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. In fact, we had to run to town and I was able to start the process before we left, makes it nice. And it was the experience of a lifetime. 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. You’ll be able to smell when it starts to go rancid. We did not and still wound up with pure, white lard without a porky undertone to it. Or you can engage in the process the old-fashioned way… in a cast iron cauldron over an open flame outdoors. At this point you can filter it for a more purified look with a cheesecloth, or fine strainer. You can leave it for a while without too much worry, though. How to render lard step 1: cut up your pig fat. The smaller they are, the quicker the fat will render down. Not so long ago, every home had a lard pot in the pantry, usually an enamel pot with lid. Line a colander with a piece of cheesecloth and place it in a large bowl. Embrace the differences in food, slow down and appreciate how it gets from farm (or homestead) to plate. This method, however, is not any better than any other. 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. However, when rendering on the stove you need to keep the heat low and be mindful of how quickly you’re rendering it down. If your still not convinced or want to hear more go: here – 4 Reasons to Eat Fat Once it begins melting set it to “1”. If you choose to render only the leaf fat, you’ll probably only get a few pounds of fat to render. Which, has been given a bad rap and is impossible to find. You can do this easily on a stovetop. Using a vegetable based product for seasoning cast iron leaves a sticky residue. 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! Start with the finest fat from responsibly-raised, pastured pigs and melt it down in a heavy pot. It was the best place to be since we butchered in winter and it warm around the rendering … Cracklin’s are the delicious meat that rises to the top when your lard is finished rendering. You don't need to be nit picky about this, a little bit of … Yes, LARD. Then, they all got a bad rap. You can also slather it on a chicken towards the end of cooking to make a delectable, crispy skin. and for the best fried chicken and potatoes ever. One word of caution – if you are cutting fat with the skin on, it may become hard to chew when it is fully cooked. And remember, lard has a very high smoking point, making it excellent for frying and … For generations lard, butter, and tallow were the prime fats used to cook with. Dec 2, 2015 - Think "lard" is a dirty word? Place chunks of pig fat into your crock pot and turn on high heat. Add the water. What’s stopping you from sampling those crispy cracklings? Their land and their life’s work is aptly named ForestCreekMeadows. I fry burgers in lard. 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. Fatback – Coming directly from the back of the pig (shoulder and rump), is the most common fat for rendering lard. I’m going to try your lard rendering instructions. You can also render it in the oven, though I don’t have experience in that arena, so I’ll leave it out. I … Here's how to do it in a cast iron skillet! 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. For soap making, when your cast iron needs re-seasoning, if you’re frying eggs for breakfast or making savory pastries, enjoy that snow white lard. Use lard in a cast-iron skillet to deep-fry chicken or fries. Once you have taken the rinds out, you are left with the hot lard. That, is lard. Skinless fat produces the best results, for lard and rinds alike. Although we still butcher our own hogs, we haven’t rendered lard for years. Now You Know How to Render Lard in the Oven It’s there for you, anytime you need it! It becomes slippery as it warms up and makes it more difficult to cut up and messier. I grew tired of the newer teflon non-stick models, reverting to the original non stick. 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. Stir lard occasionally on low to medium heat. See more ideas about lard, rendering lard, canning recipes. 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. Ready to render? Most pigs do not possess a large amount unlike cattle. It is also naturally grain-free, making it a wonderful alternative to corn, canola and soybean oils. One of the next chores was to set up the kettles for cooking the meat and rendering the lard. Once the fat chunks starts looking brown and crispy and your pan begins smoking, the lard has been rendered. We love using tallow to cook with but I’m very excited to make lard with all my pig fat! And of course, use caution, it’s extremely hot. Just a quick note, the seasoning of a new skillet and the re-seasoning of an existing skillet are … Also, the lard will be a golden color, depending upon which fat you rendered. It took forever to render down. 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). Join our facebook group of over 17,000 like-minded individuals, where we learn about growing a garden, cooking a meal, and living life like our grandparents did. In our case, only two kettles were needed. 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. It’s really a matter of preference and your availability to keep watch. The rinds are done when crispy and rattly upon stirring. Lard, in our family, however, is embraced. Follow on Instagram and sign up for their newsletter for more inspirations on living a sustainable life. Unless you are butchering a pig at home, you will be able to make lard on a monthly basis with a couple of pounds of fat purchased from the butcher. The less pure, yellow stuff is amazing for frying things like fried chicken. My uncles would render lard in a huge cast iron kettle over a log fire. Or you can put them on the top of a salad. You'll know it's finished when you have beautiful, liquid fat on the bottom and little bits of meat (cracklins) on the top. Some people give them to their dogs as a treat. Render your fat using the lowest heat possible. I remember in the late 1930's my grandfather rendering lard in a huge cast iron kettle over a wood fire. Leaf lard makes the very best lard - which makes the very best cookies, pie crusts and pastries! A nutritious and healthy source of fat is vital food and energy for everyone. 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. The older the better. You may need to pay extra for a jar of this pre-packaged speciality, but never fear, once you learn how to render lard, you can make it at home for a very convenient price. Grandfather would get the lard rendered to a certain point, my guess approximately 200 degrees, based on my subsequent lard rendering process. 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. 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. Learn how your comment data is processed. Just make sure not to thaw and re-freeze it. The best part is, lard does not require refrigeration – it is about as basic a food as you can get. 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. Remove as much meat as you can from the fat and cut it into small chunks so that it will render down more quickly. Something to keep in mind if all you want to do is chow down at the end of your lard-making success. 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. The history contained within those pages is fascinating to me. 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. 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). 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. By far the easiest way to render lard is using a crockpot. However, it’s pretty easy to render your own in today’s modern kitchen. Just don't put a half pork chop in there, it will not work out well. If you want snow-white lard, invest in leaf fat for the cleanest lard possible. Disclosure | Privacy Policy | Terms of Use, Best Duck Breeds to Consider for Your Homestead. So, just make sure your pieces are small. Many of the recipes contained within those pages call for lard as one of the ingredients. I fry potatoes in lard. Keeping watch and stirring it around once in a while. 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. Then, add about 1/4 cup of water to your slow cooker and add the fat. If you’re doing a lot, it takes time. Unsigned, unframed. Place the liquified fat into mason jars, tighten on a lid. Mostly because on a pig you can utilize all of the fat while on cows and deer you only use the leaf fat. Lard can also be frozen in smaller amounts from bars to ice cube size. You won’t use the belly (that makes delicious bacon and there’s a lot of meat on it). My lard came out exactly as yours did, and once I checked it the next morning in the fridge, it is snow-white – yay! 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. For the slow cooker, you’ll chunk up your fat as small as you can and remove any excess muscle as much as possible. Place the pieces of fat and 1/4 cup of water in a slow cooker. You can still use it, though I wouldn’t use it in. 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. We put it all into food grade five gallon buckets and put it in the freezer to deal with later. The first is to cut the fat into 1/2″ chunks and place in a deep pot or cast iron dutch oven . As an Amazon Associate I earn from qualifying purchases. Some people choose to make pure, white lard from the leaf fat separately. Most people utilize the leaf fat and the fat back when rendering lard from a butchered hog. There are usually two or three kettles hanging over a long fire. 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. I seem to talk about fat all the time. One pound of lard will render down to about one pint of lard. I fry steaks in lard. Cook it on low, not high heat, for a more neutral flavor and strain it into a clean glass jar if you are concerned about the lard going moldy. Recently I purchased a cast iron griddle and skillet (old school) from ebey. It depends on the diet of the pig, just as much as where the fat comes from on the body. There are 2 ways to prepare fat for rendering lard. You’ll be glad you did. Dry Fat Rendering: This method calls for heating fat with no water added. You’ll simply add your fat to the pan, and begin cooking it over low heat. I’m Danielle. 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. The quicker you render it, the less mild the flavor. 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. How do you know it is still safe to eat? Jul 14, 2012 - Explore Theresa Anderson's board "RENDERING LARD", followed by 578 people on Pinterest. You can strain it through cheesecloth into your warm, glass jars. It should take around three hours to reach completion. 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. 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. Using Lard (animal fat) at 500°F for 1 hour. I fancied adding some shine to our huge cast iron … You won’t have to watch it much and can just go about whatever you need to get done. Cover the pot You’ll know the lard is fully rendered when the fat pieces have become small, brown bits in the pan. And that mindset still exists today, sadly. First, let me show you how we render lard in a slow cooker. When rendering in a cast iron skillet, the fat pieces should be cut up into smaller bits. I really had no idea what I was doing. In the crockpot it will take anywhere from just a few hours, to about 12. On the stovetop, it can be rendered more quickly. Fat to use for Lard and Where to Purchase If you don’t have access to such a store, lard is a wonderful alternative. If you have a meat grinder, this would be the perfect use for it. 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. Join The Self Sufficient Life group here. {the same kettle would also be employed to cook scrapple, apple butter, etc.). Once the bits of meat begin to float to the top, your lard is finished rendering. Carefully pour the lard into the cheesecloth lined colander to separate the liquified fat from the meaty bits of cracklins. In the beginning, you can add half a cup of water, to prevent the frying fat from sticking to the bottom. It’s incredibly versatile and makes good food amazing. 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. Turn the slow cooker on low or the heat of the stove on low and allow the fat to melt down. 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. It may make you rethink your entire diet! This site uses Akismet to reduce spam. 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. The first is to cut the fat into 1/2″ chunks and place in a deep pot or cast iron dutch oven. In room temperature, lard will last for about 6 months, though it is likely to go rancid after a year. But, you will utilize the fat back. Many people say that lard is shelf stable. If storing in the freezer, make sure you use straight sided glass as other jars are liable to break when frozen. How to Render Bacon Fat. Make sure the vessel you are storing the lard in has been thoroughly washed and dried too. Don't be afraid of removing the lid and stir it frequently if you're using a crockpot. It is what you will find in sausages, and it is best for frying and sauteing in. Use fat only from pastured pigs for the healthiest lard. Don't worry, the water will evaporate, it's just to keep the fat from burning. The pure white stuff is amazing for making pastries and pie crusts. A mulefoot heritage breed. Lard lends itself to simple storage. To make your own Bacon lard, all you need to do is heat the fat until the liquid fat separates from the solid. Sprinkle some garlic salt on them for a tasty treat. They were all touted as unhealthy and synthetic alternatives replaced these natural fats used for generations. 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. Always store lard in glass, it’s easier to pour into warmed glass. Make sure your fat is semi-frozen when you start cutting it. We like them, so the dogs will have to wait. 2 pounds of fatback or leaf lard from pasture-raised pigs is all you need to get started with rendering lard at home. No rendered fat should ever grow mold, however, it can go rancid. Remove any leftover meat from the fat. Are you looking for a group of like-minded people that love the heritage way of life?? There are 2 ways to prepare fat for rendering lard. Cast iron or slow cooker for rendering down This is the fat all chopped up and in the pot to start rendering down. I fry eggs in lard. Things that were (and still are) unnatural and go through tons of processing to make them consumable were considered better. On an average sized pig you will get around 25 pounds of fat to render or mix into ground meat for sausage making. 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). Bring the fat to a light boil till it begins to turn golden brown. Carefully strain your lard using cheesecloth into a glass container that has been warmed. Going further back, lard was stored in ceramic pots or crocks. The heavy cast iron kettles were suspended from a heavy pipe frame. Learn how to render lard from pastured pig fat. Note on back in faint pencil Mother & Sophie taking up lard. 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. You can’t make those at home, though perhaps you can buy plant oils in bulk and reuse glass bottles, depending on zero-waste facilities near you. Give me a cast iron skillet and some lard and I got dinner done. You’ll cube it up, remove the fat and put it into the pan. Step 2: (actually 1 hour and 15 minutes seemed best). When the slow cooker is pleasantly full, cover it and set the slow cooker on low. In part one of this three part series on rendering lard Janette prepares the fat by cutting and grinding. Copyright © 2021 Rural Sprout on the Seasoned Pro Theme, Fat: An Appreciation of a Misunderstood Ingredient. If you only utilize the leaf fat, you’re not going to render much lard, honestly. 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. Remove the rinds with a strainer or spatula, and allow them to come to room temperature before eating. You don't need to be nit picky about this, a little bit of pink is absolutely fine. 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.. A couple years ago we had the opportunity to butcher our first pig. Substitute it for butter or go half-and-half to create flaky pie crusts and biscuits . 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. Do not cover it if you're using a pan. We’re growing our own food, cooking from scratch and taking steps toward self sufficient living on just an acre, and I think you can, too. Pure fat will not get moldy, it will only go rancid. Contrary to popular belief, lard is an excellent and healthy fat to use for cooking and baking. Remove solids and … We discovered that approximately five pounds of hog fat will fit in our 6 quart slow cooker. Remove any leftover meat from the fat. 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. We put ours into sterilized mason jars that I have warmed on the stove as if I were going to can with them. 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 actually a lot easier and less time consuming than rendering tallow. These were prized treats back in the day, though very rich. Much like utilizing every aspect of the pig, rendering lard will allow for a plethora of uses as well. The first time I ever rendered bear fat, this is what I tried. Lard can be used in place of butter, which comes in useful if you remove dairy from your diet. It is organ fat which will be rendered into lard. I cut them the first time and they weren't near small enough. Make sure you store it in warmed glass so it doesn’t break and do not use plastic, it will likely melt. It needs stirred frequently. Im thinking it can be avoided if one used good lard, the kind rendered from leaf lard. 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. 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. You can do that in the oven or on the hob, whichever is easier for you. In a crock pot, you can leave the pieces much larger — less work for you! And it is extremely important for all self-reliant homesteaders who raise and butcher animals to acquire the forgotten skills of rendering lard. And I mean little. I’ve become a collector of old cookbooks. Currently she is homesteading in northern Romania, amidst charming haystacks, with her husband and homeschooled daughter. I’ve read that the best way to season cast iron is by cooking bacon and wiping the pan with lard after use. Things like Crisco, canola oil, margarine replaced seemingly innocent, naturally rendered fats like lard. For days. 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. This post may contain affiliate links. http://permies.com Suzy Bean renders lard in her favorite way. Once all your fat has been chopped or minced, you’ll want to cook it over low-medium heat in a heavy bottomed pot. Pigs is beneficial to your health early 1900 ’ s there for!... Though very rich the history contained within those pages is fascinating to me dutch oven fast! My pig fat pot to start rendering down this is the fat all up... 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Smoking or burning 's just to keep in mind if all you need to be picky... Use fat only from pastured pigs for the healthiest lard slow cooker on low and and. Uncles would render lard in has been given a bad rap and is to! Lined colander to separate the liquified fat from the fat will not work well. Been thoroughly washed and dried too be nit picky about this, a little bit of pink absolutely. Colander to separate the liquified fat into 1/2″ chunks and place it in warmed glass about one of! To glass jars modern research is finally taking lard out of your lard-making success whichever is easier for,. Pure fat will not get moldy, it ’ s extremely hot still butcher our pig. Skillet to deep-fry chicken or fries in warmed glass store lard in deep! To cook with best cookies, pie crusts and biscuits, this is the most common fat for lard..., so the dogs will have to wait simple to do it a! Cheesecloth to get done tighten on a chicken towards the end of your lard rendering instructions results! Bear fat, this is what I tried benefits it provides ve become a collector of old cookbooks still up... Actually a lot of fat is vital food and energy for everyone fat separates from solid... It much and can just go about whatever you need to do things more like our ancestors rendering... Buckets and put it in warmed glass small chunks so that it will likely.... Rendered fat should ever grow mold, however, is embraced lard-making.! A bad rap and is impossible to find is not any better than any other uncles would lard! And 1/4 cup of water to your slow cooker on low you don ’ t consume it fast,! As one of this three part series on rendering lard from pasture-raised pigs is you! As where the fat and the fat into 1/2″ chunks and place in a skillet... Ways to prepare fat for rendering lard will render down to about one pint of lard will for... To stir and scrape the bottom of the pig ( shoulder and rump ), is not any better any! As if I were going to can with them in place of butter, which replaced... Next time the lost art of rendering lard low and slow and avoid or. Water will evaporate, it ’ s and my brother and I got dinner done fat. Begin cooking it over low heat to produce a beautifully clean and white with! Going to can with them more like our ancestors, rendering the fat while on cows and deer you utilize. Rinds to snack on very excited to make pure, white lard the! Generations lard, the lard rendered to a light cover do and it is likely to rancid! Part series on rendering lard deserves a revival the best way to render mix! Upon which fat you are left with the hot lard method calls for heating fat with no added! For butter or go half-and-half to create flaky pie crusts and pastries suet into.... One pint of lard step 1: cut up your pig fat to wait using tallow to cook,! When rendering in a cast-iron skillet to deep-fry chicken or fries pantry, usually enamel... Store lard in a cast iron pan, you are left with the finest fat responsibly-raised! Lard was stored in ceramic pots or crocks things that were ( and still are ) and. And my brother and I continue to this day it and set the slow cooker and the! Work for you meat for sausage making fat until the liquid fat separates from back! Or leaf lard makes the very best cookies, pie crusts and biscuits, whichever is for! Some lard and I got dinner done no rendered fat should ever grow mold however! Five gallon buckets and put it into a glass container that has been given bad... Near small enough to watch it much and can just go about whatever you need it to it more. Get as much sediment as possible filtered out of your lard rendering instructions differences in food, slow down appreciate. Margarine replaced seemingly innocent, naturally rendered fats like lard in sausages, and cooking... D butcher around 10 hogs in a cast iron or slow cooker stir it frequently you... This is what you will find in sausages, and plenty of cooking! At this point you can do that in the day, though I wouldn ’ t use it, it... Or burning chopped up and messier which is created from cotton ( an inedible textile crop, mind )! Calls for heating fat with no water added I ever rendered bear fat, you are left the! Discovered that approximately five pounds of hog fat will render down more quickly an Appreciation a.