How To RENDER PORK Leaf Fat For Lard
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- Опубліковано 23 вер 2019
- How To Render Pork Lard at home.
Use Pure Pork Lard anywhere you would use vegetable shortening in baking cakes or pie pastry. Rendered Pork Leaf Lard is completely flavour neutral and won't add any flavour to your baking, but lard will give you the flakiest pie crust ever! Home rendered pork lard is also great for frying and deep frying.
The leaf lard we are making here today is about the consistency of butter at room temperature.
When rendering leaf lard from pig fat, I just chop it coarsely, no need to grind it fine, you can if you really believe it needs to be done... but I don't, my Grandmother didn't and it's always fantastic.
Another piece of advice that most give is to put water in the bottom of the pot - "so it won't burn" - no need for that either... you are setting your oven at 225ºF to 250ºF and pork fat doesn't start to smoke until over 400ºF. So unless your oven is waaaaaaay off there is no real danger of it burning. Adding water just causes problems later because you need to boil it off.
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Thanks for watching everyone! Here's the link to our Cutting up a pig video: ua-cam.com/video/u1hlaWVzwAo/v-deo.html
Can u do beef brisket fat and pork fat together?
"Welcome friends" -- Me every time: HI GLEN
Thank you. I went hunting and got one of the fattest wild pigs I've ever seen. A fat pig is rare around here. Now I want to save the lard. Best wishes from New Zealand.
It looks easy enough. Now getting a pig carcass could be a bit of a challenge.
I'm fairly certain you could just ask for the un-rendered fat from a butcher and buy it there.
Its easy to get a pig, cheaper to buy meat as a whole animal too.
@@hunterdavis9941 if it's free range rather than intensive farmed.. Especially in US.
I got a HUGE pork loin cut that was completely unworked by the butcher with a very large amount of silverskin and fat on it for a dirt cheap price ( more than likely because it wasn't butcher trimmed ) and this video helped me a lot. The amount of fat I was able to render was about a quarter of this amount but I felt very good not wasting anything that I bought. It really squeezed out every penny I paid for it.
By the way, you can take the leftovers from the this, brown them a bit more if they need it, squeeze them firmly to drain more fat, and then just eat them salted with bread. It's called "Grammeln" in German, and they're great.
We call those cracklins here, delicious!
Glen! Can you please post a video on sharpening kitchen knives? Just got a new block of knives and think a tutorial on caring for them and keeping them sharp would be great!
I would start by saying it is unlikely they need to be sharpened, unless you're cutting on a very hard surface or through a lot of bones. Honing and basic cleaning will keep most knives going well for many years.
I'm rendering tons of fat from the butcher shop I work at. It's great for lamp oil when you're out in the wild.
My mother and grandmother chopped it coarsely too, and it’s always came out fantastic 👌I liked your oven method instead of making the lard on the stove, certainly going to make it your way👍thanks a lot Chef Glen 🌸💕
Thanks so much for this. I rendered the lard from back fat when I bought a pork leg. It was great in pastry for the sausage rolls I made.
Your process made much more sense than how I did mine
I actually had to stop the video to tell you how refreshing it is to see someone holding their fingers properly when using a knife! :o)
Thanks for this concise instruction.
I use my lard for sopapillas. I've used other fats, butter, shortening, straight canola oil (don't recommend) and my sopapillas are always the best with lard. They're much more tender and fluffy, and so worth it.
When I was growing up back in Cuba my mom always used it for different dishes to give it some flavor, and polenta is one dish that comes to mind now, pour some pork lard on top the polenta when it's almost done and stir and mix it well, it gives the polenta a wonderful extra flavor.
200k subs! 😲😲😲😲 Grats!!
Very good. Thanks for the explanation
I like how foolproof your method is. Thanks for sharing! If I ever see pork fat on sale, I might just try this.
keep in mind that a lot of pork fat that makes it to market is salted to preserve it, soaking it in cold water will make the end result much better
Thank you much❤👍!
I like that video. But really look forward to seeing how you make prosciutto
Uses of lard. Its amazing never knew this.
Not to be a pain in your side, if your rendering at such a low temp for such a long time there's no need to preheat your oven. Love what you do.
Put the oven on, start cutting, by the time I'm done cutting the oven is hot. Not a big deal.
Pork is done and even smells delicious to me. And the London broil canned is down
I love watching your videos, i would love to see you make a Japanese jiggly puffy cheesecake. 😁🎂🍰
When lard goes on prosciutto for hanging for 10 to 12 months.... will the pork lard go rancid over this time period?! Thanks so much for your videos... making great food at home is so fun. We live on a farm a couple hours from the city. We would often go into the city for "good food" at nice restaurants. I began cooking for myself and my son gave the best complement in saying "why go to the city... food is better here" ! thanks again for your videos!
Your message sound a bit better than what I found it in an old cookbook from the 17 and 1800's I can't remember the name of the cookbook now but I think it even said to add a bit of water to the fair but as far as I remember we had a family member that used to do this and never added water either but the oven technique is a good idea I tried to do this once and when I did it I did it on the stove and not being able to see as well struggled with it I think the oven is probably a better idea
I just rendered far for the first time. It turned beautiful white in the fridge and I am eager to bake with it. However, it does have a slightly "piggy" scent. Will this ruin my pie crusts for fruit pies? Thank you.
If the desire is to minimize the amount of water in the lard, why cover the pot in the oven? It seems that water will condense on the lid and drip back into the product. Leaving it open would eliminate more water and the fat doesn't evaporate. Please reply, I want to understand this process.
Good Ontario cooking.
Thanks for another great video. You could use that for pie crusts, biscuits, and much more. Cheers!
Awesome video! Is it gonna' be tortilla time soon? Or have you already done tortillas? I have made so many tortillas, so easy, and so delicious.
Wonder if you could use a crockpot on low?
Can you please make a flan! And compare a 6 egg flan vs a 12 egg flan! I don’t really care for eggs so I usually make the flan with the least amount of eggs but I’m wondering if maybe adding more eggs will make it taste better and not necessarily taste more eggy
Should I use any salt?
could this be done at a lower temp in a sous vide rig?
You only need to add water if you are going to cook it on the stovetop, that way, the pot stays at 212 degrees.
Mmmm nectar of the gods
So what can you do with that flap once you've drained the lard? Can you use it for anything?
Cracklins - You eat them
How long does it keep on shelf.
Glenn goes old school 😎
You can also do some in a slow cooker. The last batch I just finished was done in a countertop turkey roaster. Love lard!
I have a basic slow cooker. What setting should I use? Low or high?
@@malikadeleon5422 I use the low setting on mine, make sure you cut it up into very small pieces or even grind it..
Wow what a great idea -- because I didn't like the idea of running my oven for so long, and I don't have great containers for it, but I do have a slow cooker.
How do you clean up after rendering lard? Do you wash your utensils in your sink with hot, soapy water? Do you take it outside and wash the utensils and pour the soapy water in your yard? I haven't seen anyone address this issue and I'm wondering what to do as I don't really want greasy water going down my kitchen drain. I would appreciate someone commenting on this. Thank you.
Hot soapy water works for most items. If you accidentally burn or have a real messy item, use an oven cleaner that has sodium hydroxide (pure lye is perfect), it works like magic on greasy things!
🙄 I used the pot with water at the bottom, decided it would burn, then transferred to the slow cooker over night. Now I'm trying this method with the rest of the pig fat in the slow cooker ceramic as I dont have a dutch oven. Hopefully this will work.
Mine did not solidify. Do you know why?
How long would you say fat would be good for after rendered ?
if kept in the fridge it should be good for ~6-9 months. (but between you and me pork lard freezes really well and it'll be good for years) keep in mind though, this picks up bad odors super easily so the best way to keep it is in a jar with really tight fitting lid
Are the residue from cooking this fat any useful, or do you just throw that away?
They're quite tasty crumble them up maybe put a little bit of it each time you make a salad.
225 - 250 ° Fahrenheit = 107 - 121 °Celsius
Lardy cake?
a little tip for the future. Cut it all at once. and THEN move it to the pot. Soo you don´t have to loose soo much time.
I'm surely gonna go passed the 6 hours
👍😊
Lardy cake time ?
Yes Please! 👀🙏
I make soap as a hobby. Lard can be used for it.
Not gonna lie, I thought leaf lard was a different term for vegetable shortening.
I just put my fat in an air fryer set to bake at 300 and I let it drip down to the pan then pour it into a strainer/jar. Takes me 1 hour.
Doing this today in crock pot 😏
"Rancid Fat" is gonna be my new punk band. Or my name in online games. Not sure yet.
Since this is from around the kidneys, is this what is used to make suet?
suet is beef fat
@@nicolesvrcinova1482 Ty. But would it be the same fat tissue (location)?
@@raphaelf1742 yes
Hi to all the veterinarians 😂
The difference between Canadians, Brits, and Americans is that Americans don’t pretend they don’t use the a Imperial System of measurements.
So true. Canadian here.
Or, you can use it in deer sausage, just use it in deer sausage. Lol
😎👌👍🖖✌
yuk
Lol
who else thought that this is a keyshot tutorial?
i Dutched oven my GF last night lol .. she almost murdered me lmao
1st
Glen the other white meat
5 hours of electricity is gonna cost you the same as one pound of lard at the store . This is cool but not practical .
One pound of natural leaf lard is US$26.00 on Amazon.
Store bought commercial lard is filled with chemicals to keep it stable.
@@JerryB507 True!
Disgusting