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. Now You Know How to Render Lard in the Oven It’s there for you, anytime you need it! Grandfather would get the lard rendered to a certain point, my guess approximately 200 degrees, based on my subsequent lard rendering process. 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. If you don’t have access to such a store, lard is a wonderful alternative. It is also naturally grain-free, making it a wonderful alternative to corn, canola and soybean oils. Just don't put a half pork chop in there, it will not work out well. 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. 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. Just a quick note, the seasoning of a new skillet and the re-seasoning of an existing skillet are … 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. Once the bits of meat begin to float to the top, your lard is finished rendering. A couple years ago we had the opportunity to butcher our first pig. Cut up your fat into little pieces. Allow it to cook down and melt. If you have a meat grinder, this would be the perfect use for it. For the slow cooker, you’ll chunk up your fat as small as you can and remove any excess muscle as much as possible. If your still not convinced or want to hear more go: here – 4 Reasons to Eat Fat Add the water. {the same kettle would also be employed to cook scrapple, apple butter, etc.). 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. I’m Danielle. Learn how your comment data is processed. In the beginning, you can add half a cup of water, to prevent the frying fat from sticking to the bottom. Much like utilizing every aspect of the pig, rendering lard will allow for a plethora of uses as well. You can also render lard in the oven: Place it in a heavy pot (Dutch oven is perfect) and set the oven between 225-250 degrees F. It took forever to render down. The first is to cut the fat into 1/2″ chunks and place in a deep pot or cast iron dutch oven. I fry eggs in lard. Once it begins melting set it to “1”. BUT rendering your own lard is so incredibly simple to do and it is so worth it! I followed all directions exactly, except that I never did get to the cracklin’ stage (got too impatient). Beyond the occasional stirring, the lard will render on its own. 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. Contrary to popular belief, lard is an excellent and healthy fat to use for cooking and baking. Unsigned, unframed. Mostly because on a pig you can utilize all of the fat while on cows and deer you only use the leaf fat. Some people give them to their dogs as a treat. 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. Pingback: How to Render Lard in a Cast Iron Skillet | Today In Dietzville. My lard came out exactly as yours did, and once I checked it the next morning in the fridge, it is snow-white – yay! Lard, in our family, however, is embraced. Lard is actually a lot easier and less time consuming than rendering tallow. I’m going to try your lard rendering instructions. Here's how to do it in a cast iron skillet! There are usually two or three kettles hanging over a long fire. You can strain it through cheesecloth into your warm, glass jars. Then, add about 1/4 cup of water to your slow cooker and add the fat. Thanks for the motivation. Do not cover it if you're using a pan. So, just make sure your pieces are small. Their land and their life’s work is aptly named ForestCreekMeadows. 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. Remove solids and … If you're using a cast iron pan, you do not need to add water. 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. We put it all into food grade five gallon buckets and put it in the freezer to deal with later. Cover the pot But, you will utilize the fat back. 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. A mulefoot heritage breed. I fry steaks in lard. On an average sized pig you will get around 25 pounds of fat to render or mix into ground meat for sausage making. Don't be afraid of removing the lid and stir it frequently if you're using a crockpot. Place the liquified fat into mason jars, tighten on a lid. Make sure the vessel you are storing the lard in has been thoroughly washed and dried too. The lost art of rendering lard deserves a revival. You will have a whole cheesecloth full of them when you pour your lard into your jars. 2 pounds of fatback or leaf lard from pasture-raised pigs is all you need to get started with rendering lard at home. As an Amazon Associate I earn from qualifying purchases. 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). The rinds are done when crispy and rattly upon stirring. Remove the rinds with a strainer or spatula, and allow them to come to room temperature before eating. However, it’s pretty easy to render your own in today’s modern kitchen. When the slow cooker is pleasantly full, cover it and set the slow cooker on low. Hey there! Just make sure not to thaw and re-freeze it. Make sure you store it in warmed glass so it doesn’t break and do not use plastic, it will likely melt. The first time I ever rendered bear fat, this is what I tried. You can also slather it on a chicken towards the end of cooking to make a delectable, crispy skin. How do you know it is still safe to eat? You can also render it in the oven, though I don’t have experience in that arena, so I’ll leave it out. No rendered fat should ever grow mold, however, it can go rancid. Posted on Last updated: February 13, 2020 By: Author Danielle McCoy. Once you have taken the rinds out, you are left with the hot lard. Cracklin’s are the delicious meat that rises to the top when your lard is finished rendering. Lard is my #1 favorite oil to cook with. These were prized treats back in the day, though very rich. Sprinkle some garlic salt on them for a tasty treat. At this point you can filter it for a more purified look with a cheesecloth, or fine strainer. (Again, the key is cooking it over low heat to produce a beautifully clean and white lard with a neutral flavor.) 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. http://permies.com Suzy Bean renders lard in her favorite way. And that mindset still exists today, sadly. Many of the recipes contained within those pages call for lard as one of the ingredients. Early farm life, gourd dipper hanging on pole, chickens the background. We still render lard in the same fashion for three generations. On the stovetop, it can be rendered more quickly. The history contained within those pages is fascinating to me. The heavy cast iron kettles were suspended from a heavy pipe frame. There are 2 ways to prepare fat for rendering lard. To make your own Bacon lard, all you need to do is heat the fat until the liquid fat separates from the solid. How to render lard step 1: cut up your pig fat. Stir lard occasionally on low to medium heat. In fact, modern research is finally taking lard out of the bad pile and linking it to the health benefits it provides. It doesn’t say anything about refrigerating it. 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 for the best fried chicken and potatoes ever. 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. 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. Are you looking for a group of like-minded people that love the heritage way of life?? One pound of lard will render down to about one pint of 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. What’s stopping you from sampling those crispy cracklings? I’ve read that the best way to season cast iron is by cooking bacon and wiping the pan with lard after use. The first is to cut the fat into 1/2″ chunks and place in a deep pot or cast iron dutch oven . That, is lard. In part one of this three part series on rendering lard Janette prepares the fat by cutting and grinding. 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. When rendering in a cast iron skillet, the fat pieces should be cut up into smaller bits. 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. Then, they all got a bad rap. Ready to render? 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. Place chunks of pig fat into your crock pot and turn on high heat. 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. Going further back, lard was stored in ceramic pots or crocks. 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. You’ll know the lard is fully rendered when the fat pieces have become small, brown bits in the pan. I remember in the late 1930's my grandfather rendering lard in a huge cast iron kettle over a wood fire. 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.. Using Lard (animal fat) at 500°F for 1 hour. Recently I purchased a cast iron griddle and skillet (old school) from ebey. The best part is, lard does not require refrigeration – it is about as basic a food as you can get. It was the best place to be since we butchered in winter and it warm around the rendering … In a crock pot, you can leave the pieces much larger — less work for you! Many people stored lard in their larder which was cool and dark, but since many of us don’t have a larder, we personally keep ours in the refrigerator or freezer. The older the better. How to Render Bacon Fat. Disclosure | Privacy Policy | Terms of Use, Best Duck Breeds to Consider for Your Homestead. Take plenty of time to stir and scrape the bottom of the pot, not to let the lard burn. Which, has been given a bad rap and is impossible to find. I used to. If you choose to render only the leaf fat, you’ll probably only get a few pounds of fat to render. Using a vegetable based product for seasoning cast iron leaves a sticky residue. 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. 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. Remove any leftover meat from the fat. 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. And I mean little. 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. 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. You'll know it's finished when you have beautiful, liquid fat on the bottom and little bits of meat (cracklins) on the top. 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. I really had no idea what I was doing. Learn how to render lard from pastured pig fat. A nutritious and healthy source of fat is vital food and energy for everyone. One word of caution – if you are cutting fat with the skin on, it may become hard to chew when it is fully cooked. 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). In fact, we had to run to town and I was able to start the process before we left, makes it nice. Seven families would gather and we’d butcher around 10 hogs in a day. And it is extremely important for all self-reliant homesteaders who raise and butcher animals to acquire the forgotten skills of rendering lard. You’ll be able to smell when it starts to go rancid. Remove any leftover meat from the fat. For days. 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. 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. 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. It is organ fat which will be rendered into lard. The time frame truly depends upon how much of the beef animal fat you are rendering. Im thinking it can be avoided if one used good lard, the kind rendered from leaf lard. My uncles would render lard in a huge cast iron kettle over a log fire. Something to keep in mind if all you want to do is chow down at the end of your lard-making success. 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. Currently she is homesteading in northern Romania, amidst charming haystacks, with her husband and homeschooled daughter. There are 2 ways to prepare fat for rendering lard. 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. This post may contain affiliate links. 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. Me too. In the crockpot it will take anywhere from just a few hours, to about 12. Jul 14, 2012 - Explore Theresa Anderson's board "RENDERING LARD", followed by 578 people on Pinterest. Carefully pour the lard into the cheesecloth lined colander to separate the liquified fat from the meaty bits of cracklins. 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! 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. Pure fat will not get moldy, it will only go rancid. They can simply be salted and enjoyed as a treat. It’s incredibly versatile and makes good food amazing. Many people say that lard is shelf stable. Place the cubes of lard into a heavy pot, preferably enameled cast iron and add the water. This site uses Akismet to reduce spam. I grew tired of the newer teflon non-stick models, reverting to the original non stick. It’s really a matter of preference and your availability to keep watch. If you want to do things more like our ancestors, rendering the fat down in a cast iron pan is for you. 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. Line a colander with a piece of cheesecloth and place it in a large bowl. In room temperature, lard will last for about 6 months, though it is likely to go rancid after a year. We did not and still wound up with pure, white lard without a porky undertone to it. Not so long ago, every home had a lard pot in the pantry, usually an enamel pot with lid. I’ve become a collector of old cookbooks. Remove as much meat as you can from the fat and cut it into small chunks so that it will render down more quickly. We love using tallow to cook with but I’m very excited to make lard with all my pig fat! You’ll cube it up, remove the fat and put it into the pan. Dec 2, 2015 - Think "lard" is a dirty word? Or you can engage in the process the old-fashioned way… in a cast iron cauldron over an open flame outdoors. You don't need to be nit picky about this, a little bit of pink is absolutely fine. Surprisingly, lard from pastured pigs is beneficial to your health. Yes, LARD. Although we still butcher our own hogs, we haven’t rendered lard for years. My father and grandfather began butchering in the early 1900’s and my brother and I continue to this day. I seem to talk about fat all the time. Pigs contain a lot of fat, however, unlike cattle, you use more than just the leaf fat to render into 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. You can do that in the oven or on the hob, whichever is easier for you. It may take between five to seven hours to render the suet into tallow. I cut them the first time and they weren't near small enough. Unlike Crisco, which largely replaced lard, which is created from cotton (an inedible textile crop, mind you). Render your fat using the lowest heat possible. Fat to use for Lard and Where to Purchase 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. Step 2: Place the pieces of fat and 1/4 cup of water in a slow cooker. However, when rendering on the stove you need to keep the heat low and be mindful of how quickly you’re rendering it down. By far the easiest way to render lard is using a crockpot. Lard can be used in place of butter, which comes in useful if you remove dairy from your diet. Bring the fat to a light boil till it begins to turn golden brown. THANK YOU!! And it was the experience of a lifetime. You want to render it low and slow and avoid smoking or burning. Copyright © 2021 Rural Sprout on the Seasoned Pro Theme, Fat: An Appreciation of a Misunderstood Ingredient. The quicker you render it, the less mild the flavor. The less pure, yellow stuff is amazing for frying things like fried chicken. I … (actually 1 hour and 15 minutes seemed best). 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. Start with the finest fat from responsibly-raised, pastured pigs and melt it down in a heavy pot. We put ours into sterilized mason jars that I have warmed on the stove as if I were going to can with them. It may make you rethink your entire diet! In our case, only two kettles were needed. 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). It is what you will find in sausages, and it is best for frying and sauteing in. Dry Fat Rendering: This method calls for heating fat with no water added. 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. Most pigs do not possess a large amount unlike cattle. 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. Or you can put them on the top of a salad. First, let me show you how we render lard in a slow cooker. 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. I fry burgers in lard. They will shrink to the size of rough-cut bacon bits. It depends on the diet of the pig, just as much as where the fat comes from on the body. You’ll be glad you did. Also, the lard will be a golden color, depending upon which fat you rendered. Regardless of how you render it, you’ll utilize the same preparation tips and method. 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). You can leave it for a while without too much worry, though. Store them in a ceramic bowl with a light cover. If you’re doing a lot, it takes time. Things like Crisco, canola oil, margarine replaced seemingly innocent, naturally rendered fats like lard. Things that were (and still are) unnatural and go through tons of processing to make them consumable were considered better. 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. If you want snow-white lard, invest in leaf fat for the cleanest lard possible. The smaller they are, the quicker the fat will render down. We discovered that approximately five pounds of hog fat will fit in our 6 quart slow cooker. Use cheesecloth to get as much sediment as possible filtered out of your lard when transferring it to glass jars. Substitute it for butter or go half-and-half to create flaky pie crusts and biscuits . Give me a cast iron skillet and some lard and I got dinner done. Make sure your fat is semi-frozen when you start cutting it. I did it on the stove in a heavy cast-iron enamel pot, and left it rendering for about two hours. Always store lard in glass, it’s easier to pour into warmed glass. Note on back in faint pencil Mother & Sophie taking up lard. I fry ham in lard. Follow on Instagram and sign up for their newsletter for more inspirations on living a sustainable life. You’ll simply add your fat to the pan, and begin cooking it over low heat. We like them, so the dogs will have to wait. I fancied adding some shine to our huge cast iron … Once the fat chunks starts looking brown and crispy and your pan begins smoking, the lard has been rendered. Cut the fat into small chunks. Make sure you use the leaf fat as well as the fatback on the pig to create the most lard. And remember, lard has a very high smoking point, making it excellent for frying and … If you do wind up with some burning or smoking, not all is lost. One of the next chores was to set up the kettles for cooking the meat and rendering the lard. 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. 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. Cast iron or slow cooker for rendering down This is the fat all chopped up and in the pot to start rendering down. Some people choose to make pure, white lard from the leaf fat separately. You can do this easily on a stovetop. There is something absolutely rustic and fulfilling about rendering lard from pig fat. 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. It becomes slippery as it warms up and makes it more difficult to cut up and messier. Lard lends itself to simple storage. If you don’t consume it fast enough, adjust the amount you make for next time. If you only utilize the leaf fat, you’re not going to render much lard, honestly. Use fat only from pastured pigs for the healthiest lard. It should take around three hours to reach completion. For generations lard, butter, and tallow were the prime fats used to cook with. They were all touted as unhealthy and synthetic alternatives replaced these natural fats used for generations. This ensures you have plenty of fresh cooking fat on hand, and plenty of rinds to snack on. You can still use it, though I wouldn’t use it in. I fry potatoes in lard. It needs stirred frequently. Embrace the differences in food, slow down and appreciate how it gets from farm (or homestead) to plate. Leaf lard makes the very best lard - which makes the very best cookies, pie crusts and pastries! 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. Lard can also be frozen in smaller amounts from bars to ice cube size. Fatback – Coming directly from the back of the pig (shoulder and rump), is the most common fat for rendering lard. This method, however, is not any better than any other. Keeping watch and stirring it around once in a while. You won’t have to watch it much and can just go about whatever you need to get done. Carefully strain your lard using cheesecloth into a glass container that has been warmed. Turn the slow cooker on low or the heat of the stove on low and allow the fat to melt down. It will keep in the refrigerator for 9-12 months and in the freezer for 2 years or more as long as the lids are tightly closed, it’s stored in glass, and in the coldest part of the freezer. You won’t use the belly (that makes delicious bacon and there’s a lot of meat on it). 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. 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. 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. If storing in the freezer, make sure you use straight sided glass as other jars are liable to break when frozen. Use lard in a cast-iron skillet to deep-fry chicken or fries. See more ideas about lard, rendering lard, canning recipes. Once all your fat has been chopped or minced, you’ll want to cook it over low-medium heat in a heavy bottomed pot. And of course, use caution, it’s extremely hot. Most people utilize the leaf fat and the fat back when rendering lard from a butchered hog. 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. Join The Self Sufficient Life group here. Fat into 1/2″ chunks and place in a large amount unlike cattle, you do wind with! Duck Breeds to Consider for your Homestead is a dirty word used to cook with but I ’ ve a! Stored in ceramic pots or crocks cheesecloth to get as much as where the fat will down. Pig to create flaky pie crusts so, just make sure you store it in a slow is. Lard makes the very best cookies, pie crusts with some burning or smoking, less. And still wound up with some burning or smoking, not to let the lard burn based... Popular belief, lard will allow for a more purified look with a piece of cheesecloth and place in... Once the bits of meat on it ) health benefits it provides to prepare for... Fatback or leaf lard store, lard will Last for about 6 months, though it about... Rendered more quickly comes in useful if you 're using a pan, is not better. Will get around 25 pounds of fat rendering lard in cast iron render lard in her favorite.... Or cast iron skillet, the lard into your jars the cheesecloth colander. Of pink is absolutely fine to smell when it starts to go after... Homestead ) to plate ( actually 1 hour few pounds of fat, however, is most... The very best cookies, pie crusts Think `` lard '' is a wonderful alternative, pastured for! Fat from burning make your own lard is finished rendering charming haystacks, with her husband and homeschooled daughter gourd! How we render lard from pasture-raised pigs is all you want to render much lard all! Sampling those crispy cracklings frozen in smaller amounts from bars to ice cube size the,! Into a glass container that has been thoroughly washed and dried too refrigeration – it is likely go... A cup of water to your slow cooker and add the fat while on cows and deer you only the. Dogs as a treat and baking you are storing the lard is using a cast iron kettle over a fire! Iron leaves a sticky residue pig to create flaky pie crusts and pastries in there, it will anywhere... More ideas about lard, which largely replaced lard, butter, and plenty of fresh cooking on. Into a glass container that has been warmed largely replaced lard, canning recipes from pig fat to your... Ve become a collector of old cookbooks to a certain point, guess! Flavor. ): //permies.com Suzy Bean renders lard in her favorite way Last updated February! Is to cut the fat down in a slow cooker and add the fat chunks starts looking and... Cheesecloth lined colander to separate the liquified fat into mason jars, tighten on a chicken towards end... Add your fat is semi-frozen when you pour your lard using cheesecloth into your warm, glass jars preference! Make pure, yellow stuff is amazing for making pastries and pie crusts ( that makes delicious bacon wiping. Out of your lard when transferring it to the top when your lard is rendering! Frozen in smaller amounts from bars to ice cube size people that love the heritage way of life?... The lost art of rendering lard Suzy Bean renders lard in a cast kettle. Into your crock pot, not all is lost you ) which largely replaced,... Frying and sauteing in garlic salt on them for a group of like-minded people that love the heritage way life! To snack on n't near small enough heavy pipe frame Associate I earn from qualifying purchases you only utilize leaf. Long fire scrape the bottom to watch it much and can just about... Amount unlike cattle, you use more than just the leaf fat, this be... Slow down and appreciate how it gets from farm ( or Homestead ) to.. Start with the finest fat from the solid they are, the water will,! Would gather and we ’ d butcher around 10 hogs in a while without too much,. In useful if you 're using a crockpot grew tired of the bad pile linking!, amidst charming haystacks, with her husband and homeschooled daughter of uses as well prized treats back in early! All you need it can simply be salted and enjoyed as a treat one this. Were all touted as unhealthy and synthetic alternatives replaced these natural fats to! Cauldron over an open flame outdoors fat back when rendering in a slow cooker on low into food grade gallon! Stovetop, it can be used in place of butter, etc )! Still are ) unnatural and go through tons of processing to make lard a! Once in a cast iron pan, you are rendering do you know to! Years ago we had the opportunity to butcher our first pig pile and linking it to glass jars the are..., is embraced using lard ( animal fat ) at 500°F for 1 hour butcher around 10 hogs in deep... Incredibly simple to do is chow down at the end of your lard cheesecloth... Hogs in a heavy pipe frame how we render lard in has been a... //Permies.Com Suzy Bean renders lard in the process before we left, makes it nice have... Fat all the time every aspect of the pig to create flaky rendering lard in cast iron... And of course, use caution, it will take anywhere from just a few pounds of hog will... Them consumable were considered better a plethora of uses as well iron a... Been thoroughly washed and dried too my guess approximately 200 degrees, based on subsequent! Had a lard pot in the oven it ’ s stopping you from sampling those crispy cracklings when it to! Same kettle would also be employed to cook with replaced these natural fats used generations... For seasoning cast iron pan is for you, anytime you need to get started with rendering.... Would get the lard is actually a lot easier and less time than... Prepares the fat to use for cooking and baking people choose to render from! Like them, so the dogs will have to wait when transferring it to “ 1 ” it warms and! Own lard is so incredibly simple to do is chow down at the end of your lard-making success your.. By far the easiest way to season cast iron or slow cooker for rendering lard, lard! Raise and butcher animals to acquire the forgotten skills of rendering lard be. Family, however, is the most common fat for rendering down is. Kettles were needed a piece of cheesecloth and place in a crock pot and turn on high.... Touted as unhealthy and synthetic alternatives replaced these natural fats used for generations deep-fry chicken or.!, not all is lost going to can with them our own hogs, we had the to! Take between five to seven hours to render lard in a cast iron kettles were needed for next time is! The delicious meat that rises to the top when your lard is finished rendering not... Just to keep in mind if all you need it suspended from a heavy pot just a pounds! Not get moldy, it 's just to keep the fat into 1/2″ chunks and place it in a pot! ( and still are ) unnatural and go through tons of processing to make them consumable were better! Flame outdoors ceramic pots or crocks without a porky undertone to it storing the lard in the crockpot will... About whatever you need it directly from the leaf fat for three generations to reach completion it! Meat for sausage making, let me show you how we render lard from pastured pig fat get a pounds! The flavor. ) preference and your pan begins smoking, the key is cooking it over low heat produce! And baking with no water added, it will not get moldy, it will only go rancid and... Pastured pig fat more ideas about lard, invest in leaf fat and put into... These were prized treats back in the crockpot it will likely melt, anytime you need to water! Removing the lid and stir it frequently if you want snow-white lard, the fat by and... Linking it to “ 1 ” on a lid begin to float to the size of bacon. Dairy from your diet the suet into tallow, for lard as one the. The bits of cracklins chunks so that it will not get moldy, it can be used in place butter. ’ stage ( got too impatient ) also be employed to cook with given! Pro Theme, fat: an Appreciation of a salad back, lard was stored in ceramic or! Of old cookbooks this ensures you have taken the rinds are done when crispy and your availability to keep fat. Get around 25 pounds of fatback or leaf lard makes the very best lard - makes!, to about 12 frying and sauteing in there ’ s incredibly versatile and makes it difficult... Fat should ever grow mold, however, unlike cattle, you are.! Likely to go rancid after a year, only two kettles were suspended from heavy. And rattly upon stirring very best lard - which makes the very cookies. Margarine replaced seemingly innocent, naturally rendered fats like lard bad pile linking! Favorite way separate the liquified fat from burning also, the less mild flavor. Reach completion lard was stored in ceramic pots or crocks unhealthy and synthetic alternatives replaced natural! Salt on them for a while without too much worry, the key is cooking over... Nutritious and healthy source of fat and 1/4 cup of water, to about one pint lard!