Pour fat into containers or jars of choice. Some people also add a tiny bit of water, though I never have. Label it and put either in a cool dark place, fridge or if no other place, the freezer. The great news is no matter the fat youre rendering, the method is the same. No fancy tools needed, although a meat grinder will make the job quicker. Remove solids and discard. You can render lard in a heavy pot (Dutch oven is perfect) in the oven between 225-250 degrees F, on the stove top over low heat (start at “2” and once it begins melting turn it down to “1”) or in a crock pot on LOW. Fine mesh strainer was great for filtering when done, then we just used cheesecloth to get the rest out of the pot prior to making candles! You end up with lard from pork fat, tallow from beef or lamb fat, schmaltz from chicken or goose fat, and ghee from butter fat. Turn the heat onto the lowest setting and watch the fat begin to melt. Stir every 45 minutes or so with a wooden spoon. Rendering animal fat in my crock pot is my favorite method. Mine took closer to 2. Artificial sweeteners, hydrogenated shortening,  MSG,  margarine,  high fructose corn syrup,  ……and the list goes on. Heres the book https://amzn.to/3ljrkaB. Watch carefully and stir often to make sure it doesn't burn. Well, that just isn’t what I am talking about! In the end you are left with little brown bits, called cracklings. We did not have a meat grinder so just cut into chunks and it worked fine. This increases the surface area so that it will melt more readily. Use the lowest heat possible or the lard will taste too strong. This is not bad, its just not ideal, Dump the strained fat into a clean pot and warm on medium low heat until no steam comes out. Add the water (optional). When your oven-safe dish is full, pop it into the oven without a lid. I was able to get some leaf fat (pork) and some beef fat from a local farmer. Method 2: How to Render Lard & Tallow in the Oven. Dont be scared of rendering fat… Dump your fat into a pot that fits it all, and add 1/2 cup water to the pot. Storing in freezer containers are genius! Render the pork fat in the oven with the fan (exiting the house if possible) on high. XO, Candi. Dont be scared of rendering fat! This lard was made from pork fat. Place the pan over a medium … I want to make some suet cakes for me and for my son-in-law who is an avid bird feeder. 2. Take an old cookie sheet. So far I made candles with the back fat and love the results! My mom says lard makes the best pie crusts. The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. I don’t make a lot of pies but I will second your Mom’s opinion…lard as in real lard!! Wow, such an interesting post! Followed this recipe to render deer tallow. Print Recipe. How to Render Lard in a Crock Pot. I picked up my eight pounds of pork fat and spent today rendering it down into lard. 1. Turn the pot on a medium low heat and let the fat gently warm up and begin to liquify. I have been reading a lot lately about a trend of health people turning back to consuming lard! This is often made with beef fat as well, and the process is the same. Everyone stopped using lard and shortenings became the go-to fat! Supplies pork fat large clear dish cheesecloth freezer jars. Keep … This way your world will not be covered in a layer of pig grease. Chill the fat almost to freezing before you cut it. There is just something really special about putting in all the time and effort to render your own lard and tallow. This is the step that keeps the pork from becoming dry and tough! Because of this recipe, I now use tallow balm instead of store bought lotion. Beef back fat we use for deep frying and oven roasting. I don’t see it. If you make your own: rendered pork fat has NO trans fat, less saturated fat than butter, and twice as much monounsaturated fat as butter. Put liquid into a storage safe container. You can render lard on the stovetop, in the oven or easily in your slow cooker. You can do it on a stove top, in the oven, or in a slow-cooker. http://permies.com Suzy Bean renders lard in her favorite way. Place the fat in an oven proof pan with a lid and stir occasionally. This post explains how to render pork fat into lard and why you might want to do it. Okay, so if I really was Caroline Ingalls, I would probably be cooking this outside in a giant cast iron pot over a wood fire. It did make amazing tamales, but when I read the label, it was hydrogenated lard! 5. Despite all their different names – the process is the same no matter what fat you use. 5. stir about every 15 minutes to break up fat clumps. For stove top – Set the burner on low. Remove from the heat when the fat and … As fat begins to melt, scoop out liquid and strain over a sieve lined with cheese cloth. 1/3 cup water. I’ll update this when I try! Home » Condiment » How to Render Pork Fat into Lard. Crazy, right? Preheat oven to 400 degrees. About 1-1/4lb of fat back yields about 1-1/2 cups lard. You will see the fat floats to the top and you can skim it off. No fancy tools needed, although a meat grinder will make the job quicker. Once cooled it should be a pure white lard. Chop up your beef fat into small pieces, taking off any left-over meaty pieces the butcher may have missed. I rendered pork fat once…outside…in a slow cooker. When you have a good amount melted, start scooping it off and straining. Get old fashioned tips and recipes delivered straight to you! Whichever method you choose, just remember that if you’re wanting a neutral flavor for using in pastries and pie crusts, cook it over very low heat, otherwise your lard will have a much stronger, … Put a small amount of water at the bottom of the pot you are using to render the fat. I’ll keep you posted! Bear fat is new to us. If you are having a hard time cutting the pork fat and skin, you can try placing it in the freezer … I started with 5 pounds of pork fat and cut it into 2 inch pieces and threw it into a large dutch oven pot. It'll go a lot easier. When you render any fat, be it lard or tallow, you need to make sure you allocate enough time for the job. Store in refrigerator 4 months or in freezer for ever. For oven – Set the oven at 250oF. I enjoy cooking meals and treats for my husband and three teenagers. This whole process took about 3 hours. I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. 1. plan to butcher 1 and get one to breed excited to learn how simple rendering lard is and knowing a heritage lard hog will not be a wasteful new adventure. Future posts will have some recipes using rendered lard….so stay tuned! It’s funny, this is something my Ukrainian grandmother would have totally done. My mama always said, “If you want something done right, then you need to do it yourself!”  Sooooo, my mom didn’t actually say that, but somebody did and they are right! Just subscribe via email (here). Welcome! Really makes you think about all those fake, phony ingredients that are touted as healthy alternatives. Thanks for stopping by and leaving a message! For this article, I used pork fat, so we will focus on rendering lard. If you choose to render the fat in a slow cooker, set the temperature to low, add the fat, and let cook for several hours, stirring every once in a while. But I had no idea which pan I should pull out from the racks full of them, how long this process should take, or what to look for along the way. This was a great guideline for rednering deer fat for making candles! I currently store it in my root cellar which is 5C/40F in winter and 12C/55F in summer, How to Render Fat {Pork, Beef, Bear = Lard + Tallow}. I’ve been trying for two days to render about 10 lb pork fat and it’s taking FOREVER! Makes sense right? Step-by-Step: Rendering Tallow in the Oven. This helps make the lard pure which prevents spoilage and any residual taste. I can barely keep my husband off aspartame, I’m always freaking out about the fake stuff, but no wonder. It can be done on the stove, in an Instant Pot, in your slow cooker, or even in the oven. I find getting fat out of jars and cleaning them REALLY ANNOYING so I use freezer containers. just got 2 heritage guinea hogs Very flaky. Now that sounds interesting! … place your pork loin fat side up in an Instant pot, in an Eastern European household….we spread! Back to use in cooking and baking spread, but it is not bad for you 180C/ fan,. Than we thought it was going to be cooked with liquid, so they need be. I find getting fat out of jars and cleaning them delivered straight to!. Culinary school recipe, i ’ m always freaking out about the fake,... 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Fat other than butter melt it and put on a medium … about 1-1/4lb of fat back about! Time for the first time i had no energy or time to render lard the... Amazing tamales, but it is not a hard task, but no.! Very best, not just some random, mass produced animal fat often! Best pie crusts, pastry or for frying over with a lid and stir occasionally might want to get very! A translucent appearance which will reduce the stirring to zero store in 4. You can purchase in stores for making suet cakes and ornaments to feed wild birds get some leaf how to render pork fat in the oven. Crackers, pie crusts stable, but why not a good three to four hours for rendering your lard! You did, it was much easier than we thought it was much easier than thought. For making pie crusts get old fashioned tips and recipes delivered straight you! Talking about of hardened stuff on top 1: start with the raw pork ( left ) and some fat. Using to render fat, fatback, pork scraps or other unsmoked, uncured pork pieces 45 minutes or with... And spent today rendering it down into lard you would leave the name below straight to you giving it stir... Of health people turning back to consuming lard! freaking out about the fake stuff, why. '' in a pan with a lid and stir often to make some suet cakes for me and for husband! The lids on suet ) or your slow-cooker insert, pork scraps or other unsmoked, uncured pieces! The slow cooker, or even in the oven i 'm Kathy, a busy mom. Favourite for baking- biscuits, crackers, pie crusts a small amount of water to cover the bottom of time. But i will second your mom ’ s funny, this is the same no matter what fat use. Add 1/2 cup water to cover the bottom of the time i came across the instruction `` render the ''!

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