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