How to make Lard..simple, easy and fun!
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- เผยแพร่เมื่อ 12 ก.ค. 2024
- The Best Simple way to make Lard for cooking. Today we'll have some fun in the kitchen making lard. We'll show you some simple tips and tricks and tell ya where and how to get it for free! Hope ya'll enjoy
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Just a few suggestions from someone who has done this longer than you have been alive, if you have a grinder, grind your fat it will cook down much faster, no grinder make your pieces as small as you can. Also you can use either a roaster or a crocpot on low and it will be easier to keep it going, just crack the lid off a little to allow the steam to escape. check it about every 15 to 20 minutes once it gets to melting good and keep it stirred. Liquid gold I use it for everything, baking, frying anything you can use either crisco or butter for you can use the lard and it is MUCH healthier for you. Good job and god bless.
Amen! 🙏🏻
Hello, I've heard the same thing, that lard is actually better for you than many of the other oils. Plus some like the flavor better, I enjoy cooking finger steaks in the lard.
Good suggestions and also for me personally I like to use a wooden spatula
Great suggestions!!
This lady in my class says she’s from Baghdad, she tried to convince me to stop cooking with pig fat. To be frank, I almost cried
On my grandfather's farm in West Tennessee as a boy I remember "Hog Killing Day" being sometime after the first hard frost. Everything was processed outdoors. Hogs were killed, scalded and prepped on day one, and hung in the smokehouse for few days. Lard was processed on day two, on day one it was gathered cut and frozen, on day two it was coarsely ground (my cousins and I were the "grinders") and rendered. Grandmother and aunts did the rendering, and I'll be honest I do not remember what they put the lard into, but it was kept in the root cellar and my grandmother went through a LOT of it ( Usually there were 4 hogs a year butchered in the fall). I do know it was used in biscuits, pie crusts and for frying but I was a youngster back then (mid 1950's) and my memories may have faded a bit over the years. STILL, a great video Josh, and it does take me back to my childhood!!
Thank you for sharing your memories!
Thanks for sharing🙂
Hello, I actually live in West Tennessee. My father told me about how in his youth he helped his family butcher and process hogs. It's great to hear someone talk about it on TH-cam, especially from the same region I live in.
With the Highest Regards,
Patrick Phillips
I live in west Tennessee my6
Lard makes the BEST soap! As a professional soap maker for 20 years, that fat makes the biggest difference in a bar of soap!
My mother put a teaspoon in the jar first & this absorbed the heat & kept jars from breaking from the heat.
Thank you for commenting I will try that if I ever make lard.
We used to "process" our hogs when I was a kid. Nothing went to waste. My grandmother used to make our own hog head cheese. Had many cracklin cornbreads. If you have never had CC, it is a must to your viewers. Best part, this is all natural.
PS: worst part was scraping the hog after it was dipped in boiling water in a 55 gal drum with a wood fire under it.
could eat everything but the squeal.
Nice! Im from ga, we love hog head cheese!. Its to find the real hard head cheese.
We don’t raise hogs anymore but my wife saves the “lard” from frying bacon. We raised Yorkshire Hampshire cross hogs and they were actually quite lean; a 250 pound hog only rendered about a gallon of lard. Our boar, Elmo J. Hogwaller weight a little over 1000 lbs when we butchered him and was about 10 feet long and almost 40” tall. The sows weighed between 450 and 550 lbs. the pigs were 250 lbs at six months old, perfect for bar-b- que and lean meat.
Chicharrones here in Colorado wrap them up in a tortilla . make my own manteca by going to the meat market "double J's" and get 5lbs at a time. and render in down in a cast iron pot.
I've grown up in the suburbs, but when you mentioned that this isn't supposed to be gross, I remember learning from my parents about how to look at these types of situations (such as the process of making lard) as a very practical part of life.
Thank you for sharing this instruction video. 😊👍
Cracklings are the best thing since sliced bread. Been eating them my whole life, love em.
I figure cracklins came before sliced bread😂
Good clean living. Thanks for sharing!
You bet!
Porcine gold!
When I was A kid back in the fifties my dad worked at the local butcher shop. Every Thursday they rendered lard and I would run down there after school to put lids on the lard tubs. my payment was the few cracklins they would leave in the vat for me. Lord I would give anything for a handful of fresh cracklins
Thanks so much for all your information on this topic. I just found your TH-cam channel last night. I just subscribed. You are doing and teaching processes that I believe we as a nation will be going back to before too long with the way our country is heading. I am from the southern area of West Virginia. Im from coal mining family. So, this channel is awesome. May GOD richly bless you and your family.
I don't watch every one of your videos, but this is my favorite TH-cam channel
Thanks so much...I too was born in Virginia!
I’ve watched them all...😎
bhahahaa
Ok ok I give . Crackling corn bread that's the deal Josh . I have used a wooden boat paddle in a big ole cast iron pot to render lard . When I was a kid . You sure got the memories to flowing this mourning . Thanks Josh !
Put those cracklings in cornbread batter with diced fresh jalapenos and make waffles with it.
in the Netherlands we leave the cracklings in the lard, so that it is deliciously crunchy.
we spread it on bread with a little salt and pepper, and we bake the meat in it
Sounds delicious
My gram does that too. We also use it in Rice + Beans and also good for dog treats!
Very cool! Update: I had 40 lbs. Of pork shoulder for a school fundraising event. I removed all the fat and I actually rendered the lard from the fat scraps. I got a full quart and 1/2 a pint size. (Beautiful fat).The crackling are dangerously addicting so I'm putting them out for the racoons!
Nothing wrong with cracklings. THEY WON’T MAKE YOU FAT. So they are not “dangerously addictive” 😊
Lard ,self rising flour,and buttermilk makes the best biscuits.
Making my mouth water at 8:30 in the morning.
We are getting ready to harvest our first pigs on farm. I’ve been watching your ham videos on repeat. I appreciate your knowledge, and that series is so valuable! Thank you!
Oh, and cracklins, or gratons, as we call them in Cajun country, are amazing. I’ll have to try them in cornbread, they never make it that far around here, lol.
Thankx dear all the way from uganda 🇺🇬🇺🇬
Love it keeping tradition Alive! Thank you Josh
Wife insisted I use an electric knife to use on the refrigerated lard. Didnt have the luxury of a Dexter knife. It worked perfectly. The electric knife was avocado colored circa 1977.
Growing up we never had pigs on our homestead so all this stuff is new to me, love the education your channel offers Josh, one of the many reasons SRF is my favorite.always something new to learn. Wooooo!
Great video, brings back fond memories
That stuff'll also take your biscuits and pie crust to a whole new level too.
Also refried beans and wheat tortillas.
And biscochitos and tamales.
Fantastic!! You know how healthy you have been by consuming lard as cooking oil. Thank you for the show.... Lovely!!
Love making lard! Your lard looks great and crystal clear! Good eats!
I always recommend heating your jars before putting anything hot in them. I have a jar in the oven right now heating. I had some fat, not much, from our ham I cooked and small bag in the freezer I saved and have it rendered. It's been a minute since I did it last and thought I'd watch a video on the canning part. I will only get about a pint, but, that's ok. That is one pint I won't have to buy and it will make what I've done in the past last longer.
So does that mean you can render down any fat from the pig? Most of the video show only the internal leaf fat.
We've fixing to butcher our hogs within the month. We just got 6 inches of snow last night over to the west of you in Ashe County at 3600ft. Neighbors and us getting together with my parents for a good old hog killing again this year. Big hog is probably around 350lb, smaller one around 250lbs with a gimpy leg.
Ain't bought grocery store pork, beef, or poultry for years...God Bless Brother. You're welcome up here anything you'uns come up to Ashe.
Never done Lard before, might try it this year.
That trim piece hasn’t been there in years!!😂😂👍🏻
LMAO
Yep, my uncle used to make lard from the hogs he butchered. Great memory. Thanks for the video.
Thanks for showing this. I’m going to make this a part of my storage program.
Crock pot works too.
I love your kitchen shoes Josh! lol. I live barefoot when I can too! Nice to have neighbors to trade with, that was a haul of good living you got! Hope your doing great man!
Doug
Fantastic video!!!!
My wife uses lard for her grandmother's old fashioned cake donut recipe good stuff
Cracklin cornbread is my favorite 😋
You can weld a small hole in cast iron with a wire feed welder flux core or solid with gas, just make sure the pot is very warm before you start, like over coals for an hour.
Howdo Mark, I've always gently peened the weld after welding complete, preventing the weld shrinking and pulling out of the parent cast iron, preheating is essential as you say
Awesome video man, thanks! I always wanted to know how to render lard, my dad and grandparents talk about it say it just sat in a coffee can under the sink and I said how was it made because I know you can't just put fat in a jar and let it sit out. Now I know, cool.
Hi I had all that natural beautiful pork fats when I was a kid growing up on the farm back home nothing like living off the land, and growing our own meats and vegetables and fruits making everything ourselves. ❤❤thanks for sharing this video ❤❤❤please keep them coming ❤❤
Interesting clip! Never seen that done. Thanks
Heck yeah, thanks for posting, great videos, appreciate it a lot
I was disappointed that you didn't end the video with a time lapse of the jars cooling and the lard setting.
Ya'll still earned a thumbs up.
Great job !!!
Cracklins are the best! We put Tony’s seasonings on them right out the pot and they are delicious! 😁
Cracklin cornbread was a tasty treat when i was growing up.Mama used to put them in biscuits as well.Yum..Yum
Love it! Thanks
Thanks for the great video.
I’ve eaten cracklings before. Good stuff. Keep the videos coming.
Great job. I will have try putting cracking in the corn bread. Thanks.
I love your ending song. Its great!
Liquid gold right there! Killed a 650 pound hog a few years back and I rendered 8 gallon of lard off him!
Country
Thanks! Trying this today. Regards from the Netherlands
Half country, half city dude, very strange upbringing, apparently. Thank you for the video. My family mostly has cows, and I'm never around when one of the old girls pass, so I'm thankful for the method to make lard.
Yes there yummy
I just cut up an 8lb. pork shoulder and have 9 pints in the canner at the moment. I took the fat from trimming and am rendering it down right now too. In a saucepan with water, boil for an hour or so and then let cool and put in the fridge. I will then scoop off the top layer and melt it down again and strain through cheesecloth. I also do the same when I make bacon and keep the dripping in a paper cup on the back of the stove. WAY better than butter for eggs, etc and it imparts a bacon flavor to the eggs without actual bacon being present. Thanks for the great video, I will look into getting some leaf fat from a local butcher.
Awesome stuff
"You don't get lard lessen you boil the hog"--------John Wayne in "The Alamo" (1960).
Allways great vids and very informative and using fat witch many would just throw away but thx for sharing and godbless bud
very interesting thanks for the video
Good morning Josh!
Morning!
Dude! I have been staring at the mussing window trim, then you ask what you missing.
Its trim 😂😂
Great video 👍
Have you ever heard of superb sealing lids. Made in Ohio and they are the best lids for canning. Just pennies more than Ball.
I will check it out
A local boudin and cracklins shop seasons their cracklins and then grinds them up and put in mac and cheese. It is so good. Live in Louisiana
Hey Josh it great waterproofing for your shoes and boots too
I'll take a pint for Christmas:) awesome video
Love cracklins !
Wonder how many people never new this? I remember from back in the day at granny's house (early 60's) doing that very same process
Nice. I do it differently, but same results. I put it in a stainless steel colander over a stock pot and pop it in the oven on 225 for 6-8 hrs. Snow White. Cracklings cook in colander. Oh, I warm my jars in oven
be careful...takes one spill and your house could burn down...I do this outside for that reason..it's like boiling gasoline
Good stuff! The glare off the window is definitely gone...but I thought this was the front of trailer and so there would be no trees out that window....could be wrong though. If it is the back of house, it should be the shrub brush between trailer and upper garden/cows...so we should see solid bush I figure. Either way, the bottom pane of trees appears to be cut off mid way...bottom not match top. You put a picture over the window perhaps?? Yes, cutting smaller speeds the process..as does grinding it. I quite often use my oven for rendering but have to watch as it can overheat and lard will not be white. A quart of lard would be lucky to last me 8 weeks - bread and baking. lol. Never made cornbread or had it with cracklins! Good job yet again Josh.
Hey Josh thank you for the video I enjoyed it and the wood frame around your window the one piece was missing and I never. Had cracklins before I don't think and that cast iron skillet well you can weld it and grind it off you know build up enough weld on it and grind it off
lol 1 quart lasts me maybe a month. Thanks so much for posting man! I used to buy lard but I’m going to start making it. I went to the butcher and got a bunch of fat for next to nothing. Thanks again!
awesome! You're welcome!
Thanks.
Josh man thouse crackling next day you put salt ön it and eat it with vinegared Red onions and bread. Must try it.
Very cool Josh, thanks, reminds me of visiting my Grandparents on their farm in Tennessee. Noontime meal done in cast iron, usually chicken cooked in lard, mashed potatoes and gravy. Ummmm..... just sayin....
Nothing better than pork cracklins!
Dog treats too!
This is good with baked sweet potatoes also we butchered 5 or 6hogs every year saved everything to use in some way
We Asian cook those fats with ginger and spring onion. That helps you clear the smell of pork.
yep...ya don't want that in your lard though my friend...unless you want your biscuits to taste like ginger and onions lol
@@StoneyRidgeFarmer
- Not at all.
- Of course, we don't put tons of ginger and onions into it. Just enough amount to clean the smell.
- Also slightly cooking the fat with boiled water + white vinegar mix can clear the fat from impurity and make it crunchier.
I won't subscribe but I love watching you once in a while whooooo!!!!!
lol....uh ok well....ya do know it doesn't cost anything right...just makes it easier to find me
My father-in-law's family used to use hog fat as a preservative, keeping bacon or other meats in jars or crocks filled with the far. It kept the air out, apparently.
I love crackling cornbread!!
Hey Josh, as slippery as Your hands get while handling those knives I think I’d have some shoes on to cover up them little toesies. Love Your channel!!!!!
My grandfather used to take the unwanted lard and mix it with seeds for the birds
We use lard for deep frying fish hush puppies and french fries, nothing fries them any better!
We salt the fat down and use it in baked beans or pork buns.
Thanks for posting this!! We will be making our own lard for the first time here soon, so this was very helpful!
Awesome. ..now you know from start to finish. I will say if you use leaf fat...try and preserve the "skin" the clear fascia inside the leaf fat...it's what makes cracklings
@@StoneyRidgeFarmer thanks for the tips!! Always enjoy your content!
I remember watching my parents and grandparents when it got cold killin a hog. It was an all day job. The best part was the fresh tenderloins and scrambled eggs for lunch.
Im so greatful for your very informative video! I had to learn more about lard before using some fresh stuff to make tamales. It didnt occur to me that lard was melted in its fresh state.
Cool-you can also make classic soap out of that. You are incredibly resourceful what to do with wild pigs. Don't throw away the fat!
Don't se anything missing. Of course I am always waiting on something or I'm a box short of finishing. So it looks like its was a job well done. Like the lard vid also.
That’s some good looking liquid gold!!
You can render any pork fat down to lard. I have been doing it for years. We always left a little bit of meat on the fat and turned it into crackling.
WATCH OUT on those cracklings, eat to many and ya may get the runs. YES this is good home cooking. Thanks for sharing.
Had that in the mountains of Thailand for 30yrs, healthiest fat, free of heat disease. Heart attack was almost unheard of.
Saw another homesteader who recommended grinding it. If you're going to go through this process more frequently a good meat grinder might be a good investment.
YES !!!
"Cracklin cornbread is 'good' stuff" is an incredibly underrated statement. Cornbread is incredibly good and with cracklins is heavenly. From what I've been reading pork lard is coming back into favor as a healthy fat. Of course when it was used years ago you worked all those calories off and white sugar and white bread is worse for your cholesterol.
Just found your video. I'm getting back to baking bread, cant find lard. Friend giving me beef fat . My grandmother used lard. Turns the bread snow white. Thanks for the video. Kathy in Missouri here.
Subbed and Liked.
Pretty good stuff right there. That burner had me worried a bit with its small footprint. Do you keep the temperature below something to make sure it does not burn?