Laura Lawrence- Northern Michigan Homesteader
Rendering Lard
How to Start:
Leaf Lard- Pure cleaner lard
Back Fat- Lard from the back of the animal, not as pure
#1 rendering will be your purest with almost no porky flavor. I've used all renderings in soap and sauting and have had no issues using any of the renderings. See more details in the directions.
After rendering is complete you will be left with "crackling" you can then take the remaining chunks from the crock pot and place onto a cookie sheet with a rim and bake 350 for 30 minutes (maybe longer, keep an eye on it). The cracklin's will crisp up a bit once removed from the oven.
My FAVORITE way to use the crackling is by taking veggies and potatoes cut up, coated with olive oil and spices (paprika, S&P garlic) place onto a cookie sheet and sprinkle the crackling on there and bake in the oven at 400 degres until done. 30-45 minutes.
Directions:
1. Working with frozen lard is much easier than room temp
2. Chop lard into 1 to 2 inch cubes
3. Place 1/4 cup of water in your crock pot and place the cubed lard as well
4. Cook on high for 1 hour and stir every 20 minutes, do not let the lard burn
5. When the cubed lard has started to melt and you have liquid (melted lard) covering the cubes, this is your FIRST rendering #1.
6. Layer cheesecloth over a colandar that is over a large metal or glass bowl. You will then either pour or scoop with a heat proof measuring cup and pour over the colandar. Once it begins to cool you will then pour that liquid into a clean wide mouth mason jar and mark this as #1.
7. Meanwhile the remaining lard is melting, and as soon as you get enough liquid again you will follow the same steps and mark this as #2, and keep going until all is melted and scoooped out. You may get several renderings, which is normal.
Lard in Crock Pot |
Lard being drained  |
Melted Lard  |
Store one container in the fridge and the remaining in the freezer with lids on after completely cooled down. Will last months if not over a year.
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