John Myers
Stock: Lard for Cooking and for Snack
The perfect stock: lard for cooking and for snack recipe with a picture and simple step-by-step instructions.
…aside from that
- 500 g Green bacon, unsmoked bacon
- 250 g Fat, smoked bacon
- 2 piece Onions, great
- 1 tablespoon Dried marjoram
- 1 teaspoon Black pepper from the mill
- Coarsely chop all the fat and then pass it through the meat grinder. (A dear butcher will certainly do that too.; -O)
- Put all the fat in a large saucepan and heat it up. As soon as the fat is liquid – the cracklings are now still white – reduce the temperature and continue to simmer – this can take up to an hour – until all the moisture has evaporated. The greaves then sink to the bottom.
- In the meantime, peel the onions and cut them into tiny cubes.
- Put two ladles of the fat in a second saucepan, heat up and cook the onions while stirring until they begin to take on color.
- Pour the fat from the large pot through a metal sieve into small bowls or glasses. (approx. 4 glasses) and let cool. Do not use everything, because the rest are now the braised onions, marjoram and pepper.
- Fill this mass as well and let it solidify.
- I use the pure fat for cooking, my grandmother even used it in Christmas stollen, the lard is enjoyed on fresh farmer’s bread and only then is it salted.
Facebook Comments