CHEFS Thanks Meatpaper

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heartpig On behalf of all of us at the C.H.E.F.S. program I would like to thank Sasha Wizansky of Meatpaper and Mark Pasternak of Devils Gulch for there gracious donation of the pig that we butchered at the issue #6 party.  Since the live butchery demo at Acme Chophouse, the students and I have completely made hot dogs, consomme, rolled face, rendered lard and bacon.  We currently are curing curried copa.  In the future the step by step process with the finished product will be posted when complete.  

Thank you again to everyone at Meatpaper, the volunteers, all the meat loving guests and the chefs that killed it that night.

Chef Thom Fox (Acme Chophouse)
Chef Staffan Terje (Perbacco)
Chef Leif Hedendal
Sam White & Chris Kronner & Friends (OPENrestaurant)

Rendering Back Fat

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Lard is something you always need on hand, especially if you are breaking down whole animals and you need to use all the fat.  Here is step by step of rendering back fat.  You can also render back fat by grinding and cooking it down in a pot with a little bit of water.

If there is still water or impurities in your lard bring it to a simmer and let it cook till it is fully clarified.