Lard

[wdaly]

Going to show my naivety here. I did a search and couldn’t find where this was ever discussed. Was wondering if, in a pinch, you could use lard as a replacement for pork fat. We use a lot of lard here in the Sandhills. Since lard is just rendered back fat, was just curious what the results would be if you had a somewhat lean shoulder/butt.

[TexLaw]

Since it’s already rendered (and all the connective tissue has been left behind), it will smear and likely lead to a greasy product. It’s likely better than a dry product, but maybe not all that much better.

Now, it might work just fine for an emulsified sausage. Just don’t use the shelf stable stuff.

[wdaly]

TexLaw Thanks. I was considering it for a liverwurst. Figured I could freeze it first to make it easier to work with. Know it’s less than optimum, just a thought that came up.

[processhead]

The quick search I did on the subject advises against using lard in sausage. Lard is much softer than fresh pork fat and will give problems with consistency on the finished product

[beekeeper84]

So I have done this and yes it comes out fine keep the lard under 25%

[processhead]

beekeeper84 said in Lard:

So I have done this and yes it comes out fine keep the lard under 25%

Just curious what your were making? Was it a fine emulsion sausage?

[beekeeper84]

processhead just a normal brat haven’t tried it in anything else.