BeGreen said:I don't think it's a good idea to put grease in compost. Meat and meat by products don't compost, they rot. It will stink, attract lots of vermin, and insects.
stoveguy2esw said:im with BG on this one, adding to compost pile may result in animal problems that you dont currently have , plus the aroma is not pleasing. the fat would be better put to use as above i think making a food source for birds/animals in a controlled fashion
Dune said:stoveguy2esw said:im with BG on this one, adding to compost pile may result in animal problems that you dont currently have , plus the aroma is not pleasing. the fat would be better put to use as above i think making a food source for birds/animals in a controlled fashion
Maybe I should go really green and make soap.
Zoidberg said:Everything out of the kitchen goes into our compost heap: meat, fish, fats, oils, dairy products, vegetables, even bones though these have barely composted at all when it's time to spread it in the garden.
The trick for us is to cover everything with a thick layer of grass so it doesn't smell or attracts countryside beasties. It seems to work so far. I believe the advice about not trying to compost those things is meant for people who cannot afford a big enough pile with lots of green stuff, but I'm just speculating here.
Fortunately for us, in our neck of the woods grass grows like crazy except in the coldest weeks of winter so we always have cover material in abundance.
Rendered fat from a frying pan is organically different than a carcass. Meat drippings do not break down quickly.Adios Pantalones said:I disagree with advice against composting meat, fats, cheeses, with a couple caveats: you need a hot compost pile, and you should bury it deep enough that critters don't smell it. I'll add: rotting IS composting. You just have to mix/balance it correctly. Keeping it aerobic and understanding the composting process are key. It will NOT smell bad if you throw in enough "browns" (low nitrogen ingredients) to balance it out.
I have composted the remains of a deer that I butchered, as well as whole woodchucks and squirrels, turkey carcasses after Thanksgiving, etc. Chucks/squirrels and turkeys are almost gone after a week in a serious hot pile. A few bones remained after the deer- I threw them back in the pile and eventually they composted as well. In each case I throw in extra shredded brown leaves or other low nitrogen materials to balance the high nitrogen critters.
In fact, there are guidelines about composting diseased animals as a way to destroy disease. If it once lived- I'll compost it.
Adios Pantalones said:LOL at the screen name!
Adios Pantalones said:I think that you are right. The general guideline is that you need a cubic yard (or meter) of material to get good heating, though I have had heating in a 5 gallon bucket and we've all seen fairly small clumps of grass heat up. Also- a good amount of grease, fat, cheese, or a large chunk of meat will limit the aerobic bacteria activity if it's not mixed in/broken up, and balanced out a bit.
firebroad said:Rendered fat from a frying pan is organically different than a carcass. Meat drippings do not break down quickly.
If you want quicker compost, don't at fats meat or bones. If it is going to sit a couple of years, Everything breaks down eventually.
Delta-T said:just put all your greasey pan drippings into a metal coffee can with a wick. In the summer you'll have an awesome meat scented candle/lantern to use out on the patio.
Adios Pantalones said:In the winter I keep it heated on a wood fire to throw down on my enemies from my castle walls.
Always keep wood ash handy for traction on a post-battle greased driveway.
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