I was raised rendering lard. My daddy raised hogs and everybody in the holler that had one that needed to slaughtered what come together and we would render lard and package all the meat. My uncle did all of the cutting, he was the best butcher around. Those were days!!!
My elderly mother is 86 yo. She has memories of her grandmother processing sausage into quarts & half gallon jars. Then they poured fat over the top to protect the meat. So that's how they canned sausage in the good old days. Just a little blast from our past.
Yes, miss all the pork we had access to also as we had a pig farm on our farm also. As we were commercial we had to use the local abattoir's. 😊 You must've been so proud of your pa and what a great skill.
Pro tip... Take a tablespoon of previously rendered lard and melt that into the pan at the beginning to start things off. This will allow you to start the rendering at a lower temperature when you put the bigger pieces in.
I know this is an older video, but Carolyn, I love the way you explain things. Just like a friend giving advice. You and your family are a joy and an inspiration. Thank you, and God bless you all. ❤
Warm up a corn or flower tortilla put your cracklings add some hot salsa and oh my God your in Heaven eating your burrito. Also fry your pinto beans with this lard and they’ll taste wonderful. Thank you for sharing your talent.
Now I know why my grandmother pies were so good and everyone loved them. Her health took a turn for the worse before she could teach me everything. I'm glad I found your channel!
Ann Merrick it was stress and she had pheumonia that triggered her first heart attack cause she would walk to work in the rain cause she couldn't afford to get her car fixed. Then she went into a depression and her health got even worse when she lost her job and she went home to be with the Lord January 1, 2009.
Ann Merrick yes I did when I was not in school I was 15 years old when it all started. I even got a job before I turned 16 to financially help out cause none of her kids cared about her. Even after I got married I went to her house three to four times a week I cooked and did her laundry. cause like I said none of her kids cared about her. She was tough as nails until she got sick. She would cry herself to sleep cause I had to juggle school and work and take of her.
I am noticing that patience produces the best food preparation results. Combined with the fact that we (generally) need to eat every day, and food preparation becomes a Patience Education Center. I love how God created us!
Thank you for this video. I bought 2 pork lions from a local butcher to can. It had a lot of fat on it and it looked really white and so I decide I would try my hand at rendering lard. I watched many other videos but yours was so good and you explained and showed every single step so well. Well I did it exactly like you said snd every step went just like you said it turned out great. Thank you!
This is Jimmy from Indiana. Thanks so much for this valued information. My wife and I are raising 3 feeder pigs on our homestead for our own fresh pork. I am planning on rendering our own lard. When I was growing up my mom and mamaw did this. But you know kids especially boys don't pay attention. Thanks again. And I am going to use an iron pot. God bless!!!
The bottom of beyond further patching, cut off blue jean legs, whip stitched closed at the cut end makes great covers for jars that need darkness. The factory hem makes it's own kickstand if you will, to keep shelves tidy without bulk from collapsed fabric pooling using towels and such.
I have recently learned that Fats are one of the hardest things to get if times get tough, ie; no food at the grocery stores. I've watched a couple of your videos now, and all though I am not butchering animals, I do eat meat. I am thinking that I could just trim off the fat from meat I cook and add it to a ziploc in the freezer. Over time, I will gather enough to render and it's there for emergency purposes too. I fill my freezer with lots of garden produce to get us through winter, and I'm now realizing, I should be saving fat too. Thank you for the great video!
I just finished my first batch of rendering fat. I made the fat a little too big, the size of my little pinkie finger from the last knuckle to the tip of the finger. Got plenty but not what I was expecting. My second batch I cut them so much smaller and I'm getting a ton of product! Three times as much! Thank you so much for the helpful video!
You are one amazing woman!!! You remind of my Mother, oh how she loved canning! And did we love devouring everything she made. Thank you for sharing your wisdom. God bless.
GREAT video!! Carolyn, your info was spot on. I recently rendered a batch of lard using water. I should have known better. This wasn't my first time to render. Well, the whole batch molded. It was a disaster! I will never do that again. It was fat from our own hogs so I knew it was clean and healthy. So disappointed! Thank you so much for sharing and teaching. You and your family are a blessing to so many. I know as for me, you help keep me motivated. It's so good to see you back. God bless ya'll❤️
I know this is an old post, but I just made my own lard following your very clear instructions. It wasn't as disgusting a process as I imagined. Thank you. Pbs
My family used to do this every winter. We used great big cast iron "wash pots" But we also would render 100 pounds or more. This is the best tutorial I have ever seen on this process. Thank you so much for doing this.
I do the same thing with the skin of chickens, I use grilled skin like chips and I keep the fat of the skin in a jar for cooking vegetables, pasta or rice.
Would it not be better to put the straining cloth between the mesh strainer and the funnel? I would think it would help hold it in place as well as letting the larger holes in the mesh strainer catch the larger particles and keep them out of the cloth, leaving it to handle the finer particles. Just a thought
I did this with beef fat that I had from my trimmings from doing your stew canning witch came out great! I was surprised on how long it took for the bubbles to quit. But My talon came out great. Due to the time it took I think I will try it in a crock pot next time I make it.
i love lard. i use it in cooking all the time instead of using vegetable oil. the fat bits that is left over after the lard has been rendered are my favorite. i use them in salad and topping for other dishes. they add so much flavor to the dishes.
We render our own lard from roasts and other meats that we've cooked, it's a way of saving everything that you get from your cooking for other uses. The extra spices always make it taste amazing, and we use it for spreads and frying since we don't get as much out of it. It's something we've kept from our grandparents who grew up living on a small farm, and they had to find ways to save what they could, as they didn't have much. I'm a new subscriber and I feel very much inspired by your and other homesteaders' journeys and lives to start my own homestead one day. I think rekindling our past traditions, knowledge, and purpose in producing for ourselves has much been lost, and I want to live healthier and closer to the land as well. I just have a question, not sure if you've addressed this in other videos: Does your family derive all your income from the homestead, or do you work jobs on the side to finance everything, along with a partial income from your animals and crops? Could you make a video on the financial aspect of homesteading (cost of raising animals/crops, profits, etc)? Much love from Canada, God bless, and best wishes for you, your family, and your homestead! Always looking forward to the next video!
I love cooking with cast iron! Been on it for going on three weeks now. The hardest thing to learn is patience! If I warm my pan up for 4 minutes on low to medium heat, run a stick of butter over the bottom of the pan, and then put eggs in, they sound like they are burning with the intensity of a hundred suns! LOL But, that stops in a couple seconds, and the low to medium heated pan takes over! I never have anything stick anymore! --- So, why all that? When you start the bacon on a cold pan, and turn the heat on, the fat is not damaged like it is when it is seared. It seems like this physics reality is being employed here, too, and that is an exciting connection to make at six in the morning. BTW, thank you so much for posting the videos you have produced. You are an exceptional teacher!
I so love you and your whole entire family it’s on my bucket list to meet you one day I raise 10 children myself and my youngest is in her 20s so I’m working on grandkids now I have nine I have learned so much from your channel And I appreciate your honesty and transparency you have a beautiful family God bless you all
This video gave me the confidence to tackle rendering lard. When I ordered our pig I requested the leaf fat. I got this huge bag of fat back when we picked up the pork. The processor gave me a mixed bag of fat. Halfway through I found the leaf fat and I realized all the previous fat was back fat. I even had one chunk of caul fat. So lesson learned I can now identify all three types of pork fat. Next year I can render the leaf fat separately. My question is the leaf fat had a membrane that I peeled off before I ground it. Is that another way to be able to identify leaf fat?
I have literally just finished putting my first lot of lard into jars. I used my slow cooker and beef fat. Only thing I may have cooked it too long. Will update once it’s cooled and I use it for the first time . P.s love this channel and have learned a lot 😊
what is the difference between using beef fat or pork? We just had our steer slaughtered and I would love to use the fat for lard, but it seems that pig fat is utilized more, and I'm wondering why...
@@tammieshurtleff61 My understanding is that the process is the same whether rendering beef tallow or pork fat. Jill Winger is my source. She says the beef tallow is great for French fries. Best to you!
Another very helpful video! I'm killing a large sow in three days, and I haven't rendered lard in fifty years! Needless to say, I would have most likely ruined a lot of really nice lard. Thank you Mam!
Such an interesting & fun tutorial...I'm old enough to remember my tiny, sweet &"feisty," little Irish Gramma rendering lard early on Saturday mornings & constantly reminding us kids to be careful that we don't get BURNED by getting too close to the "bubbling cauldron"... HaHa *: )*
We do lard in large quantities, using a 25gal. Cast iron kettle, and a lard press. We then put the lard in metal cans for about a half hour then transfer into a mix of quart and half gallon jars
I live in the city, But I dream of something better and More simple. That is why I find it so hysterical That I just watched this whole video with so much interest & enjoyment!my daughter just asked what I was watching, And when I told her she looked so confused. That's so gross mom why wouldn't you just buy it if you need it? Oh dear lord help us all So I wouldn't have to buy it and wonder what was in it My dear sweet
I've kept my bacon fat after I've eaten breakfast into a jar on the counter with older fat for years never had a problem reusing it, except the time missed a little piece of bacon or egg when I strained it back into the jar an got some geen mold, otherwise not a problem.
@@vincentconti3633 I am heating up two pieces of a pork roast I cooked yesterday...in the fat from three pounds of bacon I am reducing into crumbles to use on eggs.
Those "fried" bits of fat that's strained out are commonly used in Chinese fried or deep-fried dishes to bring out a nice subtle bacony/smoky taste; dishes as diverse as Chinese broccoli fried in garlic (with or without meat slices) or noodles fried in soy sauce with the usual condiments. The big question I have is this: while lard is healthy what about these cooked/fried bits of fat from rendered lard?
This should be used as an example to young people to illustrate how polarizing our popular culture is. From the 1980’s until about 2015, this would have been a laughable parody. Lard was considered absolutely poisonous and to be avoided like mercury or arsenic. Now its considered healthy. When I was growing up most mothers gave their children margarine because it was considered healthier. It was not for economy. While giving them margarine for health, they were giving them peanut butter blended with partially hydrogenated shortening which prevented it from separating. The lessons are: if all these things were as bad as we’ve been told, we’d all be dead by now. People fed this way are living to 100+ years. Conversely, many children are still being given high carb, high glycemic foods and no one is protesting. Things are really screwed up and we should follow science if we are going to get out of this rut of polarization we are in.
hmm... My first guess was to boil the lard out, then once it's strained and cooled to room temperature, and then chilled, you can just remove the solid lard from the top of the water. ... I suppose then you could reheat to remove excess moisture and then bottle it... I think that would make a cleaner, odor-free oil opposed to frying it. .. of course, you'd throw out the refuse instead of munching it, so maybe not as fun in the end.
I used to make soap and I boiled my fat until the water was gone and strained, cooled then remove water from bottom then heated again to get rid of the rest. Messy greasy work, but could not have my soap smelling like meat.
Thanks Caroline.. I have always felt this is the fat I can trust..and true fat our own bodies recognise.. Have always used it for my baking, cooking and of course soap making.. Great Video..
Only if you buy into what media has told you.. Try a test.. Use a George foreman gill and cook beef pattys on it and save the fat that comes from beef.. it sets up into a hard substance called lard.. That does clog arteries.. Then try it with pork pattys.. and let that fat sit.. That stays a liquid unless you put it in the fridge.. After cooking with it for 40 years.. I think I will take my chances.. It has now been proven that the one substance that is responsible for heart disease and many, many other diseases... Is 100% Sugar.
Awesome video, thank you! Unfortunately, I let my cracklings scorch, which rendered out a tan/brown tallow. It smells the way it should, just isnt as white as my first batch. Is this tan tallow still shelf stable for a while or do i need to worry about it spoiling quickly and does it create any taste issues if using for cooking?! Anyone else have this issue before and if so, how did it turn out?!
I'm on my third time rendering following this video and your website "recipe". I think I have it down now!!! My last batch turned out tannish/light brown color. I think I cooked it too long.
I was raised rendering lard. My daddy raised hogs and everybody in the holler that had one that needed to slaughtered what come together and we would render lard and package all the meat. My uncle did all of the cutting, he was the best butcher around. Those were days!!!
Hey, I live in a holler!! Love it!
My elderly mother is 86 yo. She has memories of her grandmother processing sausage into quarts & half gallon jars. Then they poured fat over the top to protect the meat. So that's how they canned sausage in the good old days. Just a little blast from our past.
Yes, miss all the pork we had access to also as we had a pig farm on our farm also. As we were commercial we had to use the local abattoir's. 😊 You must've been so proud of your pa and what a great skill.
Pro tip...
Take a tablespoon of previously rendered lard and melt that into the pan at the beginning to start things off. This will allow you to start the rendering at a lower temperature when you put the bigger pieces in.
Great tip. Thanks!
That's crazy.. I did that because it just made sense... Great tip! It confirms and helps..
Thanks Michael!
I know this is an older video, but Carolyn, I love the way you explain things. Just like a friend giving advice. You and your family are a joy and an inspiration. Thank you, and God bless you all. ❤
Wonderful video ! It's amazing how many people think it is horrible to use lard ~ yet use Crisco & margarine !!!
Warm up a corn or flower tortilla put your cracklings add some hot salsa and oh my God your in Heaven eating your burrito. Also fry your pinto beans with this lard and they’ll taste wonderful. Thank you for sharing your talent.
Add some shredded sharp cheese on your cracklings and salsa and it'll take your burrito over the top!
Now I know why my grandmother pies were so good and everyone loved them. Her health took a turn for the worse before she could teach me everything. I'm glad I found your channel!
Ann Merrick it was stress and she had pheumonia that triggered her first heart attack cause she would walk to work in the rain cause she couldn't afford to get her car fixed. Then she went into a depression and her health got even worse when she lost her job and she went home to be with the Lord January 1, 2009.
Ann Merrick yes I did when I was not in school I was 15 years old when it all started. I even got a job before I turned 16 to financially help out cause none of her kids cared about her. Even after I got married I went to her house three to four times a week I cooked and did her laundry. cause like I said none of her kids cared about her. She was tough as nails until she got sick. She would cry herself to sleep cause I had to juggle school and work and take of her.
Ann Merrick. Go strees yourself on someother channel.
I am noticing that patience produces the best food preparation results. Combined with the fact that we (generally) need to eat every day, and food preparation becomes a Patience Education Center. I love how God created us!
Thank you for this video. I bought 2 pork lions from a local butcher to can. It had a lot of fat on it and it looked really white and so I decide I would try my hand at rendering lard. I watched many other videos but yours was so good and you explained and showed every single step so well. Well I did it exactly like you said snd every step went just like you said it turned out great. Thank you!
I rendered 7 pints of lard from our pigs today!! God Bless you for teaching these ways of living and processing food!!
This is Jimmy from Indiana. Thanks so much for this valued information. My wife and I are raising 3 feeder pigs on our homestead for our own fresh pork. I am planning on rendering our own lard. When I was growing up my mom and mamaw did this. But you know kids especially boys don't pay attention. Thanks again. And I am going to use an iron pot. God bless!!!
I rewatched your big batch lard rendering for "a years supply" 😊 .. Awesome family event!
The bottom of beyond further patching, cut off blue jean legs, whip stitched closed at the cut end makes great covers for jars that need darkness. The factory hem makes it's own kickstand if you will, to keep shelves tidy without bulk from collapsed fabric pooling using towels and such.
I have recently learned that Fats are one of the hardest things to get if times get tough, ie; no food at the grocery stores. I've watched a couple of your videos now, and all though I am not butchering animals, I do eat meat. I am thinking that I could just trim off the fat from meat I cook and add it to a ziploc in the freezer. Over time, I will gather enough to render and it's there for emergency purposes too. I fill my freezer with lots of garden produce to get us through winter, and I'm now realizing, I should be saving fat too. Thank you for the great video!
I just finished my first batch of rendering fat. I made the fat a little too big, the size of my little pinkie finger from the last knuckle to the tip of the finger. Got plenty but not what I was expecting. My second batch I cut them so much smaller and I'm getting a ton of product! Three times as much! Thank you so much for the helpful video!
Maybe consider purchasing a cheap mincer if you plan on doing this frequently. I think it will help increase the yield a lot. Have a great day.
Hi Carolyn, Thanks so much for the great demonstration. You are always so interesting. Thanks for sharing your info!! Love, Mary ❤️😘❤️
You are one amazing woman!!! You remind of my Mother, oh how she loved canning! And did we love devouring everything she made. Thank you for sharing your wisdom. God bless.
GREAT video!! Carolyn, your info was spot on. I recently rendered a batch of lard using water. I should have known better. This wasn't my first time to render. Well, the whole batch molded. It was a disaster! I will never do that again. It was fat from our own hogs so I knew it was clean and healthy. So disappointed! Thank you so much for sharing and teaching. You and your family are a blessing to so many. I know as for me, you help keep me motivated. It's so good to see you back. God bless ya'll❤️
Homemade Homestead
I know this is an old post, but I just made my own lard following your very clear instructions. It wasn't as disgusting a process as I imagined. Thank you.
Pbs
My family used to do this every winter. We used great big cast iron "wash pots" But we also would render 100 pounds or more. This is the best tutorial I have ever seen on this process. Thank you so much for doing this.
I do the same thing with the skin of chickens,
I use grilled skin like chips and I keep the fat of the skin in a jar for cooking vegetables, pasta or rice.
I love that big cast iron pot.
Would it not be better to put the straining cloth between the mesh strainer and the funnel? I would think it would help hold it in place as well as letting the larger holes in the mesh strainer catch the larger particles and keep them out of the cloth, leaving it to handle the finer particles.
Just a thought
That is the biggest Dutch oven I have ever seen.
No doubt!
I did this with beef fat that I had from my trimmings from doing your stew canning witch came out great! I was surprised on how long it took for the bubbles to quit. But My talon came out great. Due to the time it took I think I will try it in a crock pot next time I make it.
Brian Odell did you ever try with crock pot?
i love lard. i use it in cooking all the time instead of using vegetable oil. the fat bits that is left over after the lard has been rendered are my favorite. i use them in salad and topping for other dishes. they add so much flavor to the dishes.
We render our own lard from roasts and other meats that we've cooked, it's a way of saving everything that you get from your cooking for other uses. The extra spices always make it taste amazing, and we use it for spreads and frying since we don't get as much out of it. It's something we've kept from our grandparents who grew up living on a small farm, and they had to find ways to save what they could, as they didn't have much. I'm a new subscriber and I feel very much inspired by your and other homesteaders' journeys and lives to start my own homestead one day. I think rekindling our past traditions, knowledge, and purpose in producing for ourselves has much been lost, and I want to live healthier and closer to the land as well. I just have a question, not sure if you've addressed this in other videos: Does your family derive all your income from the homestead, or do you work jobs on the side to finance everything, along with a partial income from your animals and crops? Could you make a video on the financial aspect of homesteading (cost of raising animals/crops, profits, etc)? Much love from Canada, God bless, and best wishes for you, your family, and your homestead! Always looking forward to the next video!
In South Africa we call what you do dripping.
Do you just save and freeze fat from roasts/steaks/etc until you have enough that you want to render?
I can't WAIT to do this! You explain it all so well, and make it seem so easy! Thank you!
Would love to videos on beef tallow and used for tallow...like skin care as well as cooking
I've rendered duck fat and venison tallow like pork lard. I kept it in the fridge, and it worked great.
Me too, as we do not eat pork!
I love cooking with cast iron! Been on it for going on three weeks now. The hardest thing to learn is patience! If I warm my pan up for 4 minutes on low to medium heat, run a stick of butter over the bottom of the pan, and then put eggs in, they sound like they are burning with the intensity of a hundred suns! LOL
But, that stops in a couple seconds, and the low to medium heated pan takes over! I never have anything stick anymore!
---
So, why all that? When you start the bacon on a cold pan, and turn the heat on, the fat is not damaged like it is when it is seared. It seems like this physics reality is being employed here, too, and that is an exciting connection to make at six in the morning.
BTW, thank you so much for posting the videos you have produced. You are an exceptional teacher!
I so love you and your whole entire family it’s on my bucket list to meet you one day I raise 10 children myself and my youngest is in her 20s so I’m working on grandkids now I have nine I have learned so much from your channel And I appreciate your honesty and transparency you have a beautiful family God bless you all
This was really helpful. wish I had watched it BEFORE my first 'making lard' time. Made a big mess... but the lard so far does not look too bad.
Thank you for these detailed and concise instructions
Glad it was helpful!
You're video is the best by far! You're so knowledgeable and the one I trust the most! Love this! Rendering some now.
Thanks! I have had pork rendering fat in the freezer for a couple months, half afraid to do this....I am going to now!
You can also set the jars in a worn out sock to just block the light.
This video gave me the confidence to tackle rendering lard. When I ordered our pig I requested the leaf fat. I got this huge bag of fat back when we picked up the pork. The processor gave me a mixed bag of fat. Halfway through I found the leaf fat and I realized all the previous fat was back fat. I even had one chunk of caul fat. So lesson learned I can now identify all three types of pork fat. Next year I can render the leaf fat separately. My question is the leaf fat had a membrane that I peeled off before I ground it. Is that another way to be able to identify leaf fat?
Huh!! I used to come across the word cracklings when I read books as a child... 45 years later and I finally know what they are!
Thank you!!! I'm so tired of explaining this to people. Now I can refer them to your video. Yay!!!
Crystal clear and detailed instructions. Thank you.
Thanks for sharing your information on lard.
Thank you so much. I will be doing this for my first time this weekend. Love your videos
When I watch these older videos I feel like I’m one of her kids in homeschool class 🥰
Yess..now I'm educated..thanks I'm making it this evening following the direction.
Slow cookers are brilliant.
So much healthier than trans fat shortening!
Great vid!
Edible plastic?
I have literally just finished putting my first lot of lard into jars. I used my slow cooker and beef fat.
Only thing I may have cooked it too long.
Will update once it’s cooled and I use it for the first time .
P.s love this channel and have learned a lot 😊
what is the difference between using beef fat or pork? We just had our steer slaughtered and I would love to use the fat for lard, but it seems that pig fat is utilized more, and I'm wondering why...
@@tammieshurtleff61 My understanding is that the process is the same whether rendering beef tallow or pork fat. Jill Winger is my source. She says the beef tallow is great for French fries. Best to you!
Thank you for your knowledge
Another very helpful video!
I'm killing a large sow in three days, and I haven't rendered lard in fifty years! Needless to say, I would have most likely ruined a lot of really nice lard. Thank you Mam!
Man! Y’all’s videos have came a long way. They look like a Saturday morning show nowadays
13:03 I thought you were going to eat the spoonful. lol 👍
Lol I did too!
Same here!
Before the Advent of paper towels my nana drained the crackle over the pot!!
Such an interesting & fun tutorial...I'm old enough to remember my tiny, sweet &"feisty," little Irish Gramma rendering lard early on Saturday mornings & constantly reminding us kids to be careful that we don't get BURNED by getting too close to the "bubbling cauldron"... HaHa *: )*
Great video thank you!! My Kune Kune was butchered Saturday and since they’re known for their lard I look forward to rendering it myself. Thx
Great video...thank you for making such a crisp presentation which is fun to watch.
We do lard in large quantities, using a 25gal. Cast iron kettle, and a lard press. We then put the lard in metal cans for about a half hour then transfer into a mix of quart and half gallon jars
I live in the city, But I dream of something better and More simple. That is why I find it so hysterical That I just watched this whole video with so much interest & enjoyment!my daughter just asked what I was watching, And when I told her she looked so confused. That's so gross mom why wouldn't you just buy it if you need it? Oh dear lord help us all So I wouldn't have to buy it and wonder what was in it My dear sweet
It's so interesting watching this, even though I'm allergic to anything pork.
You can do the same thing with beef. Ask your butcher for beef suet, thats the best part to use. :)
Just got 1 litre of the clearest oil into jars, thanks for the video. Hugh Isle of Skye
Lard on toasted bread tastes amazing. For some reason it tastes far better in winter vs summer.
I just happen to have a few bags of fat in my freezer from a hog i butchered last fall. may have to get a bag out and try this!!!
I've kept my bacon fat after I've eaten breakfast into a jar on the counter with older fat for years never had a problem reusing it, except the time missed a little piece of bacon or egg when I strained it back into the jar an got some geen mold, otherwise not a problem.
YOU are amazing and a wonderful teacher! How on earth did you learn all of these skills?!
Thank you!!!
I wish I knew about this when we raised and butchered our pigs. We were newbs at the time.
Growing up we always butchered a hog and rendered the fat. We had a lard press and even baked the fat off the skin. Sure made good donuts!
I just love ❤️ your content 👍🙏 Keep doing videos about fat! KEEP KETO CRUSHING IT ❤️👏👍💪
Nice, thank you! God bless!!!
Others have added salt to purify. Why don't you use salt? I understand why you don't add water. You explained that very well. Excellent teacher!
Thankyou, your explanation is perfect. I will be rendering black bear fat and I expect it will give me similar results. God bless you!
I rendered 3 lbs of sliced bacon that I cut to small bits in my 6" Cast Iron Chicken Fryer! It came of so awesome!
There is nothing better than eggs fried in bacon fat....with a little bacon on the side!!!
@@vincentconti3633 I am heating up two pieces of a pork roast I cooked yesterday...in the fat from three pounds of bacon I am reducing into crumbles to use on eggs.
TY
This is such an excellent video. Thank you so very much!
Those "fried" bits of fat that's strained out are commonly used in Chinese fried or deep-fried dishes to bring out a nice subtle bacony/smoky taste; dishes as diverse as Chinese broccoli fried in garlic (with or without meat slices) or noodles fried in soy sauce with the usual condiments.
The big question I have is this: while lard is healthy what about these cooked/fried bits of fat from rendered lard?
How long can you keep your lard ?
Great video. Thank you
i love your videos good job
I do this with chicken fat to make schmaltz and gribenes. Delicious.
Nice. Many people can't get that 'healthy' and 'fat' do go together.
I’m gunna do it!
Excellant video, chalked full of information.
I have a question.
First of all...I liked your video so thank you !
How long can it last on the shelf?
Great teaching, thanks..
This should be used as an example to young people to illustrate how polarizing our popular culture is. From the 1980’s until about 2015, this would have been a laughable parody. Lard was considered absolutely poisonous and to be avoided like mercury or arsenic. Now its considered healthy. When I was growing up most mothers gave their children margarine because it was considered healthier. It was not for economy. While giving them margarine for health, they were giving them peanut butter blended with partially hydrogenated shortening which prevented it from separating. The lessons are: if all these things were as bad as we’ve been told, we’d all be dead by now. People fed this way are living to 100+ years. Conversely, many children are still being given high carb, high glycemic foods and no one is protesting. Things are really screwed up and we should follow science if we are going to get out of this rut of polarization we are in.
Thank you so much.
Great info thanks
Your back!! Love it!!
hmm... My first guess was to boil the lard out, then once it's strained and cooled to room temperature, and then chilled, you can just remove the solid lard from the top of the water. ... I suppose then you could reheat to remove excess moisture and then bottle it... I think that would make a cleaner, odor-free oil opposed to frying it. .. of course, you'd throw out the refuse instead of munching it, so maybe not as fun in the end.
I used to make soap and I boiled my fat until the water was gone and strained, cooled then remove water from bottom then heated again to get rid of the rest. Messy greasy work, but could not have my soap smelling like meat.
Thank you.
I keep trying to watch this, it isn't my favorite kind of vidio. But I like to listen to you Caroline. Do you like that kitchen?
Thanks Caroline.. I have always felt this is the fat I can trust..and true fat our own bodies recognise.. Have always used it for my baking, cooking and of course soap making.. Great Video..
Only if you buy into what media has told you..
Try a test.. Use a George foreman gill and cook beef pattys on it and save the fat that comes from beef.. it sets up into a hard substance called lard.. That does clog arteries..
Then try it with pork pattys.. and let that fat sit.. That stays a liquid unless you put it in the fridge..
After cooking with it for 40 years.. I think I will take my chances..
It has now been proven that the one substance that is responsible for heart disease and many, many other diseases... Is 100% Sugar.
As you wish...
headlinehealth.com/these-two-foods-are-the-worst-for-your-heart-health/
Greetings! Where can we find the cast iron "beauty" you're cooking in during this episode. Thank you.
Great video! Love all your videos. Would be nice if you had links to the utensils used.
Great video thanks
You bet
Awesome video, thank you! Unfortunately, I let my cracklings scorch, which rendered out a tan/brown tallow. It smells the way it should, just isnt as white as my first batch. Is this tan tallow still shelf stable for a while or do i need to worry about it spoiling quickly and does it create any taste issues if using for cooking?! Anyone else have this issue before and if so, how did it turn out?!
thanks!
once the lard is cooled and solid could you use a food saver jar sealer attachment to remove the air too?
You're a Gold Mine.
Can you use an electric roaster and just put on lowest setting?
I'm on my third time rendering following this video and your website "recipe". I think I have it down now!!! My last batch turned out tannish/light brown color. I think I cooked it too long.
when i took the lard off thre hob some jumped out of the pot four feet into the air and burned my eyelid, i had to put ice on it for three hours