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Unread 12-28-2012, 06:19 PM   #134
BobBrisket
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Quote:
Originally Posted by Pugi View Post
A little taste for the chefs, this is the skin. It turns into a gelatinous glob that would stick on the wall if thrown. The taste is wonderfully, the texture is aquired.

Quote:
Originally Posted by Pugi View Post
Ok, back to the carnitas process....all the fat was cut into cubes and placed in pot with about a gallon of water to help it start rendering. The water will steam off later. We only got about 20 lbs of unrendered fat. Lards on its way....


Cueritos! YUM!!!! A cazo de cobre is on my list of wants. They are pricey though. That is a thing of beauty!
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