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Rendering Down Some Pork Fat
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bigguy136
Posts: 1,362
My neighbor gave me some fat from a pig he had butchered. The pig was a free range pig. I cut up about half of what he gave me and I have it on my egg at 225°. Here is how it's looking so far.
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
Comments
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Very nice gift. I'm supposing rendering the fat in an Egg will give it some smoke flavor. But I would caution, based on doing goose fat, that it might get too smokey. W. the goose fat, I ended up cooking w. about 1 Tbl. of smoked fat mixed w. 1 C. plain boil rendered fat.
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I'm hoping to not pick up any smoke flavor. My LBGE I'm using is the one I use for breads and pizzas only. I also have a heavy foil cover.
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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You need a spoon?
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pgprescott said:You need a spoon?
Thanks. Another few hours and then dust them with some rub and spread out on some foil at 350° till crispy. Should be tasty.Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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You should make sure he gives you the back fat and caul fat if you make pate'.
If you don't, you oughta. Hog like that, local and free to feed? Dayum[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]
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