Friday, October 22, 2010

Rendering Lard

I had heard someone mention that she renders her own lard, then read a little about on Mary janes Farm forum. I then realized that Crooked Gap Farm was having a pie bakers special on lard, so jumped at this opportunity to make my own lard.
I use lard in my pie crust, ask my family, it makes the best pie crust, but I didn't realize that the store brand that I buy is partially hydrogenated which equals bad and unhealthy. Well I'm not gonna eat that much less serve it to my family, so rendering my own lard is the only logical step, right? I'm not changing my crust, I'm certainly not gonna stop making pies!

I did as much research as I could find, and of course there is tons of info out there. But knowing myself, I needed an idiot proof way to do this the first time out, so crockpot lard it is.


Use clean largemouth jars and clean lids and rings.

(1) My lard arrived in 4 - 5 pound chunks, and was already ground up. If yours is not, cut into very small chunks or grind, it makes the whole process much nicer. You can use frozen, or thawed, it didn't matter much in my case.

(2) Put the lard in your crockpot, add a 1/2 cup of water, cover, turn on low and let cook for about 3 hours. Check it, stir it so nothing browns or burns. I checked and stirred every hour or two.

(3) when most of the fat is melted down, (12 hours for me), start filtering and putting into wide mouth jars or containers. I put a funnel in my jar, then a strainer, then a coffee filter. Filter while you jar as once it starts cooling it doesn't filter very well. You do want to filter and not just strain, especially if you intend to use for pastries, it makes a nicer end product and no pork odor. Start filtering and jarring before the lard starts browning. When jar is full, lid it and put in the fridge. You can keep it in the fridge or freezer. Opinions vary!

(4) what is left in the crockpot will need to keep cooking, but keep checking and stirring and pouring off, filtering and jarring until its just solid stuff and its difficult to get any more liquid out. This lard will be light but will turn white when it cools.

(5) transfer out these semi solids to a tall pot and keep cooking on medium low watching carefully and stirring so it doesn't burn. As the liquid rises to the top, scoop out solids and oils and filter and jar as before, just stir the solids around so the liquid filters into the jar. Keep doing this until the solids are nearly dry. Keep watching and stirring so it doesn't burn. This lard is amber, but will turn creamy white as it cools. This will be good for savory dishes and frying.

(6) cook these solids, which are now called chicharrones until crispy and dry, but don't overcook. These are good salted for snacking, but I am saving these as a special treat for my dog :)

I haven't used my lard yet, but I'm excited to use it in my pie crusts!

Sent from my Verizon Wireless BlackBerry


Kayla said...

Homemade lard is indispensable, as far as I'm concerned! Unfortunately, last time I rendered, I thought that if my jars sealed, they would be fine on the counter. Not. So probably half of the 5 gallons that I rendered isn't any good. And now we have no more pigs. :(

kathyinozarks said...

thank you I need to try this, I only use lard too in my pie pastrys, and the purchased kind has just too many chemicals

Carol............. said...

We always used lard for everything as I was growing up.....and it made the best fried foods.
Unfortunately my husband cholesterol is way up there so none of that now.