This is perfect, i just smoked a couple racks of ribs and for some reason one of them came woth a massive chunk of fat still on it (i’m talking like three brisket deckles-sized hunks) and i definitely am smart enough to not throw that money away haha. Cheers!
Just curious, why not do the rendering in a low temp oven instead of the stovetop? Seems like you would have better temperature control and would avoid hotspots on the bottom of your dutch oven caused by the direct heat of the flame.
There's nothing gross about the redish pieces. In southern Spain we do chop the fat in fine pieces and mix with coarse salt. We spread it on toast raw. Taste amazing.
Hi Dan... if I understand correctly, the leaf-fat comes from around the kidneys and it is somehow different from the other pork fat, right? I've had some pork fat in my freezer for a few years... I've not rendered it bc I'm no longer certain what kind of pork fat it is... Is all pork fat rendered the same way?
Correct, the leaf fat is from the kidney area. It's the good stuff for cooking. Though I've never rendered back fat, I think it can also be rendered but it won't be the high quality cooking/baking fat. Back fat is typically used for salami and charcuterie in general
Leaf fat is delicate and tender. Most butchers don’t like to keep it because they cannot use it in making sausages. But it’s that delicacy that makes such beautiful pastry Lard and the best tortillas that you have ever eaten!
Glad you came out with this video. This is something we are gonna start doing soon and this video will be helpful. Do you have a suggestion for a good meat grinder or maybe a link to the one you use?
Mine is a Pro Cut KG-12-SS which I don't see on Amazon anymore. The KG-12-FS is there which is a nearly identical model. I highly recommend the Pro Cut. They are expensive but they are far superior to the expensive ones at Cabela's
@@asanwa3126 four countries Lake Chad (in French: Lac Tchad) is a large, shallow lake in Africa. It is economically very important, providing water to more than 20 million people living in the four countries which surround it - Chad, Cameroon, Niger and Nigeria. It is located mainly in the far west of Chad, bordering on northeastern Nigeria. Spirulina Ladies of Chad For many generations, Kanembu women have passed from mother to daughter the traditional methods of harvesting spirulina from Lake Boudou Andja in Chad to make dihé. women cut the algae cakes into small squares for sale in the local market. The average consumption of dihé could be as high as 50 grams per person per week. More than 250 dry tons per year is produced, making these ladies of Chad nearly the highest volume and certainly the lowest cost producer of spirulina in the world. On the shores of Lake Chad, a group of women and girls work in the shade of a solitary tree. Temperatures here regularly soar past 40℃ yet the women work tirelessly to harvest and process the blue-green algae known to health-conscious consumers all over the world as spirulina. Nearby, a cage contains racks of drying spirulina paste, which, once turned into tablets, can sell for up to €20 a pack in western health stores. spirulina has been used for centuries as a traditional food by indigenous peoples in both Africa and Central America. . These are little stretches of water on the east side of Lake Chad. Dihé is harvested throughout the year, with a small yield in December and January and a larger harvest in the rainy season, between June and September. Only Kanembu women harvest dihé. Men are banned from entering the water under the belief that they would make the lake barren. For over a thousand years the Kanem-Bornu Empire was a dominant power over central North Africa. Its sphere of influence covered Eastern Nigeria and Niger, the Northern half of Chad, Cameroon, and Libya. Its inhabitants traded with Egypt and sponsored Islamic schools as far as Alexandria
Yeah it’s simply a coincidence that the “epidemic of the 1900s” (heart disease) began concurrently with a MASSIVE DECREASE in lard consumption, right? Lard didn’t cause heart disease for all of human history until 1900… don’t be afraid
I bought leaf fat and rendered it this past spring and it is truly fantastic! Yours looks beautiful! Blessings always ~Lisa
Nice! I’ve never rendered a large quantity of lard but growing up we kept our bacon fat. It is called schmaltz,we put it on toast.
We'd keep our bacon fat for pan frying other meats or eggs, yeah.
You can submerge things in lard to preserve them
Love your Le Creuset. Beautiful color! Excellent heirloom to pass down.
This is perfect, i just smoked a couple racks of ribs and for some reason one of them came woth a massive chunk of fat still on it (i’m talking like three brisket deckles-sized hunks) and i definitely am smart enough to not throw that money away haha. Cheers!
Thank you for sharing your knowledge! I'm about to make lard right now, butchered our first pigs yesterday.
you're welcome!
@@TheGrassfedHomestead Swing by and visit us if you are ever in the Pocatello area!
@@PrattTyler For sure! Stay in touch
I've been grinding my fat and rendering it for many years I didn't know anyone else did good for you
It is beautiful what if you don't have a grinder
turned out absolutely beautiful. Can't get that quality in the stores at any price.
wonderful! really enjoying your channel, watching with the kids, using your videos for homeschool as well. 😃katie
Awesome! I love that!
will using a blender work to chop up the fat?
Wow! I learned this today. Thank you.
Very nice! Is that from both pigs or just one? How much did you end up with?
Just one pig. Two quarts total
@@TheGrassfedHomestead How long it can stay?
Just curious, why not do the rendering in a low temp oven instead of the stovetop? Seems like you would have better temperature control and would avoid hotspots on the bottom of your dutch oven caused by the direct heat of the flame.
you can use the oven
There's nothing gross about the redish pieces. In southern Spain we do chop the fat in fine pieces and mix with coarse salt. We spread it on toast raw. Taste amazing.
can you use other types of pork fat, bacon, salt pork, fat back, and the fat you cut off regular pork meat? just asking
Yes but it will have a pork taste to it rather than a neutral taste that leaf lard provides.
Roughly how much of lard you will get from one pound of fat?
Hi Dan... if I understand correctly, the leaf-fat comes from around the kidneys and it
is somehow different from the other pork fat, right? I've had some pork fat in my freezer for a few years... I've not rendered it bc I'm no longer certain what kind of pork fat it is... Is all pork fat rendered the same way?
Correct, the leaf fat is from the kidney area. It's the good stuff for cooking. Though I've never rendered back fat, I think it can also be rendered but it won't be the high quality cooking/baking fat. Back fat is typically used for salami and charcuterie in general
Leaf fat is delicate and tender. Most butchers don’t like to keep it because they cannot use it in making sausages. But it’s that delicacy that makes such beautiful pastry Lard and the best tortillas that you have ever eaten!
Glad you came out with this video. This is something we are gonna start doing soon and this video will be helpful. Do you have a suggestion for a good meat grinder or maybe a link to the one you use?
Mine is a Pro Cut KG-12-SS which I don't see on Amazon anymore. The KG-12-FS is there which is a nearly identical model. I highly recommend the Pro Cut. They are expensive but they are far superior to the expensive ones at Cabela's
@@TheGrassfedHomestead thanks for the info Dan. I am looking into it!
Can you double grind the fat?
I've never done that. I'm guessing it would make it pasty
Very good info! Thanks
link for the meat grinder?
it's a pro cut KG-12-SS - I didn't see it available on Amazon anymore. You may have to look around for it.
don't be afraid of pork-tasting pastries. In Africa pastries are stuffed with spirulina.
Enough of all these African throw away comments!
It is a continent. Mention the country in the continent that stuffs pastries with spirulina
@@asanwa3126 four countries
Lake Chad (in French: Lac Tchad) is a large, shallow lake in Africa. It is economically very important, providing water to more than 20 million people living in the four countries which surround it - Chad, Cameroon, Niger and Nigeria. It is located mainly in the far west of Chad, bordering on northeastern Nigeria.
Spirulina Ladies of Chad
For many generations, Kanembu women have passed from mother to daughter the traditional methods of harvesting spirulina from Lake Boudou Andja in Chad to make dihé.
women cut the algae cakes into small squares for sale in the local market.
The average consumption of dihé could be as high as 50 grams per person per week. More than 250 dry tons per year is produced, making these ladies of Chad nearly the highest volume and certainly the lowest cost producer of spirulina in the world.
On the shores of Lake Chad, a group of women and girls work in the shade of a solitary tree. Temperatures here regularly soar past 40℃ yet the women work tirelessly to harvest and process the blue-green algae known to health-conscious consumers all over the world as spirulina. Nearby, a cage contains racks of drying spirulina paste, which, once turned into tablets, can sell for up to €20 a pack in western health stores.
spirulina has been used for centuries as a traditional food by indigenous peoples in both Africa and Central America.
. These are little stretches of water on the east side of Lake Chad.
Dihé is harvested throughout the year, with a small yield in December
and January and a larger harvest in the rainy season, between June and
September. Only Kanembu women harvest dihé. Men are banned from
entering the water under the belief that they would make the lake
barren. For over a thousand years the Kanem-Bornu Empire
was a dominant power over central North Africa. Its sphere of influence
covered Eastern Nigeria and Niger, the Northern half of Chad, Cameroon,
and Libya. Its inhabitants traded with Egypt and sponsored Islamic
schools as far as Alexandria
Would a crock work?
yes
Very nice . . .
Do you do this with your sheep fat too ?
I don't. I grind my sheep fat into the ground meat
Lamb tallow is amazing. Yum.
Nice!
I really want one of the pro-cuts but I can't justify it.
I understand
Fat spaghetti, yum!
water is highly NOT RECOMMENDED because if you don't boil the water all out of the melting fat then the jarred lard will spoil
Oh my… heart attack in a jar… 😳
you're mistaking this with vegetable oils or crisco. Lard is clean and when eaten with a traditional, healthy diet, does not cause health issues
Yeah it’s simply a coincidence that the “epidemic of the 1900s” (heart disease) began concurrently with a MASSIVE DECREASE in lard consumption, right?
Lard didn’t cause heart disease for all of human history until 1900… don’t be afraid
@@TheGrassfedHomestead^
Wwwwwwhat the hell is leaf fat
The fat around the kidneys is leaf fat.
😅