Lard

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@mixfinder:

I'd like to respond in more detail and hope to do so tomorrow.

But I think we might agree with the concept that a person in a metropolitan area ought to show proof of having harvested an animal before they're allowed to throw a pack of shrink-wrapped meat into their grocery cart and complain about how their ag products are generated.
 
I found it interesting that 145F - internal temp - results in the instant destruction of trichina.

 

But of course due to variability in thermometers, cuts of meat, presence of bone, etc., a final temp of 165F gives a margin of safety one would be wise not to ignore.

 

I also found it interesting that, according to the Wiki, "The great majority of trichinosis infections have either minor or no symptoms and no complications." But of course for the small minority that do develop complications, these complications can be severe and result in blindness, brain injury, or death, among other deleterious effects.

 

Proper hog farm hygiene has done much to reduce if not eliminate the occurrence of trichina in modern countries. But the article also points out that civil disruption can cause a resurgence in cases, such as in Romania. And of course the problem is more common in under developed countries, such as in Asia and Africa.

 

I have read that one can sometimes tell if a cut of meat is infected, because the trichina cysts will make a scraping sound or feel as the meat is cut with a sharp knife. But by that point it may be a little late in the game, so to speak.

 
 
Hmmmmmm...--I read the Lard recipe & it's just made from pork fat back! I can't believe I found fat back that says "FAT BACK" right on it--and I just have to boil it, too...

(Wonder if I could ever get away w/ cooking it here in my collards?)

What I'd found disappointing w/ real fat back was that it was just so SALTY! Made it a couple times, first frying it w/ eggs & then boiling it w/ collard greens & then turnip greens--though I'd learn you got to put the greens in last, as two or three bunches tend to boil away when I put in the cornbread, onions & potatoes & have the meat boiling...

Well, good thing for us, there's vegetable oil...

-- Dave
 
Dave,

If you want to use fatback as a bacon substitute, parboiling it before frying makes a big difference. The extra saltiness is considered a benefit around here when cooking greens.

Did you bread the fatback before frying? My Aunt Madeline does that, and it makes for a nice taste.
 
I got a good chuckle out of this thread. Lard is a great ingredient, but word to those of you with friends who keep Kosher, make alternatives. What do people think of schmaltz (i.e. chicken fat)? I've been using it occasionally lately and really like it, though I can't imagine it's all that healthy.

My grandmother would never have allowed rendering or butchering in the old country (Poland) under her Austrian crystal chandeliers! Do moose and reindeer have trichinosis too? Egads, they butcher those in peoples houses in Sweden!
 
Generally-ruminant animals such as Deer,Moose,Elk,Reindeer,and so on don't have Trichanosis infections.They eat food grown above the ground.Animals such as WILD hogs,and bear have it-Use ALL trichanoisis precautions when preaparing these.Bear and wild hog are popular in this area-in fact wild hogs can be considered HAZARDOUS pest animals to farms and people.A large wild hog can easily kill a person.-just as easily as a bear.They are considered the most dangerous US game animals to hunt.Wild hogs can be found in areas where domestic pigs are raised.If a domestic pig escapes somehow-it becomes wild-and can adapt easily.then it grows the large sharp tusks in its jaws the pig uses as weapons and tools to forage food out of the ground-where Trichanoisis eggs and such live.The wild pigs are VERY destructive to farms and even yards.And on some pig hunts-some hunters prove their "manliness" by killing their hog with a knife or spear.Many hunting supply places sell hog spears-often the head only-you make the shaft from a thick mop or broom handle.or large doweling sold for stair rails.A few of the hunting books I have describe how to dispatch the hog with a knife or spear-I would prefer a rifle!
 
Yes, there's Vegetable SHORTENING, too!

No, I didn't think of boiling the fatback before frying--or breading it--so both things I should try...

Correction needed: The 1st time, I fried the fatback w/ eggs, then the 2nd I time fried the fatback then added to the collards, so it was the 3rd time I w/ the turnip greens that I boiled it w/ them w/o frying first...

Yes, I've heard of chicken fat (schmaltz), just right for my wife wanting to keep a kosher home...

And anyone remember Wesson's Snowdrift Shortening? It was a competitor to Crisco... (Along w/ Spry, and the many store brands...)

-- Dave
 
Fat back/salt Pork. I grew uo with it being frined with the batter. Still do it for New Years. Buy the already sliced packages and cut the rind off then soak it in hot water for 10 to 15 minutes to get the salt out then drain and then press it in seasoned flour then dip it in a egg and milk and again coat in flour. I then lay it out on wax paper on a 1/2 sheet pan and do the rest of the meat freeze it and then use our deep fryer to fry it. It is almost like chicken fried stead. Cooked right the fat is melted and nice and crunchy no lard left.
 
tolivac - thanks! I recall that settlers brought hogs to set loose because they used no effort to raise, they could fend for themselves and then be hunted unlike cattle. Definitely aggressive and dangerous though. I guess they aren't that far from wild boar after all.

My dad's college roommate served on a Submarine in the early 50's I think, they swapped bear meat (if I remember correctly, it might have been seal or whale though) with another sub for ice cream. Since the meat was notorious for smelling awful while cooking, they got the better end of the stick, since the other sub had to surface to air out somewhere in the arctic when it the meat was cooked.
 
Other people have brought the hogs into the US from Europe and so on-for just that-hunting.The problem is--pigs can multiply quickly and survive even the toughest conditions-the creatures are highly intellegent.About a year ago a hunter took down alarge boar that weighed about 600 pounds!He had to use his backhoe to carry the pig from the area where he shot it.He tied the pig to the backhoes bucket to carry it for butchering on his farm.the tusks on the thing were HUGE-It took like 3 shots from a .300 Win short mag loaded with Barnes Triple Shock bullets to kill the hog.They are tenacious!!Thick skin,fat and muscles protect the vitals.The boar was shot not real far from where I work.I have seen on one occasion a wild hog running across the street on my way to work.Had to tromp on the brake to avoid hitting it.Another fellow that works mid shift saw it,too.They are out there here-good reason to keep the compound gates shut!black bear out here,too.They are DANGEROUS--like sharks on land.They can and often do kill and eat people.
 

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