As I had a bit of comments both here and on facebook about the grinding of the fat, I wanted to just do a quick photo blog of the difference..
So here it what I used to get
and then I would cut it up and render it down
You see the huge difference in getting it ground right out of the package
the first difference is that it takes you a lot less time, and my butcher costs is the same, I pay per pound, be it in chunky raw hunks or ground and wrapped, second it takes less time to process by around four hours for the same crock pot full, while crock pots are energy saving, four hours less is still four hours less.
Here is the main things I use to work it, I strain it with pasta strainer, getting as much of the bits out(which my birds eat like candy) as possible, this was five packages worth of ground which were to be right around a pound per (but my butcher plays pretty loose with that, he can be a bit under or a over.. anywhere between 3 oz on either side, this would drive some sellers crazy but because its for my own home use, I am good
Then I use this lovely metal with a screen, it was got at Princess Auto in the camping section (it came as a xmas gift about three years back) and its to make fresh grounds free coffee, but I use it for so many straining things.. I love that its stainless steel, I can take out or leave in the metal screen depending on my needs.
I got 4 an half pints of fat, this is my large black girls fat, if you did not know that it was lard, you would think it was the nicest looking honey 🙂 in those jars.. Tallow and lamb or sheeps fat comes out more white for me.