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 ➡️Be sure to head over to my UA-cam channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: UA-cam.com/MarysNest ➡️FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ ➡️FREE EMERGENCY FOOD SUPPLY LIST AND MEAL PLAN: marysnest.com/how-to-build-a-2-week-emergency-food-supply/ ➡️SUBSCRIBE TO THE FREE TRADITIONAL FOODS NEWSLETTER: marysnest.com/signup-traditional-foods-newsletter/ ➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ua-cam.com/users/marysnestjoin ▶️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 ▶️RECENT VIDEO UPLOADS: ua-cam.com/users/MarysNestvideos ➡️POPULAR VIDEO SERIES: ▶️MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html ▶️THE ULTIMATE PREPPER PANTRY SERIES: ua-cam.com/play/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl.html ▶️HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html ▶️HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: ua-cam.com/play/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08.html ▶️THE ULTIMATE “NOURISHING TRADITIONS” TRADITIONAL FOODS SERIES: ua-cam.com/play/PLkRuW3pBo2U08QTxHX-n8ozvP_UfeWuL8.html ➡️FOR THE PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. ➡️And for more in-depth info...➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ua-cam.com/users/marysnestjoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Thanks for watching! Love, Mary
@@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. 😁🤔
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!
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❤️🤗❤️
@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.
@@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
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.
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.
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.
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!
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. 😊
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!
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
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.
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.
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.
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
@@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.
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.
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 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.
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.
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.
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.
@@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.
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!
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!
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)!
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❤️🤗❤️
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.
@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. ❤️
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!
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.
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 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.
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.
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❤️🤗❤️
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
@@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
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
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.
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.
Hello Mary, this is an extraordinary tutorial, since I've started back using lard. My mother used it when we (my siblings & i) were growing up. My grandfather had a farm & he made lard, butter & canned veggies. I heard bout ur channel from Bbq Southern Style (Pit Master). I have a question, if I bought the fat for making lard from a butcher what would I ask for exactly? TYFS. Be blessed..😊
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❤️🤠❤️
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, 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.
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.
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!
Hydrogenation is the action to make trans fats, fats that add hydrogens to straighten out chains of fatty acids, but instead of straight, it kinks it on the opposite side, which makes it trans and almost straight... The flatter the chain, the tighter the stack, the tighter the stack, the more solid it is.
nice technique. I need a nice colander like that. I like the fine screen colander you used. That's a nice hands off style of rendering if I'm busy. thanks for the video I usually make lamb or beef tallow and also render deer fat to make suet blocks for my chickens to get them thru the winter. I haven't found that water is a problem with tallow not sure about lard but the tallow seperates from the water strongly and you can pat the chunk of rendered tallow dry if you use the water boiling method of rendering. Have you ever tried that Mary? I think you'd be interested. The cool part is that if you have strong fat or want to make balms, soaps etc with the animal fat the simmering water method keeps anything from burning and the gameyness goes into the water and really clarifies it so it's pure white and odorless. After simmering and straining you let it solidify in the fridge or in a cold room for a day. Then remove the block of tallow at the surface. The underside of the block has a little eighth inch layer of inferior softer fat and impurities. I just scrape that clean with a butter knife then pat the block dry,melt it back down in a pan, strain into jars or make bricks of it using molds. That way I can make balms, candles and soap. I make a cracked heel farm hands kind of balm with fresh dried lavender and usnea lichen. It's super healing. Way better than plant oils for skin healing.
@Maria I basically just get a stock pot and use a meat grinder to grind the fat so there is a lot of surface area so it renders really fast. Just put your ground lard or beef suet or whatever you have into the stock pot and top it off with water to just above the fat. Then slowly simmer it for an hour. While it's still hot strain all the liquified fat and water into a seperate stock pot or container large enough to hold it all. then just leave it in a cold place for at least 24 hours. then just process the block of fat on the top as I described. If you have a double boiler it's a good way to remelt down the fat before straining into jars. I use a fine mesh strainer but if yours isn't super fine put it thru a jelly strainer bag or cheesecloth placed inside your metal strainer to eliminate any debris at the bottom. Let me know if you need any more help and I'll walk you thru it if you want
@Maria also if you don't have a meat grinder but know a butcher you can buy the animal fat and usually a butcher will grind it for you so you can skip that step of grinding. it's less messy plus A LOT faster and easier than trying to mince the fat with a knife or food processer
Your welcome. It really works well just make sure you pat it really dry with a clean towel before remelting. I like to just wrap the block in a towel and let it really wick the moisture away before remelting. Honestly if you do it thoroughly you can have it for cooking too. I've refined my process to the point where I store pint jars in the basement at about 50 to 60 F year round for 3 years and I don't smell any rancidity.
@Maria another thing is if you miss the cracklins from doing the no water method you can still just keep the filtered remains of the fat and fry it up in a small amount of oil after jarring up the lard. That way you get the best of both worlds because I know I like to sprinkle some cracklins on a fresh salad or in some stew or chili or something.
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.
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!
Yes you can, I raise pastured pigs and render the leaf lard from them. It freezes very well for a year or longer if stored airtight. I pour mine into rectangular containers and refrigerate- then weigh and cut into sticks like butter. I wrap these in parchment paper and then store in a freezer bag.
I still think sat fat is best fat, not the monounsats. I rarely use EVO, just for dressings, MAYbe on roasted vegs or to start an Italian dish. I prefer bacon grease or even hamb grease for roasting veg. And always have meat in Italian dishes so that’s what my aromatics get sautéed in 99% of the time.
So if your kickin it old school you would cook fat in pan and strain it. I know my Great Aunt dud it that way end strain with cheese cloth. Im sure she made lotions, soaps on the farms. I wish at the time I would have been old enough to have learned. We used yo help her churn milk for cheese and butter. It was fun we all took turns hanging on the churn stick..she had a way of making chores fun😊. She also taught us about natural foods some may consider weeds.
Yes indeed. Put the pork fat into a large pot and keep your stove temp as low as possible. Check on it and stir it regularly. It will take about 2 hours or so but watch it carefully. Love, Mary
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
➡️Be sure to head over to my UA-cam channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: UA-cam.com/MarysNest
➡️FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/
➡️FREE EMERGENCY FOOD SUPPLY LIST AND MEAL PLAN: marysnest.com/how-to-build-a-2-week-emergency-food-supply/
➡️SUBSCRIBE TO THE FREE TRADITIONAL FOODS NEWSLETTER: marysnest.com/signup-traditional-foods-newsletter/
➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ua-cam.com/users/marysnestjoin
▶️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
▶️RECENT VIDEO UPLOADS: ua-cam.com/users/MarysNestvideos
➡️POPULAR VIDEO SERIES:
▶️MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html
▶️THE ULTIMATE PREPPER PANTRY SERIES: ua-cam.com/play/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl.html
▶️HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html
▶️HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: ua-cam.com/play/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08.html
▶️THE ULTIMATE “NOURISHING TRADITIONS” TRADITIONAL FOODS SERIES: ua-cam.com/play/PLkRuW3pBo2U08QTxHX-n8ozvP_UfeWuL8.html
➡️FOR THE PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description.
➡️And for more in-depth info...➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ua-cam.com/users/marysnestjoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉
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. 😓😁
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!
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
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!
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.
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❤️🤗❤️
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
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.
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!
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
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.
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.
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!!❤️😋❤️
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.
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 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.
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.
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.
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 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 so much for speaking clearly and slowly for those of us learning.
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.
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!❤️🤗❤️
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 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!!
Oh man, Mary is great. I can listen to her all day.
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
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❤️🤗❤️
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
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❤️🤗❤️
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
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
Thank you so much! I am new to Carnivore diet and really enjoying learning.
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!❤️🤗❤️
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!
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
You always are very thorough and thoughtful. Thank you
God bless all here.
Thank you kindly!
Lady, you're a great teacher! Thank you very much for this video :D
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. 🇨🇦😁🇺🇸❤️
Great video Mary. I love the science you share. It’s so educational. So beneficial. This is why I watch your videos. Thank you
Words cannot say enough. You are so knowledgeable! Enjoy your posts so!
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!
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!
Mary you are the best! I’m enjoying all your videos of knowledge, I have a lot of work to do.
Just prepared a Pork Butt to pressure can. Saved the fat to render. 1st time to make lard. Wish me luck. 😉
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!
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.
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.
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
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.
Excellent channel and website.
Very informative and educating.
Much appreciated! Thank you for the kind words!! Love, Mary
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
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.
EXCELLENT informarion! Well presented, very detailed. I learned a lot.
That's a lot of information! I will have to watch again. Thanks
Glad it was helpful!
Thank you Mary ! I’m so glad to find you . I’m learning so much from you !
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
Love this idea of the colander and pot!
Hello Mary, this is an extraordinary tutorial, since I've started back using lard. My mother used it when we (my siblings & i) were growing up. My grandfather had a farm & he made lard, butter & canned veggies. I heard bout ur channel from Bbq Southern Style (Pit Master). I have a question, if I bought the fat for making lard from a butcher what would I ask for exactly? TYFS. Be blessed..😊
Your videos bring a smile to my face. Thank you 🙂
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!!
Made some first time ever today,it came out great!cant wait to make tallow.
My grandmother would bake the cracklins in her cornbread 😋
Yum
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❤️🤠❤️
I love that you freeze it too. 💕NonnaGrace 🐓
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❤️🤗❤️
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
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.
Love your videos!! Thank you Mary! ❤️❤️❤️
You are so welcome!
Lovely video once again Mary!
Thank you!
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.
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!
Mary - you really do it all! Thanks for the tips!
Nice . Thank you Mary.
Wow…so impressive!.Thank you!
Glad you liked it!
Love you Mary!
Love you too! Thanks for being here!!
Hi Mary, I recently purchased store bought lard and would appreciate your knowledge and suggestions on canning it. Thanks in advance🙏
Hydrogenation is the action to make trans fats, fats that add hydrogens to straighten out chains of fatty acids, but instead of straight, it kinks it on the opposite side, which makes it trans and almost straight... The flatter the chain, the tighter the stack, the tighter the stack, the more solid it is.
nice technique. I need a nice colander like that. I like the fine screen colander you used. That's a nice hands off style of rendering if I'm busy. thanks for the video
I usually make lamb or beef tallow and also render deer fat to make suet blocks for my chickens to get them thru the winter. I haven't found that water is a problem with tallow not sure about lard but the tallow seperates from the water strongly and you can pat the chunk of rendered tallow dry if you use the water boiling method of rendering. Have you ever tried that Mary? I think you'd be interested.
The cool part is that if you have strong fat or want to make balms, soaps etc with the animal fat the simmering water method keeps anything from burning and the gameyness goes into the water and really clarifies it so it's pure white and odorless. After simmering and straining you let it solidify in the fridge or in a cold room for a day. Then remove the block of tallow at the surface. The underside of the block has a little eighth inch layer of inferior softer fat and impurities. I just scrape that clean with a butter knife then pat the block dry,melt it back down in a pan, strain into jars or make bricks of it using molds. That way I can make balms, candles and soap. I make a cracked heel farm hands kind of balm with fresh dried lavender and usnea lichen. It's super healing. Way better than plant oils for skin healing.
Thanks for sharing your technique! Love, Mary
@Maria I basically just get a stock pot and use a meat grinder to grind the fat so there is a lot of surface area so it renders really fast. Just put your ground lard or beef suet or whatever you have into the stock pot and top it off with water to just above the fat. Then slowly simmer it for an hour. While it's still hot strain all the liquified fat and water into a seperate stock pot or container large enough to hold it all. then just leave it in a cold place for at least 24 hours. then just process the block of fat on the top as I described. If you have a double boiler it's a good way to remelt down the fat before straining into jars. I use a fine mesh strainer but if yours isn't super fine put it thru a jelly strainer bag or cheesecloth placed inside your metal strainer to eliminate any debris at the bottom. Let me know if you need any more help and I'll walk you thru it if you want
@Maria also if you don't have a meat grinder but know a butcher you can buy the animal fat and usually a butcher will grind it for you so you can skip that step of grinding. it's less messy plus A LOT faster and easier than trying to mince the fat with a knife or food processer
Your welcome. It really works well just make sure you pat it really dry with a clean towel before remelting. I like to just wrap the block in a towel and let it really wick the moisture away before remelting.
Honestly if you do it thoroughly you can have it for cooking too. I've refined my process to the point where I store pint jars in the basement at about 50 to 60 F year round for 3 years and I don't smell any rancidity.
@Maria another thing is if you miss the cracklins from doing the no water method you can still just keep the filtered remains of the fat and fry it up in a small amount of oil after jarring up the lard. That way you get the best of both worlds because I know I like to sprinkle some cracklins on a fresh salad or in some stew or chili or something.
Half lard and half butter is my favorite pie crust!
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’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.
Love learning this. Thank you so very much. 💕NonnaGrace 🐓
In Germany we put the cracklings into our Schmalz. Soooo delish
Yum!!
I am fall in love with your introduce ☺️
Thank you!
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!
First time larding, using a turkey roaster, send to work well
Thank you! Great info
Thank YOU for being here!!
Thanks Mary!
WOW. THOSE VITAMIN D facts are absolutely correct
What a charming and intelligent Lady you are!
Great video Mary. Approximately how many quarts would 10 pounds of pork fat render??
Hi Mary! Can you freeze you lard when it's rendered safely; and if so, how long could you store it?
Yes you can, I raise pastured pigs and render the leaf lard from them. It freezes very well for a year or longer if stored airtight. I pour mine into rectangular containers and refrigerate- then weigh and cut into sticks like butter. I wrap these in parchment paper and then store in a freezer bag.
That’s a great idea! Thanks 😊
I still think sat fat is best fat, not the monounsats. I rarely use EVO, just for dressings, MAYbe on roasted vegs or to start an Italian dish. I prefer bacon grease or even hamb grease for roasting veg. And always have meat in Italian dishes so that’s what my aromatics get sautéed in 99% of the time.
Yes, I'm with you. I think the traditional saturated fats are wonderful.
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❤️🤗❤️
Have you ever made crackling corn bread? It's really good.
I bet that's delicious!!
So if your kickin it old school you would cook fat in pan and strain it. I know my Great Aunt dud it that way end strain with cheese cloth. Im sure she made lotions, soaps on the farms. I wish at the time I would have been old enough to have learned. We used yo help her churn milk for cheese and butter. It was fun we all took turns hanging on the churn stick..she had a way of making chores fun😊. She also taught us about natural foods some may consider weeds.
I don't have an oven.
Is there a way to make lard over the top instead? Thank you in advance!!!
Yes indeed. Put the pork fat into a large pot and keep your stove temp as low as possible. Check on it and stir it regularly. It will take about 2 hours or so but watch it carefully. Love, Mary
good chef
I am canning sausage soon. Can I use the grease from the ground sausage