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We don’t really have ripe tomatoes yet; just thought I’d get your attention! — 7 Comments

  1. I just did my first batch of lard. Amazing. So much fat cooked down to so little left over. My recipe didn’t say to grind, just to cut into 1″ cubes. that was the hardest part. I tink grinding would have worked better and cooked down faster. I did it in the oven in a roaster. Next time I will grind it. Thank you. Can’t wait to make a pie crust…

  2. Lanette,

    No, I haven’t done an article on rendering fat. Good idea! You can render both beef and pork fat but the beef fat has less uses because of both the higher melting point and taste. You usually use beef fat (tallow) to make soap and candles where pork fat (lard) is very useful in many different ways from frying to pie crusts. No it doesn’t make your pie crust taste like meat. It just tastes richer and is flakier than those made with shortening.
    It’s definitely worth the effort!

    Jackie

  3. Have you written an article on rendering fat? I would be interested. Is it the same with beef or is pork better to use? I’m trying to imagine pie crust made with render fat. Does it not take on the taste of the meat flavor? No, I defiantly not from the South, so this is foreign to me.

  4. Yes, it’s funny how the old ways are now proving to be the better ways!

    Regarding the tomato picture, I just received my Totally Tomato catalog and have already filled out my order! I can’t wait ’til spring!!

  5. Boy what a person wouldn’t tempt another with! Just think what we would give for a fresh garden ripened tomato right now?? Hope you and Will and your family have a wonderful Christmas and blessed New Year!