How To Render Lard:The Right Way
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- Опубліковано 16 тра 2012
- 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.
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.
I love this!!! Pastured pork and you aren't demonizing lard as a part of the diet. Natural food production and consumption, marvelous! Later
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.
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.
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.
***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 ...
Quality. Good to see someone who actually understands the necessity for good quality animal fats in their diet. Congrats on that.
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.
the dark one would be good for refried beans. good flavor.
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!
Wonderfully demonstrated. Thank you for explaining it all in clear and simple English.
I love your calm manner. That your snow white lard is the best. Good video. Thank you.
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 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.
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.
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.
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!
Wow! This was totally informative and looks great!
you give good instructions, great video,