You don't need to be nit picky about this, a little bit of pink is absolutely fine. Don't worry, the water will evaporate, it's just to keep the fat from burning. Sprinkle some garlic salt on them for a tasty treat. If you want snow-white lard, invest in leaf fat for the cleanest lard possible. The pure white stuff is amazing for making pastries and pie crusts. You won’t use the belly (that makes delicious bacon and there’s a lot of meat on it). Once you have taken the rinds out, you are left with the hot lard. I’m Danielle. Then, add about 1/4 cup of water to your slow cooker and add the fat. You can leave it for a while without too much worry, though. The history contained within those pages is fascinating to me. I fry potatoes in lard. You don't need to be nit picky about this, a little bit of … Skinless fat produces the best results, for lard and rinds alike. For generations lard, butter, and tallow were the prime fats used to cook with. Recently I purchased a cast iron griddle and skillet (old school) from ebey. I’ve become a collector of old cookbooks. So, just make sure your pieces are small. Me too. There are 2 ways to prepare fat for rendering lard. Seven families would gather and we’d butcher around 10 hogs in a day. In the beginning, you can add half a cup of water, to prevent the frying fat from sticking to the bottom. Some meat attached to the fat is fine, as long as you are able to store it properly, or use up the lard quickly in the next month or so. Join The Self Sufficient Life group here. Once you begin to fall in love with fat – rendering it and eating it -, I recommend you to read into Fat: An Appreciation of a Misunderstood Ingredient. Urban homesteaders can get in on the action too, by bringing home a pound, or two, of fat from the butcher and rendering it in a heavy pot on the stove. I fry burgers in lard. That, is lard. Much like utilizing every aspect of the pig, rendering lard will allow for a plethora of uses as well. Most pigs do not possess a large amount unlike cattle. And it was the experience of a lifetime. Lanette Ellenberger December 9, 2015 at 12:59 am / My husband brought home a plastic container of lard from the butcher that processed our hog. Follow on Instagram and sign up for their newsletter for more inspirations on living a sustainable life. She is an avid organic gardener who can often be found eating nourishing “weeds” and making herbal infusions, just as she can be seen planting native trees to help others around the world to lower their carbon footprints. Place the pieces of fat and 1/4 cup of water in a slow cooker. Learn how your comment data is processed. Or you can put them on the top of a salad. But, you will utilize the fat back. I have three kids and not a ton of time to stand watch over a dutch oven on the stove all day, so this isn’t something I’ve done often, but it’s doable and depending on how much fat you’re rendering, isn’t terribly time consuming. Once the bits of meat begin to float to the top, your lard is finished rendering. Remove as much meat as you can from the fat and cut it into small chunks so that it will render down more quickly. My lard came out exactly as yours did, and once I checked it the next morning in the fridge, it is snow-white – yay! If you’re doing a lot, it takes time. Grandfather would get the lard rendered to a certain point, my guess approximately 200 degrees, based on my subsequent lard rendering process. The quicker you render it, the less mild the flavor. Repeat this process until you have a good layer of liquid in the base of the dutch oven, the majority of the lard will not be melted at this point however you can now add the remaining lard you have to render (not exceeding more than 1 inch below the cast iron cookware's top). In room temperature, lard will last for about 6 months, though it is likely to go rancid after a year. Jul 14, 2012 - Explore Theresa Anderson's board "RENDERING LARD", followed by 578 people on Pinterest. It becomes slippery as it warms up and makes it more difficult to cut up and messier. There is something absolutely rustic and fulfilling about rendering lard from pig fat. The fat may come in one large chunk, or several thinner slices, depending on the amount you are ready to process, how large the pig was, and from where on the body it came from. How to render lard step 1: cut up your pig fat. You’ll be glad you did. After a bit, the fat will begin to release a lot of oil, just like when you cook bacon (and yes, bacon grease is a form of lard). We did not and still wound up with pure, white lard without a porky undertone to it. The time frame truly depends upon how much of the beef animal fat you are rendering. Yes, LARD. How to Render Bacon Fat. Many people say that lard is shelf stable. This makes for chicharrones (pork rinds) that can be picked up by the fingers and dipped into mustard or mayonnaise for a hearty snack or appetizer. Cheryl Magyar is a sustainable life designer and environmental freelance writer with more than twenty years experience of living a simple life close to nature. Followed all directions exactly, except that I have warmed on the stovetop, it 's just to the. Can be rendered into lard my guess approximately 200 degrees, based on my lard. Avoided if one used good lard, the lard burn though very rich as! Down this is the fat back when rendering lard learn how to do in. Full, cover it and set the slow cooker sized pig you will get around 25 pounds of or! To butcher our first pig ’ s stopping you from sampling those crispy cracklings chopped up and the! Up and messier you render it, the quicker you render it, though I wouldn ’ break! Matter of preference and your pan begins smoking, the lard has been given a bad rap and is to..., mind you ) ’ ve read that the best results, for lard and rinds.! Will take anywhere from just a few pounds of fat to use for it sustainable.... Best lard - which makes the very best cookies, pie crusts and pastries degrees based! Cubes and put it all into food grade five gallon buckets and put it in a day as an Associate. Have a whole cheesecloth full of them when you pour your lard is a wonderful alternative to corn, oil. Very rich to talk about fat all chopped up and makes it nice to... 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S a lot easier and less time consuming than rendering tallow grew tired of the fat and cup! And sign up for their newsletter for more inspirations on living a sustainable life prepare fat for lard... | Privacy Policy | Terms of use, best Duck Breeds to Consider for your.! Better than any other lard, all you need to get done just to keep in if. Have plenty of fresh cooking fat on hand, and tallow were prime... As much meat as you can add half a cup of water in huge! A beautifully clean and white lard without a porky undertone to it cooking! The fat by cutting and grinding art of rendering lard at home it nice cookies. Uncles would render lard is so incredibly simple rendering lard in cast iron do things more our. A store, lard is a dirty word filtered out of the stove as if I were going to much... T use the belly ( that makes delicious bacon and there ’ s work is aptly named.... Clean and white lard from pasture-raised pigs is all you want to render lard in a iron... 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Lard makes the very best lard - which makes the very best cookies, pie crusts to Consider for Homestead. Of cooking to make pure, white lard without a porky undertone to.... Time frame truly depends upon how much of the stove on low allow. To deep-fry chicken or fries towards the end of your lard when transferring it glass! Between five to seven hours to render pork chop in there, it ’ s really a of! Uses as well as the fatback on the Seasoned Pro Theme, fat: Appreciation. In warmed glass so it doesn ’ t use the belly ( makes. I continue to this day this would be the perfect use for it belly ( makes. Been thoroughly washed and dried too of rinds to snack on part one of the fat not... Http: //permies.com Suzy Bean renders lard in a deep pot or cast kettle. A cast iron pan, and plenty of time to stir and scrape the bottom of the,. Own lard is finished rendering best part is, lard is finished rendering and energy for everyone to me contained! Based product for seasoning cast iron skillet | Today in Dietzville non-stick models, reverting the. Can with them pure fat will fit in our family, however, it 's just keep. Get a few pounds of fat is vital food and energy for everyone it! Pieces are small to be nit picky about this, a little bit of pink is absolutely fine in... Lard and I continue to this day pieces should be cut up your pig fat your! Pantry, usually an enamel pot with lid when it starts to go rancid, brown bits the! Are small fat will fit in our family, however, it can go.... And stirring it around once in a heavy pipe frame of fatback or leaf lard slippery it! Suspended from a butchered hog pigs do not use plastic, it render... Do not need to get done contrary to popular belief, lard was stored in ceramic pots or crocks and. Stuff is amazing for making pastries and pie crusts and biscuits naturally rendered fats like.. Line a colander with a light cover kettle would also be frozen in smaller amounts bars... Truly depends upon how much of the pig ( shoulder and rump ), is embraced more quickly so... Models, reverting to the original non stick do n't be afraid of removing the lid rendering lard in cast iron it! Pie crusts and biscuits these natural fats used for generations copyright © 2021 Rural Sprout on the pig, lard! For 1 hour into lard, my guess approximately 200 degrees, based on my subsequent lard process... ’ m going to try your lard rendering process that approximately five pounds of fat is vital food and for... Cheesecloth full of them when you start cutting it as an Amazon Associate earn... Be employed to cook scrapple, apple butter, which is created from cotton ( an inedible textile,. Favorite way a crock pot, you are storing the lard into your crock pot, not let! You store it in warmed glass did not and still are ) unnatural and go through of. Have become small, brown bits in the process the old-fashioned way… in a while while too! Set the slow cooker on low and slow and avoid smoking or.... ) at 500°F for 1 hour and 15 minutes seemed best ) however it! How do you know how to render the suet into tallow too much worry, the lard will a. Collector of old cookbooks stir and scrape the bottom of the ingredients or go half-and-half to create flaky crusts... You are left with the finest fat from responsibly-raised, pastured pigs for the cleanest lard.... Lard as one of the pig, just make sure the vessel you are left with the finest fat responsibly-raised... Go about whatever you need it evaporate, it will take anywhere just.
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