Rending Lard and Cracklings
ฝัง
- เผยแพร่เมื่อ 4 พ.ย. 2022
- Welcome to Fyreflye’s Follies!
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In Today’s video, I will show you how I render lard for shelf-stable storage, and make cracklins.
Not everything I do is USDA/FDA approved. I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily means unsafe. If you are someone who only does things by the book, then this video may not be for you. It works for me.
I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on TH-cam to help you get started and find information.
Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from.
You can find the NCHFP/USDA guidelines here
nchfp.uga.edu/index.html
Ball website, getting started
www.freshpreserving.com/canni...
Find your elevation here, type in your physical address.
www.whatismyelevation.com/
Disclaimer:
This video is for entertainment purposes only. This is not intended to be an instructional video. Not everything I do is USDA/FDA approved. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes as I prepare them for myself, and take NO responsibility for them should you choose to use or adapt them. All video footage, new designs and craft projects are my own & may only be used with my permission. When applicable, I will always give credit for inspiration sources, whether online or from other crafters. None of my videos are sponsored unless otherwise stated. All opinions are my own. This video is not made for or intended for children, but is family-friendly.
Some of the links are affiliate links that I earn a small commission from. They don't raise your price paid. Thank you for supporting my small channel!
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#RebelCanning #Delicious #LongTermFoodStorage #rendering #lard #cracklins #porkfat
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I have always wanted to learn how to do this, but no one I knew could teach me because they didn't know either. Thank you so much for teaching us how to render our own lard today.
You are so welcome!
After watching you do this, I figured I'd better give it a try. I got some pork fat and just "went to town" rendering the lard. It's awesome! This was my first time doing this and the cracklings was an added bonus. Thanks for the lesson!
THANK YOU!! My father-in-law showed me how to do this before he died❤️❤️. I have a HORRID memory so I soooooo appreciate this!! GOD bless you!!❤️🙏
OMGoodness... thank you so much, but you didn't have to do that. 💙💙💙
So glad that your back have missed you been missing my rebel lol. Great video as usual
😊 thank you
🤗🤗🥰🥰
THANK YOU SOOOO MUCH for this tutorial!! I have lots of good memories doing this with a loved one who has gone on.❤️❤️
We used to do this in a huge cast iron pot over a fire on butchering weekends.... it took all day but we had lard for the year and cracklings to share with everyone who was there.
Thank you, great video! For heating up the lids for the jars, I use an oversized heating pad with a thin linen towel on top and put the lids on it with the rubber seals facing up then cover with another thin linen towel with the heat on high. I do this for my dehydrated foods that I vacuum seal with reused lids and I don't have to worry about any moisture. Just a thought, might work here too 🙂
I actually LOVE doing this process. With the price of butter right now, there is just no way in the world I'm paying 3 dollars for a pound of butter. It's just not going to happen. THANK YOU SO MUCH FOR THE VIDEO I MISSED YA! sorry i didn't see it until right now.
I just made butter last week. I can't believe how expensive everything has gotten in just the past few months... it makes me glad that I am able to do my own and not have to depend on getting everything from the store.🙂
@@FyreflyesFollies I had bought a bunch of butter when it was going up back in the summer of 2020 before the 2020 election. I have since then gone through whatever I had left and I can't even afford it at the price they are selling it for. I truly believe now that corporations have taken advantage of the global inflation and are increasing prices way above the inflation average and using us to make record profits. Look what the 5 top oil companies just made in the last quarter. Their reports on profits were 270 percent above the last report. They are robbing consumers blindly. So that's why I am finding the cheapest way possible to render my own unprocessed animals fats. What choice do we have....
@@FyreflyesFollies Do you have a vid of making butter?
thank you so much for teaching us how to do this. I never knew how to do this until today. I just canned pork butt and I kept the fat so I'm going to try
Thank you for sharing this. I buy lard to cook with & will probably never have a hog but I will start looking for pork fat at the grocery store or my local meat market.
And if I find any I'll think of you while I enjoy some cracklins.
I (personally) think the home rendered lard is better... and definitely enjoy the cracklins if you get a chance!!
looks great ! I did 7 quarts about a month ago. So pretty and white.
I can my cracklins in pints jars and it's just enough for a pan of cracklin cornbread. Process it in PC for the same amount of time as lard
Hey you how you doing. Back watching a marathon of your videos today. Hope you had a great Thanksgiving
Thank you. I enjoyed learning something new.
Glad you enjoyed it!
Thank you. My great grandma was the only one in the family who made it.. And I never learned how.. Kids not allowed in the house while grandma was making lard. I never knew it was this easy.. She kept that part a secret.. 😂
You are so welcome! and no kids in the house was probably a safety thing - hot grease burns can be devastating.
I've wanted to learn how to do this. My aunt did this and then made delicious crackling cookies!
I have never made this but I will now. Thanks 😊
Hope you enjoy
I just found you. Love your videos. I will being this one soon.
Love me some cracklins
Me too!!! I spent 2 years trying to find them here in various stores and shops.... now I have enough to last me a year or 2, since I don't make cornbread as often anymore.
Where are you? I'm binge watching all your videos! I would love to see more! I hope you are okay! I think you're amazing! ❤️
I recently bought 12 blocks of already rendered lard. We stuck it in the freezer, but are now really needing to free up the freezer space. Can I thaw this already rendered lard, heat it up and then can it to preserve it. I wasn't sure if that was accepted practice. Thanks so much for your videos. I have learned so much from watching.
I have done that in the past without any issues.
@@FyreflyesFollies Ok, then I am going to give it a try. Thanks so much!
Can you do this with bacon fat? I have been saving all my bacon fat in jars and in the freezer.
I love you showed how to render pig fat so I got to looking for some and there is only Beef fat. Can I do it the same?
Yes, it is the same basic process. Just go low and slow, it takes hours to render it "clean". Beef Tallow is so expensive, so if you have an opportunity to render beef fat for tallow, I would definitely do it. I am not sure if Beef gives "craklings" but if you renderit please let me know. I am hoping to get some beef fat next year.
@@FyreflyesFollies thanks for answering! I will let you know! Going to check pricing on it here in a bit.
I love rendering my own fats. Much nicer than store bought. Never had cracklin cornbread....recipe?
I will do a video next time I make it. I usually add them in regular buttermilk cornbread because I love it the next day with milk or buttermilk, but to be honest I think they are really good in sweet corn muffins, as well. I basically just add a cup of them to my regular cornbread recipe.
1/4 cup butter
1 1/2 cups Cornmeal
1/2 cup flour
1 egg
1 cup buttermilk
1/3 cup sweet milk
1 cup cracklins - you might need to chop up the cracklins a little bit to get them more bite-sized if they are very large. (Be sure you get cracklings though, not pork skins or chicharrones)
Put butter in your skillet and let it melt in the oven as it preheats. Mix ingredients together; put in preheated cast iron pan; cook at 450 degrees for about 20 minutes or till done.
@@FyreflyesFollies Thank you!
Our Walmart has bags of “cracklings” in the meat department. My husband ask me if I wanted a bag, but I didn’t know what to do with them.
I haven't been able to find them here (Northeast Ohio) but have looked several times. I used to get them at Walmart and Kroger back home (in Arkansas)
@@FyreflyesFollies “back home” for me is SW Ohio. We are currently in SW Illinois ❤️
Can you render beef tallow too?
@FyreflyesFollies Do you have an email where we could ask questions? Would love to pick your brain on a bunch of stuff 😂 I'm learning rebel canning and I love it. Damn the alphabet soup people. 😂
Thanks for sharing, can you use this for.cookies?
I do.
@@FyreflyesFollies so glad to.see ya back girl!
I've canned mine
did it scorch it when you processed it? I have never canned mine, always just open kettle.
Nope came out great
Maybe don’t use plastic/rubber to move super hot oil unless you love microplastics in your blood