KimT2au
You bet they die
Hi all,
For years I have rendered pork fat into lard as we have had a couple of dogs with acidosis and the vet told us to give them a table spoon of lard in their dinner each night to help ward off the acidosis attacks. Anyway, I made a batch yesterday and for some reason I cannot fathom I put salt in the water and I now have salty lard. I guess my question is of the how long is a piece of string variety - but will I be able to use this lard for soap making? I certainly won't be able to use it for pastry as it is too salty but I guess the dog won't complain.
I wondered if I boiled the lard a couple more times, each time with fresh water, if the salt might dissolve into the water and lessen in the lard.
I probably put about a table spoon of salt into the water and have about 1.5 / 2kg of lard, I haven't weighed it yet so I don't know exactly, I just ran my finger over the top this morning and could taste the fat.
For years I have rendered pork fat into lard as we have had a couple of dogs with acidosis and the vet told us to give them a table spoon of lard in their dinner each night to help ward off the acidosis attacks. Anyway, I made a batch yesterday and for some reason I cannot fathom I put salt in the water and I now have salty lard. I guess my question is of the how long is a piece of string variety - but will I be able to use this lard for soap making? I certainly won't be able to use it for pastry as it is too salty but I guess the dog won't complain.
I wondered if I boiled the lard a couple more times, each time with fresh water, if the salt might dissolve into the water and lessen in the lard.
I probably put about a table spoon of salt into the water and have about 1.5 / 2kg of lard, I haven't weighed it yet so I don't know exactly, I just ran my finger over the top this morning and could taste the fat.