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	<title>Road To… &#187; fat</title>
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		<title>Homemade Hot Dogs</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/01/17/homemade-hot-dogs/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/01/17/homemade-hot-dogs/#comments</comments>
		<pubDate>Sat, 17 Jan 2009 13:36:29 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[casings]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[hot dogs]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[sheep]]></category>
		<category><![CDATA[smoke]]></category>

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		<slash:comments>20</slash:comments>
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		<title>Emulsifying, Stuffing, Poaching and Shocking Sausage</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/12/29/emulsified-and-poached-sausage/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/12/29/emulsified-and-poached-sausage/#comments</comments>
		<pubDate>Mon, 29 Dec 2008 15:46:56 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[casings]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[meat]]></category>
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		<title>Rendering Back Fat</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/11/12/rendering-back-fat/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/11/12/rendering-back-fat/#comments</comments>
		<pubDate>Thu, 13 Nov 2008 05:40:58 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Technique]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[lard]]></category>
		<category><![CDATA[render]]></category>

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Lard is something you always need on hand, especially if you are breaking down whole animals and you need to use all the fat.  Here is step by step of rendering back fat.  You can also render back fat by grinding and cooking it down in a pot with a little bit of water.
If there is still [...]]]></description>
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		<title>Step by Step Blood Sausage en Croute</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/09/30/step-by-step-blood-sausage-en-croute/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/09/30/step-by-step-blood-sausage-en-croute/#comments</comments>
		<pubDate>Tue, 30 Sep 2008 09:33:41 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[blood]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[CVap]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[sausage]]></category>

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Soak bread in cream mix, when real soft blend with hand blender until smooth.  Blanch fat back in boiling water until soft all the way through (for about 25 min.), set aside.  Sweat the onions in butter until soft, but do not brown, add flour and cook on low for 2 minutes.  Add the thyme, [...]]]></description>
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