Random Pictures.

[Worth1]

Originally Posted by Hellmanns

I leave my sides in salt for just a couple of days depending on thickness and temperature.

This is in the refrigerator now because Texas doesn't get cold enough, it is way too hot now, 85 degrees.
I will see how much moisture is drawn out over night and in two days and go from there.

[Worth1]

Okay last but not least.
One little bag of salted and peppered cooked down pork fat ready to go in the freezer.
This will go in the dressing for Thanksgiving.
Its the holiday season.
As for the lard I cant think of a better Christmas gift for someone that enjoys the finer things in life.
It is cheap easy full of love and you simply can't just pull it from the grocery store shelves.
Worth
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[Hellmanns]

I really don't think I could make it without fresh lard. Worth, you are da man!

[Worth1]

Originally Posted by Hellmanns

I really don't think I could make it without fresh lard. Worth, you are da man!

Thanks.

Here is the dipper and the fresh lard hard at work.
I ran out of soup today and left about a cup for the possum to eat tonight.
Worth

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[Worth1]

I have had fish and okra fried in just about every oil there is.
This by far is the best fish and okra I have had in a coons age.
This stuff isn't soggy it is crispy and not greasy even cold.
To do this you need it about 350 degrees it will have a little smoke coming off.
I also have just about all of the oil I started out with in the kettle.
No extra spices just a little salt and no ketchup or sauce of any kind.
The fish was just flipped in corn meal.

I found this comical write up on line well worth the read.

http://www.foodandwine.com/articles/...ew-health-food
Worth

[Worth1]

Nothing warms the bones in cold weather like a hearty beaf vegetable soup.
Here we have the old cast iron Dutch oven at work again.
Beef browning and cooking in fresh hog lard tomato juice sweet Marsala onions flour garlic black pepper sage oregano chili guajillo fresh picked bay leaf fresh picked rosemary cumin potatoes onions carrots corn paprika and green beans.
Worth

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[Cole_Robbie]

Since you felt bad for the last mountain lion, here is a trail cam pic of one in Van Buren, Missouri, doing much better than the last cat...on the way home with a little take-out food:

[efisakov]

Originally Posted by Worth1

Nothing warms the bones in cold weather like a hearty beaf vegetable soup.
Here we have the old cast iron Dutch oven at work again.
Beef browning and cooking in fresh hog lard tomato juice sweet Marsala onions flour garlic black pepper sage oregano chili guajillo fresh picked bay leaf fresh picked rosemary cumin potatoes onions carrots corn paprika and green beans.
Worth

The soup is looking good. How is that salted pork doing?

[Gerardo]

Originally Posted by Cole_Robbie

Since you felt bad for the last mountain lion, here is a trail cam pic of one in Van Buren, Missouri, doing much better than the last cat...on the way home with a little take-out food:

Very cool shot.

[Worth1]

Originally Posted by efisakov

The soup is looking good. How is that salted pork doing?

Doing good Ella, I washed the salt off yesterday re salted and re-wrapped for 2 more days.
It is starting to get nice and hard.
While I had it out I took a slice and tried some.
The flavor was one of old time goodness with no nitrates and cooked an egg in the oil.

Worth

[Worth1]

Here is the salt pork and lima beans soaking for a real southern treat.
Worth

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[Worth1]

Put some salt pork and yesterday's pork bones a small chunk of chicken fat the size of a golf ball in some water and cooked.
Removed bones and added the soaked lima beans one teaspoon of each thyme sage and garlic powder.

A pinch of black pepper.
Thats it, no mas.
This will pair well with some brined and cured chicken I have going on.

Worth

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[Worth1]

Brined chicken ready for the furnace.
Black pepper poultry seasoning and garlic powder, no mas.
The reason I don't put chilies of any kind on it is because it will just burn.
If desired it can go on the last ten minutes or so of cooking.
That means paprika too as it means the same thing.
Worth
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[Worth1]

After some fidgeting with basting and adding Hungarian paprika at the last here it is.
Notice the pink meat this is the curing that took place.
Very tender juicy and tasty.
Worth
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[Worth1]

Look what came in my house his name is Zeus.
There was a number on his collar and I left a message.
I will wait and see if anyone calls me back if they dont I will see what else I can do.
I have been seeing this dog up and down the street for some time now.
He is well behaved and knows what no means.
If I dont get a call back I will probably just let him back out.
Worth
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