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How to Render Lard the Right Way | Step by Step Tutorial
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- Опубліковано 31 лип 2023
- HOW TO RENDER LARD THE RIGHT WAY STEP BY STEP TUTORIAL
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Learn my favorite way to render pork fat into lard, and get your questions answered in this comprehensive video!
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How to render and purify tallow: • How to Render and Puri...
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The information in this video is solely for educational purposes, and has not been evaluated by the Food and Drug Administration. All information in this video is not intended to diagnose, prevent, treat, or cure any disease or illness. All contents of this video is provided for informational purposes only, as general information, that may not apply to you as an individual, and is not a substitute for your own physician's medical care or advice.
Always seek advice from your physician or another qualified health provider with any questions you may have regarding nutrition, medical conditions, and advice. Never disregard medical advice or delay seeking medical care because of something you have seen in this video, on bumblebeeeapothecary.com, or any of the corresponding videos, UA-cam channel, eBooks, written material, and related social media, including text, images, videos, or other formats.
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#lard #rendering
You are one amazing mom. So lovely to see you.
Excellent!
Awesome video! Have you ever made the GAPS diet recipe from Dr Natasha's book called Salo or Lardo? It's the 2 week cured pork fat that you eat raw, I was reading that she recommends this kind of raw pork fat if you're trying to heal from MS related symptoms (myelin sheath disorders/issues). I would love to see you do a video on this, and maybe talking about the benefits of eating animal fats raw in special circumstances 😊👍 Thank you for everything you do!
Great video, you covered everything.
Greetings from Australia.
Brilliant. Ive been carnivore for a year, only dawned on me recently the lard is different to beef dripping (tallow) and is from pigs! 🤦 Always used beef dripping for my creams and cooking. Definitely going to try rendering my own. Thanks for the info, your a great source for this sort of information. Talk as much as you want... Your worth listening to. 🤭
Thank you so much!! :)
Thank you from South Africa
I have learned so much from you. I have made your tallow soap and purified the beef tallow using your method. I enjoy your videos.
Hello Marcia
How are you doing today
Can we be friends?
So glad to hear it!
love your videos soo much!!💜💜
Thank you so much!
welcome so much!
Very well done video! Thank you. I have vitamin D deficiency, so I will put this to use.
Thank you! :)
Lard is why Mexican food is so craved by so many. The crunchy salty tasty bits are called cracklings, or pork rinds, no?
When making tallow candles, do you do the wet or dry method?
Commenting about halfway through so I'll edit if you answer my question after. 😛 You said something about tallow being better for skin products. As a soap maker, I'm genuinely curious why? I have about 6-7 pounds of pig fat that I plan to render tomorrow, specifically for soap making. When I was a kid, I remember going on school trips that showed us how lard was used in the days of soap making so I'm just curious if rendering pig fat a waste of time for soap making? I don't eat fried foods so I'd rather have a good use for my pig fat that I got from a local person. 1/2 a pig is some good stuff, right? 😊😋🥰
Are you able to make a foundation stick using tallow?
I love makeup its just that now being someone who is conscious on what i feed myself and put on my skin. Most makeup brands in my country are either too expensive, too many synthetic, toxic or unpronounceable ingredients and i really want to use a foundation that is both non toxic and beneficial for my wellbeing whilst looking nice when going out.
Thank you for this video.
We grind ours before rendering and then use the cracklings as a bacon bits substitute and as a topping on pizza
How to preserve your cracklings for later use?
@@CT-ow8wy We store them in the freezer. When we want to use them, we fry them in a pan on medium heat until crispy and salt them. They will splatter so keep an eye on them.
So you freeze the cracklings after reading the lard from them?
@@CT-ow8wy yes. We scoop them off the lard after rendering, drain them in cheese cloth, let them cool and put them in freezer containers or bags and freeze. Then to use, thaw them and fry them up until crispy, like bacon, drain and salt. They are very good and addictive.
Great! I didn’t realize you could do that. Thank you so much!
Just fantastic information Marissa. How do you store the remaining product left from dry rendering? Can it be frozen in portion sizes? cooked into other meals?
Thank you! Yes, i store in a dry cool area. Shelf life is 6-12 months
When you say cool, does that mean refrigerator temps?
Do you use that crock pot for otjer things or only for rendering? Ive rendered deer tallow and duck lard but both have strong smell and flavor, so ive been wondering if it is picking up flavor from my crock?
New here 😊...n I'm loving it, tks for so much good information 👏, so grateful 😇 I would like to know if u know a good source of getting organic vanilla beans here in the US..? Tks 😇
Thank you so much! Yes I recommend these :) www.azurestandard.com/shop/product/food/spices-seasonings/spices/vanilla-beans/vanilla-beans-whole-organic/28170?package=HS1693&a_aid=bH7Rv4Dgy2
@@BumblebeeApothecary tks 😇
I take it that this is hotter than the tallow rendering at 100F. Lard is at or near boiling?
Will it last on the shelf by my other canning foods I have
As long as there is no water in it, it's very shelf stable. To be safe, I keep mine in the fridge or freezer if I'm storing it for months :)
I love the beef suet better, but i just make soap and body butters with it. I was also wondering Merissa, how come my beef tallow comes out smelling like the animal itself, its terrible!? I renered 3 times and it still smells bad, can you tell me why and if yours smells? Thank you 😊.
For tallow without a beefy smell, I love the wet rendering method: ua-cam.com/video/M4UiZe4mjmg/v-deo.html
👍
Can you use chicken fat to make any of these products?
Would a pressure cooker work for rendering lard/tallow?
Absonotly!!
The key is long slow simmering at low temperature.
The pressure cooker does the opposite.
@@rubygray7749 why is low heat key? Does high heat make it less nutritious?
@@jennypi
You get a burnt taste if you use high heat, and dark colour.
You need to be able to see the process, and poke around in it, to know when it is done. Can't do that in a closed pressure cooker which you can't open till it's cooled down.
You need water in a pressure cooker to give you steam. Not boiling fat.
I'm just thinking what a horrible mess it would make of your pressure cooker. All those seals and outlets clogged up. Maybe it would catch fire and explode. Who knows?
As she explains, 8 to 12 hours at low heat is the deal.
@@rubygray7749 ah ok thank you. I thought i had seen someone render fat in a pressure cooker before.
If you have an Instant Pot, you can use the slow cooker setting. You want low heat for rendering :)
What is the difference between lard and tallow?
You answered thanks 5:30
I also have this video :) ua-cam.com/video/bJvk6U3pmEM/v-deo.html
@@BumblebeeApothecary thank you very much ❤️
We raised pigs for 10 years and loved it. Rendering lard this way is a must…so useful in the kitchen. Sadly our 2 processors no longer can come out to do the 2 or 3 hogs we raise. They are booked 18 months out. Have you ever heard of such a thing? It’s hard for small homesteads to survive.. thank you!
That's wonderful! We raised pigs when I was growing up, too. Yes, I have heard of processors being backed up lately, and it's hard. I am hoping people see this as a great job opportunity, and hopefully there will be more processors trained and available soon.
What about cholesterol in lard always heard its unhealthy
I am not certain, what kind of fat did you use here? Is it Pork fat trimmings? Is it pork belly fat? Is it pork leaf fat?
Listen she is of the woods. Her last one was great. She talks about the lard on sheep is different its lanolin. She's so smart. Little mouthy but I don't mind because of her natural knowledge
I thought you just boil the daylights out of it!
Ewww 🚫 🐷
Yum. 🐗