Guest guest Posted November 21, 2003 Report Share Posted November 21, 2003 In a message dated 11/21/03 2:36:33 AM Eastern Standard Time, cassiusdio@... writes: > Is there a good source of organic lard from properly fed pigs out > there? Shipping it is obviously no problem. Next time I go to my > farmer, I'll ask him if he has lard; he might. But if not, I'm curious > if there's a source that one of y'all uses. TIA. <A HREF= " www.mhof.net " >www.mhof.net</A> Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2003 Report Share Posted November 21, 2003 I have seen a lot of old recipes saying lard OR bacon grease, so they might be interchangeable. I would think that the only difference would be the salt and possible nitrates (depending o where you get your bacon). Maybe you could render them out? Lard vs. Bacon Fat I have a little container of " lard " in my fridge. It's simply bacon grease that I dump from the pan into the container, where it re-solidifies in the fridge. It's from organic, uncured bacon, but it is smoked. Being a stable fat, is this stuff as good or almost as good as lard, containing a comparable amount of arachidonic acid? Is there a good source of organic lard from properly fed pigs out there? Shipping it is obviously no problem. Next time I go to my farmer, I'll ask him if he has lard; he might. But if not, I'm curious if there's a source that one of y'all uses. TIA. Tom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2003 Report Share Posted November 21, 2003 In a message dated 11/21/03 9:07:54 PM Eastern Standard Time, jzbozzi@... writes: > Funny, I helped kill a chicken at that farm once (nofa conference). > I think I bought their lard too. But my experience is most farmers > who raise pigs have the fat left over after killing since the fat is > not in high demand, and you can get some cheap or free, and make > your own lard. btw, I love lard, why have I not been using it all > my life? My friend Wayne did this and made his own lard and me his girlfriend and himself all pretty much agree it sucked. If you're a master lard maker, this is fine, but Many Hands are superior lard makers and it comes out wonderful and creamy. Plus, most farmers don't pasture their pigs. Many Hands do, and their certified organic too. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2003 Report Share Posted November 21, 2003 In a message dated 11/21/03 10:52:08 PM Eastern Standard Time, Idol@... writes: > I'm curious, in what way did the lard suck? For some reason it was hard as a rock, and when it was real hot it had an alright texture, but when the food started to cool a little the texture became grainy, and it left a pasty coating on the roof of your mouth. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 THANKS Tom > In a message dated 11/21/03 2:36:33 AM Eastern Standard Time, > cassiusdio@g... writes: > > > Is there a good source of organic lard from properly fed pigs out > > there? Shipping it is obviously no problem. Next time I go to my > > farmer, I'll ask him if he has lard; he might. But if not, I'm curious > > if there's a source that one of y'all uses. TIA. > > <A HREF= " www.mhof.net " >www.mhof.net</A> > > Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 Funny, I helped kill a chicken at that farm once (nofa conference). I think I bought their lard too. But my experience is most farmers who raise pigs have the fat left over after killing since the fat is not in high demand, and you can get some cheap or free, and make your own lard. btw, I love lard, why have I not been using it all my life? regards, Joe --- In , " Tom " <cassiusdio@g...> wrote: > THANKS > > Tom > > --- In , ChrisMasterjohn@a... wrote: > > In a message dated 11/21/03 2:36:33 AM Eastern Standard Time, > > cassiusdio@g... writes: > > > > > Is there a good source of organic lard from properly fed pigs out > > > there? Shipping it is obviously no problem. Next time I go to my > > > farmer, I'll ask him if he has lard; he might. But if not, I'm curious > > > if there's a source that one of y'all uses. TIA. > > > > <A HREF= " www.mhof.net " >www.mhof.net</A> > > > > Chris > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 Chris- I'm curious, in what way did the lard suck? >My friend Wayne did this and made his own lard and me his girlfriend and >himself all pretty much agree it sucked. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 Chris- Huh. It sounds like it was more saturated than ordinary lard, which would be a problem (in one sense) that you'd also encounter using tallow for cooking, so it sounds like the source fat was the cause, not your rendering technique. I'm always a little concerned because lard is supposed to be white and mine comes out creamy or brownish, but I suppose white lard is like white bread, white sugar, white salt, etc., and color aside, it tastes great. >For some reason it was hard as a rock, and when it was real hot it had an >alright texture, but when the food started to cool a little the texture >became >grainy, and it left a pasty coating on the roof of your mouth. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 >. I'm always a little concerned because lard is supposed to be >white and mine comes out creamy or brownish, but I suppose white lard is >like white bread, white sugar, white salt, etc., and color aside, it tastes >great. My first batch came out grainy, because I didn't get all the water out. This batch I got all the water out, which also browned some of the fat bits, which browned the lard too. Also, I don't know about " supposed " to be white. In the old cookbooks, it says that " inferior grass fed beef " produces yellow lard, but the " superior grain fed beef " produces white. This steer I have now, was REALLY grass fed, and the tallow is quite yellow. It isn't very hard at room temp, 75 degrees, but in the old days (cooler houses) it might have been hard enough to make candles. It is really creamy, like butter. My Mom says that if you want tallow candles, you need sheep tallow, which is much harder. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 Heidi- >Also, I don't know about " supposed " >to be white. In the old cookbooks, it says that " inferior grass fed beef " >produces yellow lard, but the " superior grain fed beef " produces white. OK, I guess we're talking about somewhat different things. By lard I mean rendered pig fat. I'd call rendered beef fat tallow. Have you had grainy pig lard, then? >My Mom says that if you want tallow >candles, you need sheep tallow, which is much harder. Really! So sheep fat is substantially more saturated than beef fat? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 >OK, I guess we're talking about somewhat different things. By lard I mean >rendered pig fat. I'd call rendered beef fat tallow. > >Have you had grainy pig lard, then? Yes, you are right, technically beef fat is tallow. Though the butcher called the kidney fat " leaf lard " anyway. Yes, I've had grainy pig lard ... when I've cooked pork and saved the fat (I always do, either to fry with or feed some animal). It has ALWAYS been grainy and unpalatable, though ok to fry with. Except when I bake bacon, which gave me the idea to bake the fat from this steer. >>My Mom says that if you want tallow >>candles, you need sheep tallow, which is much harder. > >Really! So sheep fat is substantially more saturated than beef fat? Apparently. Makes sense -- with all that wool, a sheep wouldn't need to have unsaturated fat to stay 'nimble' during the winter. However, I have no sheep fat to experiment with. Mutton is not sold much in this country (scrapie being a scare at the moment, plus " mutton " was always considered a food of last resort. My Mom ate it a lot, at school, and hated it, said the school just didn't want to spend money to feed them). Makes me wonder what DOES happen to all those sheep when they get old. Suze once posted that the fat at the extremities is less saturated ... makes me wonder about leaf lard being the most desirable. Internal fat would be the MOST saturated, in theory, since it usually stays warm. This Longhorn had zero fat on the outside, and quite a bit internally, shielding each organ. Longhorns are noted for their ability to withstand cold winters, but they don't have much fur (unlike buffalo or sheep). So I guess that " internal fat " is what protects them. I'd guess venison would be similar ... they don't seem to store fat externally. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 Heidi- >It has ALWAYS been grainy >and unpalatable, though ok to fry with. How strange! I definitely don't have any problem with graininess, though I guess I might not know, come to think of it, since I don't eat lard as a spread. Hmm. Tastes good for sauteing things and in soups and stews, though. >Apparently. Makes sense -- with all that wool, a sheep >wouldn't need to have unsaturated fat to stay 'nimble' >during the winter. One more reason to eat more lamb and less beef... >Makes me >wonder what DOES happen to all those sheep when they >get old. I don't know, I loved scotch broth as a kid, and that's made with mutton. I'd like to get hold of some mutton and try it one of these days, but it's hard to find. My current lamb supplier is awfully nice and helpful, though, so maybe I could get some (eventually) from her. >I'd guess venison would be similar ... they don't seem to store >fat externally. Yeah, venison is an extremely lean meat, and therefore one I'm not well-suited for. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 If your lard is brown instead of white one of two things has happened. You have burnt it, which you should notice in the flavor. Or, you have not rendered it completely. The only problem with the second is that you might end up with mold. I've been in a hurry to get done, put up the lard in a bucket and come back to the pantry a couple of months later to find lard for the chickens as the green mold had taken over the top of the bucket. Belinda In a message dated 11/22/03 12:21:29 AM Central Standard Time, writes: > > Chris- > > Huh. It sounds like it was more saturated than ordinary lard, which would > be a problem (in one sense) that you'd also encounter using tallow for > cooking, so it sounds like the source fat was the cause, not your rendering > technique. I'm always a little concerned because lard is supposed to be > white and mine comes out creamy or brownish, but I suppose white lard is > like white bread, white sugar, white salt, etc., and color aside, it tastes > great. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 >Yeah, venison is an extremely lean meat, and therefore one I'm not >well-suited for. Do they store fat internally? I.e. around the kidneys? -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 At 11:01 PM 11/21/2003 -0500, you wrote: >In a message dated 11/21/03 10:52:08 PM Eastern Standard Time, >Idol@... writes: > >> I'm curious, in what way did the lard suck? > >For some reason it was hard as a rock, and when it was real hot it had an >alright texture, but when the food started to cool a little the texture became >grainy, and it left a pasty coating on the roof of your mouth. > >Chris Sticking to roof of mouth is like wild venison fat. What was the pig's diet? Grainy could be water not rendered long enough. Too hard means opposite without burning. Tallow harder than lard because of different fat composition. Got me??? Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 I have made lard once and it came out just like Many Hands (i have had theirs). I put the fat in a pot on low heat on the stove top. It took 1 to 2 days depending on how much fat there was before it was done. Then just took the skin out. Not sure why others have so much trouble, there is really nothing to it other than just waiting. Perhaps my result has something to do with the using good le creuset pots. I have also never had much trouble finding local farmers who put their pigs out on pasture. I think 99% put grain in the diet too, but they also get some pasture and table scraps. I have mentioned one farmer in NH that does not use any grain. Funny thing, she feeds the pigs copious amounts of doo doo from her dairy cows. they gobble it up. regards, Joe > My friend Wayne did this and made his own lard and me his girlfriend and > himself all pretty much agree it sucked. If you're a master lard maker, this is > fine, but Many Hands are superior lard makers and it comes out wonderful and > creamy. Plus, most farmers don't pasture their pigs. Many Hands do, and their > certified organic too. > > Chris > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 Joe, > I put the fat in a pot on low heat on the stove top. >It took 1 to 2 days depending on how much fat there was before it >was done. You leave it overnight? Then just took the skin out. Leave skin on or do you mean remove cracklings, what didn't render? Never heard on leaving skin on. Good idea with health benefits l've heard of from eating pig skin recently. > Perhaps my result has something to do with the using good >le creuset pots. Could be, Mom always used enameled canner kettle. Need to stir until you get a small layer of melted fat in bottom to begin. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 Wanita, <<Good idea with health benefits I've heard of from eating pig skin recently.>> do you have more information on this?... and any tip as to how to remove the bristle from the pigs' skin?... I get pastured rare-breed pork and wild boar from Borough market here in London... bought some pork belly recently but asked the guy to remove skin for me as on previous occasions I've struggled with all the hair and the kids were a bit put off to put it mildly... TIA Dedy Re: Re: Lard vs. Bacon Fat Joe, > I put the fat in a pot on low heat on the stove top. >It took 1 to 2 days depending on how much fat there was before it >was done. You leave it overnight? Then just took the skin out. Leave skin on or do you mean remove cracklings, what didn't render? Never heard on leaving skin on. > Perhaps my result has something to do with the using good >le creuset pots. Could be, Mom always used enameled canner kettle. Need to stir until you get a small layer of melted fat in bottom to begin. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 Dedy, ><<Good idea with health benefits I've heard of from eating pig skin recently.>> > >do you have more information on this?... Sally did an article in the WAPF journal earlier this year Lierre mentioned IIRC. May have been pig cartilage not skin. Can't get on net right now for some reason. From the Polish doctor referenced in the Second Opinions diabetes type I page. and any tip as to how to remove the bristle from the pigs' skin?... Dad always used rosin. One place had it locally 40 years ago. You rub it on skin then scape the hair off with circular, metal handled hide scrapers. Need near boiling water for it to work before rosin put on. Have no clue how its done commercially now. Other than trying to shave with real sharp knife as meat is exposed. I get pastured rare-breed pork and wild boar from Borough market here in London... bought some pork belly recently but asked the guy to remove skin for me as on previous occasions I've struggled with all the hair and the kids were a bit put off to put it mildly... Can slice it down to the skin, remove skin, or shave with a very, sharp knife. Surprised they don't debristle. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 >the pantry a couple of months later to find lard for the chickens as >the green mold had taken over the top of the bucket. > >Belinda Belinda: Is that true for tallow too? I swear this has been rendered a long time, and it is NOT burnt, but it is a nice brownish-yellow color. In the books they say that is a sign of grass fed cows (but they weren't talking about pigs). It was yellow all the way through the process. The last cow I got WAS white, but it had likely been grain (or potato) finished, it was also a lot more fat. The cracklins were brown, but not burnt. The cracklins were very tender though, crisp but they fall apart easy (not much connective tissue at all). I'm guessing this is because it isn't from tougher external fat? Or are tallow cracklins like that? -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 In a message dated 11/22/03 1:52:38 PM Central Standard Time, writes: > > >the pantry a couple of months later to find lard for the chickens as > >the green mold had taken over the top of the bucket. > > > >Belinda > > Belinda: > > Is that true for tallow too? I swear this has been rendered a long > time, and it is NOT burnt, but it is a nice brownish-yellow color. > In the books they say that is a sign of grass fed cows (but they > weren't talking about pigs). It was yellow all the way > through the process. The last cow I got WAS white, but > it had likely been grain (or potato) finished, it was also > a lot more fat. > > The cracklins were brown, but not burnt. The cracklins were > very tender though, crisp but they fall apart easy (not much > connective tissue at all). I'm guessing this is because it > isn't from tougher external fat? Or are tallow cracklins like > that? > > -- Heidi > > Heidi, I can't remember when I last rendered beef fat, it seems all of it goes into the burger. Belinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 >Other than trying to shave with real sharp >knife as meat is exposed. You can also use a propane torch and burn it off. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 Heidi- Probably, but I'm told that venison fat has an extremely strong and unpleasant taste and that it therefore shouldn't be consumed or even used for cooking. >Do they store fat internally? I.e. around the kidneys? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 --- In , Wanita Sears <wanitawa@b...> wrote: > > Sticking to roof of mouth is like wild venison fat. What was the > pig's diet? Grainy could be water not rendered long enough. Too > hard means opposite without burning. Tallow harder than lard > because of different fat composition. Got me??? I thought that all animal, or solid fats became grainy when cooled slowly enough. That's why in Indian and Middle-Eastern cooking it's prescribed to use butter, ghee or other solid fats when frying items to be served hot, but only oil for those to be served cold, to avoid that grainy mouth-coating experience. Pastry is of course an exception since the fat is completely absorbed into the matrix of the paste as it cools. I'm sorry, I must have missed the relevant post, but why does anybody want to eat cold lard? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 > > ... bought some pork belly recently but asked the guy to remove > skin for me as on previous occasions I've struggled with all the > hair and the kids were a bit put off to put it mildly... Did they tell you " Not by the hair of my chinny chin chin! " ? :-) Quote Link to comment Share on other sites More sharing options...
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