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<blockquote data-quote="Bemused" data-source="post: 463176" data-attributes="member: 3832"><p>Actually the lard and butchering fat are separate. The cleanest of the trimmed fat was used to render lard, I trimmed any blood stain or trace meat scrap from the rendering fat so as not to impart any meat flavor to it. That produced 14 jars of lard. My wife uses it for pie crusts and I use it for cooking. </p><p></p><p>In the butchering picture above the white and stainless steel bowls are heaping full of said fat. What I didn't render I wrapped and froze to grind with meat. I only used about half of the fat pictured for rendering...I've never seen a fatter animal!</p></blockquote><p></p>
[QUOTE="Bemused, post: 463176, member: 3832"] Actually the lard and butchering fat are separate. The cleanest of the trimmed fat was used to render lard, I trimmed any blood stain or trace meat scrap from the rendering fat so as not to impart any meat flavor to it. That produced 14 jars of lard. My wife uses it for pie crusts and I use it for cooking. In the butchering picture above the white and stainless steel bowls are heaping full of said fat. What I didn't render I wrapped and froze to grind with meat. I only used about half of the fat pictured for rendering...I've never seen a fatter animal! [/QUOTE]
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