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

"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

"Michael Kuettner" > wrote:

>"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.

But you wouldn't need to cool it for that,would you? It has been a
long time- but I remember it as pretty firm stuff even at room temp.

-snip-
>>
>Then there's Grammelschmalz ....

Never heard the term- but Googling found some pages that seemed to
think it was cracklin's and lard. I could eat that.<g>

Jim

"Jim Elbrecht" > schrieb im Newsbeitrag
...
> "Michael Kuettner" > wrote:
>
>>"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.
>
> But you wouldn't need to cool it for that,would you? It has been a
> long time- but I remember it as pretty firm stuff even at room temp.
>
It is. I was wandering about the cooling, too.
It's not as if the cubes would be cut for presentation.

> -snip-
>>>
>>Then there's Grammelschmalz ....
>
> Never heard the term- but Googling found some pages that seemed to
> think it was cracklin's and lard. I could eat that.<g>
>
Yes. We smear it on dark bread (like Pumpernickel)
and (optionally) top it with finely sliced onions.
Plus a pinch of salt.

Cheers,

Michael Kuettner

"Michael Kuettner" > wrote:

-snip-
>>>>
>>>Then there's Grammelschmalz ....
>>
>> Never heard the term- but Googling found some pages that seemed to
>> think it was cracklin's and lard. I could eat that.<g>
>>
>Yes. We smear it on dark bread (like Pumpernickel)
>and (optionally) top it with finely sliced onions.
>Plus a pinch of salt.
>

And *we're* the fat country with cardiac problems--- must be the
soda.<G>

Jim