Meats and Sausages
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
- 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.
- Grind fresh back fat and smoked back fat together through 1/4" (5-6 mm) plate adding all ingredients.
- Remix ground fat to distribute uniformly the ingredients.
- Warm up the fat slightly (100° F, 38° C) then pour into warm jars leaving 1 inch headspace.
- 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