It's so EASY to Render Lard at Home!
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- Опубліковано 1 гру 2022
- Every year we process our own hogs and every year we render 1+ years worth of lard. Lard is a healthy animal fat, despite what has been pounded into our heads my MSM and other 3 letter organizations. Lard has many health benefits and can also be used as a long lasting candle if needed in a situation with no electricity. It makes delicious biscuits, cookies, cakes, frying oil and cast iron seasoning. This is why you should be making your own lard, even if you do not have pigs, you should be able to purchase from a local butcher. Enjoy the video!
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Hey y'all, I'm Meagan. My husband Andy and I grew up in rural NC and as newlyweds, decided we wanted something more than the typical American lifestyle. So we started growing our own food, I learned to can and so started this passion of food preservation and knowing where our food comes from.
Even though we grew up around this lifestyle, we still had to learn for ourselves, the ways of our ancestors before us. We now grow a huge portion of our food, including our own meat.
High society and MSM want you to think you don't have time to grow, preserve and cook your own food from scratch, but I am here to help you along the way. As a working mother of 2 on a busy little farm, there is time, we just have to prioritize it.
Through my weekly videos, I'll show you how to prepare easy meals cooked from scratch, tips on preserving your garden harvest and the occasional farm video. Live life on YOUR terms
#howtorenderlard #islardhealthy #howtorenderlardfromporkfat #howtorenderlardinacrockpot
Nothing beats a good lard for cooking and baking!
I remember rendering lard one winter over an open fire in a big iron kettle, and eating so many cracklins I got sick.I guess it was to much of a good thing, but I still like cracklins.
Thanks Megan, you take care Friend and God Bless 🙂.
Thank you..l love lard and more people need to use it.. as our brains and body need it
I picked up my leaf fat yesterday. This weekend I will be making lard!! So excited
I can’t wait to make my own. I’m completely packed to move next weekend.
I have learned through trial and error plus input from a couple people I work with that running the fat through a course plate in the meat grinder that it renders out faster and easier
I liked that pot you used on the stove!!
We'd always grind fat before rendering, it goes quicker and renders more.
We must use a lower heat to render than you did, ours is always clear.
We'd rather render outside than in the house, cause the smell lingers and you have to clean walls and all.
Leaf lard has no flavor and is the "prized" fat, other parts of fat will have a flavor to it, but it won't be strong one like bacon grease or nothing, cause bacon grease has been cured and even smoked.
Cracklins are the prize in the bottom of the pot, and everybody wants em.
They keep a good while too, though we have cooked off so much lard that we had to freeze boxes of cracklins.
Since I grew up rendering fat and smoking hams and bacon and all, I was surprised after I got married that folks was telling me that lard had to be refrigerated.
Not where I come from.
Though if your house gets too hot in summer, it'll melt.
And I never tried any other kind of cooking fat until after I married, but just cause I tried it don't mean I used it regular.
A bunch of city folk thinks lard and bacon grease is disgusting, bad for you, and whatever else they think on it, but nobody ever said they was right in the head.
Our bodies have no problems with lard, but they sure do with them processed oils.
The way I look at, lard is rendered through a slow cooking process, them oils are rendered in questionable manners to say the least.
All of the recipes I grew up with called for lard, not ___ kind of oil, and they sure do have a number of oils to choose from, but olive oil was all we'd touch.
If it ain't lard, bacon grease, butter or olive oil, I don't use it, don't like tallow so don't use it neither.
Lard is best to season cast iron with, makes a fine season on it.
But in recipes, lard is gonna come out the winner, it tastes good, gives better crusts, it's just better.
Though lard is my go to for biscuits, if you want something good, strain your bacon grease for making biscuits, mercy me it's good!!!
👍
Bacon grease makes refried beans the bomb.
@@timmmmmmmmmmy1
Thought they'd be a gut bomb no matter what.
I totally agree with you. My dad use to make souse meat. My doctor says that natural fats are a lot healthier than synthetic
I did not realize you get cracklings as a by product, that is really cool.
Sweet! I can’t wait to try this. I’m not sure what type of pig fat I have yet. I got it from a local store to use for my deer and I have not gotten around to processing the meat yet! Haha hopefully Sunday! Thank you again for sharing your knowledge! God be with you
Great video thank you. Love your pot also
Thank you!
I remember my Mom doing this
Now I have to find me a pig lol. Thanks for showing us how to do this!
Great video. I'll have to try this. I have your cook book, I'll have to double check to see if you included Crackling Corn Bread recipe. Just checked it and it wasn't included. No problem, I'll jott it down .
I have learned so much from you
Thank you for the advice
Great video and I can’t wait to see the souse meat video 🤗
ua-cam.com/video/LAkpURiH9KE/v-deo.html here you go!
Thou shalt NEVER throw cracklins away lol
I'm convinced Jesus ate crackling cornbread.
@@BloodEagle1583 🤣🤣🤣🤣
I just found your channel recently and have watched a few of your videos. I have to say for this content I find yours among the top best. I just saw your video on Pork Butt barbecue and making lard on UA-cam on TV which prompted me to go to my computer and send this comment. You mentioned making Chow Chow. I've seen a lot of videos on how to make this and I'm figuring that you would be the one that would make like or close to the way my dad did. Do you have a video on how to make Chow Chow, I don't seem to find it on any of your sites? BTW I have also subscribed to you channel.
Wow thank you so much! I really appreciate your kind words! Yes I do have a video floating around from a few years back making chow chow but here is my recipe! I hope you love it!
Here's the recipe:
1 medium cabbage head
4-5 green tomatoes
3-4 Jalapeños
6-7 green bell peppers
4 yellow and/or red peppers
4 cups onions
4 cups vinegar
6 cups sugar
2 cups water
1/2 cup salt
-Chop all veggies, place in glass container and cover in salt
- Let sit in fridge over night
-Next day add remaining ingredients, boil 4 minutes
-Place in jars, water bath for 10 minutes and store
The longer it sits the better it gets!
Thanks for the recipe, I'm really enjoying your channel. God bless@@TrueGritAppalachianWays
Do you ever make Cracklin cornbread.
sometimes
Today is my first time ever trying to make lard. I'm doing the crock pot method and have a few questions. I started it on high with a jelly jar of water. After an hour I stirred the pot. Am I supposed to turn it down after an hour and it starts to bubble? And I also started off with the crackpot full, can I add more as cooks down or just leave what's in there alone?
Yes you can add more! But I would leave it on high if you will be keeping an eye on it, but if leaving it overnight I'd do it on low, hope this helps!
I have no hogs but have been thinking about reaching via social media to try to buy some homemade lard. I don't want the stuff in grocery stores with chemicals in it. I'm sure someone has some locally here in NC.
Shoot me an email hello@thelawsonfarm.com
I always use lard its better for you.
Who would throw them cracklins away ? Probably the same folks who think lard will clog up yer artries.
100%
Who taught you to do all of this ?
Different family members taught me a lot of it and then the rest was a lot of trial and error and teaching myself