Strain it through a colander to remove the cracklings. Then strain it again through 3 layers of cheesecloth to remove the remaining small bits and sediment. So be sure to properly strain it. In its liquid state, the color of the lard will be like lemonade. Once it cools and hardens it will become white. Let it sit undisturbed at room temperature until it has to cooled down and is firm it firms up pretty quickly.
Fun fact: Cotton seed oil was used in the production of vaccines for a short time. Because the byproduct entered the body with a disease, the body had the potential to identify it as a threat and create an immune response. Consequently, cotton allergies became more prevalent in the 80s and the use of cottonseed oil ceased. Today, peanut oil is used in the production of vaccines. That is super fascinating, Kristin. That explains a lot about the increase in egg allergies. This site uses Akismet to reduce spam.
Learn how your comment data is processed. Jump to Recipe Print Recipe. Rendering lard couldn't be easier and the result is a beautifully white and clean lard you can use for your cooking and baking needs! Print Recipe 4. Leaf lard or fatback depending on what you're using it for - see blog post for description , diced as finely as you can dice it while frozen NOTE: Use only fat from pasture-raised pigs only see Word of Caution section in blog post NOTE: Use this same method for beef tallow and other animal fats.
See step-by-step pictures in blog post for a detailed description on how to render the lard 3 methods: Stovetop, Oven and Slow Cooker along with troubleshooting and storage tips.
Tried this recipe? Mention daringgourmet or hashtag daringgourmet. Add your Response Cancel reply Your email address will not be published. Recipe Rating Recipe Rating. Sign up for our newsletter! Receive the latest from The Daring Gourmet! Then some would be in disbelief that people would still do that today. So, happy sustainability to you and your family, know and trust that God gave you those instincts and resources for a reason, and that is to take care of your family with what He has provided you.
God bless you abundantly in all your endeavors and to all of your family. My husband brought home a plastic container of lard from the butcher that processed our hog. It really is too big for our already full fridge.
I have had jars get a layer of mold on top of the fat before when left at room temp. This time when I rendered lard, I put a canning lid on while it was still hot in the jar, so that it would seal. I am going to be rendering some lard toward the end of the month. I received to large plastic containers of lard purchased from some amish farmers. Anyone think it would be ok to reheat the lard and place in jars? I render mine in the crock pot and pour it into a metal pan and put it in the fridge.
I put a bunch of the wax paper packets into a ziplock bag and freeze it. It is easy to use and to give away. Just like putting a piece of butter in the butter dish, I take a piece of lard out and put it in the lard dish.
I received a plastic bucket as well.. Jackie — You might be able to heat it until it liquefies and then pour it into jars while hot and immediately seal. I believe that is what helps with the sealing of the lard jars when I do it. I recently rendered my own lard. I rendered mine in my Instant Pot, and it was simple and mess free. The end result was amazing. I filtered it and crisped up the crunchies to which I added a bit of salt. The quart jars with the hot lard I sealed, and yes, they seemed to vacuum seal as they cooled off.
When it comes to thawing, you can do this either in the fridge, or use the frozen fat right away if you need to melt it anyway. Lard usually comes with a best-by or use-by date on the package.
That date is an estimate of how long the fat should retain freshness. Since lard is pretty much fat only, it will easily last for months longer if you store it properly.
As I already mentioned, if it is well wrapped and at cold temperature, it will last a long time. If any of these are present, toss the fat out. Like with other fats such as olive oil , or bacon grease , going rancid is an option. To find if your lard is rancid, give it a good sniff. O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
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