Southern Fried Chicken

[stan]

Reply 21 Hans

Hits the nai on the head.
There isn't much of a reason to hydrogenate good Lard. I suspect they do because its cheaper to store on a grocery shelf, rather than in the refrigerated section.
If the hog was butchered at the right time, and the the rendering is done right, there shouldn't be any color, or odor.
Lye soap = Soap made with animal fat (pork)..If the soap is made right, it would not have any odor (unkess it was scented deliberately) or be anything but pure white.
You don't want to use a smoked meat fat to make soap with.. Not Unkess you had to.

 

[sudsmaster]

I don't know about Hormel lard, but the Fry King boxed lard comes with a "liner", a big sealed plastic bag that holds the lard away from the cardboard. So, no, there is no containment problem with unhydrogenated lard packaged in that manner.

However, I recall from a nutrition class I took back in the 1970's, that the makeup of lard is based on the diet fed to the pigs from which it is taken. Pigs fed mostly vegetable fodder then to have more liquid lard. Do the math.

 

[stan]

What math?

What are we making..Chicken or soap? I've never seen liquid Lard..melted lard..yes.

 

[sudsmaster]

Um, for some reason "do the math" has been my cynical catch phrase this week. Maybe it's because I've been anxiously following my retirement accounts lately, trying to decide when to shift to bonds or income producing investments.

What I meant is that if the pigs are fed a diet high in polyunsaturated fats, then their lard will also be higher in polyunsaturated fats. I've never confirmed this, it was graphically related to our university class by the nutrition PhD who taught it. Something along the lines that the fat would just spill out when the carcass was butchered.

Perhaps if the hogs were fed a high corn diet, and corn oil is high in polyunsaturated fats, this is perhaps not so uncommon as one might think.

Sorry, it's not a pretty image but those are the facts of our food chain.