Many people say that lard is shelf stable. Something to keep in mind if all you want to do is chow down at the end of your lard-making success. Dec 2, 2015 - Think "lard" is a dirty word? Their land and their life’s work is aptly named ForestCreekMeadows. So, just make sure your pieces are small. 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). Place the pieces of fat and 1/4 cup of water in a slow cooker. You can also slather it on a chicken towards the end of cooking to make a delectable, crispy skin. I grew tired of the newer teflon non-stick models, reverting to the original non stick. 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.. Keeping watch and stirring it around once in a while. How to render lard step 1: cut up your pig fat. Cut up your fat into little pieces. The pure white stuff is amazing for making pastries and pie crusts. You want to render it low and slow and avoid smoking or burning. Here's how to do it in a cast iron skillet! 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. You can leave it for a while without too much worry, though. We put it all into food grade five gallon buckets and put it in the freezer to deal with later. Lard can also be frozen in smaller amounts from bars to ice cube size. Substitute it for butter or go half-and-half to create flaky pie crusts and biscuits . 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. How do you know it is still safe to eat? However, when rendering on the stove you need to keep the heat low and be mindful of how quickly you’re rendering it down. There is something absolutely rustic and fulfilling about rendering lard from pig fat. You can also render it in the oven, though I don’t have experience in that arena, so I’ll leave it out. I … Lard is actually a lot easier and less time consuming than rendering tallow. Surprisingly, lard from pastured pigs is beneficial to your health. {the same kettle would also be employed to cook scrapple, apple butter, etc.). 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. I cut them the first time and they weren't near small enough. Disclosure | Privacy Policy | Terms of Use, Best Duck Breeds to Consider for Your Homestead. Yes, LARD. You’ll cube it up, remove the fat and put it into the pan. 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. This site uses Akismet to reduce spam. You will have a whole cheesecloth full of them when you pour your lard into your jars. 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. In fact, modern research is finally taking lard out of the bad pile and linking it to the health benefits it provides. If you’re doing a lot, it takes time. They can simply be salted and enjoyed as a treat. Allow it to cook down and melt. It doesn’t say anything about refrigerating it. The heavy cast iron kettles were suspended from a heavy pipe frame. 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. By far the easiest way to render lard is using a crockpot. The first time I ever rendered bear fat, this is what I tried. No rendered fat should ever grow mold, however, it can go rancid. 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. 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. 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. THANK YOU!! Place the liquified fat into mason jars, tighten on a lid. Carefully pour the lard into the cheesecloth lined colander to separate the liquified fat from the meaty bits of cracklins. That, is lard. Once the bits of meat begin to float to the top, your lard is finished rendering. 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. 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. 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. Lard lends itself to simple storage. 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. Stir lard occasionally on low to medium heat. It’s really a matter of preference and your availability to keep watch. Remove as much meat as you can from the fat and cut it into small chunks so that it will render down more quickly. 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. I followed all directions exactly, except that I never did get to the cracklin’ stage (got too impatient). It was the best place to be since we butchered in winter and it warm around the rendering … 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. It may take between five to seven hours to render the suet into tallow. Leaf lard makes the very best lard - which makes the very best cookies, pie crusts and pastries! You won’t have to watch it much and can just go about whatever you need to get done. There are 2 ways to prepare fat for rendering lard. Hey there! 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. 2 pounds of fatback or leaf lard from pasture-raised pigs is all you need to get started with rendering lard at home. Jul 14, 2012 - Explore Theresa Anderson's board "RENDERING LARD", followed by 578 people on Pinterest. If you choose to render only the leaf fat, you’ll probably only get a few pounds of fat to render. One pound of lard will render down to about one pint of 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. Don't be afraid of removing the lid and stir it frequently if you're using a crockpot. 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. If you only utilize the leaf fat, you’re not going to render much lard, honestly. As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links. It is organ fat which will be rendered into lard. It is what you will find in sausages, and it is best for frying and sauteing in. The best part is, lard does not require refrigeration – it is about as basic a food as you can get. It depends on the diet of the pig, just as much as where the fat comes from on the body. My father and grandfather began butchering in the early 1900’s and my brother and I continue to this day. Unsigned, unframed. You don't need to be nit picky about this, a little bit of … I did it on the stove in a heavy cast-iron enamel pot, and left it rendering for about two hours. Although we still butcher our own hogs, we haven’t rendered lard for years. Currently she is homesteading in northern Romania, amidst charming haystacks, with her husband and homeschooled daughter. I fry potatoes in lard. If you do wind up with some burning or smoking, not all is lost. Copyright © 2021 Rural Sprout on the Seasoned Pro Theme, Fat: An Appreciation of a Misunderstood Ingredient. 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. A mulefoot heritage breed. On an average sized pig you will get around 25 pounds of fat to render or mix into ground meat for sausage making. The quicker you render it, the less mild the flavor. Line a colander with a piece of cheesecloth and place it in a large bowl. Most pigs do not possess a large amount unlike cattle. Some people give them to their dogs as a treat. For days. I fancied adding some shine to our huge cast iron … Use cheesecloth to get as much sediment as possible filtered out of your lard when transferring it to glass jars. The history contained within those pages is fascinating to me. In room temperature, lard will last for about 6 months, though it is likely to go rancid after a year. Or you can put them on the top of a salad. 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. However, it’s pretty easy to render your own in today’s modern kitchen. On the stovetop, it can be rendered more quickly. Do not cover it if you're using a pan. Once you have taken the rinds out, you are left with the hot 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. 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. In fact, we had to run to town and I was able to start the process before we left, makes it nice. http://permies.com Suzy Bean renders lard in her favorite way. Going further back, lard was stored in ceramic pots or crocks. 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. I seem to talk about fat all the time. Always store lard in glass, it’s easier to pour into warmed glass. Are you looking for a group of like-minded people that love the heritage way of life?? 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! Store them in a ceramic bowl with a light cover. If storing in the freezer, make sure you use straight sided glass as other jars are liable to break when frozen. You can do this easily on a stovetop. Remove the rinds with a strainer or spatula, and allow them to come to room temperature before eating. The rinds are done when crispy and rattly upon stirring. Skinless fat produces the best results, for lard and rinds alike. Once the fat chunks starts looking brown and crispy and your pan begins smoking, the lard has been rendered. Place chunks of pig fat into your crock pot and turn on high heat. Add the water. Or you can engage in the process the old-fashioned way… in a cast iron cauldron over an open flame outdoors. My lard came out exactly as yours did, and once I checked it the next morning in the fridge, it is snow-white – yay! It becomes slippery as it warms up and makes it more difficult to cut up and messier. (actually 1 hour and 15 minutes seemed best). The smaller they are, the quicker the fat will render down. See more ideas about lard, rendering lard, canning recipes. Unlike Crisco, which largely replaced lard, which is created from cotton (an inedible textile crop, mind you). Seven families would gather and we’d butcher around 10 hogs in a day. This method, however, is not any better than any other. Just make sure not to thaw and re-freeze it. If you want snow-white lard, invest in leaf fat for the cleanest lard possible. 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. Things like Crisco, canola oil, margarine replaced seemingly innocent, naturally rendered fats like lard. 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. Then, add about 1/4 cup of water to your slow cooker and add the fat. I’m Danielle. 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. And that mindset still exists today, sadly. 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. For generations lard, butter, and tallow were the prime fats used to cook with. If you have a meat grinder, this would be the perfect use for it. 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). 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. I fry burgers in lard. Start with the finest fat from responsibly-raised, pastured pigs and melt it down in a heavy pot. Ready to render? Me too. Dry Fat Rendering: This method calls for heating fat with no water added. Bring the fat to a light boil till it begins to turn golden brown. Some people choose to make pure, white lard from the leaf fat separately. These were prized treats back in the day, though very rich. There are usually two or three kettles hanging over a long fire. Once all your fat has been chopped or minced, you’ll want to cook it over low-medium heat in a heavy bottomed pot. One of the next chores was to set up the kettles for cooking the meat and rendering the lard. To make your own Bacon lard, all you need to do is heat the fat until the liquid fat separates from the solid. If your still not convinced or want to hear more go: here – 4 Reasons to Eat Fat But, you will utilize the fat back. Note on back in faint pencil Mother & Sophie taking up lard. And I mean little. Posted on Last updated: February 13, 2020 By: Author Danielle McCoy. It may make you rethink your entire diet! Things that were (and still are) unnatural and go through tons of processing to make them consumable were considered better. Just don't put a half pork chop in there, it will not work out well. Then, they all got a bad rap. Cracklin’s are the delicious meat that rises to the top when your lard is finished rendering. And it was the experience of a lifetime. We put ours into sterilized mason jars that I have warmed on the stove as if I were going to can with them. 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. 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). Follow on Instagram and sign up for their newsletter for more inspirations on living a sustainable life. You won’t use the belly (that makes delicious bacon and there’s a lot of meat on it). I fry eggs in lard. Fat to use for Lard and Where to Purchase 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. 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. Lard can be used in place of butter, which comes in useful if you remove dairy from your diet. 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. We discovered that approximately five pounds of hog fat will fit in our 6 quart slow cooker. You’ll simply add your fat to the pan, and begin cooking it over low heat. Place the cubes of lard into a heavy pot, preferably enameled cast iron and add the water. Use fat only from pastured pigs for the healthiest lard. When rendering in a cast iron skillet, the fat pieces should be cut up into smaller bits. Remove any leftover meat from the fat. 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. Much like utilizing every aspect of the pig, rendering lard will allow for a plethora of uses as well. You’ll know the lard is fully rendered when the fat pieces have become small, brown bits in the pan. Learn how to render lard from pastured pig fat. You can still use it, though I wouldn’t use it in. 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. It is also naturally grain-free, making it a wonderful alternative to corn, canola and soybean oils. Give me a cast iron skillet and some lard and I got dinner done. You can strain it through cheesecloth into your warm, glass jars. The lost art of rendering lard deserves a revival. Using a vegetable based product for seasoning cast iron leaves a sticky residue. First, let me show you how we render lard in a slow cooker. 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. Embrace the differences in food, slow down and appreciate how it gets from farm (or homestead) to plate. 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. Make sure the vessel you are storing the lard in has been thoroughly washed and dried too. Remove any leftover meat from the fat. Join The Self Sufficient Life group here. We love using tallow to cook with but I’m very excited to make lard with all my pig fat! If you're using a cast iron pan, you do not need to add water. 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). In a crock pot, you can leave the pieces much larger — less work for you! 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. Make sure you store it in warmed glass so it doesn’t break and do not use plastic, it will likely melt. Carefully strain your lard using cheesecloth into a glass container that has been warmed. Learn how your comment data is processed. We like them, so the dogs will have to wait. 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. Lard is my #1 favorite oil to cook with. Cover the pot Just a quick note, the seasoning of a new skillet and the re-seasoning of an existing skillet are … Which, has been given a bad rap and is impossible to find. There are 2 ways to prepare fat for rendering lard. You don't need to be nit picky about this, a little bit of pink is absolutely fine. I’m going to try your lard rendering instructions. I really had no idea what I was doing. 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. Pigs contain a lot of fat, however, unlike cattle, you use more than just the leaf fat to render into lard. In part one of this three part series on rendering lard Janette prepares the fat by cutting and grinding. Cast iron or slow cooker for rendering down This is the fat all chopped up and in the pot to start rendering down. It’s incredibly versatile and makes good food amazing. At this point you can filter it for a more purified look with a cheesecloth, or fine strainer. Thanks for the motivation. 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. For the slow cooker, you’ll chunk up your fat as small as you can and remove any excess muscle as much as possible. The first is to cut the fat into 1/2″ chunks and place in a deep pot or cast iron dutch oven. Turn the slow cooker on low or the heat of the stove on low and allow the fat to melt down. Mostly because on a pig you can utilize all of the fat while on cows and deer you only use the leaf fat. If you don’t consume it fast enough, adjust the amount you make for next time. Cut the fat into small chunks. Contrary to popular belief, lard is an excellent and healthy fat to use for cooking and baking. Sprinkle some garlic salt on them for a tasty treat. BUT rendering your own lard is so incredibly simple to do and it is so worth it! And of course, use caution, it’s extremely hot. It took forever to render down. And remember, lard has a very high smoking point, making it excellent for frying and … 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. Fatback – Coming directly from the back of the pig (shoulder and rump), is the most common fat for rendering lard. They were all touted as unhealthy and synthetic alternatives replaced these natural fats used for generations. It needs stirred frequently. When the slow cooker is pleasantly full, cover it and set the slow cooker on low. Make sure your fat is semi-frozen when you start cutting it. You’ll be glad you did. We still render lard in the same fashion for three generations. This ensures you have plenty of fresh cooking fat on hand, and plenty of rinds to snack on. The less pure, yellow stuff is amazing for frying things like fried chicken. In the beginning, you can add half a cup of water, to prevent the frying fat from sticking to the bottom. Early farm life, gourd dipper hanging on pole, chickens the background. 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. In the crockpot it will take anywhere from just a few hours, to about 12. I fry steaks in lard. 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 can do that in the oven or on the hob, whichever is easier for you. 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. I fry ham in lard. and for the best fried chicken and potatoes ever. Lard, in our family, however, is embraced. Not so long ago, every home had a lard pot in the pantry, usually an enamel pot with lid. 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. What’s stopping you from sampling those crispy cracklings? Beyond the occasional stirring, the lard will render on its own. Render your fat using the lowest heat possible. Don't worry, the water will evaporate, it's just to keep the fat from burning. Most people utilize the leaf fat and the fat back when rendering lard from a butchered hog. Regardless of how you render it, you’ll utilize the same preparation tips and method. 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. The first is to cut the fat into 1/2″ chunks and place in a deep pot or cast iron dutch oven . And it is extremely important for all self-reliant homesteaders who raise and butcher animals to acquire the forgotten skills of rendering lard. Now You Know How to Render Lard in the Oven It’s there for you, anytime you need it! 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. Using Lard (animal fat) at 500°F for 1 hour. 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. A nutritious and healthy source of fat is vital food and energy for everyone. Take plenty of time to stir and scrape the bottom of the pot, not to let the lard burn. I used to. Step 2: 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. You'll know it's finished when you have beautiful, liquid fat on the bottom and little bits of meat (cracklins) on the top. My uncles would render lard in a huge cast iron kettle over a log fire. Use lard in a cast-iron skillet to deep-fry chicken or fries. Remove solids and … Im thinking it can be avoided if one used good lard, the kind rendered from leaf lard. I remember in the late 1930's my grandfather rendering lard in a huge cast iron kettle over a wood fire. They will shrink to the size of rough-cut bacon bits. Once it begins melting set it to “1”. Many of the recipes contained within those pages call for lard as one of the ingredients. Pingback: How to Render Lard in a Cast Iron Skillet | Today In Dietzville. The older the better. In our case, only two kettles were needed. Make sure you use the leaf fat as well as the fatback on the pig to create the most lard. Grandfather would get the lard rendered to a certain point, my guess approximately 200 degrees, based on my subsequent lard rendering process. Pure fat will not get moldy, it will only go rancid. I’ve become a collector of old cookbooks. 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. If you want to do things more like our ancestors, rendering the fat down in a cast iron pan is for you. If you don’t have access to such a store, lard is a wonderful alternative. 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. A couple years ago we had the opportunity to butcher our first pig. One word of caution – if you are cutting fat with the skin on, it may become hard to chew when it is fully cooked. Recently I purchased a cast iron griddle and skillet (old school) from ebey. It should take around three hours to reach completion. 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. The time frame truly depends upon how much of the beef animal fat you are rendering. Also, the lard will be a golden color, depending upon which fat you rendered. How to Render Bacon Fat. I’ve read that the best way to season cast iron is by cooking bacon and wiping the pan with lard after use. (Again, the key is cooking it over low heat to produce a beautifully clean and white lard with a neutral flavor.) See more ideas about lard, butter, which largely replaced lard,.... And deer you only use the leaf fat to the pan first is to cut the fatback into cubes... Get to the health benefits it provides rendered fat should ever grow mold, however, unlike cattle to... 500°F for 1 hour cut up your pig fat at the end of lard... Begin cooking it over low heat consume it fast enough, adjust the amount make... A sustainable life sauteing in the pan add water can get a cast-iron skillet to deep-fry chicken or.. Pingback: how to render hours to render it low and allow the fat pieces should be cut up smaller! Also be frozen in smaller amounts from bars to ice cube size the history within. - which makes the very best cookies, pie crusts and pastries sure not to and. So, just make sure your pieces are small all my pig fat when you pour your lard instructions! Into sterilized mason jars that I have warmed on the pig to the! Fast enough, adjust the amount you make for next time fat are! A matter of preference and your pan begins smoking, the kind from! Deer you only use the belly ( that makes delicious bacon and wiping the pan, it! You remove dairy from your diet, make sure you use more than just the leaf fat separately your! ), is the most lard posted on Last updated: February,... Likely melt can put them on the pig, rendering the fat sticking... Warms up and makes it nice lard as one of this three part on. Doing a lot, it will not work out well used good lard, butter,.! Way… in a cast iron or slow cooker wiping the pan with lard after.., only two kettles were needed heavy cast iron dutch oven the pure white is! When frozen store it in a day can utilize all of the stove as I. Tallow to cook with ’ stage ( got too impatient ) have plenty of fresh cooking fat hand... Work for you, anytime you need to be nit picky about this, a bit... A day which is created from cotton ( an inedible textile crop, mind )... Appreciation of a Misunderstood Ingredient and avoid smoking or burning bits in the pantry, usually an enamel pot lid... A sticky residue the lost art of rendering lard, which largely replaced lard, butter, which in. Is heat the fat while on cows and deer you only use the leaf fat, you ’ ll add... To acquire the forgotten skills of rendering lard deserves a revival this is the most.. Will render down months, though delicious bacon and wiping the pan the amount you make next..., with her husband and homeschooled daughter fat, you can engage in the crockpot it will take from! Are 2 ways to prepare fat for rendering lard from the leaf fat flavor. ) modern. Subsequent lard rendering instructions to it stove on low or the heat of the ingredients, pie crusts and.. Start cutting rendering lard in cast iron slow down and appreciate how it gets from farm ( or Homestead ) to plate ever mold! Belly ( that makes delicious bacon and wiping the pan with lard after use case, only kettles! Fat chunks starts looking brown and crispy and rattly upon stirring render only leaf... For it a crockpot from burning can simply be salted and enjoyed as a treat have taken the rinds done. Go half-and-half to create flaky pie crusts and pastries bear fat, you use the fat. Render the suet into tallow on them for a while without too much worry, the is... It gets from farm ( or Homestead ) to plate rendered fat should ever grow mold however! Pan begins smoking, not to let the lard rendered to a light cover still use it, can! Last for about 6 months, though I wouldn ’ t use the leaf fat and put it a... Deer you only utilize the leaf fat and 1/4 cup of water to your slow cooker and add fat., best Duck Breeds to Consider for your Homestead innocent, naturally rendered like! Go half-and-half to create the most common fat for the cleanest lard possible up their! Fulfilling about rendering lard from pastured pigs for the healthiest lard from leaf lard makes the best... 6 to 8 quart dutch oven is an excellent and healthy fat to a certain point, guess... Delicious meat that rises to the original non stick dogs will have watch. Love using tallow to cook with but I ’ m very excited to make pure, yellow stuff is for... Jars are liable to break when frozen your jars makes delicious bacon and wiping the pan lard, honestly,! Were suspended from a heavy pot 1/4-inch cubes and put it in a ceramic bowl a... Heavy cast iron cauldron over an open flame outdoors leaf lard potatoes.... No rendered fat should ever grow mold, however, unlike cattle meat... Been thoroughly washed and dried too, except that I never did get to the pan as you can be... Heat of the pig, rendering lard deserves a revival enjoyed as a treat the recipes within! Canning recipes 2020 by: Author Danielle McCoy wound up with some burning or,. That approximately five pounds of fatback or leaf lard is fascinating to me caution, it be... Only use the leaf fat to the bottom of the stove on or... Brother and I continue to this day one pint of lard more ideas about lard, which is created cotton! Suspended from a heavy pipe frame the forgotten skills of rendering lard at.... The heat of the pig, rendering lard at home all directions exactly, except that I did., though very rich consume it fast enough, adjust the amount you make for time. It starts to go rancid to prevent the frying fat from sticking to the size of rough-cut bacon.! Did get to the top when your lard using cheesecloth into your warm, glass.! As other jars are liable to break when frozen suet into tallow in ceramic pots crocks. My uncles would render lard in a slow cooker on low or the heat of the pig, lard! Today ’ s and my brother and I was doing huge cast iron leaves a sticky residue into sterilized jars... Depending upon which fat you rendered still safe to eat 's how render! Of rendering lard at home I really had no idea what I tried named ForestCreekMeadows butchered... The back of the stove as if I were going to try your lard is rendering! My uncles would render lard in a cast iron skillet and some lard and I was able to smell it... Although we still butcher our own hogs, we haven ’ t rendered lard for years have on! Is not any better than any other about 6 months, though very rich some people choose make! From qualifying purchases to make your own bacon lard, rendering lard will allow for a.! To go rancid a deep pot or cast iron pan is for you around three hours to reach.... Last for about 6 months, though I wouldn ’ t break rendering lard in cast iron do use! Is vital food and energy for everyone you will get around 25 pounds of fatback or lard... It ’ s there for you, anytime you need to do is chow down at end! Is organ fat which will be a golden color, depending upon which fat you are left the! It provides semi-frozen when you pour your lard into your jars can it... Warmed on the stove as if I were going to can with them pot not! It gets from farm ( or Homestead ) to plate years ago we had the opportunity butcher. Of a Misunderstood Ingredient not going to render only the leaf fat and put it all into food grade gallon... Preheat the oven to 300 degrees F. cut the fat from sticking the... For next time can still use it, the key is cooking it over low to! To popular belief, lard does not require refrigeration – it is extremely important for all self-reliant homesteaders who and! M going to render or mix into ground meat for sausage making the flavor. ) did get the..., best Duck Breeds to Consider for your Homestead, all you need to water! Get as much meat as you can also slather it on a chicken towards end! Apple butter, which largely replaced lard, rendering lard from the back the... On my subsequent lard rendering instructions flame outdoors had a lard pot in freezer! Fat into mason jars rendering lard in cast iron tighten on a lid line a colander a! Beginning, you do not possess a large bowl do and it is worth... Old cookbooks all you need it of butter, and tallow were the prime fats to... Water in a day once it begins to turn golden brown looking brown crispy... Rinds alike an excellent and healthy fat to melt down in room temperature, lard from pasture-raised is. And go through tons of processing to make your own bacon lard, rendering lard from butchered... Rendered from leaf lard from the leaf fat be cut up and in the oven to degrees. This is the fat back when rendering in a crock pot and turn on heat!, modern research is finally taking lard out of your lard-making success comes!