My daddy would render the lard and we would all be excited for the cracklings. We would end up with a big box that we would share with neighbors. Crackling cornbread really was a special thing in our house.
I remember rendering lard when I was a boy with my Daddy. We did it in the late fall to early winter after we butchered our hogs for the year. We had a big black cast iron pot and a rack to hold it over the fire. Daddy would get a wood fire burning under it and let it settle down to glowing coals. We would cut up the fat and put it in and and go all through the night. It made for some good times to sit and just talk as we we kept a watch on it. by morning it would be ready to jar up. I can almost smell it and see Daddy stirring and watching over the pot. Thanks Danny for sharing this with us and bringing me back a fond memory of times long gone now. God Bless you and Wanda. Mr. Tom
You know what, Mr. Danny. I can go ahead and check "like" before I watch the video because 9 1/2 out of 10 - maybe closer to 10, I'm gonna like the video. You don't play. You don't tease. You get down to business and even if the subject ain't something I'm particularly interested in - I'm gonna learn something. Thank you, Mr. Danny. ~Sherrie in South Carolina
MY grand parents had a 40 gallon cast iron cauldron they used to render lard in . Wed did it outside in the fall of the year and they would get between 40 and 50 quarts every year. They also used it to make fried pork skins. I was a great time for all. She used the rendered lard for pies, biscuits, frying chicken and fish in. It was put on burns as well.
Thank you Dannie. I knew how to make lard but you taught me a easier way of doing things. My dad had laid down a couple of hogs. He had us younguns scrape the hair off of them I wasn't even school age yet. My dad is gone now and consider them to be fond memories. Have consider bringing it back with my family.
When I was a kid it was my job to stir the lard with a wooden boat paddle and it was a treat to find a piece of crackling with a speck of meat still on it
been doing the same here--love lard for biscuits and the cracklins for cornbread and wow are they yummy when they are fresh made. I just a big blue roasting pan in oven set at low and just render as it melts. I have froze mine but this year I canned mine as freezer if full-thank the Lord! God bless.
I use to watch hubbies grandmother for hours render lard. He did it on top the stove in s stainless steel pan. She would take a big metal spoon and dip it out as it rendered. She wouldn't let any of us help because she was afraid we'd get burnt. Good memories.
I remember my grand parents doing this years ago. I love to make homemade bread with lard. I make yeast rolls also. I buy lard at walmart to make homemade lye soap. Have a wonderful week.
This brings back so many wonderful memories for me as a young child we butchered made crackling with the old timmey sausage press it had a wire type basket and a lid and after it was full they'd crack it down squeeze all the grease out and crackling it was so good. And then remember grinding big fat for deer meat to put in the burger meat and also grinding it for rendering lard love that snow lard it is truly the best.. thanks for sharing this
Came across your video and brought back memories. Raised on a farm west of St Louis we processed 15 hogs for the whole family (4 boys & 3 girls plus spouses and kids) every year. Love the cracklings too. We would always cut the fat in small cubes. When the lard was near rendered my dad would run his finger through the bubbling grease. He claimed when done the lard would not burn you. Although I had seen him do this many times my brothers nor I would have the nerve to try doing that. We cooked the lard in large iron pots using wood to heat, being very careful when it was close to being done to pull the coals away so it wouldn’t burn.
@@WickedG5150 I usually buy it at the store. It's a Hispanic brand that's a green n white bucket 1-gal. Bucket that says Lard/ Manteca. Costs about $8. I don't use shortening.
@@shonitagarcia3222 be careful with that brand...it is hydrogenated and not healthy for you. Read the side of the bucket...it will advise it is hydrogenated.
@@DittoMike1 hydrogenated means hydrogen gas is added- it makes it more shelf stable; partially hydrogenated lard has other oils added as well so that is the one to stay away from! Hydrogenated vegetable oils are not good because the hydrogen fills the "empty spots" that make an unsaturated fat and thus make it saturated. Lard is naturally a saturated fat, I am not sure it becomes unhealthy with added hydrogen, since people add hydrogen to water to fight oxidation in the body. But I would prefer just natural lard, especially if I would use a lot.
I can remember my Grandma rendering lard never got to watch she always made us stay out of the kitchen while she made it but I do remember her using a roasting pan in the oven and also a pot on the stove.
In Britain, beef leaf fat is used to make suet. It's just grated and rubbed into flour to make pastry and pies. It melts as you mix it in. You could use pork leaf fat the same way in a pork pie.
Ty guys! Great stuff! Always heard beef "lard", now I jnow it is tallow, was the best, most nuetral for general cooking, lasts longest ect. Learning so much from you homesteaders.. it is awesome! Old school is the best school !!
There's been a lot of "recalls" with store bought products (including lard, summer 2022), so luckily I've rendered 50# pork fat & have been growing & preserving for future use.
We never grinded ours,we cut it by hand, then we cooked it in big iron cauldrons over a open fire,we used all the fat from the hog and our lard was always snow white! And what was left was the cracklings, we froze them and we also made crackling corn bread.
We always cooked our lard out over a homemade fish cooker that had a hotwater heater burner. Great stuff, just get a big cast iron pot and a fish cooker and keep stirring so the lard doesn't burn. It will be white as snow when it sets.
Great to see people still do this and I'm not the only one out there trying to do things the old way. We were raised to work the garden the fields and taking care of live stock and every year we had a big hog killing this is all part of it😁
Thank you for this. I remember Mom rendering lard when I was young, but I wasn't really paying that much attention to the details. Now I feel like I could do this.
Thanks for all your work here on You Tube .Just a little FYI (Iknow this is 2 yrs. old ) 212 is the boiling temp. for water . The fat you have must boil at a lower temp . You can probably Google it and get the exact temp . Would kill for 3lbs of leaf lard right now ! LOL Karen M. TX
We did our lard in a cast iron kettle and stirred with a sculling paddle. We'd put our lard in a tin 5 gallon bucket and it went to the root cellar. Mom kept a spoon in or on the bucket and we'd take the measuring cup and get what we needed. Fried fish in lard taste divine if anyone ever gets the chance, take it!
Nice one. Did some for the first time in the slow cooker last month but didn’t know the grinder/mincer trick. Will give it another go when this batch is used up. I wasn’t sure with mine whether to start taking off the rendered fat as it went, or to wait until everything was done. I waited, but I think now that I should have just taken it off as it went. If you’re still around, I’d be interested to know.
WOW !!! This is so aweseom ! I have never done that before and i hear people say they are rendering lard, but never knew exactly how etc. Thank you. :) I think your stove did the best work for ya !
I'm tendering lard as I write this; I'm using two crock pots but I prefer stove top method just as people before us did it for 100+ years. Your end product looks great, thank you for the share.
Growing up on a farm in the 50s In Canada I can remember my Mother and Grandmother rendering fat from the pig my dad had butchered . Us kids couldn’t wait for the crackleings. My grandmother would grind the rest up and would grind raisins in with it .it was very good on toast.
this is the best example how best to present a topic --- most videos have a bunch of yadda yadda yadda mixed in with a host trying to be entertaining, cute, or cool during the demonstration --- all that blended yadda yadda yadda only dilutes and muddles the subject being offered --- you however presented pertinent and interesting information separate from the demonstration --- i enjoyed this video like no other --- thank you for this entire presentation and demonstration --- KUDOS !!!
Great demonstration . I live in suburban Chicago where few people think about their source of fats. But not to dis Illinoisans , we are interested and learning . Your demonstration of three popular methods of rendering lard was wonderful .. I will do it as I intended on the stove. Great intro too. Thank YOu #oldtimey
Thanks Danny and Wanda. My daddy always looked forward to hog killing time so he could have cracklin cornbread. He was like a little boy at Christmas when the lard was through rendering and he got those cracklins. My granddaddy used a cast iron cauldron on a wood fire to render the lard. Much Love
another fabulous learning experience! thank you for the explanations about types of fat on a pig. On a cow that leaf fat is what makes suet...I tried to buy kidney fat last year and was told it was no different from the other fat...in other words the 'butcher' didn't know what it was :-( :-(
Hi,this was soo interesting.You explain it very well.Looks like on the stove is the best way to render it.That cracklin sounds yummy.My Mama saved bacon grease,and used lard to fry up breaded chicken.It was nice and crunchy you would eat the skin.Thanks for the video.Great news about the Lourie Family selling thier home.Missed but replayed your live show this morning.Be well you all.Hugs for Hank and the goats to.♡♡♡♡♡♡♡♡.......
Plastic has a similar chemical structure to fats, being made from petroleum a hydrocarbon, so if you did use plastic it would be a bugger to clean. The fats, assuming it wasn't hot enough to melt or warp the plastic which is possible depending on the exact type of plastic, would bond tightly to the plastic and be difficult to get completely clean. A thin film might be left and if you use that spoon for something that is fat sensitive, like making egg white foam or something, it might give you some troubles.
I hate we use oil a lot now! Every sunday my Grandma fried chicken in lard and a lot of salt and pepper ! Never ever have had that good of fried chicken again! Not from KFC or oil! Enjoyed this Danny was really interesting!
That looks so good 15 pints of large and it came out gorgeous well we did the same thing we sure did when I was growing up I wish I could get some of that Fresh Hog fat Lord knows I'd know how to make that lard dear sister I'm still looking for that cake with 4 ingredients please help me! You stinker you are a teaser ever since you mention that cake I've been wanting that recipe God bless I'm still your sister in the Lord.
I use a AROMA turkey roaster That I got off a Amazon It will hold probably a 20 pound to 25 pound turkey I set it on 200ﾟ And does a wonderful job I would like to send pictures to you But I have not figured out how to do that yet sorry
Great info. But please, I didn't see if you needed to pressure can it or water bath it after jarring it up? It is shelf stable for a while? Thanks for all the info shows.
First time doing this, I have my back fat. I am cubing it for the grinder. Do I remove the clear fibrous stuff? I would explain it as being like a clear skin. Tia
How long does lard last??I just canned up 10quarts of pork butt & have (3) half filled quart bags of lard to rinder down..this will be my 1st time doing this..thankyou for all your videos that inform & teach us!!..be safe & blessed✝️🙏🌻🌻🌻🌻
So I always enjoy your approach to everything!!! Can you tell me is this shelf stable at this point?? Do you need to pressure can it?? I am short on freezer space and refrigerator space so I was hoping to make a shelf stable product. I'm picking up our pigs from the locker in two days!!! Thanks for all your help. You two really are an inspiration!!!
Thank you both for such useful information! Curious, do you let lard cool down any, before placing into jars? And/or, do you use warmed/heated jars, to prevent possible breakage? New to 'homesteading'. Still learning how to properly use Mason Jars & of course Rendering Lard. Thanks again!
Can I ask a question? My first batch is lard is finished. I followed what you did. My jars are cooling and I see a little bit of white sediment on the bottom of a few jars. Is that ok?
I tried to post you a image here but it will not work. They grow everywhere here in Arizona as a weed. I heard something about the milk in the stem too but at this moment I can not recall it. But it had something to do with healing prperties.
My daddy would render the lard and we would all be excited for the cracklings. We would end up with a big box that we would share with neighbors. Crackling cornbread really was a special thing in our house.
I remember rendering lard when I was a boy with my Daddy. We did it in the late fall to early winter after we butchered our hogs for the year. We had a big black cast iron pot and a rack to hold it over the fire. Daddy would get a wood fire burning under it and let it settle down to glowing coals. We would cut up the fat and put it in and and go all through the night. It made for some good times to sit and just talk as we we kept a watch on it. by morning it would be ready to jar up. I can almost smell it and see Daddy stirring and watching over the pot. Thanks Danny for sharing this with us and bringing me back a fond memory of times long gone now. God Bless you and Wanda.
Mr. Tom
We did the same, but we put ours in 5 gallon lard cans.
Great memories
❤
Hey guys, it's three years later and I'm doing lard today. Thanks for the info ❤
You know what, Mr. Danny. I can go ahead and check "like" before I watch the video because 9 1/2 out of 10 - maybe closer to 10, I'm gonna like the video. You don't play. You don't tease. You get down to business and even if the subject ain't something I'm particularly interested in - I'm gonna learn something. Thank you, Mr. Danny. ~Sherrie in South Carolina
MY grand parents had a 40 gallon cast iron cauldron they used to render lard in . Wed did it outside in the fall of the year and they would get between 40 and 50 quarts every year. They also used it to make fried pork skins. I was a great time for all. She used the rendered lard for pies, biscuits, frying chicken and fish in. It was put on burns as well.
Thank you Dannie. I knew how to make lard but you taught me a easier way of doing things. My dad had laid down a couple of hogs. He had us younguns scrape the hair off of them I wasn't even school age yet. My dad is gone now and consider them to be fond memories. Have consider bringing it back with my family.
When I was a kid it was my job to stir the lard with a wooden boat paddle and it was a treat to find a piece of crackling with a speck of meat still on it
been doing the same here--love lard for biscuits and the cracklins for cornbread and wow are they yummy when they are fresh made. I just a big blue roasting pan in oven set at low and just render as it melts. I have froze mine but this year I canned mine as freezer if full-thank the Lord! God bless.
Very interesting. BTW, there is a little restaurant in the tiny town of Elm City, NC called "Oh My Lard !". Cute, huh?
I use to watch hubbies grandmother for hours render lard. He did it on top the stove in s stainless steel pan. She would take a big metal spoon and dip it out as it rendered. She wouldn't let any of us help because she was afraid we'd get burnt. Good memories.
I remember my grand parents doing this years ago. I love to make homemade bread with lard. I make yeast rolls also. I buy lard at walmart to make homemade lye soap. Have a wonderful week.
Cracklins - outstanding in collard greens!
This brings back so many wonderful memories for me as a young child we butchered made crackling with the old timmey sausage press it had a wire type basket and a lid and after it was full they'd crack it down squeeze all the grease out and crackling it was so good. And then remember grinding big fat for deer meat to put in the burger meat and also grinding it for rendering lard love that snow lard it is truly the best.. thanks for sharing this
I'm glad you pointed out the difference between cracklings and pork skins.
Came across your video and brought back memories. Raised on a farm west of St Louis we processed 15 hogs for the whole family (4 boys & 3 girls plus spouses and kids) every year. Love the cracklings too. We would always cut the fat in small cubes. When the lard was near rendered my dad would run his finger through the bubbling grease. He claimed when done the lard would not burn you. Although I had seen him do this many times my brothers nor I would have the nerve to try doing that. We cooked the lard in large iron pots using wood to heat, being very careful when it was close to being done to pull the coals away so it wouldn’t burn.
Good salt cured fat back or jowls is what we always use to flavor dry beans.
I love how incredibly informative you are Danny! I’ve been wanting to render my own lard for a while :)
FRONT PORCH PONDS- Licking,Mo.
I will always say I learn something new every time- from videos even 3 years ago🌻
So awesome that y'all render your own lard! I use lard for making my homemade tortillas n pie crusts! Wonderful stuff! Thank you for sharing this!
Shonita Garcia where do you get your lard?
@@WickedG5150 I usually buy it at the store. It's a Hispanic brand that's a green n white bucket 1-gal. Bucket that says Lard/ Manteca. Costs about $8. I don't use shortening.
Shonita Garcia ahh, i see. Thanks:)
@@shonitagarcia3222 be careful with that brand...it is hydrogenated and not healthy for you. Read the side of the bucket...it will advise it is hydrogenated.
@@DittoMike1 hydrogenated means hydrogen gas is added- it makes it more shelf stable; partially hydrogenated lard has other oils added as well so that is the one to stay away from! Hydrogenated vegetable oils are not good because the hydrogen fills the "empty spots" that make an unsaturated fat and thus make it saturated. Lard is naturally a saturated fat, I am not sure it becomes unhealthy with added hydrogen, since people add hydrogen to water to fight oxidation in the body. But I would prefer just natural lard, especially if I would use a lot.
I can remember my Grandma rendering lard never got to watch she always made us stay out of the kitchen while she made it but I do remember her using a roasting pan in the oven and also a pot on the stove.
In Britain, beef leaf fat is used to make suet. It's just grated and rubbed into flour to make pastry and pies. It melts as you mix it in. You could use pork leaf fat the same way in a pork pie.
I just rendered another batch of lard using my regular crockpot. It's worked great for me.
Ty guys! Great stuff! Always heard beef "lard", now I jnow it is tallow, was the best, most nuetral for general cooking, lasts longest ect. Learning so much from you homesteaders.. it is awesome! Old school is the best school !!
There's been a lot of "recalls" with store bought products (including lard, summer 2022), so luckily I've rendered 50# pork fat & have been growing & preserving for future use.
My grandparents had a big farm in Mississippi, I got to eat some of the cracklin' cornbread, oh! so good!
That beautiful lard makes me think of one thing...CARNITAS!!
Oooo yes!
We never grinded ours,we cut it by hand, then we cooked it in big iron cauldrons over a open fire,we used all the fat from the hog and our lard was always snow white! And what was left was the cracklings, we froze them and we also made crackling corn bread.
The lard turned out perfect! Thank you for sharing this info!
You guys did a great job explaining the process. I enjoyed your video. Thank you and God bless you and your family. 😍
This will be my first year rendering! Thank you for your videos! God bless your family!
We always cooked our lard out over a homemade fish cooker that had a hotwater heater burner. Great stuff, just get a big cast iron pot and a fish cooker and keep stirring so the lard doesn't burn. It will be white as snow when it sets.
Absolutely beautiful and I appreciate all the info on the types of fat. I have wanted to do this for a long time.
The finished lard looked great!
Great to see people still do this and I'm not the only one out there trying to do things the old way. We were raised to work the garden the fields and taking care of live stock and every year we had a big hog killing this is all part of it😁
Thank you for this. I remember Mom rendering lard when I was young, but I wasn't really paying that much attention to the details. Now I feel like I could do this.
Awesome video Danny and Wanda! Thanks for the info!
Thanks for all your work here on You Tube .Just a little FYI (Iknow this is 2 yrs. old ) 212 is the boiling temp. for water . The fat you have must boil at a lower temp . You can probably Google it and get the exact temp . Would kill for 3lbs of leaf lard right now ! LOL Karen M. TX
Another great video y’all
Great video guys! You answered my question about using a crock pot before I even ask it. Thank you for all the information!
I use the slow cooker it makes beautiful white lard from pigs my mom and dad raised
What a great video, I've watched several other channels but you cover a lot of things the others did not. Thanks for making this.
My favorite homesteaders!
Great informative video. So much of this is being lost to the average population who only know the grocery store.
That is beautiful off the stove.
I was so worried that wasn't going to turn out white. Looks really good. that Lord would probably last me two and a half years.
We did our lard in a cast iron kettle and stirred with a sculling paddle. We'd put our lard in a tin 5 gallon bucket and it went to the root cellar. Mom kept a spoon in or on the bucket and we'd take the measuring cup and get what we needed. Fried fish in lard taste divine if anyone ever gets the chance, take it!
Nice one. Did some for the first time in the slow cooker last month but didn’t know the grinder/mincer trick. Will give it another go when this batch is used up.
I wasn’t sure with mine whether to start taking off the rendered fat as it went, or to wait until everything was done. I waited, but I think now that I should have just taken it off as it went. If you’re still around, I’d be interested to know.
WOW !!! This is so aweseom ! I have never done that before and i hear people say they are rendering lard, but never knew exactly how etc. Thank you. :) I think your stove did the best work for ya !
I'm tendering lard as I write this; I'm using two crock pots but I prefer stove top method just as people before us did it for 100+ years.
Your end product looks great, thank you for the share.
Growing up on a farm in the 50s In Canada I can remember my Mother and Grandmother rendering fat from the pig my dad had butchered . Us kids couldn’t wait for the crackleings. My grandmother would grind the rest up and would grind raisins in with it .it was very good on toast.
this is the best example how best to present a topic --- most videos have a bunch of yadda yadda yadda mixed in with a host trying to be entertaining, cute, or cool during the demonstration --- all that blended yadda yadda yadda only dilutes and muddles the subject being offered --- you however presented pertinent and interesting information separate from the demonstration --- i enjoyed this video like no other --- thank you for this entire presentation and demonstration --- KUDOS !!!
Wow, thank you!
Great demonstration . I live in suburban Chicago where few people think about their source of fats. But not to dis Illinoisans , we are interested and learning . Your demonstration of three popular methods of rendering lard was wonderful .. I will do it as I intended on the stove. Great intro too. Thank YOu #oldtimey
Thanks Danny and Wanda. My daddy always looked forward to hog killing time so he could have cracklin cornbread. He was like a little boy at Christmas when the lard was through rendering and he got those cracklins. My granddaddy used a cast iron cauldron on a wood fire to render the lard. Much Love
yall did good. beautiful lard. My gramma would be proud.
another fabulous learning experience! thank you for the explanations about types of fat on a pig. On a cow that leaf fat is what makes suet...I tried to buy kidney fat last year and was told it was no different from the other fat...in other words the 'butcher' didn't know what it was :-( :-(
Beautiful finished product thanks for sharing
Happy Blessed Saturday :) May the peace and Grace of our LORD JESUS CHRIST be with You All today :) ~Hattie
Thank you so much!! I have a bag from the last hog to render and wasn't sure of the best way, now I know. Thank you again!
Finished product is beautiful !
The lard looks delicious. I put it on toast instead of butter.
Hi,this was soo interesting.You explain it very well.Looks like on the stove is the best way to render it.That cracklin sounds yummy.My Mama saved bacon grease,and used lard to fry up breaded chicken.It was nice and crunchy you would eat the skin.Thanks for the video.Great news about the Lourie Family selling thier home.Missed but replayed your live show this morning.Be well you all.Hugs for Hank and the goats to.♡♡♡♡♡♡♡♡.......
another great video , I enjoyed them immensely ! keep up the good work both of you your very talented
Crackling bread! My mom loved it.
12:45 pressure cooker, 16:03 slow cook high
It sure is pretty color of lard it's going to be some mighty fine Greese
Plastic has a similar chemical structure to fats, being made from petroleum a hydrocarbon, so if you did use plastic it would be a bugger to clean. The fats, assuming it wasn't hot enough to melt or warp the plastic which is possible depending on the exact type of plastic, would bond tightly to the plastic and be difficult to get completely clean. A thin film might be left and if you use that spoon for something that is fat sensitive, like making egg white foam or something, it might give you some troubles.
Gr8 video, some very good information from both of you. Thx
Beautiful
What is that in the background? Large juice containers with a fermenter device on top? Tell me more!!! Video of this? Thanks!! Love your videos!!
Thanks for this Danny, I have wanted to know how to do this.
I hate we use oil a lot now! Every sunday my Grandma fried chicken in lard and a lot of salt and pepper ! Never ever have had that good of fried chicken again! Not from KFC or oil! Enjoyed this Danny was really interesting!
We cooked some potatoes in it the next day and Annie it was so good to have that old time taste back in my food again.
you can buy organic leaf lard online from Fannie and Flo, worth every penny
Thank you for all this information. Is there anything else I should know about if I would use wild hogs or even goats?
What's the average price per lb for the fat?
We add a cup of water in crook pot with pork fat on a low setting.
I sure enjoy your videos.
That looks so good 15 pints of large and it came out gorgeous well we did the same thing we sure did when I was growing up I wish I could get some of that Fresh Hog fat Lord knows I'd know how to make that lard dear sister I'm still looking for that cake with 4 ingredients please help me! You stinker you are a teaser ever since you mention that cake I've been wanting that recipe God bless I'm still your sister in the Lord.
Great info and nice lard
Hello everyone from Northern New Mexico!
Today (4-1-2024), I'm rendering lard!! 😁
Absolutely wood spoon!
I use a AROMA turkey roaster That I got off a Amazon It will hold probably a 20 pound to 25 pound turkey I set it on 200ﾟ And does a wonderful job I would like to send pictures to you But I have not figured out how to do that yet sorry
put in the freezer? is it too hot there to keep canned in the cellar?
Oh, that’s very nice!
Great info. But please, I didn't see if you needed to pressure can it or water bath it after jarring it up? It is shelf stable for a while? Thanks for all the info shows.
Thank you very much for the info!!!!
Love the cooking vids! Great info!
The power of Lard.
Rendering two bags today.
So much info...thanks. God bless!
How long will it store in the jars?
First time doing this, I have my back fat. I am cubing it for the grinder. Do I remove the clear fibrous stuff? I would explain it as being like a clear skin. Tia
How long does lard last??I just canned up 10quarts of pork butt & have (3) half filled quart bags of lard to rinder down..this will be my 1st time doing this..thankyou for all your videos that inform & teach us!!..be safe & blessed✝️🙏🌻🌻🌻🌻
Very interesting, thank you.
So I always enjoy your approach to everything!!! Can you tell me is this shelf stable at this point?? Do you need to pressure can it?? I am short on freezer space and refrigerator space so I was hoping to make a shelf stable product. I'm picking up our pigs from the locker in two days!!! Thanks for all your help. You two really are an inspiration!!!
We do not pressure can the lard. We are using lard from this that is about a year old. Still good. I would suggest you use it within a year.
Wanda what can you use the lard other than baking uses? Gona attempt to on mine. And can you put it on shelf? Or does it have to be refrigerated?
Hello, I just found your channel today! I heard lard can be used to make soap. Would the back fat lard be the type used for making soap? Thank you!
Thank you both for such useful information!
Curious, do you let lard cool down any, before placing into jars? And/or, do you use warmed/heated jars, to prevent possible breakage?
New to 'homesteading'. Still learning how to properly use Mason Jars & of course Rendering Lard.
Thanks again!
Can I ask a question? My first batch is lard is finished. I followed what you did. My jars are cooling and I see a little bit of white sediment on the bottom of a few jars. Is that ok?
love it! a lost art almost
How do you prepare your jars before canning this up? How do you sterialize them? is it the same when you put up butter? Thank you.
I tried to post you a image here but it will not work. They grow everywhere here in Arizona as a weed. I heard something about the milk in the stem too but at this moment I can not recall it. But it had something to do with healing prperties.
I think we've encountered a wrinkle in the space-time continuum!