That's the best technique I've ever seen for making white lard. All the lard I've made is the Mexican style that ends up a little brown and with a great pork smell and flavor. I love that for most applications, but it's good to have a very pure lard for things like baking. I'd also rather use the white lard for sweet tamales.
Great one brought back memories of my first job as a apprentice butcher and slaughterman in a bacon 🥓 factory were the flare fat was all cooked up in the kitchen and put into waxed tubes as pure lard and we also made everything meat related like they say you can use everything on a pig baring his squeak lol long time ago 1969.
Those cracklings are called "chales" in México, and we just mix them with _masa_ and cook them in a _comal_ (an iron skillet would work)and that is a _gordita_ or a _tlacoyo de chales_.Nice to see another way of getting them instead of going to the local butcher.
@@andersfurstenberg6338 They don't really taste like bacon I recommend cooking them at low heat and avoiding overbrowning, as they can become extremely bitter. Usually I enjoy the bits as a snack, They can be used as a topping for many dishes, like salads or anything else you can think of. Personally, I often add them to my fried noodles. If you plan to add them to soup, they taste fantastic and really enhance the flavor. EDIT: do add some salt for the bit as snack to make it more enjoyable
OH MY , I can think of a hundred ways to use those fine crackling's , trouble is I would have a hard time not doing what you did with them Awesome channel
I did this last spring with all my brisket trimmings I've saved. Still have most of the tallow, but those little crispies disappeared in a hurry!!!! They are great on a caesar salad.
I made lard for the first time a week or so ago. Used the pot method. Sadly I burnt everything. But now that I have this method, that'll all be different now, thx so much!!!
I liked the process grinding it never thought doing that more healthy I did mine in cast iron fryer with stones around I put salt on mine to preserve for more time and put my lard inside the fridge I do have a lazy kitchenaid that hardly works😅 never do anything but she be working now😅 I definitely will be doing the lard your way like organic way with out direct heat love thank for doing the video thank you❤
If you have a sous vide circulator then vacuum seal the fat into bags and cook in the water bath at 130~140°F for 24~48 hours. Sous vide is great for this as it's a low and slow method. The fat renders clean and white and there is no smell from the rendered fat.
Good recipe!!! The only difference My way is to add a little bit of milk or dissolved honey to give nice brown color to cracklings in no time. It makes the taste a bit lighter too.
oh boy ive never thought you can steam the lard out! I ALWAYS use wet rendering cuz we dont have fatback here, all i got are leaf lard, they turn into messy chuncks after wet rendering. i will defo ask the vendor to grind up the fat next time!
Very nice, I like the result. In Brazil we make "torresmo" a flocky chips of fat. You need a press to do that. What is new for me is the water... Thanks again!
If you make a shrimp remoulade salad and sprinkle those cracklings on top you have a salad fit for a cajun. LOL Just don't forget the boiled eggs in crab boil in the salad.
I can’t find quality lard anywhere so I decided I will give it a try myself. Thank you for the video. I hope it turns out well. My hope is to give some to my mom to make tamales, tortillas de harina, and frijoles Fritos. I also want make biscuits and pies if I get it right!
You can do it!!! Also, be sure to watch the linked video as well. You'll be making tamales in no time!! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Q0g1bpvJ_jE.html
Did you know you are becoming the Keto Character Dr. Berg of the world of great meat and sausage? Berg should link you for all the Keto characters so they can learn to make all the fat and meat they now just buy. Your charisma and knowledge is inspirational. I am going to write to Berg and tell him to do a session on meat terrines.
I watched multiple YT videos on rendering lard. Yours made the most sense. I requested the leaf fat when the pig we were allotted was butchered. I couldn't tell your burner position so once the water came to a boil in the double boiler I turned the burner down to low. Then I put my ground pork fat bowl over the pan & slowly melted the fat. Not a single problem using your method. My lard was crystal clear & I don't smell anything porky so fingers crossed I got primo white lard. If not I'll consider this experience and try to do better next year. I got four pints of lard total. TY for making the process less daunting. Question I finally could tell the difference between the back fat & leaf fat. What is the membrane that covered several pieces of the leaf fat? I pulled it off & didn't use it. Hopefully that was the right thing to do.
Thank you. Sounds like you nailed it!!! The membrane can be kept on or taken off. Either way is ok. I keep mine on, just because it's easier. Congrats. What do you plan on using the lard for? I think Tamales are in my near future😉
Hi Eric Love your channel. I am from South Africa. My mom and grandma taught me my skills. The Boer ( Settler) way. Biltong, salt rib, boerbrood, vetkoek, lard etc. We call the crackling - KAINGS. Best on our mieliepap ( grits). Just wondering. Mix the crackling with hamburger patties?
Take some of those cracklings to the next level by adding them to sugar syrup, 'candying' them like one would do to slivers of orange or lemon peel. Then add a teaspoon or so as a topping to vanilla ice cream with a spoonful or two of maple syrup. Sick!
This looks excellent. Something different now, I was watching Guga foods doing a bone marrow burger. I would love to see your take on this. Really enjoy your channel
I absolutely love your videos! Thank you so much for setting aside part of your time to record and publish such educational and interesting videos! I know it's been a while since you posted this video, but do you happen to remember the name of the song that started playing at 4:25 duration in this video?
Amazing :) 👍can you maybe make a video about the how the sausages should look like during the dry process. im not sure what i am getting is good or not. i want to make sure my chamber's humidity is correct. how do i know if i need to up it a little or lower it a little. we all know those chineese meters are not very accurate. also, maybe show the diferent kinds of mold that are good, what to look for with mold growth. for example, in your vids you tap the sausage and your mold puffs in the air, mine doesnt do that :) thx again!
I love your content but where is the other guy and where is the cooler? On a serious note, you really turn out super-valuable information and I thank you for that.
Did you leaving the water boiling while the leaf fat was on top and cooking or turn down to simmer? Also, how long did the rendering process take. I just rendered lard in the oven however it had a moderate smell. I will try this method for my second attempt. Any suggestions to remove smell after dry rendering leaf fat? I know wet rendering suet for tallow a few times removed smell. Does that work the same way with lard? Thanks 😊
Hi guys. Great video. Can’t believe I had not found you before. This leaf fat, I have noticed that it comes with a very thin layer of tissue. Does one have to take that out before grinding the fat? Or does it not really matter? Mind you I am not interested in the cracklings… just pure lard. Thanks!
yes. The issue isn't the stability, the issue is how lard melts at very low temps. It would make handling pemmican quite difficult (unless you always kept it in a jar)
Hello Eric, Can you please address (explain) the fat for fermented sausage? Quality, price expected to pay & any thing else on that matter. Local butcher charged me $ 12.00 a pound. I told him what I want to do with it. I am 10 minutes from Staten Island New York. I am new to this and been dialing and watching my chamber and feel confident that I can hold temp & humidity. Air flow I need to watch. I have a variable speed computer style fan. So we shall see. Thanks
Pídales que le den la grasa que está alrededor del área de los riñones. Es la grasa que está conectada a la zona de las costillas. Dile que es para hacer manteca
Where do you live that you can not get lard? (Do not expect an answer as it may make you uncomfortable) I have yet to be a in a grocery store anywhere that did not have lard, especially if they have "Ethnic" food isles. How can you have access to leaf fat but no one renders lard? I am so confused.
@@2guysandacooler Should do an episode on chicha, or is it not as big in Panama as in surrounding countries? Had chicha in Peru or Ecuador that was made using some corn that was so dark purple it was basically black. Made for a really interesting colored drink, and man was it delicious. I have tried making it myself, but never got anything as delicious. Sorry for the tangent, but I miss traveling sometimes.
On the topic of “types of fat”, I’m having trouble finding fat back for charcuterie. I live in Central California, and have access to some serious Mexican supermarkets, but still no luck. I have used pork belly as a substitute, but I know that’s not what you recommend. I’m wondering if I should be looking for it under a different name?
Lol. You have to move some place where that type of fat isn't valued. In Panama they practically give it away. Not sure about other Latin American countries but here the pigs are very lean.
You might be able to do that but nothing will taste even close to pig fat that is rendered . Cow tallow us hard whereas pig fat is softer, very good for baking
I just now saw that my phone's autocorrect had changed the u in duck to an i. .. . I have corrected it but I am embarrassed that that was up there for a year without me noticing the oops. To anyone who noticed and was offended I deeply apologize!!!
That ckraklen would go well on a salad better than bacon bits n more than likely provide a grand taste to ur salad as well,i enjoyed ur process i watched it too get better ideas to make pemmician.i got the book the lost ways and my coworker raises beef on his farm n gave me 3pounds of fat to render for it.i need to get it done that fats taking up realestate in fridge,was thinking of adding dryed strawberrys to pemiccine,whats ur thoughts?snookie pa.💥🤟💥
yes but I would start with a kidney plate first as beef and lamb fat is a lot harder. Once you grind on a kidney plate, I would regrind on a 6mm. I wouldn't do 3mm for beef or lamb as it tends to bog down the grinder
@@2guysandacooler Ohhhh....that makes sense. I bet you miss those Mexican markets. You and the fam need a road trip to So. Cal to get those familiar flavors. I remember your video on tejuino. I bet that's the only way you can get it. Here, there are roadside vendors selling it and you can also get it at the flea markets. My spouse is from Guadalajara, so we enjoy a lot of that region's specialties.
.07 cents? Are you kidding! Hell, that costs more in Bangladesh, and you can't even wrap it in Panama for 7 cents. I don't get it... Don't people use lard there? What a gift indeed.
Roughly how long does it take from starting to steam? I have only got back fat and no grinder btw. I want to make sure it's as odorless as possible bcs I'm going to use it in skincare and haircare.🪷
Back fat needs to be chopped up a lot smaller (especially of you dont have a grinder). It's also a lot harder of a fat. With that being said, just be patient it will take a lot longer but it will be perfect. BTY, leaf lard is a better fat for skin care products.
