Fat from goats, sheep, llamas, alpacas, deer, moose, elk, caribou and other ungulates is hard and when rendered is called tallow. I have used a crockpot to render lard. Like all types of lard, leaf lard has a high smoking point, making it excellent for frying, pan-searing, and even grilling.While leaf lard doesn't have the pronounced porky flavor of fatback or the stringiness of caul fat, it does have a gentle back note of subtle meatiness that hydrogenated lard lacks. It is distinguished from tallow, a similar product derived from fat of cattle or sheep.. Lard can be rendered by steaming, boiling, or dry heat. Either one you use, the method is the same. Next in line is Fat back. I ask the butcher for the lard when I have a hog processed. If you buy regular lard, you're probably getting the fatback. As the lard renders from the connective tissue, it will separate into liquids and solids, a.k.a. And then I recalled that The Foxfire Book had information on rendering lard.. Here’s what The Foxfire Book has to say in the chapter “Recipes for Hog”:. Our butcher gives the fat away so there is no cost to it. I was first inspired to render fat after reading Long Way on a Little by Shannon Hayes. Ingredients for rendering lard. Reach for lard instead of butter the next time you make pie crust – I hear it makes the best pies! A typical household will produce anywhere from 20-50 kilos of lard annually. Lard-di-dah: how to render animal fats It’s certainly a sometimes food – but if you already cook with animal fat, you’ll save money and prevent waste by rendering it yourself Lard … How to Use Leaf Lard . Leaf lard is pork lard, but it's not just any old pork lard. We threw the rest of that one away. If you prefer to use a slow cooker, set it to low heat. I put a spoon across the top of the slow cooker and the lid on top of the spoon to help the moisture evaporate, stirring occasionally. There is just something really special about putting in all the time and effort to render your own lard and tallow. Learning how to render and use bacon grease has it’s benefits. Lard is a semi-solid white fat product obtained by rendering the fatty tissue of the pig. As it is rendering in the oven it is giving off the most incredible urine smell. Lard can be rendered by different methods, but a popular option is to use a cast iron dutch oven on a stove top. Waste not, want not! Kathryn October 17, 2013 at 10:33 am / “cracklins.” The photo above right depicts the process about halfway through. Rendering suet into tallow for bird treats, cooking fat, and soap making, isn't difficult. Lard is the only substitute for frying for me. The surrounding countries also do it. Needless to say a key […] Here's how to render tallow that's smooth, white, and perfect for making suet cakes and ornaments to feed wild birds! Know that while you are rendering lard, your house will probably stink a little bit. The lard is often used in cooking or baking to enhance the flavor, and the crispy pork lard always works as the topping to add crispiness to the dish. It hung for two days in my butcher’s cooler and then I retrieved the leaf lard and back fat myself. Smell is the best indicator in determining whether or not lard has spoiled. The basic idea of rendering lard and tallow involves “cooking” the fat along with water. Warning: your house will have a piggy smell while the lard is rendering down, so don't plan a dinner party for later that evening. It does not contain soy like *all* the other ones do (crisco, etc). anon148180 January 31, 2011 That's fine for some recipes, but leaf lard is better for other dishes, especially baked gods. One of the jars had a small amount of completely clear liquid at the top, while the rest was semi-liquid and completely white. So if you are sensitive to smells you may want to do this in an outdoor kitchen. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless … We're all familiar with 'suet cakes' that are popular for feeding wild birds. You can make lard with or without adding water. The fat may come in one large chunk, or several thinner slices, depending on the amount you are ready to process, how large the pig was, and from where on the body it came from. The fat will rise to the top of the container, while the water will fall to the bottom. Leaf lard is the highest quality lard, perfect for baking as it doesn’t have a meaty smell to it. I remember in the late 1930's my grandfather rendering lard in a huge cast iron kettle over a wood fire. It really depends on your slow cooker. Lard was used for centuries, and it is the only thing those of us allergic to soy can eat. Allow lard to cool to room temperature and then store in a cool, dark place, the refrigerator or freezer. We use lard for almost every cooking, we almost never use cooking oil. The stuff I've read about rendering says the lard becomes solid under refrigeration, if not at room temperature. At the end of the last rendering though the last bit of lard started to smell and taste really sour. It is actually both! My roaster tends to cook a little on the hot side and I always felt my lard suffered because of it. It did not. Soy is a bad thing. Some people have mentioned to me that they are afraid to render it. I thought that making lard would make my house smell like yummy bacon. I’ve been reading The Great Mortality by John Kelly, a riveting account of the black plague and how it wound its way through Europe in the 14th century. Opening the windows certainly helps, as does the quality of fat (ex: leaf lard will smell less “porky” than back fat). Know that your house will smell like either pork or beef, depending on the fat you are rendering. Signs That Lard Has Spoiled. Well worth the effort! Grandfather would get the lard rendered to a certain point, my guess approximately 200 degrees, based on my subsequent lard rendering process. I’m mostly referring to once the Loved the retro b&w video. I try to use it outside since it does not smell all that great, but you can fit alot in a crockpot and it is a no mess no frill way. I also do it outside as I do not like the smell of it rendering. Awesome! Learn these 3 simple steps to render lard and get the golden brown crispy pork lard and clear pork lard oil. It can be done on the stove, in an Instant Pot, in your slow cooker, or even in the oven. Reply; Beth August 17th, 2009 . Homemade lard comes in handy in all kinds of recipes, including these Biscochitos. Shannon Post author March 8, 2013 at 3:15 pm /. I was able to get some leaf fat (pork) and some beef fat from a local farmer. Rancid lard has a distinct smell, and it’ll taste a bit sour. The stuff I have stays semi-liquid after DAYS in the fridge. At room temperature, the rendered lard is soft and spreadable. The fat is cut up into pieces about the size of hens’ eggs and put in a pot containing just enough … Right before you are expecting visitors might not be the best time to render lard! I even remember it being on the counter at my granny’s house too. Just a heads up, cooking times for rendering lard can vary. Hannah – Well our lard has a very faint “piggy” smell that is neither good nor bad in my opinion. After rendering and straining into canning jars the lard has to be cooled completely before beginning the canning process and you have to leave at least ONE INCH of headroom in the jar. Then, the entire mixture is placed into a container to cool. Plus, most importantly, it doesn't taste like pork. Once it’s done rendering, strain it through cheesecloth and store it in glass jars. For Stovetop rendering: Cut the lard into small pieces and place in a large pot over medium-low … It’s not necessarily a bad smell, but it’s a potent one. When the lard starts to melt, turn it down to a “1”. I just rendered lard for the first time myself over the weekend, and despite the fact that my kitchen smelled of pig for a while in a not-quite-lovely way, it was worth it for the sublime pie crust. Martha made this recipe on "Martha Bakes" episode 711. Lard has so many uses, and not that long ago, it was a staple in our households for baking and cooking. Good job! That said, if leaf lard does become contaminated by moisture, or it wasn’t rendered completely, it can spoil. You may even choose to do this in an electric roaster. This will be more noticeable when the lard is kept at room temperature. I have also stored jars of lard in the pantry and while the smell may be stronger after a period of time we’ve never had trouble with it as far as going bad enough to make someone sick. Your lard may render faster or slower than the time frame mentioned above. Set the burner on a “2”. Rendering lard in a crock pot vs. stovetop (and water method vs. no water) There are a several methods that you can use to render the lard.
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