LARD

[baymule]

When we take our pigs to slaughter, I tell them NOT to trim the fat off the cuts. It is divine on a pork roast. I roast them fat side up until the fat is melted and crispy on top and the meat is fork-twist tender. YUMMY! When I fry pork chops, I start with a little fat, the fat on the chops melt into the pan and I get deep fried pork chops. Then I make "dog gravy" for mixing with the dog kibble.

 

[baymule]

I rendered the rest of the fat today. I got 5 quarts and 1 pint of lard. I got a quart of cracklin' lard. It has a strong smell and taste, like cracklin's. It is a clear golden color, waiting to see what color it is after it cools. I got 5 bags of cracklins in the freezer. Yesterday I took out the "chicken parts" and bones, made dog food. I have all the extra stuff out of the freezer now. I have 26 CCX to butcher, 14 are sold, but I need the room for the chickens!

 

[baymule]

I got a total of 13 quarts plus the 1 quart of cracklin lard, actually 2 quarts of cracklin lard, got one from the first batch. Dogs LOVE them some cracklin lard over their kibble. So, going by the lard I rendered at the start of this thread in 2018, I've got a 2 year supply of lard. LOL

 

[baymule]

This shows the difference between lard strained out, then the lard that comes from cooking down the cracklins. The pure white lard is tasteless, the cracklins lard has a taste like cracklins.

Before it solidified

After. The color is still noticeable but I still labeled it.

.

The dogs love the cracklins lard over their kibble. I have a quart in the refrigerator from the first batch of lard.