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Has anyone tried this? I stored some bacon in lard and tried it after a few months. It was good. At present meat is in the freezer, but I did buy 50 lbs of lard in case the power goes to store the meat in. I have heard to cook the meat half to a third of the way done and bury it in lard.
Evidently the best is pure animal fat, but I used the off the shelf lard for the bacon. It seems to be OK.
 

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My great aunt would fry sausage and place in in jars. Then she would pour the hot fat over top and place the lid and ring on. The hot grease would seal the jar. She kept these in the smoke house for the winter. It was pretty good....
 
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