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Rendering lard photo essay

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  • Rendering lard photo essay

    The pics pretty much tell the whole story - spent about 3 hrs in the crockpot on low, the cracklings were kinda browned but I might have gotten more lard by waiting more - doesn't matter because tonight I'm having kale with pork cracklings and hot sauce and a NY strip steak cooked in good old lard!
    Next time, I'll buy more, maybe have them grind it or at least cut it up smaller, but that's about it. The coffee filter worked perfectly.

    Edit: Having problems embedding this - help appreciated!

    http://www.flickr.com/photos/6178225...05465746/show/
    Last edited by tfarny; 04-15-2011, 02:18 PM.
    If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

  • #2
    Where are the photos, tfarny? Must see.

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    • #3
      Oops.

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      • #4
        Great! did you leave it uncovered? I've rendered on the stove before, but think this might be easier, esp if I don't have to keep checking on it.
        Where did you buy the lard?

        Also, your kitchen bears a striking resemblance to mine -- same counter, same crockpot, and I even have the glass containers with blue lids.
        Everything in moderation, including moderation.

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        • #5
          How much lard did you end up with?

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          • #6
            Is it bad that I'm staring at the meaty stuff left over and smacking my lips? The liquid lard doesn't even exist to me in that photo, LOL
            --Trish (Bork)
            TROPICAL TRADITIONS REFERRAL # 7625207
            http://pregnantdiabetic.blogspot.com
            FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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            • #7
              1) the meaty stuff is going into my veg tonight, never fear.
              2) about 8 oz or a little more - but I'll eat all the cracklings, so no waste actually.
              3) covered, low, about 3 hrs total. I think chopping it smaller or grinding it would speed the process and give more lard / less crackle.
              4) great minds think alike!
              If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

              Comment


              • #8
                Nice professional looking job, i wish my lard venture looked so good.

                Im pretty sure i messed up and burnt mine. It smells funny and i did not notice that the jar i was using still had a scent of pickles embedded in it. It kind of disgusted me (yeah the lard smelled like pickles), so i threw it out, but im willing to try it again, this time using a crock pot. I was impressed at the amount i got. I imagine this amount of lard would go a long way.

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                • #9
                  Totally craving me some corned beef fat now. *Sigh*
                  --Trish (Bork)
                  TROPICAL TRADITIONS REFERRAL # 7625207
                  http://pregnantdiabetic.blogspot.com
                  FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

                  Comment


                  • #10
                    Dibs on the cracklings, those look good.

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                    • #11
                      Crock pot is totally the way to go. Chop up the fat, throw it in on low and wait for your reward. I'm about due to make up the next batch.
                      Buy house, Demolish house, Build house.

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                      • #12
                        What part of which critter? Piggy? Belly? Want to try making some!
                        --Trish (Bork)
                        TROPICAL TRADITIONS REFERRAL # 7625207
                        http://pregnantdiabetic.blogspot.com
                        FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

                        Comment


                        • #13
                          Originally posted by Dr. Bork Bork View Post
                          What part of which critter? Piggy? Belly? Want to try making some!
                          Piggy, and it can be made from different fat sources. Leaf lard is the highest quality, meaning most neutral taste. It doesn't matter to me so I get, um, not sure. I ask the farmer for lard fat and he brings it to me. Most likely belly or back though.
                          Buy house, Demolish house, Build house.

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                          • #14
                            Wet rendering produces a much more neutral-tasting lard/tallow/fat.

                            That being said, crock pot is the way to go for dry rendering. Good work!

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                            • #15
                              The kale with cracklings, lard, salt and pepper and chili powder was one of the best green veg side dishes you could imagine. The steak had a hunk of fat on it, so I just cut some off and pre-greased the pan with it, got to preserve this precious lard. My roomie thought I was totally insane.
                              If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

                              Comment

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