How to Render Lard in a CROCK POT! So EASY!
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- Опубліковано 20 лис 2020
- Rendering lard in a Crock-Pot is SO easy! You just need to cut up the fat into small pieces, put the fat into a slow cooker, turn it on low, and check on it occasionally to stir!
I love rendering lard in a slow cooker because it let's me "set it and forget it" while I go do other chores (which is really helpful with all of our farm projects!) Lard is such a great source of fat for all your kitchen needs. You can use it to sautee veggies, cook meat, or use it in pastry dough!
I am considering making lard soap in the future so let me know if you've tried making soap with lard. How do you use your rendered lard? Leave a comment below to let me know!
About Us: We are Alex and Elaina, a couple in our mid 20s who are currently living on the 3-acre farm in southern Pennsylvania where Alex grew up. We have a garden, backyard chickens, and build or fix anything that we need to. We still work corporate day jobs, but are working to eventually leave the 9-5 lifestyle in favor of a self-built, debt-free, homestead on 6 acres nearby.
Something that differentiates us from other channels is our transparency on the cost of our projects - there is usually a breakdown right in the description!
We upload a UA-cam video every Saturday night at 7pm EST, and post daily on Instagram and Facebook @masondixonacres!
Nooo, don’t throw away the cracklings, press them out while they’re hot, then let them cool down, you cand store them in the fridge, then grind them up and you can make the most amazing scones with them, theyre called “tepertős pogácsa” :)
If you have a kitchen aid mixer I recommend getting the meat grinder attachment. It’s great for grinding meat but I bet it’d be great for pre-processing your fat, too!
This is such a great idea! Sounds like a huge time saver. I’m going to look into this. Thank you so much!
This does look easy! This might be the way I do it in the future!
Definitely! So easy and you can walk away and come back to it!
What a crime to throw out the crackling! A little bit of crackling adds texture and taste to many foods!
Leaf lard comes from inside the pig by the ribs/loin. We actually just fot done cuttinf up our pig. The fat on the outside is the stuff that has the stronger taste.
I make cold process soap and I like lard better than beef tallow. It makes a wonderful, hard bar of soap. I use it as 30% of my recipe but I have seen people use more.
Great tip! We will certainly experiment with making soap in the future!
Can u share your recipe pleease
My recipe varies , but base is 30% Olive Oil, 30% Lard, 20% Coconut Oil, 10% cocoa or shea butter, 5% Castor oil and the other 5% is another liquid oil like Almond , Avocado, or Rice Bran @@dude8307
Hi i just found your channel/video! Love your intro and seeing your beautiful property! I want to move to move to the country someday ! I enjoyed watching this video , thank you for sharing your experiences on how you did this and what changes you've made. I just like clicked and subscribed to your channel! If i were to use lard only for cooking, is it ok if i render pig fat and chicken skin fat together? Looking forward to seeing more of your videos! Introvert mom of 4 sons (2 autistic) enjoying the youtube community,learning from others, while trying to grow my channel (dog therapy music to save pups/human lives) . God Bless!
Thank you so much! I’m glad you found the video to be helpful. I don’t know much about cooking chicken skin so I’d say just stick with the pig fat. We love living in a rural area and wouldn’t trade it for the world! Do you have a garden or anything where you are at now?
Can you feed the cracklins to chickens?
Yes!
You only have to stir it once an hour in a crockpot?...I was told by WAPF that on the stovetop it needs to be stirred once every five minutes, and I've been doing it that way for the last seven years...GODDAMN!
No water?
What’s the benefits from cooking with lard?
Lard is heat-stable so when you cook at high temperatures, it does not oxidize and produce free-radicals! Also, it can also have a much more neutral flavor than other cooking fats if rendered properly. Lard from a pasture-raised animal is a much better option for baking than using Crisco which is highly processed.
Oh man. First it takes less lard fat to fry up onions nice than any other kind of fat. The onions get more soft and translucent as they saute or take them to brown and it takes less fat to do so, which is nice for controlling your fat amounts. I also like going part butter, part lard. Some people use these fried onions on top of mashed potatoes. I like to do different kinds of stir fries and an east west kind of refried rice. Any place you would use bacon, if you already have some rendered pork fat and this is where the browner more pork flavored render is nice, this lard is much nicer and easier and the best thing for laying down flavor. I make stir fryish thin pork with Napa cabbage and rehydrated chopped shitakes and the flavor depth you get is awesome with home rendered lard and it doesn't take that much. This is not super greasy food, it is just the kind of fat you are using. If I buy a big chunk of pork shoulder I always mince and render the lard for cooking. Not enough for making pie crusts or anything, but I love it for savory dishes. I always render out to where the cracklings are crunchy golden brown (and I can't help eating those) which gives me a more savory lard. Fresh pork should be salted overnight before being cooked for something like saurkraut and pork shoulder or my Chinese noodle bowl base. I would do the same salting for lard to be rendered.
...and contains no trans fats or carbohydrates, and is rich in vitamins A, D, E, and K.
I would love to see you make some soap. I have some molds if you would like to borrow them. I have colorant and soap scents, too. Just let me know what you need.
Oh wow! Have you made soap before? Did you use lye?
@@MasonDixonAcres I used easy melt and pour soap until now. I’d like to try making soap from oils and lye starting next year.
@@MasonDixonAcres I have lots of molds though.
Where do you store it?
Freezer!
Well, I noticed that your fat came nice and neat in a bag. Mine is still on the heavy skin and ttooo hard to get off.. I'm going to see if I can still render this!
worth a try!! Good luck, hoping it works for you!
What kind of cutting board is that? I just cranked out maybe five pounds on a freaking glass cutting board, and I gotta tell you IT REALLY SUCKED ON SOMEBODY ELSE'S BALLS!
Crackling is something the chickens will eat... just sayin.
Interesting! I didn't know that! Thanks for sharing
Ya would be nice but it takes money to buy natural animals