Only use that which you ladled off. Quick cooling produces a fine grained lard. 2 to 3 inches of water in my pressure canner works just fine. Lard is used so widely outside of the U.S. that there was even a “Lard Shortage” in 2006 in the UK as a result of the demand in Poland and Hungary for it. Submitted by Sue on 28 September 2012 - 11:21pm. Rendered lard will be a light golden color in its liquid form but it will cool to a creamy white color. Lard is only about 40 percent saturated fat, while the other 60 percent is unsaturated. The solids stay in the sieve; the clear melted fat goes in the stock pot. Might be a good long while! Thanks, Submitted by LRMoudry on 29 September 2012 - 2:09pm. Discard the solids, let the grease come to room temperature, then store it in the fridge, where it will keep almost indefinitely with the solids removed. ( by C for Prep Pro). Then toss in your fat pieces. Love the info. This content may be printed for personal use only. I've visited every butcher in my area, and they all get their pork in cryovac packs already quartered and trimmed. I followed the lead of someone who’s done more research and started keeping mine. Kimberly Killebrew, If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. Kellene, or anyone... have experience making lard from bear fat? Note: I have had friends do this process in much larger batches. I would not go to all that work making soap to get an inferior product. By Kellene, Preparedness Pro on 28 September 2012 - 9:25pm. Quick cooling produces a fine grained lard. I suggest using a large a cast iron skillet that’s nicely seasoned. I used to use olive oil for most of my sauteing. Did not can it and can see that would be good. Today folks don't experience a germ load like farm work entailed and are less likely to tolerate anything coming from outside our "clean" environment. Fresh lard is usually just the rendered pork fat, while shelf-stable lard usually contains some amount of hydrogenated fat to preserve freshness. Back to Stove Top-Rendered Lard. The water helps the fat to not stick to the bottom of the pan and it boils off as the lard melts. And it is extremely important for all self-reliant homesteaders who raise and butcher animals to acquire the forgotten skills of rendering lard.. 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. When the lard is completely cooled, meticulously wipe off the rims of the jars to ensure that no pieces remain. [citation needed] Rendering your own lard is a great way to make this fat … {the same kettle would also be employed to cook scrapple, apple butter, etc.). Lift the paper towel up by the corners and let the melted fat drain through. It would cost alot to use coconut oil in a big fryer. The great news is no matter the fat youre rendering, the method is the same. Is lard still "better" even if it is from a pig farm that, inevitably, uses antibiotics, etc., to prevent health problems in their herd? Here I my little gift: throw a whole chicken in a crock pot with the usual diced veggies (carrots, celery, onion). They were wrong. Pour the fat into the bowl while it’s still hot. How did Grandma use it in llieu of a bay leaf. Chop up the pork fat into cubes no larger than 1 inch and place it in a large pot on the stove. pork fat, every bit available from a pasture raised pig; Equipment. Simone the comment you are referring to I believe is in relation to the use of baking soda in the lard to whiten it and Basil being used instead of a bay leaf on top of the jar before you pressure can it. For decades it was preserved, sometimes seasoned with onion and garlic, and used as a spread on bread along with tomatoes or cucumbers. It will last almost indefinitely in your freezer. I cover the pan with a handy dandy spatter guard to help prevent me from getting popped in the face. Rendering the fat. Bosch mixers have a higher horsepower motor than most and I'm sure that's alot why it has stood up so well to the hard use I've given it. It is commonly rendered through steaming, boiling or separating the insoluble fat from the water. Submitted by Preparedness Pro on 30 September 2012 - 5:50am. Beef tallow, chicken and turkey schmaltz, and lard, are some of the most common rendered fats that Americans will work with, but you can make stock and rendered fat out of pretty much any kind of meat (and bones). Again, never add new fat pieces to a batch that’s already underway. Or would the added air cause headspace issues? After the cubes harden in the freezer, transfer them into freezer bags and put them right back in. Submitted by countrygirl on 29 September 2012 - 10:04pm. Submitted by laurene mccune on 22 July 2014 - 8:36pm. Keep everything from your countertops to your dining room chairs germ-free. Submitted by elindawoods on 29 February 2016 - 4:06am. Do not keep the fat at room temperature. Within 50 miles of our home there are 5 facilities that do custom meat processing ( including the killing if you're squeamish or tenderhearted). When you whip it or stir it while it cools, you’ll have a beautiful texture that will rival ANY commercial lard you’d ever purchase. Submitted by Cat on 4 February 2016 - 9:05pm. Enjoy the many health benefits of cancer-fighting CLA, Vitamin K2, and heart-healthy omega 3’s while cooking with grass-fed beef tallow. Fill each jar with just standard head space beginning right at the ring marks. And talk about saving money!!! I use the coconut oil for things that I want fat but to taste fresh such as salad dressings.I use the lard as outlined in the article. Your goal is to slowly melt the fat until it’s nice and clear. Great article. Rendering lard in a crock pot vs. stovetop (and water method vs. no water) There are a several methods that you can use to render the lard. The fresh, refrigerated lard is the healthiest option. It’s really easy to keep, and much better than vegetable oil for frying. While I understand that much of what I’m saying here goes against everything you’ve heard growing up, you’re just going to have to get over it. Lard will store for a few weeks on the counter top, a few months in the fridge, or almost indefinitely in the freezer or canned. What is that for? It wasn't until I saw your program on NatGeo that I realized I didn't have food staples stockpiled. I disagree about using rancid lard for making soap. You’ll want keep the pan you use at a steady, medium low temperature. I have had a Bosch mixer for 40 years and have the meat grinder attachment for it. Next, you’ll need a heavy, large, shallow pan. Keep up the good work!!! You can also warm your fat in the oven for about 24 hours. Do not allow your lard to get above 255 degrees Fahrenheit. This will remove any small bits of chicken that could contaminate your fat and make it go bad. I love rendering my own lard because I can use instead of butter for many dishes and thus preserve my butter specifically for those occasions when I just have to have a creamy butter taste. Actually I mentioned that I preserve all kinds of fat, however this article is about lard which is pork fat, whereas other fats are usually known as tallow and have different nutritional statistics and different processes, in my experience. Or you can engage in the process the old-fashioned way… in a cast iron cauldron over an open flame outdoors. To preserve, you’ll use the pressure canning method of 100-120 minutes at 10 pounds of pressure. Tastes amazing and the fat makes it so moist and flavorful. Submitted by Dakota Rasnake on 2 January 2015 - 11:41am. Lard actually contains less saturated fat, more unsaturated fat, and less cholesterol than butter by weight. You can also slice lard into small cubes and line them up in a baking sheet that has parchment paper. NO portion of this article may be reposted, printed, copied, disbursed, etc. I had never made my own lard, though. Grandma used it in lieu of a bay leaf. Submitted by Preparedness Pro on 1 October 2012 - 2:29pm. I like to use the lard when making various soups, also as a binder for meatballs and meatloaf. Submitted by Kenneth & P... on 29 September 2012 - 10:30pm. Working with the fat at as frozen as possible (Its easier to handle this way) chop it into a 1 inch dice or smaller OR slice into strips that will fit in your meat grinder and run it through the meat … As an Amazon Associate I earn from qualifying purchases. I love your website. Just read your posts on canola oil. Rendering fat on a nice day when the windows can be opened and a fan turned on really does help. This pig fat has been used for baking and cooking purposes for years. It would take a little more time and I'm one of the laziest preppers in the world. This is the leaf lard, and if rendered slowly so it doesn't scald, will yield "snow white" lard -- the most pure, odorless, and perfect for use in pastries. To store rendered chicken fat: Strain it through a cheesecloth or coffee filter while it’s still hot. Leftover pieces of rendered pork may be lightly salted and eaten as is, or used later for making Cracklin Bread. What do know about peanut oil? Submitted by Janet on 19 March 2016 - 12:41pm. You can also use your instant pot or slow cooker on the low settings, but it will take quite some time. I just put a couple of quarts of the lard in the refrigerator and it kept fine for a year +. So this mixer has ground I can't imagine how many hundreds of pounds of meat over the 40 years! The stuff I've read about rendering says the lard becomes solid under refrigeration, if not at room temperature. So I need to get this right as too not waste any more. I also use the crispy little bits (known as cracklings) that develop in the lard that’s rendered fresh from the pork in my sausages, meatballs, and hearty gravies. I won’t even use it to make my pet foods. Submitted by Rochelle Lerner on 30 September 2014 - 1:18am. But you can make good soap from this fat. Thank you so very much & keep sending the hints on how to make food shelf-stable. I found out when I rendered down some bear fat when i didnt get all the water out it turned yelbow too and smelled. Properly rendered fat can be safely be kept at room temperature. This will remove any small bits of chicken that could contaminate your fat and make it go bad. Since your program aired, we've been putting aside oats, pinto beans, rice, & corn, & what canned goods we can afford to buy. Have you ever tried rendering lard or melting cheese wax in a solar oven? Thanks for this primer! Works well with baking so? I've found that if you speak with your grocery store butcher, they may be willing to set aside trimmings for you to pick up. At this point all the crackings would be removed and run through the lard press, the clear oil being returned to the kettle. Place a fresh sage leaf on the top of your cooled lard. Ingredients. Good lard - good soap. It may also be stored in the refrigerator with no change to flavor or texture. I take all of the cracklings, cool them down, and then freeze them until I’m making homemade dog food, cat food, spaghetti sauce, chili or other hearty soups. I'm about to make my first large-ish purchase of coconut oil but have yet to buy any lard. It may be difficult to convince my family without good references. Unfortunately, home-rendered fat doesn’t last as long, as tiny amounts of impurities in the fat (like water, protein, and blood) can cause rancidity. (Follow your manufacturer’s instructions for high altitude.). I can remember my mom canning pork tenderloin and sausage. Fatback also makes light, mild lard. Once the lard has been poured into the mason jar, allow it to cool. Submitted by Sharon on 16 November 2012 - 5:22am, Submitted by Carrie on 29 September 2012 - 9:23pm. This question is for testing whether or not you are a human visitor and to prevent automated spam submissions. Thanks so much for educating folks on important topic. It may take between five to seven hours to render the suet into tallow. You are the only site I've discovered on the internet that stresses getting all the water out of the lard by taking the temperature to 255 degrees. All you need is a bowl and a paper towel next time you make bacon. You’ll want to stir the lard as it cools in order to avoid a grainy texture. No matter what you are using, the process is more or less the same. Lard has a fairly high smoke point and is edible even after it’s reached that smoke point and produces very little smoke and a distinguished taste. Once strained, place it into an airtight glass container and store it in the fridge. It keeps it nice and fresh and works well with the baking soda. You are what you eat...Better fed hogs make better meat AND better lard. Pork leaf lard/kidney fat is my favourite for baking- biscuits, crackers, pie crusts. Store immediately in a freezer if possible. When it rises above 212 degrees Fahrenheit and approaches 255 F, it's done. It will get a bubbly foam on the top of it, and then the bubbling with subside and what you’ll see are the cracklings that float to the top. Lard will keep at room temp for about 4 to 6 months as long as it … Fill each jar with just standard head space beginning right at the ring marks. I like that better than trying to do it inside. Thank you for this great article!!! So..........give some thought to a Bosch mixer and grinder attachment! Rancid lard can still be used to make soap, but I wouldn’t recommend using it otherwise. I often jokingly remake the today's children are too clean -- perhaps something that preppers might give some thought to. Many will give you all the fat you can use free and will grind it for you. After much research I found out it was because when I water-rendered I wasn't getting all the water out. Having never eaten lard, that I'm aware of, I would like to know... after you open a jar, does it need to stay in the fridge? Thre was no reason to, but if a process could be found to deodorize the lard, I feel it could have been used. What happens as you reheat it during processing...does it get grainy again? How to Make Schmaltz (Rendered Chicken Fat) cant wait to do this just a little nervous, Submitted by Wendy on 13 July 2013 - 3:45pm. Submitted by Jill Pruitt on 30 September 2012 - 4:08am. Fresh lard is usually just the rendered pork fat, while shelf-stable lard usually contains some amount of hydrogenated fat to preserve freshness. You’ll want to stir the lard very frequently WITH A WOODEN or METAL utensil to prevent any meat bits (cracklings) from burning and anything sticking to the pan. Fill each jar with just standard head space beginning right at the ring marks. (No SPAM, we'll never sell your email - we promise!). Do you whip it in the jars? Submitted by Anthony on 6 October 2012 - 11:09pm. This part of the pig is unpleasantly odorous and darker in color—just not appealing in any way, shape or form UNLESS you’ve freshly butchered the pig from which the caul and fat round originate AND have thoroughly washed with no chance of the innards polluting them. Thank you so much!!! The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to As my niece always says "Don't worry. If you are lucky enough to be cooking a whole duck, then the easiest way to release the fat is to use a toothpick and prick the skin sparingly on all the fatty parts including the legs and breasts.Do not over-prick as you may spoil the appearance of the finished bird. Most lard you find at the grocery store has been hydrogenated to make it shelf stable indefinitely, which robs it of its good qualities. It went really well. The problem with rapeseed oil:  It’s such a terribly foul-tasting and rancid-smelling oil that it isn’t fit for human consumption. Chicken fat doesn't have the same impact on baked goods and such. That process requires heavy refining, bleaching and deodorizing using harsh chemicals (as far from “natural” as it gets) to finally yield the neutral-tasting, odorless oil that now sits on grocery store shelves bearing the American Heart Association’s seal of approval. As I see the cracklings develop, I spoon them out of the pan because I don’t want them to burn and put an unpleasant flavor in my lard. Step 7. This will catch any of the crispy pieces of fat and keep them out of your rendered lard. I am pleased :), Submitted by Darlene on 30 September 2012 - 4:47am. I've only rendered bear fat in the oven in a cast iron roaster. Just curious. I was somewhat nervous about it, but was pleasantly surprised by its innocuous color and taste--AND by how very EASY it was to work with the resulting crust, which turned out very well. Home rendered lard can be canned as we have done this for years..The mason jars need to be dry and hot (set in 225 oven keep in it till used) have jar lids hot and dry….just put lard in jars put on lid and ring..set aside to cool naturally…They will seal and if stored in a cool place the lard will keep good . Submitted by josh riley on 17 August 2013 - 10:35pm. For information on how to store lard, see the “Storing Lard” section above. The others didn't have the clear liquid. Set out jars or other heat-proof containers and strain the liquid lard into them through a piece of cheesecloth or a sieve. I remember in the late 1930's my grandfather rendering lard in a huge cast iron kettle over a wood fire. Once again, the quality of the lard makes the quality of the soap. As an Amazon Associate I earn from qualifying purchases. My mom always cooked with Lard, as did my grandma before her, and we were never unhealthy as kids or adults. My brother bought a farm in the 1950's, in 2002 his children were removing the old shelving the once held the immense store of canned jars of every description. Since the bits of meat and impurities tend to settle to the bottom, seamunky says, sprinkling a layer of salt at the bottom of your storage jar before pouring in the fat will keep those bits from spoiling the whole batch. At all the farm auctions I've been to, never ever saw another ladle as large, it had to hold over 3 quarts which made the filling process quick. This will make your lard whiter when it’s finished. Water is often added to help keep the fat from burning. My son was commenting last night that he wanted to try saving/rendering the lard and remarked we needed to get on line to see if we could find some directions for that! Wait for your lard to solidify and then tightly screw all of the caps on the jars. Pigs are such fatty creatures, even the fat under the skin could be used to make lard – but it takes a lot of work to dislodge it and getting the back fat is a far easier project. I want to can my bacon grease in small jars (with the brown bits from the pan). ), and a jar for storage. Place this in the freezer for 2 to 3 hours. Can you post the link referring to the health qualities of lard vs. canola oil, please? I'm new to the whole eating lard concept, and I found this post very interesting. Check online for Amish, Mennonite or the like type of communities near you if you can't find butchers in your area online directly. When the lard is completely cooled, meticulously wipe off the rims of the jars to ensure that no pieces remain. Add ¼ teaspoon of baking soda as you begin. The paper towel will catch all the solid bits, which is all we’re really trying for. Store rendered lard in the freezer for long-term keeping. One of our gals on FB did bear fat the same way. Thanks! I've rendered 13 pints of lard so far this year from 2 hogs I raised for butcher. When needed she merely scoop out the amount needed, this occurred several times a day. This helps make the lard pure which prevents spoilage and any residual taste. But my finished product is not nice soft solid but yellowish oil that separates out and it has a strong smell to it. You don’t want your lard to taste like pork. Rendering lard couldn't be easier and the result is a beautifully white and clean lard you can use for your cooking and baking needs! My 11 year old daughter caught a greased pig at the fair this year but she says we can't kill and eat it until she (my daughter) dies! As the pork fat becomes clear, I take a METAL ladle and ladle it out, over a small metal sieve that’s securely set on top of my canning jar. Waste not, want not. In fact, you may end up adding more water as time goes. No wonder we don't feel so good after having a fish fry! First rendering is taking fat (in this case, pork fat) and cooking it over a very low, slow heat to get just the very, very purest of the fat (think clarified butter.) The excess water and other impurities in the fat are removed. In the fall, we always slaughtered one of our hogs and my mom made lard (in the oven at a low temp), scrapple (never liked it - yuck), smoked hams, salted bacon and such in the smoke house. During hunting season you might have a harder time getting pork fat as it is added to the sausauge the hunters want made from their game animals. My previous attempts will improve quite a bit with your tips & techniques, especially the whipping part to avoid crystalization, thank you. Canned it in my pressure cooker. A nutritious and healthy source of fat is vital food and energy for everyone. I usually leave my cooling lard sitting on an oven mit on my counter. Dont be scared of rendering fat! (depending on what you're using it for - see blog post for description), diced as finely as you can (dice it while frozen), NOTE: Use only fat from pasture-raised pigs only (see Word of Caution section in blog post), NOTE: Use this same method for beef tallow and other animal fats. I need it to be solid at room temp. You may also want to contact the professional butchers who butcher farm animals and inquire whether or not they are willing to sell the fat to you. I’ve rendered my fair share of chicken schmaltz, tallow and lard over the years. When the lard has fully cooled off, it will be a solid white substance. ", Submitted by Preparedness Pro on 10 January 2013 - 8:51pm, Submitted by Deborah Brazil on 10 January 2013 - 6:41pm. Store in freezer. Store in freezer. You can make lard with or without adding water. Lard is a popular cooking fat that is rich in vitamin D, monounsaturated fatty acids, and beneficial saturated fatty acids. USUALLY when the water has boiled off your lard is ready, but that’s not always the case. How To Store Lard. And I'm a bit confused...pour it in the jars BEFORE your mix it? Submitted by Louise Raven on 29 September 2012 - 10:46pm. Also, just in case I keep a large pan lid by the stove “just in case” there’s a grease fire that I need to tend to. I just this year had to finally buy a new blade for the grinder as it was getting dull. Rendered lard will store well in the refrigerator for several months. Then I place the sieve over a smaller stock pot and strain the remaining melted fat and a few pieces of cracklins.

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