How To Render Lard Food

RENDERED LARD

Rendered Lard image

Provided by Alton Brown

Time 3h15m

Yield 1 1/2 cups rendered fat

Number Of Ingredients 2

Ingredients

1 pound pork fat, fatback, pork scraps or other unsmoked, uncured pork pieces
1/3 cup water

Steps:

Preheat the oven to 300 degrees F.
Cut the fatback into 1/4-inch cubes and put it into a 6 to 8 quart Dutch oven. Add the water. Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt. Cook until the fat has melted, the water has evaporated and the pieces begin to brown slightly, approximately 3 to 4 hours. Pour through a fine mesh strainer into a heatproof container and allow the fat to cool completely before covering and storing in the refrigerator.

HOW TO RENDER LARD

How to Render Lard image

This makes such a superior product. Easy to do but takes awhile. This recipe calls for pork fat but I have rendered lard from bear and it came out excellent.

Provided by Aroostook

Categories Pork

Time 3h30m

Yield 20 lbs.

Number Of Ingredients 2

Ingredients

pork fat, from the belly,leaf fat and back fat (Do not use ruffle fat "or" fat from internal organs as it is dark and soft, thus inferior)
cheesecloth

Steps:

Preheat oven to 225 degrees F.
Wash and chill fat.
Cut into small pieces (1 inch).
Place 1 cup of fat in roasting pan.
Place in oven.
When fat starts to melt, add more pieces until roaster is about half full.
Render until all is melted and all moisture is cooked off and evaporated.
Let cool slightly.
Dip liquid from roaster and strain through triple layer of cheesecloth.
(Note:After you have dipped out most of the lard and you have bits of crackling left, continue to cook these down on top of stove but watch it closely and don't let it get too hot.) Pour into 5 to 10 pound containers.
Cover tightly.
Store immediately in a freezer if possible.
Quick cooling produces a fine grained lard.
Store in freezer.
You can increase storage time for this lard by adding a 3 pound can of vegetable shortening to every 50 pounds of lard.

Nutrition Facts :

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Start out with cold fat. Trust me on this one– it’s infinitely easier to work with. On butchering day, I just stuck the buckets of the pig fat in the fridge and dealt with it several days later when I had time. You can even freeze the raw fat, and then only allow it to partially thaw before you start chopping.
Cut off the big chunks of meat or kidney remaining in the fat, then chop into small pieces, or run it through your food processor or meat grinder. The smaller the bits, the faster it will melt down, and the whiter and “cleaner” your lard. (But take care not to over-process it if using a food-processor, as it will heat up and form a big ol’ ball…)
Place 1/4 cup water and the ground fat in a slow cooker and set on low. You can also render on a stovetop, the key is to keep the temperature VERY low. If you render the fat too quickly, you’re apt to give it more of a “piggy” taste and golden color. It’ll still be usable, but not ideal for pastries or pie crusts.
Allow the fat to render for several hours, stirring frequently. You are looking for the bits of meat/gristle (these are the “cracklins”) to rise to the top, leaving clear, liquid fat underneath. Avoid boiling the fat or allowing it to burn or stick to the edges. All of those things will impart a piggy flavor to your finished tallow.

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Place in a pot and heat over low heat to let the fat melt slowly. (Be careful not to use high heat to avoid darkening the color of oil.)
The fat finally turns into oil residue and melted lard, filter with a strainer, and pour the melted lard into a bottle. Cool to room temperature, it will solidify. Should be kept in the refrigerator.

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Remove any leftover meat from the fat. You don't need to be nit picky about this, a little bit of pink is absolutely fine. Just don't put a half pork chop in there, it will not work out well.
Cut up your fat into little pieces. And I mean little. If you have a meat grinder, this would be the perfect use for it. I cut them the first time and they weren't near small enough. It took forever to render down. So, just make sure your pieces are small. The smaller they are, the quicker the fat will render down.
Place the pieces of fat and 1/4 cup of water in a slow cooker. If you're using a cast iron pan, you do not need to add water. Don't worry, the water will evaporate, it's just to keep the fat from burning.
Turn the slow cooker on low or the heat of the stove on low and allow the fat to melt down. Don't be afraid of removing the lid and stir it frequently if you're using a crockpot. Do not cover it if you're using a pan. It needs stirred frequently.

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Starting with very cold fat, either cut it into small pieces, grind it, or buzz it in a food processor into a paste. You can also ask your butcher to grind it for you.
Place all of the fat and your water into your slow cooker or an oven proof pot. If you are making a really large batch you can use more water.
Stir the fat periodically. If you made a paste you may want to do this every 10 minutes. If you cut your fat into pieces or are making a really large batch you can go as long as 30 minutes before stirring.

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Cut the pork fat into roughly 1-inch squares. Add both the pork fat and ½ cup cold water to a cold thick-bottomed pot. We used our cast-iron skillet, but you can also use a Dutch oven. Place the skillet/pot over medium heat, uncovered.
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