Monday, October 5, 2015

Lard--how many of you use this marvelous stuff?

My local meat market has kidney suet throughout the year . You buy it by the pound, this year it's $2.49 a pound. It keeps going up! Three to four pounds will do you for a year.... I am using this suet for two reasons. The suet is going into a mincemeat batch I'll be canning for Christmas pies. The rest will be melted down, filtered and will become lard for baking. I'll use my old Lodge cast iron dutch oven. It's only a 4 quart but it does the job.

How to make Leaf Lard (also known as kidney lard)

Chop the leaf lard into 1-inch cubes.
Put into a large pot, preferably a cast iron pot.
 Set pot over low heat and simmer 1-2 hours until the cubes of lard have melted into liquid gold.
 Strain through a wire mesh to catch the crunchy bits ( you can eat these!)
Once cool, store in a glass jar in the refrigerator. It’ll keep for a year. It also freezes.

From the King Arthur website:
" The best lard is known as "leaf" lard which comes from the fat around the kidneys of a pig (like suet which comes from the equivalent place in a cow or sheep). But most lard is rendered (melted and clarified) from pork trimmings. This is likely the kind you'll find at the grocery. It tends to be milder in flavor and more homogenous in texture. Both are 100% fat and are softer and oilier than other solid fats. Because of its large crystalline structure, it works exceptionally well in biscuits and pie crusts, but won't create as fine a grain in cakes as butter, margarine or shortening. And you can't find anything better for frying doughnuts. (If you fry doughnuts correctly, they'll only absorb about a teaspoon of lard each; and they'll have that flavor that your taste buds will immediately identify as DOUGHNUT!)"

Mother Earth News shared this recipe from the Grit magazine

Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.

Grandma's Homemade Biscuits Recipe

10/30/2012 4:24:00 PM
These homemade biscuits are as authentic as they come, from a time when lard from the family’s hog and milk from the backyard cow were common fare. The dough can be rolled and cut with a biscuit cutter or dropped from a wooden spoon. Make these for a big family supper, as biscuits are best when eaten fresh from the oven.
Grandma's Biscuits1/3 cup plus 1 tablespoon lard, cold and coarsely chopped, plus more for greasing the pan
2 1/2 cups all-purpose unbleached flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 tablespoon salted butter, melted (optional)

Preheat the oven to 400 degrees Fahrenheit. Grease a baking sheet with lard and set aside.
Place 2 cups of flour, the baking powder and the salt in a large mixing bowl; whisk together. Using a pastry blender, work the lard into the flour mixture until it resembles coarse crumbs. Add the milk and stir.
On a sheet of wax paper, sprinkle the remaining 1/2 cup of flour. Turn the dough mixture onto the wax paper and knead for 5 minutes. Roll out the dough to a 1-inch thickness and cut with a biscuit cutter; alternatively, drop the dough using a large spoon and pat down onto the prepared baking sheet spaced 1 inch apart. For color, brush the biscuits with melted butter, if desired. Bake for 20 minutes or until the tops are golden brown. Makes 1 dozen biscuits.

No comments:

Post a Comment