Make Your Own Lard (Believe it or not, it's good for you)

The New Homemaker ^ | 2007 | Lynn Siprelle

[webstersII]

Yes, it creates a strong, fairly unpleasant smell that takes awhile to get our of your house.

Also, it takes alot of fat to make a decent quantity of lard.

[GGpaX4DumpedTea]

Live your life/diet your way. Polyunsaturated fats were the beginning of the pandemics of heart disease, diabetes, cancer, obesity that now are making the medical establishment and Big Pharma rich.

[goat granny]

My mother made a great pie crust and always used leaf lard and let the dough rest after making and before rolling out...I remember her sending me to the corner store and emphasizings make sure its leaf lard...back in the 40’s. No supermarkets like today...you went to the butcher shop

[pennboricua]

Tamales for sure cannot be made without lard.

[blackdog]

I used to be a field service guy for a scale company. One of the best customers we had was asmall business that sold slabs of fat back. One day I asked about just who the heck is buying all that fatback? I was told just about every fine restaraunt, cruise line, and hotel. They cook everything with it to enhance the flavor. Stuff like vegetables, anything sautee'd, roasted potatoes, roasted or blackened meats, etc......

They sold hundreds of thousands of pounds a week.

[Red_Devil 232]

Ever talked to a vegetarian? If you are a meat eater they will lecture and berate you for the choice you have made.

[FreedomPoster]

Heh! See my earlier reply; I only addressed one item.

[rogue yam]

America's "it" lard is Mangalitsa lard from Wooly Pigs: Mangalitsa lard

[DBrow]

I make a lard with lamb fat, but I heat it up a lot to denature the protein, then filter it.

I use it in Indian dishes and for fried potatoes.

[GGpaX4DumpedTea]

Heating olive oil oxidizes it. Oxidized oils are bad for your health.

[rogue yam]

See my lard link above,

[blackdog]

When we butchered pigs, ideally somewhere in the 225~250 pound range, the qty of lard produced was about two two quart pails of good, clean white lard. (one gallon)

The funny thing is that your local kill floor butcher processes about 50 pigs a week for customers. Most customers refuse the lard and organ meats anymore when they pick up their processed pig. The butchers will give it to you for about .30 cents per pound just so they can make room in their walk-in cooler.

[deport]

Yep a black wash pot and render down the fat and get your cracklins. Then get some lye and make your wash day lye soap. Get up on monday morning around 5 am, start the fire under the pot to heat your wash water and begin the wash day.

[Judith Anne]

When Hubby and I raised our own pigs, we sent them off to the local Amish butcher, and they kept the leaf lard and other lard separated out for me. Just beautiful, snowy white, and very nice for cooking and/or soap.

[blackdog]

Don’t you find lamb lard / fat to be very waxy? It also rancids very quickly, especially after being frozen.

[DBrow]

Yes to both, but it gives a nice flavor to certain dishes. Heating it until it smokes and black specks form helps the final texture, the proteins denature and fall out of solution.

[trisham]

Well, they are superior to us carnivores. :)

[tubebender]

My First Wife uses it to make her world famous Tweety Bird Suet Biscuits with peanut butter, oatmeal and various ingredients and she may use it for pie crusts from time to time...

[SunkenCiv]

I’m allergic to wool...

[kanawa]

Is the fat I collect after frying bacon of any use?