How do you make smoked lard?
Can you just use the drippings from grilling, or is there a better technique?
I've rendered fat on the stove to make lard in the past, but I wasn't sure if there was anything I need to know before making smoked lard. For example, when you render fat on the stove, you have to use low heat so you don't burn the fat, but that may be a little harder to do on a charcoal grill.
Prolly not, and I smoke everything from pork to beef to meatloafs and dozens of things in addition on both a dedicated specialty elec. and charcoal smoker regularly.
I guess as JerryMe asks, what are you looking for.
If just rendering with smoke, get to your desired temp and then throw wood of choice in your smoke box or cast iron wood chip holder and add fat/meat with catch darin pan and keep adding wood til done.
Most fat i get in any meat is tossed out as the meat is the desired product. As for rendereing, it may render too fast at 225 to 250 and not pick up much smoke flavor. Much below 200 I;d be a little hedgy but it sounds like a good science project to confirm a good process.
Try it and see what you get. I normally render beef fat in the oven for later cooking due to the profiles I'm looking for, but I guess if you;re looking to shortcut a huge stockpile of pork fat that is smoked, it may get you there, albiet most use the fatback or pork belly/bacon approach.
Whenever you cook bacon, that greasy stuff left at the bottom of the pan is basically smoked lard (plus some salt and whatever curing/seasoning ingredients might have been in the bacon).
What are you going to do with the smoked lard?
You can use it as a smoky substitute for regular lard for most baking applications if you adjust for salt. Deep frying and other high temperature applications might not work as well because it's not as pure as plain lard.
Lard is rendered pork fat. Being rendered, it doesn't have the structure to stand up to being smoked on a grill as you might smoke a pork shoulder or brisket. Share some info such as where you have had it and in what form.
Going off nothing more than your nomenclature, were I to make "smoked lard" I would set up a cold smoker and place within a shallow container (to maximize surface area) of rendered lard. A little more info is needed, I think. Smoked lard smacks of buzzwords. Does it exist? Sure. But it ain't common.
To Tom's point above, why not just use bacon drippings? It is effectively the same thing, though a little compromised from the high heat and additives.