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Old 08-02-2010, 03:10 PM
 
Location: San Antonio-Westover Hills
6,878 posts, read 18,224,660 times
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Not the partially hydrogenated blocks at HEB, but real, fresh lard.

I am making Chicken and Biscuits as soon as we get our first cold snap (which I always start dreaming about in August, LOL).
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Old 08-02-2010, 06:33 PM
 
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Sounds pretty easy to make yourself. Just takes time and an allowance to have a bacon flavored house for a while.
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Old 08-02-2010, 07:55 PM
 
Location: San Antonio-Westover Hills
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Quote:
Originally Posted by RoamingWolves View Post
Sounds pretty easy to make yourself. Just takes time and an allowance to have a bacon flavored house for a while.
Nah, it takes too long. We eat bacon on Sundays and we render the fat from it. It's August and we haven't even filled a peanut can yet. Maybe we should eat more bacon?
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Old 08-02-2010, 08:03 PM
 
Location: Austin
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What first cold snap?
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Old 08-02-2010, 08:15 PM
 
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All us good Southern Baptists/Methodists/Pentacostals/Etc.. know where to find the lard!

Ok...ok...I am sorry...but saw this thread and couldn't resist posting this (my excuse is that I am Southern Baptist).
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Old 08-02-2010, 08:18 PM
 
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Quote:
Originally Posted by Mom2Feebs View Post
Nah, it takes too long. We eat bacon on Sundays and we render the fat from it. It's August and we haven't even filled a peanut can yet. Maybe we should eat more bacon?
It really doesn't take too long, but it will if you're using bacon. Use back fat instead (available at plenty of butchers), slowly render it out, and strain through a fine mesh.
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Old 08-02-2010, 08:42 PM
 
Location: San Antonio-Westover Hills
6,878 posts, read 18,224,660 times
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Quote:
Originally Posted by zhugeliang1 View Post
What first cold snap?
LOL, you know when it is, it's about 15 minutes long and it happens in October just to keep our hopes up...only to dash them when Christmas comes and we're all crankin' up the A/C


Quote:
Originally Posted by TexasReb View Post
All us good Southern Baptists/Methodists/Pentacostals/Etc.. know where to find the lard!

Ok...ok...I am sorry...but saw this thread and couldn't resist posting this (my excuse is that I am Southern Baptist).
Dang it, I'm Presbyterian. Spill it! lol

Quote:
Originally Posted by dvlpr View Post
It really doesn't take too long, but it will if you're using bacon. Use back fat instead (available at plenty of butchers), slowly render it out, and strain through a fine mesh.
Back fat, eh? I will have to ask about that, but I have to find a butcher first! Thanks!!
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Old 08-02-2010, 09:33 PM
 
Location: New Braunfels, TX
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Try the Restaurant Supply over on Fredericksburg....
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Old 08-02-2010, 11:19 PM
 
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You know what. This sounds like a good excuse to try making it myself. I will have some real lard in the near future. Gotta make it to a farmers market. get me a fatback supplier.
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Old 08-03-2010, 07:22 AM
 
824 posts, read 1,606,093 times
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Quote:
Originally Posted by Mom2Feebs View Post
LOL, you know when it is, it's about 15 minutes long and it happens in October just to keep our hopes up...only to dash them when Christmas comes and we're all crankin' up the A/C




Dang it, I'm Presbyterian. Spill it! lol



Back fat, eh? I will have to ask about that, but I have to find a butcher first! Thanks!!
Most of the Mexican meat markets will have it. But I'd recommend Bolner's on S. Flores, just south of downtown. Great butcher shop and great people.
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