How to Lard Meat
In today's health conscious society, we actively trim away all visible fat to reduce the bad cholesterol and calories. Frequently, it also removes much of the flavor. Larding meat is a way to put flavor back in and create a marbled effect from lean, inexpensive cuts of meats. Read on to learn how to lard meat. Does this Spark an idea?
Things You'll Need
- Lean meat
- Fatback or salt pork
- A larding needle or knife and wooden spoon
Instructions
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1
Purchase some salt pork or chilled fatback to lard your meat.
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2
Cut lengths from the pork that are the length of your meat plus one inch. The strips should be between 1/8 inch and 1/2 inch wide.
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3
Place a strip of the fat that you just cut into the grooved area of a larding needle. If it has a hole in it, make certain that the fat is allowed to hang behind the needle.
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4
Go with the grain of the meat and insert the needle. Continue to twist the needle through until at least 1/2 inch of fat comes through on the opposite side of the meat.
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5
Hold the end of the fat as you retract the needle by twisting and pulling it. The fat remains in the meat.
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6
Continue to do this every 1 1/2 to 2 inches across the meat, until it's completely covered.
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1
Tips & Warnings
If you don't have a larding needle you can use a kitchen knife to begin the holes in the meat, and then use a wooden spoon handle to push the fat through.
