how to make lard

Homemade butter tastes much better than industrially produced store-bought butter, and only takes about 20 minutes of work to make. I am really like your blog, helps me a lot. The fat is ready once the cracklings (crisp residue) begin sinking to the bottom of the slow cooker. As with all homemade sauces, condiments, etc., practice good sense and hygiene. Learn more... Lard is a popular cooking fat that is rich in vitamin D, monounsaturated fatty acids, and beneficial saturated fatty acids. Divide the dough in half and shape flattened rounds. Cut the pork fat into roughly 1-inch squares. The water prevents the fat from browning too quickly at the start of the process. How to make Lard. It is very important that you wait until the lard has a chance to cool slightly before pouring it into glass jars. Knowing how to make lard will open doors to many more tasty recipes, and trust me when I say I will make good on that promise! It’s easy to clean and even easier to use! Not only is pork fat one of the most spectacular flavor additions out there, it’s actually one of the world’s top 10 most nutritious foods. Belly fat is rich and layered with meat. The process can be completed with either an oven, slow cooker, or stove. … Use no more than a handful at a time, however, since you could wear the motor out if you stress it with too much. Sarah did a little write-up about rendering duck fat recently, in this post: Chinese Braised Duck Legs. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Rendered pork fat has a very distinctive smell. The lard from grain-fed commercial pigs doesn’t have the omega-3’s found in pastured pigs, either. Use medium heat for the duration of the process, and look for clear bubbles. We used our cast-iron skillet, but you can also use a Dutch oven. So we say no more of such substitutions! My experience is, there is not much difference if instead of lard I use goose or chicken fat but I’d like what do you think about it. Don’t confuse lardo with lard, which is rendered pig fat. 4. Shake jar until butter forms a soft lump, 15 to 20 minutes. Next, fill a heavy pot or dutch oven with 1/4 inch of cool water before adding the fat. Be Patient. We used our cast-iron skillet, but you can also use a Dutch oven. As the fat continues to cook, the water will evaporate, so it should not affect the quality of your lard. The smaller they are, the easier it will be to render lard from them. But in the interest of not wasting food, the family had a heated discussion about what to do with the cracklings—the crispy bits of porky fat left behind. Thank you for showing me the lard light! All tip submissions are carefully reviewed before being published. Wrap in plastic and refrigerate for at least 1 hour. Lard is the key to creating a certain authenticity in many delicious recipes that butter just can't quite stand in for. You may want to remove and strain some of the rendered fat as it melts down. Cut away as much meat and skin from the fat as you dice it, as well. Learn how your comment data is processed. Hi! If you think the chunks look the same way they did 40 to 60 minutes earlier, you've probably gotten as much fat from them as possible. Tap here to receive our FREE top 25 recipe book! You only need a little water. For tips on how to use lard in your cooking, read on! Lard … Cook until the … Doing so can help the rest of the fat melt down quicker. Author Heather Dessinger. After about 45 minutes to one hour, the water will evaporate, the fat will begin to melt and the cracklings – little bits of browned fat – … Lids will seal on the jars if you put them on after straining . Yes, Al, it is the same. Let cool slightly. Here I used 2 cups of cream. Place the skillet/pot over medium heat, uncovered. Cut the pork fat into roughly 1-inch squares. Lard seems to be a word that everyone dodges and shuns. And no, I did not make that up…just ask the, Lard has long been an important ingredient in Asian cooking. Here are some suggestions we came up with: You’ll need a couple pounds of pork fat and some water. % of people told us that this article helped them. Turn heat to lowest setting and simmer gently for 1-2 hours. You may wish to ladle out some of the liquid fat throughout the process. Cut into small pieces (1 inch). It’s runny and grainy. Why Lard? To create this article, 12 people, some anonymous, worked to edit and improve it over time. Or you can get really hands-on and just shake your cream in a jar (if you’re looking for an arm workout). If you want to use the lard in a recipe that usually calls for oil, you will need to melt it down into a liquid form. If you want to store the lard for as long as one year, place the jar of lard in your freezer, instead. It’s important to keep the heat below the fat’s smoke point. Note: For instructions on how to make lard in the oven instead of the crock pot, follow the instructions in this tutorial on rendering tallow. Ideas as to why it did not become solid? For instance, fat is responsible for making pie crusts nice and flaky, which is why lard is often preferred in these recipes. Also note that it will be easiest to cut the fat if it has been chilled or partially frozen beforehand. We, the Woks of Life, have tried to replace lard in traditional recipes with butter in many of our recipes, but the flavor is just not the same. Doing so can make it easier for the rest of the solid fat to melt down. Home-rendered lard is one of cleanest cooking fats you can work with and I use it all the time, but of course I am kind of biased because I no longer fear the lard And note that the lard you’ll find in the baking aisle of the supermarket is typically hydrogenated to make it shelf safe. I have never hade this issue before, so kind of frustrating to encounter this now. By signing up you are agreeing to receive emails according to our privacy policy. This process will usually take at least two hours. The fat will solidify and turn the loveliest creamy white color, and you’ll have plenty of lard to keep in the refrigerator for a few months. I have been making my own lard and tallow for a few years now and recently decided to make enough to sell at markets etc. Stir each time you check it. Add the chopped fat and the filtered water to a heavy bottomed stock pot and simmer over medium-low heat, stirring occasionally. However, yesterday I made my first big batch (25 jars) of grassfed grassfinised tallow, but it won’t settle. These cracklings should still be soft, however, and not crispy. Render until all is melted and all moisture is cooked off and evaporated. Yes, you read that right. For a good rule of thumb, you will need to replace 1 cup of lard with 1 1/4 cup of butter. You can do this gradually as the lard builds up. When it’s done right, the color of the lard will be lightly golden in liquid form and creamy white after it has cooled and solidified. Before we jump into the details of this lard recipe, a word of advice: be patient throughout the whole rendering process. After a little while, you will start to see a transparent, slightly yellowish liquid forming. Some people find it overwhelming, so if you tend to be sensitive regarding odors, you might want to use an outdoor propane oven or a slow cooker set up in your garage. Looking for more authentic recipes? It's easy to make at home with a little bit of patience. Plus, lard has been used to treat illness and discomfort in Traditional Chinese Medicine for centuries. Mix well with a wooden spoon and cover with lid. To make your own Bacon lard, all you need to do is heat the fat until the liquid fat separates from the solid. Lard can come from any part of the pig, but “Top Chef” finalist and chef of meat-centric New Orleans restaurantsToups’ Meatery andToups SouthIsaac Toups points out, “If you were trying to render some lard out of a pork loin, you would not get a lot.” Look to the fattiest parts of the hog itself: “You’ll be better off trying to render fat from the belly, which is where we get ours from.” Same goes for fatty bacon, pork shoulders, and pork butts. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Place in oven. Finally, store the lard in a sealed container in the fridge until you want to use it. And keep it on the top shelf, which is the coldest part of your refrigerator. Thank you in advance, Sorry, I meant this receipt: When the heat level is right, you’ll see a lot of small bubbles, but no smoke or steam of any kind. The solid chunks will look more translucent, and some liquid will start to come off. Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt. In a medium saucepan on very low heat, add water and butter. You can do that in the oven or on the hob, whichever is easier for you. The idea is to make the temperature change as subtle as possible to prevent that glass from becoming damaged. The water will cook off and fat will render slowly. Keep a close eye on the fat to make sure that it does not burn. Lard has long been an important ingredient in Asian cooking. I just purchased a half pig from an organic farm in upstate ny. The fat will … Also, make sure the cooking temperature is extremely low, … Select the right cut of fat. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. You can eat them plain or sprinkle them over salads and other vegetable dishes. You can usually find a local farmer who raises pigs by asking around at your nearest farmer's market. Stir occasionally to … By using our site, you agree to our. And as always with hot grease, be very careful! Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. It’s important to keep the heat below the fat’s smoke point. There are two kinds — leaf & back fat. Add the water. Besides being used in everyday savory dishes like stir-fries and noodle soups, when it comes to Asian sweets like pancakes and pastries, lard is, Grind them up into coarse crumbs and use them like bacon bits, Sprinkle with salt and enjoy as a snack with an ice cold beer (they get very rich very quickly, so don’t go too crazy! Once the chunks of fat stop giving off liquid fat, remove the pot from the oven, let the lard cool, and strain out any remaining chunks. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Since it will evaporate out, the water will not damage the quality of the lard. Judy is the mom of The Woks of Life family. You’ll notice that leaf fat will be a tad more expensive as it’s more desired. How to Use Leaf Lard . Alternatively, pour the fat through a paper coffee filter wedged inside of a cone or funnel, or through a piece of cheesecloth draped inside a colander. It is the cleanest fat and is the most suitable if you want to make lard used for pastries and baked goods. The only possible answer I can think of is not a high enough fat content. Shape into a ball; chill for 30 minutes. The fat should be ready once the leftover cracklings start sinking and becoming crispy. Keyword diy, fat, grease, lard. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. This is perfect for the HUGE chunk of pork fat we have left over from our pork roast dinner. Not only is pork fat one of the most spectacular flavor additions out there, it’s actually one of the, . wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. If you do not have one, another deep, oven-safe pot would also suffice. You can also try small "family run" butchers or specialty markets. Stir periodically to prevent sticking. When the butter is melted, add the decarboxylated cannabis. I went to the local butcher shop and told them I wanted 20 pounds of raw pig fat. Add the fat pieces to the saucepan and cook over medium-low heat. Always use a clean utensil to scoop out lard and keep it really clean. You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. Thanks to all authors for creating a page that has been read 22,433 times. I’ve made lard … That liquid is … will change the nutritional information in any recipe. You can do this gradually as the lard builds up. Hi Dorothy, I keep it in the refrigerator for over a year, until it’s all used up. [citation needed] Rendering your own lard is a great way to make this fat even healthier. For a flavor no longer widely available in many regions, add bacterial cultures to make … The water will cook off and the lard will render slowly. Lard seems to be a word that everyone dodges and shuns. First rendering is taking fat (in this case, pork fat) and cooking it over a very low, slow heat to get just the very, very purest of the fat (think clarified butter.) Wash and chill fat. A blender is hard to clean, and you have to shake a Mason jar by hand for 5 to 10 minutes, so I was stoked that The Homemade Pantry‘s recipe uses a stand mixer. Hot lard can cause the glass to weaken, crack, or break. Any moisture that comes in contact with the fat can contaminate the batch. Hi! I'd try again this time using leaf fat from around the kidneys. When the oil starts to pool, you can scoop it out and strain it into a clean, heat-proof jar or container. Mine has stayed in liquid form after being refrigerated. THREE WAYS OF RENDERING LARD. You’ll know it’s slightly burned when it looks anywhere from a light gray color to a rust color. It is less widely used than it used to be because of its high animal-fat content. The fat will only begin to partially melt during this time. If you decided to grind or make fat paste, then you want to stir much more frequently. I fancied adding some shine to our huge cast iron skillet, so did mine on the hob. Wondering i… For example in this recipe can I replace lard with goose or duck fat? Born in Shanghai, she arrived in the U.S. at age 16. As the liquid begins to form, you will have to play the waiting game. wikiHow is where trusted research and expert knowledge come together. Factors such as brands purchased, natural variations in fresh ingredients, etc. The water prevents the fat from burning as it melts down. We use cookies to make wikiHow great. Include your email address to get a message when this question is answered. Alternatively, you could put the lard cubes into a food processor and slightly pulse them into shreds. Rendered belly fat can also become lard used for frying, however. It’s still okay to consume, but the flavor will be smokier, a little bit similar to bacon. http://www.myhumblekitchen.com/2011/02/how-render-lard-the-right-way-snow-white/, http://robbwolf.com/2013/02/21/render-lard-and-free/, http://thehealthyfoodie.com/how-to-render-your-own-lard/, consider supporting our work with a contribution to wikiHow. With the paste, I stir about every 10 minutes and start straining about 20 minutes in. Use a cast iron Dutch oven for best results. A good bar of soap requires only three ingredients: lard, lye and water. Thank you. This site uses Akismet to reduce spam. Your method of rendering is much simpler than most I’ve seen so this is very helpful.. would you always keep it refridgerated and if so for how long? wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. Like all types of lard, leaf lard has a high smoking point, making it excellent for frying, pan-searing, and even grilling.While leaf lard doesn't have the pronounced porky flavor of fatback or the stringiness of caul fat, it does have a gentle back note of subtle meatiness that hydrogenated lard … The water can help prevent the fat from burning during the initial stages, and it will evaporate from the stockpot as the fat continues to heat up. Bacon is actually cured pork belly. Pour your cream into a blender pitcher. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. How long can this pork lard keep? Once the lard is cooled, cover and store it in the refrigerator. If the jars feel warm to the touch, let them sit out on your counter for another few hours until the sides feel cool. You can pour the lard into a separate bowl or directly into your intended storage containers. Unlike butter, it seems that lard has been swept to a forgotten culinary wasteland. To create this article, 12 people, some anonymous, worked to edit and improve it over time. Once it’s done, the rendered pork fat will be a light golden color. Leaf lard is fat located around the pig's kidneys. The main thing when storing lard is to make sure that it’s tightly sealed. Hi Stacey, I keep mine in the refrigerator. It works well for sauteing and frying. Back fat, also called fatback, comes from the back, shoulder, and rump of the pig and is located directly beneath the skin. Oh, and lard doesn’t make you fat or kill your heart, despite what you read or what your traditional doc may tell you. Lard is fine, white pork fat that has been rendered and clarified. The whole process will take about an hour. This article has been viewed 22,433 times. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Only dip clean utensils into your lard to preserve it! Sprinkle in water, a tablespoon at a time, until pastry holds together. Approximately every 30 minutes, stir the pan to make sure nothing is sticking to the bottom. This recipe makes two cups of lard—plenty to use in your favorite recipes. Besides being used in everyday savory dishes like stir-fries and noodle soups, when it comes to Asian sweets like pancakes and pastries, lard is irreplaceable. … “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Hahaha … I’m glad you to took the time and found this recipe :-). Learn how to render lard correctly. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/0\/09\/Make-Lard-Step-1.jpg\/v4-460px-Make-Lard-Step-1.jpg","bigUrl":"\/images\/thumb\/0\/09\/Make-Lard-Step-1.jpg\/aid5091889-v4-728px-Make-Lard-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"