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#3262633 - 06/06/13 08:41 AM Swamp Rabbit meets Pork Lard
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12879
Loc: Tennessee

content Online
We had some recent debates about the the health aspects of pork lard vs. various oils. That got me in the mood to put some (healthy, unhydrogenated, heritage breed) pork lard to work.

This was a huge, old Swamp rabbit with the largest tenderloins I have ever seen on a rabbit. I brined it for 12 hours, let the meat rest for 3 hours in the fridge and then let it sit in a Buttermilk, various Italian herbs, red pepper flakes, garlic, paprika, cayenne and Louisiana Hot Sauce for 24 hours. Served with Greens cooked in Venison stock. Drank Dickel Rye while drying and Ghost River Golden with dinner.








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#3262637 - 06/06/13 08:44 AM Re: Swamp Rabbit meets Pork Lard [Re: Poser]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6820
Loc: Shelby County, TN

Offline
How tough was that thing? I have never had luck with getting those bog boys tender enough to be appetizing. Especially frying them.
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#3262652 - 06/06/13 08:59 AM Re: Swamp Rabbit meets Pork Lard [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12879
Loc: Tennessee

content Online
 Originally Posted By: BamaProud
How tough was that thing? I have never had luck with getting those bog boys tender enough to be appetizing. Especially frying them.


Not tough in the least bit. The brining technique really helps with that. I've been cooking a squirrel every day for lunch for the last week or so and have taken my brining techniques to a hole new level. I used to just guesstimate measurements on brines, but have reverted back to exact salt to water ratios and then letting the meat "rest" after brining before doing anything else. -do it right and it makes all the difference in the world.

Anyway, back to the rabbit: the key is just planning ahead. A day in the brine, 24 hours in the buttermilk solution, take your time when frying and don't over crowd the pan (common mistake). -just do 3 smaller pieces or 2 large pieces at a time unless you have a huge skillet.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3262706 - 06/06/13 10:11 AM Re: Swamp Rabbit meets Pork Lard [Re: Poser]
WMAn
8 Point


Registered: 11/05/10
Posts: 1206
Loc: Williamson County

Offline
Is that lard leaf-lard, as in unrendered?

Have you tried using lard to season your cast iron skillets? I have, and I really liked the results.
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#3262730 - 06/06/13 10:42 AM Re: Swamp Rabbit meets Pork Lard [Re: WMAn]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12879
Loc: Tennessee

content Online
 Originally Posted By: WMAn
Is that lard leaf-lard, as in unrendered?

Have you tried using lard to season your cast iron skillets? I have, and I really liked the results.


Yeah, its leaf lard.
from their website:

Leaf Lard
5lbs
Please allow 7-14 days for delivery because this will be cut fresh.

This is what you need to make the most delicious true and real pie crusts. In a recent study, the amount of acrylamide (an un-healthy by-product created when foods are cooked at high temperatures) generated during the cooking of protein-containing foods in lard (pork fat) was 50% less compared to the same foods cooked at high temperatures in corn oil, olive oil, or canola oil.

You may recall acrylamide in the news recently - it is a carcinogen found at high levels in potato chips and other fried foods. Remember, it is always healthier to cook at moderate temperatures whenever possible.

All our pork is from pasture raised, hormone and antibiotic free animals. They are raised with care using traditional methods guaranteed to produce the very best tasting meat. Our pork comes from Certified Humane Berkshire pigs or Animal Welfare Approved Red Wattle pigs and are processed at a Certified Humane facility. Our other breeds include Duroc, Gloucestershire Old Spots, Large Black, Mulefoot, and Tamworth.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3262737 - 06/06/13 10:49 AM Re: Swamp Rabbit meets Pork Lard [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12879
Loc: Tennessee

content Online
Oh, and I have a cast iron seasoning with that leftover lard right now. I'll also be reusing this lard for other purposes:

_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3262889 - 06/06/13 01:52 PM Re: Swamp Rabbit meets Pork Lard [Re: Poser]
Deck78
6 Point


Registered: 10/07/10
Posts: 732
Loc: hipster hollow

Offline
That's the ticket! You need one of these ( http://amzn.to/12uPKod )to go with that skillet lard. Works like a charm. I just cooked down a bunch of Bentons and we're using it in the swiss chard right now. doesn't get any better!
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#3262925 - 06/06/13 02:30 PM Re: Swamp Rabbit meets Pork Lard [Re: Deck78]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12879
Loc: Tennessee

content Online
 Originally Posted By: Deck78
That's the ticket! You need one of these ( http://amzn.to/12uPKod )to go with that skillet lard. Works like a charm. I just cooked down a bunch of Bentons and we're using it in the swiss chard right now. doesn't get any better!



I do need to get one of those. What I do is put salt in the bottom of a mason jar. The sale will help separate the fat.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3263206 - 06/06/13 10:39 PM Re: Swamp Rabbit meets Pork Lard [Re: Poser]
elkman
4 Point


Registered: 07/14/10
Posts: 493
Loc: wayne county tn

content Online
looks great. Just missing some ketchup, LOL
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#3263268 - 06/07/13 07:01 AM Re: Swamp Rabbit meets Pork Lard [Re: elkman]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12879
Loc: Tennessee

content Online
 Originally Posted By: elkman
looks great. Just missing some ketchup, LOL


Hot Sauce.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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