Storing lard Although jars can be kept at room temperature, lard exposed to heat, light or oxygen will spoil. I will give it a try now. cant wait to do this just a little nervous, Submitted by Wendy on 13 July 2013 - 3:45pm. Do not keep the fat at room temperature. It's so much cheaper getting the fat the way I mentioned in the article. Submitted by Cat on 4 February 2016 - 9:05pm. Also, just in case I keep a large pan lid by the stove “just in case” there’s a grease fire that I need to tend to. You can make lard with or without adding water. You can also use your instant pot or slow cooker on the low settings, but it will take quite some time. You don’t want your lard to taste like pork. *grin*. You can increase storage time for this lard by adding a 3 pound can of vegetable shortening to every 50 pounds of lard. (No SPAM, we'll never sell your email - we promise!). Up to this point a gang of us kids knew not to permit the wood paddle stirring to stop for a second, we used a sheet of propped up roofing tin to protect our shins from the intense heat from the fire. Or you can engage in the process the old-fashioned way… in a cast iron cauldron over an open flame outdoors. When I was a young it seemed the family's with the dirtiest children were the most healthy. Submitted by josh riley on 17 August 2013 - 10:35pm. I suggest using a large a cast iron skillet that’s nicely seasoned. I also render it down in a cast iron Dutch oven at low heat. Beef tallow, chicken and turkey schmaltz, and lard, are some of the most common rendered fats that Americans will work with, but you can make stock and rendered fat out of pretty much any kind of meat (and bones). Fresh lard is usually just the rendered pork fat, while shelf-stable lard usually contains some amount of hydrogenated fat to preserve freshness. Check online for Amish, Mennonite or the like type of communities near you if you can't find butchers in your area online directly. Crystal clean white goodness, I say. When it rises above 212 degrees Fahrenheit and approaches 255 F, it's done. There's another 8 pounds in the freezer left to do. Many cooks, seeking out local foods and forgotten traditions, have rediscovered how to render lard in their homes. If you are lucky enough to be cooking a whole duck, then the easiest way to release the fat is to use a toothpick and prick the skin sparingly on all the fatty parts including the legs and breasts.Do not over-prick as you may spoil the appearance of the finished bird. Generally, you can buy leaf lard for $1-2 per pound un-rendered because not many people know how to use that cut. This will remove any small bits of chicken that could contaminate your fat and make it go bad. Unlike margarine and vegetable oils, your homemade lard contains no trans fat which is part of the culprit for heart disease. First rendering is taking fat (in this case, pork fat) and cooking it over a very low, slow heat to get just the very, very purest of the fat (think clarified butter.) i loved your lard rendering instructions. Unfortunately, home-rendered fat doesn’t last as long, as tiny amounts of impurities in the fat (like water, protein, and blood) can cause rancidity. Any reason why you only talk about rendering pig fat. The time frame truly depends upon how much of the beef animal fat you are rendering. Your program was timely & a real Godsend. Then the crocks were moved to the coolest part of the house basement. Bon Ap | Dec 2, 2006 11:26 PM 24. Chicken fat doesn't have the same impact on baked goods and such. In the freezer your lard will hold up indefinitely. Once again, the quality of the lard makes the quality of the soap. Once it’s gone rancid, like Canola oil, it’s bad for you. Halfway done, most of the fat has melted; I just need to break up the larger clumps of fat and keep melting in the oven. Water is often added to help keep the fat from burning. I'm new to the whole eating lard concept, and I found this post very interesting. Great idea, right? I’m willing to bet good money that you’ll find butchers who will GIVE you the pork fat. Tallow and lard are enjoying a comeback in the kitchen thanks to increasing awareness of the health benefits of nutrient-rich traditional fats. Submitted by Rachael on 1 October 2012 - 6:57am. You won't be sorry ever! It would cost alot to use coconut oil in a big fryer. Great article. I use it for cooking and have made my own lard/lye soap forever. Dear Kellene & Scott, Surprisingly, the lard underneath the paraffin was in perfect condition. (Since I don’t have a meat grinder yet, I’m happy to let him!) P. S. Where do you get your powdered milk & cocoa from? That process requires heavy refining, bleaching and deodorizing using harsh chemicals (as far from “natural” as it gets) to finally yield the neutral-tasting, odorless oil that now sits on grocery store shelves bearing the American Heart Association’s seal of approval. After all it’s a rendered fat, just like lard or tallow, suitable for cooking and use in recipes. I don't have a pressure canner and have gotten by with my vegetables and jellies by sealing and flipping upside down (letting them cool for 24 hours)...could this process be used with lard? . Just curious. Rendering With the Whole Bird . I've rendered 13 pints of lard so far this year from 2 hogs I raised for butcher. It will last almost indefinitely in your freezer. {the same kettle would also be employed to cook scrapple, apple butter, etc.). And I'm a bit confused...pour it in the jars BEFORE your mix it? Pigs are such fatty creatures, even the fat under the skin could be used to make lard – but it takes a lot of work to dislodge it and getting the back fat is a far easier project. You definitely need a pressure canner for lard. 2 to 3 inches of water in my pressure canner works just fine. I carefully take a sieve and dip out all the pieces I can. So, we rendered the fat down, let it cool just enough to handle, and then poured it through a lined sieve into quart jars which I then closed tightly. Store in freezer. Pour the fat into the bowl while it’s still hot. Store rendered lard in tightly sealed jars in a cool, dark basement or in the freezer. The smallest bit of burnt muscle or skin will ruin the flavor of your lard. Fats used to be a very important multi-use commodity: cooking, candles and lamps, soap, various salves, hand lotion ( 1/2 fat-1/2 soft pine gum heals hands, diaper rash, and saddle sores, better than anything store-bought), waterproof and preserve leather, preserve wood handles on tools and sealing wood bowls and cutting boards, lubricate bullets, grease thin-scraped hides to make translucent window covering that allow light in, grease axles, wax skiis, etc. Submitted by Kris on 29 September 2012 - 4:51pm. You home-canned lard will last for years and years so long as you store it in a cool, dry place. Just cover it and start over again the next day—but no longer. Rendering the fat. Adult women then took over, ladling oil into what I would guess to be 4 gallon crocks. I knew that my knowledge would one day come in handy. I just tried rendering lard for the first time. Free. 30 years ago, we raised 2 pigs with our dairy goats and had them butchered at our local butcher shop. [citation needed] Rendering your own lard is a great way to make this fat … Bad lard - bad soap. Thank you for taking the mystery out of it and letting us know the tricky spots. I use the coconut oil for things that I want fat but to taste fresh such as salad dressings.I use the lard as outlined in the article. It's really easy and you don't have to worry as much about the temp getting too high. There’s a great article on nourishing days about storing lard … Or justif I am putting it in the fridge? Lard will keep at room temp for about 4 to 6 months as long as it is stored properly with a lid and in a dark place. Most rural areas will be similar. Rendering fat means we are taking raw fat (beef and pork in this recipe) and making it shelf stable by evaporating the moisture (water) which would otherwise limit the shelf life. There are differing opinions on how to store lard. We got 5 gal of lard from it. It can also be stored in the freezer indefinitely. Turn off the heat and allow the pot to cool a little. I'm wondering if the same thing can be done with chicken fat. As always, your "heritage skills" are most welcome. Rendering lard is a lost art – a worthwhile technique forgotten in a fat-phobic, Lean Cuisine-centered culture. This was a potato digging time and I thought about kettle cooking some potato chips in a cast iron kettle over an open fire, but ultimately decided not, because I feared perhaps some unknown detrimental change in chemistry could have occurred. And, Thank you for these instructions. Quick cooling produces a fine grained lard. A deep saucepan or stock pot, a sieve or strainer, some muslin (I actually use reusable wipes you can get at the grocery store! I've visited every butcher in my area, and they all get their pork in cryovac packs already quartered and trimmed. I keep one jar at room temperature for easy access and store the rest in the freezer. The fresh, refrigerated lard … Only use that which you ladled off. Lard is pig fat that is obtained from parts of the pig where high adipose tissue content is found. Submitted by Elizabeth on 30 September 2012 - 1:40pm. Bon Ap | Dec 2, 2006 11:26 PM 24. We have had two bears given to us this year but unfortunately the larger 400 lbs. What is that for? The easiest way to go about that is to freeze lard in an ice cube tray. Do this process singularly, batch by batch. Be sure to read all of the directions for rendering and preserving your own lard as there are a few different steps you need to take in order for it to be successful. Kellene, or anyone... have experience making lard from bear fat? Then pour some hot Rendered Lard over the it making sure that that you completely cover the meat and have at least an inch of clear lard. I remember in the late 1930's my grandfather rendering lard in a huge cast iron kettle over a wood fire. You can then store the bag containing lard cubes in the freezer. Would it be ok to use occasionally? I won’t even use it to make my pet foods. I love your website. Grandmother kept a working crock of lard behind the door that led to the basement. Today folks don't experience a germ load like farm work entailed and are less likely to tolerate anything coming from outside our "clean" environment. Leaf lard is the purist fat on the pig, which means it is the least pork tasting and can be referred to as "mild", which is great for pie crust and baking. Once the lard has been poured into the mason jar, allow it to cool. (See  "Why Do We Get Fat" by Gary Taubes or "Ignore the Awkward" by Uffe Ravnskov) When I’m cooking a pork that has excess fat I trim some of the fat and set it aside and then preserve it later. This will remove any small bits of chicken that could contaminate your fat and make it go bad. I use it for popping popcorn, or to spread on the outside part of a grilled cheese sandwich. How to Store. To prevent the jars from cracking and to ensure that they are properly sanitized, you’ll need to have your jars set in a warm oven at 100-200 degrees Fahrenheit. Dont be scared of rendering fat! Submitted by Preparedness Pro on 20 October 2012 - 12:53pm, you never want to leave hot/warm cheese wax unattended. English Yorkshire pudding starts with bacon grease in the bottom of each muffin tin. Some butchers will sell freshly rendered lard that has not been hydrogenated (clue: if it’s not refrigerated than it’s not the good kind of lard), but it’s also quite simple to render it yourself. You are what you eat...Better fed hogs make better meat AND better lard. Some of you are no doubt throwing away a very valuable asset when you trim the fat from your meat. I would recommend cooling the lard thoroughly before storing it in the freezer. This kills me because we hate to waste any animal that we hunt. And is it bad not to pressure can it? When I returned the lard started smoking... fortunately most of it had already been harvested. Stop eating anything with Canola or Soy. Submitted by Penny on 28 September 2012 - 9:36pm. If you’re cutting it yourself though, cut the partially frozen pork into small 1/2 inch cube sizes. You might want to ask them as well. It’s also near impossible to get commercial lard without the addition of other hydrogenated oils (which CAUSE heart disease). Is this a liquid lard?Can you use this as biodiesel? Sounds like I need to save up and put the meat grinder attachment on my list then. Submitted by Louise Raven on 29 September 2012 - 10:46pm. I do this process in batches, never putting in more pork fat than what can be spread out in the pan and not be any deeper than ¾ to 1 inch thick. Once strained, place it into an airtight glass container and store it in the fridge. Submitted by Kenneth & P... on 29 September 2012 - 10:30pm. Tallow And Lard Rendering Tips • The crunchy coating on top of the fat is actually a good thing. Submitted by Preparedness Pro on 7 October 2012 - 1:30pm. I have never outgrown a garden and canning my harvest. In today's era, putting lard up in glass canning jars seems like a prudent thing to do. Waste not, want not. But this is the way Grandma always did it and I just don’t want to risk it. Yeah, she’s a show off like that. 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 … This will make your lard whiter when it’s finished. Place a fresh sage leaf on the top of your cooled lard. Mom always carefully rendered the fat for use in cooking and baking. Kellene, do you prefer lard over coconut oil in some instances, or vice versa? I am an avid cheerleader for Bosch mixers altogether! Submitted by Preparedness Pro on 9 November 2015 - 11:44am, Submitted by Lisa on 4 April 2014 - 10:49am. You can increase storage time for this lard by adding a 3 pound can of vegetable shortening to every 50 pounds of lard. One of our gals on FB did bear fat the same way. Just curious. I can remember my mom canning pork tenderloin and sausage. Quick cooling produces a fine grained lard. I used a crockpot for my rendering WHEN I can find pork fat. Simone the comment you are referring to I believe is in relation to the use of baking soda in the lard to whiten it and Basil being used instead of a bay leaf on top of the jar before you pressure can it. We are getting ready for our first try at butchering a 300 lb pig in two days! Mom always carefully rendered the fat for use in cooking and baking. Ingredients. Preparedness Pro will pursue all violations of these rights just as vigorously as she does any of her other freedoms, liberties, and protections. Now stir in a bag of dressing or stuffing or whatever you call it in your part of the world. Thanks for the tips! My previous attempts will improve quite a bit with your tips & techniques, especially the whipping part to avoid crystalization, thank you. I render fat in a crockpot. Let it sit undisturbed at room temperature until it has to cooled down and is firm (it firms up pretty quickly). NOTE:  Use this same method for beef tallow and other animal fats. My mom always cooked with Lard, as did my grandma before her, and we were never unhealthy as kids or adults. (Follow your manufacturer’s instructions for high altitude.). In the fall, we always slaughtered one of our hogs and my mom made lard (in the oven at a low temp), scrapple (never liked it - yuck), smoked hams, salted bacon and such in the smoke house. It's such a dark, insidious world out there when it comes to either governments promoting and subsidizing a particular food. There’s a distinctive flavor there that you just can’t get anywhere else. Keep up the good work!!! We raised our first pigs this year and have all the lard in the freezer, ready to render. Lard it good for you and that lard that you can create and preserve for yourself is MUCH better than the commercial lard that you can buy at the stores which contain canola oil—the very oil which is really, really bad for you. How To Store Lard. Submitted by judy on 6 December 2012 - 5:16am. Pork leaf lard/kidney fat is my favourite for baking- biscuits, crackers, pie crusts. So this mixer has ground I can't imagine how many hundreds of pounds of meat over the 40 years! Fill each jar with just standard head space beginning right at the ring marks. I used to use olive oil for most of my sauteing. It also doesn't liquify quite the same. Hot tip: If you use strong smelling foods such as onions, the next time you go to warm up your lard for deep frying, put a few slices of raw potato in the cooled lard as you begin heating the lard back up. Another important note is the difference between leaf lard and back fat that come off a pig, you can also render fat from trimmings however we use this for sausage making. The fresh, refrigerated lard is the healthiest option. This question is for testing whether or not you are a human visitor and to prevent automated spam submissions. One bag of lard (we got 3 from our 350 pig we raised ourselves, we raised 4 with friends and 2 went to 4H) renedered 8 pints of snow white lard and quite a bit of cracklings. Ever since Vietnam, I've been prepping in one form or another. It wasn't until I saw your program on NatGeo that I realized I didn't have food staples stockpiled. Remember, you do not want to fill the pan to full because you don’t want to risk it boiling over and having a grease fire on your hands. This method obviously ties you to home for a long period of time AND it will eliminate the amount of delicious cracklings that you’ll get. What does the sage leaf do? The crusts are so flaky because or the large fat crystals that are found in lard unlike any other fat. By Kellene, Preparedness Pro on 28 September 2012 - 9:25pm. I just keep it in the freezer and use it for extra flavoring. I made my first batch. When needed she merely scoop out the amount needed, this occurred several times a day. You can also warm your fat in the oven for about 24 hours. Tried the crock pot last year out on the porch, worked well, but it doesn't help season any new dutch ovens. I cover the pan with a handy dandy spatter guard to help prevent me from getting popped in the face. No rendered fat should ever grow mold, however, it can go rancid. I love using lard in my pie crusts, flaky biscuits and even sautéed vegetables. Submitted by Preparedness Pro on 29 September 2012 - 11:29pm. Submitted by Preparedness Pro on 29 September 2012 - 2:24pm. (Yes, this part gets a bit tricky while I’m doing multiple batches of lard. You’ve got to be patient with this process as you don’t want to burn or scorch the pork fat. In the South, real cornbread is cooked in cast iron with the pan greased in bacon grease. Set out jars or other heat-proof containers and strain the liquid lard into them through a piece of cheesecloth or a sieve. Rendering Lard is very easy if you cut the pieces of fat into the smallest pieces you can. At all the farm auctions I've been to, never ever saw another ladle as large, it had to hold over 3 quarts which made the filling process quick. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. Then place a warm, lid right out of the boiling water on top of your jar. (When seasoned with salt they are a bit addictive) It’s fine if something interrupts your heating process. Pour the fat into the bowl while it’s still hot. Grandpa wasn't a tyrant be any stretch of the imagination, but had an innate aura of authority about him that one sought to do ones best in his presence. Bay leaf is also a preservation herb. So..........give some thought to a Bosch mixer and grinder attachment! The next thing you want to do is set your stovetop to medium heat and add a cup of water to the bottom of your pot. In today's era, putting lard up in glass canning jars seems like a prudent thing to do. Again, never add new fat pieces to a batch that’s already underway. Remove the baking sheet and pour the lard cubes in a freezer bag. My chef friends actually put it through a meat grinder. Nope, I've never bothered with the lard in the solar oven. As you are ready to ladle the clear lard out of the pan, you’ll take a jar from the oven, place it on a tea towel, and place a metal sieve on top which will prevent any of the small bits from going in your clean lard. I am pleased :), Submitted by Darlene on 30 September 2012 - 4:47am. Submitted by judy on 22 May 2013 - 8:34am, kellene, im a little confused. Or is it like Crisco and can be put back in the pantry?

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