Why render lard

Rating: Unrated 0 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0. Read Reviews Add Review. Save Pin Print More. Gallery Stove Top-Rendered Lard. Credit: Yossy Arefi. Recipe Summary test Yield:. Reviews: Most Helpful. Back to Recipe Review this recipe. What did you think about this recipe? Then I put it in the fridge until the lid seals and the lard turns white.

If you have a cool place with shelves to keep your jars, it will last a long time if sealed. I have had lard over a year old and never had trouble. A note about home rendered lard- you only need half as much as store lard in recipes as the store version has air whipped into it! I found this out the first time I make pie crust and ended up with a grease blob instead or pastry dough: Two of my kids are on high calorie diets because of absorpsion issues, so I make LOTS of home-made doughnuts, deep-fried in Lard.

I also feed cracklins to them with their eggs. A tip about cracklins,… I used to keep them in small containers in the freezer, but found they can spoil even if frozen, so I tried adding coarse salt to them before freezing and never have any go bad.

However, They are salty! I put a TBSP in a frying pan, get it hot and add some farm eggs and fry them with the cracklins, just add pepper, not salt. Have a good day, Amy. We got a few weaners about 3 years ago and just butchered one every 6 months or so, as we needed meat. The rest we just continued feeding. Each subsequent pig was larger. The electric roaster route is way better.

But live and learn. For red meat we eat a lot of deer and moose up here and I am getting 50 meat chicks soon. Having pork gives variety. Along the preparedness line, I hope to can some more meat this year, deer and wild fish from our lakes, as our power system can be unpredictable.

The hardest thing is to find people with the knowledge about this stuff. When I started, It was hard to find someone with experience rendering lard. Thanks for posting about this stuff. Once you strain them out did you add salt to them and dehydrate them or dry them out more in the oven? Thanks so much! Hi Erin, I just take them out with a slotted spoon and put on paper towel to get them a little less greasy, then mix in small freezer containers with coarse salt.

I use small containers as you thaw one out and keep in fridge, but you dont want a huge amount thawed. A few spoons is lots for a pan of eggs.

Also I grind my fat first so my cracklings are fine. What doesnt get eaten is good to give to chickens or wild birds in winter, or to add to pet food for outside dogs and cats, as they need extra in the cold months. Just learned yesterday how to make soap with lard and lye, it turned out great!

We have butchered several pigs love Ask the MeatMan videos! Not sure where our instructions originally came from, they are a copy of a copy, and the original source has been left behind. I put the rendered lard into jars, but when I went to use it, it was really hard to scoop out. You could also use custard cups or some other container and cool in 1-cup increments. Just a suggestion. Agree Heather! I know this is an old post but hopefully I can get some help just the same. A while back ago, I tried to make my own lard.

Put it in the crock overnight in the garage just in case it stunk. So glad I did because it was the most rancid smell I have ever encountered. Is back fat not the correct one to use? I will hopefully be harvesting a wild hog or two in the next few months. Would the fat from these be safe to render for lard or not? So raising my own animals be rather difficult. Any suggestions are greatly appreciated! What videos from the meatman did you reference for butchering your hog? Like you we have had experience with deer and whatnot.

I am curious when you use the fat for frying can you reuse it? For example you mention making French fries, can you refridgerate the used fat and use it again? I remember rendering hogs with my parents when I was a kid. Mom rendered lard and cooked cracklins in a big black castiron pot and when dad got the tenderloin out, she would take it and go to the house and fry tenderloin and make homemade biscuits and bring it back to the hog party. Those were good days.

Mom and dad are both still living so Ill have to bring this subject up and let them reminiece. Thanks for great post. So, is the grease left from frying bacon considered lard? Just wondering, as I save it for cooking. I save mine too. I rendered lard for the first time last summer…we had gotten a half a pig thru a local farm and i had stuck the lard in the freezer. I would never go thru huge amounts of it.. I researched it and they said it can pretty much last a super long time once it is canned..

I wonder if you could do this with wild hogs? Also wonder if you could do it with fatty small game animals like beaver and raccoon? Maybe not for human consumption, but possibly for birds and such. About how many lbs of fat did you use in the recipe? Wondering if the amount of water needs to fluctuate depending on the amount of fat? I pay a visit day-to-day some websites and sites to read articles or reviews, but this blog presents quality based posts. My web page cheat Dragon city online.

Have Old spot pigs. Love doing this. If you put in canning jars like you can vegs etc will it keep or go bad? We render lard in our propane turkey fryer. One pig makes about 3 gallons of ground big fat. We only use well trimed fat no meat. We rinse all the pink — meat color that transfers from the cutting board to the fat then put in the fridge grind then cook. We drain the liquid lard from the spicket on the bottom of the turkey fryer into clean hot mason jars with a funnel and one of those disposable paint filters you can get at paint store.

I am super impressed! Time for me to get the fat out of the freezer! Thank you for posting! Hi we are getting a half of a cow in a few weeks and you were saying you have rendered your cows fat. Is it the same process as the pig? Do you have any other links that are good you could suggest me to? Thanks for your dedication blogging about all these things.

I have rendered one 5-lb chunk of fat in the crock-pot so far. The very faint bacon flavor is fabulous in a pecan or apple pie! When I was a kid, my mother used to render lard in a turkey roaster in the oven on a very low temp.

We used the lard in all our baking. It did have a slight piggy taste, but was very good. I really love cooking with it. Just a suggestion for storing. I pour my fat while still warm in 9 by 13 glass baking dishes and put them in the fridge or freezer till set up.

Then cut them in 3 by 4 chunks and put them in plastic baggies. Makes it so easy to grab and use. Thanks for all your info on your blog! Has this happened to you and if so, what tips do you have? Sometimes newer crockpots are still too hot, even on lower settings. Try getting an older model at a thrift store, or you can just render on the stove top on a low burner.

So how much fat per water should I be using? Or does it matter? Ordering from a local farm and it looks like they typically sell it at around 2lbs. Just to keep it from sticking to the pan. It all cooks out anyway.

Watched a lot of You Tube videos before I did my first batch. Everyone says the smaller pieces the better. Last time I rendered, the watery fat rose to the top, and the nice white fat on bottom. The stuff on the bottom lasted really well but not the top watery layer. I did it on super low heat in a stove pan. Am I supposed to skim the watery layer off the top? Or can I do it without water? Vegetables, eggs, grains and meat all get cooked in lard or butter. More melted butter or lard then gets added to the finished product.

Popcorn is popped in lard. Sourdough bread is always accompanied by a layer of butter almost as thick as the toast itself. To some, especially those raised in a society where animal fats were vilified and vegetable oils were set at the highest health-esteem, this sounds like a heart attack waiting to happen. All that saturated fat and cholesterol? However, we challenge you to start thinking differently about fats and the important role that saturated fats especially play in our overall health.

Due to certain USDA food laws, it is illegal for us to take our pork fat back from our butcher and render it down into lard to sell to our customers. And our butcher is not currently offering lard rendering services.

So alas, we must sell you the pork fat and simply teach you how to render lard yourself. We currently offer two different classes of pork fat 1 Back Fat and 2 Leaf Fat.