Is bacon-tallow lard or is it bacon grease?
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lard the tallow of pig, question
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No it wouldn't. Pork = lard. Beef = tallow.
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Rob whatever um that's exactly what I said... bbqluv specifically said bacon so I specifically said bacon. While there's the discussion below that bacon wouldn't make either because it's cured, not all styles of bacon is cured.
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I’m waiting to learn a better way… but since I learned the answer to pork butt fat side up or down, wasn’t either, but to remove the fat cap and render it in an open pan in the pit alongside the pork…
If much of the pork flavor is in the fat, and the only fat that matters is the fat marbled in the meat… I reintroduce some of the rendered smoked fat back into the pulled pork that is already incorporated with the pan juices…
Besides, if everything is better fried in bacon grease, smoked pork fat renderings are even better! And you can scoop out as much as needed from the jar as you’re likely to need between barbecues…
It helps lean pork cuts also, like loin and chops…. And sauces and gravies…
As far as flavors go, I like good smoky pork barbecue… it’s been a while since I stopped with dry rubs…. And saucing on the pit stopped long ago…
I now use SPG, just before going on the pit…. Along with the flavorful juices, I don’t even need mayo on my sandwich bun…
it gets a spray of my vinegar sauce and is quickly consumed…
Last edited by Washblue; June 27, 2022, 10:22 AM.
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