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Gidday,
Dogs nailed a beautiful fat young boat up Mohaka way in the weekend. It had the frame of a 120lb but came in at 150. Fattest pig I’ve ever seen, we’re doing the whole thing into bacon but I took a couple kilos of leaf lard out of it.
I want to mix it in with a heap of old stag meat for mince.
Do I have to render it down first or just dice it up and evenly put it through mincer with venison?
Attachment 189093
Attachment 189094
pork fat is free from your local butcher why risk it with wild stink?
Nice porker
cutting fat to size to fit in the mincer and freezing it and making sure it stays cold is the trick to running it thru the mincer
if it warms up it becomes a problem
It’s not a stinky pig, very mild. Plus leaf lard is used for baking because it doesn’t stink.Quote:
Originally Posted by Bill999
Don’t know what butcher you use but the home kill guys round here have to buy it for their small goods when they get short on mutton fat.
