mazo kid said:Absolutely! And when you have rendered it down, put it in a pan with water and melt it again. Let it cool, pick off the fat and pour off the water. Do this a couple of times and you will end up with purified fat which will not have any animal salts that might cause rusting. Mix it with beeswax or olive oil and it makes an excellent lube.
It's been my experience that the commercial packers who work with farm animals _always_ want to add beef or pork fat to ground venison-sausage or not. The deer-only processors tend to have some on hand for those who request it.
WadePatton said:Here's a twist.
Why not add it back to the ground products instead of pork or beef fat?
I did see this discussed somewhere else (I think) and most posters thought it was crazy/disgusting BUT one guy said-you have to know which fat to use. He didn't go so far as giving the details, but I have given it a bit of thought.
Having rendered out hog fat for lard, I know good and well where that fat lies on the animal. So I'm thinking that you'd want that same fat from the deer.
For anybody not up on hog killing and without a Foxfire for reference-lard comes from the fat found beneath the skin. Pork skins and cracklins are the by-product!
So that coupled with the other input tells me that the fatty deposits found inside the body cavity should be discarded.
Probably not much difference for lube use, but why contaminate natural free-range meats with chemical laden store-bought fats?
Or use the deer lard for shootin and save the beaver tail for hard times. :haha:
I'll be saving my next deer fat. Might eat it, might shoot it.
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