While the etymology of "lard" comes from hog fat, specifically, I like the term as a colloquialism. I can't say the same for "grease."
In the same sense that we use the term "milk" to apply to a lot of things that aren't technically milk, I use the term "lard" to refer to any rendered omnivore fat because it looks the same and behaves the same in the kitchen and the refrigerator. And I have a strong positive association with "lard." It's a great fat to bake with and cook with. Those of us who haven't gotten over the misguided nutritionism around saturated fat think "lard" is bad.
"Grease" in my world is what you clean off a well-used griddle, skim out of the drain trap on the floor of the restaurant kitchen and back in the day, on the bearings in your wheelbarrow, tractor and dump truck. As a kitchen term, it has such a powerful negative impression in my experience that I can't use it to describe anything food-positive.
Factoid: I regularly hear the dismissive: "too greasy." But no one ever says "too lardy," right?
All good points. My rendered bear fat is nothing like lard. It's more like oil. Maybe bear oil? Bear oil brownies just won't have the same shock value, though.
OK, shock value wins for sharing with friends and on the ‘net.
I compared my bear “lard” with hog lard:
both completely solid in fridge
both liquid at summer temps in jars
both are cloudy and bear fat separates clear and cloudy after some rest
Not sure whether that’s method or not. We know bears vary a lot. I use a crock pot for tallow rendering, because it’s easy to burn. I did my bear fat outside on a gas grill. Cut in chunks and start with about ½” water. Once it’s run about 20 minutes and grease/lard accumulates on top, turn down and watch for a few hours. I ladle off the rendering until it starts to take on even the slightest yellow tone.
I might try a crock pot this year.
I did 24 lbs in 2 pots-worth last year for 9 quarts. I kept it at room temp. No issues, no rancidity. I have about 1 ½ quarts left. So this year hoping to get about 20 - 25lbs again. I got it from the bear processor just for the asking; I cringe at the idea of it getting thrown away. The processor said about 1 in 5 take the fat, eeek!
I appreciate you sharing your process. My bear oil doesn't solidify in the fridge. It's still oil. That's why I haven't been able to make pie crust or biscuits turn out like I want. 😕
Those are terribly sad stats on bear fat waste. I've met a few bear hunters though who were surprised I eat the meat. Damn shame. It's good stuff.
Touché!
While the etymology of "lard" comes from hog fat, specifically, I like the term as a colloquialism. I can't say the same for "grease."
In the same sense that we use the term "milk" to apply to a lot of things that aren't technically milk, I use the term "lard" to refer to any rendered omnivore fat because it looks the same and behaves the same in the kitchen and the refrigerator. And I have a strong positive association with "lard." It's a great fat to bake with and cook with. Those of us who haven't gotten over the misguided nutritionism around saturated fat think "lard" is bad.
"Grease" in my world is what you clean off a well-used griddle, skim out of the drain trap on the floor of the restaurant kitchen and back in the day, on the bearings in your wheelbarrow, tractor and dump truck. As a kitchen term, it has such a powerful negative impression in my experience that I can't use it to describe anything food-positive.
Factoid: I regularly hear the dismissive: "too greasy." But no one ever says "too lardy," right?
All good points. My rendered bear fat is nothing like lard. It's more like oil. Maybe bear oil? Bear oil brownies just won't have the same shock value, though.
OK, shock value wins for sharing with friends and on the ‘net.
I compared my bear “lard” with hog lard:
both completely solid in fridge
both liquid at summer temps in jars
both are cloudy and bear fat separates clear and cloudy after some rest
Not sure whether that’s method or not. We know bears vary a lot. I use a crock pot for tallow rendering, because it’s easy to burn. I did my bear fat outside on a gas grill. Cut in chunks and start with about ½” water. Once it’s run about 20 minutes and grease/lard accumulates on top, turn down and watch for a few hours. I ladle off the rendering until it starts to take on even the slightest yellow tone.
I might try a crock pot this year.
I did 24 lbs in 2 pots-worth last year for 9 quarts. I kept it at room temp. No issues, no rancidity. I have about 1 ½ quarts left. So this year hoping to get about 20 - 25lbs again. I got it from the bear processor just for the asking; I cringe at the idea of it getting thrown away. The processor said about 1 in 5 take the fat, eeek!
I appreciate you sharing your process. My bear oil doesn't solidify in the fridge. It's still oil. That's why I haven't been able to make pie crust or biscuits turn out like I want. 😕
Those are terribly sad stats on bear fat waste. I've met a few bear hunters though who were surprised I eat the meat. Damn shame. It's good stuff.