Thanks for the memories. Growing up we would render our own lard from our hogs. My brothers, sister and I would wait for the cracklings to be done so we could have them for snacks (of course we would have to add salt). God bless you for all the time you take to demonstrate your recipes and techniques.
This reminds me of my grandmother. She use to process her own lard that she would use in all different types of ways. But the best memory is when she would use it im pie dough. It gives the crust an amazing taste. A lot better then use the commercial canned stuff. That is vegetable shortening.
So like your channel. Rendering the lard brings back memories of helping my grandmother on the farm. We still do it but today just got me reminiscing of days gone by. God bless you and your family! Dary farmers are the best!!
Thank you for showing "rendering" pork fat. My wife still likes using lard for pie crusts. She uses my mother's "recipe" for making pie crust. (Kenzie makes her own soaps so she likely knows the time that rendering pork fat takes.) By the way, as I was watching, I thought of what my uncle told me when I worked at his farm. . . . What happened to the cow who walked through the screen door? . . . nothing, "It just strained her milk." 😊 Blessings.
We like using most of our venison to make sausage. Pure venison is very dry so we have the processor add pork. You likely know that the fatter cuts of pork are used. We love our deer sausage. Harvesting a deer takes a lot of work. Using the meat grinder brings back memories. Thank you for showing us what you do. 😊
Good morning Rhonda. Great video sure brings back a lot of memories. Don't y'all like crackling cornbread?? Take care and have a blessed and safe week and I'll see you on your next video.
Back 70 or more years my grandma used to make lie soap for bathing and washing clothes which is a very long and dangerous process over a open wood fire
Very informative! I think I made a mistake with my very first (and only time) rendering pork back fat. I cooked it too hot the first time and added water. It has a slight odor still so not sure if I can use it with my soap making as planned? Thank you for your video 😊 Thank you!
The water should have evaporated during the cooking. I'm positive that you can use it in soap making! I've used lard that has a stronger odor and you would never know it once the soap is made. Especially if you add a fragrance to the soap. Hope this helps!
@@acresofclaykitchen Thank you! I let it simmer for 20+ minutes and it was still cloudy, I strained it again and now it is solidifying. I am hoping I will get all the water out this way. 🤞🏻
Great video, id like to do this but have one question. You said kept in a cool dark place it should last about 6 mo. How do you use that much lard in 6 mo? Is that right? Our freezer is about full so that wouldnt really be an option right now.
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Happy Tuesday, Rhonda!😊😊😊😊😊😎☀💙💙💙💙💙🌷💖💖💖💖💖👍.
Thanks for the memories. Growing up we would render our own lard from our hogs. My brothers, sister and I would wait for the cracklings to be done so we could have them for snacks (of course we would have to add salt). God bless you for all the time you take to demonstrate your recipes and techniques.
I have some vague memories of these things as a kid. I know my Mom cooked a lot with lard. Couldn't complain about her cooking.
This reminds me of my grandmother. She use to process her own lard that she would use in all different types of ways. But the best memory is when she would use it im pie dough. It gives the crust an amazing taste. A lot better then use the commercial canned stuff. That is vegetable shortening.
Loved how you explain everything. we did this when I was a kid back on the farm in Kansas.
So like your channel. Rendering the lard brings back memories of helping my grandmother on the farm. We still do it but today just got me reminiscing of days gone by. God bless you and your family! Dary farmers are the best!!
You made it look easy !!! I bet Dakota is going to enjoy some of that !!!
Thanks for showing us the process. Have a great day 😀
You want to keep the Smell out in the Garage and out of your Home. Great idea. 😬👍
Thank you for showing "rendering" pork fat. My wife still likes using lard for pie crusts. She uses my mother's "recipe" for making pie crust. (Kenzie makes her own soaps so she likely knows the time that rendering pork fat takes.) By the way, as I was watching, I thought of what my uncle told me when I worked at his farm. . . . What happened to the cow who walked through the screen door? . . . nothing, "It just strained her milk." 😊 Blessings.
I haven't heard that one before. 😄
We like using most of our venison to make sausage. Pure venison is very dry so we have the processor add pork. You likely know that the fatter cuts of pork are used. We love our deer sausage. Harvesting a deer takes a lot of work. Using the meat grinder brings back memories. Thank you for showing us what you do. 😊
I use both butter and lard for cooking thanks so very much for sharing this information ❤❤❤😊😊😊
Thanks for sharing, we butcher our own pork this video was a great help
Great information for uncertain times. I subscribed. I hope you guys do some more stuff like this.
Good morning Rhonda. Great video sure brings back a lot of memories. Don't y'all like crackling cornbread?? Take care and have a blessed and safe week and I'll see you on your next video.
thanks for a vonderful video
Awesome video. 🙂🙂
Thanks!
Back 70 or more years my grandma used to make lie soap for bathing and washing clothes which is a very long and dangerous process over a open wood fire
I was raised county. Each domesticated hog we slaughtered. Fat was rendered down
Very informative!
I think I made a mistake with my very first (and only time) rendering pork back fat. I cooked it too hot the first time and added water. It has a slight odor still so not sure if I can use it with my soap making as planned?
Thank you for your video 😊
Thank you!
The water should have evaporated during the cooking. I'm positive that you can use it in soap making! I've used lard that has a stronger odor and you would never know it once the soap is made. Especially if you add a fragrance to the soap. Hope this helps!
@@acresofclaykitchen
Thank you!
I let it simmer for 20+ minutes and it was still cloudy, I strained it again and now it is solidifying. I am hoping I will get all the water out this way. 🤞🏻
Great video, id like to do this but have one question. You said kept in a cool dark place it should last about 6 mo. How do you use that much lard in 6 mo? Is that right? Our freezer is about full so that wouldnt really be an option right now.
Only make enough that your family will be able to use within 6 months if you can't freeze it.
💖💖💖👍👍👍
Hello mujhe pig lard chahiye
Kya aap online bhejonge please
I would Love the cracklings to eat ,but live to far away but One Day I will have to make a Road trip.....
Mera skin jala hai mujhe chahiye pig lard