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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-06-2014, 09:58 PM   #1
cowgirl
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Default Lard, Cracklins and Pork Steak

Nothing healthy about this post.
I needed to process some pork from the last butchered hog to make room in the freezer for my monster hens.. http://www.bbq-brethren.com/forum/sh...d.php?t=177025

trimmed the fat from this back section..




separated the meat and tenderloin from the bone...



cut a few chops...



canned some of the pork..









rendered some of the lard... added 1/2 cup of water to pan to keep the fat from sticking at the beginning.



cooked until the cracklins floated and stopped foaming.



strained the lard..



canned the lard. It keeps longer on the shelf when sealed.



Cracklins should be illegal....they're so tasty!!



some of the lard and pork in my cellar...(chicken in stock on the left for noodles etc..)




Seasoned some pork steaks with BPS Bacon Jalapeno rub.. steaks were from a shoulder.




raised the hot coal rack in the BPS drum to grill the steaks...



made a skillet of creamy, cheesy, bacony tatoes...





The pork steaks and tatoes...







I really liked the BPS bacon jalapeno seasoning on the steaks. Will use that again for sure.


Thanks for looking!
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Old 01-06-2014, 10:04 PM   #2
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Wow, you had a busy day, that is some great looking grub. Except for the canned pork. Never been a fan of canned meats.
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Old 01-06-2014, 10:05 PM   #3
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Looks fantastic as usual Jeanie...

Your talents are endless!
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Old 01-06-2014, 10:07 PM   #4
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Meal looks great!

What sort of dish/cooking do you use the canned pork for?
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Old 01-06-2014, 10:09 PM   #5
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Actually, I think you need to adopt me! . My goodness that looks incredible! I'd so hit that. I've never seen meat canned like that. Is it essentially cooked inside the jar as it steams? What is the liquid inside the jar? I love it! Learn something new everyday on this forum!

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Old 01-06-2014, 10:10 PM   #6
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Jeanie.....Do you ever take a break?
Your plate looks excellent as always.
I am confused as to why you inverted your canned lard? Just very curious as I used to do a lot of canning when my kids were younger.
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Old 01-06-2014, 10:20 PM   #7
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Jeanie, everything looks SO good! I'd be fat on cracklins if I raised pigs! Those tatoes look devine too! Happy New Year!
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Old 01-06-2014, 10:25 PM   #8
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Thanks Bob and Al!

Quote:
Originally Posted by BevoBurn96 View Post
Meal looks great!

What sort of dish/cooking do you use the canned pork for?
Thanks! I like to use the canned pork in a lot of things... my favorite is shredded in adobo sauce and wrapped in a fresh hot tortilla. Sometimes I just serve it over homemade egg noodles.

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Originally Posted by BobBrisket View Post
Actually, I think you need to adopt me! . My goodness that looks incredible! I'd so hit that. I've never seen meat canned like that. Is it essentially cooked inside the jar as it steams? What is the liquid inside the jar? I love it! Learn something new everyday on this forum!

Bob
Bob, you need to adopt me!! Promise I won't take up too much room. The canning process cooks the meat. When using the raw pack method, (packing raw meat into jars as opposed to cooked meat) the meat makes it's own juice. I added beef bouillon, garlic and onion to this batch.
Thanks friend!

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Originally Posted by bbqbull View Post
Jeanie.....Do you ever take a break?
Your plate looks excellent as always.
I am confused as to why you inverted your canned lard? Just very curious as I used to do a lot of canning when my kids were younger.
Thanks Bull! I need to take a break. lol Inverting the jars for 5 minutes will seal the jars. The liquid has to be very hot to make it work. I do not use this method on everything, but it works fine with lard. For meat I use the pressure canner.
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Old 01-06-2014, 10:25 PM   #9
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Quote:
Originally Posted by MisterChrister View Post
Jeanie, everything looks SO good! I'd be fat on cracklins if I raised pigs! Those tatoes look devine too! Happy New Year!
- Chris
Chris thanks! Happy New Year to you too.
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Old 01-06-2014, 10:32 PM   #10
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OMW...CG


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Old 01-06-2014, 10:34 PM   #11
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Old 01-06-2014, 10:50 PM   #12
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I'll take that plate of cracklings,a salt shaker and a loaf of rye bread.
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Old 01-06-2014, 10:56 PM   #13
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Thank you Smokeoholic and Jason!



Quote:
Originally Posted by woodbutcher1 View Post
I'll take that plate of cracklings,a salt shaker and a loaf of rye bread.
Leonard thanks! Wish I would have had a loaf of rye, that sounds like a great combo!
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Old 01-06-2014, 11:20 PM   #14
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You want a rye bread recipe, Jeanie?

Quote:
Jewish Deli Rye Bread

Sponge
· 1 cup bread flour
· 1 cup rye flour
· 1 ½ teaspoons onion powder
· 1 teaspoon yeast
· ¼ teaspoon ascorbic acid to highly activate yeast (not needed if using instant yeast)
· 1 tablespoon sugar
· 1 heaping tablespoon molasses
· 1 heaping tablespoon honey
· ⅓ cup powdered non-fat milk
· 2 cups water heated to 120-125 degrees
Combine ingredients into a large bowl and whisk by machine until very smooth, to intentionally incorporate air.

Flour Fermentation Topping
· 3 ½ cups bread flour
· 2 teaspoons yeast
· ¼ teaspoon ascorbic acid (not needed if using instant yeast)
· 1 ½ tablespoons caraway seeds (Consider lightly cracking the seeds under a rolling pin)
· 1 tablespoon Kosher salt
Whisk ingredients together in a separate bowl and gently scoop over the sponge to blanket it completely. Cover the bowl and allow it to ferment for 1 to 4 hours at room temperature. (The sponge will bubble through the flour mixture like a volcano)

Dough
· 3 tablespoons olive oil
Add the oil to the starter covered with flour mixture and mix by machine until the dough comes together. Add more bread flour until the dough no longer sticks to the bowl. Knead by machine for 6 more minutes after the dough comes together and no further flour needs to be added. It is OK if the dough is just slightly sticky.

First Rise
Lightly spray your bowl with non-stick spray and place your dough into the bowl. Spray the top of your dough too. Cover and allow the dough to rise until doubled, about 40 to 60 minutes.

Shaping and Final Rise
Transfer the dough to a work surface, knead, and shape it into two 8" logs. Place the logs into lightly greased 8 1/2" x 4 1/2" loaf pans. Split the tops with a razor blade if desired. Cover and allow the bread to rise for about 40 to 60 minutes, until it’s domed about 1" above the edge of the pans.


Baking
Preheat oven to 350. Bake for 20 to 25 minutes, until the bread is dark golden brown and a thermometer inserted into the center reads 190°F. Check at 18-20 minutes and tent with foil if browning too quickly.

Cool on a wire rack.
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Old 01-06-2014, 11:23 PM   #15
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Quote:
Originally Posted by RevZiLLa View Post
You want a rye bread recipe, Jeanie?
Wow! Thank you so much!! I will give it a try.
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