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Posted: 1/18/2015 5:45:45 PM EDT
So, what do you do if Santa Pig delivers a 100 pound cooler of PORK FAT outside your front door?
Make LARD! Slice it, dice it, cook it down. 
Strain it, drain it, put it in the jars. Done. 
But WAIT....don't forget the CRACKLINGS! Never, ever forget the cracklings. 
P.S. If you're nearby to southcentral PA and want some free, high quality pork fatback, hit me up. We have way more than we need or care to process. 
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Posted: 1/18/2015 7:10:10 PM EDT
[#1]
This stuff makes the absolutely best molasses cookies.
So much better than Crisco. Also fried bread, donuts, pancakes, Hispanic recipes and probably hundreds of other things will be better made with lard. |
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Posted: 1/18/2015 9:11:03 PM EDT
[#2]
That reminds me that I need to get more lard!
Too far away to accept your quite generous offer though  |
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Posted: 1/19/2015 2:13:10 PM EDT
[#3]
I like the simple run down!
That said, how long do you cook it, what do you strain it with, and what are cracklin's and how do you make them from this? thanks! |
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Posted: 1/19/2015 4:16:09 PM EDT
[#4]
Quote HistoryQuoted:
I like the simple run down!
That said, how long do you cook it, what do you strain it with, and what are cracklin's and how do you make them from this? Cut the pork into small dice. Smaller is better. Put it in your cooking vessel-- crock pot, roaster oven, Dutch oven in the regular oven, heavy pot on the stovetop. Add a small amount of water, about 1 cup. Cook at low heat until liquid fat starts to render. Can stir occasionally. When liquid fat starts to appear, ladle it out and pass it through a fine sieve or funnel lined with cheesecloth. The fat will continue to render for hours. When no more fat is readily apparent you can jack the heat up a bit to coax more out. When it looks like it's coming to the end, I put the remaining fat in a roasting pan in the oven at about 400 degrees. More fat will fender at that temperature and you just ladle it out as before. When the cracklin' are goldne brown, dry them on a paper towel. Done. It's very easy (but time consuming). Many videos on Youtube about it. HTH.
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Posted: 1/19/2015 11:04:00 PM EDT
[#5]
excellent post Feral...many thanks and a memory bump
when I was an apprentice we rendered lard and beef tallow a couple of times as you state time consuming! |
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Posted: 1/19/2015 11:05:25 PM EDT
[#6]
Quoted:
So, what do you do if Santa Pig delivers a 100 pound cooler of PORK FAT outside your front door? http://img.photobucket.com/albums/v40/FredFeral/imagejpg1_zps1b7d9c37.jpg Make LARD! Slice it, dice it, cook it down. http://img.photobucket.com/albums/v40/FredFeral/imagejpg1_zps61ffccbd.jpg Strain it, drain it, put it in the jars. Done. http://img.photobucket.com/albums/v40/FredFeral/imagejpg1_zpsee896bc3.jpg But WAIT....don't forget the CRACKLINGS! Never, ever forget the cracklings.
http://img.photobucket.com/albums/v40/FredFeral/imagejpg1_zps39e8e212.jpg P.S. If you're nearby to southcentral PA and want some free, high quality pork fatback, hit me up. We have way more than we need or care to process. I want those cracklings.
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Posted: 1/20/2015 1:43:28 PM EDT
[#7]
Don't forget soap.
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Posted: 1/20/2015 3:31:14 PM EDT
[#8]
Quote HistoryQuoted:
Cut the pork into small dice. Smaller is better. Put it in your cooking vessel-- crock pot, roaster oven, Dutch oven in the regular oven, heavy pot on the stovetop. Add a small amount of water, about 1 cup. Cook at low heat until liquid fat starts to render. Can stir occasionally. When liquid fat starts to appear, ladle it out and pass it through a fine sieve or funnel lined with cheesecloth. The fat will continue to render for hours. When no more fat is readily apparent you can jack the heat up a bit to coax more out. When it looks like it's coming to the end, I put the remaining fat in a roasting pan in the oven at about 400 degrees. More fat will fender at that temperature and you just ladle it out as before. When the cracklin' are goldne brown, dry them on a paper towel. Done. It's very easy (but time consuming). Many videos on Youtube about it. HTH.
Quote HistoryQuoted:
Quoted:
I like the simple run down!
That said, how long do you cook it, what do you strain it with, and what are cracklin's and how do you make them from this? Cut the pork into small dice. Smaller is better. Put it in your cooking vessel-- crock pot, roaster oven, Dutch oven in the regular oven, heavy pot on the stovetop. Add a small amount of water, about 1 cup. Cook at low heat until liquid fat starts to render. Can stir occasionally. When liquid fat starts to appear, ladle it out and pass it through a fine sieve or funnel lined with cheesecloth. The fat will continue to render for hours. When no more fat is readily apparent you can jack the heat up a bit to coax more out. When it looks like it's coming to the end, I put the remaining fat in a roasting pan in the oven at about 400 degrees. More fat will fender at that temperature and you just ladle it out as before. When the cracklin' are goldne brown, dry them on a paper towel. Done. It's very easy (but time consuming). Many videos on Youtube about it. HTH.
Thanks! Sounds like an interesting project! |
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Posted: 1/20/2015 8:09:04 PM EDT
[#9]
We render ours outside in a big cast iron pot on a fire. Dip out the craklins as they float to the top. Mom always made craklin cornbread with the first batch out of the pot.
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Posted: 1/20/2015 8:16:35 PM EDT
[#10]
Looks good. Might as well use it since that's part of your feed bill sitting there. |
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Posted: 1/21/2015 11:16:55 PM EDT
[#11]
Feral, seriously...
We need some kind of index to seriously good threads and this needs to be in it. I know the forum doesn't probably support that, but gosh, It's a real shame for stuff like this to get lost in the archives. This is stuff I saw happen when I was a little girl, and that is, to a large degree, a lost art. Really good stuff. |
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Posted: 1/21/2015 11:19:22 PM EDT
[#12]
Quote HistoryQuoted:
We render ours outside in a big cast iron pot on a fire. Dip out the craklins as they float to the top. Mom always made craklin cornbread with the first batch out of the pot. If we had a like button for posts, I would so be liking this post. I remember the whole hog-killin process from the kill shot to the boiling to the rendering of the fat. Dont' know that I could do it without my grandfather there to help, but I remember it. The subtleties of these things....they will be lost if nobody records them. 
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Posted: 1/28/2015 4:37:13 PM EDT
[#13]
We are still processing this fat.
FWIW, grinding the fat (#32 grinder) lets us render about 75-100% more fat by weight for each cooking vessel. It also makes subsequent capture of the lard more efficient. I was hoping to avoid grinding the fat but it's worthwhile if you have large quantities to deal with. |
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Posted: 1/31/2015 11:21:50 AM EDT
[#14]
Thanks for the info on grinding.
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Posted: 1/31/2015 11:22:23 AM EDT
[#15]
You don't want to freeze and two day some of that to me do you? :-)
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Posted: 1/31/2015 11:31:18 AM EDT
[#16]
Here is another option for preserving that pork fat.
http://en.wikipedia.org/wiki/Salo_%28food%29 TRG |
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Posted: 1/31/2015 4:29:27 PM EDT
[#17]
Quote HistoryQuoted:
Here is another option for preserving that pork fat. http://en.wikipedia.org/wiki/Salo_%28food%29 We went with lardo instead of salo. Same idea, different spicing. Our pantry is averaging 48-49 degrees right now which is brilliant for a nice long cure. I'll let the fat cure in crocks for quite a few weeks. The picture shows the lardo being pulled from the crock to rotate it. I have some pork bellies coming in the next week or so. I'm hoping I have time to make pancetta. 
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Posted: 1/31/2015 5:55:53 PM EDT
[#18]
I hit my head on the monitor as I dove toward the screen.
Looks delicious. TRG |
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Posted: 2/1/2015 1:56:19 AM EDT
[#19]
Quote HistoryQuoted:
We went with lardo instead of salo. Same idea, different spicing. Our pantry is averaging 48-49 degrees right now which is brilliant for a nice long cure. I'll let the fat cure in crocks for quite a few weeks. The picture shows the lardo being pulled from the crock to rotate it. I have some pork bellies coming in the next week or so. I'm hoping I have time to make pancetta. http://img.photobucket.com/albums/v40/FredFeral/Mobile%20Uploads/2015-01/55D9D092-5E8F-4EAF-89C1-337F705F4031_zpssjyhasww.jpg http://img.photobucket.com/albums/v40/FredFeral/Mobile%20Uploads/2015-01/43C426FB-3D4A-45C1-A026-FDBDD1A190A5_zps4pvjsska.jpg Quote HistoryQuoted:
Quoted:
Here is another option for preserving that pork fat. http://en.wikipedia.org/wiki/Salo_%28food%29 We went with lardo instead of salo. Same idea, different spicing. Our pantry is averaging 48-49 degrees right now which is brilliant for a nice long cure. I'll let the fat cure in crocks for quite a few weeks. The picture shows the lardo being pulled from the crock to rotate it. I have some pork bellies coming in the next week or so. I'm hoping I have time to make pancetta. http://img.photobucket.com/albums/v40/FredFeral/Mobile%20Uploads/2015-01/55D9D092-5E8F-4EAF-89C1-337F705F4031_zpssjyhasww.jpg http://img.photobucket.com/albums/v40/FredFeral/Mobile%20Uploads/2015-01/43C426FB-3D4A-45C1-A026-FDBDD1A190A5_zps4pvjsska.jpg Feral, did you get your recipe or technique from a published source? If so, would you share the source? |
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Posted: 2/1/2015 7:45:07 AM EDT
[#20]
Kitties.......the recipe is from Hank Shaw. There's a link embedded in the post. Here's the ingredient list:
3 pounds high-quality pork back fat, in roughly 1-pound slabs 1/2 pound kosher salt 1 tablespoon smoked salt (optional) 1/4 pound sugar 1 ounce Instacure No. 2, about 2 level tablespoons 1/3 cup chopped fresh rosemary 2 tablespoons garlic powder 2 tablespoons cracked black pepper 3 tablespoons dried thyme 3 star anise pods 10 crushed bay leaves I didn't alter the recipe except for using dried rosemary as I sure wasn't gonna buy the shitty wilted leaves they sell in the little plastic packs in the supermarket. I also used a small amount of anise extract as "star anise pods" might as well be Unobtainium here in Pennsyltucky. 
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Posted: 2/1/2015 6:46:58 PM EDT
[#21]
I was about ready to hit you up for some fat to make some lard, but I found the little tubs of pure lard at Karns Market. I really don't use that much, so the convenience of the store bought outweighs the work of rendering fat. I'm near Camp Hill, you anywhere close by?
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Posted: 2/1/2015 6:51:56 PM EDT
[#22]
You should check out the Welsh Fried Cookies (or cakes as they might refer to them, but we would call them cookies.)
http://www.cooks.com/recipe/t298h1ak/welsh-cookies.html |
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