Last batch of soup in the pressure cookers. All pots and pans (including the 10 gal stainless steel monster stock pot) washed. 4 batches x 2 cookers x 7 quarts = 56 quarts = 13.5 gallons. (Using every bit of the pig except the squeal)
render it all down, put it in 1 quart jars, and freeze to extend life indefinitely. Our lard needs are MOSTLY met w the fat from bacon that we also recover. I save it in freezer, then melt, strain, and decant into little cookie molds to get frozen 1 Tbsp servings. Use for frying
-
-
So that's kind of a steady state : bacon every day gives us just as much lard as we need for frying non bacon things. ...but then we ALSO generate 3+ quarts per year at pig slaughter time. Thinking I should start using that (not veg oil) for deep frying turkey/zuchini fritters
Thanks. Twitter will use this to make your timeline better. UndoUndo
-
-
-
This Tweet is unavailable.
-
ABSOLUTELY
End of conversation
-
-
-
After spending the weekend making cookies, the idea of Christmas tree and reindeer-shaped lard pats just made me genuinely laugh out loud.
-
:) These are actually just hemisphere shaped https://www.amazon.com/gp/product/B004GJ9ARU/ …
End of conversation
New conversation -
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.