Rendered Lard Food

STOVE TOP-RENDERED LARD

Steps:

• Working in batches, cut, grate, or grind fat into small pieces. If the fat begins to soften in your hands, return it to the refrigerator until firm.
• Place ground fat in a heavy-bottomed pot set over very low heat. Add 1 cup water. Leave on stove until completely melted, 4 to 5 hours. As fat renders, crispy cracklings will form, rising to the surface of the bubbling fat. Use a slotted spoon to remove cracklings to a paper towel-lined plate. These are best eaten sprinkled with salt.
• Strain rendered lard through a fine sieve and pour into jars. Lard may be stored at room temperature just like olive oil. It may also be stored in the refrigerator with no change to flavor or texture.

HOW TO RENDER LARD

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.