So maybe here are some ppl who like edibles but are not so into sweets or peanut butter. Personally - there is no cake that beats bacon. Or beef. Or ... Well any meat.
Where I come from we eat lots of pork. We may have not many world known recipes over here - well, for a reason to be honest - but there is always a good lard time. Pigs fat. It may sound gross but once you fry one time chicken in lard - you will never, ever fry it in a different way.
anyway - here is the recipe for cannalard.
Ingredients:
Lard ( butter stick or bit more)
Bacon
Some pork sirloin (or any other nice, lean part)
Salt
Thyme
Pepper
Pickles
Bud (good quality about 7-10 well grounded decarbed or more AVB)
How to:
Fry the pork sirloin on a nice spoon of lard. Use some salt, pepper and thyme as seasoning. Medium temperature.
Fry 3-4 minutes until brown outside and well cooked inside - not well done if it is sirloin, treat it like beef steak. Other pig parts - always well done.
Well done doesn't mean overcooked so if you want year meat well done but not dry start with a hit pan on high temperature and fry the meat from beach side for 1 minute and than turn to lose temperatures to cook the inside.
In the same pan - no cleaning - fly bacon. Than melt lard in the same uncleaned pan.
Chop bacon and meat (before cutting let it rest for 10 minutes after it's out of the pan) into small pieces and mix it with lard. Throw in the bud and let it cook for 10 minutes on a low temperature. Very lot
Put it in a jar and let it cool down.
After 6 hours put it on some freshly baked, crispy bread, add sliced pickles and spread a bit salt and fresh pepper over it and make sure you have a workout and light diet next day.
Enjoy!
Tastes great with cold vodka.
Where I come from we eat lots of pork. We may have not many world known recipes over here - well, for a reason to be honest - but there is always a good lard time. Pigs fat. It may sound gross but once you fry one time chicken in lard - you will never, ever fry it in a different way.
anyway - here is the recipe for cannalard.
Ingredients:
Lard ( butter stick or bit more)
Bacon
Some pork sirloin (or any other nice, lean part)
Salt
Thyme
Pepper
Pickles
Bud (good quality about 7-10 well grounded decarbed or more AVB)
How to:
Fry the pork sirloin on a nice spoon of lard. Use some salt, pepper and thyme as seasoning. Medium temperature.
Fry 3-4 minutes until brown outside and well cooked inside - not well done if it is sirloin, treat it like beef steak. Other pig parts - always well done.
Well done doesn't mean overcooked so if you want year meat well done but not dry start with a hit pan on high temperature and fry the meat from beach side for 1 minute and than turn to lose temperatures to cook the inside.
In the same pan - no cleaning - fly bacon. Than melt lard in the same uncleaned pan.
Chop bacon and meat (before cutting let it rest for 10 minutes after it's out of the pan) into small pieces and mix it with lard. Throw in the bud and let it cook for 10 minutes on a low temperature. Very lot
Put it in a jar and let it cool down.
After 6 hours put it on some freshly baked, crispy bread, add sliced pickles and spread a bit salt and fresh pepper over it and make sure you have a workout and light diet next day.
Enjoy!
Tastes great with cold vodka.
