Tag butchering

Light my Lard

I wrote previously about using lard for candles and soap. While you can make soap (what I hoped to do), it is illegal to purchase sodium hydroxide (lye, the stuff they used to burn their hands in Fight Club) in France. Lye and oil combine to make soap and Lard is supposed to make nice, soft soap. You can also make bombs with this stuff, thus it’s unavailability. Don’t despair, we can make candles instead. To make candles that are hard at room temp like normal wax candles, I would need to use something called Alum or another acid. I have no idea where to get this stuff in France, so I will instead make straight, lard candles.

Since the lard is soft at room-temp and melts very quickly when heated, we need a container for our candle. I use old glass jars, baby-food size for my first experiment. The theory is simple, fill a jar with liquid lard, insert a wick (I used an old sheet, torn into strips and twisted up) and let solidify.

Left: Lard Lamp, Right: Lard Candle

On the left you’ll see the lamp I made. I got the idea from Instructables. Simply make a wick by wrapping metal wire around linen, sheet strips or cotton balls. Make it so it can stand up on it’s own and place it in a shallow can. Pack the can with solid lard and good to go. Here’s my wick before I put it in the can:

Cotton/Wire Wick

The wick stays up and the flame stays at the top while it sucks up the liquid lard like a normal lamp. It works pretty well and I imagine will provide many hours of light for about one and a half cups of lard. The lamp is better than the candle since the candle wick has started to fall over from liquifying the lard holding it up.

Sweet, delicious Lard

While butchering with Jean-Luc I’ve noticed that he throws away a ton of decent looking pork fat. I’ve taken about 10 pounds home and will first experiment with making lard. He gave me the outer cuts, closest to the skin and about an inch thick with fat. There is fat in the stomach area, but this is lower quality for lard.

To render pork fat simply cut your fat up (no need to trim, all the non-fat parts will fry up and get filtered out) into small pieces and put the whole mess into a big, heavy pot. Set on medium heat and add a little water to keep from burning the fat. The fat will slowly melt and you will soon have a pot of clear, yellowish liquid frying up all manner of skin and meat. Filter this liquid into containers and voila, you have lard. It will turn white and solid at room temperature. The crispy bits can be eaten or given to animals as a little treat. The finished product is:

Lard! Still warm...

Lard might not seem all that exciting, but it’s a waste product turned useful. You can use lard to make soap, candles, grease baking pans and sheets and even saute. It’s probably not the healthiest to eat, but I wouldn’t sweat it in small quantities.

Head Cheese

That’s right, today’s butchering class with Jean Luc included a lesson on how to make head cheese and regular pate. Head cheese sounds like something you might call your boss but it’s actually a delicious form of pate that utilizes the usually unusable head of a pig or wild boar. Both recipes are designed to use the parts of one animal.

Pots of Head Cheese on the Boil

Ziggle’s Head Cheese

One pig or wild boar head, complete with ears  and everything
Bay Leaves
Salt and Pepper
White Whine
Garlic

Cut the inner ears out of your head (they are dirty and you will be able to see what should get left when you look at them). Wash the head off under warm water and submerge in a pot. Add salt (a lot) and bay leaves and boil for 3-4 hours until all the meat is tender. Scrape the meat and skin off the head and chop up into small bits (let this cool while you chop garlic and prepare the rest). Add copious garlic, pepper and white wine and mix well with your hands. Pack the mixture into a terrine or glass bowl and cover. Let chill for one day in a refrigerator and pop out of the bowl to serve cold. Serve like normal pate. It sounds kinda gross, but it’s amazing.

Ziggle’s Pork Pate

Pig Livers
Fatty and bloody scraps of meat off one pig
Garlic
Cognac
Salt and Pepper
Curry Powder

Grind liver and meat bits and mix in with garlic, curry powder, salt, pepper and cognac. Mix well and pack into ceramic terrines and cover. Place terrines in a shallow pan with water and cook on 400 degrees until water evaporates (2-3 hours). Let chill and serve. Delicious.

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