LARD

CrealCritter

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This is what I'm talking about. Our Amish friends called my wife to come over because it was desert baking day. They gave us a box full of stuff cookies, a huge batch of rolls. But look at this apple pie :drool

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Then I kicked it up a notch with a scoop of homemade burbon butter pecan ice cream :drool:drool:drool
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Slight hint of smoky flavor apple pie flavor plus slight hint of Burbon = :drool:drool:drool:drool:drool
 

Britesea

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Contrary to popular opinion, not all of the alcohol cooks off during baking. Enough does that it would be difficult to get drunk eating Boef Bourginonne, however ;)
I don't drink a lot, because my intention is to taste it-- not to get drunk. I love a good full bodied dry red wine though, and I found a source of lower alcohol wines that are compatible with my low carb lifestyle. Almost all American wines add sugar to increase the alcohol content (and the carbs); these wineries do not, so I can indulge in a glass several times a week.
 

baymule

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I set out pig fat last night to thaw. I started at 8:00 this morning and finished at 6:00 this evening. I got 8 jars of lard and 6 bags of cracklins of 1 cup each. I still have pig fat in the freezer but I won’t be making lard tomorrow!

Out of the hot water bath to seal it, the lard is yellowish but cools to a pure white.

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Cracklins!

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There was some meat on the back side of the fat. I carved the meat off, shredded it, put it in a pot with my home made BBQ sauce and made pulled pork. After I cleaned up my mess, we had sandwiches, they sure were good!
 

tortoise

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Very interesting to see your process! I havent rendered lard, but I do venison tallow.

I heat it in a crockpot with an inch or more of water in the bottom. When its ready, I put it in the fridge. Next day I pop the tallow off and scrape off the bottom where some sediment lingers. I repeat the heating with water and cooling. This makes it pristine. I reheat and pour into molds like ice cubes and freeze it. I need to break up tasks into manageable chunks and standing over a strainer pouring hot fat is no-go. I made it a slow process, but easier.
 

Hinotori

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I've been using the tallow I rendered to lard leaner roasts. Shoving the larding needle through does take some strength but improves the meat greatly.
 

Hinotori

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It's easier to just use fat strips, or bacon, when larding. I prefer rendered fat as it fully dissappears. I have used butter before. It can get messy so make sure fat is very cold for best results.
 
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