I’m Danielle. It is also naturally grain-free, making it a wonderful alternative to corn, canola and soybean oils. It should take around three hours to reach completion. I have three kids and not a ton of time to stand watch over a dutch oven on the stove all day, so this isn’t something I’ve done often, but it’s doable and depending on how much fat you’re rendering, isn’t terribly time consuming. Posted on Last updated: February 13, 2020 By: Author Danielle McCoy. You can strain it through cheesecloth into your warm, glass jars. The smaller they are, the quicker the fat will render down. Store it in a cool place and it will begin to solidify like this: In making over 100 batches of lard, I’ve noticed that the end texture and color will vary, even from season to season. Use cheesecloth to get as much sediment as possible filtered out of your lard when transferring it to glass jars. And remember, lard has a very high smoking point, making it excellent for frying and … This makes for chicharrones (pork rinds) that can be picked up by the fingers and dipped into mustard or mayonnaise for a hearty snack or appetizer. I … But, you will utilize the fat back. For soap making, when your cast iron needs re-seasoning, if you’re frying eggs for breakfast or making savory pastries, enjoy that snow white lard. You don't need to be nit picky about this, a little bit of pink is absolutely fine. Or you can put them on the top of a salad. We did not and still wound up with pure, white lard without a porky undertone to it. 2 pounds of fatback or leaf lard from pasture-raised pigs is all you need to get started with rendering lard at home. BUT rendering your own lard is so incredibly simple to do and it is so worth it! Dry Fat Rendering: This method calls for heating fat with no water added. On an average sized pig you will get around 25 pounds of fat to render or mix into ground meat for sausage making. Antique circa 1890s silver gelatin photograph of two pioneer women rendering lard out of large cast iron kettle, white dog is licking the other iron kettle. The history contained within those pages is fascinating to me. Their land and their life’s work is aptly named ForestCreekMeadows. Do not cover it if you're using a pan. We like them, so the dogs will have to wait. Disclosure | Privacy Policy | Terms of Use, Best Duck Breeds to Consider for Your Homestead. Once you begin to fall in love with fat – rendering it and eating it -, I recommend you to read into Fat: An Appreciation of a Misunderstood Ingredient. It will keep in the refrigerator for 9-12 months and in the freezer for 2 years or more as long as the lids are tightly closed, it’s stored in glass, and in the coldest part of the freezer. It’s really a matter of preference and your availability to keep watch. Unlike Crisco, which largely replaced lard, which is created from cotton (an inedible textile crop, mind you). The first is to cut the fat into 1/2″ chunks and place in a deep pot or cast iron dutch oven . Not so long ago, every home had a lard pot in the pantry, usually an enamel pot with lid. They can simply be salted and enjoyed as a treat. Don't worry, the water will evaporate, it's just to keep the fat from burning. We use the old time 36″ cast iron kettles handed down but have upgraded to a homemade propane burner instead of wood from sawmill scraps. Make sure the vessel you are storing the lard in has been thoroughly washed and dried too. You’ll know the lard is fully rendered when the fat pieces have become small, brown bits in the pan. Leaf lard makes the very best lard - which makes the very best cookies, pie crusts and pastries! We’re growing our own food, cooking from scratch and taking steps toward self sufficient living on just an acre, and I think you can, too.