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Old 03-18-2012, 12:43 PM   #1
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Pork fat from picnic roast.....uses

I am making a crock pot of BBQ pulled pork but I had to cut away a thick cut of fat from the roast. Can this be saved/frozen and used in the future for anything. I know it is not salt cured so I am somewhat in doubt. Please advise.

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Old 03-18-2012, 01:16 PM   #2
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Perfect for rendering. Cut into 1 inch pieces, fry until you have a pool of lard and a pile of pork cracklings. Yum!!!
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Old 03-18-2012, 01:23 PM   #3
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Those bits usually get baked here for puppy teething treats.

You could try these ideas out.
Good luck.

The Nasty Bits: Pig's Skin | Serious Eats : Recipes

Chicharrones Pork Cracklings recipe | Fried Cuban Pig Skins
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Old 03-18-2012, 01:39 PM   #4
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thanks for the nice idea but i had no skin. it was all 1/2 inch layer of fat.
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Old 03-18-2012, 01:40 PM   #5
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The fat can be used the same way. You don't need skin for making cracklings. Just a low temp so you don't burn it.
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Old 03-18-2012, 02:22 PM   #6
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I save it and use it for sausage. Sometimes there isn't enough with the pork I'm grinding.
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Old 03-19-2012, 03:05 AM   #7
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Quote:
Originally Posted by Chef Munky View Post
Those bits usually get baked here for puppy teething treats.

]
woof!


it's a great start to pea soup. render the fat, sautee diced carrots and onions in the rendered fat, transfer to crock pot, add dried split pea, stock, rosemary, optionally add ham and/or potatoes, cook until peas turn mushy.

e viola', pea soup.
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Old 03-19-2012, 06:56 AM   #8
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Well I cut it up into tablespoon size bits and froze them. I like the idea of the pea soup.
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Old 03-19-2012, 09:12 AM   #9
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Quote:
Originally Posted by haroldathampton
Well I cut it up into tablespoon size bits and froze them. I like the idea of the pea soup.
I freeze fat also. And use it for special meals. Usually in my case it's chicken fat but same concept. I will cook veggies in it or use it in matzoh balls or kishke
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Old 03-19-2012, 12:15 PM   #10
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Schmaltz! Love to fry potatoes in it!
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