neuyawk
is one Smokin' Farker
- Joined
- Mar 15, 2012
- Location
- Flushing, Queens NYC
2012 thread of the year!
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.
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....
WOW!!! HOW THE FARK DID I NEVER SEE THIS THREAD! That's what it's all about right there. We haven't done this in a long time! I think I need to locate a pig! Thank you! Brings back really good memories. Specially the Bud Lights! LOL!