Pig fat chips

atomicsmoke

Master of the Pit

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Apr 3, 2014

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Toronto, Canada

• Dec 17, 2016

• #1

These are great with mustard, pickles or sauerkraut.

Fat bits and end pieces and one backfst slab cut up.

Goes in the oven with litle water

IMG_20161217_133048.jpg

• atomicsmoke
• Dec 17, 2016

 

atomicsmoke

Master of the Pit

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Apr 3, 2014

4,313

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Toronto, Canada

• Dec 17, 2016

• #2

Halfway

IMG_20161217_154029.jpg

• atomicsmoke
• Dec 17, 2016

 

atomicsmoke

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• Dec 18, 2016

• #3

Fried chips

IMG_20161218_121347.jpg

• atomicsmoke
• Dec 18, 2016

Rendered grease

_20161218_133911.JPG

• atomicsmoke
• Dec 18, 2016

 

daveomak

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Nov 12, 2010

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Omak,Washington,U.S.A.

• Dec 19, 2016

• #4

Atomic, morning...   What temp was the oven ??   I don't understand the golden color...   does it "whiten" when cooled ??   No complaints..  looks delicious...  Maybe I've never noticed the color when hot....

Upon thinking about this....  I've noticed a "nuttier" flavor of stuff when I upped the temps when drying or rendering..  Which is good for a different flavor profile...  Dried garlic and onions comes to mind first...

 

atomicsmoke

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• Dec 19, 2016

• #5

Temp was 300. I usually go lower but the schedule was tight.

It turns off-white when solid.

_20161219_061427.JPG

• atomicsmoke
• Dec 19, 2016

I eat it as bread spread with pickles, to grease up some salads and cook with it.

 

Last edited: Dec 19, 2016

disco

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Oct 31, 2012

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Canadian Rockies

• Dec 20, 2016

• #6

Way cool idea!

Disco