Types of badger fat (about rendered and mixed)
Badger fat can be rendered or mixed. The principle of obtaining both is the same, the only difference is where this fat is removed from. There is subcutaneous fat, it is located directly under the skin and is removed in layers. Internal fat envelops the internal organs like a mesh and must be removed very carefully and quickly, especially from the intestinal loops, so as not to become saturated with an unpleasant odor. And layers of fat between the muscle tissues of the animal.
Rendered fat is obtained from subcutaneous lard, and mixed fat is a mixture of three types of lard. Mixed fat contains more useful substances, but it is also more troublesome and longer to make. Every hunter knows how to burn badger fat, but not everyone does it correctly and efficiently.
Methods for preparing badger fat
They have known how to prepare badger fat for hundreds of years, only the cooking methods change. First of all, all lard is thoroughly washed in cold water, especially the internal fat network. Then dry it on a clean cloth, not in the sun and not for long. Under the rays of the sun and in the open air, fat quickly oxidizes and deteriorates.
Then the raw material is crushed. It is better to do this in a meat grinder or blender. The smaller the crushed fraction, the more fat the fat capsules will give off; for maximum effect, you need to break the shell of these capsules and turn the lard into a paste.
Badger fat should not be melted at high temperatures; when heated for a long time in the open air, many acids evaporate or react with oxygen and the metal of the pot or pan. It is better to melt without air access at a temperature not exceeding 100 degrees, in a glass container.
You can cook fat in several ways: in a water bath, in the microwave, in a slow cooker and in an autoclave.
In a water bath
To heat in a water bath, take two containers, pour water into the larger one, and place the smaller one in water on a cloth napkin or a special stand. The smaller container should be enameled or, better yet, a hermetically sealed jar in which the fat itself will be drowned. Acids from badger fat react with metal salts and oxidize in air (react with oxygen), so as not to lose them, such utensils are needed.
We will heat up to 100 degrees. When the fat has melted, spoon it into sterile glass jars up to the neck, close tightly and store in the cold.
Water bath
In the microwave
In a microwave oven, as in an oven, it is easier to melt badger fat; there you can set a certain temperature and time, without fear of overheating. Follow the rule with heating utensils; it is better to take a glass one with a lid. But with these types of fat processing, no matter how you filter it, it contains a lot of protein, which reduces the shelf life of the fat.
Autoclave heating method
The best and most effective way to obtain high-quality badger fat is the autoclave method.
Lard is heated in a hermetically sealed autoclave using hot steam, without air access. The crushed raw material is placed in the autoclave container and a quarter of the raw material is added to boiling water. We heat a tightly closed autoclave until steam comes out of the hole and maintain the temperature so that the stream of steam is thin and continuous, about three hours. Turn off and let the autoclave cool.
When you open it, there will be pure fat on top and water with protein and connective tissue dissolved in it below. We scoop out the fat, strain it into sterile jars, close it tightly and put it in the cold upside down.
When the fat has cooled, you need to drain the water from the cans and fill them with fat up to the lids, leaving no room for air. If you don’t have an autoclave, you can heat it in the same way in a slow cooker or home pressure cooker. This way, almost all the fat from the raw material is rendered and stored longer.
How to transport badger fat?
Since many people take this product with them on long trips by car, train and even plane, a reasonable question arises about packaging. It should be airtight and not open at the most inopportune moment. Spilled grease can thoroughly damage car seat upholstery and clothing, leaving behind a specific odor even after cleaning. To be on the safe side, you can wrap the container with fat in several layers of tape. You can store peeled walnuts at home for a long time in an airtight container even when, Meat is classified as a perishable product, and it can be stored for up to two years., When too many dishes are prepared and It was not possible to cope with them at once, it is necessary. Flowering plants are designed to decorate a person’s life, but they themselves are short-lived. How to make chrysanthemums
Storage methods and shelf life of badger fat
If prepared correctly and stored correctly, badger fat does not lose its medicinal properties for 2 years.
- Store badger fat in small 100-150ml jars (for faster use).
- The jars must be tightly closed.
- Storage temperature is no higher than 5 degrees (can be stored in the freezer).
- Fat should not be melted or frozen frequently.
- Should be stored in a dark place.
It is better to take storage jars with a wide neck and made of dark glass. Remove the fat with a clean spoon to prevent harmful bacteria from getting in.
How to store badger fat at home and what are the storage features?
If all storage rules are followed, the shelf life of the product is 1.5 years. The peculiarities of storing fat, as well as other substances of the lipid group, lie in the correctly selected temperature conditions.
How long can badger fat be stored in the refrigerator?
Experts say that it is best to store the product in the cold. The best place is the bottom shelf of the refrigerator . The most suitable temperature is 0…+5°C.
The container with the product should not be exposed to direct sunlight. If you store natural badger fat on a windowsill in the sun, it will quickly deteriorate.
It is also permissible to store badger fat in the cellar in winter. The conditions there are similar to those in the refrigerator. But in this case, only glass containers are required. If there are rodents, they will easily damage plastic containers.
Can it be stored in the freezer?
It is also possible to store badger lard in the freezer, but this will make it less convenient to use.
In order not to subject the product to constant defrosting, it is packaged in small containers, the volume of which is enough for one or several uses.
How to distinguish real badger fat from a fake?
Badger fat is not easy to obtain and store. Let's start with the fact that real badger fat cannot be cheap . If you are tempted by a low price, then be prepared that under the guise of natural badger fat they may sell you diluted or pork fat.
When purchasing from online stores, read reviews and look at the quality of the site and the length of time it has been on the market. The Doctor-Beaver company has been selling badger fat for many years, and there is feedback from customers. We pour the fat into dark glass jars, pack it well and send it all over Russia.
Selection of storage containers
If the storage technology is followed, badger lard can retain its beneficial properties for a long time.
There are several rules that are important to consider to ensure a long shelf life:
- Store badger fat in small jars with a volume of no more than 150 ml.
- All containers must be tightly closed.
- Store the product in a dark place.
- You cannot constantly freeze and melt fat.
It is advisable that storage jars have a wide neck. Lard is removed from the container only with a clean spoon. This prevents harmful bacteria from getting inside.
Glass bottles or jars
Almost all experts recommend storing the product in opaque glass containers. Jars or bottles must be tightly closed to prevent air from entering the container. Otherwise, the fat will begin to oxidize and very quickly lose its beneficial properties.
The containers and lids are first sterilized. This is a mandatory procedure that allows you to destroy all pathogenic bacteria. In addition, it guarantees that the fat will remain fresh throughout the entire storage period.
Authentication methods
The most accurate way to check is to take the fat to a laboratory and check its composition. You can buy it from fellow hunters. Take a piece of solid fat in your hand and it will immediately begin to melt; if it does not melt, then you are being misled. See what the fat looks like, what it smells like, taste it and draw conclusions about the quality of the product offered.
Appearance of badger fat
The color of proper badger fat ranges from pure white to cream. It depends on the animal’s habitat and its diet. When a badger lives in the fields, its fat is more liquid and yellow. Forest and taiga inhabitants have white and thick fat.
If you are offered dark liquid fat, then you are not being deceived; it is badger fat, but it is not prepared correctly. If a hunter is in a hurry and quickly fries the fat in a frying pan at a high temperature, then it will turn out to be similar to drying oil and will not be of any use. Badger fat is similar in density to Vaseline.
During storage, fat may become clearer on top and denser at the bottom, this is due to different acid densities, just stir it before use. If stains of a different color or mold appear in the fat, then such fat cannot be used categorically.
Badger fat close up
The smell of badger fat
Good fat does not have any special strong odor. Any unpleasant smell of rot, mold, mustiness, or old rancid fat should alert you. Refuse to purchase. Fresh badger fat can also have an unpleasant odor if it is not carefully removed from the intestines and poorly washed.
Taste of badger fat
Badger fat tastes softer than lard and does not cause any rejection. If a specific sharp taste and smell appears, it means that some deviations occurred during manufacturing or storage. You should be careful when purchasing.
How to determine if a product is spoiled
Most sellers add lard . An ordinary person may not notice the difference between a quality product and a fake. You can determine that it is spoiled by color, smell, taste and other signs:
- A low-quality product has a sour smell , slightly rotten and musty. At the same time, you need to remember that badger fat has a specific smell or has a peculiar taste, which arises due to technological flaws, because it was carelessly removed from the carcass or was not washed well enough.
- Depending on the cooking method, the fresh product is white . A light yellowish or creamy tint is allowed. If it is covered with yellow, clearly defined spots, it means it is spoiled. Other shades indicate that dye has been added to it. The quality of such a product can be questioned.
- a rancid, old taste .
- At room temperature, fresh fat melts and gradually spreads . If it does not contain other fatty acids that melt easily, then its consistency is similar to thick sour cream. Fat becomes liquid if it is heated at high temperatures or mixed with vegetable oils.
It is strictly forbidden to use a product that has mold on it.
