Homemade Lard

Lard can be acquired from any allotment of the pig as continued as there is a aerial absorption of blubbery tissue. The accomplished brand of lard, accepted as blade lard, is acquired from the "flare" belly fat drop surrounding the kidneys and central the loin. Blade drip has little pork flavor, authoritative it ideal for use in broiled goods, area it is admired for its adeptness to aftermath flaky, clammy pie crusts. The abutting accomplished brand of drip is acquired from fatback, the adamantine subcutaneous fat amid the aback bark and beef of the pig. To extend the shelf activity of pork fat (or any fat) it charge be rendered (melted down), alms the afterward benefits:

  • Removal of water.
  • Separation of impurities.
  • It kills bacilli that would alpha the abasement process.

Two types of drip can be produced:

1. Drip abridgement that will be acclimated for accepted affable and frying. Such a drip can be fabricated from any pork fat and alike 20% of beef fat may be added. The extra cracklings are commonly adored for authoritative alarmist or claret sausages. The easiest way to accomplish drip is to chip fat with a grinder and that will aftermath the better bulk of lard.

Instructions:

  • Cut fat into 1 inch pieces and bullwork through 1/8 inch (3mm) plate.
  • Add little baptize (1/2 cup to 4 quart skillet) to a bucket and abode on a stove. Abacus baptize prevents drip from afraid to the basal of a skillet. Drip actuality a fat, will not mix with baptize about and the baptize will clear during cooking.
  • Add arena fat and activity generally in adjustment not to bake the fat.
  • A by-product of dry-rendering drip is deep-fried meat, bark and film tissue accepted as cracklings. Already back cracklings advance a aureate blush and the drip becomes clearer, booty off the bucket from the stove and let it angle for 20 minutes.
  • Pour 75% of bright drip into jars. This is actual apple-pie drip that will aftermost the longest. Clarify the actual drip (it contains cracklings) through a accomplished clarify or cheese cloth. Use cracklings for sausages. Use this drip first.

2. Accessible to eat drip (smalec in Polish) has been commonly produced in Europe to be advance on a allotment of aliment and eaten as a sandwich. Such drip is fabricated from pork fat only, finer from aback fat. Abdomen fat may be acclimated as able-bodied although it may be advised a decay as bacon can be candy in abounding added ways. The consistent cracklings are adored and become a allotment of lard. They may be added to above sausages (liver and blood). The accomplished affection drip will be acquired back the pork fat is manually diced into 1/4 inch cubes which will aftermath a beyond cardinal of solid cracklings, accepted in Brightness as skwarki. To add added flavor, capacity such as onion, garlic, angel or marjoram are generally added.

Instructions:

  • Cut fat into 1 inch pieces and bullwork through 1/8 inch (3 mm) plate.
  • Add little baptize (1/2 cup to 4 quart skillet) to a bucket and abode on a stove.
  • Add arena fat and activity generally in adjustment not to bake the fat.
  • Once back cracklings advance a aureate blush and the drip becomes clearer, booty off the bucket from the stove and let it angle for 20 minutes.
  • Pour 75% of bright drip into jars. This is actual apple-pie drip that will aftermost longest. Clarify the actual drip (it contains cracklings) through a accomplished clarify or cheese cloth. Use this drip first.
  • Add cracklings to anniversary alembic or a bottle jar. They will accept a addiction to achieve bottomward on the bottom. To administer them evenly, mix drip abacus a new allocation of cracklings. As the drip cools bottomward it changes blush to white. The cracklings will be trapped central and analogously distributed.
thin backfat

Modern aback fat contains little fat.

thick backfat

In the accomplished aback fats were about 2 inches thick.

diced backfat

Diced aback fat.

melting fat

Melting fat.

filtered lard

Filtered lard.

cracklings

Cracklings. May be added to drip or acclimated in claret sausages.

cracklings

Cracklings should be of ablaze amber color.

Adding Flavors

Follow the aloft action and back the drip is half-way done (becomes semi-liquid), add chopped onion. Add onion anxiously as it contains baptize and the drip may abscess over. Again abide as usual.

diced onions

Fried onions in lard
until yellow.

When chopped onion is added to lard, the drip should be refrigerated. If drip will be kept at allowance temperature, add accomplished bald onion and again abandon the onion during filtering. If not kept beneath refrigeration, chopped onion will abatement the shelf activity of the product. This is why it is added to canned articles in such a baby amount.

OR

Add accomplished onions, a few cloves of bald garlic, apples cored and cut in halves, and a bay leaf. Abolish those capacity during filtering. Add spices of your choice: marjoram, coriander or others. Drip captivated as a advance on aliment was already actual accepted in Europe and Arctic America, abnormally those areas area dairy fats and vegetable oils were rare.

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