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Making Lard
Today I'm grilling some pig fat to make lard. I do this most every fall. My neighbor buys whole hogs and keeps the fat. It can smell up a house so it works perfect to do outside on the BGE. A win/win.
As it renders down, I'll look for some bits with some meat. Throw those in a bowl with a favorite rub and enjoy.
250 for 6 hours then down to 225 for remining 2-4 hours.
Here are a few photos of fat and on grill.
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
Comments
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My grandpa did that every fall too after a hog butchering, and now I see you're in Minnesota too! (he didn't have an Egg, though)
Thanks for the memory!
EDIT: My own rendering is extremely small-scale: I always pour my breakfast bacon grease into a 28-oz can, and keep it in the cupboard. I saute onions in it, fry tortillas, etc, and haven't bought any peanut oil in years.
_____________"Pro-Life" would be twenty students graduating from Sandy Hook next month
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I’ve done this in a crockpot but never on the egg. I’ve always poured in mason jars and then freeze after it sits a few days. How do you do yours?
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I screen 1 pound into a container and then pour that into a ziplock. I just poured this one and will turn pure white when cool. From there, I store on the freezer and I can break off a piece as needed. I've stored in freezer for over 2 years without affecting it.
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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5 pounds made. I should get another pound or two.
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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I'm making lard too, around my mid-section.. happy Saturday! (Brown liquid induced post)+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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And I got 6.5 pounds. Here is the fat after. I could've gotten more but it's late. Also didn't make any crackins but I did eat a few pieces with meat.
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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We killed hogs for many years. I’ve cook many a gallon of lard. It was always the end of a long day and your dog tired. I wouldn’t have traded those days for anything now.
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Great post. Thanks for posting the process"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota
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