Carnitas. Leave the lard on the stove to render for about 3 hours, or until it's completely melted. Much preferred to the GMO laden shortening and vegetable/canola oil found on store shelves. 3. What you will need to for rendering … Which is a problem because they weren’t able to take in sunlight. Place the fat in a saucepan with a lid and monitor the fat, stirring occasionally so the cracklings don’t burn. Lard is rendered pork fat, and the term is typically used to refer to rendered pork fat that is suitable for cooking. I was able to get some leaf fat (pork) and some beef fat from a local farmer. If you’re lucky, your butcher may even give it to you for free, as many butchers just throw the fat away. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. I rendered regular pork fat this year for the first time. Chop up your beef fat into small pieces, taking off any left-over meaty pieces the butcher may have missed. It's actually a source of healthy fats when used in moderation. But, as there are different types of fat on the pig, there are different types of lard with different characteristics, and some are more appropriate for certain uses than others. When I'm making lard, though, I do it on the stove, and there you need the water to keep the fat from burning/browning until the fat starts rendering out. If you’ve happened upon a source of pork fat or leaf lard and you want to take on the project of rendering it yourself, keep in mind that while rendering lard requires no expert skill, it does take time. That way you can get on with doing other stuff. Here's the fastest way to render animal fat, like tallow and lard, in the Instant Pot! When you render any fat, be it lard or tallow, you need to make sure you allocate enough time for the job. The amount of finished rendered fat you’ll make will depend on how much animal fat you start with, the length of rendering time and the type of fat you choose. Let the rest of the fat continue to render on the stove. I'll probably going with Alton Brown's recommendation of a 300F oven for 3-4 hours, mashing the fat bits every 30 minutes. The happy by-product of rendering pork fat is the cracklings, those small bits of crunchy, tasty roasted fat… We like rendering lard in a crockpot on our screened back porch to keep the porky cooking odors out of the house. The process to render your own chicken fat takes about an hour and is a similar process for any kinds of animal fats. The smaller you cut your pieces the more quickly the process will go. It is not a hard task, but it is a time-intensive task (most of the time being passive time). Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful. Join me this Thursday for sharing your favorite nourishing breakfast ideas, tips and recipes! Leaf lard is one of them. Place the pork fat into a large roasting pan and bake uncovered. Make sure to ventilate your kitchen by opening a window or turning on the exhaust fan or both. Reply. This guide will show the simple steps to “wet render” animal fat on your stove top using common kitchen supplies. You don't need extra oil or fat to sear a pork chop—there's plenty of good fat already living on that there chop. Add ¼ cup of water to the pot to help prevent any burning of the fat at the bottom of the pot while it’s cooking. There is just something really special about putting in all the time and effort to render your own lard and tallow. I ground it up with my kitchenmaid meat grinder attachment and then cooked it in my crockpot. It is organ fat which will be rendered into lard. I have been promising for a long time to do a post about rendering lard, so I thought it was finally time to follow up on that promise (that, and the frozen pork fat in the freezer was going to get frost bitten if left it for too much longer! Well worth the effort! For oven – Set the oven at 250oF. 2. For this batch I strained liquid fat out four times over 90 minutes. 2. The undisputed king of the taco cart. It has a high smoke point when prepared this way and is excellent for frying, it’s free of transfats and contains no industrial additives. I picked up my eight pounds of pork fat and spent today rendering it down into lard. Lard, for example, is a rendered fat. Pork fat (4-5lbs) Slow-Cooker or Dutch Oven 1. You then filter the solids from the liquid fat. Even though I didn’t use leaf lard (they were asking $5.00/lb) my lard doesn’t have a strong pork smell. In order to speed things up you can take a potato masher and squash the fat as it melts. It’s time to bring back the age-old tradition of rendering fat in our kitchens! Add 1 cup water. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. EXPLORE COLLECTIONS CREATE + back to brit + co. Sign In Sign Up. Be sure to turn the fan above your stove on high while rendering lard. If rendering fat like tallow (beef) or lard (pork) is on your to-learn list for a healthy frying oil, I've got the scoop today… I’ll tell you how I finally made some beautiful beef tallow the other day (yeah, I said it, it’s beautiful, especially after my last attempt which was quite the fiasco), but I’d love to find out if there’s an easier way… A piece with 30 percent fat will take longer to render than a leaner, 20 percent piece. Leave on stove until completely melted, 4 to 5 hours. Here’s a little of how the progression should look: Once you start getting close to having all the fat rendered, you will notice that the bubbling will drop off significantly. Because rendering lard can take a few hours, it’s easier to do it in the slow cooker. Stove top, oven, crock pot have all been recommended. I put off trying to make lard myself for quite awhile because somehow rendering fats seemed like it was going to be something very difficult or scary to do. Methods for Rendering . Place ground fat in a heavy-bottomed pot set over very low heat. Render Some Fat. Home cooks will render pork fat into lard, butter into clarified butter, and chicken fat into schmaltz. Tallow, rendered from beef fat, and lard, rendered from pork fat, are often used for cooking in gut healing diets like the GAPS diet. I find that beef fat renders faster but yields less tallow, whereas pork fat is slower but yields a larger amount of lard. I had planned on using all of it for suet for our 9 laying hens, but now I'm going to take a couple quarts off of the top for in home use! rendering lard in the slow cooker. Why? When we are rendering at our stove, this is on a much smaller scale. Chop pork fat up into little pieces. 1. These are best eaten sprinkled with salt. When the pork rinds look yummy, you're ready. I rendered over 20 pounds of pastured tallow fat into 13 quarts of tallow in an hour by using my Instant Pot! (By the way, rendered animal fat is nothing to be afraid of! How to Render Lard. You may be wondering why I would want to render lard to use in cooking and baking. Yes, it does smell funny when doing it, but the rewards are amazing! Allowing the raw fat to melt ever so slowly in a pot on your stove or in your slow cooker will yield lard that is smooth, creamy white in color, and nearly odorless. 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