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I had the most beautiful render on leaf lard that has ever happened so far.
I ran it through the meat grinder on the smallest plate, then put it in the round (not oval) crockpot on low, with the lid tilted so steam could escape, for about six hours (until it stopped bubbling). I'd previously stripped the inner abdominal membrane from it.
From the one section of leaf lard, maybe it was 1/2 or 1/4 of the pig's worth, I got 4 500ml jars of the absolute purest fat - it looked like water when it was hot - and there were maybe only 3tbsp of cracklins left.
Amazing.
I ran it through the meat grinder on the smallest plate, then put it in the round (not oval) crockpot on low, with the lid tilted so steam could escape, for about six hours (until it stopped bubbling). I'd previously stripped the inner abdominal membrane from it.
From the one section of leaf lard, maybe it was 1/2 or 1/4 of the pig's worth, I got 4 500ml jars of the absolute purest fat - it looked like water when it was hot - and there were maybe only 3tbsp of cracklins left.
Amazing.
