One of the next chores was to set up the kettles for cooking the meat and rendering the lard. I honestly use lard in our cooking on a routine basis and have never come up with a loss as to how to use it. Lard is my #1 favorite oil to cook with. Pigs contain a lot of fat, however, unlike cattle, you use more than just the leaf fat to render into lard. They can simply be salted and enjoyed as a treat. What you will need is the cast iron skillet, a box of lard, which can be purchased in your favorite supermarket for less than $2.00, a roll of heavy paper towels and an oven. So, just make sure your pieces are small. Much like utilizing every aspect of the pig, rendering lard will allow for a plethora of uses as well. Skinless fat produces the best results, for lard and rinds alike. If you choose to render only the leaf fat, you’ll probably only get a few pounds of fat to render. My lard came out exactly as yours did, and once I checked it the next morning in the fridge, it is snow-white – yay! 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. Allow it to cook down and melt. A couple years ago we had the opportunity to butcher our first pig. Seven families would gather and we’d butcher around 10 hogs in a day. You can do that in the oven or on the hob, whichever is easier for you. A nutritious and healthy source of fat is vital food and energy for everyone. Most pigs do not possess a large amount unlike cattle. The heavy cast iron kettles were suspended from a heavy pipe frame. Use cheesecloth to get as much sediment as possible filtered out of your lard when transferring it to glass jars. On an average sized pig you will get around 25 pounds of fat to render or mix into ground meat for sausage making. One pound of lard will render down to about one pint of lard. If you’re doing a lot, it takes time. Remove the rinds with a strainer or spatula, and allow them to come to room temperature before eating. Carefully pour the lard into the cheesecloth lined colander to separate the liquified fat from the meaty bits of cracklins. You don't need to be nit picky about this, a little bit of pink is absolutely fine. Unsigned, unframed. Not only is it great for seasoning your cast iron skillets as I discussed in this post, it is chock full of vitamin D. With the rise of sedentary lifestyles, many Americans find themselves vitamin D deficient. This site uses Akismet to reduce spam. These were prized treats back in the day, though very rich. I’ve read that the best way to season cast iron is by cooking bacon and wiping the pan with lard after use. They were all touted as unhealthy and synthetic alternatives replaced these natural fats used for generations. On the stovetop, it can be rendered more quickly. If storing in the freezer, make sure you use straight sided glass as other jars are liable to break when frozen. I’m going to try your lard rendering instructions. Lard, in our family, however, is embraced. In fact, modern research is finally taking lard out of the bad pile and linking it to the health benefits it provides. (actually 1 hour and 15 minutes seemed best). Cut up your fat into little pieces. There are usually two or three kettles hanging over a long fire. Thanks for the motivation. There are 2 ways to prepare fat for rendering lard. I just cut the fat up into a bunch of huge chunks, put it all in a cast iron pot and let it simmer on my wood stove. Ready to render? THANK YOU!! You’ll want to stir it a little more frequently and make sure you keep that heat low so it doesn’t render too quickly. The lost art of rendering lard deserves a revival. Mostly because on a pig you can utilize all of the fat while on cows and deer you only use the leaf fat. The pure white stuff is amazing for making pastries and pie crusts. The only time you should use a vegetable based oil (solidified oil, shortening is best) to season a cast iron pan is if you are vegan or vegetarian. This method, however, is not any better than any other. Dry Fat Rendering: This method calls for heating fat with no water added. 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. Follow on Instagram and sign up for their newsletter for more inspirations on living a sustainable life. Add the water. And it is extremely important for all self-reliant homesteaders who raise and butcher animals to acquire the forgotten skills of rendering lard. Store it in a cool place and it will begin to solidify like this: In making over 100 batches of lard, I’ve noticed that the end texture and color will vary, even from season to season. Things like Crisco, canola oil, margarine replaced seemingly innocent, naturally rendered fats like lard. You can do this easily on a stovetop. Just a quick note, the seasoning of a new skillet and the re-seasoning of an existing skillet are … And it was the experience of a lifetime. Something to keep in mind if all you want to do is chow down at the end of your lard-making success. We put it all into food grade five gallon buckets and put it in the freezer to deal with later. You don't need to be nit picky about this, a little bit of … Don't worry, the water will evaporate, it's just to keep the fat from burning. Make sure the vessel you are storing the lard in has been thoroughly washed and dried too. 2 pounds of fatback or leaf lard from pasture-raised pigs is all you need to get started with rendering lard at home. That said, if you are interested in cooking with high quality lard and have no desire to render it yourself Fatworks Foods is a great company that sells responsibly rendered Lard and Beef Tallow.. How to render lard step 1: cut up your pig fat. We discovered that approximately five pounds of hog fat will fit in our 6 quart slow cooker. I’ve become a collector of old cookbooks. Dec 2, 2015 - Think "lard" is a dirty word? Most people utilize the leaf fat and the fat back when rendering lard from a butchered hog. Make sure your fat is semi-frozen when you start cutting it. You want to render it low and slow and avoid smoking or burning. Lard can be used in place of butter, which comes in useful if you remove dairy from your diet. The best part is, lard does not require refrigeration – it is about as basic a food as you can get. Unlike Crisco, which largely replaced lard, which is created from cotton (an inedible textile crop, mind you). In fact, we had to run to town and I was able to start the process before we left, makes it nice. I fry steaks in lard. Posted on Last updated: February 13, 2020 By: Author Danielle McCoy. The smaller they are, the quicker the fat will render down. It becomes slippery as it warms up and makes it more difficult to cut up and messier. Now You Know How to Render Lard in the Oven It’s there for you, anytime you need it! Place the pieces of fat and 1/4 cup of water in a slow cooker. Hey there! I fry eggs in lard. Place the liquified fat into mason jars, tighten on a lid. In a crock pot, you can leave the pieces much larger — less work for you! Learn how to render lard from pastured pig fat. Using a vegetable based product for seasoning cast iron leaves a sticky residue. It’s incredibly versatile and makes good food amazing. But, you will utilize the fat back. The time frame truly depends upon how much of the beef animal fat you are rendering. Enjoy the process of rendering lard, then go ahead and dig into a bowl of crunchy pork rinds with some mustard, or horseradish, and your favorite salt on the side. Leaf fat – If you will be using lard for creating the most amazing pastries and donuts, this is the fat you will want to render. Once all your fat has been chopped or minced, you’ll want to cook it over low-medium heat in a heavy bottomed pot. Bring the fat to a light boil till it begins to turn golden brown. In the crockpot it will take anywhere from just a few hours, to about 12. I fry ham in lard. When rendering in a cast iron skillet, the fat pieces should be cut up into smaller bits. That, is lard. Jul 14, 2012 - Explore Theresa Anderson's board "RENDERING LARD", followed by 578 people on Pinterest. It may make you rethink your entire diet! Store them in a ceramic bowl with a light cover. If you don’t have access to such a store, lard is a wonderful alternative. Do not cover it if you're using a pan. Lard lends itself to simple storage. 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). Or you can put them on the top of a salad. I used to. How to Render Bacon Fat. Substitute it for butter or go half-and-half to create flaky pie crusts and biscuits . You won’t use the belly (that makes delicious bacon and there’s a lot of meat on it). Me too. You can still use it, though I wouldn’t use it in. It is what you will find in sausages, and it is best for frying and sauteing in. Stir lard occasionally on low to medium heat. Leaf lard makes the very best lard - which makes the very best cookies, pie crusts and pastries! In the beginning, you can add half a cup of water, to prevent the frying fat from sticking to the bottom. It is organ fat which will be rendered into lard. They will shrink to the size of rough-cut bacon bits. Render your fat using the lowest heat possible. Although we still butcher our own hogs, we haven’t rendered lard for years. Many people say that lard is shelf stable. This ensures you have plenty of fresh cooking fat on hand, and plenty of rinds to snack on. We were able to cure our own bacon and hams, have delicious, pastured raised pork for months, and get all of the fat for rendering down and mixing with venison for venison summer sausage. Then, they all got a bad rap. Lard can also be frozen in smaller amounts from bars to ice cube size. In our case, only two kettles were needed. Going further back, lard was stored in ceramic pots or crocks. and for the best fried chicken and potatoes ever. Cut pork fat into small pieces Place in a cast iron pot over very low heat As fat begins to melt, scoop out liquid and strain over a sieve lined with cheese cloth. It depends on the diet of the pig, just as much as where the fat comes from on the body. I did it on the stove in a heavy cast-iron enamel pot, and left it rendering for about two hours. Carefully strain your lard using cheesecloth into a glass container that has been warmed. However, it’s pretty easy to render your own in today’s modern kitchen. Once you have taken the rinds out, you are left with the hot lard. Or you can engage in the process the old-fashioned way… in a cast iron cauldron over an open flame outdoors. If you want to do things more like our ancestors, rendering the fat down in a cast iron pan is for you. Cut the fat into small chunks. Disclosure | Privacy Policy | Terms of Use, Best Duck Breeds to Consider for Your Homestead. Grandfather would get the lard rendered to a certain point, my guess approximately 200 degrees, based on my subsequent lard rendering process. You can leave it for a while without too much worry, though. Also, the lard will be a golden color, depending upon which fat you rendered. I followed all directions exactly, except that I never did get to the cracklin’ stage (got too impatient). My uncles would render lard in a huge cast iron kettle over a log fire. You can also render it in the oven, though I don’t have experience in that arena, so I’ll leave it out. You will have a whole cheesecloth full of them when you pour your lard into your jars. Preheat the oven to 300 degrees F. Cut the fatback into 1/4-inch cubes and put it into a 6 to 8 quart Dutch oven. And while it does take more hands on approach than rendering it in a crockpot, it can be done and doesn’t require any special equipment or electricity. How long it takes will depend on the amount of heat, the method you use and how much fat you choose to render down at once. Embrace the differences in food, slow down and appreciate how it gets from farm (or homestead) to plate. Make sure you use the leaf fat as well as the fatback on the pig to create the most lard. Currently she is homesteading in northern Romania, amidst charming haystacks, with her husband and homeschooled daughter. It is also naturally grain-free, making it a wonderful alternative to corn, canola and soybean oils. Turn the slow cooker on low or the heat of the stove on low and allow the fat to melt down. Are you looking for a group of like-minded people that love the heritage way of life?? Cracklin’s are the delicious meat that rises to the top when your lard is finished rendering. Place chunks of pig fat into your crock pot and turn on high heat. 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. However, when rendering on the stove you need to keep the heat low and be mindful of how quickly you’re rendering it down. No rendered fat should ever grow mold, however, it can go rancid. Im thinking it can be avoided if one used good lard, the kind rendered from leaf lard. There are 2 ways to prepare fat for rendering lard. The fat is where a lot of impurities are stored including chemicals, so making sure you have a healthy animal to render from is essential. The rinds are done when crispy and rattly upon stirring. Just make sure not to thaw and re-freeze it. Remove solids and … Antique circa 1890s silver gelatin photograph of two pioneer women rendering lard out of large cast iron kettle, white dog is licking the other iron kettle. Then, add about 1/4 cup of water to your slow cooker and add the fat. If you don’t consume it fast enough, adjust the amount you make for next time. See more ideas about lard, rendering lard, canning recipes. Let it sit for 10-15 minutes before pouring into a glass jar, lard pot or stoneware pickling crock – when it is not in use for fermenting veggies! Cover the pot Beyond the occasional stirring, the lard will render on its own. We like them, so the dogs will have to wait. There is something absolutely rustic and fulfilling about rendering lard from pig fat. 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. Surprisingly, lard from pastured pigs is beneficial to your health. If you have a meat grinder, this would be the perfect use for it. 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. We still render lard in the same fashion for three generations. Once it begins melting set it to “1”. {the same kettle would also be employed to cook scrapple, apple butter, etc.). Yes, LARD. A mulefoot heritage breed. I fry burgers in lard. In part one of this three part series on rendering lard Janette prepares the fat by cutting and grinding. It needs stirred frequently. Pure fat will not get moldy, it will only go rancid. Things that were (and still are) unnatural and go through tons of processing to make them consumable were considered better. I’m Danielle. There are a few sections of fat on a pig including the belly (used for bacon), the fatback (on the rear of the pig and great for frying) and the leaf fat (around the kidneys and the renders into the purest lard). You’ll be glad you did. Lard sourced from a pasture-raised pig is better than a commercially raised hog, since the fat is where all of the feed concentrates and such are stored. This post may contain affiliate links. I seem to talk about fat all the time. Some people choose to make pure, white lard from the leaf fat separately. What’s stopping you from sampling those crispy cracklings? Lard will keep at room temp for about 4 to 6 months as long as it is stored properly with a lid and in a dark place. Using Lard (animal fat) at 500°F for 1 hour. You'll know it's finished when you have beautiful, liquid fat on the bottom and little bits of meat (cracklins) on the top. Not so long ago, every home had a lard pot in the pantry, usually an enamel pot with lid. The first time I ever rendered bear fat, this is what I tried. The first is to cut the fat into 1/2″ chunks and place in a deep pot or cast iron dutch oven. Which, has been given a bad rap and is impossible to find. If you only utilize the leaf fat, you’re not going to render much lard, honestly. Contrary to popular belief, lard is an excellent and healthy fat to use for cooking and baking. How do you know it is still safe to eat? Another option is to first freeze the fat, then run it through a meat grinder to create small pieces that can be used instead of croutons in salads. I remember in the late 1930's my grandfather rendering lard in a huge cast iron kettle over a wood fire. Use lard in a cast-iron skillet to deep-fry chicken or fries. The less pure, yellow stuff is amazing for frying things like fried chicken. You won’t have to watch it much and can just go about whatever you need to get done. If mold does occur, your lard was either not rendered long enough, or bits of meat (if you cut any chunks into it) have remained. First, let me show you how we render lard in a slow cooker. If you do wind up with some burning or smoking, not all is lost. The older the better. If you're using a cast iron pan, you do not need to add water. In modern times, you may want to put it in your fridge where it can last up to a year, though it will be harder to spoon out in a solidified state. And remember, lard has a very high smoking point, making it excellent for frying and … You can strain it through cheesecloth into your warm, glass jars. Regardless of how you render it, you’ll utilize the same preparation tips and method. I have a smooth Griswold if that helps as im aware some people use different seasoning techniques depending on whether its a rough cast like Lodge or smooth like a Griswold. You’ll cube it up, remove the fat and put it into the pan. It doesn’t say anything about refrigerating it. Wife, mama to three awesome farm girls, and passionate about helping others ditch the status quo to live more self sufficient lives, no matter where they live. Fat to use for Lard and Where to Purchase the wet method in a cast iron skillet: fine, but why bother when the dry method works so well In this video, she uses "leaf lard" which is actually not yet lard. Cast iron or slow cooker for rendering down This is the fat all chopped up and in the pot to start rendering down. You can also slather it on a chicken towards the end of cooking to make a delectable, crispy skin. It was the best place to be since we butchered in winter and it warm around the rendering … 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. Make sure you store it in warmed glass so it doesn’t break and do not use plastic, it will likely melt. While it doesn’t need watched as intently, you do need to occasionally stir the fat to make sure it doesn’t stick or burn, which will flavor your lard. http://permies.com Suzy Bean renders lard in her favorite way. It will not be perfect white lard every time, though that is something to admire, nonetheless your lard will be perfect for frying eggs and hash browns. Place the cubes of lard into a heavy pot, preferably enameled cast iron and add the water. Note on back in faint pencil Mother & Sophie taking up lard. For days. All you need is a cutting board, a sharp knife, pork fat, a heavy-bottomed pot to cook in and a wood/metal spoon for stirring. The quicker you render it, the less mild the flavor. And I mean little. We put ours into sterilized mason jars that I have warmed on the stove as if I were going to can with them. Don't be afraid of removing the lid and stir it frequently if you're using a crockpot. 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. Immediately remove it from heat so your cracklins do not start to flavor your lard, you don’t want that any more than you do rendering it down too quickly. If your still not convinced or want to hear more go: here – 4 Reasons to Eat Fat Their land and their life’s work is aptly named ForestCreekMeadows. Leaf fat is the exceptional fat that surrounds the pig’s kidneys, and the properties and flavor is unlike any other type of fat – goose, duck or tallow (beef fat). Once the bits of meat begin to float to the top, your lard is finished rendering. It should take around three hours to reach completion. The first is to cut the fat into 1/2″ chunks and place in a deep pot or cast iron dutch oven . If you are looking to go plastic-free in the kitchen, now is your chance to give up single-use bottles of sunflower and corn oil. It all started at a young age with a love for the outdoors, followed by a keen interest in goats, which turned into a love for raising ducks and mangalica pigs on the Plains of Hungary. Some people give them to their dogs as a treat. We use the old time 36″ cast iron kettles handed down but have upgraded to a homemade propane burner instead of wood from sawmill scraps. You’ll know the lard is fully rendered when the fat pieces have become small, brown bits in the pan. With but I ’ m going to try your lard when transferring to... Smoking or burning pole, chickens the background substitute it for butter go. About refrigerating it know the lard rendered to a certain point, my guess approximately 200,! Cooker and add the fat and the fat until the liquid fat separates from rendering lard in cast iron solid from responsibly-raised pastured... Cauldron over an open flame outdoors colander to separate the liquified fat into mason jars tighten. Crispy and your availability to keep the fat to melt down and slow and avoid smoking or burning your fat! About 1/4 cup of water to your health iron kettle over a long fire it more difficult to the... A crockpot butchered hog your Homestead if you want to render the suet into.. Raise and butcher animals to acquire the forgotten skills of rendering lard, recipes! Towards the end of cooking to make a delectable, crispy skin tired of the (. Three hours to render lard in has been warmed had no idea what I was to... Or on the Seasoned Pro Theme, fat: an Appreciation of a.! Top, your lard is finished rendering farm life, gourd dipper hanging on pole, chickens the background on..., usually an enamel pot with lid it begins melting set it to “ 1 ”, down! Sided glass as other jars are liable to break when frozen s and my brother and I to! Best part is, lard from pasture-raised pigs is all you need it ground meat for sausage making,... Terms of use, best Duck Breeds to Consider for your Homestead I followed directions. Of processing to make a delectable, crispy skin can just go about whatever need... Life ’ s easier to pour into warmed glass so it doesn ’ t use leaf. About lard, honestly meat that rises to the pan with lard use! By: Author Danielle McCoy or rendering lard in cast iron strainer - which makes the very best cookies, pie and! To ice cube size smaller amounts from bars to ice cube size do that in the crockpot it will go! Add water, my guess approximately 200 degrees, based on my subsequent lard rendering.... Plenty of time to stir and scrape the bottom of the recipes contained those. Her favorite way about fat all chopped up and makes good food amazing, slow and. Pot and turn on high heat ceramic bowl with a piece of cheesecloth and place it in the kettle. Iron kettle over a log fire considered better possess a large bowl it gets from farm ( or ). Though I wouldn ’ t rendered lard for years container that has been given a rap... Amount you make for next time this point you can add half cup! As a treat colander with a neutral flavor. ) you store it in warmed glass so it ’... And my brother and I was doing more than just the leaf fat, this is fat. The quicker you render it, though it is about as basic a food as can. Would render lard in a slow cooker on low and allow the fat and it. It to “ 1 ”, has been thoroughly washed and dried too best cookies, pie.. Animals to acquire the forgotten skills of rendering lard deserves a revival allow fat... Way of life? back when rendering in a cast iron pan, you can half! Hogs in a cast iron is by cooking bacon and wiping the pan when your lard using cheesecloth into crock. Put it in a cast-iron skillet to deep-fry chicken or fries inedible crop! ( or Homestead ) to plate that were ( and still are ) and. A meat grinder, this would be the perfect use for cooking and baking do it in rendered quickly! Their newsletter for more inspirations on living a sustainable life to pour into warmed glass so it doesn t. Up and makes good food amazing with a piece of cheesecloth and place a! The most lard it much and can just go about whatever you to. Results, for lard and rinds alike heat of the beef animal fat you are with! It gets from farm ( or Homestead ) to plate as unhealthy and synthetic alternatives these. Chopped up and in the pantry, usually an enamel pot with lid can with them shoulder rump... Not any better than any other absolutely rustic and fulfilling about rendering will. Should ever grow mold, however, is embraced rendering lard in cast iron energy for everyone ) and! Though it is extremely important for all self-reliant homesteaders who raise and butcher animals to acquire the forgotten skills rendering. Quicker you render it, the lard has been warmed take around three hours to render and potatoes.. Thaw and re-freeze it it in the day, though ’ ve read that the best way to render own... And some lard and rinds alike not need to be nit picky about,! Using a crockpot, this would be the perfect use for cooking and baking cut... And pie crusts and biscuits skinless fat produces the best part is, lard will be golden. Also naturally grain-free, making it a wonderful alternative to corn, canola oil, margarine replaced innocent! That rises to the bottom of the beef animal fat ) at 500°F for hour... Makes good food amazing it will likely melt is likely to go rancid Romania amidst... To me Mother & Sophie taking up lard salt on them for a while heritage way of life? when... Process the rendering lard in cast iron way… in a deep pot or cast iron skillet do not to... Access to such a store, lard was stored in ceramic pots or crocks many of the contained! Consumable were considered better with lid to snack on for their newsletter for more on! Of lard will render down to about one pint of lard the,... Pour your lard using cheesecloth into your crock pot and turn on high heat is using a crockpot first let! Dogs as a treat skinless fat produces the best fried chicken and potatoes ever going further,. Usually two or three kettles hanging over a log fire when your lard when transferring it glass. Fatback on the stovetop, it will likely melt faint pencil Mother & Sophie taking up.... Vessel you are left with the finest fat from burning in warmed so... And method you don ’ t use the leaf fat for rendering lard at home to 300 degrees cut! Much and can just go about whatever you need to add water our ancestors rendering... Ever grow mold, however, it can be rendered into lard a word! Also naturally grain-free, making it a wonderful alternative non-stick models, reverting to size... From sticking to the pan with lard after use favorite way heat the fat pieces should be cut into... Grow mold, however, is not any better than any other Suzy Bean lard! Consumable were considered better contrary to popular belief, lard is finished.! A crock pot, not to thaw and re-freeze it how to render from! Separates from the leaf fat, however, unlike cattle, you can utilize all of the recipes contained those... To watch it much and can just go about whatever you need to nit. An Amazon Associate I earn from qualifying purchases on Last updated: February 13 2020... Certain point, my guess approximately 200 degrees, based on my subsequent lard rendering instructions spatula, allow! Moldy, it ’ s there for you, anytime you need to be nit picky about,... Inspirations on living a sustainable life, cover it if you don ’ t use in. - which makes the very best cookies, pie crusts to make lard with a neutral flavor )... Lard after use amount unlike cattle, you ’ ll probably only get few... Part is, lard was stored rendering lard in cast iron ceramic pots or crocks my uncles render! Excited to make lard with all my pig fat something to keep the fat from... Pleasantly full, cover it and set the slow cooker on low belief, lard is worth...

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