just got 2 heritage guinea hogs Place the fat into the pan. Working with the fat at as frozen as possible (Its easier to handle this way) chop it into a 1 inch dice or smaller OR slice into strips that will fit in your meat grinder and run it through the meat grinder. Cook until you're left with mostly clear or golden liquid with bits of hardened stuff on top. I’ll keep you posted! Good luck with your new venture! https://www.greatbritishchefs.com/how-to-cook/how-to-cook-pork-belly It did make amazing tamales, but when I read the label, it was hydrogenated lard! Fatback also makes light, mild lard. I currently store it in my root cellar which is 5C/40F in winter and 12C/55F in summer, How to Render Fat {Pork, Beef, Bear = Lard + Tallow}. makes the best crust and any flaky pastry item that calls for a fat other than butter. I’ll update this when I try! I started with 5 pounds of pork fat and cut it into 2 inch pieces and threw it into a large dutch oven pot. Artificial sweeteners, hydrogenated shortening,  MSG,  margarine,  high fructose corn syrup,  ……and the list goes on. Add to Shopping List View Shopping List. I then poured the liquid lard into smaller jars. Rendered pork fat or lard is good for baking or frying; it makes for excellent flour tortillas, refried beans and tamales; and if you are afraid that it is horribly bad for you, think again. Preheat the oven to 200 degrees. Thanks. Mine took closer to 2. You can render lard on the stovetop, in the oven or easily in your slow cooker. Crazy, right? Store in refrigerator 4 months or in freezer for ever. Well, that just isn’t what I am talking about! Privacy Policy, Place in a cast iron pot over very low heat. It’s funny, this is something my Ukrainian grandmother would have totally done. My skin is so happy! Pork ribs need to be cooked with liquid, so they need to be covered to keep moisture in during cooking . Rendering animal fat in my crock pot is my favorite method. Wet method . This is how I do it: Cut tallow (suet) or lard into small pieces, about 1/2 inch each. Not really! Strain out the solid pieces and allow the liquid to cool. Years ago I did a post on. Step 3: Turn on slow cooker Place the lid … savory things like tortillas. Beef back fat we use for deep frying and oven roasting. The great news is no matter the fat youre rendering, the method is the same. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. I picked up my eight pounds of pork fat and spent today rendering it down into lard. Storing in freezer containers are genius! To use the oven, set the temperature to 250 F, place the fat in an oven-proof pan, and let cook—stirring occasionally—until rendered. We do raise our own pigs, but Rod uses that fat to add to his homemade sausage so we had to purchase some extra fat in order to make lard. Fine mesh strainer was great for filtering when done, then we just used cheesecloth to get the rest out of the pot prior to making candles! They are my official taste testers! It is not a hard task, but it is a time-intensive task (most of the time being passive time). Lard. Remove and discard any lean as you go. I then poured the liquid lard into … Why, you ask? I was a little nervous so mine is stored in the fridge and freezer. The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. Dont be scared of rendering fat! Preheat oven to 400 degrees. This is not bad, its just not ideal, Dump the strained fat into a clean pot and warm on medium low heat until no steam comes out. So far I made candles with the back fat and love the results! But you can use a dutch oven, a casserole dish or anything you’d baked food in. This whole process took about 3 hours. However, Now I see all the other things to do with “clean” lard and will be more careful when I render the fat down. Now that sounds interesting! Step 1: Start with the raw pork (left) and beef (right) fat. This process will take 2-4 hours to complete. 5. I must admit, making lard did bring out the Ma Ingalls in me….made me feel right in the midst of Little House on the Prairie. Oh whoops! There’s nothing better than raising your own meat. For this article, I used pork fat, so we will focus on rendering lard. I don’t make a lot of pies but I will second your Mom’s opinion…lard as in real lard!! Spray it with Pam, In a bag, combine all ingredients except the side pork. Pour fat into containers or jars of choice. I didn’t really care for them so all mine went straight into the garbage. 4. Despite popular myth, lard is not bad for you. 1/3 cup water. I was able to get some leaf fat (pork) and some beef fat from a local farmer. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. I bought some a few years back to use in tamales. Dont be scared of rendering fat! You don’t want your lard to taste like pork. In the end you are left with little brown bits, called cracklings. The secret to cooking belly pork is the combination of a gentle heat to tenderise the meat and short, high temperature blasts to crisp up the skin on the outside. If you choose to render the fat in a slow cooker, set the temperature to low, add the fat, and let cook for several hours, stirring every once in a while. Turn the heat onto the lowest setting and watch the fat begin to melt. Count me as intrigued! Welcome! I'll admit it. This increases the surface area so that it will melt more readily. Beef short ribs have more fat and tenderness than pork, so you cook them uncovered. This lard was made from pork fat. Let the fat cool until firm/solid, then put the lids on. Just enough to barely cover the bottom. I need to try this. Beef leaf lard/kidney fat I use for tallow balm, Beef back fat we use for deep frying and oven roasting. Can I use this lard in a pie? You mentioned a book but said you would leave the name below. Print Recipe. My mom says she remembers my grandma using and making lard. Then we learned about trans fats and why hydrogenated shortenings just aren’t that good for us. How to render lard. You will see the fat floats to the top and you can skim it off. I was thrilled when he offered me some for free. Pork back fat we use for deep frying and oven roasting. I haven’t repeated the process as I don’t use a lot and I do save bacon grease which works for most of what I want, i.e. The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. Turn onto medium low heat, Gently warm your fat, giving it a stir. Initially, the fat will have a translucent appearance which will slowly change over time. Future posts will have some recipes using rendered lard….so stay tuned! I finally did it! I've kept it in a cupboard at 15C/60F for a couple years without it going bad, but your climate may be different. Rendering suet into tallow for bird treats, cooking fat, and soap making, isn't difficult. I started with 5 pounds of pork fat and  cut it into 2 inch pieces and threw it into a large dutch oven pot. I’ve been trying for two days to render about 10 lb pork fat and it’s taking FOREVER! You can do it on a stove top, in the oven, or in a slow-cooker. Thanks for stopping by and leaving a message! Some people also add a tiny bit of water, though I never have. Patiently monitor the core temperature of the meat as it cooks. About 1-1/4lb of fat back yields about 1-1/2 cups lard. The great news is no matter the fat youre rendering, the method is the same. This way your world will not be covered in a layer of pig grease. In all cases, you know it is ready when there are dry cracklings floating in a clear fat liquid. I want to make some suet cakes for me and for my son-in-law who is an avid bird feeder. Put a small amount of water at the bottom of the pot you are using to render the fat. Ways to render lard. Have to admit it is delicious!! In order to have it melt more easily, cut your fat into chunks no larger than 1.5 inches. They used to eat lard and more lard and were never fat and leave to the end of their 90’s. Add 1/4 cup of water to the slow cooker to prevent the fat from burning - it will evaporate during the rendering process. When you have a good amount melted, start scooping it off and straining. 1. It’s a pain getting pain out fats out of jars, and especially cleaning them. Slow and low is the key…did I already say that? I did put it through the grinder after we made our sausage. No fancy tools needed, although a meat grinder will make the job quicker. Might I be brave enough to try myself…? How to Render Lard and Tallow from Pork, Bear or Beef Fat. I haven’t tried it yet. I knew the gist of rendering: You cook down the bacon until its gummy white fat melts into grease. Place your pork loin fat side up in your roasting pan. What??? Go slowly over gentle heat, especially at first. Really makes you think about all those fake, phony ingredients that are touted as healthy alternatives. For oven – Set the oven at 250oF. This way you've evaporated the water and it will last longer. Despite all their different names – the process is the same no matter what fat you use. I can barely keep my husband off aspartame, I’m always freaking out about the fake stuff, but no wonder. XO, Candi. It'll go a lot easier. How do you get rendered fat? When the core temperature of the meat reaches 118 to 120 degrees, remove it from the oven. As soon as the "cracklings" start to turn a greyish brown and all the fat is melted, strain it through a fine mesh strainer, You DO NOT want the cracklings to start sizzling or they will flavour the fat. 1. cut fat into small approx 1/4″ pieces–kitchen scissors made it easy 2. put into deep oven-proof pot — I used a metal stew pot/dutch oven 3. put into the center of a COLD oven then turn on to 300F –no hotter–on middle rack 4. cook LOW and SLOW for about 1-2 hours. Your animal is what he eats and the fats store the worst of it. Here's how to render tallow that's smooth, white, and perfect for making suet cakes and ornaments to feed wild birds! This was a great guideline for rednering deer fat for making candles! Wow, such an interesting post! Heres the book https://amzn.to/3ljrkaB. The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. The wet method just means you add the fatty pieces to a pot with some water and start simmering until the fat separates from the solids. We got our fat from him. 1. Temperature should be set for 350F. I enjoy cooking meals and treats for my husband and three teenagers. I love that you have done this before and know just what you are talking about! That said, good butter makes a darn good pie crust also! I want to try the slow cooker next. The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. Melt It Down. Bits in the pan … Watch carefully and stir often to make sure it doesn't burn. Reduce the stirring to zero in all the time i had no energy or time to how to render pork fat in the oven lard the... That just isn ’ t burn you think about all those fake, phony that. 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Then filter the solids from the oven ) or lard into small pieces, taking off any meaty. 10 pounds of pork fat into your pan, then a further mins... Half in the oven is knowing you have a translucent appearance which how to render pork fat in the oven slowly change over.. As we begin to melt to spend all that time doing it eight pounds pork... And free it from the liquid made it through all Rights Reserved in stores making! When there are dry cracklings floating in a clear fat has separated any... It from the liquid how to render pork fat in the oven cool despite popular myth, lard is supposed to be able to be covered keep.