Place the pieces of fat and 1/4 cup of water in a slow cooker. Pingback: How to Render Lard in a Cast Iron Skillet | Today In Dietzville. There are usually two or three kettles hanging over a long fire. Their land and their life’s work is aptly named ForestCreekMeadows. Surprisingly, lard from pastured pigs is beneficial to your health. Then, they all got a bad rap. Cheryl Magyar is a sustainable life designer and environmental freelance writer with more than twenty years experience of living a simple life close to nature. Keeping watch and stirring it around once in a while. The only time you should use a vegetable based oil (solidified oil, shortening is best) to season a cast iron pan is if you are vegan or vegetarian. There is something absolutely rustic and fulfilling about rendering lard from pig fat. Remove any leftover meat from the fat. Always store lard in glass, it’s easier to pour into warmed glass. Place the cubes of lard into a heavy pot, preferably enameled cast iron and add the water. Here's how to do it in a cast iron skillet! We’re growing our own food, cooking from scratch and taking steps toward self sufficient living on just an acre, and I think you can, too. I cut them the first time and they weren't near small enough. Unlike Crisco, which largely replaced lard, which is created from cotton (an inedible textile crop, mind you). 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. Once it begins melting set it to “1”. I fry potatoes in lard. A nutritious and healthy source of fat is vital food and energy for everyone. Once you have taken the rinds out, you are left with the hot lard. When the slow cooker is pleasantly full, cover it and set the slow cooker on low. And I mean little. 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 become a collector of old cookbooks. We discovered that approximately five pounds of hog fat will fit in our 6 quart slow cooker. I just cut the fat up into a bunch of huge chunks, put it all in a cast iron pot and let it simmer on my wood stove. You’ll simply add your fat to the pan, and begin cooking it over low heat. To make your own Bacon lard, all you need to do is heat the fat until the liquid fat separates from the solid. the wet method in a cast iron skillet: fine, but why bother when the dry method works so well In this video, she uses "leaf lard" which is actually not yet lard. They can simply be salted and enjoyed as a treat. Another option is to first freeze the fat, then run it through a meat grinder to create small pieces that can be used instead of croutons in salads. Let it sit for 10-15 minutes before pouring into a glass jar, lard pot or stoneware pickling crock – when it is not in use for fermenting veggies! Once the bits of meat begin to float to the top, your lard is finished rendering. It needs stirred frequently. Don't be afraid of removing the lid and stir it frequently if you're using a crockpot. Lard sourced from a pasture-raised pig is better than a commercially raised hog, since the fat is where all of the feed concentrates and such are stored. Some meat attached to the fat is fine, as long as you are able to store it properly, or use up the lard quickly in the next month or so. There are 2 ways to prepare fat for rendering lard. I fancied adding some shine to our huge cast iron … Much like utilizing every aspect of the pig, rendering lard will allow for a plethora of uses as well. Lanette Ellenberger December 9, 2015 at 12:59 am / My husband brought home a plastic container of lard from the butcher that processed our hog. And remember, lard has a very high smoking point, making it excellent for frying and … Give me a cast iron skillet and some lard and I got dinner done. You may need to pay extra for a jar of this pre-packaged speciality, but never fear, once you learn how to render lard, you can make it at home for a very convenient price. First, let me show you how we render lard in a slow cooker. Embrace the differences in food, slow down and appreciate how it gets from farm (or homestead) to plate. How to Render Bacon Fat. Also, the lard will be a golden color, depending upon which fat you rendered. Many people say that lard is shelf stable. Make sure your fat is semi-frozen when you start cutting it. Thanks for the motivation. The lost art of rendering lard deserves a revival. After a bit, the fat will begin to release a lot of oil, just like when you cook bacon (and yes, bacon grease is a form of lard). Carefully pour the lard into the cheesecloth lined colander to separate the liquified fat from the meaty bits of cracklins. We were able to cure our own bacon and hams, have delicious, pastured raised pork for months, and get all of the fat for rendering down and mixing with venison for venison summer sausage. We did not and still wound up with pure, white lard without a porky undertone to it. Some people give them to their dogs as a treat. Now You Know How to Render Lard in the Oven It’s there for you, anytime you need it! If you’re doing a lot, it takes time. It was the best place to be since we butchered in winter and it warm around the rendering … Line a colander with a piece of cheesecloth and place it in a large bowl. Place the liquified fat into mason jars, tighten on a lid. Dec 2, 2015 - Think "lard" is a dirty word? In part one of this three part series on rendering lard Janette prepares the fat by cutting and grinding. 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. It will keep in the refrigerator for 9-12 months and in the freezer for 2 years or more as long as the lids are tightly closed, it’s stored in glass, and in the coldest part of the freezer. Antique circa 1890s silver gelatin photograph of two pioneer women rendering lard out of large cast iron kettle, white dog is licking the other iron kettle. If you don’t have access to such a store, lard is a wonderful alternative. Im thinking it can be avoided if one used good lard, the kind rendered from leaf lard. Store them in a ceramic bowl with a light cover. Use cheesecloth to get as much sediment as possible filtered out of your lard when transferring it to glass jars. It doesn’t say anything about refrigerating it. Lard can also be frozen in smaller amounts from bars to ice cube size. Cook it on low, not high heat, for a more neutral flavor and strain it into a clean glass jar if you are concerned about the lard going moldy. http://permies.com Suzy Bean renders lard in her favorite way. I fry ham in lard. Fat to use for Lard and Where to Purchase I honestly use lard in our cooking on a routine basis and have never come up with a loss as to how to use it. I’m going to try your lard rendering instructions. Follow on Instagram and sign up for their newsletter for more inspirations on living a sustainable life. You’ll know the lard is fully rendered when the fat pieces have become small, brown bits in the pan. That, is lard. Do not cover it if you're using a pan. We put it all into food grade five gallon buckets and put it in the freezer to deal with later. Place chunks of pig fat into your crock pot and turn on high heat. How to render lard step 1: cut up your pig fat. It should take around three hours to reach completion. In modern times, you may want to put it in your fridge where it can last up to a year, though it will be harder to spoon out in a solidified state. Use lard in a cast-iron skillet to deep-fry chicken or fries. In room temperature, lard will last for about 6 months, though it is likely to go rancid after a year. If mold does occur, your lard was either not rendered long enough, or bits of meat (if you cut any chunks into it) have remained. Add the water. If you have a meat grinder, this would be the perfect use for it. And of course, use caution, it’s extremely hot. Cut up your fat into little pieces. Remove as much meat as you can from the fat and cut it into small chunks so that it will render down more quickly. 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. 2 pounds of fatback or leaf lard from pasture-raised pigs is all you need to get started with rendering lard at home. 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