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Post by mschuller on Nov 22, 2015 11:55:13 GMT -5
I bought some pig fat from around the kidneys. Some rendering instructions say to use a crockpot. Shouldn't the thermowell or a pan on the thermobaker do a good job? Has anyone ever done it in the thermowell?
Thank you, Mary. -edit, I succeeded. Had frozen the 3 packages of fat that I had, each a little under a pound. They were frozen so hard, that I was only able to dice up what amounted to a little over one pound for my first try. I put the fat in an open pan with 1/4 cup water, placed the pan directly on the Thermobaker, lowered the Thermobaker into the Thermowell, put the lid on the Thermowell, full fire for 5 minutes, then turned off gas. Next, I checked it in 45 minutes. It was done. I am doing a 2nd batch now.
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Post by mach12 on Nov 22, 2015 12:52:55 GMT -5
The Thermowell will work fine. I do mine in our large crockpot but used to do it on the stove in a Dutch oven. I run it through the grinder on the coarsest grind, pack it in the crockpot and then scoop off the "cracklings" with one of those large, slotted spoon shaped scoopers. Once everything that comes to the top has been scooped out I have a big wire mesh strainer that I line with a single layer of paper towel and set on a large cook pot and then pour the liquid through to filter out the small stuff (the bottom will be lined with it). Then I pour it into jars, let it cool, and then pop it in the freezer. I have one jar that I use for making fries and stuff like that in my #8 CI frying pan and when I'm done I filter it through a paper towel back into the jar and refreeze it and get multiple uses. And man does using the used stuff make great biscuits! People ask me all the time what my secret is. I gotta figure out something better to answer with than "used lard"...
Edit: Oops - forgot the important part, the reason I went to a crockpot. Smelling up the house. Rendering the lard is a smelly process and doing it in the garage in a crockpot allows me to open the garage door and tease the dogs, cats and coyotes. And keep peace. If you do it in the Thermowell you'll want good ventilation.
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Post by sporko on Nov 22, 2015 15:37:57 GMT -5
And man does using the used stuff make great biscuits! People ask me all the time what my secret is. I gotta figure out something better to answer with than "used lard"... Nope. You don't. For me that would be a selling point, not a detractor.
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Post by nana on Nov 23, 2015 7:58:56 GMT -5
Try "vintage lard"!
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Post by mschuller on Nov 23, 2015 14:31:35 GMT -5
The Thermowell will work fine. I do mine in our large crockpot but used to do it on the stove in a Dutch oven. I run it through the grinder on the coarsest grind, pack it in the crockpot and then scoop off the "cracklings" with one of those large, slotted spoon shaped scoopers. Once everything that comes to the top has been scooped out I have a big wire mesh strainer that I line with a single layer of paper towel and set on a large cook pot and then pour the liquid through to filter out the small stuff (the bottom will be lined with it). Then I pour it into jars, let it cool, and then pop it in the freezer. I have one jar that I use for making fries and stuff like that in my #8 CI frying pan and when I'm done I filter it through a paper towel back into the jar and refreeze it and get multiple uses. And man does using the used stuff make great biscuits! People ask me all the time what my secret is. I gotta figure out something better to answer with than "used lard"...
Edit: Oops - forgot the important part, the reason I went to a crockpot. Smelling up the house. Rendering the lard is a smelly process and doing it in the garage in a crockpot allows me to open the garage door and tease the dogs, cats and coyotes. And keep peace. If you do it in the Thermowell you'll want good ventilation.
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Post by mschuller on Nov 23, 2015 14:35:13 GMT -5
Thank you for telling me about the smell. Can you tell me, do I leave the lid on the pot in the thermowell and put the cover on? Your directions are so clear, maybe I will just do it on in a crockpot. I have a little under 3 pounds,
Mary
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Post by vaporvac on Nov 23, 2015 18:02:49 GMT -5
I have never noticed a smell whi.e rendering, but it may depend on the age of the fat, the breed of animal and its original location on the animal. It sounds like youre discussing what I call suet (aka leaf lard) which is from a cow. The texture of suet is very different from lard, In any case, If it's your first time, I'd try the crock pot and go with the Twell the next time. Three pounds sound like a lot, but it's really just a few crusts for mince pies and a couple of steamed pudding! Let us know your results.
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Post by mschuller on Nov 23, 2015 18:30:45 GMT -5
Thank you Vaporvac, didn't see your post until I had already edited my first post. I succeeded. See first post.
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Post by sporko on Nov 23, 2015 18:34:16 GMT -5
We may have to try this. We've got a whole pig's worth of fat in the freezer.
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Post by mach12 on Nov 23, 2015 21:22:15 GMT -5
I have never noticed a smell whi.e rendering, but it may depend on the age of the fat, the breed of animal and its original location on the animal. It sounds like youre discussing what I call suet (aka leaf lard) which is from a cow. The texture of suet is very different from lard, In any case, If it's your first time, I'd try the crock pot and go with the Twell the next time. Three pounds sound like a lot, but it's really just a few crusts for mince pies and a couple of steamed pudding! Let us know your results. Wow - I grew up rendering the fat from everything from pork and beef to venison and there was always a smell. Is your process similar to mine? I'm never to old to change my ways!
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