20221214 Homemade lard

Yeah, for some applications color and even aroma or 'fried' lard prepared at higher temperatures might be an issue.

Yippee, I used to boil my lard with milk and salt and then collecting the snow white disk of lard off the top of the liquid after refrigeration to whiten the home made lard and remove odors. These days, I use homemade lard as is in baking where color/odor does not matter (or even contribute) and commercial lard in sweet pies, etc. where it is required by the recipe. 

A good article on three ways of rendering snow white odorless lard is here

https://www.daringgourmet.com/how-to-render-lard-and-why-you-should-use-it/

THREE WAYS OF RENDERING LARD

You can render lard in a heavy pot (Dutch oven is perfect) in the oven between 225-250 degrees F, on the stove top over low heat (start at “2” and once it begins melting turn it down to “1”) or in a crock pot on LOW. 

Whichever method you choose, just remember that if you’re wanting a neutral flavor for using in pastries and pie crusts, cook it over very low heat, otherwise your lard will have a much stronger, “piggy” flavor (which is still fine for things like frying and sauteing where you want to add a little flavor boost).

What to do with those sad, limp bits of leftover pork fat (residue)?  Turn them into crispy cracklings!  Transfer them to a frying pan and fry until they’re puffy and crispy.  If you want, add some seasonings.  Eat them as a snack or sprinkle them over your salads.

What is the fried Swedish meatball-looking things? Is there a recipe you could share? Thanks.

I could just eat all of that myself :)