"Incontinentius Buttocks" > wrote in
message om...
>
>
> If lard/shortening is essential, what can I do to improvise lard?
> I've seen pork lard mentioned...can I use bacon fat, or is that too
> salty? I will be using plenty of beef and bacon, so maybe there is a
> way I could cook off the fat and mix it with some oil. Any
> suggestions?
>
> Thanks,
>
> IB

I use lard. It is not essential, but works best in my opinion. I'm sure you
have lard in Brazil, you just might no be familiar with it. In any case, it
is easy to make yourself. Note: Tallow (beef fat) can be made in the same
way. It keeps very well when refrigerated (months) and a very long time when
frozen.

Charlie


RENDERING PORK FAT


Kay Hartman


A nearby market sells packages of raw pork fat in its meat department. The
fat has very small amounts of meat attached. It's perfect for rendering.
There is just enough meat on the fat to nicely flavor the final product.

We put the fat into the fridge until it is well chilled. We then remove it
from the fridge a little at a time. Each piece removed from the refrigerator
is cut into a small dice. We add the diced fat to a cast iron Dutch oven.

When all the fat is diced, we put the Dutch oven on the stove top over a
very low heat. We stir frequently until the fat begins to render and we know
that it will no longer stick to the pan. After that, we still stir
occasionally, but it is not necessary to be diligent.

The longer the fat cooks, the more liquid fat is released. Eventually the
solid fat is boiling in a vat of liquid fat. We keep the heat very low.
After a pretty long while (a few hours) the fat is completely rendered and
the remaining bits of meat are crispy but not burned. The lard is now done.
Let the lard cool.

When it is cool enough to safely handle, strain the lard through a fine mesh
strainer. The resulting product is beautifully clear when warm and very
light amber (just off white) when chilled.