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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.


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Unread 07-14-2012, 07:50 PM   #46
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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....


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Unread 07-14-2012, 07:57 PM   #47
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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.

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Unread 07-14-2012, 08:04 PM   #48
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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.

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Unread 07-14-2012, 08:04 PM   #49
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Great thread Pugi - I am seriously loving this. Looks like a great place to be!
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Unread 07-14-2012, 08:17 PM   #50
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Quote:
Originally Posted by gtr View Post
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.

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Unread 07-14-2012, 08:23 PM   #51
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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.....

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Unread 07-14-2012, 08:26 PM   #52
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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.

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Unread 07-14-2012, 08:31 PM   #53
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My son being a ham again, pun intended

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Unread 07-14-2012, 08:35 PM   #54
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^^^I think I saw him in a Nine Inch Nails video a while back.
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Unread 07-14-2012, 08:35 PM   #55
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Me too, I'd love to be there!
Great thread Pugi!

Your boy is great too
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Unread 07-14-2012, 08:36 PM   #56
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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?

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Unread 07-14-2012, 08:53 PM   #57
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Quote:
Originally Posted by Pugi View Post
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?
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Unread 07-14-2012, 08:57 PM   #58
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^^^what he said!
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Unread 07-14-2012, 09:08 PM   #59
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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!
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Unread 07-14-2012, 09:12 PM   #60
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Awesome thread
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