Wed, Sep-21-11, 16:29
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Senior Member
Posts: 408
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Plan: Atkins
Stats: 212/175/150
BF:
Progress: 60%
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Quote:
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Originally Posted by adair
I don't know if this is what you mean, i took the lard from the butcher, put it thru the food processor, then melted it, it seemed like there were strings or something that i had to put out...
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Well kinda. You take the "fat" from the butcher...cook (render) it, stiring often, skim off the cracklins when they float to the top, then the liquid fat left is lard. At least that is how we made it. Usually in a 5 gallon pot over an open fire, being very careful to not burn it.
I know someone on here said they rendered it in the oven. That sounds much easier but I don't know how that works (temps, time, ect). HTH's.
Ruth |