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perfect thank you everyone for the advice and forktender for the ice tip! brine is ready to go and i’ll definitely be adding ice in the morning!

hey all, had a quick question about brining. i’m picking up some chicken tomorrow morning for a bbq saturday and want to get it in the brine as soon as I can. can I make the brine tonight and leave it out overnight so that it’s cooled down and ready for the bird in the morning? i just use water...

Alright I’m back home and the lards looking better, it’s continued to firm up although a couple of the jars are still a bit runny. I’m gonna leave it out a while longer then put the extras in the freezer. I think I’m gonna keep cooking the leftover fat though, looks like there’s plenty more lard...

I think that’s my issue there, not all the skins were crisp. Didn’t realize I had to keep going lol, I was worried about overcooking on my first attempt. I’m gonna put the fats back in like you said and finish it off on the stovetop

I did it with the lid off but I imagine you’re right and the oven did trap some moisture. Think I’ll finish it off on the stovetop tonight over low heat, I don’t think the skin was finished either as another commenter mentioned all the skins should be crispy and that was not the case. I saved...

Hey guys! I tried rendering lard from pork skin for the first time last night and I’m not sure I’m done yet lol. I had it in a Dutch oven in the oven at 225-250 for almost 5 hours and thought it looked complete. But this morning it looked like there was some separation in my jars that could be...