Now what?

medic92

is one Smokin' Farker
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So I'm smoking ten pork shoulders for a charity golf outing tomorrow. I trimmed the shoulders and was left with a big pile of pig fat. I can't quit thinking it has to be useful somehow, so I ran it through a meat grinder, vacuum sealed it and put it in the freezer.

So what can I do with it?
 
I guess I should start learning how to make sausage. Or brats. Or smoked polish sausage.

I know about larding. I keep meaning to buy a larding needle sometime.
 
I like to cook it down to make lard with. I use it for pie crusts, tortilla shells, and to cook with instead of a veg oil.
 
Not sure if you know this or not but the kind you buy in the store is hydrogenated. This kind is not so it has to be frozen for long term storage or will keep in the fridge for a week or two.
 
I would use it when cooking deer roasts or chicken breasts, etc.

Debone the deer and wrap it in the middle of the deer with twine or put it under the skin of the chicken
 
Cut it into 2 or 3 inch pieces and fry it until all the fat has cooked out.You'll have cracklin left and lard when the grease cools.
 
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