Find your local pig farmer and buy or barter for the fat from his freshly slaughtered pastured piggies. Send the fat through a meat grinder and then render it down via an instapot. Separate the cracklins from the liquid and then jar the liquid gold. When it cools and whitens, you'll have yourself an ample supply of self rolled pure life affirming lard. Rinse and repeat with your local beef rancher for tallow.
Limit your seed oil consumption to domestic olive oil, avacado oil and organic virgin coconut oil.
Do this if you hunt as well. No need to throw away all the fat trimmings off that deer; make tallow instead.
Also, always read the back label. Olive oil dressing does not mean dressing with only olive oil.
Edit: All you need to do to make homemade butter is pour some heavy whipping cream in a mixer and let it run.
Our neighborhood white tail have very little fat and even the leaf fat does not lend itself to a viable end product. I use (unrendered) pastured pig fat in a 60ish/40ish ratio for deer sausage. The"pastured" is an important integer in this equation. Swine that have the benefit of living life on a sunshiny farm soak up copious amount of Vitamin D down into their proper layers of subcutaneous fat stores, whereas factory farmed oinkers do not. And our wild sus scrofa are hairier, leaner and a whole lot fucking meaner. Harvesting their minimal fat is not worth the effort. Back straps, all day. Fat, whole lotta nope.
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