Guest guest Posted February 5, 2002 Report Share Posted February 5, 2002 Judith, what do you know about the nastiness of supermarket lard? I've seen some that is partially hydrogenated. Anything else? steamed cleaned, bleached, etc.? ----- Original Message ----- From: Judith Sent: Tuesday, February 05, 2002 1:09 PM Subject: Organic lard source Anyone know where I can get organic lard? The stuff on sale at the supermarket is pretty nasty! __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2002 Report Share Posted February 5, 2002 In a message dated 2/5/02 6:46:45 PM Central Standard Time, wanitawa@... writes: > Judith, > > Getting the fat from a grassfed beef when its processed is the closest > you're going to get to true, healthy lard. Organic is likely grain fed > reducing the fat's quality. > You'll need to render it yourself. You'll need a big canner kettle and to > cut the fat up into pieces to go in pot. Cook it on a medium heat stove > burner not letting it smoke, stirring constantly to prevent burning until > you get a layer of liquid fat in the bottom. You stir and check for smoking > and burning until you have just cracklings left which are crunchy remains > pieces that have all the fat rendered from them. Don't let them get more > than lightly browned. Cracklings were our special treat salted after Mom > rendered our corn and kitchen/garden scrap (now called compost) fed pork > lard every fall when I was small. Skim cracklings off with a slotted spoon. > Let your lard pan cool down a bit to handle, pour liquid lard through wire > mesh strainer into containers to get any small pieces skimming didn't get. > Let containers cool on counter to room temp then freeze or refrigerate > until you need it. > Beef fat is harder than pork fat. It may not produce cracklings but the > process to render is the same. May need a lower starting temp. Looks like a > lot of work but could be done in small amounts. > > Wanita I'd add just one thing. If you are doing it in the house, open the windows. It stinks! Belinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2002 Report Share Posted February 5, 2002 --- Dennis <nancydancy@...> wrote: > Judith, what do you know about the nastiness of > supermarket lard? I've seen some that is partially > hydrogenated. Anything else? steamed cleaned, > bleached, etc.? > , how did you know it was partially hydrogenated, steamed cleaned, bleached, etc.? Was it on the label? Roman __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2002 Report Share Posted February 5, 2002 The lard I see locally is partially hydrogenated. Though it doesn't mention it on the label, I assume it's also bleached. It just doesn't seem very good, not like some of the lard I could buy from the butchers in England. --- Dennis <nancydancy@...> wrote: > Judith, what do you know about the nastiness of > supermarket lard? I've seen some that is partially > hydrogenated. Anything else? steamed cleaned, > bleached, etc.? > > > ----- Original Message ----- > From: Judith > > Sent: Tuesday, February 05, 2002 1:09 PM > Subject: Organic lard source > > > Anyone know where I can get organic lard? The > stuff on > sale at the supermarket is pretty nasty! > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2002 Report Share Posted February 6, 2002 Judith, Getting the fat from a grassfed beef when its processed is the closest you're going to get to true, healthy lard. Organic is likely grain fed reducing the fat's quality. You'll need to render it yourself. You'll need a big canner kettle and to cut the fat up into pieces to go in pot. Cook it on a medium heat stove burner not letting it smoke, stirring constantly to prevent burning until you get a layer of liquid fat in the bottom. You stir and check for smoking and burning until you have just cracklings left which are crunchy remains pieces that have all the fat rendered from them. Don't let them get more than lightly browned. Cracklings were our special treat salted after Mom rendered our corn and kitchen/garden scrap (now called compost) fed pork lard every fall when I was small. Skim cracklings off with a slotted spoon. Let your lard pan cool down a bit to handle, pour liquid lard through wire mesh strainer into containers to get any small pieces skimming didn't get. Let containers cool on counter to room temp then freeze or refrigerate until you need it. Beef fat is harder than pork fat. It may not produce cracklings but the process to render is the same. May need a lower starting temp. Looks like a lot of work but could be done in small amounts. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2002 Report Share Posted February 6, 2002 Pork fat is tasty enough to be eated raw. It's one of favorite foods in Ukraine. Roman --- Wanita Sears <wanitawa@...> wrote: > Judith, > > Getting the fat from a grassfed beef when its > processed is the closest > you're going to get to true, healthy lard. Organic > is likely grain fed > reducing the fat's quality. > You'll need to render it yourself. You'll need a big > canner kettle and to > cut the fat up into pieces to go in pot. Cook it on > a medium heat stove > burner not letting it smoke, stirring constantly to > prevent burning until > you get a layer of liquid fat in the bottom. You > stir and check for smoking > and burning until you have just cracklings left > which are crunchy remains > pieces that have all the fat rendered from them. > Don't let them get more > than lightly browned. Cracklings were our special > treat salted after Mom > rendered our corn and kitchen/garden scrap (now > called compost) fed pork > lard every fall when I was small. Skim cracklings > off with a slotted spoon. > Let your lard pan cool down a bit to handle, pour > liquid lard through wire > mesh strainer into containers to get any small > pieces skimming didn't get. > Let containers cool on counter to room temp then > freeze or refrigerate > until you need it. > Beef fat is harder than pork fat. It may not produce > cracklings but the > process to render is the same. May need a lower > starting temp. Looks like a > lot of work but could be done in small amounts. > > Wanita > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2002 Report Share Posted February 6, 2002 Yes, Roman, I have seen " partially hydrogenated " written underneath the lard label. It wasn't part of a list of ingrediants. The only other thing I've seen labeled is the BHT and BHA added as preservatives. Because of the vivid descriptions of margarine making in NT, I wondered if Judith might be privy to similar descriptions for commercial lard processing and suggested bleaching and steam cleaning as some possibilities. I don't know that those things happen. ----- Original Message ----- From: Roman Sent: Tuesday, February 05, 2002 4:53 PM Subject: Re: Organic lard source --- Dennis <nancydancy@...> wrote: > Judith, what do you know about the nastiness of > supermarket lard? I've seen some that is partially > hydrogenated. Anything else? steamed cleaned, > bleached, etc.? > , how did you know it was partially hydrogenated, steamed cleaned, bleached, etc.? Was it on the label? Roman __________________________________________________ Quote Link to comment Share on other sites More sharing options...
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