I listened all the way through this morning in 3 segments. I have used beef tallow once in the past and very much enjoyed the outcomes. I am getting very interested in producing Haggis and the various recipes I have looked at tend to call for lard or, tallow in the ingredient list. Honestly too, I have used fat trimmed off of several full sized packer briskets and rendered that down to use for some dishes. I have had good luck with that in the outcome of those dishes.
thanks for watching the whole podcast! glad you liked it and awesome to hear that you are inspired to use lard and tallow. Haggis is awesome. I have only had it once but it was very good. Good tip with the brisket fat! That does work well. We have also collected the rendered fat when smoking a brisket and it can be super flavorful.
Great channel you have here going, thank you! I am an old Lady , grew up in Europe and I can tell you a lot about lard. Our family would keep and raise a pig every year at my grandmothers barn in the village( I lived in small town) . Every part of the animal was used, and yes, we made our own lard! Big pot over the fire melting all the fat of skin and other parts of body. Lard was white like a snow and little pieces that formed in were removed and eaten as a delicacy , we call them skvarky...skvarky with good slavic bread and onion and pickles..(what a snack).When it comes to cooking with lard I have to disagree a bit, because when my grandma would fry chicken in it..never eaten better tasting fried chicken! We use dit for baking, for sauteing, BUT even for spreading on bread or toast..topped with onion slices and drizzled with vinegar. Now that is tasty..this is what we grabbed as kids when hungry, no chips, no doritos or other poison snacks, but good old lard sandwiches. When I had a cold sore on my lip, my mother would put lard on it and it healed and so any dry cracked skin. So yes, yes to lard. Regards , Jana
@@JanasSpace wow! thanks for this awesome comment. I also grew up in a small town in Europe actually! Love hearing your personal experience with lard. The skvarky sounds amazing. Will have to look up a recipe. And you are right, lard is an amazing cooking fat. We did say tallow is better but thats just a personal opinion. Both are way better than the industrial seed oils in our opinion. I’m going to make sure my kids one day will grow up with tasty snacks like you mentioned and not the dorritos🔥 Thanks for checking out the channel. More good podcasts and VLOGS in the pipeline
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I listened all the way through this morning in 3 segments. I have used beef tallow once in the past and very much enjoyed the outcomes. I am getting very interested in producing Haggis and the various recipes I have looked at tend to call for lard or, tallow in the ingredient list. Honestly too, I have used fat trimmed off of several full sized packer briskets and rendered that down to use for some dishes. I have had good luck with that in the outcome of those dishes.
thanks for watching the whole podcast! glad you liked it and awesome to hear that you are inspired to use lard and tallow. Haggis is awesome. I have only had it once but it was very good. Good tip with the brisket fat! That does work well. We have also collected the rendered fat when smoking a brisket and it can be super flavorful.
Great channel you have here going, thank you! I am an old Lady , grew up in Europe and I can tell you a lot about lard. Our family would keep and raise a pig every year at my grandmothers barn in the village( I lived in small town) . Every part of the animal was used, and yes, we made our own lard! Big pot over the fire melting all the fat of skin and other parts of body. Lard was white like a snow and little pieces that formed in were removed and eaten as a delicacy , we call them skvarky...skvarky with good slavic bread and onion and pickles..(what a snack).When it comes to cooking with lard I have to disagree a bit, because when my grandma would fry chicken in it..never eaten better tasting fried chicken! We use dit for baking, for sauteing, BUT even for spreading on bread or toast..topped with onion slices and drizzled with vinegar. Now that is tasty..this is what we grabbed as kids when hungry, no chips, no doritos or other poison snacks, but good old lard sandwiches. When I had a cold sore on my lip, my mother would put lard on it and it healed and so any dry cracked skin. So yes, yes to lard. Regards , Jana
@@JanasSpace wow! thanks for this awesome comment. I also grew up in a small town in Europe actually! Love hearing your personal experience with lard. The skvarky sounds amazing. Will have to look up a recipe. And you are right, lard is an amazing cooking fat. We did say tallow is better but thats just a personal opinion. Both are way better than the industrial seed oils in our opinion. I’m going to make sure my kids one day will grow up with tasty snacks like you mentioned and not the dorritos🔥 Thanks for checking out the channel. More good podcasts and VLOGS in the pipeline
Great show! Thank you!
@@green1way thank you for watching! glad you enjoyed it. More to come
nice broadcast. ty
@@johngulf8253 thank you! glad you enjoyed it
🥩 Good show 🥩
@@titahamme8322 thank you🙏🥩