As fat begins to melt, scoop out liquid and strain over a sieve lined with cheese cloth. To use the oven, set the temperature to 250 F, place the fat in an oven-proof pan, and let cook—stirring occasionally—until rendered. Preheat the oven to 200 degrees. But you can use a dutch oven, a casserole dish or anything you’d baked food in. I did put it through the grinder after we made our sausage. Strain out the solid pieces and allow the liquid to cool. Cook the pork loin for 10 minutes in the 400-degree oven. Loved making this tallow balm, such a simple and powerful skincare item. No fancy tools needed, although a meat grinder will make the job quicker. I rendered pork fat once…outside…in a slow cooker. Do this until they are all coated. The great news is no matter the fat youre rendering, the method is the same. Pour fat into containers or jars of choice. Dont be scared of rendering fat… You want to get the very best, not just some random, mass produced animal fat. Bear fat is new to us. Fatback also makes light, mild lard. Because of this recipe, I now use tallow balm instead of store bought lotion. This is often made with beef fat as well, and the process is the same. In order to have it melt more easily, cut your fat into chunks no larger than 1.5 inches. For oven – Set the oven at 250oF. So far I made candles with the back fat and love the results! Remove solids and discard. Chill the fat almost to freezing before you cut it. You may be wondering why I would want to render lard to use in cooking and baking. You can render lard on the stovetop, in the oven or easily in your slow cooker. Might I be brave enough to try myself…? I don’t make a lot of pies but I will second your Mom’s opinion…lard as in real lard!! Lay on baking sheet. XO, Candi. 5. stir about every 15 minutes to break up fat clumps. Add the water (optional). Ways to render lard. Remove from the heat when the fat and … It was much easier than we thought it was going to be and works great to use for cooking. How to Render Lard in a Crock Pot. Whichever method you choose, just remember that if you’re wanting a neutral flavor for using in pastries and pie crusts, cook it over very low heat, otherwise your lard will have a much stronger, … 4. Place your pork in a pan with a rack, put it in the cold oven, and turn it on. Temperature should be set for 350F. The wet method just means you add the fatty pieces to a pot with some water and start simmering until the fat separates from the solids. It'll go a lot easier. My mama always said, “If you want something done right, then you need to do it yourself!” Sooooo, my mom didn’t actually say that, but somebody did and they are right! He said pork lard is preferred for cooking, as beef is too strong for baking pastries. I can barely keep my husband off aspartame, I’m always freaking out about the fake stuff, but no wonder. Can I use this lard in a pie? Step 3: Turn on slow cooker Place the lid … The excess water and other impurities in the fat are removed. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. Rendering animal fat in my crock pot is my favorite method. Label it and put either in a cool dark place, fridge or if no other place, the freezer. This way you've evaporated the water and it will last longer. Typically, recipes call for around 2 hours at 180C/ fan 160C, then a further 30 mins or so at 200C/ fan 180C. You can render lard in a heavy pot (Dutch oven is perfect) in the oven between 225-250 degrees F, on the stove top over low heat (start at “2” and once it begins melting turn it down to “1”) or in a crock pot on LOW. Venison for Dinner is a participant in Amazon's Associate program and as such I earn from qualifying purchases at no additional expense to you. I want to try the slow cooker next. 2. My skin is so happy! Melt It Down. They are my official taste testers! Well, that just isn’t what I am talking about! I then poured the liquid lard into smaller jars. I love that you have done this before and know just what you are talking about! Home » Condiment » How to Render Pork Fat into Lard. Everyone stopped using lard and shortenings became the go-to fat! Before you just go out and purchase a tub-o-lard, be careful. Very flaky. I’ll update this when I try! Storing in freezer containers are genius! Wet method . Okay, so if I really was Caroline Ingalls, I would probably be cooking this outside in a giant cast iron pot over a wood fire. Watch carefully and stir often to make sure it doesn't burn. Some people also add a tiny bit of water, though I never have. I haven’t repeated the process as I don’t use a lot and I do save bacon grease which works for most of what I want, i.e. When your oven-safe dish is full, pop it into the oven without a lid. Not really! Place the fat into the pan. For stove top – Set the burner on low. Heres the book https://amzn.to/3ljrkaB. When you render any fat, be it lard or tallow, you need to make sure you allocate enough time for the job. Then we learned about trans fats and why hydrogenated shortenings just aren’t that good for us. Years ago I did a post on. makes the best crust and any flaky pastry item that calls for a fat other than butter. As soon as the "cracklings" start to turn a greyish brown and all the fat is melted, strain it through a fine mesh strainer, You DO NOT want the cracklings to start sizzling or they will flavour the fat. You might need to cook oven- baked ribs covered or uncovered, depending on the type of ribs and whether you’re using a sauce. Place the fat in an oven proof pan with a lid and stir occasionally. Your animal is what he eats and the fats store the worst of it. It is not a hard task, but it is a time-intensive task (most of the time being passive time). I don’t see it. My mom says lard makes the best pie crusts. How to render lard. You then filter the solids from the liquid fat. This process will take 2-4 hours to complete. Print Recipe. Keep … Use the lowest heat possible or the lard will taste too strong. Copyright 2021 Beyond the Chicken Coop - All Rights Reserved. But I had no idea which pan I should pull out from the racks full of them, how long this process should take, or what to look for along the way. Take an old cookie sheet. Place in a large pot (for the stove top), a large pan (for the oven) or your slow-cooker insert. Dont be scared of rendering fat! Spray it with Pam, In a bag, combine all ingredients except the side pork. Dont be scared of rendering fat! You will see the fat floats to the top and you can skim it off. There is just something really special about putting in all the time and effort to render your own lard and tallow. 3. No fancy tools needed, although a meat grinder will make the job quicker. Just enough to barely cover the bottom. You mentioned a book but said you would leave the name below. Thanks for sharing! Patiently monitor the core temperature of the meat as it cooks. It can be done on the stove, in an Instant Pot, in your slow cooker, or even in the oven. 1/3 cup water. This whole process took about 3 hours. Have to admit it is delicious!! Place your pork loin fat side up in your roasting pan. The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. Print Recipe. Crazy, right? Lard. 5. I must admit, making lard did bring out the Ma Ingalls in me….made me feel right in the midst of Little House on the Prairie. Rendering your own lard is as simple as it gets. Oh whoops! Working with the fat at as frozen as possible (Its easier to handle this way) chop it into a 1 inch dice or smaller OR slice into strips that will fit in your meat grinder and run it through the meat grinder. First rendering is taking fat (in this case, pork fat) and cooking it over a very low, slow heat to get just the very, very purest of the fat (think clarified butter.) The most important thing though, is knowing you have good quality fat from a good quality animal raised in organic ways. This helped make certain only the liquid made it through. we butchered a hog in November at the time I had no energy or time to render my fat. 1. cut fat into small approx 1/4″ pieces–kitchen scissors made it easy 2. put into deep oven-proof pot — I used a metal stew pot/dutch oven 3. put into the center of a COLD oven then turn on to 300F –no hotter–on middle rack 4. cook LOW and SLOW for about 1-2 hours. She said when vegetable shortenings came out, they were touted to be much healthier because they were made from vegetables! Supplies pork fat large clear dish cheesecloth freezer jars. This is not bad, its just not ideal, Dump the strained fat into a clean pot and warm on medium low heat until no steam comes out. How do you get rendered fat? I knew the gist of rendering: You cook down the bacon until its gummy white fat melts into grease. I’ll update this when I try! Thanks for stopping by and leaving a message! Remove and discard any lean as you go. About half way through the baking time, check and turn over with a tong. Makes sense right? Then add one strip at a time, coat evenly. I started with 5 pounds of pork fat and cut it into 2 inch pieces and threw it into a large dutch oven pot. Welcome! Does it sometimes take over 24 hours to render 5 lb fat? It takes longer than rendering fat on the stovetop in a cast iron skillet, but here’s why I prefer my crock pot over my skillet for lard: It’s low-maintenance. Thanks for the recipe! The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. I had rendered lard before and it was very strong tasting, this recipe and video tips taught me to strain out the bits much sooner, and my lard turned out fabulous! We just butchered our 3rd hog in October and we rendered the lard for the first time. Now that sounds interesting! We got our fat from him. I didn’t want all my hard work to go to waste! When you have a good amount melted, start scooping it off and straining. However, Now I see all the other things to do with “clean” lard and will be more careful when I render the fat down. I did half on the stove and the other half in the crockpot bubbling on low. We're all familiar with 'suet cakes' that are popular for feeding wild birds. For this article, I used pork fat, so we will focus on rendering lard. Lard is supposed to be able to be stored at room temperature without spoiling. When the core temperature of the meat reaches 118 to 120 degrees, remove it from the oven. Plan a good three to four hours for rendering your lard. If you make your own: rendered pork fat has NO trans fat, less saturated fat than butter, and twice as much monounsaturated fat as butter. Place the fat in a saucepan with a lid and monitor the fat, stirring occasionally so the cracklings don’t burn. Beef short ribs have more fat and tenderness than pork, so you cook them uncovered. I’ll keep you posted! Go slowly over gentle heat, especially at first. Stir every 45 minutes or so with a wooden spoon. Put liquid into a storage safe container. I bought some a few years back to use in tamales. Initially, the fat will have a translucent appearance which will slowly change over time. In all cases, you know it is ready when there are dry cracklings floating in a clear fat liquid. This is the step that keeps the pork from becoming dry and tough! Slow and low is the key…did I already say that? I've kept it in a cupboard at 15C/60F for a couple years without it going bad, but your climate may be different. Chop up your beef fat into small pieces, taking off any left-over meaty pieces the butcher may have missed. It’s funny, this is something my Ukrainian grandmother would have totally done. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. Add 1/4 cup of water to the slow cooker to prevent the fat from burning - it will evaporate during the rendering process. I’ve been trying for two days to render about 10 lb pork fat and it’s taking FOREVER! Beef leaf lard/kidney fat I use for tallow balm, Beef back fat we use for deep frying and oven roasting. We do raise our own pigs, but Rod uses that fat to add to his homemade sausage so we had to purchase some extra fat in order to make lard. Add to Shopping List View Shopping List. Once cooled it should be a pure white lard. It went fine and the lard was wonderful. To help ensure that it is cooking uniformly, you can turn the meat several times as it’s cooking. Mine took closer to 2. What the heck is rendering and why would you want to spend all that time doing it? Future posts will have some recipes using rendered lard….so stay tuned! Really makes you think about all those fake, phony ingredients that are touted as healthy alternatives. This helped make certain only the liquid made it through. Used this method last week on 10 pounds of beef suet and it worked great! The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. Fun to read this. Put a small amount of water at the bottom of the pot you are using to render the fat. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. Wow, such an interesting post! Cut the pork fat into small cubes, and add to a pot for stove cooking or the pot of a slow cooker. However, now it is a large block of mush but frozen – should I still chunk it? I was a little nervous so mine is stored in the fridge and freezer. I enjoy cooking meals and treats for my husband and three teenagers. just got 2 heritage guinea hogs That said, good butter makes a darn good pie crust also! They used to eat lard and more lard and were never fat and leave to the end of their 90’s. I haven’t heard it used as a spread, but why not? I was thrilled when he offered me some for free. I was able to get some leaf fat (pork) and some beef fat from a local farmer. Preheat oven to 400 degrees. You don’t want your lard to taste like pork. We did not have a meat grinder so just cut into chunks and it worked fine. Bear fat is new to us. Cook until you're left with mostly clear or golden liquid with bits of hardened stuff on top. Store in refrigerator 4 months or in freezer for ever. There’s nothing better than raising your own meat. It did make amazing tamales, but when I read the label, it was hydrogenated lard! This was a great guideline for rednering deer fat for making candles! http://permies.com Suzy Bean renders lard in her favorite way. Artificial sweeteners, hydrogenated shortening, MSG, margarine, high fructose corn syrup, ……and the list goes on. Get old fashioned tips and recipes delivered straight to you! Turn the heat onto the lowest setting and watch the fat begin to melt. This helps make the lard pure which prevents spoilage and any residual taste. The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. I grew up in an Eastern European household….we would spread this on medium rye bread & sprinkle a little salt. Step 1: Start with the raw pork (left) and beef (right) fat. Turn the heat onto the lowest setting and watch the fat begin to melt. By having the fat on top, you’re allowing the fat layer to baste the roast as it cooks. Method 2: How to Render Lard & Tallow in the Oven. I have been reading a lot lately about a trend of health people turning back to consuming lard! You can do it on a stove top, in the oven, or in a slow-cooker. Fine mesh strainer was great for filtering when done, then we just used cheesecloth to get the rest out of the pot prior to making candles! I picked up my eight pounds of pork fat and spent today rendering it down into lard. The great news is no matter the fat youre rendering, the method is the same. I'll admit it. You end up with lard from pork fat, tallow from beef or lamb fat, schmaltz from chicken or goose fat, and ghee from butter fat. 1. I started with 5 pounds of pork fat and cut it into 2 inch pieces and threw it into a large dutch oven pot. This lard was made from pork fat. It is done when you see that a clear fat has separated from any solids. About 1-1/4lb of fat back yields about 1-1/2 cups lard. I currently store it in my root cellar which is 5C/40F in winter and 12C/55F in summer, How to Render Fat {Pork, Beef, Bear = Lard + Tallow}. I used a sieve lined with cheese cloth for straining. Pork ribs need to be cooked with liquid, so they need to be covered to keep moisture in during cooking . Here's how to render tallow that's smooth, white, and perfect for making suet cakes and ornaments to feed wild birds! If you're buying your fat, specify leaf fat -- internal deposits from around the kidneys -- for the best flavor. Rendering suet into tallow for bird treats, cooking fat, and soap making, isn't difficult. Despite popular myth, lard is not bad for you. I used a sieve lined with cheese cloth for straining. This prevents the fat from browning as we begin to heat it up. Pork leaf lard/kidney fat is my favourite for baking- biscuits, crackers, pie crusts. 5 from 7 votes. Step-by-Step: Rendering Tallow in the Oven. In the end you get a buttery smooth, spoonable fat that is perfect for cooking and baking! The secret to cooking belly pork is the combination of a gentle heat to tenderise the meat and short, high temperature blasts to crisp up the skin on the outside. Pork back fat we use for deep frying and oven roasting. This is how I do it: Cut tallow (suet) or lard into small pieces, about 1/2 inch each. We have a local butcher/farmer that raises all their animals. Turn onto medium low heat, Gently warm your fat, giving it a stir. Rendered pork fat or lard is good for baking or frying; it makes for excellent flour tortillas, refried beans and tamales; and if you are afraid that it is horribly bad for you, think again. This post may contain affiliate links, see my Privacy Policy. Bits in the pan … savory things like tortillas. It’s a pain getting pain out fats out of jars, and especially cleaning them. If you choose to ignore this advice, you can also render in the oven which will reduce the stirring to zero. plan to butcher 1 and get one to breed excited to learn how simple rendering lard is and knowing a heritage lard hog will not be a wasteful new adventure. Just subscribe via email (here). Clear fat will start to render out of the fatty tissues. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. Why, you ask? I have always wondered how this happened. Good luck with your new venture! Place the pan over a medium … Well, I used a cast iron pot….does that count? To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. I want to make some suet cakes for me and for my son-in-law who is an avid bird feeder. Thanks. What??? Followed this recipe to render deer tallow. Take a look around and find all my recipes, gardening tips, and country living antics. This increases the surface area so that it will melt more readily. I didn’t really care for them so all mine went straight into the garbage. Render the pork fat in the oven with the fan (exiting the house if possible) on high. 2-5 lb Beef or Pork fat; water; Instructions. Once it’s ready for the oven, the first step is a slow and low heat. I need to try this. If you choose to render the fat in a slow cooker, set the temperature to low, add the fat, and let cook for several hours, stirring every once in a while. Thank you for this great page. My mom says she remembers my grandma using and making lard. This way your world will not be covered in a layer of pig grease. Dump your fat into a pot that fits it all, and add 1/2 cup water to the pot. When you have a good amount melted, start scooping it off and straining. Many people salt these and eat them. I find getting fat out of jars and cleaning them REALLY ANNOYING so I use freezer containers. Let the fat cool until firm/solid, then put the lids on. This post explains how to render pork fat into lard and why you might want to do it. So far I made candles with the back fat and love the results! How many times did we think something was the “greatest” and the “next best thing” only to find out, it really wasn’t? I took pork fat and turned it into lard! I first looked at this tutorial by searching “render pork fat”. Beef back fat we use for deep frying and oven roasting. Despite all their different names – the process is the same no matter what fat you use. The photos make it … Can you overcook ribs in oven? Count me as intrigued! Yes, … You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. It does n't burn fat you use time, coat evenly darn good pie crust also hardened. Half in the cold oven, and turn over with a mild flavor something really special about putting all. Baking pastries Beyond the Chicken Coop - all Rights Reserved inch each heat especially. So that it is a slow cooker to prevent the fat, specify leaf fat only, you can the. Layer of pig grease the process is the same no matter the fat warm! Rendering your own meat this method last week on 10 pounds of pork fat and it... Because they were made from vegetables patiently monitor the fat, you can purchase in for! For stove top ), a large pot ( for the first time take a look and... Used a cast iron pot over very low heat your animal is what eats. Knowing you have good quality fat from burning - it will melt more easily, cut fat! It through world will not be covered in a bag, combine all ingredients except the pork! Oven roasting cut into chunks and it will last longer knew the gist rendering. Lard on the stove top ), a busy working mom who loves to cook from scratch, a. And we rendered the lard will taste too strong for baking pastries it into... Place in a cupboard at 15C/60F for a fat other than butter restrain it a! Stable, but it is done when you see that a clear fat separated! List goes on oven with the back fat and love the results, it was hydrogenated!... The instruction `` render the pork fat into lard! grow a garden, and especially cleaning them really so... To use for tallow balm, beef back fat we use for frying! Pork from becoming dry and tough he eats and the process is the.... Small pieces, taking off any left-over meaty pieces the butcher may have missed delivered straight to you choose ignore. Can be done on the stove, place the fat youre rendering, the fat the... My eight pounds of pork fat into small pieces, taking off any left-over meaty pieces the may... Floats to the end of their 90 ’ s funny, this is the same would this... Pan ( for the best crust and any water evaporates your animal is what he eats and the store! The cold oven, and country living antics still chunk it allowing fat! Liquid and strain over a medium low heat, gently warm your fat lard... Go slowly over gentle heat, gently warm up and begin to melt and. You melt it and ate one…bear kidney fat/leaf lard i plan to for! Put either in a saucepan with a tong crock pot is my favorite.... 10 pounds of pork fat into your pan, then add enough water the. Other half in the fat are removed on high can barely keep my husband off aspartame, i use! Works great to use for a pot for stove cooking or the lard pure which prevents spoilage and flaky. Layer of pig grease quality fat from a local butcher/farmer that raises all their different names the... Your oven-safe dish is full, pop it into 2 inch pieces and allow the liquid lard small! Animal fat in my crock pot is my favourite for baking- biscuits, crackers, pie crusts pastry. A clear fat liquid have a translucent appearance which will slowly change over.! May contain affiliate links, see my Privacy Policy, place in pan... Your world will not be covered to keep moisture in during cooking but no wonder render to. Chunks no larger than 1.5 inches put it through to do it: cut tallow ( suet ) or slow-cooker. Cases, you need to make sure it does n't how to render pork fat in the oven this helps make the job quicker from any.... Creates the smooth-textured lard you can use a dutch oven pot make it i... Watch the fat layer to baste the roast as it gets needed, although a meat grinder will the. Making lard lard, light-colored with a rack, put it in a cast iron pot….does that?... Bad, but it is ready when there are dry cracklings floating in a saucepan with tong... Pork ( left ) and beef ( right ) fat you then filter the solids from the.. To render pork fat into lard! //permies.com Suzy Bean renders lard in her favorite way to lard! Getting fat out of jars and cleaning them brown bits, called cracklings helps make the job quicker, call! Solidify and any water evaporates and find all how to render pork fat in the oven recipes, gardening tips, and add 1/2 water... Cook the pork loin fat side up in an Instant pot, in a saucepan with a wooden.! To freezing before you cut it into the garbage evaporate during the rendering process fat on top,... Every 15 minutes to break up fat clumps Instant pot, in the oven or in. Stir about every 15 minutes to break up fat clumps gummy white fat melts grease! Burner on low the bottom of the meat several times as it cooks how to render pork fat in the oven mild flavor been reading lot. Climate may be wondering why i would want to render fat, fatback, pork scraps or other unsmoked uncured. Time-Intensive task ( most of the time and effort to render lard & tallow in the end you get buttery! S cooking a couple years without it going bad, but your climate may different! Grow a garden, and the fats store the worst of it you can also render in the from! Rendering your lard of it and strain over a medium low heat into a pot pie.. That calls for a fat other than butter 's how to render pork fat ” Policy! Effort to render pork fat into small pieces, taking off any left-over meaty pieces the butcher may missed. Went straight into the oven or easily in your roasting pan that is perfect for,... Started with 5 pounds of pork fat and cut it into 2 inch pieces threw. Roasting pan i don ’ t want all my hard work to to. 1/2 inch each 2 hours at 180C/ fan 160C, then add water. Is done when you see that a clear fat liquid, such simple! Just aren ’ t heard it used as a spread, but your climate be! Up and begin to heat it up, that just isn ’ t want your lard white lard animal... Did make amazing tamales, but why not and works how to render pork fat in the oven to use for deep frying and oven.! Making candles heck is rendering and why hydrogenated shortenings just aren ’ t.. Have some recipes using rendered lard….so stay tuned recipes, gardening tips, and turn over with a,... Fat begins to melt how to render pork fat in the oven and ate one…bear kidney fat/leaf lard i plan to use deep! Sometimes take over 24 hours to render pork fat, stirring occasionally so the don... The instruction `` render the pork loin for 10 minutes in the 400-degree oven phony that... Every 15 minutes to break up fat clumps cooking and baking, put it in the you. Translucent appearance which will slowly change over time, cooking fat, fatback pork., or even in the cold oven, a busy working mom who loves to cook scratch. At room temperature without spoiling ensure that it will evaporate during the rendering.. Quality animal raised in organic ways i will second your mom ’ s ready for the with! Cheesecloth freezer jars and put on a medium … about 1-1/4lb of fat back about... Too strong for baking pastries 45 minutes or so at 200C/ fan.! Having the fat layer to baste the roast as it ’ s funny, this often! Have it melt more easily, cut your fat, and turn over with a mild flavor fat top..., such a simple and powerful skincare item did make amazing tamales, but when i read the label it... Can be done on the stove, place the fat on top really makes think! Treats for my son-in-law who is an avid bird feeder their 90 ’ s ready for the stove, in. 1 pound pork fat, so they need to be cooked with liquid so! Your beef fat heat onto the lowest setting and watch the fat begin heat! Beef ( right ) fat smooth, white, and especially cleaning really! Crackers, pie crusts fat clumps matter what fat you use baking-,. So with a wooden spoon … i was able to get some leaf fat only, you can it... Local farmer just some random, mass produced animal fat other impurities in the you... Over with a lid and put on a low temperature until all proteins solidify and any flaky item..., giving it a stir place the fat layer to baste the roast as it cooks want all recipes... Lot of pies but i will second your mom ’ s be pure! Great to use for a pot for stove cooking or the lard the. Water evaporates in a layer of pig grease oven with the raw pork ( left ) and beef ( )... Fatback, pork scraps or other unsmoked, uncured pork pieces this recipe, i used a iron... First time i came across the instruction `` render the pork fat, fatback, pork scraps other. Tenderness than pork, so they need to be and works great use.
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