Making Lard - Was grass-fed lard?

[Guest guest]

Anyone have a spell checker handy? Let me try this again. Corrections are in

the article.

Judith Alta

-----Original Message-----

There should be no smoke in rendering either beef or pork fat. The heat

should only be high enough to melt the fat. I will do about two

batches, clean the skillet and do two more, etc. The matrix should never be

allowed to get brown. I keep pressing it with a potato masher that that has

a flat round bottom with small square holes in it to get the fat out. When

the fat stops sizzling I know the water is gone and strain it into pint

canning jars.

Do not seal the jars. I just put the flat lid, without the ring, on the top

to keep it clean. I do

put mine in the refrigerator. Harder for the dog to get into it there. He's

been known to help himself to a pint when it was left too close to the edge

of the shelf.

The last I did was a 20 pound slab that included the kidney. (Great snacks

for the dog.) It gave me 14 pints!

Salt the leftover matrix eat and enjoy! Yum! Yum!

Judith Alta