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/ck/ - Food & Cooking

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18106377 No.18106377 [Reply] [Original]

I rendered some lard yesterday.

>> No.18106381

yes, and?

>> No.18106383

>>18106377
what program did you use? blender? daz3d?

>> No.18106385

>>18106377
Are you sure that's lard?

>> No.18106387

>>18106377
???

>> No.18106388
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18106388

The nice man at the butcher's gave me the pig parts for free. They don't really use lard in my country, so he was surprised when I asked him for them. He thought I wanted to practice tattooing on the pig skin.

>> No.18106396
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18106396

I left it in the oven for about eight hours. By the end the bits were swimming in the liquid and the whole house had a good porky smell to it.

>> No.18106404

>>18106388
Those look not like parts you can use to make lard. Rather get flare fat or simple fatback.

>> No.18106414
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18106414

I used a strainer first, and then a cheesecloth. A potato masher really helped get all the fat out.

>> No.18106419
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18106419

This was the result before it cooled down overnight. I'd call it a success.

>> No.18106428
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18106428

>>18106404
Maybe. It's what the butcher gave me when I asked for "lard". Like I said, there's nearly zero call for lard here, so I was happy to get even this. I successfully added a little bit to today's gumbo. Nobody knew why it was so good.

>> No.18106686

>>18106419
It looks nice overall, good yield anon. What temp did you keep it in the oven for? I am keeping chicken fat whenever I butcher some chicken to eventually render, but the first bag in the freezer is getting full. Looking forward to rendering it and using it.

>> No.18106745

>>18106686
Thanks. I kept it at 120, which may have been a bit too high, but my oven runs a bit cold in general. It has a faint porky smell, but its taste is quite neutral. Overall I was really pleased with the result. Any tips for rendering chicken fat? I may have to try it soon.

>> No.18106747

>>18106404
What are good parts for lard?

>> No.18106752

>>18106377
damn did you milk the pig for that? thats like a jizz squirt's worth of lard, careful dont strain yourself carrying that sugar jar

>> No.18106755

>>18106752
It was my first attempt. Next time I hope to get a bit more out of it.

>> No.18106768

>>18106747
Parts that are almost pure fat so fatback obviously or flare fat which is hard to get these days. You can also add diced pork rind for crispy bits in it.

>> No.18106807
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18106807

>>18106377
Is this a thinly veiled bacon thread? Because I fucking love bacon

>> No.18107111

My wife does this every year after they butcher our pigs. Nice job OP

>> No.18107307

>>18106377
>>18106388
>>18106428
Looks good OP. I think the butcher gave you pork belly maybe. You can always infuse it with garlic, green onions, and ginger too.