Set it and forget it...at least temporarily! Oven render lard at a low temp and do your laundry, wash the car and hike mount everest if you can do it under 6 hours! All while rendering your lard with this easy oven technique.
Of course after my recent purchase of a whole pig, bacon was certainly on the agenda for one of the slabs of belly. Unfortunately, bacon does not come off the pig ready to go — first you have to cure it, then you need to smoke it! We will walk throug
ChefSteps soaks the salmon in pastrami brine for 48 hours, then smokes it at a low temperature. The result is a smoky, savory salmon that flakes into bite-sized morsels, and has a slightly sweet bark. It's just the way salmon candy should be.