"Jim Elbrecht" > schrieb im Newsbeitrag
...
> 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.
>
No. Cut into cubes.

> 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.
>
Use a lower temperature.

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

Cheers,

Michael Kuettner