Drives me crazy at the fact most products on the shelf these days are called "bath bars" instead of soap as they dont use a sodium hydroxide so they can't legally call it soap. You can use the stronger bits to slowly mix into dog food over time as my dog really does love it. Gives her coat a shine and it seems to help her older joints as well. I really appreciate this as i usually only strain my bacon grease through several layers of cheesecloth before storing. Granted I use it too cook with not making soap YET! And for those watching, ask your local butcher for the kidney fat and whatnot bits as they will usually sell it to you for cheap unless they grind their own sausage
great info, I actually have some real leaf lard in my freezer (every few years we raise a couple small pigs) i'll have to pull that out and melt it down sometime. great idea on adding to the dog treats (I also make those myself, as you do)
I Google how to clarify lard and this was the first video I found. I'm not using it for soap yet. I've been trying to save on food cost by making as much food products I can from scraps at the butcher. Bacon ends for $1 a pound which is just non uniform cuts of bacon they can't package. Great value. One thing I found after your second boil, refresh the water and remelt the fat, use your hand mixer to mix the fat into the water until it looks emulsified, then let it settle and you're left with a nasty puck with lard bubbles the size of sand but will stick together in a loose puck. You remove the water via a small hole, and then add ice cold tap water and fold the lard into itself once covered in cold water. It cleans the fat up so much more than just boiling. You repeat the folding until the water runs clear and doesn't have a skim coating on the top of the water. It Removes almost all scent and taste.
awesome Aaron, great job! It's pretty hard to grow fat unless one is a farmer and raises animals...so it's awesome that you are saving this on your own ... smart smart idea!
@old school prepper it's just the start until I can afford my own property and animals. But trust me I grow enough fat myself. I just can't harvest it lol
I put the grease jars in the microwave on a low setting to liquify the fat as my first step. Leaf lard is the very best for pie crusts and other pastries. Before Covid my son was a pastry chef and loved to get leaf lard. It is expensive to buy.
Great job! That really brought back childhood memories. When I was a youngster both my mom and grandmothers recycled lard and tallow. They both had an insulated metal container similar to a thermos which had a fine mesh screen in the opening which could be removed and cleaned. There first step after frying bacon (or any other meat) was to allow the lard to cool then pour it through the strainer before it solidified to remove most of the fine particles before they stored it in the freezer. It made the rest of the process much cleaner.
I've been cleaning bacon grease, 5 times now and the bottom of the grease looks like its breaking down. Its crumbly. Should i keep trying or just get rid of the crumbles?
let your grease get cold (like refridgerator/freezer cold) and scrape ofif the crumbles are not white (they are usually grey) scrape off and dispose of them...they have bacon bits/debris and whatever else in them. Your grease will be 'clean' when it's all white. I just want to make sure you are letting the grease get cold and hard before you are cleaning again?
@OldSchoolPrepper I've been letting my grease get cooked off on the back deck in 40* temps. It was doing well for afew days, always getting clean and smooth but this last time the bottom side of the soap was crumbled and gritty? Almost. It's never happened before.
I always heard that Tallow was from Beef, Lard was from pigs. Suet and leaf fat from the caul of the kidneys respectively? BTW when I first start cleaning the fat disc on the first couple go throughs, I will process it in a smaller container to glean the good bits out. also if you pour it into the round bottom metal bowls, the puck comes out easier, especially if you use a metal cake icing spatula to loosen around the edges. I usually add some salt to the water which helps clarify the smells out. I've tried baking soda before on more rancid oil but haven't got any conclusive results yet.
Lard is from pigs (and leaf lard too), most other mammals have tallow...not only beef. I like the way you are doing it...I can see a round bottom bowl working better. I'll give it a try~ thanks for the input.
Personally, I'd melt and strain the stronger-flavored bacon grease to get the now-soaked bits out, then heat it to drive off any water before I use it to make cornbread or pet treats.
that is great....keeping the bacon flavor is something lots of people like to do....I like it with my greens, little bacon grease and onion fried. yummm
correct! who said it had lye left in it? I'm a traditional soap maker, i use traditional lye, fat and often superfat. The term "Lye Soap" is a term, it doesn't connote the presence of lye but rather the ingredients.
![ไข้ขึ้นเลย! เมื่อแฝดโดนจัดเต็มวัคซีนครบ2เดือน🤒 [cc] แดนแพทตี้ SS2 | EP.54 |](http://i.ytimg.com/vi/z2VHItnyyvY/mqdefault.jpg)
Thank you so much! I’m clarifying bacon grease to make traditional hair pomade❤ this really helps!
awesome! good luck
Drives me crazy at the fact most products on the shelf these days are called "bath bars" instead of soap as they dont use a sodium hydroxide so they can't legally call it soap.
You can use the stronger bits to slowly mix into dog food over time as my dog really does love it. Gives her coat a shine and it seems to help her older joints as well.
I really appreciate this as i usually only strain my bacon grease through several layers of cheesecloth before storing. Granted I use it too cook with not making soap YET!
And for those watching, ask your local butcher for the kidney fat and whatnot bits as they will usually sell it to you for cheap unless they grind their own sausage
Cool, Anthony! Yeah, I usually just throw it in a jar and keep it in the fridge. I will have to take the time to do this right now!
great info, I actually have some real leaf lard in my freezer (every few years we raise a couple small pigs) i'll have to pull that out and melt it down sometime. great idea on adding to the dog treats (I also make those myself, as you do)
I Google how to clarify lard and this was the first video I found. I'm not using it for soap yet. I've been trying to save on food cost by making as much food products I can from scraps at the butcher. Bacon ends for $1 a pound which is just non uniform cuts of bacon they can't package. Great value. One thing I found after your second boil, refresh the water and remelt the fat, use your hand mixer to mix the fat into the water until it looks emulsified, then let it settle and you're left with a nasty puck with lard bubbles the size of sand but will stick together in a loose puck. You remove the water via a small hole, and then add ice cold tap water and fold the lard into itself once covered in cold water. It cleans the fat up so much more than just boiling. You repeat the folding until the water runs clear and doesn't have a skim coating on the top of the water. It Removes almost all scent and taste.
awesome Aaron, great job! It's pretty hard to grow fat unless one is a farmer and raises animals...so it's awesome that you are saving this on your own ... smart smart idea!
@old school prepper it's just the start until I can afford my own property and animals. But trust me I grow enough fat myself. I just can't harvest it lol
@@aaronsimpson8329
Always lol! This video is great. I so want to get into making soap some day! Blessing much love!
You should! are you a Bob Marley fan? much love ~
Super helpful and informative. Thank you!
no problem. I just used some bacon grease this morning.
Very educational as always. Thank you.
Thanks for watching!
I always run the "scrapings" thru again in a smaller pot. Just saves a bit more of the fat.
great idea!
I put the grease jars in the microwave on a low setting to liquify the fat as my first step.
Leaf lard is the very best for pie crusts and other pastries. Before Covid my son was a pastry chef and loved to get leaf lard. It is expensive to buy.
agreed, leaf lard stays harder at room temp, great for baking.
I loved the young cockerel in the background! We are so entertained by our boys learning to express themselves. 😂 Thank you for the video.
Great job! That really brought back childhood memories. When I was a youngster both my mom and grandmothers recycled lard and tallow. They both had an insulated metal container similar to a thermos which had a fine mesh screen in the opening which could be removed and cleaned. There first step after frying bacon (or any other meat) was to allow the lard to cool then pour it through the strainer before it solidified to remove most of the fine particles before they stored it in the freezer. It made the rest of the process much cleaner.
That's a good idea! I love vintage things, I'll look out for one of those
Video starts at 4:40
Good informational video , thanks for sharing , God bless !
thanks! you are always welcome here..
I've been cleaning bacon grease, 5 times now and the bottom of the grease looks like its breaking down. Its crumbly. Should i keep trying or just get rid of the crumbles?
let your grease get cold (like refridgerator/freezer cold) and scrape ofif the crumbles are not white (they are usually grey) scrape off and dispose of them...they have bacon bits/debris and whatever else in them. Your grease will be 'clean' when it's all white. I just want to make sure you are letting the grease get cold and hard before you are cleaning again?
@OldSchoolPrepper I've been letting my grease get cooked off on the back deck in 40* temps. It was doing well for afew days, always getting clean and smooth but this last time the bottom side of the soap was crumbled and gritty? Almost. It's never happened before.
I always heard that Tallow was from Beef, Lard was from pigs. Suet and leaf fat from the caul of the kidneys respectively? BTW when I first start cleaning the fat disc on the first couple go throughs, I will process it in a smaller container to glean the good bits out. also if you pour it into the round bottom metal bowls, the puck comes out easier, especially if you use a metal cake icing spatula to loosen around the edges. I usually add some salt to the water which helps clarify the smells out. I've tried baking soda before on more rancid oil but haven't got any conclusive results yet.
Lard is from pigs (and leaf lard too), most other mammals have tallow...not only beef. I like the way you are doing it...I can see a round bottom bowl working better. I'll give it a try~ thanks for the input.
Personally, I'd melt and strain the stronger-flavored bacon grease to get the now-soaked bits out, then heat it to drive off any water before I use it to make cornbread or pet treats.
that is great....keeping the bacon flavor is something lots of people like to do....I like it with my greens, little bacon grease and onion fried. yummm
Thank you!
You bet!
Soap is made with lye but shouldn’t have any left over after saponification if made correctly. So soap doesn’t have lye in it.
correct! who said it had lye left in it? I'm a traditional soap maker, i use traditional lye, fat and often superfat. The term "Lye Soap" is a term, it doesn't connote the presence of lye but rather the ingredients.
Man….I wish I had seen this since I started pressure canning. The amount of fat I discarded makes me unbelievable sad. I had no idea.
eggs fried in a bit of bacon grease is a wonder! starting from now on, i bet you'll start saving! ☮️