When I was a cook in the National Guard we were given only lard and butter for cooking. Initially I was reluctant to use it, since All I knew was margarine and vegetable shortening. I did find that the quality of the thing I made was much better with the lard. That was way back in the 70's, but I have never stopped using butter and lard. I have never paid attention to the know it alls and their whats good for you proclamations.
When we cooked down the lard, after a hog killin, we always put Irish Taters in the pot. This done 2 things. It helped with the taste and acted like a thermometer. If the taters were starting to burn or cook to fast the fire was to high. If they were cooking to slow the fire wasn't high enough. It also gave you something else to snack on...
I remember being a kid (32 now) and constantly stirring the cracklin kettle until some grease got rolling...my uncles yelling "don't you let those burn, you'll ruin the lard". Lol
My friends husband has a butchers shop he and his farther who is also a butcher render lard at their farm from the fat that has come through their shop over the week he renders it down and sells to a wholesale operation
What a great video. Listening to your voice and watching your procedures are very soothing. When you poured them in mason jars was liquid still hot? Does it eventually turn into white and thick?
When I was a cook in the National Guard we were given only lard and butter for cooking. Initially I was reluctant to use it, since All I knew was margarine and vegetable shortening. I did find that the quality of the thing I made was much better with the lard. That was way back in the 70's, but I have never stopped using butter and lard. I have never paid attention to the know it alls and their whats good for you proclamations.
This is the kind of relationship you have when you take mushrooms together. Crisp connection and glad surface of a lake calmness.
Very interesting I think I’m going to start doing this. Thank you for keeping up the old ways for they are always the best ways
My grandma make cracklins for me until she passed last January. Now I buy them from our local Mexican store where they are called chicaronnes. Thanks.
When we cooked down the lard, after a hog killin, we always put Irish Taters in the pot. This done 2 things. It helped with the taste and acted like a thermometer. If the taters were starting to burn or cook to fast the fire was to high. If they were cooking to slow the fire wasn't high enough. It also gave you something else to snack on...
+Ol James Love stories like this!!!!! Thank you for the memory!
How I love me some cracklins in corn bread. Yum.
Yep, Crisco lied to us all last century.
Yes protecting and guarding the old ways
I remember being a kid (32 now) and constantly stirring the cracklin kettle until some grease got rolling...my uncles yelling "don't you let those burn, you'll ruin the lard". Lol
Old video but, I am going to give it a try.
Besides, squirrel season , I imagine fried in this will be 👍👍👍
Yum
My friends husband has a butchers shop he and his farther who is also a butcher render lard at their farm from the fat that has come through their shop over the week he renders it down and sells to a wholesale operation
looks DELICIOUS!!
What a great video. Listening to your voice and watching your procedures are very soothing. When you poured them in mason jars was liquid still hot? Does it eventually turn into white and thick?
cracklins in cornbread is amazing too
haha you said cracklins are good in cornbread right after i posted that
I could eat that all by myself