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Pork belly fat??

Picked up a pork belly because dreadfully I've ran out of my homemade bacon. (Side: if you haven't switched to homemade bacon smoked on an Egg, you are living wrong) The belly produced just over 10 pounds of meat enjoying its salt rub, and close to another pound of trimmings to make salt pork with. Now I've got approximately another pound of fat just sitting here. Do any of you fine people save your pork belly fat for anything, or should I just trash it?
LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario

Comments

  • Lard
    Cookin' on the coast
    Shellman Bluff, GA
    Medium BGE

  • yzziyzzi Posts: 1,793
    Make some bacon man soap ;-)
    Dunedin, FL
  • we use it for Lard for tamales and baking pies
    Keeping it Weird in the ATX
  • blukatblukat Posts: 346
    Greeno55 do you have a particular recipe you follow?  Thinking about making some homemade bacon!
  • Greeno55Greeno55 Posts: 621
    @blukat, I've seen a few recipes around, but haven't been brave enough to go with any of them. To be honest, first time I made bacon, I did just a simple salt cure and have smoked with either apple or maple. Both ways are great. Perhaps I'll be a little more adventurous once my latest 8 pounds are finished. To get the salt ratios correct, I use this calculator. http://www.localfoodheroes.co.uk/calculator/dry_cure_bacon/
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
  • Little StevenLittle Steven Posts: 27,973
    They are saying now that naturally rendered pork fat is the healthiest oil to consume. That doesn't mean the lard you buy in the store

    Steve 

    Caledon, ON

     

  • Greeno55Greeno55 Posts: 621
    They are saying now that naturally rendered pork fat is the healthiest oil to consume. That doesn't mean the lard you buy in the store

    Even more reason to love that magical animal!!!
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
  • blukatblukat Posts: 346
    @greeno55 thanks for the info. Started a maple cure about 6 days ago, should be ready to smoke tomorrow if I read it correctly. Can't wait to try it out!
  • DMWDMW Posts: 9,271
    Just ordered some curing salt. All these bacon and sausage posts finally got me.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • LoggerLogger Posts: 248
    You can go to basspro.com and get the Buckboard Bacon Cure.  Very easy to use and has a great maple flavor.
    OKC area  XL - Medium
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