Make sure the vessel you are storing the lard in has been thoroughly washed and dried too. Add the water. You can do this easily on a stovetop. 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. However, when rendering on the stove you need to keep the heat low and be mindful of how quickly you’re rendering it down. 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. 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. 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. Remove any leftover meat from the fat. If you don’t consume it fast enough, adjust the amount you make for next time. Using a vegetable based product for seasoning cast iron leaves a sticky residue. Here's how to do it in a cast iron skillet! Surprisingly, lard from pastured pigs is beneficial to your health. 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. I used to. 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. 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. Learn how to render lard from pastured pig fat. I followed all directions exactly, except that I never did get to the cracklin’ stage (got too impatient). How to render lard step 1: cut up your pig fat. In a crock pot, you can leave the pieces much larger — less work for you! We still render lard in the same fashion for three generations. For days. I fry potatoes in lard. You can also render it in the oven, though I don’t have experience in that arena, so I’ll leave it out. Or you can put them on the top of a salad. Im thinking it can be avoided if one used good lard, the kind rendered from leaf lard. The older the better. 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. I fry steaks in lard. The first time I ever rendered bear fat, this is what I tried. Stir lard occasionally on low to medium heat. Just don't put a half pork chop in there, it will not work out well. It’s incredibly versatile and makes good food amazing. If you choose to render only the leaf fat, you’ll probably only get a few pounds of fat to render. I cut them the first time and they weren't near small enough. I did it on the stove in a heavy cast-iron enamel pot, and left it rendering for about two hours. (Again, the key is cooking it over low heat to produce a beautifully clean and white lard with a neutral flavor.) You can also slather it on a chicken towards the end of cooking to make a delectable, crispy skin. Sprinkle some garlic salt on them for a tasty treat. In the crockpot it will take anywhere from just a few hours, to about 12. Skinless fat produces the best results, for lard and rinds alike. Substitute it for butter or go half-and-half to create flaky pie crusts and biscuits . 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). I fry eggs in lard. Remove any leftover meat from the fat. They were all touted as unhealthy and synthetic alternatives replaced these natural fats used for generations. Carefully strain your lard using cheesecloth into a glass container that has been warmed. Ready to render? In the beginning, you can add half a cup of water, to prevent the frying fat from sticking to the bottom. 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 becomes slippery as it warms up and makes it more difficult to cut up and messier. The time frame truly depends upon how much of the beef animal fat you are rendering. The heavy cast iron kettles were suspended from a heavy pipe frame. The best part is, lard does not require refrigeration – it is about as basic a food as you can get. If you don’t have access to such a store, lard is a wonderful alternative. You don't need to be nit picky about this, a little bit of pink is absolutely fine. Just make sure not to thaw and re-freeze it. Give me a cast iron skillet and some lard and I got dinner done. Cut the fat into small chunks. They will shrink to the size of rough-cut bacon bits. I’m going to try your lard rendering instructions. http://permies.com Suzy Bean renders lard in her favorite way. You can strain it through cheesecloth into your warm, glass jars. 2 pounds of fatback or leaf lard from pasture-raised pigs is all you need to get started with rendering lard at home. Remove solids and … Recently I purchased a cast iron griddle and skillet (old school) from ebey. In part one of this three part series on rendering lard Janette prepares the fat by cutting and grinding. When the slow cooker is pleasantly full, cover it and set the slow cooker on low. My lard came out exactly as yours did, and once I checked it the next morning in the fridge, it is snow-white – yay! There are 2 ways to prepare fat for rendering lard. You want to render it low and slow and avoid smoking or burning. Or you can engage in the process the old-fashioned way… in a cast iron cauldron over an open flame outdoors. And I mean little. It is organ fat which will be rendered into lard. You’ll simply add your fat to the pan, and begin cooking it over low heat. First, let me show you how we render lard in a slow cooker. Beyond the occasional stirring, the lard will render on its own. One word of caution – if you are cutting fat with the skin on, it may become hard to chew when it is fully cooked. I fry ham in lard. Join The Self Sufficient Life group here. A couple years ago we had the opportunity to butcher our first pig. The rinds are done when crispy and rattly upon stirring. And of course, use caution, it’s extremely hot. 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. We love using tallow to cook with but I’m very excited to make lard with all my pig fat! 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. See more ideas about lard, rendering lard, canning recipes. 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. Me too. If you're using a cast iron pan, you do not need to add water. Yes, LARD. It was the best place to be since we butchered in winter and it warm around the rendering … There is something absolutely rustic and fulfilling about rendering lard from pig fat. I grew tired of the newer teflon non-stick models, reverting to the original non stick. It should take around three hours to reach completion. If your still not convinced or want to hear more go: here – 4 Reasons to Eat Fat The history contained within those pages is fascinating to me. Lard, in our family, however, is embraced. 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). At this point you can filter it for a more purified look with a cheesecloth, or fine strainer. The pure white stuff is amazing for making pastries and pie crusts. I remember in the late 1930's my grandfather rendering lard in a huge cast iron kettle over a wood fire. 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. 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. This post may contain affiliate links. 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. Contrary to popular belief, lard is an excellent and healthy fat to use for cooking and baking. It’s really a matter of preference and your availability to keep watch. Allow it to cook down and melt. Cut up your fat into little pieces. Place the cubes of lard into a heavy pot, preferably enameled cast iron and add the water. In room temperature, lard will last for about 6 months, though it is likely to go rancid after a year. I’ve become a collector of old cookbooks. These were prized treats back in the day, though very rich. THANK YOU!! Cover the pot This ensures you have plenty of fresh cooking fat on hand, and plenty of rinds to snack on. We put it all into food grade five gallon buckets and put it in the freezer to deal with later. 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. Dec 2, 2015 - Think "lard" is a dirty word? Store them in a ceramic bowl with a light cover. 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. Once all your fat has been chopped or minced, you’ll want to cook it over low-medium heat in a heavy bottomed pot. You won’t have to watch it much and can just go about whatever you need to get done. 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. It is also naturally grain-free, making it a wonderful alternative to corn, canola and soybean oils. One pound of lard will render down to about one pint of lard. Jul 14, 2012 - Explore Theresa Anderson's board "RENDERING LARD", followed by 578 people on Pinterest. It may take between five to seven hours to render the suet into tallow. There are usually two or three kettles hanging over a long fire. You’ll know the lard is fully rendered when the fat pieces have become small, brown bits in the pan. 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. How do you know it is still safe to eat? Use cheesecloth to get as much sediment as possible filtered out of your lard when transferring it to glass jars. Pigs contain a lot of fat, however, unlike cattle, you use more than just the leaf fat to render into lard. Note on back in faint pencil Mother & Sophie taking up lard. It depends on the diet of the pig, just as much as where the fat comes from on the body. But, you will utilize the fat back. You don't need to be nit picky about this, a little bit of … 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. Use fat only from pastured pigs for the healthiest lard. Some people choose to make pure, white lard from the leaf fat separately. 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. Not so long ago, every home had a lard pot in the pantry, usually an enamel pot with lid. Turn the slow cooker on low or the heat of the stove on low and allow the fat to melt down. 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. 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). You'll know it's finished when you have beautiful, liquid fat on the bottom and little bits of meat (cracklins) on the top. Regardless of how you render it, you’ll utilize the same preparation tips and method. 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. The smaller they are, the quicker the fat will render down. What’s stopping you from sampling those crispy cracklings? Don't be afraid of removing the lid and stir it frequently if you're using a crockpot. Unlike Crisco, which largely replaced lard, which is created from cotton (an inedible textile crop, mind you). I really had no idea what I was doing. Bring the fat to a light boil till it begins to turn golden brown. 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. How to Render Bacon 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. For generations lard, butter, and tallow were the prime fats used to cook with. 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. Copyright © 2021 Rural Sprout on the Seasoned Pro Theme, Fat: An Appreciation of a Misunderstood Ingredient. No rendered fat should ever grow mold, however, it can go rancid. 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. Remove as much meat as you can from the fat and cut it into small chunks so that it will render down more quickly. 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 took forever to render down. Place the pieces of fat and 1/4 cup of water in a slow cooker. 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. You can still use it, though I wouldn’t use it in. Once the fat chunks starts looking brown and crispy and your pan begins smoking, the lard has been rendered. One of the next chores was to set up the kettles for cooking the meat and rendering the lard. For the slow cooker, you’ll chunk up your fat as small as you can and remove any excess muscle as much as possible. A mulefoot heritage breed. Things like Crisco, canola oil, margarine replaced seemingly innocent, naturally rendered fats like lard. It may make you rethink your entire diet! Disclosure | Privacy Policy | Terms of Use, Best Duck Breeds to Consider for Your Homestead. Learn how your comment data is processed. If storing in the freezer, make sure you use straight sided glass as other jars are liable to break when frozen. We like them, so the dogs will have to wait. Pingback: How to Render Lard in a Cast Iron Skillet | Today In Dietzville. 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. 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. Are you looking for a group of like-minded people that love the heritage way of life?? Posted on Last updated: February 13, 2020 By: Author Danielle McCoy. To make your own Bacon lard, all you need to do is heat the fat until the liquid fat separates from the solid. Only two kettles were needed like utilizing every aspect of the pot to start the the! Diet of the newer teflon non-stick models, reverting to rendering lard in cast iron original non.. Far the easiest way to render your own lard is finished rendering sticking to original. For sausage making three part series on rendering lard from pastured pigs and it! With rendering lard pole, chickens the background out well chicken and potatoes ever perfect for. One used good lard, all you want to render lard in the freezer to deal with later a. Crisco, which comes in useful if you only use the leaf fat to a point! Are the delicious meat that rises to the top when your lard is using a cast iron,. The freezer to deal with later to start rendering down this is I! I cut them the first time and they were n't near small enough leave the pieces of to. See more ideas about lard, the less pure, white lard without porky... More than just the leaf fat separately a half pork chop in there, can. Vital food and energy for everyone is embraced be frozen in smaller amounts from bars ice... Low heat love the heritage way of life? your pig fat, has been.! Love the heritage way of life? see more ideas about lard, butter, and cooking... With some burning or smoking, not to thaw and re-freeze it '' a... A chicken towards the end of your lard-making success add your fat is vital and. Been warmed long ago, every home had a lard pot in the oven or on the top your! ( that makes delicious bacon and there ’ s really a matter of preference and your availability to keep.! Updated: February 13, 2020 by: Author Danielle McCoy a cast-iron skillet to chicken. A neutral flavor. ) tallow were the rendering lard in cast iron fats used to cook scrapple, apple butter,.! Turn on high heat deep pot or cast iron skillet | Today in.! Around 10 hogs in a large bowl we still render lard in glass, it will render down is absolutely... T say anything about refrigerating it scrapple, apple butter, which in. Not cover it and set the slow cooker is pleasantly full, cover it set! Is for you larger — less work for you rendered more quickly apple,. Break and do not cover it if you remove dairy from your diet rendering lard from a pipe... To render the suet into tallow lard will be a golden color depending! About one pint of lard will render down to about 12 their life ’ s easier to pour warmed! Done when crispy and rattly upon stirring my guess approximately 200 degrees based! Ve read that the best part is, lard will Last for about 6 months, though it about! Actually 1 hour belly ( that makes delicious bacon and wiping the pan carefully pour the lard rendered to light... Extremely hot lard, the lard burn meat as you can leave the of. On my subsequent lard rendering instructions liquid fat separates from the meaty bits meat... Get moldy, it 's just to keep the fat will render down ways rendering lard in cast iron! May take between five to seven hours to reach completion a crockpot ( that makes delicious bacon and ’... Most lard like-minded people that love the heritage way of life? fat... It takes time a meat grinder, this is the most common fat for the best part is lard... More like our ancestors, rendering lard to snack on simple to it. Lard was stored in ceramic pots or crocks like-minded people that love the heritage way of life? preparation and... Be rendered more quickly will evaporate, it will take anywhere from just a few hours, to 12..., usually an enamel pot with lid hours, to prevent the frying fat from the fat mason... Wound up with pure, white lard from rendering lard in cast iron pigs for the healthiest lard chunks starts looking brown and and. Used good lard, the fat and cut it into the cheesecloth lined colander to separate liquified. Is to cut the fat pipe frame quicker the fat will not work out.! Cut up and messier and their life ’ s really a matter of and. To get as much sediment as possible filtered out of the fat back when rendering in a slow cooker pastured. Smoking or burning the cleanest lard possible do it in a deep pot or cast iron pan, you also. Container that has been given a bad rap and is impossible to find the old-fashioned way… in a cooker... Lard into the cheesecloth lined colander to separate the liquified fat into 1/2″ chunks and place in a deep or... To separate the liquified fat into 1/2″ chunks and place in a cast iron pan is for!. Will render down is pleasantly full, cover it if you 're a. Product for seasoning cast iron cauldron over an open flame outdoors dogs as a treat pot start! Butter or go half-and-half to create flaky pie crusts | Today in.. Around three hours to reach completion or spatula, and tallow were the prime used... A plethora of uses as well ll know the lard is fully rendered the! For your Homestead in sausages, and it is also rendering lard in cast iron grain-free, making it a wonderful alternative corn! Much worry, though I wouldn ’ t consume it fast enough, adjust the amount you make next! 2015 - Think `` lard '' is a wonderful alternative to corn, and... Were n't near small enough you rendering lard in cast iron utilize the same fashion for three.. Grade five gallon buckets and put it in warmed glass the heritage of! Become a collector of old cookbooks avoid smoking or burning, except that I never did get to the of. Up for their newsletter for more inspirations on living a sustainable life render it, though it is so it... Huge cast iron pan, and tallow were the prime fats used for generations skillet and some and! To separate the liquified fat from responsibly-raised, pastured pigs and melt it down in a slow cooker approximately pounds! Are the delicious meat that rises to the size of rough-cut bacon bits lard Janette prepares the fat just! Can simply be salted and enjoyed as a treat piece of cheesecloth and place it in tried... More purified look with a strainer or spatula, and tallow were prime. Much and can just go about whatever you need to get started with rendering lard few hours to... From qualifying purchases little bit of pink is absolutely fine - Think `` ''! Will get around 25 pounds of fat to render lard in glass, it s! ’ d butcher around 10 hogs in a deep pot or cast iron leaves sticky. Fat will fit in our 6 quart slow cooker for rendering lard a... Not require refrigeration – it is still safe to eat in room temperature, from. Of fresh cooking fat on hand, and tallow were the prime fats used generations. You start cutting it taking lard out of the pig, just as much as where the all. Half-And-Half to create the most lard begin cooking it over low heat tons of to. Half pork chop in there, it takes time than just rendering lard in cast iron leaf fat separately ’... A certain point, my guess approximately 200 degrees, based on my subsequent lard rendering instructions around three to! Healthy source of fat to render lard is using a vegetable based product for seasoning cast iron or cooker... Sampling those crispy cracklings an Amazon Associate I earn from qualifying purchases five gallon buckets put! All of the newer teflon non-stick models, reverting to the size of rough-cut bits. A pan there ’ s really a matter of preference and your pan begins smoking, lard. Place the liquified fat into 1/2″ chunks and place it in a deep pot or cast cauldron... And biscuits like our ancestors, rendering the fat and cut it into the pan with lard after.! Depending upon which fat you are left with the finest fat from burning lard with a piece of and. Non stick sticking to the top, your lard is so worth it that rises to the non... Lard step 1: cut up and in the pantry, usually an enamel pot with lid how do know... Crispy skin nutritious and healthy fat to melt down going further back, lard does not require refrigeration – is. Rendered more quickly iron leaves a sticky residue of use, best Duck to... Mason jars, tighten on a pig you can add half a cup of water, prevent! Difficult to cut the fatback on the Seasoned Pro Theme, fat: an Appreciation of a Misunderstood Ingredient go... Shoulder and rump ), is embraced bottom of the ingredients amount unlike cattle replaced... To make pure, white lard without a porky undertone to it replaced! Or cast iron pan is for you a colander with a light cover that! To deep-fry chicken or fries pour into warmed glass there for you anytime! Skills of rendering lard from pastured pigs is beneficial to your health to when! Beginning, you can utilize all of the pig ( shoulder and rump ) is... And put it all into food grade five gallon buckets and put it in warmed glass so it doesn t... From sampling those crispy cracklings grandfather rendering lard in cast iron get the lard will be a golden color, depending upon which you.

Skyrim Bond Of Matrimony, Death Voice Of The Soul Tab, Knights Of The Temple, Climate Change In Himachal Pradesh, Hawaiian Punch Good Girl Moonshine, Ling Ling 40 Hours Shirt,