skilletlicker
Head Chef
From a thread called Piecrust Ingredient Question
I doubt that the pork fat in my freezer is properly defined as lard. I skim the refrigerated fat off home made pork stock or the cooking liquid from a braised pork butt. Then I simmer it to evaporate off the liquid that adhered to the bottom of fat layer. This yields pretty pure pork fat that might be slightly flavored by any vegetables and seasonings originally used. Obviously this doesn't produce cracklins. Remember, I'm not claiming this way is the best or even a satisfactory way to go about it. It's just what I do as the result of trial and error. It seems like I might add pork skin taken from feet, hocks and sometimes the butt to the pot of fat mentioned above but I've never tried it.
Well okay, but I'm starting this not because I have alot to say but because I want to hear more from you. By the way, my post was in no way intended as a warning.justplainbill said:IMHO Even the commonly available lard which is typically adulterated with hydrogenated vegetable oil is better than Crisco. Bests results come from using home rendered lard.
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A collateral benefit of home rendering can be some pretty tasty cracklins. They go great on salad and are pretty good alone with some salt or mixed in some goose or chicken schmalz and perhaps some chopped onion on a crusty slice of rye bread. Some might consider it even better then the onions and cheddar with crackers that one used to be able to 'nibble' on at McSorleys in NYC.
Thanks for the warning/suggestion, Licker. Perhaps you’d care to start such a thread. . . .skilletlicker said:Lest we hijack this thread, why don't you start a new one on the topic of home rendering lard and the collateral benefits including cracklins. If you have experience, I have questions.
I doubt that the pork fat in my freezer is properly defined as lard. I skim the refrigerated fat off home made pork stock or the cooking liquid from a braised pork butt. Then I simmer it to evaporate off the liquid that adhered to the bottom of fat layer. This yields pretty pure pork fat that might be slightly flavored by any vegetables and seasonings originally used. Obviously this doesn't produce cracklins. Remember, I'm not claiming this way is the best or even a satisfactory way to go about it. It's just what I do as the result of trial and error. It seems like I might add pork skin taken from feet, hocks and sometimes the butt to the pot of fat mentioned above but I've never tried it.
- How do you render lard?
- How do you make cracklins?
- Could the skin from a smoked hock be used?
- Do you make pork rinds? If so, how?
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