I use my 18 quart roaster to render my lard and tallow. Once there is a lot of liquid, I ladle it off into an ice cream pail, adding more melted fat until the pail is full. I then allow it to get solid. With lard, it needs to be put in the fridge for that. With the lid on, I turn the pail over and pop out the rendered fat. Then it is easy to scrape the solids off and the rest of the lard/tallow is clean.
The scraped parts are good for cooking with and the clean lard/tallow can either be cooked with, used for soap, body butter, what have you.
I frequently will re-melt the fat and heat it until quite hot - almost hot enough to shimmer. Then pour it into sterilized quart jars and put canning lids and rings on. Then it will stay good on the shelf for years.
I've been buying lard in the recent months. When I grab it off the shelves I think to myself, you're growing this right now, why not use it??
I have gathered from various sources that there's back fat and there's leaf fat. My understanding is that the back lard is good for regular cooking and may contain some pork smell and taste. Whereas the leaf lard is mellow, very white if processed slowly and good for breads and pastries.
How much lard do you render to use in approximately a year? Usually we use vegetable oil or olive oil for.our cooking but if I'm getting the lard as sort of a by product of the pigs, then I will try to use more of that.
Post by sdmilkmaid on Feb 13, 2019 13:14:27 GMT -5
I just rendered some tallow from butchering and I did some in the oven at 250* for 8 hrs and some in my Cosori pressure cooker on slow cook. I managed to over cook the lard I did last year in the crock pot. I prefer the oven or instant pot method to the crock pot. Rachel
Me, my Hubby, and four Littles one horse - Cappy A burgeoning goat herd 35+ British White and Angus mama cows, and several bulls My milk cows: Faith, Chick and Freckles Heifers coming up - Dolly Dixie RIP
I prefer the stove top on low/low medium, just below a simmer. I like the fat to be ground for rendering. I put a bunch of the ground fat into a cold dutch oven and turn the stove on. As it renders out, I ladle the liquid lard through a flour sack towel in a colander and into quart jars. When I'm down to the very bottom of the pot I turn up the heat to medium high and crisp up the cracklings. Cool and serve those with salt/ pepper/ garlic powder/ a pinch of paprika/ parmesan cheese..... just about anything you would put on popcorn. I keep a quart of lard on the counter and put the rest in the freezer. I get a little nervous when I have less than 2 quarts of lard in the freezer. We use lard for everything.
Unless you have a fantastic butcher, you might not get the two kinds of fat separately. Maybe it's my pigs or my lack of smell, but I can use my lard for baking or rub it on my skin without tasting/ smelling like bacon.
A tip that's not always mentioned - be sure to grind the fat first. It renders down so much more quickly.
I'm not a huge fan of the fresh lard smell, so a way to cheat a bit was that I'd put extra lard in the pan when frying bacon. Then I'd pour off the lard and cap it and keep a jar on the stove. Then when I need to season pans, etc. I've got really tasty lard (instead of plain lard). The rest of the lard I sealed in mason jars so I can open one at a time.
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