Also in a cast iron dutch oven on the stove top. Make sure to ventilate your kitchen by opening a window or turning on the exhaust fan or both. How to Render Lard Instructions. ... You can render lard on the stovetop, in the oven or easily in your slow cooker. Lard can be stored in the refrigerator for 4 months, or in the freezer indefinitely. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. I used to have an oven with a pilot light that was great because it was warm enough for yogurt and probably low enough for your recipe, but my current oven won’t go that low. In Praise of Lard, and How to Render Your Own. 1. The quicker you render it, the less mild the flavor. Further rendering gets you cracklins and not-so-clear lard, perfect for high-flavor dishes like browning meat. The lowest temp on my oven is 170. Even if you don’t want to start incorporating lard into your diet, it’s great for making soap. You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. Leaf Lard is considered to be the finest lard for baking, especially when making pie crusts from scratch. If you chose to render your lard on your stove-top in a giant pot this is what your life will look like for the next week:
You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. You will need: Leaf fat or kidney fat from pigs; 1/4 cup water; Slow cooker or large pot; 1. You can research and come to your own conclusion about what you think is healthiest. I’ve tried several ways to render lard, including just in the oven on a low heat in a large roasting pan. 3. Lard is a nourishing way to get my daily dose of Vitamin D on these sun-less winter days. The most pure pork fat is leaf fat. How to Render Lard in a Crock Pot. The direct heat is going to greatly increase the likelihood of browning the fat and giving you a more pork flavor to your rendered lard. I don’t want to dedicate more time to my beliefs about what is healthy because I prefer to get to the “how to make lard” part. It just takes a little time to render down, but well worth the time involved. A 7-quart crockpot or larger slow cooker to render the lard at a low temperature for a long period of time (24 to 72 hours or more depending on the quantity you are rendering).
If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. Printable recipe included. Start out with cold fat.
Just in case you are wondering if you should use the stove-top method or the crock-pot method, I’ll go ahead and help you out on this. How to Render Lard
Chop pork fat up into little pieces. ... Leave the lard on the stove to render for about 3 hours, or until it's completely melted. How to make lard. How to render lard, the easy way. Rendering animal fat in my crock pot is my favorite method. With butter consumption at a 40-year high, it seems that home cooks are ready to embrace animal fats once more. Just like Jay Francis above, same dutch oven that I make my “no knead” bread in as well. 2. Just dry-render the chunks. 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. Tags: real food, lard, Karen Keb, Since reading Nina Planck’s Real Food , I’ve been a 100% convert to “real” fats.