Author Topic: Rendering Lard Info and Questions  (Read 18806 times)

Offline GraceFaith76

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Rendering Lard Info and Questions
« on: August 06, 2008, 03:22:33 PM »
Hello, are there any lard renders out there?  ;D  For the first time I attemped to render lard that I got through Whole Foods.  I chopped it up, put some water in the pan and stuck it in the oven for 3 - 4 hours.  I strained it and put it in jars.  Now almost have is gelatin and half white lard.  Did I do something wrong?  Do I separate the lard and gelatin?  Do I toss the gelatin?

Thanks for any info!

Robin
« Last Edit: August 08, 2008, 02:48:47 AM by GraceFaith76 »

Offline boysmama

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Re: Rendering Lard Info and Questions
« Reply #1 on: August 06, 2008, 03:45:23 PM »
I haven't rendered lard since I married my husband (he doesn't like pork), but we used to do it each year when we butchered.
I'm not sure what to tell you about your results as we never added water and had only lard and cracklins at the end??? Was there any meat on the fat scraps?
 We always took all the fat after sausage making and put it in a large pot over a low fire or medium low heat. It starts melting. Once it is entirely liquid with small crispy pieces floating in it or settling on the bottom for an hour or so you strain it through a fine mess strainer. What's left in the strainer is cracklins and the rest is pure white lard.

Did you know that when the liquid fat starts to boil you can actually put your finger in it and not be burned. Now I'm not telling you to try so don't hold me responsible for accidents, but I have seen it done and even done it myself on occasion.  :o Somebody explain that one!

Offline GraceFaith76

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Re: Rendering Lard Info and Questions
« Reply #2 on: August 07, 2008, 06:25:40 AM »
I added a little water to the bottom of the pot as directed from instruction I found on the internet...there was still meat and fat left when I strained it but I had to go somewhere for the afternoon and was afraid to leave it cooking longer.  I figured I would try continuing to cook it here soon.

But I still wonder about the gelatin????  At first I thougt it was water that had not evaporated yet but looking closer told me different....

Offline boysmama

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Re: Rendering Lard Info and Questions
« Reply #3 on: August 08, 2008, 03:13:20 PM »
So sorry it took me so long to get back... My computer is driving me crazy  ::)
This site mentions a process similar to what you used. It says to simply scrape off the gelatin layer and keep your lard.
If you plan to store the lard for any length of time; I would reheat your lard to a gently boil. This will ensure that there is no moisture to increase the spoilage rate.
http://www.sudsandwicks.com/tutorials/rendertallow.shtml

Offline boysmama

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Re: Rendering Lard Info and Questions
« Reply #4 on: August 08, 2008, 03:20:08 PM »
And here it says you can use it as stock...
http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats
Here it describes a process similar to what I'm used to where cleaned fat is used and boiled long enough to remove all water.
http://www.geocities.com/thurlane/hogkilling.html

Offline GraceFaith76

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Re: Rendering Lard Info and Questions
« Reply #5 on: August 09, 2008, 12:51:07 PM »
Thanks a lot for finding this info!  I did a search and could not find anything.

Thanks again!

Offline healthybratt

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Re: Rendering Lard Info and Questions
« Reply #6 on: August 26, 2008, 04:42:01 AM »
I just got some organic/pastured pig fat.  Woohoo!

I've been reading up on different methods of rendering and I found that using water is a successful method; however, most have expressed that using water is what makes the house stink.  If you render without water, it smells like bacon.

I also found a couple of different places that say a crockpot can be used but might not create the cracklings as crispy as desired.  Here are the links I've saved for my own reference.

http://books.google.com/books?id=olV_0XOP3OoC&pg=PA8&lpg=PA8&dq=render+lard+crockpot&source=web&ots=QA7oPBHDI5&sig=aGooWTIb9-cVagRHRNaFaul05DQ&hl=en&sa=X&oi=book_result&resnum=9&ct=result#PPA8,M1
http://familycow.proboards32.com/index.cgi?board=other&action=display&thread=10304&page=2
http://mommafarmer.blogspot.com/2007_12_01_archive.html
http://www.agalinks.com/food/cookery_doctor/1132_323230.htm
http://www.ethicurean.com/2006/09/26/lard/
http://www.youtube.com/watch?v=jYodgWOlVdI (video)
http://www.expertvillage.com/video/28652_cut-meat-chicken-render.htm (video)

Also, everything I've read leads me to believe that lard will not spoil or rancid unless there are residues--crumbs or water--left in it.  If it's the purest and well strained, it will last outside of refrigeration indefinitely.  Some also suggested canning if unsure of the purity.  It need not be water bathed, only poured into the jars while still hot to seal.

This link tells how to clarify your used (already rendered) lard to use again and again (same for bacon grease).

http://grandpappy.info/wclarify.htm
http://www.asianonlinerecipes.com/cooking_guide/rendering-clarifying-fats.php
http://chestofbooks.com/food/recipes/The-Pattern-Cook-Book/To-Clarify-Fat.html
http://www.ehow.com/how_2140627_clarify-fat.html
http://www.bartleby.com/87/0002.html
http://www.xmission.com/~drudy/hist_text-arch4/msg01009.html
http://books.google.com/books?id=i_KFixO_FKEC&pg=PA220&lpg=PA220&dq=clarify++fats&source=web&ots=uM0F3bU0m6&sig=ey29X7x0Qb0tEPQUJeQACC0z6eM&hl=en&sa=X&oi=book_result&resnum=7&ct=result

« Last Edit: August 26, 2008, 05:09:59 AM by healthybratt »
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Offline healthybratt

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Re: Rendering Lard Info and Questions
« Reply #7 on: August 26, 2008, 04:48:08 AM »
Hello, are there any lard renders out there?  ;D  For the first time I attemped to render lard that I got through Whole Foods.  I chopped it up, put some water in the pan and stuck it in the oven for 3 - 4 hours.  I strained it and put it in jars.  Now almost have is gelatin and half white lard.  Did I do something wrong?  Do I separate the lard and gelatin?  Do I toss the gelatin?

Thanks for any info!

Robin
I'm not sure why some get gelatin and some do not, but I believe you're supposed to scrape it off and either throw it out or attempt to find some other use for it.
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Offline healthybratt

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Re: Rendering Lard Info and Questions
« Reply #8 on: August 29, 2008, 09:32:48 AM »
Okay, I'll have some pics to show later, but for now, I'll let you know how quick and easy this really is.

I put 4-5 quarts of unrendered ground(at the butcher) pig fat into my 5-quart crock pot on high for several hours (expect between 6-10 hours).  When the liquid fat reached 260degrees (it will be boiling slowly by this point but no smoke), I shut it off and strained it through a large wire strainer(1 qt size) lined with a flour sack dish towel into a stainless steel bowl with a spout.  Then from from this bowl I poured it (while still hot) into canning jars.  I capped them and they popped.  2 of them did not pop and I believe I just wasn't fast enough getting the jars filled and the oil cooled too much to get these 2 to seal.  Take what's left(cracklings) and either save for other recipes, feed to your animals or throw them out. 
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Offline GraceFaith76

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Re: Rendering Lard Info and Questions
« Reply #9 on: August 30, 2008, 02:29:52 AM »
Crock pot rendering -what a good idea!

I clicked on the blog and it said it did not exist.

Thanks healthybratt.

Offline BigMeanMamma

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Re: Rendering Lard Info and Questions
« Reply #10 on: August 30, 2008, 03:19:34 AM »
I rendered lard a couple weeks ago for the first time. I'm excited that there are others out there doing this too. I can tell you the butcher shop where I got my fat seemed to think I was deranged! Here I paid $.89 per pound and that seemed like a good deal.

My FIL helped my since he'd done it many times as a boy. We chopped the fat into smallish 4 inch blocks and put it in a large stainless steel pot. We added about 1/4 inch of water to the bottom to prevent sticking. Then we placed this on the propane turkey fryer outside. Kept the heat med to low. It was great. I'd say it took maybe 2 -3 hours to render about 20 pounds. I think this would have "stunk up" the house or at least coated a lot of wall space with grease. The cracklins were awesome. We had cornbread right after the rendering.

Gelatin would only come from meat or bones. Its usually not recommended to have those in the fat while you render. It is extreemly nutritious so I'd save it for soups.

We've been very pleased with the cooking results. Pie crusts, biscuits, general cooking. The texture of foods is lighter and crisper than with vegetable oils. I banned corn oil, canola, and soy oil from our house after reading Nourishing Traditions. Now we just have olive oil and lard mostly.

Offline healthybratt

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Re: Rendering Lard Info and Questions
« Reply #11 on: September 02, 2008, 11:15:02 AM »
I'm working on an article that will most likely be available for download soon. 
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Offline mom24boys

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Re: Rendering Lard Info and Questions
« Reply #12 on: September 03, 2008, 05:02:52 AM »
I'm working on an article that will most likely be available for download soon. 

I can't wait, HB!

 I have been doing eldercare for a local custom butcher's mother.  I mentioned about leaf-lard and he told me he throws the stuff away!!!! Next time he gets any, I get it for free!!!  WooHoo!!!  Now, that is a great price!!

Offline healthybratt

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Re: Rendering Lard Info and Questions
« Reply #13 on: September 12, 2008, 06:15:34 PM »
I'm working on an article that will most likely be available for download soon. 
Ta da!

It's too large to attach to this post, so you can find it here.

http://healthybratt.blogspot.com/2008/09/rendering-lard.html
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Offline healthybratt

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Re: Rendering Lard Info and Questions
« Reply #14 on: September 13, 2008, 11:16:21 AM »
I'm working on an article that will most likely be available for download soon. 
Ta da!

It's too large to attach to this post, so you can find it here.

http://healthybratt.blogspot.com/2008/09/rendering-lard.html
If you downloaded this already, I have revised it.  I put a rough draft copy on the site the first time by mistake.   :-[
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Offline Mrs. B

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Re: Rendering Lard Info and Questions
« Reply #15 on: January 12, 2009, 03:54:46 PM »
Is there a specific kind of fat (from a pig) that you need to render lard, or is any fat usable?  I'm about to get a my pig from the butcher and I was wanting to say what I wanted and how I wanted it...
Help please?

Offline LKS

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Re: Rendering Lard Info and Questions
« Reply #16 on: January 12, 2009, 07:00:24 PM »
Mrs. B,
It is called "leaf lard" . But the butcher will know what you need. They may even render it for you, some butchers do (ours does not) Just explain you want the lard for rendering. I have a big bag of it in the freezer waiting for me to render it  ::)

Offline Whiterock

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Re: Rendering Lard Info and Questions
« Reply #17 on: January 12, 2009, 07:47:34 PM »
It's my understanding that the leaf fat makes the best lard for pastries and such, but that any fat will do for simply making all purpose lard. So I would do what LKS said and tell the butcher you want the fat for rendering lard --and you want as much of it as you can get.

But Mrs. B, if you are going to be asking at the place were we both get meat, then let me know if you get very much fat... Because Bull asked for pork fat when he went last weekend and the guy told him the pigs are so lean, that after using the fat in making the sausage, there wasn't any left. I was pretty disappointed. So I'd like to know how much we could get from buying the animal, like you did.

WR
« Last Edit: January 12, 2009, 07:49:10 PM by Whiterock »
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Offline healthybratt

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Re: Rendering Lard Info and Questions
« Reply #18 on: February 27, 2009, 05:25:08 AM »
Is there a specific kind of fat (from a pig) that you need to render lard, or is any fat usable?  I'm about to get a my pig from the butcher and I was wanting to say what I wanted and how I wanted it...
Help please?
Leaf lard (from the kidneys I think) is the most preferred for it's flavor (cleaner and less meaty I think), but any old part of the pig will do.
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Offline Mrs. B

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Re: Rendering Lard Info and Questions
« Reply #19 on: February 27, 2009, 11:24:15 AM »
Is there a specific kind of fat (from a pig) that you need to render lard, or is any fat usable?  I'm about to get a my pig from the butcher and I was wanting to say what I wanted and how I wanted it...
Help please?
Leaf lard (from the kidneys I think) is the most preferred for it's flavor (cleaner and less meaty I think), but any old part of the pig will do.
When I got my pig from the butcher they had all the fat put into like 3 large bags of just the combined fat.  I haven't tried it yet, but my plan is to make the lard on Tuesday next week using your pdf crockpot directions.  I can't wait to see how it turns out.