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I had trouble with scorching, so probably better made like tallow - bake
in oven at 225-250°F for a few hours.
Then pour the water-free liquid through a sieve; I put a paper towel in
mine.
William
Lynnet Bannion wrote:
> On Fri, 27 Feb 2009 09:05:50 -0700, shirley sommers
> <[log in to unmask]> wrote:
>
>> Where can I get plain ol LARD ? The stuff I find at the store or
>> even at the hispanic market is part hydrogenated.
>
> You can make your own. It's SOOooo good.
>
> Hunt around until you can find pork fat scraps to buy. I have a
> source in our town.
> Cut it up into small pieces, and melt over low heat in a pan. Keep
> watching it, stirring occasionally, and turn down the heat gradually.
> You want to drive the water off, without overheating it. When it
> pretty much stops crackling, and the temperature is above the boiling
> point of water, scoop off the cracklings (better than chocolate!), and
> pour the melted fat into pint glass canning jars. When cool, label
> and put the extras into the freezer. A jar of home-rendered lard will
> keep for a month or more on your counter without turning rancid. It
> is my everyday cooking fat.
>
> I've heard you can use the cracklings in cooking, but they never last
> that long at our house. A few sessions with the spoon, and they're gone.
>
> Lynnet
>
>
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