Sunday, February 3, 2013

Rendering Lard

I slept in this morning.....5 AM.  It didn't even freeze during the night.

DH had already taken Sugar out and she was sleeping peacefully by the heater on the rug at his feet.  Most importantly, he had the coffee ready.  He left my chair and headed to his chair in the living room.  I read while the puppy continued to sleep.  I got in some very good reading time.

DH had his oatmeal with blueberries, bananas and English walnuts.....(he fixes); I had one egg and l toast (I fix) and breakfast was over.  Tomorrow I will do  us a country breakfast and try out the new sausage.

We had porksteak, mashed potatoes with peas and a carrot/cabbage cole slaw for lunch yesterday.  I also made a very quick (from my frozen crust) apple cobbler.  We were very happy with the flavor of the pork.  I wish I could describe the rich flavor which is very different from the pork you buy, but it is delicious.  The price had gone up considerately since last purchase but we were expecting that.  Our half fit into those heavy fruit boxes that you get at the orchard.  I wish I could have weighed the meat but it was too much trouble.  It wasn't  cheap but neither is it at the store.

Late in the afternoon, I decided to render the ground fat.  It was a package a little over 4 lbs.  I will do our son's too; he never wants it.  I may offer him some rendered lard and see what he says.  I use my all purpose maslin pan and it works beautifully.  Once it is melted a bit I put it on my simmer burner and just stir now and again.  A little water in the pan first keeps it from sticking.

Here is the end product.

That is a half gallon jar.  I never know how to use the cracklings.  I put some in cornbread once and wasn't impressed.  They might have been a little overcooked.  I tried not to do that this time.  They taste good with a little salt.  Any ideas how to use them?

11 comments:

  1. I wasn't too crazy about them either. One or two pieces was more than enough for me. I ended up giving them to the cats & dogs for treats. Maybe use them in scrambled eggs?

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    1. I think that just might ruin some good eggs.....I am thinking more animals feed now.

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  2. Maybe fed them to the birds? I never found a desire for the taste of them. But fresh lard for pie crust!!! to die for!

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    1. I made biscuits using my lard; I have been using store-bought lard and there was a marked improvement using the home rendered. I was kind of surprised. Even DH commented on the biscuits so it wasn't just me.

      I will be making a freezer batch of pie crusts using it soon.

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  3. I've never eaten cracklings myself (am I missing something great?) but I have heard that the wild birds like them.

    I make my pie crust with half butter and half lard. And get lots of compliments on it so I know home rendered lard is good for that.

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    1. I have never mixed the two, but it sounds like a good idea. I will try to remember to do that on my next pie.

      I am thinking the birds too. I usually make suet cakes for them but can use this instead.

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  4. Lard AND cracklings are two things I've never dealt with, so can't help you here. I can only imagine how good that pork tastes....

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    1. Funny thing is I can't even remember what Mom did with the cracklings. I can't imagine her tossing them out.

      I can also remember when Grandma and Grandpa butchered hogs and they rendered the lard outside over an open fire and stored it in 'lard' cans. They had to stir it almost constantly and watch the fire so the fat didn't scorch.

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  5. The lard looks WONDERFUL!! It's not cheap when you buy it, either!

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    1. And what's offered in the store here is usually "partially hydrogenated". Eeeew.

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    2. I think that partially hydrogenated is what caused the difference in the biscuits.

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