How To Render Lard:The Right Way
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- Опубликовано: 26 сен 2024
- Learn how to render lard correctly. Alison uses a stove-top, low-heat method which will render your lard snow white and delicate in flavor. Perfect for pie crusts like grandma used to make!
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I use slow cooker for that. I leave it on "keep warm" and by the time I'm back from work it is BEAUTIFUL and clear.
Do you add water before just letting it sit?
@@drdarrow No
That’s a great idea. I make boot sealer out of deer fat. For it idc about the clarity and color so I throw it in the oven on like 375 for a few hours
I love this!!! Pastured pork and you aren't demonizing lard as a part of the diet. Natural food production and consumption, marvelous! Later
I know this is an old video, but you can "clean" fat (lard) pretty easily. Simplest way is to boil it along with some water, let it solidify, skim the fat and dump the water, and repeat the process between 2-4 times.
My very first experience rendering and cleaning lard was with regular bacon grease (I wanted to make soap with it). After the boiling steps, my dark brown, smelly grease was pure white and odorless. It's also a step you can wait to do after the intial rendering, if you want to wait for a day when you have more time, or even spread it out over a couple days.
When I was growing up my grandma kept a mason jar full of her bacon and salt pork drippings on the counter and used it to fry chicken and eggs, flavor pancakes and cornbread. (though she used the cracklings for flavoring cornbread and johnny cake) So when I moved out I did the same of course. My friend was searching through my fridge one day and came across the jar and asked me what was in it, i very nonchalantly replied that it was bacon fat. To which she replied Why in the world do you have a jar of bacon fat. She had no idea i flavored all my food with it! I have 4 jars now, one is beef which is pretty beefy flavored so its for frying, one is chicken for basically the same, the bacon and a pork one which I render carefully for making pies and also soap.
+Theresa Hopkings Good idea with the four-jar idea.
Theresa Hopkings I have never used lard to fry anything before. I wonder how many times can you reuse the lard to fry chicken? And if lard can go bad in the refrigerator? Apologize for all these simple questions. Thank you!
That is so cool, if I was that friend I would totally understand why you would have such jars 😁
dvdgalutube you can reuse the lard and you can store it in the fridge. You will know to toss and replace it by the taste...
I render mine in the oven on the lowest heat. Takes many hours that way but there's no danger of burning and I also don't have to tend to it every 15 to 20 minutes. Well done however.
Andy Alford I did that with a whole duck and I got a huge amount from it!
what heat in the oven? how many hours?
Hand cranked meat grinders are really quite inexpensive and as long as you keep the blades and dies sharpened, they are very quick and easy to use.
We have ground the meat from countless deer, pigs and beef over the past 30+ years with one that cost us less than 35 dollars and I don't think the price has gone up a whole lot since then.
My daughter has purchased several from garage sales for 5 dollars or less. They needed a bit of cleaning up and sharpening but we just watched a few videos on how to sharpen them and fixed them up in no time at all.
I love your calm manner. That your snow white lard is the best. Good video. Thank you.
Hi, I started rendering back fat and leaf lard a few months ago. I use the leaf lard for pastry - yum! - but I use the back fat for savory pies, like chicken pot pie or minced meat pies. I use mangalitsa fat, so maybe it makes a difference, but that "piggy" flavor is one of the best things about the lard. When I saute vegetables I want to like the pan!
And thanks for the video, I continue to hone my home lard-rendering technique.
Quality. Good to see someone who actually understands the necessity for good quality animal fats in their diet. Congrats on that.
the dark one would be good for refried beans. good flavor.
Yes! Good idea!
Doreen a
you hero!
Refried beans and flavorful lard were made for eachother.
That's the traditional way it was made before vegetable oil replaced the lard.
During olden days, people used pork lard, and they live healthier, and longer. Today, they say everyone must swallow pharma statin tablets every day, otherwise you may have stroke and heart attack. After watching this video, I think I should start using pork lard. Someone, who is in the chemical industry, told me that some cooking oil manufacturer add a certain chemical to make the cooking oil looks shinning in order to attract comsumer attention.
It's great to hear from someone with a different perspective. I once used the piggy flavored lard in my fruit crisp (for the topping) and it tasted so piggy that I ended up feeding it to my chickens! I suppose it's a matter of taste and what you grew up with. Thanks for your comments!
Hi, I just found out I should learn how to render lard for my son's eczema. They said they've used lard and about 4-5 times on the inflamed skin area it was totally gone. Oh my.Hopefully it won't smell bad bc I don't know if my son will be willing. I just thought could I put like a drop of lavender essential oil?They also said women use it on their skin? have you heard of such thing? Would love to hear from you. Btw, the video was pretty good and explained the process well.
Wonderfully demonstrated. Thank you for explaining it all in clear and simple English.
Wonderful! The rendered lard will keep a looong time in the freezer. As far as the fridge goes, I have one that I've had the fridge for a good month and it hasn't gone bad. I think it's like most fats, they are quite stable in the fridge for long periods of time. Just keep well sealed so it doesn't take on any fridge smells. Enjoy your pork!
The truth is that I render the lard carefully for Omega 3's for use in pastry, pie crusts, and to feed to my dog (to keep his coat shiny). The darker lard, that I render later in the process, is used for frying. Lard is so stable that it can be used to fry food multiple times before needing to be tossed. You're right though, by then those Omega 3's are long gone.
I render fat in metal cans with a double boiler technique, that way i don't need to worry about cleaning my favorite pans out. Same thing for melting beeswax for candles.
that's also better for storage as the render will be less hydrated. Free h20 molecules and free oxygens in the render allow for the growth of bacteria, causing spoilage to occur much quicker. dehydrated render will be purer, set harder, and spoil slower. It will also have less of an odor (if not kept in the fridge) as there's just less water on the surface to evaporate and carry the fragrance. (same reason why dry poop is less offensive than 'fresh'.)
You did an amazing job! Thank you for such clear, concise, instruction without a lot of wasted talk time. Video presentation was perfect.
This is the best rendering thing I've seen yet. Good job. Most people don't understand the need to get that first clean batch poured off early. I do one thing different though. I've just found that at the time I'm ready to pour off the first lot, there is still usually some moisture in the fat. Oh yeah, I also don't add water, but maybe i'll try it now. Anyway, I return the first pouring to a clean dry pan, and heat it until there is no more popping and crackling, which is the water leaving the fat as steam. Then I cool it a little bit and pour it into clean containers. I've failed to do this before and the fat will go rancid very fast, just like any oil mixed with water.
Steven Edholm -First of all thank you. Second, I think that is a very good idea, especially for people who don't store their lard in the freezer. You're making it more shelf stable by doing that extra step for sure.
HealthNutNation Thank you for replying. Any fat can be rendered (ha, appropriate choice of word;) less stable by adding water, but lard is never particularly stable being high in omega 6 and 3 fats that are inherently extremely unstable to start with, shockingly so actually, which is why omega 3s are always in the fridge section of the store. Pigs that have access to green stuff have higher omega 3s I think, but they are just as unstable as omega 6, or I think even more. I wonder that they might be made a little more stable than straight omega 6 and 3 oils, due to being mixed with the portion of saturated fat that is naturally in the lard, but that would only offer so much protection. I strain early, like you do, and then do another cooking in a clean dry pan. I'll put that on fairly high heat to see if there is any water left, and it will almost invariable crackle for a little while as remaining water leaves the fat as steam. It is easy to overheat it during that step though, which is also very bad oils, but especially for those unstable polyunsaturated fats. Pro fat, weston price oriented people tend to lump animals oils into a "good" category, but pig and chicken fat, fed mostly on grain, which is almost all of them, have very high levels of omega 6 which, if you believe in the omega 6 to 3 ratio theory (which I don't necessarily), skews the ratio. I didn't know about the high omega three in the leaf lard, that is interesting. I tend to stick with saturated fats and olive oil for the most part, but lard does make excellent pastry and tortillas.
Great question! The downfall of buying the bricks of lard on your local grocery store shelf is that it has been hydrogenated to make it shelf stable. That means that it is a very unhealthy fat, that kind that clogs arteries and causes all sorts of problems in the body. The other reason is the fat that is being used- from factory farmed pigs- is not fat from a healthy animal. Fat is where toxins are stored, so we need to be very careful of the fat we eat. All fat is not created equal!
This is such a great video I just got Beef tallow/fat from my local butcher and rendered it but i used my pressure cooker. I actually didn't know you can eat this lol very cool, and good information thank you, I am actually using this for Soap making :)
Wow this is very informative. I made soaps and I want to made soap with lard to see how it works. I buy a lot pork shoulders which I cut up into pieces and prep it to freeze, but I end trashing the fat which can be a lot.
***Back lard is the best when good quality beer is added right after the lard starts to render; beer takes all piggy smell out and it adds to crispiness and golden colour to cracklings; some people add thick cream as well; Beside all that the back lard is the best for frying ...
Stanislav KrTil thats a great tip. How much beer so you add per pound of lard?
Kind regards rose
I use my crockpot to render lard, saves time as you can be doing something else about the house or even go to work. I also store in kilner jars (can).
Thanks for the tip on leaf lard though, I'll keep an eye open for some! :)
Thanks for sharing, now I can make my own lard👍
Good video, I liked the way you said add water to the bottom of your pan, as if I was going to add it to the top of the pan :) . Thanks for sharing.
Lol
🥰😂
Excellent! Thank you!! We are getting our pigs back from butcher this week and I am excited about getting the fat back!! :) They are "saving the fat" for me but I am hoping to be able to tell the difference between back and leaf. Will see. I am excited to render lard. Thanks again - Mike
Thank you...now if I can just find the leaf lard. I've been trying to find it in my area, but haven't been successful yet.
Yes I have tried practically everything with kefir, including mare, mule, yak, donkey and camel milk while traveling in foreign lands. My kefir grains come directly from Caucasus Moutains and have been now active for 15 years.
Thank goodness i found your video. We bought a pig from the county fair that didnt win on the show. The butcher gave us 3 huge wraps of pork fat and skin. i know how to use the skin by making crispy pork rinds but no idea how i can use the fat.
Trying using it instead of butter on everything. Butter and pork fat have almost the same composition, so its a good match nutritionally. It will add a new dimension to the flavor.
Are you sure the browning doesn't actually occur from the Maillard reaction in late stage render? Once you heat off the water, temp rises beyond 212 to 350 where the carbohydrates/proteins in the adipocytes undergo browning? I'm asking in relation to high heat altering the omega-3 acids. I'd love to read any papers you have on the topic...thanks for the video!
0:47 camera guy knows what's up
Just found your vid-- my family used lard for cooking and my mom would also use it for her cast iron
My family is complaining and blaming me for high energy usage, I think it's them running 2 electric heaters in each bedroom. do you know how many kilowatt hours using the stovetop on low for 5 hours actually uses? Thanks.
I have been wanting to do this and have watched a few videos but yours was much more informative than any of the others I saw. You are a great teacher! Thank you, I will do this today.
Awesome! Heirloom pig is the best and having it pre-ground will help to cut down on processing time! I'd recommend starting with a pound as there is a slight learning curve. What I did in the video was about a pound. Let me know how it goes!
I appreciate your videos and taking us through all of the steps it is very important part of watching the process so our minds can log the information.
I bet you would do very well in making bone broth and lacto fermented foods which also contains a lot of health benefits and natural probiotics.
Put your tallow or lard what ever you want to label it as in a jar and instantly cap them with a lid and ring. When they solidify they will be vacuum sealed and won’t go bad for a really long time
you give good instructions, great video,
I’ve been wanting to do this for the longest time so I can use it in pastries. Im glad I came across this video. it,s one of the better explainations. thank you. I was getting ready to process it without water and high temp. it would’ve been so dark, but I,m gussing would,be smelled wonderful.
HealthNutNation ,thnx for that. Much, much appreciated....
this is the best intro n tips utube sofar..... thanks...
Reminds me of the water winston lenin during 700 BC. Very helpful! 🙂
As far as incorporating it into your cooking for health benefits, you can use to sauté veggies, cook your eggs, pan fry meats. It's also great for baking purposes- cookies, pastries, anywhere that shortening is called for.
Thank you so much! It's going to be about a month before I can get the lard. The seller comes into my area about once a month, so I will pick it up then.
As a baker/chef by profession for 35 years I still prefer back fat to inner lard. Adding beer or heavy cream to lard takes the smell out, cracklings golden brown, the lard snow white. City folks generally can't get lard from grazing pigs. My personal preference? Buying lard from small private butcher shop where butcher slaughters his own, cuts it for you in belts completely free of any traces of meat.
Well-done Alison. Thank you for promoting forgotten art of very healthy lard.
Would a crock pot make the low temperature easier to maintain?
Great video. Low and slow is the way to go! Worked great
Wow! This was totally informative and looks great!
Thank you for sharing.
awesome video !!! just raised two pigs and got the leaf lard and fat back. Now i know what to do with it !! How long will it "keep" in the fridge? The cracklings look delish !!
Heirlooms are plants . Pigs are Heritage.😊
Now you can me Refried beans....YUMMMY!!
I've done that SO many times. It is super hard to be patient. Really the crock pot is best b/c you can walk away and forget about it! Next time!
Heavy cream or kefir is added when lard is half way cool then it is stirred in. Sutch lard is generally used as a spread on fermented rye bread while inner lard is for baking only. Also lard with beer is excellent for frying. Hope I answered your question. Thank you for asking.
Darker lard makes AMAZING fried potatoes and great in mashed potatoes too!!! We save bacon grease for that too.
Thank you for sharing this great video, I greatly appreciate it!
How long does it last in the fridge or freezer?
Shawn- I've done a little research and believe that lard and lard oil are one in the same. Lard oil would simply be the lard in a melted/oil state. B/c butter comes from a liquid, it takes a lot to actually get every last bit of liquid out to make clarified butter. You could always try cooking the lard down further, however, because it takes almost a full day to render, most, if not all, of the water within the lard evaporates.
the Best way to render pure lard is to put the ground fat into a roast pan (preferably enamel) and put it in the oven at 200 degrees and leave it over night. Strain cool and freeze.
Very Good! Thank you for posting this video!
Great video. Unfortunately, I've never been able to obtain leaf lard hear in the UK :-(
Thank you so very much for sharing. Blessings !
Thank you so much for this video. Just what i needed. Well done. You did very well.
Could this be done in a slow cooker/Crock-pot on low?
In Hungary, we make this regularly. We make the cracklings adding some milk and pressing them, called tepertő.
Why do you keep the lard in the freezer? If you put your hot lard in a hot jar and put a lid on it so it can seal, the lard is canned. It will keep for years in the jar in a cool cellar or basement. We've used lard that was four years old that was as nice as the day we canned it. You don't have to waste freezer space on it. You will notice that the lard from the processors like Morrel's or Armour Star are just in a can on the shelf at room temp. in the store. Lard doesn't need to be kept frozen or in the fridge though we do keep ours in the fridge once we've opened the jar.
oldtimeway1 Good to know!
+oldtimeway1 Those that sit on the shelf such as Armour are hydrogenated so you might as well buy shortning.
***** I have rendered lard for over over forty years and have yet to put it in the freezer and my own lard is not hydrogenated. I put it in wide mouth mayonaise jars while hot, wipe the rim and slap a lid on it. It will seal and I've used lard five and six years old that's as nice as the day I put it in. When it's rendered right, it's nice and white and doesn't need freezing so you can save that freezer space for other stuff.
No I am not WAPF member. I just bake according to some very old recipes I received while traveling in Europe. One recipe for fermanted rye bread is way over 100 years old and takes good time for preparation but it's so good that a few people locally asked to get for their birthday instead of a cake.
Additionally, I asked my dad about using the lard oil. He is 77 and grew up on a farm with his mom rendering lard, etc. He had no knowledge of it being used on farm machinery, and also agreed that lard oil would simply be lard in a liquid state. Hope that helps. Let me know if you find anything more about lard oil and if you end up trying it when cutting metal.
can you do this in a slow cooker?
Not to put this video down. It's very good. You are of course right that leaf lard is better for baking purposes becouse it's odourlessness. Just don't give up on the delicious aromatic taste of backfat lard rendered just little bit hotter. As far as cracklings go when finishing them off, add some salt cummin and crushed garlic. They are best stored when put in the jar and some lard poured over and left to solidify. This is what we call "crackling lard" and it's amazing on the bread.
Sarah- I am not entirely sure of the answer to that. However, soaking usually involves the proteins, so I would assume that the fat would not cause inflammation. Good question, I'll be following to see what others say.
When do you add the beer or heavy cream? I've never heard of that and would love to give it a try!
Thank you, other tutorials were toting higher temps, and all I could get was medium-dark results.
Finally, I found a local ranch that sells Heirloom Pork...I can buy leaf lard too.:) How many pounds of lard do you usually render at one time? The supplier I found grinds the leaf lard before packing and sells in 1 pound vacuum sealed bags.
That sounds delicious! I'm going to give that a try next time I render lard. Are you a WAPF member? All this talk of fermentation makes me think you might be.
Great video!
When I butchered a hog we tossed all the fat bits into a large dish with two inches of water and a slow oven. The meaty bits dropped down into the water which the kids would fish out and enjoy. The kidney fat was done separately.
Pig talow is awsome for skin and hair. I make salve from pork fat and then i infuse herbs... ❤️Just as my grandma did.
Thanks for the video.
You said to store in refrigerator and are not shelf stable, is that only after opening?
I store my in the fridge, but many people store on the shelf. I just never like to take the chance that something is going to go bad after all of that hard work. Read through other comments to get an idea of what other people do.
You should all ways add water to the fat when rendering it and yes grind it and put it on medium heat at first then low and slow after it starts to slightly boil
When we butchered the fat was placed in a baking dish and set in a low oven. We were careful to keep the fats separate. As the fat renders, the bit of meat turn in to tasty cracklins. As the lard was cooling it was added to water in a straight sided vessel then refrigerated. Any undesirable bits fell to the bottom while the beautiful white fat floated to the top.
Really exquisite lesson and video, thank you for making it. More than I expected. QUESTION Please.. How LONG can the lard last and be good for in the refrig? Thanks!
Those cracklins are good baked in cornbread.
Nice video with good information.
Excellent!
Thanks so much
It can be a bit difficult to find. Have you tried a local butcher? The grocery stores won't have it. Whole Foods may carry it in their freezer section (if you have one near).
I am a HUGE fan of kefir. I even kefir my water. Have you tried that? It's a great probiotic drink. I haven't heard of zeolit. I would appreciate a map of the radioactive fallout as well. I'll check out your video of how to render lard with beer. Thanks!
Thx for the information, I have a question. Did you at any point put the lid on the pot?
Yes, frying does change the molecular structure of any oil. That is why it is so important to use an oil that is meant for high heat (safflower/sunflower/peanut) when frying. Lard is not really meant to be used at high heats. You know your oil is going "bad" when it smokes. Basically, it is turning into a trans fat, and the more you use that same oil over and over again (like in a restaurant) the more unhealthy that oil becomes.
Well done
I am not a soap maker but I know that's what used to be used to make soap (along with lye). Give it a try and let me know!
Thank you.
Just rendered 3.5 lbs. of suet by sous vide 192 degrees 4 hrs. Rendered 33oz. of beef fat/tallow - no problem of overcooking the fat.
Would make good soap too!
Or leather conditioner when mixed with beeswax ;)
Or lip balsam in the winter.
Hi Alison! Does frying with the lard destroy the nutrients? Also, how can I incorporate it into my cooking for health benefits? Thanks!
Very good video.
I make soap can this lard be used? Thank you for sharing i really enjoyed your video.