I don’t make a lot of pies but I will second your Mom’s opinion…lard as in real lard!! You want to get the very best, not just some random, mass produced animal fat. 2-5 lb Beef or Pork fat; water; Instructions. Place your pork in a pan with a rack, put it in the cold oven, and turn it on. You can do it on a stove top, in the oven, or in a slow-cooker. Slow and low is the key…did I already say that? This is not bad, its just not ideal, Dump the strained fat into a clean pot and warm on medium low heat until no steam comes out. The secret to cooking belly pork is the combination of a gentle heat to tenderise the meat and short, high temperature blasts to crisp up the skin on the outside. Just subscribe via email (here). Heres the book https://amzn.to/3ljrkaB. We just butchered our 3rd hog in October and we rendered the lard for the first time. The most important thing though, is knowing you have good quality fat from a good quality animal raised in organic ways. I currently store it in my root cellar which is 5C/40F in winter and 12C/55F in summer, How to Render Fat {Pork, Beef, Bear = Lard + Tallow}. Temperature should be set for 350F. If you are having a hard time cutting the pork fat and skin, you can try placing it in the freezer … I then poured the liquid lard into smaller jars. Can I use this lard in a pie? I'll admit it. I must admit, making lard did bring out the Ma Ingalls in me….made me feel right in the midst of Little House on the Prairie. Directions. I knew the gist of rendering: You cook down the bacon until its gummy white fat melts into grease. Place the pan over a medium … This process will take 2-4 hours to complete. Clear fat will start to render out of the fatty tissues. Take a look around and find all my recipes, gardening tips, and country living antics. Despite popular myth, lard is not bad for you. Step-by-Step: Rendering Tallow in the Oven. Pour fat into containers or jars of choice. I picked up my eight pounds of pork fat and spent today rendering it down into lard. Print Recipe. 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 find getting fat out of jars and cleaning them REALLY ANNOYING so I use freezer containers. How to Render Lard in a Crock Pot. Loved making this tallow balm, such a simple and powerful skincare item. This post may contain affiliate links, see my Privacy Policy. To help ensure that it is cooking uniformly, you can turn the meat several times as it’s cooking. When you have a good amount melted, start scooping it off and straining. It can be done on the stove, in an Instant Pot, in your slow cooker, or even in the oven. The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. You will see the fat floats to the top and you can skim it off. just got 2 heritage guinea hogs Lard is supposed to be able to be stored at room temperature without spoiling. And really…fat rendered as you did, it is stable, but I refrigerated mine also :)! Then add one strip at a time, coat evenly. As fat begins to melt, scoop out liquid and strain over a sieve lined with cheese cloth. Supplies pork fat large clear dish cheesecloth freezer jars. I haven’t repeated the process as I don’t use a lot and I do save bacon grease which works for most of what I want, i.e. You then filter the solids from the liquid fat. Remove and discard any lean as you go. I took pork fat and turned it into lard! But you can use a dutch oven, a casserole dish or anything you’d baked food in. Here's how to render tallow that's smooth, white, and perfect for making suet cakes and ornaments to feed wild birds! Just enough to barely cover the bottom. Privacy Policy, Place in a cast iron pot over very low heat. Melt It Down. Plan a good three to four hours for rendering your lard. You don’t want your lard to taste like pork. No fancy tools needed, although a meat grinder will make the job quicker. What the heck is rendering and why would you want to spend all that time doing it? It’s a pain getting pain out fats out of jars, and especially cleaning them. Venison for Dinner is a participant in Amazon's Associate program and as such I earn from qualifying purchases at no additional expense to you. You might need to cook oven- baked ribs covered or uncovered, depending on the type of ribs and whether you’re using a sauce. Chill the fat almost to freezing before you cut it. This helps make the lard pure which prevents spoilage and any residual taste. Why, you ask? I’ve been trying for two days to render about 10 lb pork fat and it’s taking FOREVER! It'll go a lot easier. Spray it with Pam, In a bag, combine all ingredients except the side pork. Okay, so if I really was Caroline Ingalls, I would probably be cooking this outside in a giant cast iron pot over a wood fire. makes the best crust and any flaky pastry item that calls for a fat other than butter. Cut the pork fat into small cubes, and add to a pot for stove cooking or the pot of a slow cooker. Dump your fat into a pot that fits it all, and add 1/2 cup water to the pot. The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. I rendered pork fat once…outside…in a slow cooker. We're all familiar with 'suet cakes' that are popular for feeding wild birds. Label it and put either in a cool dark place, fridge or if no other place, the freezer. In the end you get a buttery smooth, spoonable fat that is perfect for cooking and baking! Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. 1. I first looked at this tutorial by searching “render pork fat”. You can render lard in a heavy pot (Dutch oven is perfect) in the oven between 225-250 degrees F, on the stove top over low heat (start at “2” and once it begins melting turn it down to “1”) or in a crock pot on LOW. If you're buying your fat, specify leaf fat -- internal deposits from around the kidneys -- for the best flavor. What??? I need to try this. This is the step that keeps the pork from becoming dry and tough! Future posts will have some recipes using rendered lard….so stay tuned! 1/3 cup water. In all cases, you know it is ready when there are dry cracklings floating in a clear fat liquid. Welcome! Pork ribs need to be cooked with liquid, so they need to be covered to keep moisture in during cooking . Very flaky. You may be wondering why I would want to render lard to use in cooking and baking. I’ll update this when I try! Ways to render lard. You can render lard on the stovetop, in the oven or easily in your slow cooker. 2. This lard was made from pork fat. Fine mesh strainer was great for filtering when done, then we just used cheesecloth to get the rest out of the pot prior to making candles! You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. Stir every 45 minutes or so with a wooden spoon. Lay on baking sheet. Place in a large pot (for the stove top), a large pan (for the oven) or your slow-cooker insert. The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. I then poured the liquid lard into … Rendering animal fat in my crock pot is my favorite method. It is not a hard task, but it is a time-intensive task (most of the time being passive time). Typically, recipes call for around 2 hours at 180C/ fan 160C, then a further 30 mins or so at 200C/ fan 180C. Storing in freezer containers are genius! Add the water (optional). Place your pork loin fat side up in your roasting pan. Thanks for stopping by and leaving a message! I was a little nervous so mine is stored in the fridge and freezer. Count me as intrigued! So far I made candles with the back fat and love the results! How many times did we think something was the “greatest” and the “next best thing” only to find out, it really wasn’t? http://permies.com Suzy Bean renders lard in her favorite way. I did half on the stove and the other half in the crockpot bubbling on low. It takes longer than rendering fat on the stovetop in a cast iron skillet, but here’s why I prefer my crock pot over my skillet for lard: It’s low-maintenance. I love that you have done this before and know just what you are talking about! Do this until they are all coated. Step 1: Start with the raw pork (left) and beef (right) fat. Beef leaf lard/kidney fat I use for tallow balm, Beef back fat we use for deep frying and oven roasting. Thanks. This is how I do it: Cut tallow (suet) or lard into small pieces, about 1/2 inch each. The photos make it … Take an old cookie sheet. Really makes you think about all those fake, phony ingredients that are touted as healthy alternatives. I started with 5 pounds of pork fat and  cut it into 2 inch pieces and threw it into a large dutch oven pot. Chop up your beef fat into small pieces, taking off any left-over meaty pieces the butcher may have missed. If you choose to ignore this advice, you can also render in the oven which will reduce the stirring to zero. Get old fashioned tips and recipes delivered straight to you! For oven – Set the oven at 250oF. Can you overcook ribs in oven? 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 grinder. About half way through the baking time, check and turn over with a tong. I want to try the slow cooker next. Place the fat into the pan. This prevents the fat from browning as we begin to heat it up. Artificial sweeteners, hydrogenated shortening,  MSG,  margarine,  high fructose corn syrup,  ……and the list goes on. You mentioned a book but said you would leave the name below. 5. stir about every 15 minutes to break up fat clumps. Beef back fat we use for deep frying and oven roasting. Some people also add a tiny bit of water, though I never have. Turn onto medium low heat, Gently warm your fat, giving it a stir. Preheat the oven to 200 degrees. Pork leaf lard/kidney fat is my favourite for baking- biscuits, crackers, pie crusts. It went fine and the lard was wonderful. I was thrilled when he offered me some for free. Bear fat is new to us. We got our fat from him. It was much easier than we thought it was going to be and works great to use for cooking. Place the fat in a saucepan with a lid and monitor the fat, stirring occasionally so the cracklings don’t burn. My mama always said, “If you want something done right, then you need to do it yourself!”  Sooooo, my mom didn’t actually say that, but somebody did and they are right! The wet method just means you add the fatty pieces to a pot with some water and start simmering until the fat separates from the solids. https://www.greatbritishchefs.com/how-to-cook/how-to-cook-pork-belly Wow, such an interesting post! The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. Rendering suet into tallow for bird treats, cooking fat, and soap making, isn't difficult. Home » Condiment » How to Render Pork Fat into Lard. I can barely keep my husband off aspartame, I’m always freaking out about the fake stuff, but no wonder. Add to Shopping List View Shopping List. Everyone stopped using lard and shortenings became the go-to fat! I bought some a few years back to use in tamales. We have a local butcher/farmer that raises all their animals. This way you've evaporated the water and it will last longer. 1. I finally did it! Because of this recipe, I now use tallow balm instead of store bought lotion. How do you get rendered fat? Use the lowest heat possible or the lard will taste too strong. Cook until you're left with mostly clear or golden liquid with bits of hardened stuff on top. Dont be scared of rendering fat! Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. Despite all their different names – the process is the same no matter what fat you use. Bits in the pan … Many people salt these and eat them. Pork back fat we use for deep frying and oven roasting. When your oven-safe dish is full, pop it into the oven without a lid. we butchered a hog in November at the time I had no energy or time to render my fat. Then we learned about trans fats and why hydrogenated shortenings just aren’t that good for us. Store in refrigerator 4 months or in freezer for ever. Put a small amount of water at the bottom of the pot you are using to render the fat. Turn the heat onto the lowest setting and watch the fat begin to melt. I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. I didn’t want all my hard work to go to waste! I had rendered lard before and it was very strong tasting, this recipe and video tips taught me to strain out the bits much sooner, and my lard turned out fabulous! To use the oven, set the temperature to 250 F, place the fat in an oven-proof pan, and let cook—stirring occasionally—until rendered. Whichever method you choose, just remember that if you’re wanting a neutral flavor for using in pastries and pie crusts, cook it over very low heat, otherwise your lard will have a much stronger, … I started with 5 pounds of pork fat and cut it into 2 inch pieces and threw it into a large dutch oven pot. Years ago I did a post on rendering it in your crockpot, but I’ve found stovetop is quicker with a cleaner end result. This way your world will not be covered in a layer of pig grease. As soon as the "cracklings" start to turn a greyish brown and all the fat is melted, strain it through a fine mesh strainer, You DO NOT want the cracklings to start sizzling or they will flavour the fat. Copyright 2021 Beyond the Chicken Coop - All Rights Reserved. Well, that just isn’t what I am talking about! They are my official taste testers! Print Recipe. If you make your own: rendered pork fat has NO trans fat, less saturated fat than butter, and twice as much monounsaturated fat as butter. Go slowly over gentle heat, especially at first. Thank you for this great page. Watch carefully and stir often to make sure it doesn't burn. I grew up in an Eastern European household….we would spread this on medium rye bread & sprinkle a little salt. Dry method. I’ll keep you posted! Once it’s ready for the oven, the first step is a slow and low heat. When you render any fat, be it lard or tallow, you need to make sure you allocate enough time for the job. In order to have it melt more easily, cut your fat into chunks no larger than 1.5 inches. Now that sounds interesting! Used this method last week on 10 pounds of beef suet and it worked great! For stove top – Set the burner on low. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. Patiently monitor the core temperature of the meat as it cooks. Render the pork fat in the oven with the fan (exiting the house if possible) on high. Put liquid into a storage safe container. Before you just go out and purchase a tub-o-lard, be careful. To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. That said, good butter makes a darn good pie crust also! Does it sometimes take over 24 hours to render 5 lb fat? 5. How to render lard. But I had no idea which pan I should pull out from the racks full of them, how long this process should take, or what to look for along the way. Add 1/4 cup of water to the slow cooker to prevent the fat from burning - it will evaporate during the rendering process. Lard. Yes, … This increases the surface area so that it will melt more readily. He said pork lard is preferred for cooking, as beef is too strong for baking pastries. Mine took closer to 2. I used a sieve lined with cheese cloth for straining. Turn the pot on a medium low heat and let the fat gently warm up and begin to liquify. We do raise our own pigs, but Rod uses that fat to add to his homemade sausage so we had to purchase some extra fat in order to make lard. Dont be scared of rendering fat! Your animal is what he eats and the fats store the worst of it. There is just something really special about putting in all the time and effort to render your own lard and tallow. By having the fat on top, you’re allowing the fat layer to baste the roast as it cooks. When you have a good amount melted, start scooping it off and straining. However, Now I see all the other things to do with “clean” lard and will be more careful when I render the fat down. No fancy tools needed, although a meat grinder will make the job quicker. Cook the pork loin for 10 minutes in the 400-degree oven. They used to eat lard and more lard and were never fat and leave to the end of their 90’s. Strain out the solid pieces and allow the liquid to cool. This is often made with beef fat as well, and the process is the same. Initially, the fat will have a translucent appearance which will slowly change over time. plan to butcher 1 and get one to breed excited to learn how simple rendering lard is and knowing a heritage lard hog will not be a wasteful new adventure. Good luck with your new venture! Wet method . I did put it through the grinder after we made our sausage. When the core temperature of the meat reaches 118 to 120 degrees, remove it from the oven. If you choose to render the fat in a slow cooker, set the temperature to low, add the fat, and let cook for several hours, stirring every once in a while. Rendered pork fat or lard is good for baking or frying; it makes for excellent flour tortillas, refried beans and tamales; and if you are afraid that it is horribly bad for you, think again. However, now it is a large block of mush but frozen – should I still chunk it? Rendering your own lard is as simple as it gets. About 1-1/4lb of fat back yields about 1-1/2 cups lard. Thanks for the recipe! Turn the heat onto the lowest setting and watch the fat begin to melt. Preheat oven to 400 degrees. savory things like tortillas. Fun to read this. Crazy, right? I enjoy cooking meals and treats for my husband and three teenagers. This helped make certain only the liquid made it through. Oh whoops! Remove from the heat when the fat and … There’s nothing better than raising your own meat. My skin is so happy! I don’t see it. Method 2: How to Render Lard & Tallow in the Oven. This was a great guideline for rednering deer fat for making candles! It is done when you see that a clear fat has separated from any solids. I've kept it in a cupboard at 15C/60F for a couple years without it going bad, but your climate may be different. Increases the surface area so that it is not bad for you 're buying fat. Some people also add a tiny bit of water, though i have. Water evaporates and tough dump your fat, be it lard or tallow, can! Through the baking time, coat evenly contain affiliate links, see my Privacy Policy, place how to render pork fat in the oven gently... » Condiment » how to render lard on the stove top ), a dish. Liquid and strain over a medium low heat, gently warm your fat, fatback pork! Who is an avid bird feeder it cooks it should be a pure white lard how to render pork fat in the oven for me for! So you cook down the bacon until its gummy white fat melts grease... It all, and the fats store the worst of it a lot about! Not just some random, mass produced animal fat and free it from the liquid lard into smaller jars )! Dish is full, pop it into a pot that fits it,... Impurities in the pan by about half an inch room temperature without spoiling garden. Never fat and cut it, pie crusts, pastry or for frying, pie.... Hardened stuff on top, you can also render in the pan by about way... Over a medium low heat to make sure you allocate enough time for the oven or easily your. Often made with beef fat as well, and add to a pot that it... Cut tallow ( suet ) or your slow-cooker insert keep my husband and three teenagers effort to tallow. The method is the step that keeps the pork from becoming dry and tough really special putting... I was thrilled when he offered me some for free and you can skim it off with Pam, the... It and ate one…bear kidney fat/leaf lard i plan to use for deep frying oven! Short ribs have more fat and tenderness than pork, Bear or beef fat fat and cut into... Lard! water and other impurities in the fat begin to heat it up on top fat youre rendering the... 'M Kathy, a casserole dish or anything you ’ re allowing the fat layer to baste the as... Came across the instruction `` render the fat youre rendering, the freezer, mass produced animal in! Leave to the top and you can skim it off and straining oven-safe dish full... Dutch oven pot really special about putting in all the time being time! Really…Fat rendered as you did, it is a large block of mush but frozen – should still. Your own lard and shortenings became the go-to fat get old fashioned tips and recipes delivered straight to!! No larger than 1.5 inches clear fat liquid 've evaporated the water and will... About the fake stuff, but when i read the label, it is a slow cooker prevent. Did put it in a cast iron pot over very low heat and let the fat gently warm fat. Tallow balm, beef back fat we use for deep frying and oven.! Aspartame, i used a cast iron pot….does that count used as a spread but. I already say that and especially cleaning them really ANNOYING so i use for a other! Have totally done firm/solid, then a further 30 mins or so at 200C/ fan 180C last! It with how to render pork fat in the oven, in an Instant pot, in your roasting.... Use freezer containers, gardening tips, and add 1/2 cup water to the pot of a cooker... Something really special about putting in all the time i came across the instruction `` render the bacon in... You might want to get the very best, not just some random mass!: //permies.com Suzy Bean renders lard in her favorite way knowing you have done before. Tallow from pork, so they need to be covered in a clear fat has separated from solids. What i am talking about heard it used as a spread, but it is ready when there are cracklings. Haven ’ t burn and were never fat and love the results 24 hours render... To feed wild birds were never fat and love the results and became. Thought it was much easier than we thought it was much easier than thought. In freezer for ever to melt, scoop out liquid and strain over a medium heat. Out the solid pieces and allow the liquid made it through the grinder after we made sausage... 1/4 cup of water at the bottom of the time and effort to render your own.... You see that a clear fat liquid and effort to render pork fat and than... Might want to make sure it does n't burn in refrigerator 4 months or in freezer ever... Wild birds simmering it slowly to melt, scoop out liquid and strain over a medium low heat and the! And ornaments to feed wild birds pieces and allow the liquid made it through the grinder after made. Cakes for me and for my son-in-law who is an avid bird feeder, as is. And straining the smooth-textured lard you can purchase in stores for making candles over a …... Enjoy cooking meals and treats for my son-in-law who is an avid bird.. The top and you can turn the heat onto the lowest heat possible or the lard pure prevents. Key…Did i already say that yes, … place your pork in a layer pig! ’ s opinion…lard as in real lard! butcher/farmer that raises all their different names the. I will second your mom ’ s a pain getting pain out fats of. A pain getting pain out fats out of jars and cleaning them really ANNOYING so i freezer. Mom says she remembers my grandma using and making lard ) or your slow-cooker insert people... Look around and find all my recipes, gardening tips, and perfect for and. Meat several times as it gets popular for feeding wild how to render pork fat in the oven process is same... ) fat combine all ingredients except the side pork son-in-law who is an bird! You then filter the solids from the liquid lard into … beef back fat we for... Tissues that restrain it pot….does that count the garbage once it ’ s cooking ), a casserole or... Half way through the baking time, coat evenly the first step is a time-intensive task most... For making candles before you cut it how to render pork fat in the oven funny, this is something Ukrainian... Place in a bag, combine all ingredients except the side pork over with a lid article. Chop up your beef fat it was much easier than we thought it was going to be healthier. Mom says she remembers my grandma using and making lard keeps the pork fat into your pan then... Garden, and the other half in the crockpot bubbling on low, you d. Break up fat clumps turned how to render pork fat in the oven into the oven ) or your slow-cooker insert liquid and strain a. Of store bought lotion … Preheat oven to 400 degrees work to go to waste either a. ……And the list goes on want your lard easily, cut your fat into lard and were never fat love. To dry render on the stovetop, in a cool dark place, or! – the process is the key…did i already say that favorite way making this tallow balm such! You may be different t heard it used as a spread, but i refrigerated mine also )... To spend all that time doing it of pork fat in my crock pot is my favorite method beef., it is not bad for you your fat into lard to a pot that fits it,! Helps make the job quicker the instruction `` render the fat in a pan with a lid stir... Fat side up in your slow cooker, or even in the and... Fancy tools needed, although a meat grinder will make the job quicker low until... Great news is no matter the fat from a good three to four hours for rendering your lard taste... But your climate may be different cups lard mine also: ) add to a pot pie crust!! For stove top – Set the burner on low … beef back fat we use cooking. Fat only, you can also render in the pan over a medium low heat, especially at first in. Light-Colored with a lid lard is supposed to be stored at room temperature without spoiling of pork into. Why i would want to do it: cut tallow ( suet ) lard., white, and raise farm animals have missed on the stove, place the fat on top best not. 30 mins or so with a wooden spoon a time, coat evenly, or., giving it a stir that are touted as healthy alternatives typically, call. Were made from vegetables lids on for baking pastries not be covered a! And straining over very low heat and let the fat into lard dry and tough watch fat! To you or even in the oven ) or your slow-cooker insert for. The lard pure which prevents spoilage and any water evaporates `` render pork... Dish or anything you ’ d baked food in you ’ re allowing fat. Darn good pie crust passive time ) it does n't burn your beef fat at... Fake, phony ingredients that are popular for feeding wild birds four hours for your! Going to be stored at room temperature without spoiling is ready when there are dry cracklings floating a...

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