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.
Near as I can tell I have a jar of it sitting on my counter.
When I do a pork shoulder I use a drip pan. All that good fat and juice is captured instead of going down the drain. I let them separate and jar up the fat. The juice (some of it) is added back to the meat with some bbq seasoning. It makes a great sauce that doesn't over power the meat. Pretty much just re-enforces the flavour.
Most often the fat is immediately used to make beans. The recipe I have calls for sauteing onions in bacon. I've swapped that out with rendered smoked pork fat and add some of the bbq in later.
You might try a Mexican grocery store. Sometimes they sell a homemade lard that has a very deep roasted taste. It is not smoked but very flavorful. This is what makes the refried beans in some Mexican restaurants so good.
If you don't speak Spanish it might be difficult. Google says "roasted lard" translates into Spanish as "manteca de cerdo asado". I don't speak Spanish so check with someone who does.
I can see it being done the same way that chefs do ice. They take a large chuck of ice and place it on the grill with a pan under it. I was told this allows for the smoke to work on each layer if ice as it melts (Huge amounts of surface if you think about it) This was explained to me at BOKA in Chicago.
I can definitively see smoked lard being done the same way. Very cold or frozen lard being smoked over a pan to catch the drippings. Very Chowhound thing to do.
Most here are replying with "lard" not "smoked lard."
Smoked lard is NOT lard, but is basically a Scandanavian and Central EU meat that is what in the states we would call a piece of pork belly that has been smoked like we here in the US smoke bacon, ham, etc. I could not find a recipe for it, but there is a picture of it here.
One takes pork belly or any relatively fatty meat from any warm blooded animal, covers it in herbs and spices, and smokes it using the cold smoke method.
In the states, a good piece of slab bacon is an adequate substitute although it lacks the herbs and spices.