Sprinkle some garlic salt on them for a tasty treat. If you want snow-white lard, invest in leaf fat for the cleanest lard possible. It is organ fat which will be rendered into lard. BUT rendering your own lard is so incredibly simple to do and it is so worth it! Don't worry, the water will evaporate, it's just to keep the fat from burning. And of course, use caution, it’s extremely hot. Yes, LARD. Place the pieces of fat and 1/4 cup of water in a slow cooker. This post may contain affiliate links. I fancied adding some shine to our huge cast iron … Which, has been given a bad rap and is impossible to find. Note on back in faint pencil Mother & Sophie taking up lard. That, is lard. 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. Make sure you store it in warmed glass so it doesn’t break and do not use plastic, it will likely melt. This ensures you have plenty of fresh cooking fat on hand, and plenty of rinds to snack on. The first is to cut the fat into 1/2″ chunks and place in a deep pot or cast iron dutch oven . You don't need to be nit picky about this, a little bit of … Mostly because on a pig you can utilize all of the fat while on cows and deer you only use the leaf fat. You can still use it, though I wouldn’t use it in. We still render lard in the same fashion for three generations. No rendered fat should ever grow mold, however, it can go rancid. You won’t use the belly (that makes delicious bacon and there’s a lot of meat on it). In our case, only two kettles were needed. http://permies.com Suzy Bean renders lard in her favorite way. I seem to talk about fat all the time. Posted on Last updated: February 13, 2020 By: Author Danielle McCoy. Unsigned, unframed. I fry steaks in lard. Dec 2, 2015 - Think "lard" is a dirty word? Learn how your comment data is processed. In fact, we had to run to town and I was able to start the process before we left, makes it nice. Substitute it for butter or go half-and-half to create flaky pie crusts and biscuits . If you're using a cast iron pan, you do not need to add water. You will have a whole cheesecloth full of them when you pour your lard into your jars. 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. What’s stopping you from sampling those crispy cracklings? In a crock pot, you can leave the pieces much larger — less work for you! To make your own Bacon lard, all you need to do is heat the fat until the liquid fat separates from the solid. 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. Hey there! 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. And I mean little. Bring the fat to a light boil till it begins to turn golden brown. Using Lard (animal fat) at 500°F for 1 hour. The lost art of rendering lard deserves a revival. Cut up your fat into little pieces. Lard can also be frozen in smaller amounts from bars to ice cube size. Here's how to do it in a cast iron skillet! Carefully strain your lard using cheesecloth into a glass container that has been warmed. 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. 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. If your still not convinced or want to hear more go: here – 4 Reasons to Eat Fat You’ll simply add your fat to the pan, and begin cooking it over low heat. Disclosure | Privacy Policy | Terms of Use, Best Duck Breeds to Consider for Your Homestead. Dry Fat Rendering: This method calls for heating fat with no water added. However, it’s pretty easy to render your own in today’s modern kitchen. Or you can engage in the process the old-fashioned way… in a cast iron cauldron over an open flame outdoors. 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. 2 pounds of fatback or leaf lard from pasture-raised pigs is all you need to get started with rendering lard at home. They will shrink to the size of rough-cut bacon bits. My lard came out exactly as yours did, and once I checked it the next morning in the fridge, it is snow-white – yay! 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). I’ve read that the best way to season cast iron is by cooking bacon and wiping the pan with lard after use. A mulefoot heritage breed. Take plenty of time to stir and scrape the bottom of the pot, not to let the lard burn. One pound of lard will render down to about one pint of lard. 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. If storing in the freezer, make sure you use straight sided glass as other jars are liable to break when frozen. Going further back, lard was stored in ceramic pots or crocks. Then, they all got a bad rap. Know the lard rendered to a light boil till it begins melting set it the! Families would gather and we ’ d butcher around 10 hogs in cast! 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