Real Carnitas.....pics - Page 4

Pugi · 07-14-2012, 07:50 PM

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....

Pugi · 07-14-2012, 07:57 PM

Starting to render. It is milky looking because water is still in it. A side note...being it was about 100* today no one wanted to tend the fire, so we fired up the gas burner.

Pugi · 07-14-2012, 08:04 PM

Nearly done. The lard takes on a golden color. The stir stick was made from a hand carved 2x4. It has cooked 50 pigs or so. Sorry for the pic, between sun coming through to trees, pig fat and beverages some times it was tough to get a good picture.

gtr · 07-14-2012, 08:04 PM

Great thread Pugi - I am seriously loving this. Looks like a great place to be!

Pugi · 07-14-2012, 08:17 PM

Quote:

Originally Posted by gtr

Great thread Pugi - I am seriously loving this. Looks like a great place to be!

Thanks gtr, this is at my nephew in laws house. The whole process it kinda hard on lawns and I like my lawn to be perfect. Here is the master at work (my nephew in law ). He is stiring the rendering lard, it takes a couple hours of constant stiring or it will burn. My guess is he has done somewhere around 1000 pigs in his life.

Pugi · 07-14-2012, 08:23 PM

Finally we have lard, the pic makes it look darker then it actually is. The strainer helps keep it clean. This needs to be done for storage. But we are not storing it yet.....

Pugi · 07-14-2012, 08:26 PM

The mantacitas, what's left over after rendering the lard. I think the south calls this pork cracklins? They are hard and crunchy. Little bits of happiness.

Pugi · 07-14-2012, 08:31 PM

My son being a ham again, pun intended

gtr · 07-14-2012, 08:35 PM

^^^I think I saw him in a Nine Inch Nails video a while back.

buccaneer · 07-14-2012, 08:35 PM

Me too, I'd love to be there!
Great thread Pugi!

Your boy is great too

Pugi · 07-14-2012, 08:36 PM

Here is the money shot for the day. Pork cracklin taco with home made pickled jalepeno. Sorry, but that's it for today. The pig was cut up into shoulder size roasts and will be slow cooked in lard tomorrow. More pics to follow for that. Any question?

buccaneer · 07-14-2012, 08:53 PM

Quote:

Originally Posted by Pugi

Here is the money shot for the day. Pork cracklin taco with home made pickled jalepeno. Sorry, but that's it for today. The pig was cut up into shoulder size roasts and will be slow cooked in lard tomorrow. More pics to follow for that. Any questions?

Yes.
Can we come over?

gtr · 07-14-2012, 08:57 PM

^^^what he said!

Moose · 07-14-2012, 09:08 PM

Yikes, that looks amazing!

That certainly puts to shame the carne asada tacos I'm going to cook tonight.

Thanks for sharing - can't wait for the next installment!

RevZiLLa · 07-14-2012, 09:12 PM

Awesome thread

07-14-2012, 08:04 PM	#49
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Great thread Pugi - I am seriously loving this. Looks like a great place to be! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

07-14-2012, 08:35 PM	#54
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	^^^I think I saw him in a Nine Inch Nails video a while back. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

07-14-2012, 08:35 PM	#55
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Me too, I'd love to be there! Great thread Pugi! Your boy is great too __________________ The only current member banned for life! deguerre;Honorary Southerner status for Buccs. [/QUOTE]

07-14-2012, 08:57 PM	#58
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	^^^what he said! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

07-14-2012, 09:08 PM	#59
Moose Babbling Farker Join Date: 10-12-08 Location: Los Angeles, CA Downloads: 0 Uploads: 0	Yikes, that looks amazing! That certainly puts to shame the carne asada tacos I'm going to cook tonight. Thanks for sharing - can't wait for the next installment! __________________ Moose The Fun Never Stops at the BBQ Brethren Throwdowns Custom Avatars by N8 & Grillman Whenever in doubt, vote for Moose! www.mooseonfire.com FoodBBQDelicious

07-14-2012, 07:50 PM	#46
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	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....

07-14-2012, 07:57 PM	#47
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	Starting to render. It is milky looking because water is still in it. A side note...being it was about 100* today no one wanted to tend the fire, so we fired up the gas burner.

07-14-2012, 08:23 PM	#51
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	Finally we have lard, the pic makes it look darker then it actually is. The strainer helps keep it clean. This needs to be done for storage. But we are not storing it yet.....

07-14-2012, 08:26 PM	#52
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	The mantacitas, what's left over after rendering the lard. I think the south calls this pork cracklins? They are hard and crunchy. Little bits of happiness.

07-14-2012, 08:31 PM	#53
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	My son being a ham again, pun intended

07-14-2012, 08:36 PM	#56
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	Here is the money shot for the day. Pork cracklin taco with home made pickled jalepeno. Sorry, but that's it for today. The pig was cut up into shoulder size roasts and will be slow cooked in lard tomorrow. More pics to follow for that. Any question?

07-14-2012, 09:12 PM	#60
RevZiLLa is One Chatty Farker Join Date: 07-02-07 Location: Richmond, VA Downloads: 0 Uploads: 0	Awesome thread __________________ www.BowlingBallExchange.com on Facebook Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker