Re: Got pork/fat back now as to rendering???

April 21, 2005

Cut the fat into small pieces or put it through a meat grinder. Put

the fat in a heavy pot with some water (water shouldn't be deeper than

the fat layer). Cook on LOW heat uncovered until all the water is

evaporated and small, brownish bits of fat are left (cracklings, yum

with salt or in cornbread!). Pour the somewhat cooled clear lard into

jars (sans cracklings) and refrigerate or freeze. It is crucial to

get all of the water out of the lard or it will spoil. IME, this

process doesn't smell. Lard has a very mild flavor (not at all like

bacon as it isn't smoked.)

On 4/20/05, LR <zingzap@...> wrote:

>

> OK, I took the plunge and visited (finally) the local butcher. Talke for a

> few minutes and discovered they had a couple of " fat backs " or whatever

> they

> call the part of the pig that lard is rendered from. From an animal that

> was

> slaughtered today no less. So I bought some pieces that are rather large.

> So

> now I find myself wondering how to render it? I don't think I have a

> pot/pan/kettle large enough. I suppose I could just cut it into smaller

> pieces right? My dh wants to know if it is going to smell bad. I figure it

> shouldn't be much worse than frying bacon, any thoughts?

> Any experiences anyone wants to share?

> Thanks

>

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