Mr. Bill > wrote:

>Here's a great project for all you lard connoisseurs.
>
>http://www.foxnews.com/leisure/2010/12/10/make-lard/

Anybody else think something got edited out here;
"Buy unsalted pork fat from your butcher and put in the freezer for a
few minutes to harden. Place in a heavy Dutch oven or deep frying pan
and either cook it in the oven at 300 until nicely melted or do it on
top of the stove where you can watch it."

I wonder if they were going to say to grind it. I never did- but
know some folks who did.

We used to butcher 2 pigs in the fall. Seems like it might have
yielded 50 lbs or so of fat. For a week or so we rendered on the
stovetop. The house reeked.

The first year we swore we'd never do it again-- until she made the
first lard pie crust. It was worth it.

Turned out we needed it to fry our sausage in, too. We only used a
50/50 mix of pork & fat- and it stuck to the pan.

Jim