Announcement

Collapse
No announcement yet.

Lard Making a Comeback

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Lard Making a Comeback

    Dr. Weil's Newsletter this morning. Bless his little heart. He gets closer and closer every day

    Lard Making a comback
    65lbs gone and counting!!

    Fat 2 Fit - One Woman's Journey

  • #2
    I have more than I can use, got some free range pork (whole pig) recently, once I finished all the cuts, cleaned up all the loose fat and skin, then rendered it down finished with around 5kg and this is on top of what I still had leftover from the last lot. We reuse all our drippings so it's like the gift that keeps giving, every time I fry I use a spoonfull, but there always seems to be more left over in the pan when I finish.

    So I have started to look at making some soap or maybe candles, in a jar possibly.
    "There are no short cuts to enlightenment, the journey is the destination, you have to walk this path alone"

    Comment


    • #3
      That is awesome! I have bought some at my dutch store but I tend to reach for the CO instead. I have been using my bacon grease more this week. I was saving a bunch of the fat and "tried" to render it down. I had the heat too high and it was getting too dark. Didnt go down as much as I thought it would but I had to turn it off. So then I had all these dark crunchy fat pieces, just sitting there draining. And I couldn't help but grab a little crunch now and then. I wasn't sure how wise that was, and how fast all the little bits might add up, and I didnt want to start yet another bacon thread to ask about it .... so I finally just pitched it in the trash. What a sad day that was.
      65lbs gone and counting!!

      Fat 2 Fit - One Woman's Journey

      Comment


      • #4
        I actually saw a tub of lard on the shelves of my grocery store. Flipped it around to read the ingredients (just to be sure), and sure enough...it was pork fat mixed with hydrogenated oil. BLASPHEMY!

        Comment


        • #5
          Originally posted by gopintos View Post
          That is awesome! I have bought some at my dutch store but I tend to reach for the CO instead. I have been using my bacon grease more this week. I was saving a bunch of the fat and "tried" to render it down. I had the heat too high and it was getting too dark. Didnt go down as much as I thought it would but I had to turn it off. So then I had all these dark crunchy fat pieces, just sitting there draining. And I couldn't help but grab a little crunch now and then. I wasn't sure how wise that was, and how fast all the little bits might add up, and I didnt want to start yet another bacon thread to ask about it .... so I finally just pitched it in the trash. What a sad day that was.
          To render basically you cut up all your fatty bits, into a saucepan add a little bit of water so level is atleast half way up, then simmer on low heat, lowest you can to get it to simmer, it will take 3-6 hours, the water will evaporate as the lard comes out of the fat, then you finish up with a pot of simering lard, stir regularly as some will stick on the bottom in the later stages, the fatty bits float, but some of the other semi meat & gelatin bits sink and stick, once the fatty bits are really soft, most of the lard is out and they will start to change colour going more golden, this is when you want to decant the lard otherwise it gets that burnt flavour. I just pour the lard into jars through a strainer to catch all the fatty tissue bits, these are called greaves, at this stage the greaves still have a bit of lard in them so I just spread them out on a sandwich press and heat & press at low heat to extract the last bit of lard, then just brown them off till they are golden, they make a nice crunchy snack, still a little bit fatty, but quite high in protein apparantly.
          "There are no short cuts to enlightenment, the journey is the destination, you have to walk this path alone"

          Comment


          • #6
            Originally posted by gopintos View Post
            Dr. Weil's Newsletter this morning. Bless his little heart. He gets closer and closer every day

            Lard Making a comback
            He is coming round little by little.

            Comment


            • #7
              Originally posted by Penady View Post
              I actually saw a tub of lard on the shelves of my grocery store. Flipped it around to read the ingredients (just to be sure), and sure enough...it was pork fat mixed with hydrogenated oil. BLASPHEMY!
              Even the lard in the refrigerated dairy section is partially hydrogenated. What a waste.

              Comment


              • #8
                Originally posted by Omni View Post
                To render basically you ....
                Oh wow thanks! I would never have guessed you add water.
                65lbs gone and counting!!

                Fat 2 Fit - One Woman's Journey

                Comment


                • #9
                  I rendered duck lard without using water. Just cut off some of the excess obesity from the duck and heated it in a pan. It became pure liquid fat with some cracklins floating on top, which I ate. I added to that all the duck fat that fell off the rest of the duck as it roasted for 4 hours in the oven. Got almost a quart of fat off one duck.
                  Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

                  Comment


                  • #10
                    all together now...

                    Praise the Lard, and blast the dietitian
                    Praise the Lard, it's health's beyond suspicion!
                    Praise the Lard, don't hark to your physician
                    and we'll all stay lean!

                    [apologies to Frank Loesser]
                    6' 2" | Age: 42 | SW: 341 | CW: 198 | GW: 180?

                    “Life can only be understood backwards, but it must be lived forwards.”
                    ― Søren Kierkegaard

                    Comment


                    • #11
                      Hey, cantare, have you read Peter's article called Praise the Lard over at the Hyperlipid site? It's about the Optimal Diet that has been popular in Eastern Europe for years. Interesting stuff.

                      Comment


                      • #12
                        What is the main criticism of Dr. Weil? I remember him from 10 years ago. Figured he was dead or retired. He was always an advocate of Pollan's mindset: Limit carbs, moderate portions, eat veggies. What's wrong with that? You need him to eat ONLY meat for years like a Paleo extremist?

                        Comment


                        • #13
                          Originally posted by OnlyBodyWeight View Post
                          What is the main criticism of Dr. Weil? I remember him from 10 years ago. Figured he was dead or retired. He was always an advocate of Pollan's mindset: Limit carbs, moderate portions, eat veggies. What's wrong with that? You need him to eat ONLY meat for years like a Paleo extremist?
                          I remember him being a big advocate of polyunsaturated oils, canola in particular, but that was a long time ago and haven't paid much attention to him recently.

                          Comment


                          • #14
                            Originally posted by OnlyBodyWeight View Post
                            What is the main criticism of Dr. Weil?
                            Mostly I am just glad to see some of the more popular Drs coming onboard, thus my reason for initially posting. Just that some are coming out and saying that what we thought we knew, might not be the way it actually is. Which leads way to realizing that maybe other things arent as we thought also. So I am very glad to see that.

                            Dr. Weil is still onboard with grains as well as some other things. Here is his pyramid. Dr. Weil's Anti-Inflammatory Food Pyramid

                            I also wasnt so sure about taking his advice to heart because he seemed a little tubby to me, like Santa Claus. But I love Santa and Santa is pretty darn old, as is the good doctor (well not THAT old but older than I thought) so he must be doing something right
                            65lbs gone and counting!!

                            Fat 2 Fit - One Woman's Journey

                            Comment


                            • #15
                              Originally posted by cantare View Post
                              all together now...

                              Praise the Lard, and blast the dietitian
                              Praise the Lard, it's health's beyond suspicion!
                              Praise the Lard, don't hark to your physician
                              and we'll all stay lean!

                              [apologies to Frank Loesser]
                              Hahaha, this made me chuckle a good bit. Loving this gospel music! If only church was like this! Man, that would fun.

                              I purchase my lard from U.S. Wellness meats and get at least 6 containers per order. Love me some beef lard! So tasty!

                              Comment

                              Working...
                              X