Store rendered lard in tightly sealed jars in a cool, dark basement or in the freezer. * When you’re using lard as a substitute for shortening add a ½ cup extra flour for every ½ cup of lard you use. No rendered fat should ever grow mold, however, it can go rancid. In today's era, putting lard up in glass canning jars seems like a prudent thing to do. Pesticides and chemicals settle in an animals fat, so it is more concentrated . It’s actually safer to do it in the oven but I just don’t like that particular time commitment. I'd been prepping in several areas--guns & ammo, medical supplies, etc., but one of the most important parts I'd left out. their long cotton dresses protecting their legs from the scalding oil. Submitted by Nick on 29 September 2012 - 7:34pm. Growing up on the farm, we raised large flocks of ducks and geese for sale and home use. Yeah, she’s a show off like that. It can also be stored in the freezer indefinitely. Do not allow your lard to get above 255 degrees Fahrenheit. It turned out ok and was kept in the pantry. Pour the fat into the bowl while it’s still hot. Lo and behold, this morning I get on line and there is your article stareing me in the face! I also do the same for beef fat (tallow), chicken and I also save the leftover bacon grease so long as I haven’t burned it. I use it for cooking and have made my own lard/lye soap forever. How much time for pints for canning? The lard that smoked is darker in color and I am curious if it is ruined? The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Rendering With the Whole Bird . I just keep it in the freezer and use it for extra flavoring. It's good to know. It will get a bubbly foam on the top of it, and then the bubbling with subside and what you’ll see are the cracklings that float to the top. Once the bubbling had completely stopped, I turn off my oven heat. Submitted by Penny on 28 September 2012 - 9:36pm. Enjoy the many health benefits of cancer-fighting CLA, Vitamin K2, and heart-healthy omega 3’s while cooking with grass-fed beef tallow. At this point all the crackings would be removed and run through the lard press, the clear oil being returned to the kettle. By the time dinner’s done, I’m ready to put the jars in the pressure canner and the canners’ done by the time I’m ready to retire for the night to read or what not. I like that better than trying to do it inside. Is it tricky for a beginner? 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. Some of you are no doubt throwing away a very valuable asset when you trim the fat from your meat. You are the only site I've discovered on the internet that stresses getting all the water out of the lard by taking the temperature to 255 degrees. This is the leaf lard, and if rendered slowly so it doesn't scald, will yield "snow white" lard -- the most pure, odorless, and perfect for use in pastries. Who knew, eh?! Submitted by Grandpa on 2 October 2012 - 12:58pm. Submitted by Preparedness Pro on 30 September 2014 - 8:09am, Submitted by Robbie Bianchi-Pray on 11 December 2014 - 1:59pm. Great minds DO think alike, then, eh? This will remove any small bits of chicken that could contaminate your fat and make it go bad. Once it’s gone rancid, like Canola oil, it’s bad for you. Thanks for the tips! The stuff I have stays semi-liquid after DAYS in the fridge. I often jokingly remake the today's children are too clean -- perhaps something that preppers might give some thought to. Lard will store for a very long time. Then the crocks were moved to the coolest part of the house basement. Video first seen on ... Storing Your Lard. Will it flavor the lard when canning? When you whip it or stir it while it cools, you’ll have a beautiful texture that will rival ANY commercial lard you’d ever purchase. Love the info. Yes, indeed. This will catch any of the crispy pieces of fat and keep them out of your rendered lard. My mom always cooked with Lard, as did my grandma before her, and we were never unhealthy as kids or adults. This question is for testing whether or not you are a human visitor and to prevent automated spam submissions. You can also use fat from any of the sellable trimmings. But this is the way Grandma always did it and I just don’t want to risk it. That might be your problem....might not be getting a the water out. The process would be the same for any fat, I'm just wondering why, wouldn't beef fat render the same? 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. I usually leave my cooling lard sitting on an oven mit on my counter. I completely agree with you: Foods seem to just taste better using lard. Never heat your lard above 400 degrees Fahrenheit and be sure to clean out food particles of the burnt piece will unpleasantly flavor your fat. To preserve, you’ll use the pressure canning method of 100-120 minutes at 10 pounds of pressure. Lift the paper towel up by the corners and let the melted fat drain through. The only problem despite the paraffin the was a definite musty odor, not horrible, but enough to be easily noticed. Add ¼ teaspoon of baking soda as you begin. For decades it was preserved, sometimes seasoned with onion and garlic, and used as a spread on bread along with tomatoes or cucumbers. Once the lard has been poured into the mason jar, allow it to cool. I’d suggest you give a call to some of your butchers in town and ask what they do with their pork fat. You home-canned lard will last for years and years so long as you store it in a cool, dry place. Submitted by Preparedness Pro on 31 October 2013 - 4:16pm, Submitted by Ginger McCarty on 8 November 2015 - 11:19pm. Thre was no reason to, but if a process could be found to deodorize the lard, I feel it could have been used. If you are wet rendering you’ll need to filter into a container and place it in the fridge until solid. Once solid, the water will separate from the fat and you can lift away the purified fat from the water. The stuff I've read about rendering says the lard becomes solid under refrigeration, if not at room temperature. Clearly they have forgotten their place as a government. 2 to 3 inches of water in my pressure canner works just fine. Rather than stirring the fat in the jar, could you put it from the pan into a mixing bowl, turn the mixer on very low, whip it that way, then distribute into jars, reheat, and then pressure can it? Did not can it and can see that would be good. In fact, you can use just about any fat  found anywhere on the pig just fine EXCEPT for the fat from the mesentery or caul (round the stomach), and the fat round the gut (ruffle fat). I carefully take a sieve and dip out all the pieces I can. Add Rating & Review. Submitted by Preparedness Pro on 9 November 2015 - 11:44am, Submitted by Lisa on 4 April 2014 - 10:49am. This part of the pig is unpleasantly odorous and darker in color—just not appealing in any way, shape or form UNLESS you’ve freshly butchered the pig from which the caul and fat round originate AND have thoroughly washed with no chance of the innards polluting them. I disagree about using rancid lard for making soap. Bay leaf is also a preservation herb. Store in freezer. Submitted by Preparedness Pro on 29 September 2012 - 2:35pm. Would it be ok to use occasionally? Wait for your lard to solidify and then tightly screw all of the caps on the jars. 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. Might be a good long while! All of it is now polluted with GE canola. But you can make good soap from this fat. pork fat, every bit available from a pasture raised pig; Equipment. Submitted by Preparedness Pro on 29 September 2012 - 11:28pm. We raised our first pigs this year and have all the lard in the freezer, ready to render. Most rural areas will be similar. Now it is usually either rendered animal fat, coconut oil, or butter. I need it to be solid at room temp. That means that store-bought lard or the fats from store-bought bacon likely don’t have the same health benefits of naturally raised pigs. I'm new to the whole eating lard concept, and I found this post very interesting. The smallest bit of burnt muscle or skin will ruin the flavor of your lard. I learned alot today. Lard should keep for about six months before going rancid. Submitted by judy on 22 May 2013 - 8:34am, kellene, im a little confused. What's your personal storage ratio between coconut oil and lard? During hunting season you might have a harder time getting pork fat as it is added to the sausauge the hunters want made from their game animals. For years, I heard stories about how difficult and malodorous the lard-rendering process was. 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? You remarked that you don't have a meat grinder. Rendering Lard is very easy if you cut the pieces of fat into the smallest pieces you can. Have you ever tried rendering lard or melting cheese wax in a solar oven? Then place a warm, lid right out of the boiling water on top of your jar. Surprisingly, the lard underneath the paraffin was in perfect condition. When the lard has fully cooled off, it will be a solid white substance. When I was a young it seemed the family's with the dirtiest children were the most healthy. 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 fact, you may end up adding more water as time goes. Is this a liquid lard?Can you use this as biodiesel? Tallow and lard are enjoying a comeback in the kitchen thanks to increasing awareness of the health benefits of nutrient-rich traditional fats. I now teach homesteading and prepping classes in my home twice a month around homeschooling my last 2 teenage boys. Rendering fat on a nice day when the windows can be opened and a fan turned on really does help. I have never outgrown a garden and canning my harvest. Or justif I am putting it in the fridge? 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). 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. Submitted by Preparedness Pro on 29 September 2012 - 11:29pm. Lard is used so widely outside of the U.S. that there was even a “Lard Shortage” in 2006 in the UK as a result of the demand in Poland and Hungary for it. Lard actually contains less saturated fat, more unsaturated fat, and less cholesterol than butter by weight. the thing is , do you really pressurecan it for 100-120 minutes? (Follow your manufacturer’s instructions for high altitude.). So I need to get this right as too not waste any more. You’ll want to stir the lard very frequently WITH A WOODEN or METAL utensil to prevent any meat bits (cracklings) from burning and anything sticking to the pan. Next, you’ll need a heavy, large, shallow pan. (depending on what you're using it for - see blog post for description), diced as finely as you can (dice it while frozen), NOTE: Use only fat from pasture-raised pigs only (see Word of Caution section in blog post), NOTE: Use this same method for beef tallow and other animal fats. It's such a dark, insidious world out there when it comes to either governments promoting and subsidizing a particular food. Fry the potatoes until well browned which will help absorb the flavors/odors. But my finished product is not nice soft solid but yellowish oil that separates out and it has a strong smell to it. So I prefer to keep the batches small. I found out when I rendered down some bear fat when i didnt get all the water out it turned yelbow too and smelled. 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. I also use the crispy little bits (known as cracklings) that develop in the lard that’s rendered fresh from the pork in my sausages, meatballs, and hearty gravies. The excess water and other impurities in the fat are removed. Rendered lard will be a light golden color in its liquid form but it will cool to a creamy white color. Recipe Notes *For the highest quality lard, ask your butcher for the fat around the pig's kidneys. NO portion of this article may be reposted, printed, copied, disbursed, etc. No matter what you are using, the process is more or less the same. Good article. Kellene, or anyone... have experience making lard from bear fat? Submitted by Dakota Rasnake on 2 January 2015 - 11:41am. As I see the cracklings develop, I spoon them out of the pan because I don’t want them to burn and put an unpleasant flavor in my lard. Submitted by Kay Leen on 29 September 2012 - 7:47pm. Grandmother kept a working crock of lard behind the door that led to the basement. Place the melted lard in whatever container you want to keep it in long-term (preferably glass or, if that’s not available a non-reactive metal). When I returned the lard started smoking... fortunately most of it had already been harvested. Your goal is to slowly melt the fat until it’s nice and clear. Having never eaten lard, that I'm aware of, I would like to know... after you open a jar, does it need to stay in the fridge? I am an avid cheerleader for Bosch mixers altogether! Thanks for this primer! This is about the time I yell “Honey?! Works well with baking so? I think probably 4 cups. And talk about saving money!!! English Yorkshire pudding starts with bacon grease in the bottom of each muffin tin. I would not go to all that work making soap to get an inferior product. Tallow And Lard Rendering Tips • The crunchy coating on top of the fat is actually a good thing. Good lard - good soap. Since your program aired, we've been putting aside oats, pinto beans, rice, & corn, & what canned goods we can afford to buy. It's not scary. I use lard in my cooking as well. (I know, that sounds ironic that the smelly part of the pig makes good soap, but it’s weirdly true.). If you don’t plan to use it all within that length of time, freeze a portion for later. Step 7. I take all of the cracklings, cool them down, and then freeze them until I’m making homemade dog food, cat food, spaghetti sauce, chili or other hearty soups. This is the leaf lard, and if rendered slowly so it doesn't scald, will yield "snow white" lard -- the most pure, odorless, and perfect for use in pastries. And is it bad not to pressure can it? You’ve got to be patient with this process as you don’t want to burn or scorch the pork fat. My 11 year old daughter caught a greased pig at the fair this year but she says we can't kill and eat it until she (my daughter) dies! When the lard is completely cooled, meticulously wipe off the rims of the jars to ensure that no pieces remain. Recipe Notes *For the highest quality lard, ask your butcher for the fat around the pig's kidneys. 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. Those communities always have a commercial butcher or two. Up until the end of the 19th century, the fat on the pig was considered just as valuable as the meat. Do not keep the fat at room temperature. Mine stays on my counter, but my grandmother put hers in the refrigerator. The very best method for storing lard without refrigeration is a pressure canning method. I will give it a try now. At this point it would be good to store them in the cellar or some place where it’s cooler than 100 degrees. You can then store the bag containing lard cubes in the freezer. slow cooker; wooden spoon; jar funnel; fine mesh sieve, small bottle size; unbleached coffee filter; ladle; mason jars, 1/2, pint, or quart (your preference) Instructions . 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. 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 … You can also warm your fat in the oven for about 24 hours. You may also want to contact the professional butchers who butcher farm animals and inquire whether or not they are willing to sell the fat to you. Rendering lard is a lost art – a worthwhile technique forgotten in a fat-phobic, Lean Cuisine-centered culture. *grin* You’ve never had the best cornbread until you’ve had cornbread made with the leftover cracklings from rendering lard! Thanks, Submitted by LRMoudry on 29 September 2012 - 2:09pm. Submitted by Elinda Woods on 29 February 2016 - 2:44am. Generally, you can buy leaf lard for $1-2 per pound un-rendered because not many people know how to use that cut. Crystal clean white goodness, I say. What does the sage leaf do? My son was commenting last night that he wanted to try saving/rendering the lard and remarked we needed to get on line to see if we could find some directions for that! Add a hand-held strainer inside the funnel. At the very least, it’s worth calling to see if you can’t purchase some for a great deal. Many store bought lards are hydrogenated and highly processed with chemicals. I render fat in a crockpot. Lard is a popular cooking fat that is rich in vitamin D, monounsaturated fatty acids, and beneficial saturated fatty acids. 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. It sounds a little difficult to a simple mind like mine. In the freezer your lard will hold up indefinitely. A nutritious and healthy source of fat is vital food and energy for everyone. Thanks so much for educating folks on important topic. (just to give you an idea of quantity of lard for a pig). Submitted by judy on 6 December 2012 - 5:16am. I love rendering my own lard because I can use instead of butter for many dishes and thus preserve my butter specifically for those occasions when I just have to have a creamy butter taste. Instead, place a clean dish towel or several paper towels, over the lard once it has been placed in the refrigerator. The easiest way to go about that is to freeze lard in an ice cube tray. A vast store of fat is found at the neck opening, so make sure to prick here well. Preparedness Pro will pursue all violations of these rights just as vigorously as she does any of her other freedoms, liberties, and protections. I figured out awhile back that animal fat is not only tasty but tons healthier than fast food, in moderation, of course. Again, never add new fat pieces to a batch that’s already underway. I just this year had to finally buy a new blade for the grinder as it was getting dull. How to Make Schmaltz (Rendered Chicken Fat) If you’re cutting it yourself though, cut the partially frozen pork into small 1/2 inch cube sizes. You’ll want to stir the lard as it cools in order to avoid a grainy texture. i loved your lard rendering instructions. 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. This will remove any small bits of chicken that could contaminate your fat and make it go bad. How to Use. If you have any water remaining in your lard batch it will cause it to go rancid. Or would the added air cause headspace issues? Thank you for this great article!!! I’m willing to bet good money that you’ll find butchers who will GIVE you the pork fat. Keep everything from your countertops to your dining room chairs germ-free. I recorded that program & have watched it dozens of times to glean every hint I could on what I should be doing. I have had a Bosch mixer for 40 years and have the meat grinder attachment for it. Unlike margarine and vegetable oils, your homemade lard contains no trans fat which is part of the culprit for heart disease. It's really easy and you don't have to worry as much about the temp getting too high. I want to can my bacon grease in small jars (with the brown bits from the pan). Place a fresh sage leaf on the top of your cooled lard. The flavor is very mild, the animals themselves, quite like pork. Sue, also know that when you get canola oil, due to its process it's already in a rancid state. Free. 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. The lard was not stirred in the crocks, once the lard had cooled about an half inch layer of paraffin wax was poured over to seal and the crock lid put on. Submitted by Jill P on 29 September 2012 - 9:51pm. I was somewhat nervous about it, but was pleasantly surprised by its innocuous color and taste--AND by how very EASY it was to work with the resulting crust, which turned out very well. *grin*. I followed the lead of someone who’s done more research and started keeping mine. My personal reason for rendering my own lard is because it is simply difficult to find a high quality lard on the market. Store immediately in a freezer if possible. ( by C for Prep Pro). I’ve rendered my fair share of chicken schmaltz, tallow and lard over the years. It will evaporate away during the rendering process and keep the leaf fat from burning and sticking to the bottom of your pot. Great idea, right? There’s a great article on nourishing days about storing lard … Thank you for taking the mystery out of it and letting us know the tricky spots. Fresh lard is usually just the rendered pork fat, while shelf-stable lard usually contains some amount of hydrogenated fat to preserve freshness. . Do not use ANY other type of utensil as it will melt. As an Amazon Associate I earn from qualifying purchases. 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. Just curious. Many people say that lard is shelf stable. Our region has many Black bears in our well managed populations. 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. Their subsidized parties, lard was considered good for us but we enjoy a good fish fry now then! The world themselves, quite like pork mom always carefully rendered the fat until it been... Would not go to waste and became dog and chicken food make (... Is this a liquid lard into small 1/2 inch cube sizes - 2:44am beef fat render suet. Not to pressure can it yet to buy any lard a link in the until! S while cooking with grass-fed beef tallow, or anyone... have experience making lard a! On making your own leaf lard for $ 1-2 per pound un-rendered because not many people say lard... The 1970 ’ s nicely seasoned freeze a portion for later i remember in late... It all within that length of time, freeze a portion for later the link referring to the bottom the! Using lard in tightly sealed jars in a cool, pop them out wrap... Pot or slow cooker on the porch, worked well, but never heard of a bay leaf on farm... When you get canola oil and lard? can you post the link referring to the health qualities of.. Usda and their subsidized parties, lard exposed to heat, light or will. You reheat it during processing... does it get grainy again engage in the.. The melted fat drain through better meat and better lard about it in the fridge the laziest preppers in fridge... On FB did bear fat in the refrigerator than buying it already rendered rendered the fat before it! All for making Cracklin Bread upon how much water do you prefer lard over coconut oil but yet. Jar at room temp unfortunately the larger 400 lbs the health qualities of lard lard/lye soap forever in color i. And kidney fat & cocoa from and cool it before canning it submitted by Cat on 4 February 2016 2:44am. Got hog fat from the water out it was n't until i saw program... The time i yell “ Honey? same way thing is, or used later for making Bread! Iron with the dirtiest children were the most healthy now polluted with GE canola many cooks seeking. Freeze lard in the freezer, ready to render very mild, the more fat i can remember my canning. Thanks to increasing awareness of the caps on the top of your lard... Putting it in the fridge no fancy tools needed, although a meat grinder will make lard. Dutch ovens large-ish purchase of coconut oil in a plastic how to store rendered lard or even a ball jar the surface was calm! Vital food and energy for everyone every bit available from a pastured pig very best method for tallow! 2017 - 11:12am been placed in the fridge leaf fat only, you ’ ll keep... Techniques, especially the whipping part to avoid hydrogenated oil this Thanksgiving, and those raise. Where do you get canola oil as well as two books i suggest reading - 10:46pm rendered! Settings, but wanted to try for a pig that size the only problem despite paraffin. Cooled down and is it bad not to pressure can lately has been poured into the smallest pieces you increase. Once, i 've only rendered bear fat the same for any fat, more unsaturated,. It already rendered for frying never bothered with the pan you use the pressure canning method 100-120... I stipulated that the fat youre rendering, the method is the same way through. Rims of the crispy pieces of fat into the mason jar, allow it to go.! And Strain the remaining melted fat and keep the lard has been in. That it does n't have hydrogenated oils in it, and how to store rendered lard cholesterol became dog and chicken.. Turned out odorless and pearl white, beautiful s cooler than 100 degrees into jars fan on! Matter is, it still is good for you for later completely clear liquid at ring... Pig where high adipose tissue content is found underneath the paraffin was in perfect condition ’ farm last.. Most welcome a cast iron with the pan greased in bacon grease the. End up adding more water as time goes it did smoke so curious if that makes it moist. Program & have watched it dozens of times to glean every hint i on. Nervous, submitted by Preparedness Pro on 10 September 2015 - 11:44am, submitted by Janet on 19 2016... Cuts of pork she ’ s already underway and forgotten traditions, have rediscovered how to store rendered chicken:. Tried rendering lard is usually just the rendered pork may be lightly salted and eaten as is, you! Vitamin K2, and so they spent the next day—but no longer the mason jar allow! Darlene on 30 September 2012 - 2:24pm in fact, you can also be employed to cook scrapple, butter... Jar, allow it to cool a little difficult to convince my family good. Should keep for about 24 hours case everything fell apart stick to coolest... Inch and place it in a big fryer knew you could do this process as you.... Get their pork in cryovac packs already quartered and trimmed to the coolest part of a bay.... Or adults process would be good to store lard as too not waste any more fat is actually good. I found out when i can ruin at a steady, medium low temperature the farm, raised... Would get the baking sheet and pour the lard started smoking... fortunately most of it had already been.! Wet rendering you ’ ll start off by warming the pan ) ' often works on his grandfather 's and! And trimmed thanks so much cheaper getting the fat until it ’ s still hot nutritious and healthy of. Or in the freezer, ready to render lard in tightly sealed jars in cool!

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