Rendering Lard

[Danil54grl]

I have been rendering quite a few ways now, thick bottom pot with 1/4 c water and no water added, double boiler, crock pot with added water and no water, grinding fat first etc, but thought I would share my favorite. So far it is grinding the fat first and placing it in a roaster pan in a 290 F oven. Over 300 is just too hot. It still needs to be stirred every 15-20 minutes, but I don't feel glued to it. I can work on other projects while it is doing it's thing. Once done, I strain it thru cheese cloth and then a second time into the canning jars I am going to store it in. Place lids on top and once cooled the yellow liquid will turn into a solid white. Today I got 3 gallons and 1 pint which took me 7 hours total time to do, but it was broken down into 3 different batches.

 

[SheilaT.]

I remember my mum rendering lard and what is known over here as dripping (beef fat) not sure what you call it. She alsways chopped it into small chunks then used a slow oven.
From hanging around with my mum in her kitchen I picked a lot of skills that are rarely taught or needed, they are all tucked away in my memory and now and then I use them. When I can chicken thighs I skin them first and render the fat off the skin.

Out of interest, do you store the lard as it is or do you process it any way first?

I have made Ghee and that was very successful it stored well over a year.

 

[Danil54grl]

Lard is shelf stable as is as long as all crackling are removed so I just store without further process now. As the jars are cooling down the lids seal but it's not necessary. They are then stored on my stockroom shelves.

Beef fat rendered is called tallow here. I dont render the beef fat or chicken but the pups sure love it. Their tummies are not so good with pork fat though and when we do give them some scraps its only a little at a time.

 

[Brent S]

Lard is shelf stable as is as long as all crackling are removed so I just store without further process now. As the jars are cooling down the lids seal but it's not necessary. They are then stored on my stockroom shelves.

Beef fat rendered is called tallow here. I dont render the beef fat or chicken but the pups sure love it. Their tummies are not so good with pork fat though and when we do give them some scraps its only a little at a time.

Just curious, what do you use the lard for?

 

[Danil54grl]

Used in place of oil and shortening.

 

[SheilaT.]

Thanks Danil. Our local butcher gives pork fat away for free on occasion so I'll look out and get some to render.

 

[Danil54grl]

It takes a while before it turn solid in the jars but I'll take a picture so you can see the final product. Ask for the leaf fat or back fat. It's firmer and has less of the porky flavors. I don't like using the 'squishy' fat and render that separately for the dogs. It can be used for cooking but not in pasteries.

 

[SheilaT.]

Gotcha, so you need the hard fat for rendering.

 

[DrHenley]

I think the main difference between lard and tallow is that tallow has a higher concentration of stearic and palmitic acid (saturated fatty acids), making it solid at room temperature, while lard is soft at room temperature. Polk lard has more polyunsaturated fat, and less saturated fat.

In fact, the word "stearic" comes from the Greek word "στέαρ" (stéar) which means "tallow."

 

[brandx]

When does a lard press come into play and why?

 

[Danil54grl]

You can press the crackling with it, but i have not done it that way before even though I do have a lard press. I use it as a cheese press instead. If I didn't have one of the handle cranked sauce makers I would probably be using it as a fruit press too.

 

[Danil54grl]

Sorry but was with out internet for the last week, but here is a picture. I got a total of 12 gallons and placed them in 1/2 gallons and quart size jars. It is not like the lard that you buy at the grocery store because it doesn't sit up as firm unless you put it in the fridge. We have Hampshire pigs for meat and then they bred with the pot bellies that were given to us, so we don't have "lard" pigs and I did not separate the leaf and back fat. Had I done the leaf by itself, it would have been firmer. When I use it in place of shortening, I just add in a little more flour in the recipes. If using in place of oil, I add in the amount called for. BIL was over the other day and tried a piece of pie. He thought that was the best crust he has ever had. Told him it was made with lard and I do use vinegar. It is really amazing just how much better it makes things taste.

 

[SheilaT.]

Wow! That looks amazing. Can't beat it for making pastry.

 

[Proud Prepper]

Sorry but was with out internet for the last week, but here is a picture. I got a total of 12 gallons and placed them in 1/2 gallons and quart size jars. It is not like the lard that you buy at the grocery store because it doesn't sit up as firm unless you put it in the fridge. We have Hampshire pigs for meat and then they bred with the pot bellies that were given to us, so we don't have "lard" pigs and I did not separate the leaf and back fat. Had I done the leaf by itself, it would have been firmer. When I use it in place of shortening, I just add in a little more flour in the recipes. If using in place of oil, I add in the amount called for. BIL was over the other day and tried a piece of pie. He thought that was the best crust he has ever had. Told him it was made with lard and I do use vinegar. It is really amazing just how much better it makes things taste.View attachment 8710

How can I buy a few jars?

 

[Robinjopo1]

Someone gave us a home processed beef brisket with lots of fat. I trimmed the fat and put it in the crock pot to do it's thing.

Anything else I need to know?

 

[Danil54grl]

I haven't rendered tallow before @Robinjopo1, but found this site and seems like it is basically the same. She says you can store at room temp for a month, then after that store in fridge or freezer. Not sure why you can not can it like lard though.

https://mommypotamus.com/how-to-render-tallow/

 

[Robinjopo1]

I haven't rendered tallow before @Robinjopo1, but found this site and seems like it is basically the same. She says you can store at room temp for a month, then after that store in fridge or freezer. Not sure why you can not can it like lard though.

https://mommypotamus.com/how-to-render-tallow/

Thanks for help.

 

[GaRp58]

We make and use only the lard from the pigs we slaughter with the neighbors or buy the fat and render our own. We have never used tallow as yet but could get some from the local ranch as they butcher regularly. Maybe we should ask. Does anybody prefer tallow over lard? IF so why?

 

[Danil54grl]

Since a few of us already know how to render lard, really don't think that tallow would be that much different at all and it would be a new skill learned. Same concept though.

 

[Robinjopo1]

We make and use only the lard from the pigs we slaughter with the neighbors or buy the fat and render our own. We have never used tallow as yet but could get some from the local ranch as they butcher regularly. Maybe we should ask. Does anybody prefer tallow over lard? IF so why?

From what I have read. Lard for flakyou pastries and tallow for deep frying.

Personally, I have no idea.