Bacon fat

I'm looking to make a large quantity of bacon fat. Rendering the lard from regular smoked bacon isn't going to get me the quantity I need so I want to make some from rendered pork back fat. If I use the regular nitrate cure that I would normally use for making bacon, but instead just cure pork back fat, smoke it and then render it...is this going to give me something similar to that of rendered down bacon fat?

Any advice much appreciated

Thanks

Find more posts tagged with

All About Ingredients

Comments

Brendan_Lee_56950

I would think so. You might be able to skip the curing step though. Cold smoke the back fat to your liking and then render low and slow with the flavorings you would cure with to infuse the fat. May save you a step and a lot of time.

Brandon_Byrd_40557

I've cold smoked rendered lard before and the result was very similar to bacon fat. It didn't have that salty note that bacon fat could have, but the fully seasoned finished dishes (beans, chili, greens) has a noticeable bacon-y note.

tshewman

The challenge in the flavors may be bringing in the compounds that might normally be added from the meat. Like Brandon, I suspect curing isn't necessary for rendering portion and am uncertain it would lend to the flavors. The smoking is likely to lend some nice flavors (I've had better luck with fruit woods) and cooking egg yolks in smoked fat is heavenly...imho.