Random Pictures. - Page 92

Hellmanns · November 5, 2015

Now this thread is on the right track!

efisakov · November 5, 2015

My mom makes lard from chicken fat and it is the best tor frying potatoes. Taste and smell is outstanding. (chickens are grown by local people in Crimea peninsula)

Speaking about potatoes, my mom and her boyfriend grow their own potatoes to be picked early, mid June. That is fresh potatoes such that the skin can be rubbed off with your fingers. We call it young potatoes. They may be small in size but the taste is so good. The potatoes are dug out just before cooking every time. Young potatoes do not store for long, get wilted fast. My favorite way to serve it is with butter, crushed garlic and fresh dill. Brings childhood memories back.
My DH and I are thinking to use one of the tomato patches to grow young potatoes next year, maybe to have two planting seasons. To pick first in June and plant right away second round. We both love potatoes.

Worth1 · November 5, 2015

Here the lard is from left to right in order of drawing from the kettle.
What I did was totally unorthodox.
I put 1 quart of water in with the pork fat and cooked it until it was falling apart.
Then the first pint was drawn right off the top of the liquid.
The second two were drawn off and slowly simmered until any of the water was cooked out.
What I had left was just enough fat to cook down to cracklings in the kettle.
All but the last was run through a fine strainer and coffee filters.
The last just the strainer.

This is NOT the lard people buy at the store.
Worth
IMG_20151105_4854.jpg

clkeiper · November 5, 2015

That looks really fine, Worth. Well done!

How much fat did you purchase to do this?

Worth1 · November 5, 2015

Quote:

Originally Posted by clkeiper

That looks really fine, Worth. Well done!

How much fat did you purchase to do this?

Thanks.

I still have the packages in the freezer, it was 4.53 pounds of fat back at a cost of $5.76.
There are still 3 packages in the refrigerator along with two big pork roasts I bought on sale.

Worth

Worth1 · November 5, 2015

I want to add I looked a little outrageous in the check out line.
Everyone eating so called healthy and here I am with a cart full of fat pork flour ans sugar.

I told the lady I was making my own lard and sausage.

Worth

efisakov · November 5, 2015

Quote:

Originally Posted by Worth1

I want to add I looked a little outrageous in the check out line.
Everyone eating so called healthy and here I am with a cart full of fat pork flour ans sugar.

I told the lady I was making my own lard and sausage.

Worth

Good food needs good ingredients. Home made is always better. Excellent job, Worth.

Worth1 · November 5, 2015

Quote:

Originally Posted by efisakov

Good food needs good ingredients. Home made is always better. Excellent job, Worth.

Thank you Ella.
I was going to comment on your chicken fat and potato thing.
First I am surprised they dont sell Schmaltz (chicken and or duck fat) in the stores here.
This stuff rules.
But of course they would ruin it by the time it was made and sold like they have processed lard.
Lard got a bad name years ago due in part to the Crisco add campaign and a book called The Jungle.
Am I going to spread lard on bread and eat it, not likely.

As for the young potatoes we call them new potatoes here.
I real treat cooked with green beans bacon and a little homemade lard.

We used to eat vats of them in the summer along with farm fresh fried chicken cooked in lard.

Worth

Worth1 · November 5, 2015

Starting day two of the smoked salt fiasco.
Why am I doing this?
Well now it is to prove a point.
It is absolutely economically ridiculous to do this at home.
If you dont have the piles of wood and time to do it you are far better off buying the stuff.
I went outside this morning to taste it and all I could taste is salt.
This is probably one of the stupidest things I have done since the great sausage stuffer cheese press catastrophe.

Worth

Worth1 · November 5, 2015

Wow how to make a pig profitable.
I just saw a 14 oz jar of pasture raised all natural lard for sale on line a the low price of 21.95 including shipping tax and handling and best of all it listed as (Paleo).

I have to hand it to these guys they have taken something that is almost not profitable to do and are making money with it.
A person could start raising the old school heritage or heirloom hogs that have twice as much fat and make good on the lard alone.
I miss the fat animals, that is what I was raised on.

Worth

Hellmanns · November 5, 2015

I like for my hogs to be near a year old when I kill them. At a year old they will weigh 400 to 600 lbs. The flavor is much better than a smaller hog, plus there will be thick bacon sides and plenty of lard to render.

As far as breeds, I prefer Berkshires, and Red Wattles. Both of these breeds will get "fat" and they also are breeds that have intramuscular fat, like marbling in beef.

Hellmanns · November 5, 2015

Quote:

Originally Posted by efisakov

My mom makes lard from chicken fat and it is the best tor frying potatoes. Taste and smell is outstanding. (chickens are grown by local people in Crimea peninsula)

Speaking about potatoes, my mom and her boyfriend grow their own potatoes to be picked early, mid June. That is fresh potatoes such that the skin can be rubbed off with your fingers. We call it young potatoes. They may be small in size but the taste is so good. The potatoes are dug out just before cooking every time. Young potatoes do not store for long, get wilted fast. My favorite way to serve it is with butter, crushed garlic and fresh dill. Brings childhood memories back.
My DH and I are thinking to use one of the tomato patches to grow young potatoes next year, maybe to have two planting seasons. To pick first in June and plant right away second round. We both love potatoes.

New potatoes are delicious cooked until fork tender, then scalded with almost smoking hot lard to just crisp the outside.

efisakov · November 5, 2015

Quote:

Originally Posted by Hellmanns

New potatoes are delicious cooked until fork tender, then scalded with almost smoking hot lard to just crisp the outside.

mmm, sounds good

Worth1 · November 6, 2015

Okay I cranked up the smoke and heat this has been going on all day and still going on.
I pulled some out and tried it on some Dutch chocolate ice cream.
Not bad but my smeller is contaminated with smoke.
Worth
IMG_20151105_19642.jpg

AlittleSalt · November 6, 2015

Give it a break. Set the fire, and go away for a while. Feed the park ducks, or go watch the Austin City Bats...oh and those winged ones too, or go shopping. When smoking things for a long time, I've found it better to get away from the smoke for as long as possible.

I have long smoked meats that everyone else says they are meant for kings and yet, they taste like wood smoke to me.

We need to figure out a self feeding smoker that feeds the fire and even the one who cooked it is impressed.

November 5, 2015	#1367
efisakov Tomatovillian™ Join Date: Nov 2012 Location: NJ, zone 7 Posts: 3,162	My mom makes lard from chicken fat and it is the best tor frying potatoes. Taste and smell is outstanding. (chickens are grown by local people in Crimea peninsula) Speaking about potatoes, my mom and her boyfriend grow their own potatoes to be picked early, mid June. That is fresh potatoes such that the skin can be rubbed off with your fingers. We call it young potatoes. They may be small in size but the taste is so good. The potatoes are dug out just before cooking every time. Young potatoes do not store for long, get wilted fast. My favorite way to serve it is with butter, crushed garlic and fresh dill. Brings childhood memories back. My DH and I are thinking to use one of the tomato patches to grow young potatoes next year, maybe to have two planting seasons. To pick first in June and plant right away second round. We both love potatoes. __________________ Ella God comes along and says, "I think I'm going to create THE tomato!” Last edited by efisakov; November 5, 2015 at 08:11 AM.

November 5, 2015	#1369
clkeiper Tomatovillian™ Join Date: Nov 2011 Location: ohio Posts: 4,350	That looks really fine, Worth. Well done! How much fat did you purchase to do this? __________________ carolyn k

November 5, 2015	#1366
Hellmanns Tomatovillian™ Join Date: Jul 2014 Location: kentucky Posts: 1,116	Now this thread is on the right track!

November 5, 2015	#1368
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Here the lard is from left to right in order of drawing from the kettle. What I did was totally unorthodox. I put 1 quart of water in with the pork fat and cooked it until it was falling apart. Then the first pint was drawn right off the top of the liquid. The second two were drawn off and slowly simmered until any of the water was cooked out. What I had left was just enough fat to cook down to cracklings in the kettle. All but the last was run through a fine strainer and coffee filters. The last just the strainer. This is NOT the lard people buy at the store. Worth IMG_20151105_4854.jpg

November 5, 2015	#1371
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I want to add I looked a little outrageous in the check out line. Everyone eating so called healthy and here I am with a cart full of fat pork flour ans sugar. I told the lady I was making my own lard and sausage. Worth

November 5, 2015	#1375
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Wow how to make a pig profitable. I just saw a 14 oz jar of pasture raised all natural lard for sale on line a the low price of 21.95 including shipping tax and handling and best of all it listed as (Paleo). I have to hand it to these guys they have taken something that is almost not profitable to do and are making money with it. A person could start raising the old school heritage or heirloom hogs that have twice as much fat and make good on the lard alone. I miss the fat animals, that is what I was raised on. Worth

November 5, 2015	#1376
Hellmanns Tomatovillian™ Join Date: Jul 2014 Location: kentucky Posts: 1,116	I like for my hogs to be near a year old when I kill them. At a year old they will weigh 400 to 600 lbs. The flavor is much better than a smaller hog, plus there will be thick bacon sides and plenty of lard to render. As far as breeds, I prefer Berkshires, and Red Wattles. Both of these breeds will get "fat" and they also are breeds that have intramuscular fat, like marbling in beef.

November 6, 2015	#1379
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Okay I cranked up the smoke and heat this has been going on all day and still going on. I pulled some out and tried it on some Dutch chocolate ice cream. Not bad but my smeller is contaminated with smoke. Worth IMG_20151105_19642.jpg

November 6, 2015	#1380
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	Give it a break. Set the fire, and go away for a while. Feed the park ducks, or go watch the Austin City Bats...oh and those winged ones too, or go shopping. When smoking things for a long time, I've found it better to get away from the smoke for as long as possible. I have long smoked meats that everyone else says they are meant for kings and yet, they taste like wood smoke to me. We need to figure out a self feeding smoker that feeds the fire and even the one who cooked it is impressed.