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RE: Curing bacon and rendering lard!
You could always try with the strainer, but I think sturdy paper could work too instead of fabric. I would have imagined sheep to taste more, that's interesting.
You could always try with the strainer, but I think sturdy paper could work too instead of fabric. I would have imagined sheep to taste more, that's interesting.
Yeah the sheep fat is very mild and not "sheepy" in comparison to the meat! Thanks I might try both and see what works best.