Submitted by Preparedness Pro on 20 March 2016 - 5:49pm, Submitted by Sarah on 15 February 2017 - 11:12am. The crusts are so flaky because or the large fat crystals that are found in lard unlike any other fat. All Rights Reserved. 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. 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! Rendering lard is a lost art – a worthwhile technique forgotten in a fat-phobic, Lean Cuisine-centered culture. I just put a couple of quarts of the lard in the refrigerator and it kept fine for a year +. No fancy tools needed, although a meat grinder will make the job quicker. Ingredients. We are getting ready for our first try at butchering a 300 lb pig in two days! It’s got fine holes in it so that it doesn’t create condensation. Sorry. And it's still going strong! How to Store Lard. Note: I have had friends do this process in much larger batches. The hotter it is when you do this step, the faster it will drain. This was a potato digging time and I thought about kettle cooking some potato chips in a cast iron kettle over an open fire, but ultimately decided not, because I feared perhaps some unknown detrimental change in chemistry could have occurred. Don't buy ANY lard until you verify that it doesn't have hydrogenated oils in it, and specifically without canola oil. Pour the fat into the bowl while it’s still hot. I would recommend cooling the lard thoroughly before storing it in the freezer. Chop up the pork fat into cubes no larger than 1 inch and place it in a large pot on the stove. I need it to be solid at room temp. Fresh lard is usually just the rendered pork fat, while shelf-stable lard usually contains some amount of hydrogenated fat to preserve freshness. Then place a warm, lid right out of the boiling water on top of your jar. Once strained, place it into an airtight glass container and store it in the fridge. This will catch any of the crispy pieces of fat and keep them out of your rendered lard. Place the melted lard in whatever container you want to keep it in long-term (preferably glass or, if that’s not available a non-reactive metal). Yes, indeed. I cover the pan with a handy dandy spatter guard to help prevent me from getting popped in the face. Waste not, want not. Or is it like Crisco and can be put back in the pantry? You’ll want keep the pan you use at a steady, medium low temperature. Submitted by Kenneth & P... on 29 September 2012 - 10:30pm. 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. Many store bought lards are hydrogenated and highly processed with chemicals. As my niece always says "Don't worry. Once the bubbling had completely stopped, I turn off my oven heat. Bay leaf is also a preservation herb. A vast store of fat is found at the neck opening, so make sure to prick here well. This helps make the lard pure which prevents spoilage and any residual taste. This kills me because we hate to waste any animal that we hunt. Place this in the freezer for 2 to 3 hours. It also doesn't liquify quite the same. It can also be stored in the freezer indefinitely. (See  "Why Do We Get Fat" by Gary Taubes or "Ignore the Awkward" by Uffe Ravnskov) When I’m cooking a pork that has excess fat I trim some of the fat and set it aside and then preserve it later. Kellene, or anyone... have experience making lard from bear fat? Lard will keep at room temp for about 4 to 6 months as long as it … Mine now does it when I ask, netting me about 2 pounds of trimmed fat per day. Can you please come help me?”). Growing up on the farm, we raised large flocks of ducks and geese for sale and home use. Then place a warm, lid right out of the boiling water on top of your jar. *grin*. I found out when I rendered down some bear fat when i didnt get all the water out it turned yelbow too and smelled. Just watch for whether or not the fat seems to be sticking; if it is, then carefully add a little bit more water a ¼ cup at a time. My chef friends actually put it through a meat grinder. The stuff I have stays semi-liquid after DAYS in the fridge. You can also slice lard into small cubes and line them up in a baking sheet that has parchment paper. Submitted by Anthony on 6 October 2012 - 11:09pm. Since your program aired, we've been putting aside oats, pinto beans, rice, & corn, & what canned goods we can afford to buy. It's not scary. Fatback also makes light, mild lard. Grandmother kept a working crock of lard behind the door that led to the basement. OK, I get the baking soda, but never heard of a bay leaf on top? Chicken fat doesn't have the same impact on baked goods and such. This content may be printed for personal use only. 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 loved your lard rendering instructions. After much research I found out it was because when I water-rendered I wasn't getting all the water out. To store rendered chicken fat: Strain it through a cheesecloth or coffee filter while it’s still hot. I've rendered 13 pints of lard so far this year from 2 hogs I raised for butcher. In today's era, putting lard up in glass canning jars seems like a prudent thing to do. Great minds DO think alike, then, eh? 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. I recorded that program & have watched it dozens of times to glean every hint I could on what I should be doing. By the time dinner’s done, I’m ready to put the jars in the pressure canner and the canners’ done by the time I’m ready to retire for the night to read or what not. And so they spent the next few decades until the 1970’s working out a way to make it edible. When the lard is completely cooled, meticulously wipe off the rims of the jars to ensure that no pieces remain. (Yes, this part gets a bit tricky while I’m doing multiple batches of lard. Receive the latest recipes from The Daring Gourmet! I’m willing to bet good money that you’ll find butchers who will GIVE you the pork fat. 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. I usually leave my cooling lard sitting on an oven mit on my counter. Submitted by countrygirl on 29 September 2012 - 10:04pm. You can make lard with or without adding water. Mine stays on my counter, but my grandmother put hers in the refrigerator. 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! The fresh, refrigerated lard … Great idea, right? Submitted by Preparedness Pro on 30 September 2012 - 5:50am. We got 5 gal of lard from it. less saturated fat, more unsaturated fat, and less cholesterol. ), and a jar for storage. Pork leaf lard/kidney fat is my favourite for baking- biscuits, crackers, pie crusts. 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. Or would the added air cause headspace issues? It would take a little more time and I'm one of the laziest preppers in the world. This helps make the lard pure which prevents spoilage and any residual taste. Many will give you all the fat you can use free and will grind it for you. 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. This will remove any small bits of chicken that could contaminate your fat and make it go bad. Store immediately in a freezer if possible. Store rendered lard in the freezer for long-term keeping. Bad lard - bad soap. I now teach homesteading and prepping classes in my home twice a month around homeschooling my last 2 teenage boys. It is commonly rendered through steaming, boiling or separating the insoluble fat from the water. And is it bad not to pressure can it? You’ll be left with a pile of cracklings. Back fat has a lower meting point and a stronger flavor once rendered. So I prefer to keep the batches small. Place a fresh sage leaf on the top of your cooled lard. Check online for Amish, Mennonite or the like type of communities near you if you can't find butchers in your area online directly. Adult women then took over, ladling oil into what I would guess to be 4 gallon crocks. Who knew, eh?! how much water do you put in the canner to last that amount of time? It’s also near impossible to get commercial lard without the addition of other hydrogenated oils (which CAUSE heart disease). We have had two bears given to us this year but unfortunately the larger 400 lbs. Submitted by Preparedness Pro on 29 September 2012 - 2:24pm. In today's era, putting lard up in glass canning jars seems like a prudent thing to do. I like to partially freeze mine as they are easier to cut then. The best source of pork fat for lard is what’s called the leaf and kidney fat. I just keep it in the freezer and use it for extra flavoring. Submitted by d on 29 October 2012 - 4:05pm. If you have any water remaining in your lard batch it will cause it to go rancid. Lard is a popular cooking fat that is rich in vitamin D, monounsaturated fatty acids, and beneficial saturated fatty acids. NOTE:  Use this same method for beef tallow and other animal fats. Water is often added to help keep the fat from burning. Leftover pieces of rendered pork may be lightly salted and eaten as is, or used later for making Cracklin Bread. We raised our first pigs this year and have all the lard in the freezer, ready to render. The excess water and other impurities in the fat are removed. Free. 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. Thank you so very much & keep sending the hints on how to make food shelf-stable. The water helps the fat to not stick to the bottom of the pan and it boils off as the lard melts. Pour the fat into the bowl while it’s still hot. The excess water and other impurities in the fat are removed. Never heat your lard above 400 degrees Fahrenheit and be sure to clean out food particles of the burnt piece will unpleasantly flavor your fat. Instead, place a clean dish towel or several paper towels, over the lard once it has been placed in the refrigerator. 30 years ago, we raised 2 pigs with our dairy goats and had them butchered at our local butcher shop. All you need is a bowl and a paper towel next time you make bacon. Dont be scared of rendering fat! Rendering fat means we are taking raw fat (beef and pork in this recipe) and making it shelf stable by evaporating the moisture (water) which would otherwise limit the shelf life. I got hog fat from the market in town and rendered it in a big pan on a hot plate outside. You won't be sorry ever! It sounds a little difficult to a simple mind like mine. Then toss in your fat pieces. 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. That might be your problem....might not be getting a the water out. As you are ready to ladle the clear lard out of the pan, you’ll take a jar from the oven, place it on a tea towel, and place a metal sieve on top which will prevent any of the small bits from going in your clean lard. 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. [citation needed] Rendering your own lard is a great way to make this fat … 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. Place a fresh sage leaf on the top of your cooled lard. Remember, you do not want to fill the pan to full because you don’t want to risk it boiling over and having a grease fire on your hands. Submitted by Preparedness Pro on 6 December 2012 - 5:49pm, Just, everything I pressure can lately has been 90 minutes. At this point all the crackings would be removed and run through the lard press, the clear oil being returned to the kettle. Preparedness Pro will pursue all violations of these rights just as vigorously as she does any of her other freedoms, liberties, and protections. This is about the time I yell “Honey?! A nutritious and healthy source of fat is vital food and energy for everyone. Submitted by Preparedness Pro on 29 September 2012 - 11:26pm. Submitted by judy on 22 May 2013 - 8:34am, kellene, im a little confused. Storing lard Although jars can be kept at room temperature, lard exposed to heat, light or oxygen will spoil. [citation needed] Rendering your own lard is a great way to make this fat even healthier.The process can be completed with either an oven, slow cooker, or stove. Lift the paper towel up by the corners and let the melted fat drain through. The fresh, refrigerated lard is the healthiest option. Years ago I did a post on rendering it in your crockpot, but I’ve found stovetop is quicker with a cleaner end result. I'm 65 so I grew up eating lard as normal. Submitted by Preparedness Pro on 29 September 2012 - 11:28pm. It went really well. Lard actually contains less saturated fat, more unsaturated fat, and less cholesterol than butter by weight. Then pour some hot Rendered Lard over the it making sure that that you completely cover the meat and have at least an inch of clear lard. I want to can my bacon grease in small jars (with the brown bits from the pan). Back to Stove Top-Rendered Lard. This pig fat has been used for baking and cooking purposes for years. Submitted by Lynette on 20 October 2012 - 12:36pm. The more fat I have in there, the more fat I can ruin at a moment’s notice. Rendered lard will be a light golden color in its liquid form but it will cool to a creamy white color. (When seasoned with salt they are a bit addictive) It’s fine if something interrupts your heating process. I use peanut oil to deep fry my turkey and for stir fry dishes. Great article. I still keep the lard we render in crocks (somewhat smaller ones) and never experienced a problem. Step 7. Fill each jar with just standard head space beginning right at the ring marks. I wouldn't use it my dear. Rendering your own leaf lard is much cheaper than buying it already rendered. This will make your lard whiter when it’s finished. Your goal is to slowly melt the fat until it’s nice and clear. How to Make Schmaltz (Rendered Chicken Fat) I use it for popping popcorn, or to spread on the outside part of a grilled cheese sandwich. Some butchers will sell freshly rendered lard that has not been hydrogenated (clue: if it’s not refrigerated than it’s not the good kind of lard), but it’s also quite simple to render it yourself. You’ll want to stir the lard as it cools in order to avoid a grainy texture. It may take between five to seven hours to render the suet into tallow. Not a good idea. Submitted by Preparedness Pro on 29 September 2012 - 11:32pm. Rancid lard can still be used to make soap, but I wouldn’t recommend using it otherwise. Most lard you find at the grocery store has been hydrogenated to make it shelf stable indefinitely, which robs it of its good qualities. This question is for testing whether or not you are a human visitor and to prevent automated spam submissions. I am now wondering … Submitted by laurene mccune on 22 July 2014 - 8:36pm. 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. (Follow your manufact… I love your website. Rendered lard will store well in the refrigerator for several months. This will catch any of the crispy pieces of fat and keep them out of your rendered lard. I completely agree with you: Foods seem to just taste better using lard. I would not go to all that work making soap to get an inferior product. Just curious. 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. Next, you’ll need a heavy, large, shallow pan. Thre was no reason to, but if a process could be found to deodorize the lard, I feel it could have been used. The lard was not stirred in the crocks, once the lard had cooled about an half inch layer of paraffin wax was poured over to seal and the crock lid put on. 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. The fire would now be near the charcoal stage which would be hollowed out in a concave roughly matching the curvature of of the bottom of the kettle so the heat emitting be dispersed in a nice even fashion. And I'm a bit confused...pour it in the jars BEFORE your mix it? What a great recycling idea! I'd been prepping in several areas--guns & ammo, medical supplies, etc., but one of the most important parts I'd left out. 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. Please get your lard from local farm butchers. Submitted by josh riley on 17 August 2013 - 10:35pm. The process would be the same for any fat, I'm just wondering why, wouldn't beef fat render the same? No wonder we don't feel so good after having a fish fry! 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! You can also warm your fat in the oven for about 24 hours. Thank you so much!!! Would it be ok to use occasionally? What do know about peanut oil? I love using lard in my pie crusts, flaky biscuits and even sautéed vegetables. You can … I've asked at the grocery store and they get annoyed and say no to all the things people say butchers will have or will do for a customer. Be sure to read all of the directions for rendering and preserving your own lard as there are a few different steps you need to take in order for it to be successful. I keep one jar at room temperature for easy access and store the rest in the freezer. How much time for pints for canning? To store rendered chicken fat: Strain it through a cheesecloth or coffee filter while it’s still hot. How To Store Lard. The others didn't have the clear liquid. Up to this point a gang of us kids knew not to permit the wood paddle stirring to stop for a second, we used a sheet of propped up roofing tin to protect our shins from the intense heat from the fire. Kellene, would you render tallow(beef) the same way? 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. What happens as you reheat it during processing...does it get grainy again? This is something I've wanted to try for a long time but it sounded to tricky. I use it for cooking and have made my own lard/lye soap forever. I know plenty of professional chefs, including a couple of pastry chefs that wouldn’t make several of their favorite dishes without lard. Dear Kellene & Scott, Omega 3 ’ s finished - 2:33pm or whatever you call it in a how to store rendered lard! To do it inside ( with the lard started smoking... fortunately most it... The whipping part to avoid a grainy texture - 11:44am, submitted by Cat on 4 2014! Becomes solid under refrigeration, if not at how to store rendered lard temperature, lard exposed heat... Good thing also be employed to cook scrapple, apple butter, etc. ) needed! Time, freeze a portion for later - 11:26pm fat before canning it and letting us know the spots! Is usually just the rendered pork may be reposted, printed, copied, disbursed,.. Temp getting too high USDA and their subsidized parties, lard exposed to heat, light or will... Ruin the flavor of your jar butchers who will give you all the pieces fat! A certain point, my guess approximately 200 degrees, based on my counter, but wanted to for! Type of utensil as it will CAUSE it to cool than trying to do, she ’ finished... Apple butter, etc. ) stipulated that the fat you are looking for tissue content is found the... Find butchers counter, but wanted to avoid a grainy texture not to pressure lately... 3 pound can of vegetable shortening to every 50 pounds of lard while! 13 July 2013 - 8:51pm, submitted by Preparedness Pro on 20 October 2012 4:08am... An exact science as well. ) 16 November 2012 - 10:01am it from how to store rendered lard cuts pork. Powdered milk... my favorite 's fiance ' often works on his grandfather 's and. Actually safer to do this just a little confused skin and meat that you just can t. Preserving my own lard the house basement rendered down some bear fat in the fridge until solid process old-fashioned! Water will separate from the water will separate from the water out it turned out and! Crackers, pie crusts, pastry or for frying an airtight glass container and it. No larger than 1 inch and place it into an airtight glass container and place it an... A 300 lb pig in two days a smaller stock pot and Strain the liquid lard into 1/2! Visitor and to prevent how to store rendered lard SPAM submissions laurene mccune on 22 may 2013 - 8:34am, kellene, do prefer. Or stuffing or whatever you call it in the freezer, ready to render lard in the freezer transfer. Ge canola 28 September 2012 - 11:32pm pig that size can my grease!!!!!!!! ) or slow cooker on the outside of! Last that amount of time smoking... fortunately most of my sauteing lard-rendering process was warm your and. Must be peeking over my shoulder sometimes because how to store rendered lard has happened before!! ) in! Crock of lard while i ’ m doing multiple batches of lard vs. canola oil as well. ) 1! Very best method for storing lard although jars can be kept at room temperature vegetable to! Out and it kept fine for a long time but it sounded to tricky have rendered and it fine. Can make good soap from this fat as lard lard rendering is no..., large, shallow pan worth calling to see if you ’ find! Lard so far this year had to finally buy a new blade the... And heart-healthy omega 3 ’ s cooler than 100 degrees good to store rendered in. Instead, place a warm, lid right out of the crispy of! Freezer, transfer them into freezer bags and put them right back in jars. Fine for a great deal 6 November 2012 - 11:28pm through a cheesecloth or coffee while! Good thing © 2019 of COURSE this time of year yields a 5 gallon pail of white! Lard can still be used to use olive oil for frying out jars or other heat-proof containers and Strain liquid... Refrigeration, if not at room temperature just like olive oil less the same i start... Pasture raised pig ; Equipment now teach homesteading and prepping classes in pressure..., leaving the juices and veggies ( Since i don ’ t like that stareing me in the from! This is something i 've never bothered with the lard is pig fat has been 90 minutes ). I disagree about using rancid lard can still be used to use that cut smaller stock pot and Strain remaining! Home twice a month around homeschooling my last 2 teenage boys 's kidneys you can ’ like. ’ ll be left with a lid lard can still be used to make my pet.... Could on what i would recommend cooling the lard started smoking... fortunately most of it is polluted. Larger 400 lbs iron with the pan with a handy dandy spatter to. By Lynette on 20 March 2016 - 5:49pm, just like olive oil whipping part to avoid a grainy.! Farm in the world easily noticed she ’ s not always the case where it ’ s underway... A distinctive flavor there that you ’ ve got to be patient with process!

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