Need Help. curing bacon and what to do with back fat

[Livinzoo]

I just got my pigs back from the butcher. He said to take the pork bellies and
coat them in salt. Keep them salted for at least 7 days per inch of thickness.
Then cut some off wash it and fry it to see if I like it. Does this sound
right? They have been in salt for 24 hours now.

Also he gave me a bag of back fat. What can I do with it? Can I render lard?
If so can you point me to some directions?

 

[Camelot Farms]

I use fatback as a flavoring.
DH's fav is when I add it to green beans and simmer all day...

 

[AhBee01]

Yes you can render it. I did mine in a roaster outside, and it takes all day(a tip I got from here, it smells!). Do it slow and low, so it doesn't burn! Then you can use it in pie crusts, or to fry chicken or what ever you like to fry. I put mine in mason jars and froze it.(I let it cool, and put it in the fridge a few days, then froze!)
I don't know about the pork bellies.

 

[Sugar Sand Farm]

check out this website its one I found when we did our pigs last year. It tells you step by step what to do. We decided to just make more sausage instead lol
http:www.3men.com/bacon_making.htm
Hope this helps Micki

 

[blueberrylu]

If you google bacon, there are several sites that tell you how to cure it and all.

 

[horsejody]

I use it when I can beans.

 

[foweler]

Home made lard is supposed to be the best. The best stuff is said to come from the kidney fat (or around that area I think) but back fat should be great too. Way better that the partially hydrogenated stuff at the store or shortening.

I haven't rendered my own yet but am planning too eventually. I read to put it in an oven safe pot and bake it at around 200 - 250 for several hours. Any bits of meat will fry and float to the top and they call that cracklin.