Youtor
Rendering Pork Fat and Making Crackling
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=AMjbhM02Gzk
An important part of making the most of your pig, rendering pork fat yields great cooking lard as well as crackling. In this video I also make skin crackling in my oven. The fat is all the trimmings from making venison pork sausage. The trick is to be patient and cook the at over low heat for a long period of time. Once strained and poured hot into jars it will store indefinitely. • Other videos in this series: • Making Venison Pork Sausage: • Making Venison Pork Sausage • Backyard Boucherie | Master Butcher | Robert Goodrick: • Backyard Boucherie | Master Butcher ... • Backyard Boucherie 2017 - Taking apart a pig for charcuterie with Stew Taylor: • Backyard Boucherie 2017 - Taking apar... • Canadian Backyard Boucherie 2017 Intro The Salt Cured Pig: • Canadian Backyard Boucherie 2017 In...
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