Re: who makes their own lard?

May 4, 2005

I'm getting ready to make my own lard and reading up on the various

methods. My favorite is to put it in the oven on a low heat for a long time,

stirring every now and again. What temp. should i put the oven? It doesn't

say to add water.

I would like to hear how some of you are making a good lard.

Elaine

May 5, 2005

Hi Elaine,

I make my own lard. I grind the fat in my KitchenAid meat grinder

(large size holes) into a le creuset dutch oven. Then I put an inch

of water in with the fat and put the pan (uncovered) on the stovetop

over very low heat. I skim any foam that rises to the top and it's

done in an hour or two. I know it's done when there are only

cracklings left and no more steam rises from the pan.

May 5, 2005

Wow, this is the easiest method i have read yet. I think i asked this before

and you answered it before i was confused about how much water to put in.

Sounds like an inch in the bottom of the pan. How do you store your lard?

Also, I don't have a meat grinder. I hope cutting it up into cubes will

work.

Elaine

> I make my own lard. I grind the fat in my KitchenAid meat grinder

> (large size holes) into a le creuset dutch oven. Then I put an inch

> of water in with the fat and put the pan (uncovered) on the stovetop

> over very low heat. I skim any foam that rises to the top and it's

> done in an hour or two. I know it's done when there are only

> cracklings left and no more steam rises from the pan.

May 5, 2005

Yeah, an inch of water at the bottom keeps the fat from burning. You

don't want to put too much water in or it will take forever to simmer

out of the lard. It is really important that all of the water

evaporates or the lard can go rancid. I store my lard in glass jars

in the fridge. It is snow white and has a very mild smell (not at all

like bacon). Cutting up the fat into cubes is fine--you'll get these

incredibly delicious golden brown cracklings that can be eaten as a

snack (with salt, of course!) or stirred into cornbread batter and

baked.

On 5/5/05, Elaine <itchyink@...> wrote:

> Wow, this is the easiest method i have read yet. I think i asked this

> before

> and you answered it before i was confused about how much water to put in.

> Sounds like an inch in the bottom of the pan. How do you store your lard?

> Also, I don't have a meat grinder. I hope cutting it up into cubes will

> work.

>

> Elaine

>

> > I make my own lard. I grind the fat in my KitchenAid meat grinder

> > (large size holes) into a le creuset dutch oven. Then I put an inch

> > of water in with the fat and put the pan (uncovered) on the stovetop

> > over very low heat. I skim any foam that rises to the top and it's

> > done in an hour or two. I know it's done when there are only

> > cracklings left and no more steam rises from the pan.

>

> <HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN "

> " http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT

> FACE= " monospace " SIZE= " 3 " >

> IMPORTANT ADDRESSES

> <UL>

> <LI><A

> HREF= " / " >NATIVE

> NUTRITION</A> online</LI>

> <LI><A HREF= " http://onibasu.com/ " >SEARCH</A> the entire message

> archive with Onibasu</LI>

> </UL>

> <PRE><A

> HREF= " mailto: -owner " >LIST

> OWNER:</A> Idol

> MODERATORS: Heidi Schuppenhauer

> Wanita Sears

> </PRE>

> </BODY>

> </HTML>

>

> ________________________________

>

Sign In

Re: who makes their own lard?

Recommended Posts

Guest guest

Link to comment

Share on other sites

Guest guest

Link to comment

Share on other sites

Guest guest

Link to comment

Share on other sites

Guest guest

Link to comment

Share on other sites

Join the conversation

Activity