LadyButterfly she/her@piefed.blahaj.zone to Recipes@feddit.ukEnglish · 1 month agoCan anyone in America confirm? piefed.cdn.blahaj.zoneimagemessage-square137linkfedilinkarrow-up1583arrow-down19
arrow-up1574arrow-down1imageCan anyone in America confirm? piefed.cdn.blahaj.zoneLadyButterfly she/her@piefed.blahaj.zone to Recipes@feddit.ukEnglish · 1 month agomessage-square137linkfedilink
minus-squareAceticon@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up3·1 month 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-21 month 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-up4·1 month 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