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Thread: Lard for deep frying

  1. #41
    Join Date
    Oct 2017
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    Alabama
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    Quote Originally Posted by Charliee View Post
    Recently I was hospitalized with a blood clot in my leg. The end result is that I am on coumadin for a long period of time.
    That puts me in the position of having to avoid vitamin K as it counteracts the coumadin. Besides dark green leafy vegetables, there are several oils high in vitamin K. They are soybean, canola, and olive. This makes me want to try lard for frying. I am beginning to think that lard might not be nearly as bad for you as everyone thinks it is. After all look at eggs, twenty years ago it was thought that eating eggs were very bad for you. Now they are supposed to be very good for you. I seem to think the same argument might be applied to lard.
    My grandparents and great aunts and uncles lived off the land. Ate salt cured pork and lard year round. Had milking cows for their milk and butter. All lived into their 90's. One aunt over 100.
    I have questions about our modern foods and diets. Slaughter day was special in that it brought family together. Everything was kept except maybe the hair and toenails...lol.

    Sent from my VS986 using Crappie.com Fishing mobile app
    Likes Redge LIKED above post

  2. #42
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    Jan 2013
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    SC
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    I usually use peanut oil. But now and then I fill the fish fryer with lard. Love the taste of fish fried in lard. Never had a problem using it in my deep fryer. I strain it like I do my peanut oil and then put it in a container and then into the fridge in the garage. When I reuse it, I just add a little more to it.
    Jerry "Bo" Bryant
    "Follow me and I will make you fishers of men" (Matthew 4:19)

  3. #43
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    Jan 2014
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    Texas //Bay City area
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    Quote Originally Posted by Abu65 View Post
    I skillet fry with lard some and its the best. Never used it in a deep fryer. Let us know how it turns out.
    Thats the way Mom done it (She been gone a long time) I still do it too...

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