We like my fathers butcher our hogs twice a year, render the lard.we strain ours. We use the cracklings in bread, eat with eggs for breakfast. If kept in cool dry place, it don't turn rancid. Meaning it don't have a bad smell or make your food taste bad. I find store bought cracklings have been on the shelf and are often rancid and not edible at all. Like bacon grease i also freeze lard. I don't recommend keeping it near the stove, it will cause lard to turn rancid. The taste is awful. We used food grade 5 gallon buckets, or tin buckets. You can get smaller food grade buckets, containers. Straining your lard after each use. Saves you can reuse it until it turns brown and began to turn rancid. Don't mistake shortening for lard, it's not. As for grease fire fill a can with baking soda keep it near the stove. It puts the fire out, has no harmful ingredients that filling the air. Of course every home should have a fire extinguisher on each floor, one in the kitchen. I keep a can filled with baking soda in the cabinet under the sink. If we choose to skin our hogs, we make pork skins,rinds, which ever you call them. They can be bland tasteless. You add whatever seasoning you want. Our hogs are not fed hormones, or on pastures that has chemicals on them. What your animals eat, will affect how they taste. Lard is fat. You can go to a butcher shop ask for pure lard, like you do beef talo. No we don't cook with lard everyday. If it's not for you, you don't want to use it then, don't be cruel, many families had and still have hogs, families been frying with lard all of my life and thiers too. Pop Pop is 94 don't have any healrh issues. So it's not for everybody. Love, respect and positivity always. Vee,Andrew and Family.✌️🖖🕯️💕✨🙂👋👣.
Wow. Thank you so much for all of the GREAT tips. There is nothing wrong with using lard (if you’re not vegan). It’s the moderation part (that you mentioned). I’ve never had lard fried chicken, or the pie crust with the “leaf lard”. My mom didn’t use it and I can’t wait to experiment with a few dishes. 😃
i get 2 kilos of either pork fat or beef fat from local asian market and it only costs me 2 bucks, i guess it dont sell much but im getting big bang for my cheap buck because many times there is still beef on the fat that can be cut out enough to make another meal as a bonus and i render it to make lard or tallow which costs more money to buy if you can find tallow that is, it is scarce and the leftover unredered scraps or cracklings are amazing tasting on bread
i get 2 kilos of either pork fat or beef fat from local asian market and it only costs me 2 bucks, i guess it dont sell much but im getting big bang for my cheap buck because many times there is still beef on the fat that can be cut out enough to make another meal as a bonus and i render it to make lard or tallow which costs more money to buy if you can find tallow that is, it is scarce and the leftover unredered scraps or cracklings are amazing tasting on bread
All I know is fresh Idaho russet potatoes fried in lard, is what made McDonald’s fries so famous in the 60’s. Big block of lard into the fryer and changed often. Dang they were great ! Wash, peel and slice the fresh potatoes and quickly into the lard for an exact time at an exact temp.
We like my fathers butcher our hogs twice a year, render the lard.we strain ours. We use the cracklings in bread, eat with eggs for breakfast. If kept in cool dry place, it don't turn rancid. Meaning it don't have a bad smell or make your food taste bad. I find store bought cracklings have been on the shelf and are often rancid and not edible at all. Like bacon grease i also freeze lard. I don't recommend keeping it near the stove, it will cause lard to turn rancid. The taste is awful. We used food grade 5 gallon buckets, or tin buckets. You can get smaller food grade buckets, containers. Straining your lard after each use. Saves you can reuse it until it turns brown and began to turn rancid. Don't mistake shortening for lard, it's not. As for grease fire fill a can with baking soda keep it near the stove. It puts the fire out, has no harmful ingredients that filling the air. Of course every home should have a fire extinguisher on each floor, one in the kitchen. I keep a can filled with baking soda in the cabinet under the sink. If we choose to skin our hogs, we make pork skins,rinds, which ever you call them. They can be bland tasteless. You add whatever seasoning you want. Our hogs are not fed hormones, or on pastures that has chemicals on them. What your animals eat, will affect how they taste. Lard is fat. You can go to a butcher shop ask for pure lard, like you do beef talo. No we don't cook with lard everyday. If it's not for you, you don't want to use it then, don't be cruel, many families had and still have hogs, families been frying with lard all of my life and thiers too. Pop Pop is 94 don't have any healrh issues. So it's not for everybody. Love, respect and positivity always. Vee,Andrew and Family.✌️🖖🕯️💕✨🙂👋👣.
Wow. Thank you so much for all of the GREAT tips. There is nothing wrong with using lard (if you’re not vegan). It’s the moderation part (that you mentioned). I’ve never had lard fried chicken, or the pie crust with the “leaf lard”. My mom didn’t use it and I can’t wait to experiment with a few dishes. 😃
Thank you for all these useful info!
i get 2 kilos of either pork fat or beef fat from local asian market and it only costs me 2 bucks, i guess it dont sell much but im getting big bang for my cheap buck because many times there is still beef on the fat that can be cut out enough to make another meal as a bonus and i render it to make lard or tallow which costs more money to buy if you can find tallow that is, it is scarce and the leftover unredered scraps or cracklings are amazing tasting on bread
i get 2 kilos of either pork fat or beef fat from local asian market and it only costs me 2 bucks, i guess it dont sell much but im getting big bang for my cheap buck because many times there is still beef on the fat that can be cut out enough to make another meal as a bonus and i render it to make lard or tallow which costs more money to buy if you can find tallow that is, it is scarce and the leftover unredered scraps or cracklings are amazing tasting on bread
This is the best episode I have ever seen.
All I know is fresh Idaho russet potatoes fried in lard, is what made McDonald’s fries so famous in the 60’s. Big block of lard into the fryer and changed often. Dang they were great ! Wash, peel and slice the fresh potatoes and quickly into the lard for an exact time at an exact temp.
THANK YOU !!!!! I’m trying it this summer!!! 🤔 That’s where the great flavor comes from 🤦🏼♀️ I didn’t grow with lard but now I can’t wait to try it.
Beef Tallow
McDonald’s fries we’re never made with lard they were made with beef tallow
@@lvsoad22 Yes it was tallow.
did they not use talo at one point or perhaps a mix of the two?
Lard Lad is sold in Washington state. It's brand is a pig in a stocking cap, scarf, sweater, mittens. With his butt and curly tail.
I use lard for my pastry crusts; it is superior to vegetable shortening. Let us face it - if I am baking a pie it is not a health food😋👨🍳
Run forest, run.
At age 8 moving to the U.S.A. My American Grandparents would butcher 2 pigs every year. Made our own LARD.
MANTECCA ❤😋
You can also make cracking cornbread. It's so good.
My mom used to make it. Haven’t had any in too many years.
Saturated fats are healthy and shouldn't be lumped with trans fats.
Dont not know
I thought it came from corn. Crisco?
Who ever edited this video 😂😂😂 is funny
Highlight of the video 3:12
I use normally only tailfat of sheep or fat of beef if I need high temperature fat other than oil.
Lard to me means a heart attack
Lard means murder
Lard is different than shortening is it not
It is
lard is pig based like we just sw. shortening is plant based, right? it's just solid veg oil.
@@royordway9157 yeah
Isn't shortening beef fat?
first to get pinned
First comment and like
And? BFD....🤷
❤️👄