Crisco

[WRideout]

Even here in PA, WalMart has a whole section of Hispanic type foods on their shelves. You can usually find manteca (lard) if you can't find it anywhere else.
Wayne

[Kraschenbirn]

All our 'big box' supermarkets carry 'unsalted lard' in 1-pound packages; usually in 'Baking Supplies' section. Been using it for years in my Emmert's lube.

Bill

[Walks]

My Dad used Crisco in his Bullet lube mix, 45/45 Crisco/Beeswax and 10% something I can't remember.

BP lube was 75%Crisco and 25%beeswax in the cold months and 50/50 in the summer. Still us that formula today. For cap&ball and front stuffers I use it straight. Just don't take your Wife's can of Butter Flavored, there will be NO Cherry Pie For You when you get home.

[FLINTNFIRE]

Funny crisco seems to go nasty over time , and I have a tub of the butter flavored that has one past good baking and it is for black powder lube now.

[SSGOldfart]

Word of caution you want unsalted Crisco for mixing BP lube

[WRideout]

Funny crisco seems to go nasty over time , and I have a tub of the butter flavored that has one past good baking and it is for black powder lube now.

I do the same thing; olive oil too.
Wayne

[soflarick]

In my part of the word manteca/lard is still a cooking staple that is bought by the gallon bucket. Tex-Mex food doesn't taste right without it. The food is delicious, but diabetes is rampant down here. I live in the land of the one legged Mexican.

As Emeril Lagasse used to say: "Pork fat rules"

Mmmmm, breakfast tacos. I miss those. The plates of floating egg and chicarrones, I do not.

Yea, bit of necro-thread, and off topic, but I had to comment.