The four butts in the previous post at one point had fat caps... and those fat caps got put in the freezer. Mike was in town and it was late Saturday night (after eating bbq), so we decided to try our hand at rendering.
This post served as a nice starting point, and Mike really liked
this video. The following was our approach (and yes, that is 12am in the picture):
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| Rendering set-up. |
Step 1: Thaw
Step 2: Cut into 1/2 to 1 inch cubes, place in big dutch oven, then add ~ 1/2 to 1 cup water
Step 3: Cook on medium heat
Step 4: After ~1 hour, stir occasionally
Step 5: When rendered (at least two hours), remove large pieces and pour liquid through coffee filter
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| Fluid before filtering, cracklings removed. |
Step 6: Refrigerate, then enjoy.
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| Lard before cooling; it turned white by the morning. |
Supposedly this is good for a few months in the fridge, or 1 year in the freezer. The following morning we had eggs, biscuits (with lard-butter and sea salt), pulled pork (from a reheated batch eaten the night before), and some leftover fried okra. Basically an ambulance showed up around 11 just in case we needed it.
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