I had a couple of requests for photos of rendering lard, so here you go. I’ll say that it was both easier and harder than I expected.
Easier because following the directions made it hard to screw up. If you get the heat right it really does just happen. It melts, it cooks, the cracklings brown and sink, it goes in the jars and the next morning you have gorgeous white lard.
Harder because I am not, by nature, a patient cook. I do okay with things that need constant attention and those that you start and walk away from. Things that need regular, periodic attention are harder for me. As a result, I probably declared my lard rendered a bit too soon. It turned out fine, but I might have gotten another 1/2 cup or so by waiting another 30 minutes. But at 10:30 pm I was ready to be done.
Cracklings? I’m not so sure. I know they’re supposed to be great, but I wasn’t that impressed and ended up giving them to the dogs as a treat with their dinner tonight. Oh well.
We used a bit of the lard tonight and it was amazing, it melts so nicely and doesn’t really leave a distinct taste behind. The true test will be in the pumpkin pie and apple tart crusts tomorrow – I’ll report back later.
Now, for the picture show!
*****
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THANK YOU!!! That is just amazing. I can hardly wait to hear how the pie and tart crusts.
Happy Thanksgiving
Oh good grief, why didn’t I think of that. Every year when we butcher the pigs I get lots and lots of lard. Save it to mix with the venison for really really yummy sausage.
This year, we butchered 2 pigs right after 1 whole cow. There wasn’t room in the freezer. NO ROOM IN THE INN! I kept it out in my vehicle (N. Mich, it was cold enough, most of the time) until it wasn’t cold enough for long enough and I began to smell it.
Next year! I’ll pour it into canning jars! Ta daaaaa!
Thanks so much for the idea, sometimes it’s the simple things that elude us, eh?
Terrye
Knitting Editor (when not playing with lard)
http://knitting.craftgossip.com
Congratulations! Next time make sure you have a pile of cubed spuds in a skillet ready for the cracklings, kiddo. You will love them. (Not to deny the dogs, but you know…)
Have a great Thanksgiving!
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