Don’t Knock It Til You Try It | Homestead Vlog | November 29, 2023
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- čas přidán 10. 09. 2024
- They say you can eat everything but the squeal when it comes to pigs! Today we are making lard and bbq. I’ll also tell you my favorite way to utilize the backbone!
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Hadn’t t seen pig butchering for seventy years and it was my mom and dad doing it. A day of hard work, a day of celebration, a day of eating and figuring out which neighbor was going to be gifted the pigs tail. 😅
"...I use butter and lard for most things..." Love these people!
My 2 favorite things :)
Keep up the good work. I love watching your videos. I love your life style
People like you are the cornerstone of the nation. Shame we forgot that.
If you put a bakers rack in that aluminum foil pan you had the smoked shoulder in, put the shoulder on it while you are smoking, you will still get that good smoke and the grease will be contained and clean up is a breeze. Enjoyed the video!
Good idea!
Love how you (and Andy) explain things. Short, sweet, and simple.
Soooooooooo happy I found your channel... it is a joy to watch how you'all farm and feed your family!
Try using cheap aluminum roasting pans in the bottom of your this smoker to hold water and catch drippings. I put it on the bottom shelf. It also helps to buffer the the temperature at the bottom. The liquid left in the pan at the end can be used like "liquid smoke" for flavoring gravy, soup, stew, etc.
I have also experimented with various ways to introduce "cold smoke" into the chamber in order to extend the smoking time without cooking. There are quite a few CZcams videos on this topic using this particular smoker.
However, your family DEFINATELY needs an old fashioned traditional smoke house built on the property. Make it out of the sawmill log edge slabs that normally are wasted. A big smoke house can be built and used by the whole extended family to smoke cure all those hams and bacon slabs ya'all do. (instead of indoors on tables - yuck) The smoke stops the nasty green mold from forming on the hams and you don't have to wrap them in butcher paper. Much quicker and easier. Again, there are many excellent CZcams videos about this.
Y'all are a treasure to me!! I see an Excluder in my future!! Thank you sooo much!
Love how you two live the life as I remember as a young man growing up. When you move away from that life style for other things in life, you remove yourself from the good old days and always wish you could go back and do it all over again, as the saying goes I wish I know now when I was younger. it may seem a hard life to others and yourself some times. however if you are enjoying life and having fun while doing it, it is not a hard life just a well lived life. Keep up the good work and remember a body at rest stays at rest and a body in motion says in motion.......
Cook those backbones and ribs with potatoes, delicious. Cook some soup beans, mustard greens and cornbread. Good, good southern eating.
I love backbones boiled on the stove with potatoes cooked in them. Your lard is so pretty. You are a very hard worker. Love your videos.
I put my lard fat through the meat grinder. Make so much a difference when cooking down your lard. We do our pork too. I was walking right along side ya'll.
Brings back memories of helping my Granny with hog killing time..they did their own processing & PaPa went around helping neighbors too❤
You look tired I’m sorry I’m not there to help you out. Blessings and love. Hang in there. You got this.❤❤❤
Just a busy busy time of year for sure!
love you all that is how I was raised great eating I fixed neck bone last week I cook a few tater with mine ,
I can’t get enough of watching all y’all’s videos. Hey Megan I have a GOOD cucumber relish. I’ll send it to you .
Thanks, Megan. Love what y'all do.
Honey, when you all are grinding the pork meat for sausages, have them grind your lard too, then when it renders, you're left with shrivels to fry up with a nice chunk of homemade bread to sop up the fat. So darned delicious!
I cover the burner with foil. Make a dome over it and it keeps grease off the burner so you don't start a fire inside.
I bet that barbeque is delicious and that lard is beautiful. There's nothing like chicken fried in lard. Mama used to cook backbones years ago and they were really good.
We always get the pork back bone and neck bone from the slaughter house. I'll toss mine in a pot with dry beans to boil up and season.
I do my lard and tallow in the oven instead of on the stove. It is easier and does require watching. 200 degrees. in a big pot. I do mine in a canning kettle.
Your lard is beautiful! I love how white it is. Enjoy your channel!
Your AWesome😍
Hi there Meagan, Still playing catch up with the videos before I found you! Girl, I could be your Grandma but you do things that bring back memories of my Mama and Daddy. Papaw raised a hog and a cow every year. Daddy help him butcher the pig and Mama helped my bonus Mamaw make sausage and such. They divided the meat since there was only 6 of us between the two families. My Daddy loved backbones and ribs and he liked them the way you do….boiled and seasoned. Sometimes Mama pot potatoes in with it. I liked it with cornbread….i like almost everything with cornbread😂😂 You continue to impress me as does Andy. I would have been proud to have had kids like you two. Take care and thanks for showing me how to make lard. I had no idea. 🤷♀️ Bless you…💜🙏🏻
Thanks for sharing your butchering process.
I've been using a slow cooker to make lard for around ten years. I put it on when I go to bed, and by mid morning I can jar it up. A little water (about 1/4 cup) in the bottom and on low. I 'slotted spoon' out the fat pieces and finish them on the stove so I get good cracklins. The lard off the fat pieces I cook on the stove aren't so nice and white, but it's still another scant quart, and about a quart of cracklins. Out of one slow cooker. The slow cooker makes real nice white lard. (For me.) I do that for about a week or week and a half and I don't do just the leaf lard. I get good lard from most all the pig. I think the back fat has more moisture to it, but it still makes good lard. The moisture just steams off.
I also did mine in a slow cooker for many years, so easy! I make a lot more these days so I just make several batches over a few weekends time :) I loved doing it in the crockpot tho!
I really enjoy watching this channel. You are so knowledgeable and your delivery is excellent. I grew up in the mountains of southeast KY, so I’m connected to everything you discuss. Not only are you an expert on Appalachian cooking, but a total sweetheart!
I really enjoyed watching you process your own pork. It's so gratifying and so delicious. I tried something different last time and carmelized sweet onions to add to the jars of pork. Turned out really tasty and good just heated up or with bbq sauce.
Thoroughly enjoyed the video. Thankyou.
Megan I like to cook backbones or neckbones with turnips and use spicy German mustard as my condiment. I learned this from an old Cherokee lady. Cracklin cornbread is the bomb with a pot of pinto beans.
We have the same smoker and it’s great for making our smoked venison jerky.
Back bones and sauerkraut fried together delicious
I usually cut my shoulder up into one pound or so chunks and freeze it after smoking. Living in Eastern Carolina it's a bit heretical to say that my husband and I prefer pulled vs chopped BBQ. Plus I can slice the pieces to make Cuban style sandwiches and it holds up better when making Brunswick stew.
I vacuum seal and freeze smoked pork butt for sandwiches anytime! I can it too dry to maintain flavor and texture. Both are good
Beautiful lard!
So good
Excellent job and that pork looked yummy.
Just discovered your channel Meagan. Just the kind of information I'm looking for delivered in a pleasant and straight forward way. Going to give it a try to make my own lard. I've been using bacon grease and butter for my cooking, but want to get away from them. Thank you for sharing your knowledge with us. Best wishes, Deb
Your a lot of fun to watch.
I always enjoy your videos and appreciate you sharing your family adventures/life ❤
Love that pot!
First time ever seeing this done, thanks for sharing this with us…..
Fantabulous job and everything turned out delicious from the way they looked. The lard turned out so good. Thanks for sharing with us. Fred.
When i fix back bones i cook in big pot with potatoes it is great you will like it better than just boiling the meat !!! Great job great video god bless
Neck bone and cornbread dumplings are delicious
Looks delicious, great video.
Pit boss smoker best I have ever used!!
Gorgeous as snow that lard is!
Best ever
Have the Hubby build you an Ugly drum smoker out of a 55 gallon drum. Cheap way to have a good smoker. Plenty of info online on how too.
Looks delicious 😅 thanks for sharing 😅😂❤❤❤ besafe and GOD Bless 🌹❤️🌹❤️🙏🙏🙏🙏🙏🙏
I have always put a lock on my smokers because everyone wants to open the door and look
❤❤❤❤New subbie here❤❤❤❤
Nice to see things being done the ole' fashioned way. I am literally watching video after video.
Thanks for sharing your recipes.
Keep them coming.
God Bless!
thank you and welcome!
I don't have any animals that I raise. The last time I bought some pork shoulder/butt that was on sale, I saved all the fatty pieces since there was a lot and put them into the freezer. When I have time, I'm going to turn them into lard. It will be the first time for me to do it and I don't want to rush it.
Everything looks great! I'm gonna try making lard!
Making lard is basically the same as making Ghee and if done right is shelf stable for a long time. I use a lot of Ghee, I don’t have access to the pork fat, wish I did.
liquid gold 🏆and yum~!🏅
Love smoked backbone. Cooked some for work one time most of the guys at the firehouse had never heard of it. They made quick work of it. After that they would ask when you going to cook more of that backbone
The backbones are one of our favorite cuts too. I put them in a covered roasting pan with water, salt and pepper for a few hours then take the lid off and brown them some so the meat gets a little crispy.
Use everything but the oink!😊
I wanna see the Moonshine still! I understand probably not fitting for youtube tho!! lol
You’re funny!😆
Oh my goodness, backbone cooked with onions, taters, and cabbage then when meat is tender remove it from the cooker and thicken the liquid left, add meat back in gravy veggies and serve with cornbread. So good it wil ya take back stuff you didn't steal.
I am going to give that a try!!
Get a cold smoke tray for when you do bacon and you don't have to turn your smoker on
Great video! That smoked pork looks sooo good! 😊
You all are doing a great job!!!!😇!😇!😇!😇!
That looks so good, I wish y’all were my neighbor.. ❤
Backbone baked with sauerkraut is delicious.
Love ya channel
Thank you!
Nice! I use my milk filters to filter lard. Getting ready to do ours
Neck bone and back bones are great cooked with saurkraut.
your lard looked like pure gold i bet its really great. I have 2 quart jars in the fridge from our bacon we cooked and its wonderful i also have one of those smokers
Use a coffee filter in your funnel
Enjoyed the video.
I love crackling cornbread.
👍👍👍👍👍👍👍👍👍❤️❤️❤️❤️❤️❤️❤️❤️
That roast looks amazing I want to make lard
Use that bone to flavor your peas, green beans…
To make the lard all you do is cut up the pork fat and cook it slowly? Very interesting. Please show us how you use the cracklin.
Yes, I like to add a little water in the bottom of the pot just to keep it from sticking when it first starts cooking, but yes other than that just cook it down low and slow until you have crispy cracklins!
I helped my friend can sausage we cooked it in patties and jarred it put fat over it really good do you not can any bbq meat? I love watching you guys!
I have canned it once before and mailed it to my BIL when he was deployed overseas, he said it was delicious.
Mmmm 😋 that bbq pork looks good
So I see that you have that lighted bottle I’ve been making a craft I make lighted bottles and I sell them but I would like to gift you one is that your PO Box in the prescription below or I can check it on your Instagram I guess I’ve been doing lighted bottles for so many years I stopped When I started taking care of my father-in-law is probably been three years I still have a whole bunch. I also do for children for teams you know baseball teams football teams do a lot of them for the ladies in their kitchen. I have a really beautiful Mona Lisa one that I’ve had for years and I just got through changing the lights out because I can change lights out as well, but I like your video on the Lord very clean very nice
What do you feed your dog?
Do you make dog food from the scraps of chicken? The heart, lungs, etc?
Yes she gets the chicken scraps and her favorite is chicken feet. She also gets eggs, fresh milk, and scraps from when we process our hogs. She still is offered dog food, but doesn't eat it much with all that other goodness around lol
Great video
Thank you for your outstanding content!!! May I ask approximately how many quarts of lard you render per hog, more or less?
From one pig I usually get around 6-8 quarts of lard, but I usually only render the leaf fat, you would definitely get more if you rendered the fat trimmings as well.. thank you so much for your kind words!
All of that looks so good!! I saw/heard somewhere that you could put your fat in crockpot....put on low...let it cook overnight and you would have your lard...have you ever done it that way???
Yes! When I used to make small batches I loved doing it in the crockpot! You don't have to watch it nearly as close because the crockpot doesn't really get hot enough to scorch it!
@@TrueGritAppalachianWays thank you!! I want to try in crockpot as I am definitely not a pro lol
You need a GFCI in that counter receptacle,be safe,love your videos 🎉❤🎉❤ f j b 😊😊😊
New sub here and love your channel. Question for you I’m new to making lard and I just went to a butcher and got some beef lard. I wanted to go ahead and melt it down but I see you’re using pork lard… Do you have a preference? Is there a difference, any information would be great♥️
Great video! Did you use the bone from the pork? I like to make broth from that smoked pork bone, and use it to can black beans. You could do whatever kind of beans you like. Yummy!
I didn't on this particular shoulder but I have in the past, it does make delicious broth!
We love the backbone and just boil them .when I eat backbone looks like half hog in spare plate
Where did you get your pot that you cooked your lard in and how big is it? I love that pot! I love watching y’all!Thank you
Its called a biltmore potbelly stockpot, I believe you can still find this one on the Belks website. I got this one as a wedding gift a little over 10 years ago, it is def my favorite pot!
I was just wondering what you do with a Cracklin you didn’t mention that after you canned all the lard what do you do with the leftovers there?
I freeze some of them for cracklin corn bread, give some away and feed some to the chickens lol
[Stephen’s wife, Laura] Nice video! Where do you get the pot you are using for your lard rendering? Is it heavy bottomed? Thanks!
It’s called a potbelly stockpot, mine is a biltmore brand I believe you can still find them at Belks
How is rendering lard from pigs different from beef? Is it tallow for beef and lard for pork. I have so many questions.
Yes you are right tallow from beef, lard from pork, pretty much the same process ☺️
Do you just use the leaf lard? We always used the lard trimmings as well for rendering. Just asking. I know the leaf makes a prettier, whiter product.
We have used the other fat as well but mostly leaf fat
May i ask you a couple of ??? In about a week or so i need to know a few things so i can go on with the hog we got butchered . I will be talking to you in about a week if thats ok with you . God bless and thank you.
Sure send us an email hello@thelawsonfarm.com
Whaats. Your recipe for your chow chow?
Good viedo eaves cornith ms where are u located?
North Carolina
What part of the fat is best for making lard?
Is all pig fat good or just sections of the fat?
You can make lard out of any of the fat trimmings, but I prefer to use the leaf fat, the fat around the kidneys, my personal opinion it makes the best lard.
@@TrueGritAppalachianWays thank you for all your help and information.. much love and appreciation from Australia