Lard - Smoked With Spices

Materials	Metric	US
back fat, fresh (not frozen), without skin and traces of meat	900 g	1.98 lb
smoked back fat - no older than 4 weeks from the date it was smoked	100 g	0.22 lb
salt	15 g	2.5 tsp
garlic	1 g	1/3 clove
marjoram, dry	0.5 g	1/2 tsp

Instructions

1. Dice fresh garlic finely, then mix/grind with a small amount of salt. Use a spoon and the cup or mortar and pestle for that purpose.
2. Grind fresh back fat and smoked back fat together through 1/4" (5-6 mm) plate adding all ingredients.
3. Remix ground fat to distribute uniformly the ingredients.
4. Warm up the fat slightly (100° F, 38° C) then pour into warm jars leaving 1 inch headspace.
5. Process without delay at 250° F, 121° C:
   1/2 Pint jar - 50 min
   Pint jar - 60 min

Metal Cans

• Follow the above instructions. Exhausting and sealing up hot lard is not recommended for home production due to safety risk when handling hot oil.
• Fill the cans leaving 1/4 inch headspace.
• Process at once at 250° F, 121° C:
• 1/2 lb, 307x200.25 - 60 min