How to Make Lard - The Right Way! - Step by Step Tutorial for How to Render Pork Fat
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- Опубліковано 12 лип 2024
- Learn How to Make Lard - The Right Way - With this step-by-step tutorial for How to Render Pork Fat. ➡️SUBSCRIBE: ua-cam.com/users/marysnest?sub... ⬇️Click Video Title or "Show More" for Addit'l Info⬇️
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🍎RECIPE: marysnest.com/how-to-make-lar...
➡️TIMESTAMPS:
0:00 Introduction
0:41 Tips for Beginners
4:30 Benefits of Lard
10:04 Lard versus Leaf Lard
12:26 How to Make Lard
13:25 Two Important Tips
24:05 How to Store Lard
28:02 Shelf Life of Lard
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▶️RELATED VIDEOS:
• How to Render Animal Fat: • How to Render Fat and ...
• How to Make Tallow: • How to Render Beef Fat...
• How to Make Tallow Balm: • How to Make Homemade H...
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, UA-cam Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website. - Навчання та стиль
Hi Sweet Friends, Today, I want to share with you How to Make Lard - The Right Way - with this step-by-step tutorial for How to Render Pork Fat. ➡️SUBSCRIBE: ua-cam.com/users/marysnest
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▶️RELATED VIDEOS:
- How to Render Animal Fat and How to Use It: ua-cam.com/play/PLkRuW3pBo2U1ERKk2YHA_Z7LJxgtsPhnp.html
- How to Make Tallow: ua-cam.com/video/vjle_1RcYxA/v-deo.html
- How to Make Tallow: Balm ua-cam.com/play/PLkRuW3pBo2U08SEtKihiEBRATHc-32cK3.html
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▶️THE ULTIMATE PREPPER PANTRY SERIES: ua-cam.com/play/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl.html
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Thanks for watching! Love, Mary
Pork fat is terrible for you.
@@marybethmilby6193 it's wonderful. After I started using it for cooking snd baking I have lost over 50 lbs. Without feeling like I'm missing anything. 😁🤔
Have you thought about making a big pot of potatoe soup in the pot with the remaining fat?
@@simonesmit6708 - The wgt loss is Wonderful.. Did you lose the weight with store bought Lard or your homemade Lard?
@@judywhite7782 Home made. The store bought stuff is not good for me due to my allergies to preservatives and chemicals. 😓😁
Thank you Mary, I am old enough to remember when we used lard . Then we were told vegetable shortening was so much better for you. Now we have made full circle, I trust the natural!
Hi Betty, me too! I am so glad these wonderful traditional fats are becoming vindicated. My mom used butter, lard, and tallow… And she’s 97 years old! And her Doctor - who told her to stop eating animal fats - died about 40 years ago! God bless him! Love, Mary❤️🤗❤️
I remember when they tried to tell us that margarine was the “healthier” option. Now we know that butter is much healthier…
@Trail Blazer
Again troll... you apparently know everything about everything, so use some moderation and go away. Enough with the American insults. I’m sure nobody else wants to hear it either.
God bless you!
@@kathkwiltsmargarine is much healthier... For chemical companies stock price! Do you have any idea how much more expensive it would be to use butter in all these processed foods?
Lol
If you haven't already written a book, you need to! I would be happy to buy it!
Thank you!! Will do!!
I second that motion
Me too!
Me three!
🤓
Unless she is of the "tribe" they won't publish. Its a big club and we aint in it.
When I hear , “Hi, Sweet Friends!”, I have to respond aloud with “ Hi, Sweet Mary!”. You are such a joy to spend time with. Thanks for being our own Sweet Friend, Mary!
Oh Mimi!! You are such a sweetheart!! Love you, Mary❤️🤗❤️
For storing lard long term I do a basic canning. Heat jars to 200F for 20 minutes, put the lids and utensils in boiling water, pour the hot fat through a cheesecloth lined strainer. Put the lids on the jars and the lids will seal. I've stored lard this way for more than a year with no issues.
Thanks Johnny Penso I was wondering how to store for long term.
Thanks for sharing this great info!
This works for canning ghee too…. Putting boiling oil/fat into hot, sterilized jars should give a good seal if you put the lid on immediately after cleaning the rim of the jar carefully… you can test for water with a mirror or glass bowl/dish held over the boiling fat (use tongs or a long handle)… If there’s no steam on the mirror or bowl, you’ve cooked out all the water…
@@kathkwilts This is the way I can everything. I learned this canning method from my Dad who learned it from my Grandmother who was born in 1900. She canned that way her whole life as did my Dad. I've canned thousands of jars of soups, stews, fats, bone broths etc. for 20 years without a single lid popping.
bookmark!
For those of you who think animal fat is bad for your health ...
Cancer wasn't a thing until Rockefeller found out that fuel oil (not cooking oil) could be used to make pharmaceuticals.
Diabetes, obesity and food allergies weren't a big concern until we were told to stop eating meat and animal fats. Up until about 100 years ago very few people were obese. What happened when,one day, carbs became the base layer of the food pyramid. All illnesses including diabetes, obesity, heart attacks skyrocketed.
Who would you guess benefited from changing the way people traditionally ate throughout human history? It certainly wasn't the average person. This is why so many turn to angels like Mary. We finally got wise to the lies.
Thank you Mary. Love your sweet nature, well thought out lessons and good common sense!
Mix the crusts and a bit of lard with apple bits and Grated onion's. Simmer just to soften the apple bits and onion's. Season with a pinch of pepper and salt. It tastes wonderful on bread. Bone appetite from Finland.
Delicious!!❤️😋❤️
My dad recently butchered an uncommon Chinese breed of pig he was experimenting with. Apparently it is considered the Wagyu of pork. Almost a third of the pig ended up being just pure fat. So that experiment didn't work out so well in terms of meat lol, BUT we're going to try and make a bunch of lard so it's not a total waste. Your way seems the easiest I've seen so far.
Love all of your videos!! ❤️
Yesterday I rendered 10 pounds of pasture raised organic leaf lard that I purchased from my local farm. Thanks for sharing all of your skills with us. 😊
Wow!! Fantastic!! ❤️🤗❤️
Approximately how many quarts would 10 pounds of pork fat render?
Patternmaker
In lieu of cheesecloth, I've used a prepared piece of nylon ladies hosiery or stocking wig cap. The mesh is much finer than a strainer, and the fibers won't clog like that of cheesecloth or towel.
Wow! That is such a fantastic tip! Thank you so much for sharing! I’m going to try that next time I make lard. Love, Mary❤️🤗❤️
Doesn’t it melt at those temperatures?
That’s a really good idea!
I’ve always used lard for frying, roasting and pastry - although I didn’t know about the health benefits! Great to hear a professional cook sing it’s praises. Honestly lard is not one of the bad guys.
I just made soap out of my lard. I also washed some bacon fat and made soap from that too. My grandma taught me that is you let it cool to room temp and get to a solid you can scoop it out and put it into freezer bags and that way you can lay them flat and stack them on top of each other.
Great video Mary. I love the science you share. It’s so educational. So beneficial. This is why I watch your videos. Thank you
You have quickly become my favorite youtuber! Thank you for sharing your wisdom and knowledge! Love you ❤️❤️❤️
Thank you so much for the kind words! It makes me so happy that you’re joining me on this traditional foods journey! Love you too!❤️🤗❤️
What great timing. I've been wondering about lard for a few weeks and was planning to tackle that next. Thanks for this!
Glad it was helpful!
Thank you so much for speaking clearly and slowly for those of us learning.
Thank you Mary ! I’m so glad to find you . I’m learning so much from you !
I use lard all the time for different types of cooking. Out of all the videos of rendering pork fat to lard, your video is the best. Thank you Mary.
Thank you for this info! I recently just picked up about 15 lbs of good lard from an uncle who farms organically. I am very out of practice using lard and tallow, but have been using plenty of butter. Plus, what you have mentioned about the benefits of lard are exactly the nutrients I need to keep improving my health. It is good to hear about the vitamin D going into winter, too! Yay, lard! X D
Wonderful!
In the meantime, get some cod liver oil capsules…
Absolutely! I am always to low in Vitamin D! This is great to know! Especially way up here in northern Minnesota!
@@msgottaneedtoknow Still, doctors say you will never get enough vitamin D from food alone. Keep taking a quality supplement... sublingual is best. I am just now getting over a severe vitamin D deficiency... it is NOT something you want to mess with.
- S.E. Idaho as well. We have longer total winter months here. I'm excited to render some lard to cook with.
Mary you are the best! I’m enjoying all your videos of knowledge, I have a lot of work to do.
I've been rendering our home grown animal fats for almost 40 years, I've always done it in the oven in a big cast iron Dutch oven (many years back we did it in coffee cans). I would heat at 225 and pour it off every half hour or so until it was done - so messy! This is brilliant thank you!
Your presentation is wonderful! So useful and informative, and I thank you. One thing you could also mention next time is that there are many mainstream brands of lard in the supermarkets that one should steer away from, as they contain stabilizers, and also they contain at least a portion of hydrogenated fats, as the industry just simply cannot seem to stay away from hydrogenation and other tampering with our foods.
Hi Sean, How true!! Wonderful point!! Love, Mary
Very true. I have chemical allergies and the self stable lard available in stores makes me very ill.
Thank you for all of the great information regarding the healthful benefits of lard. I appreciate the way you explain the instructions for making this. Very helpful!
So happy to hear this was helpful. Love, Mary
Words cannot say enough. You are so knowledgeable! Enjoy your posts so!
Oh man, Mary is great. I can listen to her all day.
Mary, I am SO glad you did this video! I've been struggling with my lard, and was ready to give up trying. This was perfect - thank you!
I’m so happy to hear that this can help. Love, Mary❤️🤗❤️
@Trail Blazer
Wow, man you certainly have your whining down pat. We don’t care.
Please go starve somewhere else...
@@msgottaneedtoknow Trailblazer just joined UA-cam a week ago to come onto channels to insult people. I hope Mary blocks them. They do not contribute to the “community“ and need to be released to the wild.
Your videos bring a smile to my face. Thank you 🙂
Lady, you're a great teacher! Thank you very much for this video :D
EXCELLENT informarion! Well presented, very detailed. I learned a lot.
Love your videos!! Thank you Mary! ❤️❤️❤️
You are so welcome!
I find it so interesting that many folks are going back to “old-fashioned” ways of cooking. We are learning that lard, tallow and traditional foods are much healthier for our bodies. Thank you as always for teaching us these time tested skills! I wish you were my neighbor! God Bless you Mary 🤍💜
@Trail Blazer
Well Karen, you are “free” to leave.
Trust me, you won’t be missed. ☺️
@Trail Blazer
You are apparently a very sad and lonely person who is looking for some attention. But In fact it’s you being a troll (or a Karen).You have been all over this comment section trying to stir up trouble with your constant American insults. She should just block you but being American- she’s letting you ramble and be insulting, she is a lot nicer than you deserve. You have insulted her weight, called her and all Americans “hoarders” etc. why are you even here? Are you that miserable? Is this what you do all day? That’s very sad.
Mary - you really do it all! Thanks for the tips!
YES! Love this! Thank you sweet friend for sharing this and helping so many achieve success. God bless you friend❤️
Hi, Thanks so much for visiting! And as always, thanks for the kind words! God bless you too! Love, Mary
Thank you.
Excellent channel and website.
Very informative and educating.
Much appreciated! Thank you for the kind words!! Love, Mary
Lovely video once again Mary!
Thank you!
That's a lot of information! I will have to watch again. Thanks
Glad it was helpful!
This is a very informative video. I did not know so much of what you just taught. Wow. Thank you. And PS - this is not the first video of yours that I’ve watched. Thank you again.
So happy you find this helpful!❤️🤗❤️
Love this idea of the colander and pot!
Thanks so much appreciate this video I been wanting to render leaf fat -- this is the best video on this
Oh Janet! Thank you so much for the kind words!! Love, Mary
Thank you so much! I am new to Carnivore diet and really enjoying learning.
You always are very thorough and thoughtful. Thank you
God bless all here.
Thank you kindly!
Thank you for the tips and demo.
My Instant Pot IP-DUO model version rendering back fat cut into very tiny piece in a seiver bowl:
SLOW COOK, ADJUST to MORE, Lid on but loose with under paper towels to absorb water vapour, baking rod in fat to keep temperature in the middle of the batch.
Time: more than 40 hours more, until the fat all out.
Thank you for your channel. You are so informative and helpful
Thank YOU for the kind words and for being here! So glad we’re on this traditional foods journey together! Love, Mary❤️🤗❤️
I could listen to you all day 😍. Even if I don't intend to make lard you are very enticing and make me want to do it. 🇨🇦😁🇺🇸❤️
Thanks for sharing this wonderful process, Mary. Never thought of doing this but will have to try this the next time we get a few slabs of pork belly.
God bless,
Rob
Thanks Rob! Hope it works well for you. Much love to the SG Family, Mary
Nice . Thank you Mary.
While we don't render as much lard as we do schmaltz and tallow, I'm glad to learn this method for when I do render it! This seems like a simple and good way to render it. Thanks!
Happy to hear you enjoyed learning about this method. Love, Mary❤️🤗❤️
Another wonderful video Mary. Thank you very much! It's important to note that lard, like all fats, contains saturated, monounsaturated & polyunsaturated fats. Lard is roughly 50% monounsaturated, 40% saturated, 10% polyunsaturated fat. The vit. D content of lard is also highly variable. Pasture raised pork eating a more natural diet will contain much higher vit. D. levels vs. CAFO raised/finished animals.
Yes indeed!
Thanks for the info.
Made some first time ever today,it came out great!cant wait to make tallow.
Thank you! Great info
Thank YOU for being here!!
Thanks Mary!
Love you Mary!
Love you too! Thanks for being here!!
Excellent video. It's very informative, and I'm going to watch it a few more times. Great rendering ip with metal mesh strainer and no water.
Off subject, why do you have 2 coffee makers?
Thanks, Chuck, in Southwestern Sonoran Desert AZ.
Wow…so impressive!.Thank you!
Glad you liked it!
I love everyone of your videos and always filled with so much information ❤️thank you
I have a sister that lives in Wimberley I’m sure not too far from you !
Thank you so much for the kind words! You are right… We are not far from each other! That’s wonderful! My husband and I absolutely love Wimberley… We were even thinking of looking for a house there if we ever want to move. Love, Mary❤️🤠❤️
Great job! 😍❤
Thank you! 😄
In case no one has mentioned it yet lard also makes a wonderful soap! Which is why I started watching this video, because I’m a soap maker!
I come from a long line of great cooks. We have always made our own lard etc. I enjoyed watching how you make yours. Awesome. Happy Saturday.
Love hearing this!! A family tradition of traditional cooking! Love, Mary❤️🤗❤️
@@MarysNest Family traditions are important. HUGS.
Thank you!
You're welcome!
I love all the bits and bobs in my fats. But then I have to keep it in the fridge or only on counter about a week.
I think they’re tasty! I never strain bacon grease or schmaltz. Hamb grease gets made into gravy immediately or used up in next couple days as sautéing fat. We use little butter here! Meat fats are much tastier!
I bet it is quite tasty!!
thanks for this! lard is something I ended up buying, but next time I'll make it. It's even good for making bird suet.
Yes indeed!
good chef
Dear Mary, so happy to see this, as I have some pork fat ready to be rendered. I have to correct you about the fat - it's mono-un-saturated, same as olive oil, like you said. Thank you for this great information!
Hi Rose, if you’ve been with me awhile… You know that I am the queen of mispronunciations. 🤪 it’s my dyslexia which I didn’t learn I had until my son was diagnosed with it!! I so appreciate when my viewers help me with a phonetic spelling in the comments. Love, Mary❤️🤗❤️
Lard, like all fats, contains saturated, monounsaturated & polyunsaturated fats. Lard is roughly 50% monounsaturated, 40% saturated, 10% polyunsaturated fat.
@@johnnypenso9574 - Yes indeed!
Thank you for this. I did the crockpot method with a bit of water a couple times. I didn’t like that I had water in the end product and I also ended up with a gelatinous broth that’s separated from the oil. I tried to get all the liquid out but realized I didn’t get it all. I’m definitely going to try this next time.
Hi Jenny, yes… That is the exact problem that many people have and that is why I recommend to never add water when you’re rendering animal fat. I also don’t recommend using the slow cooker because every slow cooker is different and some can run very hot and cause the fat… Or at least the Cracklings … to burn which then gives an off flavor to the fat. So I’m glad that the methods that I share will help you be successful. Love, Mary❤️🤗❤️
My grandmother would bake the cracklins in her cornbread 😋
Yum
Hi, Mary! Really love your videos! I live in rural Spain, eat an annimal-based diet, and have lots of local, pasture-raised acord-fed pork fat readily available to me. I use it for cooking, but also for skin and hair care. I find that it smells much less "meaty" than beef fat. Do you know if there is any difference nutritionally between kinds of high-quality aniumal fats (pork/beef/lamb/chicken)? Thanks for all you do!
I am fall in love with your introduce ☺️
Thank you!
14:20 200F for 1 hour, then 225F for 6 hours or so; 15:35 no water but just low temp 200 to 225F in oven for long time. 16:00 no water for rendering so to ensure longer shelving time
Thank you, I was looking for THIS info.
Lost arts!
Something we should start learning, considering what we all may face in the future.
Yes indeed!
Hi, I just discovered your awesome channel. I use lard quite a bit and was very excited to find such in depth information in your video about lard's benefits. I have UA-cam channel where I try to teach a healthy approach to BBQ by cutting out a lot of what makes BBQ unhealthy and just teaching basic, but delicious meals. I am going to do drop a link to this video for my viewers the next time I do a video cooking with lard, because you have perhaps the best, most in depth and comprehendible description of lard and it's benefits on UA-cam. Thank you and I have just subscribed to your wonderful channel.
Welcome!! ❤️🤗❤️
Thank you!@@MarysNest
Thanks for sharing. Our internet went out for a day. Lee had some things to do so he dropped Daniel off and I'm taking care of him and keeping an eye on him.
Welcome back!
Awesome I love keto.
Wonderful!!
Hey all.. Hello Mary in Denmark we take roastet onions and put in the lard taste super good or bread Lard and good lay of raostet onion.
Sounds delicious!!
Love my Lard. Made 24 quarts this fall. Will last a looonnngg time. I have an old recipe for yellow lard cake. So moist and delicious. A favorite at parties.
Wow!! That sounds wonderful!! ❤️😋❤️
Please share your recipe! 💓
@sunshinegypsea
Pretty easy.
Makes lots of cake. She made it for family gatherings. Especially funerals.
2 1/2 cups milk
1 1/4 cups Lard
2 1/3 tsp. Vanilla
(Ggram made her own with a vanilla bean and rum)
2 1/2 Tbls. Baking powder
5 1/2 cups sifted flour
2 1/2 tsp. Salt
3 1/8 cups sugar (odd amount 🤷♀️)
5 eggs (unbeaten)
Mix lard, 5 Tbsp. Milk and vanilla until fluffy. Sift flour, salt, sugar and baking powder together. (Flour will then be sifted twice) add to lard mix. Add 2/3 of the remaining milk, beat until smooth. Add rest of milk and eggs. Beat until smooth. Pour into lard greased and floured pans. Bake at 350 degrees for 35 - 45 minutes. Toothpick test. Frost with peanut butter.
Ggram had a huge pan she used. Made about 50 2x2 squares. Delicious. Thank you for asking for recipe. Brought back many memories to this old woman. ❤️
@@k8o568
@@k8o568
Ty
LETS GO!!!!!!!!!!!!
Hi Mary, I recently purchased store bought lard and would appreciate your knowledge and suggestions on canning it. Thanks in advance🙏
Half lard and half butter is my favorite pie crust!
Hi, mary. I think you are delightful person. I have one question about cooking down when there's water in the oil. Could I just do a low boil )keeping an eye on the temperature) until all the water evaporates?
This would seem like an easy way to get rid of the water before putting it into jars.
Again, thank you for what you do, and how you do it. You positively affect more people's lives than you can likely imagine.
I forgot to mention that I can tell when the water is pretty much all gone when I put a glass lid on and there is no longer any condensation.
First time larding, using a turkey roaster, send to work well
Just prepared a Pork Butt to pressure can. Saved the fat to render. 1st time to make lard. Wish me luck. 😉
Great video Mary. Approximately how many quarts would 10 pounds of pork fat render??
I did just as you said, but my cracklings never got dark brown, only honey, golden in color. I increased the temperature but then the lard turned honey in color. I was transferring the lard to another container every so often so that lard is white. Thanks for the information.
What a charming and intelligent Lady you are!
I would appreciate a video about how to make gelatenios chicken stock or broth, NOT BONE BROTH, from STEWING/LAYING HENS but without feet. I’m also interested in what hens have more collagen and connective tissue, young chickens with a lot of meat or tough old stewing hens. Thank you very much for sharing so much great content
Sounds great! I'll add it to the list. Love, Mary
@@MarysNest Hello Mary, thank you for responding. That would be awesome. I moved to another city and now I have the opportunity to get organic stewning hens. I would be more than happy if you can show me how to make gelatenious stewing hen broth. Thank you very much
Older hens have more connective tissue.
U rly do want to use chicken feet! Just try it once!
@@MarysNest I´m also interested how to make stewing hens properly. Merci
What I just learned is that bone broth gives type one and type three collagen and that chicken broth gives type two collagen which is your connective tissue and ligaments primarily
Nice
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OMG, this video is coming just in time. I am heading to pickup my beef from the butchers and I did get the tallow this time and was not sure what to do. Heading over to your tallow video now!!!!
Hi Tina, Wonderful!! Hope it helps. Love, Mary
Mary, what a great informative tutorial! It’s amazing to me how much you know! My son who lives in Oregon butchers pigs and I’m sending this tutorial of yours in to him. I am going to tell him I want a few (at least) jars of lard for Christmas. I know he has never done this, but he can learn this for his mother. We are going there for Thanksgiving! I would love to come back w/ some!! When I listen to you, I feel you are directly talking to me. Your voice is so sweet and kind and gentle. I would get soooo tired talking so much, but you have such a great ability. Thanks ,Mary, for being a friend and teacher. Love to you and your family (including your dog)!
Oh Anne! Thank you so much for the kind words!! Hope this video helps you son and you can get your lard! Love, Mary
Have you ever made crackling corn bread? It's really good.
I bet that's delicious!!
This is helpful! I took lard i had in the freezer and set it out to thaw and forgot about it, will it still be ok to use if it was left out for a few days?
Did you intentionally match your apron to your pot? Looks great!
LOL!! I hadn't thought about that but what a good idea!! Love, Mary
Hi, Mary. I can't tell from the video if you used the same pot for rendering that is in your Amazon lists. Was it a 12qt enameled inside & out cast iron pot? I am looking for something that is oven proof, and a bit more economical than name brand cast iron. thanks!
Hi Mary. I’m trying to learn the best way to render lard that it’s shelf stable for a long time. Do you have to wait until the fat sinks and then rises again? Or is it okay when the fat sinks and there’s no bubbles anymore? Also, should you add water after rendering to (what other people say anyways) draw out more impurities and then drain the water out and bring lard back to a boil or something? I just want to know how to get a nice white, mild tasting product that’s rendered properly and stores well.
Thanks for the video. Is that a statue of St. Lawrence holding the grid iron above your sink?
Hi Jason, It is indeed!! The Patron Saint of Cooks!! Love, Mary❤️🤗❤️
It’s important to label the jars with content and date especially if you’re going to put some in the freezer. I recommend putting all the room temperature jars into the fridge overnight and transfer them to the freezer the next day. This prevents temperature shocks that could break the jars. Going from a warm room temperature to freezing can stress the glass. Do you have a “crackling cornbread” recipe. I lost mine in a house fire and need a new one.
In Germany we put the cracklings into our Schmalz. Soooo delish
Yum!!
I am canning sausage soon. Can I use the grease from the ground sausage
🖤 Hi sweet Mary!
❤️🤗❤️
Hi Mary. Could you place a coffee filter into your Strainer?
You could but it might absorb some of the rendered fat. However, another commenter here left the best idea! She said to line your strainer with a clean piece of nylon pantyhose. That would work like a charm and not absorb much of the fat. Love, Mary
This method is so much easier and safer! Can it be used for beef or chicken fat as well? Or only pork?