LadyButterfly@piefed.blahaj.zone to Recipes@feddit.ukEnglish · 3 days agoCan anyone in America confirm? piefed.cdn.blahaj.zoneimagemessage-square120linkfedilinkarrow-up1547arrow-down19
arrow-up1538arrow-down1imageCan anyone in America confirm? piefed.cdn.blahaj.zoneLadyButterfly@piefed.blahaj.zone to Recipes@feddit.ukEnglish · 3 days agomessage-square120linkfedilink
minus-squareAceticon@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up3·2 days agoIsn’t that basically lard and can’t you just buy the lard in a jar or can?
minus-squareAceticon@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up1·edit-22 days agoYou must do a ton of bacon because I can only at most use the leftover fat from doing some pork (bacon very rarely) in a frying pan to, immediately afterwards, sauté some vegetables or such on that fat.
minus-squareTelecaster615@lemmy.worldlinkfedilinkEnglisharrow-up4·2 days agoYes and no. Bacon has curing salts and spices and some time in a cold smoker ideally. That all adds some additional flavor to the grease. Lard is just plain pig fat that is rendered down and strained to remove bits of meat and skin. No seasoning and no smoke
Isn’t that basically lard and can’t you just buy the lard in a jar or can?
Reduce, reuse, recycle
You must do a ton of bacon because I can only at most use the leftover fat from doing some pork (bacon very rarely) in a frying pan to, immediately afterwards, sauté some vegetables or such on that fat.
Yes and no. Bacon has curing salts and spices and some time in a cold smoker ideally. That all adds some additional flavor to the grease.
Lard is just plain pig fat that is rendered down and strained to remove bits of meat and skin. No seasoning and no smoke