Recent content by Thingrizzly

Here's a link , look under Cooking. It does't tell how to use it, but says the fat from the kidneys and loins of beef and sheep were used. This one is new to me. Kenneth

I suggest that when processing a hog, keep the leaf fat separate. The lard from leaf fat is best for pie crusts and other uses where you want a flaky texture.

If you have a field of corn and want to pull fodder, its done while the plant is green but after the corn is harvested. You strip the leaves from several stalks, take one leaf and wrap tightly around the base of the remaining leaves. Break the top off of a stripped stalk and hang your bundle...