Alright, I've got a bit of an odd one. I rendered down some leaf lard for the first time a week or so ago and it came out great (opaque white with cracklins on the bottom). I've loved cooking with it (keeps my cast iron pan well oiled) but I was hoping for more of a bacon-eque flavor; my lard seems to be very mild, at least for what I was expecting. Pastured bacon is rather expensive where I live, while (for whatever reason) I can snag pastured lard for incredibly cheap, so I'd love to get that rich bacon flavor without having to pay the premium for it. Anyone have any suggestions for modifications to the lard?
asked byBGottfried (880)
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on April 16, 2013
at 05:33 PM
Add a drop of liquid smoke. Repeat until happy.
Most people find it easier to reserve their bacon grease - you should be happy to have the good stuff! :-)