How to Render Lard the RIGHT Way! (10 Must-Do Steps)
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- Опубліковано 25 січ 2022
- Learn how to render lard in the slow cooker/crockpot to get that perfect snow-white lard, plus the fantastic second and third renderings of the lard.
I'll also teach you how to store it, which lard is best used for different recipes, and even what to do with the cracklins in this blog post: melissaknorris.com/how-to-ren...
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#renderlard #lard #howtorenderlard - Навчання та стиль
Fat soluble vitamins are so important! Eat the lard, eat the butter, drink the whole milk. God gave us these things and we evolved eating them. Stay away from processed because nearly all the good has been processed out. Thank you for the video's.
You are full faster and hungry less
No evolution. It’s all creation! Genesis 1.
True. Also don't circumsise your male babies. God gave them foreskin for a reason. Small hats (Jesus deniers) convinced us that this is what we needed to do. In reality....genital mutilation.
Same with fruits and veggies. They are irradiated for store shelf life. Irradiation kills the good bacteria therefore rendering your fruits and veggies nutrition LESS.
😂@@whatstheevidence9093
What perfect timing! My kids just had a hog processed and they had the butcher save the lard fat for me. I am picking it up today. Have never rendered my own lard. The processer use to render the lard but he no longer will do that so....I will be doing that myself in the next few days! Thank you so much for you time. I was worried about how to do this and prayed about it and, of course, God sent me an answer as He always does!
I am from SouthAfrica and have a lot of sheep fat and wondered if it will work as well. I tried rendering it in my croc pot, and it works like a charm. It came out snow white. No wasted fat anymore👌. We use it for cooking and frying.
I live in USA but grew up in SA. I have a whole sheep in my freezer here, that I bought off a local wool farmer. I render the sheep fat all the time. It is amazing to cook with. My favorite. PS I also use a slow cooker. It works amazingly well. I never use one for cooking, but for rendering fat it is perfect.
This is awesome!!! I raise shep as well. Can't wait to try it thank you!!!
PS I knew you had to be from SA. I went to school with a girl named Naomi Breytenbach, and I was engaged to a girl named Marlies. (Different spelling from yours. She was SA born of Swiss/German parents)
When I grew up my parents always do our own lard. We ate it on our bread with salt and pepper with syrup!,My mother love to bake with it!
I spoke to an orthopaedic surgeon last night at work and he was advocating for grass fed meat and tallow / lard. I will keep eating my meat and fats that go with it. Loving your videos.
Wish I had known about the 8 hour timeline before starting... Everything in the pot, just started, and it's 5 in the afternoon. That will teach me to watch the *whole video* first!
Same!
Buy a meat grinder..and shred it like you would cheese..it will melt a whole lot faster .still go low and slow..and also, maybe not add water. Not to take away from her video for her tutorial..
Check out "Homesteading Family" she has a very very detailed couple of videos. Just a different method
They spend a whole day rendering TONS of lard💪🏻🇺🇸
ua-cam.com/video/aenbA1cTYEo/v-deo.htmlsi=QIsomX2tpVjtGhgX
Ur not alone...I almost did the same thing.
I have that same Kitchenaid mixer and have had it since the 70's.
the last rendering i usually end early, mix scratch grains and such in, pour in a bowl, and make a suet cake for my chickens.
Fantastic tutorial. Our neighbors butchered a pig. We bought the meat and they gave us all the fat and I don't think any is leaf lard. Neighbor suggested we give to dogs and what not. I came to see how to make lard without leaf lard. The 3 renderings are so clever. Thank you.
what you do is so important and almost lost to our generation, thank you so much for what you do and taking the time to share it!!!
When we do ours instead of getting all that lard back in huge pieces we ask our butcher to grind it up for us. This is a lot easier to deal with and faster both in cooking and prep time since I don't have to cut it up. We also use our big countertop roaster to render. I like using the roaster instead of a crock pot because it is bigger and can fit more, has corners instead of being round for dipping out my lard and has a dial for adjusting our temperature like an oven.
I rendered 5 quarts of lard, yesterday using my roaster. Transferred the remaining fat pieces to a 6 qt Crockpot on warm for overnight. Hoping to get another quart or so from that today. Next project for the roaster is to make broth/stock from the bones leftover from Boston butts and "picnic" shoulders that I canned in the last couple of weeks. Nothing goes to waste from those meats purchased on sale at $.99/lb from our local FoodLion.
I'm just about to order of the butcher and going to use this tip to get him to grind it
That was very informative! Thank you! I feel more prepared to try it now.
Thank you for this. I have learned where I went wrong with my first batch. And now know to skim first, second and 3rd.
Great instructional video thank you!!
Great info! sometimes hubby forgets to save the leaf lard when butchering and I'm so bummed, but now know I can still use the fat back to get that baking lard!
Great info! Just processed my first set of pigs last week. Made some lard already but love the video!
Thank you for showing how to render. We are expanding our homestead and doing more meat raising. Great information.
I was wonderful meeting you at the Homesteaders Conference back in Oct 2021.
Todd -Phelan, Calif.
This is really great and a nice job on filming and editing. One suggestion is that you keep the temperature below 250 for rendering. Over 250, fat will hydrolyze in the presence of water, and there is about 10% water in fat. So, 225 - 250 if you are doing it in the oven should render a good result. I like how you do it in levels for different uses. I like the more porky flavored for pie crust that I use for smoked turkey pot pies. So savory! Totally agree with you on the 50:50 lard/butter thing. I found the same results. Great vid!
😍
A few years ago I learned how to render beef tallow. I will be doing that again as we bought a quarter beef. It is good and good for you. Thank you for this video.
Love you Melissa. You are so insightful. I make and eat home made sour dough bread regularly and every time I use my Danish dough whisk i smile because it reminds me of you. I was wondering about how a person would make lard these days. Very interesting video. I will check out your livestock video too. Thanks for everything you do. I also have food allergies and intolerances so I garden and can up food regularly. We just moved so I am starting over. This is keeping me busy. It is cold out here in the PNW today Stay warm.
Thanks for lots of tips 😊
I just want to say. I love your videos. You are informational and up beat. Thank you for your work.
You are so welcome!
I love, love, love lard. I use my electric roaster (the big one you see at potlucks). I freeze the fat and thaw out sections at a time. After I pour them in mason jars, I then let it get to room temperature, then refrigerate and then freeze. It’s also the very best thing I’ve found for my cast iron hands down. Thank you for this video (and everything you do!) God Bless from Castle Rock, Colorado.
Also to make the most CRISPY fried potatoes.
@wholehearted Homestead you put your mason jars in the freezer? Also after you use it to cook/fry what do you do with it? Can you strain it and use it to fey again?
@@Lilgyrlie1 Yes freeze in wide mouth mason jars. Those are used for freezer. There usually isn't any lard left over after frying something so nothing to save. What do you do with other oils? Do you save it? Same thing.
Ty for this video. I have learned from it 😀
Awesome information!
I've rendered lard several times and sometimes it comes out without any taste, other times it will taste a bit porky.
I never thought of doing 3 straining. I will definitely use this method next time and also with my tallow.
I also agree that butter and lard make the best crusts.
I also keep my rendered fats either in the fridge or freezer, just to be safe.
I also live in Louisiana and although it is cold this week, it probably won't be next.
Thanks for taking the time to make and share this information!
Just gorgeous!
Helpfully he hog was so healthy!
Thank you so much! I really appreciate the video.
I also love the thought with the pie crust - I usually add just a little and utilize raw butter if I can
Blessings! 💐🕊🙌🏼
Great Info to know!!!! Thanks!
I was just asking my son about this very topic last night! Super video!!
I have some lard thats been packaged in the freezer for over a year now. Do you think its still good to render down and not have an off flavor?
Well I learned that it does take a long time. I thought I was doing something wrong and being somewhat over thrifty on occasion I never got it all rendered!!!! Gracias!!!!!
I found out today at the butcher that beef fat is called suet. It is tallow after it has been rendered.
@Jo Carson what is tallow used for?
Great video !!
Great video, thank you.
I think its easier to render if its in chunks too. Grinding it, in my experience, it globs up and you have to tend to it more. Never tried the slow cooker, though. I will next rendering time❤ Thank you soo much for all of your videos, btw. I cant afford the ones that have to be paid for. Thank you again for freely sharing info❤❤🙏🏻🙏🏻💯💯
You are awesome. Thanks for supporting real food, and real fat, instead of seed oil. Cholesterol mostly comes from our liver, I think it’s about 90%, so high cholesterol food gives the liver a break.
Thank you for sharing your knowledge with us! Been following you for several years and thank God I came across your videos. Question: do I need to cut into smaller sizes before rendering in a slow cooker? I’m not in a hurry to render???
Great video thank you
Thank you for sharing
You are so welcome!
I’m so glad you bring up the “Don’t want to have to clean the oven.” LOL
In the process of rendering our pig lard for the first time. Thanks !!
THANK YOU!
Had to subscribe! My husband (Dave) knows your husband Ryan 😊 How wonderful that you do the blog, vids, etc! You are very knowledgeable, in addition to your great RD background and all of this information is very valuable. Keep up the good work Melissa!
Thank you for the follow Mary but my husband's name isn't Ryan. You may have me confused with someone else.
I need to try cheese cloth for stuff I use a paint filter for stuff like we have a deep fryer I keep lard in but I clean out the lard oftenish to get out stuff I don't know if it last any longer but it looks better
Late to the party, as usual but really good info! Thanks!
The meaty parts left after rendering, we call it "kaiings" in Afrikaans, we salt it and enjoy as a salty nibble in stead of chips.
Great video, thank you! I have some beef suet to render here soon, I'm trying to learn the things so this is very helpful! 😊 Do you have any videos on pemmican?
Great informational video !! Now can we use lard for frying eggs, and meats plus other things ? Or just baking ? Thanks
I have found that the lard renders down much better when cubed rather than ground.
I have rendered both back fat and leaf fat and don't care for the back fat.
Have always rendered mine in a large kettle and get one pint per pound of yield.
Thanks
Cholesterol is not bad for us either. I would highly recommend Sally Fallons book Nourishing Fats.
I'm so confused. by ladling out the "first rendering" what happens to the water or moisture in the melted fat. If you bottle it with water in it it will mold on the shelf. I have never seen water ADDED before , only the instructions to make sure all the bubbles are gone ( water vapor boiling off ) before putting the lard in jars
Great video! Thank you! I was wondering if I can make lard from pork shoulder (not for baking). I just made pulled pork and the shoulder had quite a bit of fat on it. I kept it to actually feed it to the birds but I just came across your video and now I want to make lard :). Thanks!
Yes it would be great for frying things in
Thank you!! @@MelissaKNorris
I’m just wondering if I could half fill a quart jar then rinder down for an hour and a half - then when I pull it out- separate it as it cools???
Do you have to refrigerate it? My batch from my last pig I poured in and put the lid on right away and it sealed itself and I just put it on the pantry shelf. I just used it in banana bread and it still smelled good. Just curious! Today I'll try the crock pot method! I have 16 bags 😳 some of mine yesterday never solidified. I read to use it as like an olive oil? Sorry for so many questions
Heres a good tip for the stovetop or slow cooker: lowest heat possible, slowest render. It's done when it goes whisper quiet, no more sizzle. Easy, if your fire stays low.
Thank you. I'm trying it on wild pigs
I've never heard of lard going rancid I have a 3 lb tub of lard under my kitchen counter which I have had there for 3 years it is just fine. Remember they made this the same way i in the 1700 and 1800 and they did not have refrigeration they kept it in their countertop or they're cupboard they submerged to meet in it to preserve the meat for years without refrigeration
The 3 letter agencies…..have convinced most Americans..everything is dangerous.. and they have the answer…we know better.. right?
Melissa, you are an amazing lady.
you're too young to have this much of wisdom, thank you for sharing that knowledge, I learned something today
I get coffee filters cheep or for free and use them as paper towels.
I prefer making 100% lard crusts. For me the perfect crust is the one where the dough has the hardest time holding together, but it needs to hold well enough so that it doesn't break apart while you are trying to get it in the pie pan. If the dough breaks apart too easily, you need to add a little more water to it. I also found the value of using a pastry cloth which helps keep it together.
We are about to get our pig butchered next week. Cant wait!
Question: what is big metal thing in your counter? I've been so intrigued lately.
It's a metal bread box we got at a garage sale, it's from the 1940's and has little bins for sugar, flour, coffee and tea
Lol!I was just wondering the same thing! Thanks for asking for me!
Melissa I have seen salt used 2T to pull out impurities..or is that just for beef fat for tallow?
The meaty bloody part sound like it would be good in a pot of pinto beans! 😋
The best part, imo for adding to beans is actually the neck bone. Obviously, you don't eat the bone, but it adds massive flavor to the beans.
I always render my own.
Hi! I'm new to the world of rendering fat. I was wondering if there is a ratio of fat chunks to rendered lard? I'm not sure if that makes sense, but just wondering how to plan for the amount of rendered lard that you get per pound of fat.
Don’t know if you see my post anytime soon, but could this process be used for suet? Thanks!
If you put the lid and ring on and let it seal, is it not shelf stable? Curious cuz I have one on the shelf now and wondering if it needs refrigeration.
It will last longer in the fridge and lesson going rancid
Thank you for the video. I'm picking up fat tomorrow. About how many pounds, do you think, fit in your crockpot ?
Great video. If you had all leaf lard rather than mostly back fat, would ALL the rendered product be "non-flavored" useful for baking?
I use all my lard for baking but smell it first. If it smells meaty or "piggy" use it for frying. If not...baking. I also store it in the freezer. YES all leaf lard is for baking. It is the "prime" product of fat. Kind of like hamberger vs ribeye.
@@pamelaremme38 so leaf lard is good for baking only?
Where would you get either of the fats from?
@@Lilgyrlie1 Leaf lard is good for anything but you wouldn't want to waste such a premium fat on frying. Baking and pastries and bread. DELICIOUS! Local butcher shop or if you buy a half hog then let the butcher know you want all lard including leaf lard. Hope this answers your question.
This is Not a lard question so please forgive me. I'm going to order wheat berries but not sure which ones to get. White or red, soft or hard? Which one is best for breads and baking? Thank you.
Hard is for bread and soft is for cakes, biscuits, pancakes, etc. I usually do a blend with my bread, not particularly fond of hard red wheat by itself.
Have you ever used the big electric roasters ? I was just given 30 # of pork trim and want to try my hand at making lard .
Do you sell back fat? I have a hard time finding pasture raised pigs in my area.
I just rendered down some smoked ham fat that I thought would be good for biscuits. My question is will it keep just like regular lard?
We get our pigs from the butcher in 2 weeks, looking forward to rendering the lard for the first time!
Wonderful!
Another great demonstration! I make my own tallow and pork fat. I suggest you try putting it through a grinder. The result is almost a pink hamburger appearance. I put it in a pot with lots of water and boil it for a couple hours. I filter it through paper towels and let it cool with the water. The next day I remove the solid disc and scrape off the impurities that have formed on the bottom of it. And repeat the process. The final batch is as white as snow and has absolutely no flavor. I put the final disc in a pot by itself, let it melt and come to a boil. The boil will remove all of the water which causes the fat to go rancid. Then I put it in disposable plastic containers.
@Alan Reynoldson do you freeze the fat first before putting it into a grinder?
What kind of grinder do you use to grind the fat?
@@Lilgyrlie1 I just use the grinder attachment that goes on my KitchenAid mixer. I don’t freeze the fat I just make sure it’s really cold.
Thank you for this! I just did this for the first time and the water didn't burn off and I wasn't sure what to do about it.
@@Lilgyrlie1 Almost. It's very cold.
@@user-jm6nr9cg2t If you are talking about the last step, the fat will get many degrees warmer than the boiling point of water. Let the fat sit at 240 degrees for a while. The water has to boil off. Be careful that you don't scorch the lard or tallow.
I fry my potatoes in lard. So crispy!
Yes...I just discovered that myself and I am almost 65 yrs old. Lol
Try frying them in tallow
@@rbunebula_1551 what it tallow?
That was very interesting. I knew beef fat was called tallow and hog fat was lard but I didn't know what the process for rendering was at this scale.
Similar process for turning butter into shelf staple ghee. I do all 3 of them and store in our freezer for a longer shelf life. If the grid goes down, for whatever reason, I'll take the jars out of the freezer and put on our pantry shelves.
@@oldtimerlee8820 I’m confused do you take the beef and pig separate? If. So how so?
@@jenmomofthree I'm not sure that I understand your question. I don't mix the meats when I render their fat. When I make lard, I'm using the fat trimmed from cuts of pork meat. Canning Boston butt (pork shoulder) meat yields a goodly amount of fat.
Same thing if I'm canning beef roasts such as top round. Before I cut up the meat to can it, I trim off all the excess fat. That fat can be turned into tallow.
@@oldtimerlee8820 do you get enough fat from one Boston butt to make lard?
@@Lilgyrlie1 Yes. When canning meats all excess fat is trimmed first. Boston butts have both skin and a layer of fat under it that is removed. Then, as the meat is cut into chunks, even more pockets of fat is trimmed.
The skin, itself contains fat that is also rendered when making lard.
Does the jars seal? Does the lard get hot enough to seal the jar coming from crock pot?
Can you tell me approx how many pounds the bag was you rendered in this video?
Melissa, I followed your steps to render my leaf lard. My first pouring is solid. My second and third pouring are solid halfway up the qt jar, but not on the top half. My fourth filling is solid all the way up. They have sat for about 12 hours on the counter. What do you think is wrong with the 2nd and 3rd jars that they are still liquid on the top half?
I would wait longer to see if it solidifies
Do I need to entirely fill up my slow cooker? I don't have that much fat stored lol
Thank you so much. Have always wondered how to do this. Is it the same way with beef? Plus where wud I purchase lard if not raise my own? Ontario, Canada.
I would ask any local meat shops. If you have any small scale custom butcher shops, I would ask them too, if they have a customer that does not want their unrendered lard, you will buy it. I am fortunate to have neighbors who butcher their own and was able to buy from them rather cheap. I don't know if you have any in your area, but here in Minnesota I belong to a bulk food buying club (not Azure) who recently was selling home rendered lard for $2 a pint. Also, if you have local Creamery Co-ops where the local farmers buy their feed, you can ask there about anyone who is raising pork who may not want all of their unrendered lard. Hope you are able to find some!
Hi, Alberta here. What I did was search out ‘custom meat processors’ in the countryside, rural areas, where those smaller farms are. You can call them and ask, they will ether have it or know who’s selling it.
Yes, it's the same process with beef for tallow. It is also very similar to turning butter into shelf stable ghee. Which is far less expensive than buying ghee. Lots of how-to videos on that if you're interested. I can meats and and vegetables. When canning pork or beef, I trim off all the visible fat and any skin, as applicable. I store this in the freezer until I have enough, plus time to render a batch of lard or tallow.
For example, recently I purchased Boston butts and "picnic hams" (shoulder) when they were on sale for $.99/lb US and canned them. Yesterday I rendered the accumulated fat in a roaster oven. Yield was 5 quarts, so far. Remaining fat pieces were transferred to a slow cooker for overnight on warm. Hope to get another quart or so of lard, today.
Hope this helps, if you home can foods. Especially if you can't find a local butcher or other source for fats in your area.
@@oldtimerlee8820 Really awesome idea for accumilating lard! I never thought of that!
@@forrestgump9576 Thank you for letting me know that I could be of help. Appreciated!
I bought smoked pork already cooked for dinner. It has lots of fat . Can i render that down and use it for cooking?
Do you have a video on the pie crusts?
Yes it's on my playlist or just search Melissa K Norris pie crust
Melissa what about an instant pot ?
My son slaughtered the pig in January 2021. It is now October 2022 and I am just learning about this. if I render down the fat today would it be good for a year from the day I rendered it down if kept in a freezer?
Do you make scrapple
I'm going to try this method with bear fat
I am brand new at this and have alot of land . Really want to meet others in my area to learn from and collaborate with about utilizing our property for self sufficiency and healthy , organic foods .
How should I go about finding others in my area?
Look for a local People's Rights group.
Visit local farmers markets. Buy something. Pause to chat, if the vendor has time.
Check to see what is available at your local county extension service.
Shop at feed & farm stores such as Tractor Supply. Most people there have similar interests.
Get to know your neighbors!!!
Hope this helps.
Do you heat the jars before putting the lard in them?
You should heat jars in oven on low because the lard will be hot.
What else can you use the lard for besides baking products?
Frying. Anything you would fry.
Soap making, candles and skin care products
Will the first rendering be really watery? So when you heat it would it splatter everywhere?
Fat when melted is liquid, so it's going to splash if you spill it, but the first isn't more liquid than the rest
Can you render beef fat for Tallow in the same method?
Can you store in freezer? If so, for how long?
When I render the lard, I put about a cup of water to the fat, and then leave it on low in the slow cooker over night. This is lard from a grass fed pig that is already been cut into square inch pieced. I then take the liguid and put it into a wide mouth jar and put it in the fridge. When it cools, the fat will float to the top as a layer of white. I scope off the fat, then put the rest of the liquid in the fridge. That liguid has become a gel- no smell, I thought it might make a good base for a skin care product. Any suggestions?
whats that metal cubby looking thing on the back of you it looks so interesting
Ok, so im new to this and have so many questions. How long can I keep fats saved up until I get enough to render down a decent amount. I dont have full pigs to get fat from, I only get the fats from pork loins from the store unfortunately and I save it ( same with beef fats ). Can I just render down a mall amount of fats or does it have to be a pot full? How long will it last if It's vaccum sealed in a bag? How long will it last vaccum sealed in a Mason jar? Omg my mind is all over the place.
Can you do it in a electric roasting pan
Yes!
Instead of using water can you put grease in it
Question! My lard molded in the fridge when I rendered this way. I’ve heard that you need to cook all the water off by watching for bubbles to stop coming off the fat before it is shelf stable. Have you heard this?
No and I've never had mold, it more likely got contaminated by a spoon getting it out I would think
That's a good question.
I've never tried this method and my lard has never gone moldy. I've always done it on my gas stove and so I could get the heat very low so I let it go all day and even past that point a bit.
After hurricane Laura took out our home in 2020, our new home has an electric stove and I wouldn't attempt it on that.
Sometimes my lard came out tasteless and snowy white, other times a bit porky. I don't know why???
I think I'll try this and see what happens??
Yes you need to essentially boil the water out, could be a reason why it molded. I boiled the water out and still have great lard quality almost a year, not frozen, shelf stable.
It was black mold on the sides and bottoms of the jars. It was growing far below the top layer where the air touches anything. This happened on all of them, even the jars I had not used yet.
Now I just keep them in the freezer. 🤷♀️
I wonder if it’s bc I didn’t strain it with a cloth?? 🤔
Did you put it in the fridge when it was still warm/hot? If so, that would cause moisture to condense inside the jar and potentially cause mold.
I grind my leaf lard and then render it in it the oven at 200 degrees