consider lard to be a fatty, excessively high-calorie product that should not be eaten. This opinion is erroneous, because pork fat contains a number of nutrients, mineral components, vitamins, including vitamin F, D, tocopherol and retinol. The product is enriched with fatty acids. It is the component composition that is responsible for the enormous benefits of pork fat in any form.
Despite the large amount of fat contained in bacon, the product is extremely beneficial for the cardiovascular system. Experts note an improvement in brain function as a result of consuming lard.
In addition, with the help of lard you can normalize cholesterol levels and prevent the development of atherosclerosis. And if you season such a treat with fresh garlic, the beneficial properties will double.
In what condition and how long does lard last in the freezer?
How long does lard last in the freezer? It would seem that the answer to this question is simple and unambiguous - ad infinitum, since frozen foods cannot be decomposed. At constant subzero temperatures, no microorganisms can actively exist. However, not all so simple. Even mammoths frozen in permafrost were subject to destructive processes. Here we are not talking about paleontological finds, but about products that are subject to very strict requirements.
Factors for storing lard in the freezer
The shelf life of lard in the freezer depends on the following factors:
- the condition of the product itself;
- the degree of its sealing;
- size of pieces;
- freezer temperature.
You can freeze lard in its fresh, unprocessed form. We are talking about unrendered pork fat, which was simply placed in the freezer. In addition, salted, smoked and even lard boiled in soy sauce can be frozen. All these processing methods are actually the production of canned pork fat. If such an already canned product is placed in the freezer, then it will be stored longer.
It is also necessary to take into account the initial freshness of the frozen product. After all, pork fat, and even interspersed with meat, which has lain for a long time in a warm place and in the open air, will look acceptable to some extent when frozen (meat sellers use this effect), but after defrosting it will become worse.
Finally, even for lard, the amount of freezing and thawing is very important. Once the meat is frozen, it becomes somewhat different. With a sharp change in temperature, many tissues are destroyed and quickly undergo oxidation.
Lard in any condition must be stored in such a way that it only needs to be thawed once - before use.
You need to store salted lard in the same way as unsalted lard - in a tight, airtight container. The problem of preserving any product in a frozen state is to protect it not from microorganisms, but from oxidation. Any product sooner or later becomes covered with a film of oxidized tissue. You can’t eat it, so you have to cut off this film, or even just throw away the whole piece.
This is why it is so important to measure the pieces correctly and pack them well. If you store lard in large pieces, putting it in a plastic bag, then the resulting top film of oxidized tissue can be cut off, and the rest of the piece will be edible. However, large pieces with frequent use in small portions will have to be defrosted several times, which will affect the quality of the product.
Why can't salted lard be stored in the freezer?
It’s possible, but not more than two weeks, then it loses its taste and becomes sort of watery. It is best to store in sterile jars with a tightly closed lid. Cut the lard into pieces and place tightly in a sterile jar. It should be dry. This way, lard can be stored for a couple of months and not lose its taste. If you still store it in the freezer, it is better to store it in a plastic container, first wrap the lard in a paper napkin or towel and let it sit so that excess moisture comes out. Then into a dry container and freezer.
Interesting: Is it possible to use expired kefir for baking?
It is not clear where this threatening circular came from, where, in this case, to store this necessary product (this drug), which, sometimes you so want, to eat a little with garlic, Borodino bread, thinly spread with spicy mustard. (frozen and soft, but frozen - tastier). From time immemorial, before freezers and slaughtering of wild boar, in the villages they kept lard frozen, trying to use it before warm days and, leaving a piece, before haymaking (there it was already “rusty”, only because of the calories they ate it), right? , little by little and no poisoning was recorded.
It’s possible, but not more than two weeks, then it loses its taste and becomes sort of watery. It is best to store in sterile jars with a tightly closed lid. Cut the lard into pieces and place tightly in a sterile jar. It should be dry. This way, lard can be stored for a couple of months and not lose its taste. If you still store it in the freezer, it is better to store it in a plastic container, first wrap the lard in a paper napkin or towel and let it sit so that excess moisture comes out. Then into a dry container and freezer.
Shelf life of lard in the refrigerator
- If we are talking only about the refrigerator, and not about the freezer, then fresh lard at a temperature of 0...+5°C will last for about 24 hours without harm to quality.
- At a stable sub-zero, but still high temperature (not lower than -10°C), packaged pork fat can be stored for no more than six months.
- If the freezer cools the air to -30°C, then the piece freezes very quickly, which allows you to store the fat 2 times longer.
- The shelf life of salted or smoked lard in the refrigerator, i.e. at a temperature not higher than +5°C, can be measured at intervals of 10 to 15 days (depending on the initial freshness of the product).
- Frozen lard after salting at a stable low temperature will last in the freezer for about a year without harm to quality. Provided that it will not be defrosted often.
- How long can you store rendered lard? Since we are talking about a product that has undergone deep processing, its shelf life in the refrigerator increases to 1 year, and in the freezer - up to 1.5 years.
All these terms are described in a certain interval, because each specific product has its own specifics, which can affect its storage time under different conditions.
Lard is considered a product designed for long-term storage. However, there is one pattern - even at low temperatures it gradually loses its nutritional value. And it's not just about oxidation. With good insulation, even dense lard is saturated with moisture accumulating on the walls of the package. If the packaging is not airtight, this piece of fat loses water, dries out and oxidizes faster. So it is best to focus on the maximum periods given here when storing the product.
- If we are talking only about the refrigerator, and not about the freezer, then fresh lard at a temperature of 0...+5°C will last for about 24 hours without harm to quality.
- At a stable sub-zero, but still high temperature (not lower than -10°C), packaged pork fat can be stored for no more than six months.
- If the freezer cools the air to -30°C, then the piece freezes very quickly, which allows you to store the fat 2 times longer.
- The shelf life of salted or smoked lard in the refrigerator, i.e. at a temperature not higher than +5°C, can be measured at intervals of 10 to 15 days (depending on the initial freshness of the product).
- Frozen lard after salting at a stable low temperature will last in the freezer for about a year without harm to quality. Provided that it will not be defrosted often.
- How long can you store rendered lard? Since we are talking about a product that has undergone deep processing, its shelf life in the refrigerator increases to 1 year, and in the freezer - up to 1.5 years.
Cooking method
Didn't the methods described above help? You can free lard from a shock dose of salt as follows. Boil water in a small saucepan. And boil several small pieces for no longer than one to three minutes. Excess salt will go into the broth. Remove the pan with lard from the stove and add a few cloves of garlic, after crushing it.
Cool the contents of the pan and place the lard in the resulting brine in the refrigerator for a day. Remove after 24 hours for tasting. Do not forget to remove excess moisture and store this product in the freezer.
Do you use expired food for cooking at home?
Yes, the main thing is to process it if it is meat or expired kefir for pancakes.
35.34%
No, it is very dangerous and not useful.
24.81%
If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.
39.85%
Voted: 133
Fresh
Fresh lard can be stored in the refrigerator and freezer. At temperatures from 0 to +5 °C it will last for a day, after which it must be cooked or frozen. At temperatures from –1 to –10 °C, lard can be stored for up to six months. If you plan to pickle it, then freeze a large piece at once. If you regularly use it for frying or add it to minced meat, you will need small portions. Then cut the lard into pieces of the required size. Then wrap them in cling film or a plastic bag and place them in the freezer. To know exactly how long the product has been sitting, put stickers on it. On a small piece of paper, write the date the lard was frozen.
Why doesn't supermarket ice cream freeze in the freezer?
Many people believe that ice cream is just a light snack, but not a full lunch or dinner. However, on a hot summer day, dessert can be a healthy meal and replace fatty, heavy food. Ice cream is made from milk, butter or vegetable oil, with fruits, chocolate and other fillings added. That is, each serving of ice cream contains useful microelements, essential amino acids and vitamins.
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Some people ask the question: why does the taste of ice cream that is sold in stores now differ from what is familiar from childhood? In order to understand this, it is necessary to give examples of recipes for making homemade ice cream.
Salty
Salted lard is stored dry. Prepare an old pan, box or plastic container. Place paper in several layers on the bottom and sprinkle generously with salt. Place the pieces of lard, skin side down, and sprinkle salt on top again. Make sure that it fills all the voids between the pieces and the walls of the container. Place as many layers on top as the container can hold. Sprinkle each thoroughly with salt. Cover the top one with several layers of paper, cover with a lid and press down with a weight. The container must have holes so that excess moisture drains and the lard remains dry.
In this form, the product can be stored on the balcony when it is cool outside, or in the basement. If you remove lard from the container in which it was salted, do not remove the salt from its surface. Just put each piece separately in a bag and put it in the refrigerator or freezer. It can be stored at temperatures from 0 to +5 °C for up to a month, and at –1 to –10 °C for up to a year.
Salted bacon in a jar can be stored for up to 12 months. Wash and dry the container thoroughly beforehand. Then rub the inside walls with a clove of garlic, and sprinkle salt on the bottom. Lay small pieces in layers, alternating with salt. Then seal the jar tightly and place it in a cool, dark place.
By salting in liquid, lard can be stored for up to 4 weeks. To do this, prepare spices: garlic, bay leaf, herbs to taste. Rub each piece of lard with garlic and place it in a jar, place the spices there too. The lard should not be compacted tightly. Bring 1 liter of water to a boil, add 1 cup of salt to it and pour lard with this solution. Leave the jar open at room temperature for 48 hours, then seal it tightly and place it in the refrigerator for a week. Then remove the bacon, dry it and package it in bags, plastic, glass or enamel containers.
Salt and refrigerate
Storing salted lard does not require any special manipulations. Usually the product is kept in the same container in which it is salted. These can be jars, pans, boxes, barrels. Lard absorbs only a certain amount of spices and seasonings, so the pieces are simply covered with salt and other additives so that there are no voids, sent to a cool place and left until required.
A refrigerator is great for storing salted lard, and in winter a glassed-in balcony is also great. It is more convenient to send large containers to a cellar or basement, but these should be well-ventilated areas with low humidity. In any case, the dishes must be well closed, since the product easily absorbs foreign odors.
Ready-made salted lard can be processed in a meat grinder with garlic. The amount of the latter is determined by taste. Garlic acts as an additional preservative. Sandwich paste prepared in this way can be stored in a cool place in a well-closed glass container for several weeks, provided that you use a clean spoon to remove the portion you need.
Salted pieces, already removed from the salt mass, can be stored in the refrigerator and freezer, wrapped in parchment and then in plastic. The choice of location depends on the expected storage time, as well as taste preferences. Low temperatures will seriously extend the shelf life of lard. And many people like to eat it only hard, frozen, and it’s easy to cut into thin slices.
Dry pickling recipe
Pickled lard recipe
Smoked
The rules for storing smoked lard are almost the same as for salted lard: it can be stored in the refrigerator for up to a month, in the freezer for up to a year. Wrap pieces of smoked bacon with a paper napkin or natural cloth, and on top with polyethylene. This will protect the product from excess moisture.
In addition, smoked snacks can be hung in the attic or basement. The main thing is that the room has an average level of humidity. If it is too high, the lard spoils very quickly, becoming covered with mold and sticky mucus. To protect the bacon from dust and temperature changes, wrap the pieces in dry napkins or cloth and hang them up. During the cold season, you can store it on the balcony.
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Ghee
This lard is often used in cooking. You can melt both salted and fresh product. Cut the lard into small pieces and place in a pan of water on the stove. Over time, fat will begin to float to the surface. Collect it and pour it into a jar. Before the procedure, sterilize it and cover it with gauze. You can also render lard in a frying pan. Do this until small brown cracklings remain from the pieces.
Use glass containers to store in the refrigerator. Pour the hot lard into a jar, let it cool, then cover with a lid and place in the refrigerator. It can stay this way for up to 12 months.
It is also permissible to store rendered lard in the freezer. In this case, use plastic, not glass containers. It will stay there for 2–3 years. Always make sure that the lard does not change its smell or color. If this happens, throw the product away immediately.
Now you know how long fresh and prepared lard can be stored. To prevent it from spoiling ahead of schedule, remember some rules. Do not use old pig or boar lard for storage. Products with thick skins are also not suitable. Fresh lard, which smells a little like meat, will be perfectly stored.
Lard is a healthy and tasty snack. In addition, it is also easy to prepare. Usually lard is smoked or salted in large quantities. How and where should it be stored correctly? First of all, pay attention to the quality of the product: the material must be fresh, soft and clean. If the lard meets these requirements, then you can begin preparing for its storage.
Homemade creamy ice cream
For preparation you will need the following ingredients:
- 3 egg whites
- 300 ml cream with 33% fat content
- Lemon juice
- 100 g sugar
- 50 grams of powdered sugar.
First you need to mix the cream with sugar, then place it in a saucepan and put it on low heat. And cook like this for 30 minutes.
After this, cool the mixture and beat with a mixer to obtain foam. Next you need to mix the whites, powdered sugar, lemon juice and beat them. Then the cream must be mixed with the proteins, but this must be done very carefully, otherwise you can ruin everything.
The resulting mixture is poured into a container and placed in the freezer, covered with cling film. Then you need to take out the ice cream, mix it and put it in the freezer again for 3 hours.
For taste, you can add finely chopped fruits, berries, and cookies.
In the photo there are bowls with ice cream decorated with fruit and mint
Peach ice cream
To prepare a dessert, you should collect its main components, namely:
- 500 g ripe peaches
- 100 g powdered sugar
- Lemon juice
- 200 ml cream with 22% fat content.
First of all, you should take a blender and mix the peeled peaches, powdered sugar and lemon juice in it. The result should be a homogeneous peach mass.
Next, using a mixer, beat the cream until foamy and add to the peach mass. Pour the resulting mixture into a container to freeze later.
Stir the ice cream every 2 hours until it thickens. Then you can keep it in the freezer for 3 hours. Before serving, it is advisable to place the prepared dessert in the refrigerator.
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A visual recipe for making homemade peach ice cream is presented in this video:
Homemade ice cream with strawberries
Ingredients for cooking:
- 1 tbsp. Sahara
- 0.5 tbsp. water
- 1 kg fresh strawberries
- Half a lemon (for juice)
- Half an orange
- 300 ml cream.
Pour sugar into a saucepan, add water and bring it all to a boil, stirring occasionally. When the sugar has completely dissolved, reduce the heat and continue stirring the mixture. Next, you need to remove the syrup and let it cool.
At the same time, grind the strawberries to a puree consistency. You can use a sieve. When the sugar syrup has cooled, add strawberry puree, lemon and orange juice. Mix all this thoroughly.
Whip the cream with a mixer and refrigerate for later use.
If you have an ice cream maker on hand, mix the strawberry mixture with cream and follow the manufacturer's instructions.
If you don’t have an ice cream maker, then fill a freezer container with strawberry puree and keep it in the freezer for 1.5 hours. When the ice cream starts to freeze, you need to take it out and stir it with a fork or beat it with a mixer. After this, mix with cream and place back in the freezer for 3 hours.
And do this until the dessert freezes. Garnish the ice cream with fresh strawberries.
In the photo there is a homemade ice cream with strawberries
What conclusions can be drawn from all that has been said? Provided 3 recipes for making homemade ice cream in different variations. In all cases, the ice cream is placed in the freezer to freeze. If you buy a regular ice cream in a supermarket and keep it in the freezer, it will not freeze. Why?
Previously, ice cream was produced on the basis of animal fats (cream, milk), using a natural component that naturally freezes at low temperatures.
Now, in most cases, manufacturers add vegetable fats (coconut or palm oil), which do not freeze completely.
In addition, the dessert contains a huge amount of preservatives and artificial fillers.
The above recipes use only natural ingredients that have a positive effect on human health.
What conclusions can be drawn from all that has been said? Provided 3 recipes for making homemade ice cream in different variations. In all cases, the ice cream is placed in the freezer to freeze. If you buy a regular ice cream in a supermarket and keep it in the freezer, it will not freeze. Why?
