oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 11-29-2015, 08:11 PM   #1
Twisted T's Q
Full Fledged Farker

 
Join Date: 08-06-14
Location: West Virginia
Default pork picnic skin ? lard ?

alright fellas I have a quite a few of pork picnic skins , can u get some lard off of them ? and if so how ? or are they just good for cracklings and how should I go about making cracklings from them ?
Twisted T's Q is offline   Reply With Quote


Old 11-29-2015, 09:36 PM   #2
Rusty Kettle
is Blowin Smoke!
 
Rusty Kettle's Avatar
 
Join Date: 07-15-13
Location: Butler PA
Default

Some people deep fry them. No idea about how to get lard.

I like to season them up after cutting them into 1 inch squares and then throw them on the smoker for awhile until I am hungry. Then I eat them. Better than bacon IMO. It's my secret as there is never a lot of pig skin around to eat. :)
Rusty Kettle is offline   Reply With Quote


Old 11-30-2015, 05:52 AM   #3
effinUker
Full Fledged Farker
 
effinUker's Avatar
 
Join Date: 01-11-15
Location: rockford il
Default

Here's how Alton Brown does it:

Ingredients
1 pound pork fat, fatback, pork scraps or other unsmoked, uncured pork pieces
1/3 cup water

Directions
Preheat the oven to 300 degrees F.

Cut the fatback into 1/4-inch cubes and put it into a 6 to 8 quart Dutch oven. Add the water. Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt. Cook until the fat has melted, the water has evaporated and the pieces begin to brown slightly, approximately 3 to 4 hours. Pour through a fine mesh strainer into a heatproof container and allow the fat to cool completely before covering and storing in the refrigerator.

Recipe courtesy of Alton Brown, 2010

Read more at: http://www.foodnetwork.com/recipes/a...ml?oc=linkback

And here's a comment from the same post:

Quote:
GeoHvl, 964 days ago

There is another way to render pork lard with very good cracklins. Using a pound or 2 of pork fat with skin remove all but about ½ to ¾ of an inch of the fat. Cut skin into inch long pieces then trim those to 2 inch pieces. In a very heavy pot or a cast iron Dutch oven heat all the fat and the skin pieces do not heat above 325 while rendering. The skins will turn into themselves and turn a very lovely golden brown at that time remove the cracklins and cook the fat until completely rendered to lard. The entire process should only take about 2.5 to 3 hours and must be watched at all times.
effinUker is offline   Reply With Quote


Old 11-30-2015, 06:25 AM   #4
dport7
is Blowin Smoke!
 
Join Date: 10-08-13
Location: North East Georgia.
Default

Iv'e rendered lard when we use to butcher our own pigs. I used the trimmings from every part of the pig. Few cups of water in a big stainless stock pot and in they go as i trimmed. Pulled the cracklins when they were rich brown, let them cool a little to crisp and eat em up.

So I would say yes, you can render them.
__________________
If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!
dport7 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 08:31 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts