<![CDATA[Lard]]>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.

]]>https://waltonsdev.nodebb.com/topic/3808/lardRSS for NodeThu, 10 Sep 2026 22:05:35 GMTFri, 23 Apr 2021 15:58:41 GMT60<![CDATA[Reply to Lard on Sat, 24 Apr 2021 02:22:04 GMT]]>processhead just a normal brat haven’t tried it in anything else.

]]>https://waltonsdev.nodebb.com/post/35906https://waltonsdev.nodebb.com/post/35906Sat, 24 Apr 2021 02:22:04 GMT<![CDATA[Reply to Lard on Sat, 24 Apr 2021 01:56:39 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/35905https://waltonsdev.nodebb.com/post/35905Sat, 24 Apr 2021 01:56:39 GMT<![CDATA[Reply to Lard on Sat, 24 Apr 2021 00:08:34 GMT]]>So I have done this and yes it comes out fine keep the lard under 25%

]]>https://waltonsdev.nodebb.com/post/35901https://waltonsdev.nodebb.com/post/35901Sat, 24 Apr 2021 00:08:34 GMT<![CDATA[Reply to Lard on Fri, 23 Apr 2021 21:54:45 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/35896https://waltonsdev.nodebb.com/post/35896Fri, 23 Apr 2021 21:54:45 GMT<![CDATA[Reply to Lard on Fri, 23 Apr 2021 19:43:54 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/35880https://waltonsdev.nodebb.com/post/35880Fri, 23 Apr 2021 19:43:54 GMT<![CDATA[Reply to Lard on Fri, 23 Apr 2021 18:47:25 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/35873https://waltonsdev.nodebb.com/post/35873Fri, 23 Apr 2021 18:47:25 GMT