pqtex

I'd mention it to the manager, but I'd also call the health inspector to report that the restaurant had a sick employee working. For myself, I've turned around and walked away when I've seen food handlers who are obviously sick, or food handlers who are not following health and safety guidelines. I once saw an employee at Subway use her long fake fingernails to "cut" the sandwich bread instead of using a knife. I called the manager when I got back to my office, and after talking to her a bit, realized that SHE was the guilty one! My second call was to the health department. And no, she was not wearing gloves either. I get pretty bothered when I see food handlers or money handlers wipe their nose with their hand, or touch my utensils and rims of drinking glasses, even when they aren't sick (that I know of). Jill

There wasn't anything except fat, to the best of my knowledge. I was worried about it at first, but I don't think the food processor had anything to do with it since I was left with a pot full of crackling crumbs (instead of bigger pieces). I started with just enough water in the pot to keep the fat from sticking, per instructions. That should have all cooked out, but even if it didn't, the fat and water would have separated in the jars. I've since read that hog is "soft" fat and beef is "hard" fat, but even those distinctions don't explain why it is a liquid oil. I was working with only 3 lbs of fat and it rendered to 3 pint jars. I had trimmed the fat very well. I had never done this before, so I don't know what is "normal" and what isn't, but it seemed to do what it was supposed to do...except firm up! I may take one pint of it, reheat it for a bit, strain it again, and see what happens. Or I might just use it as is and wait until next time to try again. I'm just curious to know what happened and why! Thanks, Jill in Texas

Thanks for the reply. I let it cool on the counter in mason jars, then refrigerated it. It is still liquid, after more than 24 hours. I searched the internet trying to find a reason with little success. I saw a reference to the difference between belly fat and back fat as maybe the reason, but no further explanation of it. The oil is fine...I've already used it in a couple of cooking applications, but it isn't a soft solid like I expected. This was also from the fat on a wild hog, not a farm raised one, if that makes any difference at all. It was my first time to do this, and found it quite easy...the small size I started with didn't seem to make any difference...it just didn't take the end form I expected. I will keep this refrigerated and use this as I would any oil until it's used up. Maybe next time will turn out differently! :-) Jill in Texas

I stored the 3 pints of the rendered fat in the refrigerator overnight, but it never solidified. It's a lovely clear color, but flows just like liquid oil. Is than an effect from not rendering long enough, or from the type of fat used (back fat, not belly fat)? Try to reheat for longer, or just keep refrigerated and use as-is? Jill in Texas

So far, so good. It has been melting nicely and I've been dipping/pouring it off. It looks like I'll get about 3 pints from this batch. thanks for the input. Next time I'll either cut it by hand or use a grinder. The food processor was definitely overkill!

Hello all, This is my first time to render the fat from a hog into lard. I read all the instructions about cutting the pieces small and thought I had a good grip on how to do this. Simple, right? I used a food processor because I don't have a grinder, and I ended up with more of a fat puree than bits and pieces. I put it all in the cooking pot anyway, but was wondering if this would still work. Any advice or suggestions on this? Thanks... Jill in Texas

Thanks for the reply. I'll look into it some more and may give it a try. Jill

Sounds interesting, but does anyone know what these freeze dried foods taste like? Jill

I'm kind of late to this party, but I have a suggestion for the over-gelled jam! I made plum jam last year and had one batch that was way too thick and over-gelled. I spread it out on the fruit roll-up sheets in my excalibur dehydrator. I don't remember how long I dried them, but it was to a pliable stage. I peeled the "candy" off the roll-up sheets and rolled them up tightly, kind of like a jelly roll. I cut the rolls in one-inch pieces (about the size of a tootsie roll) and wrapped them in parchment paper. I did a second batch even drier and they were more like hard candies instead of chewy. Hope someone can use these ideas. They were both delicious! Jill in Texas