Guest guest Posted August 5, 2006 Report Share Posted August 5, 2006 Carol, I think lard is fat rendered from pork that has not been smoked. You could use your bacon fat for frying potatoes or something that you don't mind tasting like bacon, but not for making pie crust for instance. Kathy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2006 Report Share Posted August 5, 2006 yOU KNOW, THAT IS exactly what I wanted it for, pie crusts. How would I get some real lard? Thaks for the info Kathy! :>) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2006 Report Share Posted August 5, 2006 But what about using the bacon fat to do a crust for a quiche or another type of savory pie? My mouth is watering at that thought! beth beth Buchele RSHom(NA) CCH* Professional Homeopath Offices in St. Louis Park, MN 952-933-6068 and Menomonie, WI 715-231-6068 _www.healthnaturally.biz_ (http://www.healthnaturally.biz/) *Registered with The Society of Homeopaths, North America Certified in Classical Homeopathy In a message dated 8/5/2006 10:27:31 A.M. Central Standard Time, realfoodie2003@... writes: Carol, I think lard is fat rendered from pork that has not been smoked. You could use your bacon fat for frying potatoes or something that you don't mind tasting like bacon, but not for making pie crust for instance. Kathy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2006 Report Share Posted August 5, 2006 Carol, The best lard for pastry is supposed to be " leaf lard " which surrounds the kidneys. I hope you will be lucky enough to find some. I use the bacon fat for seasoning my cast iron...lovely flavor and lard has a higher smoke point which makes it better than oils. Lard is one of the good fats, according to the Weston A. Price Foundation. http://www.westonaprice.org/causticcommentray/cc2000su.html It is high in natural Vitamin D, and if one could find a happy pig, raised naturally with plenty of sunshine and given whey from cows whose milk is high in CLA...that would be the best pie crust ever. Randi > > What is lard? We just fried some bacon up for breakfast and I thought I might save the bacon fat thinking it is lard, but honestly, I am not sure. (And yes, the bacon had no nitrates in it, but it was smoked, so not perfect but better than nitrates) Thanks Carol F > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2006 Report Share Posted August 5, 2006 Sorry, need some of that bacon to help my typing skills http://www.westonaprice.org/causticcommentary/cc2000su.html Randi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2006 Report Share Posted August 5, 2006 I get my pig fat to render into lard from 's farm. They live not too far from Midvalleyvu. They have the most naturally raised pigs that I know of and the lard I get is beautiful! I don't know where I placed their number but maybe it is in the links for TFMN? Other wise you could maybe check with Jan from MVV? Kimi ***************************************************************** ***************************************************************** " Nothing in my hand I bring. Simply to His cross I cling. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2006 Report Share Posted August 5, 2006 There is noting wrong with using the bacon fat for any thing you would use lard for. The only concern is the curing agents and smoking. There may be nitrates and flavorings you do not want in your cooking. I have used bacon grease for cookies (use less than you would of butter, 1 cup of butter called for I may use closer to 3/4 c). It works fine but the bacon flavor really seems to come through. If you don't mind it, no problem! Thanks too for posting 's number. They not only have great pork, but are some of the sweetest people. I so want to go to one of Lynn and Jan's cooking classes some day. Hopefully this winter they will be able to host some again. A baking class would be great. I am wondering if MVV will have fat for rendering now that they have some pigs ready??? Kimi ***************************************************************** ***************************************************************** " Nothing in my hand I bring. Simply to His cross I cling. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2010 Report Share Posted December 13, 2010 Hello, I would like to know if it is safe(regarding X-Rays and such)to buy Lard online? I have been unable to find it locally. Thanks in advance! Tammy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2010 Report Share Posted December 13, 2010 > > Hello, > > I would like to know if it is safe(regarding X-Rays and such)to buy Lard online? I have been unable to find it locally. +++Hi Tammy, You are referring to shipped items that some shipping companies may irradiate (zap with radiation), right? I don't know whether it is true shipping companies irradiate at all. Like the Post Office, I doubt they can afford the equipment To ensure they don't irradiate write directly to the shipping company involved. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2011 Report Share Posted September 23, 2011 When I was a kid (yes, Becca, there were still dinosaurs, think " Flintstones " ) we had a container on the stove marked " GREASE " . You can still find them in the " antique " stores. We fried a lot of bacon and we put all our bacon grease in there. It had a filter screen to strain the particles of meat. We used that " bacon grease " (there might have been chicken fat or other fried oils in it) with which to cook other items. My favorite thing was BISCUITS with the bacon grease, also FRIED CHICKEN fried in the bacon fat! Whoa! The stove grease was also what we FRIED EGGS in. My family loved FRIED EGG SANDWICHES w/ketchup! As you may have read elsewhere, my farm family often ate LARD SANDWICHES, which quite often were made from the lard on the stove. A thick slice of home-made bread, about 1/3 inch of lard, salt liberally and then another slice of bread! I have clear images of my dad sopping up the grease from anything and everything fried, pork chops, chicken or even bacon, with a piece of bread. That was his favorite food and he lived to be 108. (actually that last part is not true, he had a good long life though and other things killed him). Will Winter Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2011 Report Share Posted September 23, 2011 I love this story, Will! I wanted to share that I recently found some delicious lard at the Seward co-op in the freezer case by the meat dept. $12 for a lb and it tastes really good. Pure lard, not mixed with beef fat. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2011 Report Share Posted September 24, 2011 I don't know how you all feel about hunting, but I will ask the question anyways. We were bear hunting - and bear is from the pig family as I am told - and I was going to take some of the bear fat and render it down for lard. The Amish in the area ask us for our bear fat for that purpose. I have never made lard from fat and wouldn't know where to begin. Does anyone know how to make lard from fat? Thanks. -Tami > > When I was a kid (yes, Becca, there were still dinosaurs, think " Flintstones " ) we had a container on the stove marked " GREASE " . You can still find them in the " antique " stores. We fried a lot of bacon and we put all our bacon grease in there. It had a filter screen to strain the particles of meat. > > We used that " bacon grease " (there might have been chicken fat or other fried oils in it) with which to cook other items. My favorite thing was BISCUITS with the bacon grease, also FRIED CHICKEN fried in the bacon fat! Whoa! The stove grease was also what we FRIED EGGS in. My family loved FRIED EGG SANDWICHES w/ketchup! > > As you may have read elsewhere, my farm family often ate LARD SANDWICHES, which quite often were made from the lard on the stove. A thick slice of home-made bread, about 1/3 inch of lard, salt liberally and then another slice of bread! I have clear images of my dad sopping up the grease from anything and everything fried, pork chops, chicken or even bacon, with a piece of bread. That was his favorite food and he lived to be 108. (actually that last part is not true, he had a good long life though and other things killed him). > > Will Winter > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 26, 2011 Report Share Posted September 26, 2011 For anyone south of the Cities who can't make it to Milaca, I also have pints of pastured Red Wattle lard available that my mom and I rendered. Asking the butcher to save and grind the fat like hamburger when the animal goes in makes rendering the lard SOOO much quicker and easier if you ever get the chance to make your own. It's a cinch in a crock pot. I saw your blog, Kent. Best of luck on the new farm! My folks live just east of Princeton where I grew up, so it's really nice to hear about more really good farms popping up in the area. > > > ** > > > > > > In a nutshell, you cut the fat into hunks, cook it in a pot until it melts, > > skim out and save any crispy bits, and pour it through a strainer into jars. > > > > Beth > > - - - > > > > > > Does anyone know how to make lard from fat? Thanks. -Tami > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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