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How to Render Lard

March 27, 2012
9:47 pm

fairwindsfarmgal

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http://www.motherearthnews.com/common-fare/how-to-render-lard.aspx

This article makes rendering lard sound so easy. I am so looking forward to doing this.

March 27, 2012
11:24 pm

Miss Judy

West Central MO

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The last time I was around lard rendering was soooo many years ago…but I still remember it. My folks had butchered 4 hogs. Now that was a lot of fat! That was before the leaner trend and hogs were butchered fatter. It was in the late 50's.

I don't remember it as being difficult to do…just time consuming and tiring.

the smell wasn't so pleasant…but the end product in a pie…mmmmm. My mouth is starting to water.

March 27, 2012
11:31 pm

Ross

Bel Air Maryland

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Giggle!!! I haven't bought "shortening" or veggie oil in ten years. For the most part I use poultry fat and bacon fat. I have made pie crust with a mixture of beef tallow and rendered pork fat and that turns out to be one of the best pie crusts that I have ever made. Animal fat has flavors with which corn and cotton seed and soy beans just can't compete.

March 28, 2012
7:27 am

CATRAY44

By a lake in S. Michigan

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If this helps, Suzanne has a step by step tutorial on Farmbell…

http://chickensintheroad.com/farm-bell-recipes/how-to-render-lard/

March 28, 2012
7:41 pm

Bev in CA

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April 20, 2011

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We used to raise our own pork. I followed the same process that Suzanne does. I did use a big roaster and did it in the oven on low heat. The best fat was from the inside of the body cavity. It is called leaf lard from the way it is layered. I didn't rush it because you don't want a burnt or charred taste. When finished I strained it through cheesecloth. Makes the best pie crust, etc. When you think about it you are not eating the whole pie but a slice. Health wise I feel it is better than the alternatives that you buy. You know what you are using, it is pure, no additives, etc. Everything that is added to our food that we don't know adds up and can't be doing us any good. Making your own lard is not hard at all.

March 28, 2012
8:09 pm

Ross

Bel Air Maryland

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I was reading a web site the other day about hog butchering and processing the animal. They rendered the lard and then put the cracklins in a press to squeeze out the rest of the lard. The cracklins were saved and used in biscuits.

March 28, 2012
9:27 pm

Miss Judy

West Central MO

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I remember eating the cracklins'. pink-pig Mom wouldn't let me eat too much of them…no one else liked them…. so she gave them to the dog. That just made me mad! grrr However the dog ate too much and got sick…I remember feeling very smug about that laugh

March 29, 2012
11:20 am

fairwindsfarmgal

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I asked at the USAF commisary for pork fat or beef fat…but they said their meat comes in already trimmed. Suggested I try an independent grocer.

I wish we had hogs but I know it will be a while before we're ready for them.

Thanks, Suzanne, for the step-by-step instructions.

March 29, 2012
3:01 pm

Bev in CA

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Question? My girl friend MaryLou asked if lard can be frozen or canned. Especially if you had quite a bit. I had never done either one. Does anyone know?

March 29, 2012
3:26 pm

fairwindsfarmgal

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Both will work so I've read…Check out Nancy at Ingleside Farm in Virginia…she raises American Guinea Hogs (among other things) and has canned lots.

http://www.inglesideicelandics.com/

March 29, 2012
5:37 pm

Bev in CA

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Thanks so much for the link. Always learn something new everyday here. There is supposed to be a site showing which stores are using red slime, I am going to sleuth that out. I am also going to start making my own lard again. Thanks for the inspiration.

March 29, 2012
7:31 pm

CATRAY44

By a lake in S. Michigan

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I freeze my lard. Not sure canning is safe, long term…

Hmm. Looking online, I see that many do store it for up to three years. They sterilize the jars and pour in the hot lard, which seals the jars. I would love to hear from others, regarding how long it keeps and the safety of storing it long term.

March 31, 2012
9:52 am

kellyb

Mighty Chicken

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I have both lard and tallow in canning jars on my shelves. I heated the jars, fat and had the lids in hot water. I poured the fat into the hot jars, wiped the jar rims well with vinegar to remove any grease and then capped with hot flats and rings. When the jars cooled the lids sealed. Note, I do not consider this canned, the jars just sealed because of the temperature difference. I have had the jars stored for almost 2 years. I just used some of the tallow to make soap. It was fine. As with any fat, use your nose. If it is racid you will know immediately.

I believe the lard you can buy at Wal-Mart doesn't require refrigeration either.

April 2, 2012
10:55 pm

CATRAY44

By a lake in S. Michigan

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The lard from Walmart is hydrogenated….

April 3, 2012
7:55 am

miki

Mississipi

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April 3, 2011

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CATRAY44 said
The lard from Walmart is hydrogenated….

Thanks. I did not know that but somehow it figures.

Where are we going and why are we in a handbasket?

April 3, 2012
9:34 am

Ross

Bel Air Maryland

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If the fat is heated to 220F. it will remove any water. if heated to 250F. it will distroy any bacteria and their spores. The jars can be filled with just a fraction of an inch head space because the fat will shrink as it cools.

April 3, 2012
11:11 am

fairwindsfarmgal

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Well, now I just need the fat…must make some calls.

April 4, 2012
8:47 pm

Ross

Bel Air Maryland

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I was just reading a one pound container of Lundy's lard. By law the USDA and the FSIS must include on the label everything added to or done to a food product. My Lundy's lard contains BHA and BHT. There is no statement concerning any other modifications to the content.

April 4, 2012
9:14 pm

fairwindsfarmgal

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and where do you purchase Lundy's Lard? I was told that Bi-lo sells lard..in a brick like butter.

April 5, 2012
3:42 pm

Ross

Bel Air Maryland

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I saw lundy's lard in Mar's market the other day and I buy mine in Safeway if your market doesn't stock it ask.

I save all of the rendered fat from cooking and it can amount to quite a bit in a month.

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