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Can Someone Explain

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Jo Ann Henderson

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Can Someone Explain

by Jo Ann Henderson » Fri Aug 15, 2014 4:34 pm

...Why bacon drippings no longer cool to a solid fat unless refrigerated? :?
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Carl Eppig

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Re: Can Someone Explain

by Carl Eppig » Fri Aug 15, 2014 4:48 pm

The same reason the fat on the beacon begins to melt if the bacon is left at room temperature.
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Tom Troiano

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Re: Can Someone Explain

by Tom Troiano » Fri Aug 15, 2014 5:13 pm

Jo Ann Henderson wrote:...Why bacon drippings no longer cool to a solid fat unless refrigerated? :?


climate change.
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David M. Bueker

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Re: Can Someone Explain

by David M. Bueker » Fri Aug 15, 2014 8:05 pm

It does with the fat from our locally produced bacon.
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Jenise

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Re: Can Someone Explain

by Jenise » Sat Aug 16, 2014 3:00 pm

David M. Bueker wrote:It does with the fat from our locally produced bacon.


Bingo. Probably has something to do with the preservatives.
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Christina Georgina

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Re: Can Someone Explain

by Christina Georgina » Sat Aug 16, 2014 7:47 pm

I think it has more to do with the food the pigs eat rather than preservatives. A friend raised some Berkshires on commercial pig feed. Never tasted worse tasting meat and strange consistency fat.
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Mark Lipton

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Re: Can Someone Explain

by Mark Lipton » Sat Aug 16, 2014 10:26 pm

Christina Georgina wrote:I think it has more to do with the food the pigs eat rather than preservatives. A friend raised some Berkshires on commercial pig feed. Never tasted worse tasting meat and strange consistency fat.


Just as with humans, you can change the lipid profile of a pig by changing its diet. More plants and less meat in its diet will lead to more unsaturated fats in the pig. The more unsaturation, the lower the melting temperature of the fat (which is why fish in cold waters have high levels of polyunsaturated fats -- gotta keep those membranes fluid).

It sounds like that pig fat is now behaving like poultry fat, a good thing from a heart health standpoint if not from an epicurean one.

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