Making Lard At Home! It’s SO EASY!
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- เผยแพร่เมื่อ 14 ก.พ. 2019
- It's time for Sarah to render some pig fat into lard. Sarah discusses many different topics regarding lard including how to render lard, why home-rendered lard ISN'T bad for you, why she renders lard and how to use it.
#lard #renderinglard #pigfat #makinglard
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Save your used cheese cloth in a baggie or a container. Use that for greasing your pans.
Good idea!
@@LivingTraditionsHomesteadThat's pig fat🐷
I also save butter wrappers, I use unsalted only. Fold them up & put in a baggie in the fridg then use to grease pans for baking. I also use them on my cast iron.
Brilliant! Thank You both!
Lard has amino acids which actually helps your body breakdown stored fat in your body. Fat and meat 🥩 is not our enemy, but sugars are.
Unless you have a medically diagnosed sugar issue - even sugars are NOT the enemy.
The body does not use sugar. When the body processes sugar it goes straight into the fat cells. The only other way to avoid that is if alcohol 🍷 sugars are used.
Sugars are but also grain carbohydrates!
Poor processing too
@@SgtSnausages depends on the sugar
Hi guys! Irene from Brainstorm Acres here. Many years ago hubby was a fry cook, and they used lard. To make the darker lard white just boil it with water, about equal parts lard and water. Use a tall stock pot and boil about twenty minutes. Then let it cool. The fat will rise and solidify on top. You can do this more than once, with clean water if you want it whiter. It works! Love your channel!
That's called clarifying the lard. You can do that with butter too.
Oh my goodness!!!
I have been searching for this information for ages. I just knew there had to be a way to clean up lard after frying in it. I just never imagined it would be so simple.
Thank you so very much!
Isn't it becoming more oxidized as you keep heating it again and again?
Lard makes great French fries.
My grandmother, when I was a kid, rendered her suet or lard, on her big old cast iron wood burning stove at the farm. She would then clarify the lard, and any used lard that she had, by boiling equal parts lard to water for 20 minutes or so, let it get cold and solid. Separate it, (she kept the water, gel, from the first boil for broth latter) then she would repeat this until it was snow white. Somewhere between 1 and 3 times. She would then line her loaf pans with brown paper or butchers paper, which ever one she had on hand, press the cold lard in to the pans, then wrap them and stick them in the root cellar for latter use. Don't ever remember her ever having to throw any away. The cracklins she would spread out on a sheet pan, sprinkle with some salt. Put it on the very edge of the stove till they got good and crisp. She never had to worry about storing them cause they never lasted more then a day or two, didn't matter how much she had. :-)
I like that! Do you remember if the washing process affected the flavor?
@@UncleDutchFarms I do remember that grandma and mom both had multiple blue ribbons for their homemade pies, cakes, breads and other goodies. All of which had some of their homemade lard, tallow or both in them. Everything was always in their head, never written down. I'll never find a homemade mincemeat pie that was even close to grandma's ever again. The smells when she was making just the filling, that took like two days to make. With real fresh suet, all the home grown fruits. All slow cooked for ever. Then that golden, almost crispy, flaky pie crust made with lard. What I wouldn't give up to go back to that life again. Sorry got lost there for a sec. Their lard was very clean tasting, same with the tallow. Unlike most oils that you buy nowadays, that taste old. When we went fishing, grandpa would always use that lard to fry up the catfish, froglegs and taters. Let me tell ya, those folks across the pond would start another war over them fish n' chip's! ;-)
@@natureboy6410 That sounds amazing! I've heard of washing lard before but have never tried it, so I may do that net time and see what I think :)
UncleDutchFarms k
That's a very beautiful story I felt I was right there with you
I have a friend that says that her children with allergies & adhd were completely off medication after raising & cooking everything from scratch at home, especially the lard. She says that it's not worth eating out once, for the consequences that her children have after ingesting processed food. I found that pretty amazing today as I watched this video, how true it is, that lard is not evil & bad! Thank you so much for your amazing videos, they are awesome & I learn something new every day!
I can't think of a single instance where a back taste of bacon would be unpleasant.
Me either lol
Imagine an apple pie. Pork and apples have gone together for centuries.
I rendered mine in large roasting pan in the oven on very low heat. Worked very well and did not brown.
We made own lard,dad would eat lard and pepper sandwiches in the winter.he was a carpenter working outside all winter.said it kept him warm.raised on lard cooking.
All my great and grand parents used was lard ages 101,91,89 and 87 it's not the enemy lack of exercise is .Good info as always .
indrid cold wow!! That’s amazing !
I was watching a program that talked about Alzheimer's and pork lard. How was the memory and cognitive function in your grand parents and great grandparents? I'm anxious to put this to rest. Thank you
@@savedblessed655 memory was good cancer got the female's .
I'm in my 40's I eat in my biscuits ,cornbread everything and no meds needed .But I never stop moving either.
Saved blessed, new studies show that sugars may be very involved in Alzheimer's... The connection between diabetes and Alzheimer's is now recognized.
Raised on eating lard and my parents were sharp. I think overly prescribed medications are part of the problem. We have doctors who are prescribing medications based on family history of diseases rather than the actual condition itself.
Many of the processed foods are processed with chemicals and one has to wonder how it interacts with the prescribed medications. I was floored when someone told me they were taking 9 different medications. I take none and remain active. I encourage people to do 15 minutes at least of exercise a day.
I love that you are respecting the animal and the environment by using every part of the animal. No waste and healthy healing food to sustain your family completes the circle of life in a balanced conscious and respectful way. ❤️
Great advice for those of us who haven't raised pigs yet! I will be checking my local butchers ASAP. This is yet another skill I can learn ahead of raising that particular animal so I feel less pressure later. Thank you! God bless
When I render fat in my slow cooker, I keep the lid off. This ensures that any water gets evaporated out. Water can make lard and tallow stay soft and go rancid faster.
First I just wanted to say huge “THANK YOU” for your educational videos. I live in one of the suburbs in Southern California, but your channel is so wonderful as what you share is simply wonderful. Your channel really fits to all forms of lifestyles regardless if your viewers are fortunate to live on a farm or in the burbs, you and your husband do a wonderful job teaching and I sincerely, again “THANK YOU” for sharing what you and your beautiful family all aspects of living on a farm as well as your cooking. Also, I just wanted say I really love and appreciate your channel as some of cooking reminds me what my mom did when growing up, sadly she passed away (11/3/17) but what you all do reminds my awesome dad what he did when he was a child in Hungary.
Eva Beck and as always, their respect for the animals they use. They are truly a wonderful, caring, knowledgable couple. Thank you,
I am SO glad you guys made this video!! I have been thinking about rendering fat but I hadn't looked into it. I'm so glad you showed me how truly easy it is.. Thank you! I love your channel! So glad I found it!
I love how you always do what you can to not waste anything.
Thank you! This was perfect timing! We just bought half a pig from a local farmer for the first time and I needed a refresher course on how to render the lard.
This is amazing to me. So simple !! You young lady, are so informative. And sharing your many skills and crafts as a homesteader is a true gift. Blessings
Thank you very much.
I am 56 years old and I helped my Mississippi family at age ten or eleven butcher a hog and render lard from the pigs.
We were outside during this entire process.
There was a huge metal pot over an open fire and I recall constant stirring and water added to the pot of fat.
We started very early in the morning and we all finished by nightfall.
I was most happy to miss school for a few days (2).
Watching you made me want to try my hand at making my own lard.
I will talk to some butchers to find pork fat .
Thank you.
Great Job! I was pleased to hear you mention the difference between leaf lard and the back fat. I have rendered lard in roasters and crockpots, both work well. I always kept my leaf lard separate from the other as you did for special backing.
I just love watching your video. They are the first ones I watch each morning. God bless you Kevin and the girls.
Very informative! I love that you discussed when to use which types and how you stored it until you could process it thanks. Thanks so much!
Saturates fats are good for you that has changed.pork fat is almost as good for us as coconut oil
good day to you Kevin and Sarah !! thanks for sharing another awesome update and adventures on & off the homestead 👨🌾🎥👍✝
HI Sarah, Great information about lard. My grandmother used to render her own when she lived on her farm. They couldn't afford to purchase much except staples like flour, sugar, salt, etc. My mom used to tell us every Christmas about her stocking that they would get and it had an orange or apple, some penny candies and nuts. That was it for the stocking and she would get a new dress made from the flour sacks. But my grandmother used her bacon grease as well. She always reused it. She would make us fried apple pies and fry them in the bacon grease. That is the best pie you will ever eat. So bacon grease does go with sweet things.
I quite eating margarine when I read a study done back in the day when they first introduced it to the public. I don't remember who did the test but they put a cube of the "oleo" as they called it back then, on a dish and set it on a window seal. The report stated that it sat there for several months without growing mold or changing color and even the flies wouldn't touch it. After that I gave up the fake stuff and switch to the real stuff. I recently learned that they have proven that our bodies don't metabolize margarine. Our bodies don't know what to do with it. And if our bodies don't know what to do with it? Guess what it turns into? You got it, FAT! But our body does metabolize real butter it is not stored as fat unless you eat too much. Whoa, sorry for being so long winded. LOL!! Take care. God Bless!
I had come across a report regarding margarine years ago. It was first used to fatten up turkeys. Instead it was ending up killing them so they stopped feeding it to turkeys and started selling it to us. Calming it was heather then butter was for us another goof that food companies made.
@@beckypotz6656 OMG!! They did that with Lysol. Did you know that was made for pesticide use originally? When I found that out, I quit using that product all together as well. It killed everything when sprayed on vegetation. Cheers!
Awesome video! Very informative and inspiring to try at home. Thank you and love your channel ❤️
I can not wait for your next video. The lard must be delicious. Wish you videoed on the weekend, that's how much I enjoy the two of you. ❤🕇
Morning from Mn... Great video guys we totally agree with you. glad you shared with us, some people didn't know those facts. God bless and keep the videos coming its always great to see what your doing next.
My grandmother taught this to us. Nothing tasted as good as her meatpie crust! Great video. Good job Sarah.
My family made lard when I was young. We used the grinding method. My job was to stir the fat and strain out the cracklings as it cooled. We poured the strained lard into parchment lined bread pans and finished wrapping the lard with the parchment paper when it cooled. Then we popped them into the freezer. We also bagged the cracklings froze them then added a half cup to our cornbread until it was gone. It made extra nice cornbread all winter.
"How I store them" I drain them very well while warm, then package in zipplock bags with about 1 1/2 cups per bag and frieze them for single ser use. when using them thaw and warm them alittle before mixing with you cornbread and pour into a hot castiron skillet and bake as before.
I just purchased my first slab of leaf lard and am looking forward to rendering it. I just love your videos...keep them coming.
Thanks so much Sarah, my dad use to say when I was growing up that the only think we waisted of the hog was the squeal.😊
Reminds me of my grandparents. They always made lard from the farm and they used it to make homemade deer and beef sausage among many other things. Great video!
Lard is one of my favorite parts of raising pigs! You’ll have to try homemade tortillas and making your own soaps. Really enjoying your channel, so fun watching local people enjoy the things we do as well.
Great points Sarah, love your enthusiasm!
Awesome ! Love this ! Your method is so simple !! I appreciate that a lot !! :)
Thank you for sharing and have a blessed day.
I rendered 7 pints tonight…thanks for your help!! Love your channel Praise God you are teaching these ways of living!! God Bless you and Mr. Brown 💜
Love your videos!! I am inspired and/or learn something new each time!
Loved this video, you are so right many people today have no idea where their food comes from or how to make it themselves. Fantastic video.
Thanks for sharing this post. Your awesome. I learned something that I didn't know. I think you are my favorite you tube program to watch. 🤗
Hi Sarah! I just had to come back and tell you I am currently rendering my very first pot of leaf lard!!! Wooowhooooo!!! I pulled your video up to double check the process. While I have finally moved to PA (back in October) I actually ordered the fat from that grass fed meat place Al Lumnah talks about all the time. I threw the wrapper away and can’t recall their name right now. LOL Unfortunately my health is giving me more fits so I’m doing everything possible to get things in check. I’ll have to be having yet another back surgery in the coming months and the more scary issues I’ll be having a colonoscopy for next week. I’m so sorry I haven’t commented much lately. Just getting moved and getting all my Drs and such re-established has been so time consuming! I always watch the videos (so happy for you guys and the new greenhouse btw) I just don’t always comment cause I’m usually watching from bed, when I probably should be sleeping. LOL I just can’t miss you guys and Heidi at RCH cause I’ve been with y’all so long you’re like family now. Anywhooooo...thank you for teaching me to render lard today and for just being an absolutely beautiful woman and family. Please keep me in prayer if you can. God Bless you all always. ~Lisa
Our understanding of fats is recently undergoing a major revolution.
The book "the big fat lie" and a talk by Sally Fallon Morel, "the oiling of America" had me deep dive into the new data & modern understandings.
Wow! My mind has been blown... Great to see others making the same journey. Thank you!!!
Thank you for this video. Just bought some fat and then was given some from pasture-raised pigs. So excited to try rendering lard for the first time. Don't have our own pigs yet, but hope to in the future. Thank you for all you do and for sharing your wealth of information. :-)
Fantastic video. I am planning on doing this when I get a chance to raise pigs. No waste! Thank you for showing an easy way to do this!
You can run the fat through a meat grinder, seems to render a bit quicker! The elders that coached me said gut fat (leaf) was for baking and body fat for everything else.
P.S. save those browned bits for cornbread or just snacking on. If they get a bit old,, grind up with a bit of oats for chickens.
Cracklins
Got mine yesterday and will be doing it on the next free day. Thanks for sharing ☺️
Perfect timing! I just put down a deposit for a local, pasture raised pig that will be processed in April. I'm asking for the fat and leaf lard for rendering. I was going to search on how to render lard but now I know, thanks to you. My chicken pot pie crust is really yummy and I'm looking forward to making it even better with the lard I render. Plus I love to bake. Thanks again!!!
Thank you for setting the record straight on lard.
I made 7 pints of lard from our pigs 🐖!! Thank You so much for sharing on your channel ways of living on your homestead!! We have learned so much from you and Kevin on how to do things on our homestead!! May God Continue to Bless You Both and your family 💜
Thank you so much for sharing all your wisdom!! I had our butcher pkg the lard from our last pig we had butchered and didn't know exactly how to render it. You are amazing teachers!! We also live in SW MO which makes it a little bit cooler to see your videos. God Bless!!
Great video! I haven't done this in ages, my kitchen and home are just too small to store food but on my Amazon wish list I have a set of stick butter molds. Once I'm set up to raise my own pigs and actually have space for food storage (and an extra freezer!) I will be pouring my liquid lard into those stick molds so I can have sticks of easily measured (half cup) lard. Just will wrap in parchment or butcher paper and stick in a freezer bag. I think it would be way easier to use it that way for baking and whatnot.
My mom used to eat lard on her bread back in the 20's. It was a real treat back then.
I made lard this fall and also tallow when we bought part of a grass raised beef. Back in the 80’s my ex and I raised pigs for us and some of our family, I processed the fat from them and my family thought I was different ( awesome I say), love all things home grown. Thank you Sarah for this video.
Great for eating, salve and lotion making, and soap!!! Love it ❤️
Thank you for all of the info! Before crockpots my mom taught me to to put the large pieces of fat right on the rack in the oven with a pan to catch the drippings with the lowest heat possible. Then she had a small sauce pan that had a hinged presser thing that had holes in it and she would put what was left from the fat in it and make cracklin's but I don't remember exactly how it worked. I appreciate y'all so much!
Great information thank you for sharing with us Sarah! God bless.
Valuable information. I found back fat at the rural meat processor where I get my free run eggs and bought two bags of it. Processing the second bag today 👍🏻
Thank you for sharing.
You are so kind.
Very Nice Video. I also render my Lard when we do pigs and there is nothing like the homemade doughnuts deep fried in the Lard. My Great Grandmother, Grandmother , My Husbands Mom and now I carry on the traditions . God Bless Your Hearts.
Very clear concise process as usual. Thanks Sarah.
I did tallow yesterday and doing lard today!! First time for both!! Tallow has many many benefits, has a high temp smoking point so great for frying...great for soaps, lotions etc.. love lard for cooking and baking!!
Outstanding video, you two have never disappointed me! Thank you
Great video Sarah and Kevin! This year we switched butchers and our butcher ground the fat for us! Made rendering so much faster!! :) and I used our electric 18 quart roasting pan this time - held much more than my large crockpot. :)
Sarah, thank you for the video I was intimidated by rendering lard until I watched your video and Andrea's from VW Farms you ladies teach me new things and give me the courage to try. Thank you I am cooking it down right now.
Lard makes the best piecrust. Thanks for sharing.
And homemade biscuits
@ Pat DeArmond
And the crispiest fried food! Lard has a higher melt point so when you use use it for baking, it makes a lighter, flakier product.
Rather than using cheesecloth to strain, when I was growing up we would spoon the cooked fat pieces into a flour sack and hang it from a hook in the kitchen ceiling over a large bowl allowing the fat to drip out.
I loved seeing how to do this. I grew up using rendered pork lard from the crock to make my pies. I had never see how my parents did the rendering. Which is very odd. Usually we were involved with everything that we did on the farm. Thanks for sharing.💕 NonnaGrace
Thank ;you for posting this video, Sarah! I'm rendering pig fat today and it is helpful information for my first attempt at making lard! 💖💖💖
Very informative video. Thanks Sarah!
I can remember grandma with a big ol pot hanging above a small fire from a tree limb tripod. I can remember her stirring it but not what she done after that. So now I know for sure. Thanks for showing how you render your lard and thanks for reminding me of another fond memory with my granma.
Great minds think alike, we are uploading our lard rendering video right now, lol. I haven't attacked my bags if fat yet, only the leaf lard. So far I've made biscuits and a pie crust and an super happy with it.
Do we store it in freezer or frig, or can it be shelf safe if sealed in jar?
I labeled the last, darker colored lard “savory lard” to be used in savory dishes, and “clean lard” for the rest...lol I hope that made sense.
Yep. Use that savory one for cooking green beans and black eyed peas, greens and other veggies
Thanks for sharing your process.. I have never seen it done that way before..
I like to do mine on the stove top so I am able to can it for long time storage.. Personally I would never add water to it.. that would make a greater risk for it to go rancid if you can it. If keeping it in the fridge and using up right away.. That process would probably be fine.. I only have so much fridge space.
It was so important for the old timers to have that fat that, when they were done with the cracklins, which you get when you stove top render.. that they would put it in a lard press and crank it down to get every last bit of the goodness.
I have one of those presses that I used for making a nice large 4-6# round blocks of goat cheese. I always felt fortunate to have it.
I have used our own lard for 40 years and never bought into the scare tactic they put out there.. over how dangerous it was. just never made sense to me because it was actually a fat our own bodies recognized and could utilize. What they were pushing on us, was really where the danger was/is.. I always think it is beautiful white in the jars once it solidifies. Thanks again.
Great video! I used the same process to render down the fat from the bear we harvested this fall, its amazing, light and supposed to be the best for pastry! He had at least 2-4 inches of fat all the way around him. Also took the leftover pieces in the croc pot and put them in the frying pan for cracklins, a little bit of Mrs Dash and they are very awesome as well. I too experimented with other things like a coffee filter but it's painfully slow, now I just use a strainer and cheese cloth, still have a pile of fat left. Thanks for the video.
Love that you respect the animal from beginning to end.
Definitely a lard procurer/user! Would never make another pie crust without it...order mine from Fannie & Flo online😋
Love the clothes pin on the funnel. I have learned something new. Thank you.
I always have lard in the fridge. My mil made the best pie crust with it. My dad said back in the 30-40s they ate lard on the bread cause that was all they had. Great video Sarah, thanks
I’m looking forward to rendering lard from our first pigs this Fall. I make my cookies with lard from a local farm. My friend affectionately calls them Lard Cookies. Delicious!
Thank you for making this video, you brought back many childhood memories!
My dad use to do this when we were kids. My aunt worked in a butcher shop and some of his co workers would give dad some fat often.
The best memory is what he would do with the meat bits at the end. It was a super special treat that I wish. I could taste again.
What dad would do is pan fry the meat bits until they were crispy then add molasses to the pan with the bits and let it cook down. Until it was Almost like toffee texture. Its been over 40 years since I've had this treat but my mouth is literally watering just thinking about it. Its truly amazing...
The flavour is... Well the closest thing i can think of is, if you have ever tried Eat More candy bar... Similar texture and sweetness but without the nuts
Thanks again for the memories 😀😀😀
I received lard one year from a friend and I rendered it down, so delicious!!! Home made donuts, pie crust and rosettes!!! Yummy!! I love your videos!!
My mother was known for her homemade potato donuts. Crisco back in the day used to have lard in it. I remember how furious she was that they changed they contents and her donuts weren't the same. They were good, just not as good. I wonder if I render my own lard how they would turn out. I have her recipe and am the only one that can get them to turn out good. Would like to go from good to fantastic!
Do you press the connective tissue to render what lard is left in them. I am 77 yrs old and grew up on real lard. I remember going to butcherings at my grand parents farm. If lard were as bad as the gov says it is then how did An aunt live to 96 yrs old, two grand parents live to their late 80s, and my mom lived to within about 6 months of her 100th birthday. All of them grew up with lard in their diet.
Paul Rice omg!!! You sold me!!! This is amazing and it looks like so many other commenters are saying the same thing!
Lard is good for you. I had a g-g-grandmother who technically lived over three centuries, and she probably ate lard every day of her life. She was born in 1798 and died in 1901! She lived to be 103. Throughout the 1800's the only cooking oil was lard and clarified butter.
RD M wow!!! I guess the trick is nowadays is to get quality lard and have it as close to what they had . I wonder if lard made from wild game is possible/good/smart
Yes the government wants you to use vegetable oils , they are killing us.
Stay away from shelves in the grocery stores. Stick to produce and meat isles
Thanks so much for posting! We'll harvest our first hog this coming weekend.
Thank you Sarah, God Bless you and thank you for sharing this!
Love the knowledge you share. Catching up slowly on your awesome videos👍🇨🇦💐
Cool. Can make candles or soap with this now. Very simple. Thank you ma'am.
Thanks for the tips! Great ideas! I always keep the drippings from our cooking but never thought to buy fat specifically for lard. I think I’ll give it a go.
Do you sell your home rendered lard.?
Very informative, creative and HONEST! When we know better we should SHARE so we all can DO better!
Thanks Sara! I enjoy your videos.
Great job on the fat we did two pigs a few years ago and found just what you did in the end, nice chitlens when saled wih sea salt ( we microwaved the rest and did quite well )
Great video. We like to pour the lard into muffin tins with cupcake liners and then keep them in the freezer to use in small amounts
Good idea!
Grandpa and grandma raised pigs in Illinois and lived to be 96 and 90 respectively. My grandma used lard and bacon grease for everything! Amazing pie crust with lard 😍
Great video, fantastic information, thank you. Blessings :)
I just have to say, your family is awesome! God bless you all.🙏🇺🇸
Thank you so much for explaining the lard good or bad issue for me!
Thank you for this wonderful video Sarah. I was so excited to make my own lard after watching it. So I contacted 2 local butchers about obtaining leaf fat, one of them a pork store. I figured a pork butcher would surely have it! Well, both reacted to me like I had two heads. One never seemed to have heard of it. I've been using the store bought homogenized lard but that won't do. My only other choice is buy lard from a local Amish farm even though I would've liked to melt my own.
I'm doing this for the first time. Thanks for showing me
Excellent video. Very detailed. Thanks.
I have been rendering lard from hogs we raise and it’s fantastic. Keep up the good work😊
This would be wonderful to use in my cold processed handmade soap. Amazing!!!!