If you have ever cooked bacon, you can render your own lard! Return the un-rendered fat to the stove top and repeat. Cook Time 6 hrs. Freeze the fat. I save my cooking trimmings (I can't buy lard) so I don't generally have a whole slow cooker full, it is easier to just do it on the stove. The strained lard can be poured into glass jars and put into the fridge until you're ready to cook with it. Printable recipe included. Lard melts faster in smaller pieces. How to Render Lard and Tallow from Pork, Bear or Beef Fat. Chop up the fat into small pieces, or better yet freeze it and grind it. The quicker you render it, the less mild the flavor. All you need is a heavy bottomed pan and a strainer, and a little bit of patience. How to render lard on stove top How to Render Lard. They are stable, minimally processed, and contain great fatty acids. Stovetop Lard Rendering A metal strainer seated over a “simply can’t miss” mason jar works well to strain cracklings from the liquid fat. Chop up the pork fat into cubes no larger than 1 inch and place it in a large pot on the stove. Here is how you render lard: First, take the pig fat out of the freezer and cut it in small pieces. Rendering animal fat in my crock pot is my favorite method. Jun 28, 2013 - Explore Ayrshire Farm's board "Lard", followed by 194 people on Pinterest. Chop pork fat up into little pieces. 1. Leave the lid off to let moisture escape. 2. See more ideas about lard, rendering lard, beef kabob recipes. Sep 10, 2014 - It isn't difficult to render fat. Jump to Recipe – Print Recipe. Discard this melted fat. What you need: A pound or so of pig fat e(ach pound of fat will yield about a pint of lard) Some containers—Mason jars work nicely. What you need: A pound or so of pig fat e(ach pound of fat will yield about a pint of lard) Some containers—Mason jars work nicely. I make about a cup and a half at at time. Add about 1/2 cup water to the bottom of the pan – this will help the lard not to burn and will evaporate as the lard is rendering. There are numerous websites and blog entries on how to render lard. When they’re cool, pop them out, wrap them, and store in the fridge in a different container. I've tried to do it a few different ways. If you have ever made lard in a pot on the stove top, and burned it, you will understand why the slow cooker is the best option. Dont be scared of rendering fat! After being wrongly accused for generations, lard is finally making a comeback alongside tallow as a healthy, traditional fat. Schmalz is the same, in a large frying pan on the stove, also with saved trimmings. Rendering lard was once a common practice, which fell out of favor in the relatively recent past of the 1950's. Brussels sprouts, french fries, a chicken leg or pie crust-all better with lard. If we had cut the pieces smaller, we would have ended up with a little more lard, and with a little drier cracklings. Updated: May 23, 2019. Place the lard in a pot, skillet, or slow cooker (see below). The next thing you want to do is set your stovetop to medium heat and add a cup of water to the bottom of your pot. Tuesday's are generally a busy day in my kitchen as it's my one day off from my day job during the week. On the stovetop with a heavy-bottom pot is quickest, but unless you have a huge pot, you will have to empty it out before all the fat is gone. )Put the chopped fat into a heavy pan with ¼ cup of water, just to start the process. It just takes a little time to render down, but well worth the time involved. For Stovetop rendering: Cut the lard into small pieces and place in a large pot over medium-low heat. 2. Dice the fat as small as you can as this makes rendering it faster and you will get more lard from it. I used to render bear fat when I was growing up and that, makes the best pastry, hands down. And despite it's reputation as a sinister fat enemy of arteries, recent reports are showing that it's actually a healthie… Remember how bacon sputters? Either way, place a small amount of water in the bottom of the pot to keep the fat from burning before it begins to melt. It’s seriously as easy as melting butter! 3. (Yes, I know the pieces pictured here aren’t small. It's a simple process, that requires only time and ingredients, with common kitchen tools. Let me show you how! No fancy tools needed, although a meat grinder will make the job quicker. If you’ve put off rendering your own because you worried it would take oodles of time, I have good news. It can be done over a stove top or in the oven. Cut the trimmed fat into cubes anywhere from 1/2 inch to 1 inch in size. You can also grind it if you have a meat grinder. 2-After about 20 minutes a big portion of it will be melted. … How To Render Leaf Fat to make Leaf Lard: … Leaf Lard is said to be the very best lard … 2 of 2 Stovetop Lard Rendering Use a metal strainer to separate the cracklings from fat. See more ideas about rendering lard, lard, food. Just in case you are wondering if you should use the stove-top method or the crock-pot method, I’ll go ahead and help you out on this. We cut up six pounds of fat and froze the rest. Tips for Rendering Lard. When I first began trying, there wasn’t as much information available on the internet as there is now and I made lots of mistakes. Make sure to stir once in a while. If water stays in, it can cause spoilage. Lard can be stored in the refrigerator for 4 months, or in the freezer indefinitely. The rule of thumb is 1 quart of lard is rendered from 1 kilo (2 lbs) of pig fat. Rendering The Lard. We don't need a lot of different cooking oils on carnivore. How To Render Lard In A Crock Pot. This process uses a slow cooker, perfect for the low heat and minimal chance of burning the lard. Turn heat up to medium heat and bring to a simmer while stirring from time to time. Make sure to ventilate your kitchen by opening a window or turning on the exhaust fan or both. The smaller the pieces the more efficient your rendering will be. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. It takes longer than rendering fat on the stovetop in a cast iron skillet, but here’s why I prefer my crock pot over my skillet for lard: It’s low-maintenance. Rendering Lard. Stovetop or Crockpot: Either Works Well. You can also render it in the oven, though I don’t have experience in that arena, so I’ll leave it out. It's time to make lardons! Make sure to ventilate your kitchen by opening a window or turning on the exhaust fan or both. Plus, lard is a healthy fat, though, despite its awful reputation, is incredibly good for you. When the fat starts to turn golden brown, you are at the end of the rendering process. Slow Cooker/Roasting Pan. It will evaporate away during the rendering process and keep the leaf fat from burning and sticking to the bottom of your pot. It can be done on the stove, in an Instant Pot, in your slow cooker, or even in the oven. Learn how to make lard easily, either on the stovetop or in a slow cooker, and why you should. How to Render Lard. - turn the heat up to medium to allow all the remaining fat to melt. Rendering lard is super easy, and if you have the right tools, requires very minimal time or attention to do. It contains less monounsaturated fat than olive oil, but not by much – and it’s better than butter and coconut oil. Chop pork fat up into little pieces. Fatback also makes light, mild lard. I get a bit upset because the smell is perfectly fine for me. The easiest way to render fat at low temperature is in the oven or in a crock pot turned to low. The lard will start to slowly melt. A person can render lard many different ways: over a wood stove, on the stovetop, in a crockpot or the oven. There are two types of lard. Everytime I do it in my home, my honey sleeps in his truck. Keep the heat on low and stir occasionally. I can pack almost a full week's worth of cooking into one day. You will also at this point start to see the “cracklings” form. I used the slow cooker method to avoid grease splatter and tying up my stove top. I can put my fat in the crock pot, turn it on low, and walk away for hours without worrying about it burning. :) He says the smell makes him gag. Lard is a bit of a mystery to most people, but don’t let it intimidate you. Outside over a fire with a heavy-duty kettle is traditional, but it’s not easy to control the heat. If you chose to render your lard on your stove-top in a giant pot this is what your life will look like for the next week: 1. The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. If you have a meat grinder, send it through the ‘ground meat’ setting and it will really speed the melting process! Here's how to render tallow that's smooth, white, and perfect for making suet cakes and ornaments to feed wild birds! 3. If you're so inclined, you may consider rendering lard yourself on the stovetop. How to Render Lard in a Crock Pot. My suggestion for those of us not rendering massive amounts of lard is this: measure your rendered lard by 1/2 and 1/3 cups and cool in plastic wrap-lined muffin trays. The lard will start to slowly melt. Rendering Pork Lard: Photo by Jon Brown Lard is making a comeback. This girl likes doing it in the oven. In terms of techniques, I do my lard on the stovetop, slow cooker has not worked out too well. Simplest rendered stove-top tallow or lard. I've done it on the stovetop, in the oven and outside. All about Rendering Lard. Place the fat and filtered water in the stock-pot on your stove. Pork fat can be rendered into lard, or beef fat into tallow either on the stovetop or in a crockpot. Rendering suet into tallow for bird treats, cooking fat, and soap making, isn't difficult. Rendering Lard is very easy if you cut the pieces of fat into the smallest pieces you can. Directions for rendering lard on the stovetop: Trim pork fat with a sharp knife to remove any meat or red areas. Learn how to make lard easily, either on the stovetop or in a slow cooker, and why you should. I have found a solution that suits us both. Rendering lard has been one of those things that hasn’t come as easily to me as it should have. It isn’t difficult to render fat. Oct 28, 2013 - Explore Marsha Stults Herman's board "Rendering Lard", followed by 322 people on Pinterest. Yes, I was a little bit grossed out handling this piggie blubber. Obtain the fat from your source. We're all familiar with 'suet cakes' that are popular for feeding wild birds. We offer pre-ground pork fat, which makes it even easier than ever to render lard at home. Years ago I did a post on rendering it in your crockpot, but I've found stovetop is quicker with a cleaner end result. Allow cracklings to strain over newspaper or paper towels as they cool. But...Eureka! You can also grind it or chop in a food processor. One pound of lard will render down to about one pint of lard. The ones available to us- butter and animal fats- are the best out there. At this point you will want to be careful. Make sure you use the leaf fat as well as the fatback on the pig to create the most lard. How to render lard. There are several options to heat the fat to render the lard out of it. 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