Dr. Weil's Newsletter this morning. Bless his little heart. He gets closer and closer every day
Lard Making a comback
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.
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.
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!
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.