Armour Lard
KenSmith108
Posts: 1,967 Member
Is this the lard we should be using when we run out of bacon fat?
Ingredients:
Prepared from Lard And Dehydrogenated Lard, BHA, Propyl Gallate And Citric Acid Added to Protect Flavor.
Nutrition Facts
Serving Size 13 G
Servings Per Container 35
Amount Per Serving
Calories 120
Calories From Fat 120
% Daily Value
Total Fat 13 G 20
Saturated Fat 6 G 30
Trans Fat 0 G
Cholesterol 10 Mg 4
Sodium 0 Mg 0
Total Carboydrate 0 G 0
Protein 0 G
Ingredients:
Prepared from Lard And Dehydrogenated Lard, BHA, Propyl Gallate And Citric Acid Added to Protect Flavor.
Nutrition Facts
Serving Size 13 G
Servings Per Container 35
Amount Per Serving
Calories 120
Calories From Fat 120
% Daily Value
Total Fat 13 G 20
Saturated Fat 6 G 30
Trans Fat 0 G
Cholesterol 10 Mg 4
Sodium 0 Mg 0
Total Carboydrate 0 G 0
Protein 0 G
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Replies
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Not possible for everyone, but buying rendered pork, or even leaf lard is better. But you may only find it online or a neighbor. Many times at smaller markets, charcuteries, butcher shops, they have the "good " lard they wrap for you. Armor or Manteca is a last resort for me.0
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...and good leaf lard comes at a premium, If i have a surplus from my pastured pigs, I sell it for 12-16/qt, but have seen it as high as 20.0
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I'd try to find an animal processor in your area and see if they'll sell you some good old fashioned pork fat.0
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That is the one I use. My gosh I need a little convenience in my life, and rendering lard is not what I consider a vacation. Uggg0
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that looks super easy! I know just the place to get the pork fat, hope it's not too expensive.0
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Ask at your butcher's for some pig fat. It's easy to render into lard, keeps for a long time in the fridge. You can render tallow from beef fat the same way, and smaltz from chicken fat. (Rendering is just heating it gently to boil off any water and to crisp up any bits of skin or muscle, then strain it to remove the crispy bits which can make a nice treat on their own.).
I strain my bacon fat through a coffee filter and use that, too.0 -
Thanks @newmeadow for the link that shows how to make lard and cracklins. I will definitely try that. I live in a small Kansas town but the local supermarket will save pork fat for you, if you just ask for it.0
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This link shows you how to make homemade lard. It sounds easy. You just need a crockpot.
http://www.mommypotamus.com/render-lard-crock-pot/
Yep, it's really easy. Infinitely cheaper, too, especially if you're using fatback instead of leaf. I can get raw fatback for about $1/lb from local butchers, if they don't just give it to me outright.That is the one I use. My gosh I need a little convenience in my life, and rendering lard is not what I consider a vacation. Uggg
It's just time-consuming, is all, and even that is mostly just letting it do its thing. You can have them chop or grind it for you if you want, but that's the most work of it all. The rest is just toss in the crockpot and wait, stirring occasionally so it doesn't burn. If you chop it yourself, it's more work, but that's what a good butcher knife is for.
Considering the additives that are wholly unnecessary (and the screwing with the hydrogen bonds in one way or another), and the fact that toxins and whatnot are stored in the fat, so it's better to get it from a trusted source, I'll trade a little convenience for health, personally.0 -
I do more healthy than most people. Grow my own vegetables and I cook from scratch. I can vegetables and even make my own sauerkraut.
Each person has to decide where they want their time consumed. I'm not saying I would never render my own lard, but more likely than not I will be using the Armor.
I actually use more bacon grease than I ever would lard anyway. To each their own.0 -
What on earth is dehydrogenated lard?0
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I strain our bacon fat too. We have two mason jars full in the fridge.
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What on earth is dehydrogenated lard?
I would assume the inverse of hydrogenation, so instead of saturating the double bonds in an unsaturated fat, they're creating double bonds by removing hydrogen atoms.
Considering what I know about both hydrogenation and unsaturated fats, as well as society's infatuation with polyunsaturated fats, the idea of artificially creating them from saturated fats scares the crap out of me.0 -
I do more healthy than most people. Grow my own vegetables and I cook from scratch. I can vegetables and even make my own sauerkraut.
Each person has to decide where they want their time consumed. I'm not saying I would never render my own lard, but more likely than not I will be using the Armor.
I actually use more bacon grease than I ever would lard anyway. To each their own.
Sorry, wasn't trying to say you had to or whatever, though I do realize it may have come across that way. It does all come back to what you're already doing when determining what to do yourself vs going the convenience route.0 -
Dragonwolf wrote: »What on earth is dehydrogenated lard?
I would assume the inverse of hydrogenation, so instead of saturating the double bonds in an unsaturated fat, they're creating double bonds by removing hydrogen atoms.
Considering what I know about both hydrogenation and unsaturated fats, as well as society's infatuation with polyunsaturated fats, the idea of artificially creating them from saturated fats scares the crap out of me.
I think I'll stick to my bacon grease and rendered beef tallow. *shudders*0 -
After this thread my tub adorns the garbage pail.
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KenSmith108 wrote: »After this thread my tub adorns the garbage pail.
Haha pretty adornment. At least it doesn't cost much.0 -
I've been adorning my trash can with expensive almond flour "cakes"...more like hocky pucks. I think I've about learned my lesson.0
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Turns out my sweetie eats enough bacon to keep us in bacon fat for cooking.
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This discussion has been closed.