My butcher had run the fat through a meat grinder for me and then I used my food processor to get it even smaller and then put it in the crockpot. It was so easy!
A blessed and beautiful New Year to you! Very thorough directions and so informative. Thank you so much for paying attention to the details in your how- to videos.
If you haven’t tried it yet, you may want to try making something my Grandma called Cracklin’ Cornbread. Just cornbread with some cracklings thrown in. Adding cheese and/or jalapeños is an added treat!
Hi Jill lhave been doing this for over 30 years .....the best and fastest way don't freeze it ....takes longer ......and don't cover up your pot ...when it is still warm it is done way sooner ...
Recently my SIL and I made Pon Mush (some areas called Scrapple) from the head meat from harvested pigs from my son in law. My husband's family has been making this for decades, it is delicious and there is no waste from the blessing of the animal. We ended up with 40 bricks of finished sausage! When it was all cooked down, I strained the cooking broth and ended up with 7 quarts of bone broth.
I am so happy I found your channel Jill. Your enthusiasm makes me happy in all your videos. My husband and I just purchased 10 acres in Rose Bud and moved onto it in November. We retired early and have been traveling America as full time RVers the last 3 1/2 years. I used to live in the Adirondacks in NY, but the Ozarks have captured my heart. We set down roots again here to be near our newborn grandson :) I have some gardening experience and the hubby has had a hobby farm in the past -so we are ready to embrace a full homestead lifestyle to enrich our mind, body, and souls. I would love to meet other homesteaders here in central Arkansas. Do you have any recommendations on good places to source organic produce, meat, milk, honey, and herbs? I look forward to following your adventures on here!
Congratulations on retirement and putting down roots. There is a beautiful family farm in Rose Bud that we buy some animal protein from. Check out VW Family Farms youtube.com/@VWFamilyFarm
Love this video I'm about to render beef fat which I'm assuming is very similar and excited for that! Love just watching your videos I'm an Australian homesteading mamma. Keep up your amazing work and congratulations on your book!!!
I'm making my first ever lard (leaf lard) from a half a pig we bought last year. The first batch I cut in little chunks and didn't get too much lard from them. The next batch is now on and I used a serrated knife to kind of shave bits off of the frozen 14 lb block. Praying it goes well because I hope to use it in my homemade soaps! Wonderful video and first one I've seen of yours. #newsub. :)
I have found that using the wet method when rendering fat is so much easier. You just set it in the crock pot with purified water and salt and leave it for the day. Definitely gets rid of the smell for skin care products lol. Marissa with Bumblebee apothecary is such a good teacher for rendering beef tallow😊
Jill if you get your potato presser machine you can put the cracling in it and press more lard out than you will get some incredible cracling you can ground and bake a scones with it. In Hungary we call that töpörtyű. To make töpörtyűs pogácsa is the best yummy food. I am sure you can find it on youtube how to make it.
I just did this for my 1st time 2 weeks ago. So fun to me. My great grandma used to always make tallow and gift it for Xmas so thats what I actually made and I'm going to use it on my babies skin but ik lard is super similar. Amazing 🥰❤ no wasting over here 🙌🏻
My goodness-I so wish my husband would agree to let’s get pigs! My mama used to render lard from the pig fat we raised. The cracklings were very good! Try baking crackling cornbread-I think you just throw a handful of cracklings into your cornbread batter-very good to serve with steamed cabbage! Enjoy!
Yeay I’m excited to watch ! My dream is to move one day to the country and have my dogs enjoy more space and raw feed them and grow my fig trees there ❤❤Love your channel!
I've done this in the past as well, never in big quantities like this, though. I dice very small - about 1/4" pieces - and do it in a Dutch oven on the stovetop on a really low setting. It's practically impossible to mess up.
I am about to try to do this. I have a friend who butchered a pig and has a lot of lard. Do you know about how many pounds it might take to get a good amount put up?
Does your kitchen smell like bacon when you do this? I would be soooo hungry! There is NOTHING like the smell of bacon!😊. I have a question about the freezer…will the jars not burst? Does it freeze solid or remain kind of soupy in the freezer?
Perfect timing! We are about to harvest our pig and I’m so excited for this part. I rendered kune kune leaf lard and it had been so nice for our sourdough this holiday season. My husband is a butcher so he brings some home for me when customers don’t want theirs. I find it’s easy to freeze then chop up. Thanks for sharing and congrats!
I think that doing it in a electric roaster might be more economical than doing it on a gas range or on an electric stove. I think they use less wattage. Just a guess.
Oh my goodness that is some beautiful tasty lard❣️❣️❣️❣️❣️ I am so jealous, but in a happy proud of you way as I drool thinking about all the yummy food, you’re gonna make with that in your fresh produce and Your beautifully sourced Meats♥️♥️♥️ yeah, I did kind of want to see you render your B grade lard, because I was hoping you turn the skins into the amazing delicacy of Chicharrones🤤🤤🤤🤤🤤🤤🤤 you will never ever want a store-bought bag of pork rinds ever again after making your own. It’s like the difference from fatty ground beef to prime rib. Especially with some true Mexican hot sauce and fresh squeezed lime all over them. Seriously there’s nothing else like it🤗. But again great job both of you. Great job❣️❣️❣️
Thank you!! I will be watching this a few times… we see getting a pig in August 2023 and now I can do this too !!! I would like to ask you …. Can you tell your butcher No I don’t want this … I prefer that … we don’t eat ham alot so I don’t want a few hams …. I would rather have sausage, bacon, ground pork , pork loin and think pork chops…. So is that possible???
Interesting. You know how much money you just saved? A ton. Plus, you KNOW you'll have it. Good for you. If I had pigs and harvested them if do it. I don't raise animals though! 😕 💛💚💜💙😎
My butcher had run the fat through a meat grinder for me and then I used my food processor to get it even smaller and then put it in the crockpot. It was so easy!
Thank you for sharing.
A blessed and beautiful New Year to you! Very thorough directions and so informative. Thank you so much for paying attention to the details in your how- to videos.
You are so welcome!
Its so naturally beautiful, darkest for meats, medium for almost anything and the white for baking.😁
Love this, I will call my cousin who owns a locker and see if I can get some pig fat!
Thanks. This was a wonderful demonstration of rendering lard. I feel confident enough to try doing this.
If you haven’t tried it yet, you may want to try making something my Grandma called Cracklin’ Cornbread. Just cornbread with some cracklings thrown in. Adding cheese and/or jalapeños is an added treat!
That sounds delicious
Hi Jill lhave been doing this for over 30 years .....the best and fastest way don't freeze it ....takes longer ......and don't cover up your pot ...when it is still warm it is done way sooner ...
I use my big electric roaster. Can't make pie crust without my own lard. Found an old Amish recipe for cracklin cookies! Sounds interesting...???
Very informative video! Thank you for showing the whole process. You are such a great teacher. Blessings to you.
Recently my SIL and I made Pon Mush (some areas called Scrapple) from the head meat from harvested pigs from my son in law. My husband's family has been making this for decades, it is delicious and there is no waste from the blessing of the animal. We ended up with 40 bricks of finished sausage! When it was all cooked down, I strained the cooking broth and ended up with 7 quarts of bone broth.
I am so happy I found your channel Jill. Your enthusiasm makes me happy in all your videos. My husband and I just purchased 10 acres in Rose Bud and moved onto it in November. We retired early and have been traveling America as full time RVers the last 3 1/2 years. I used to live in the Adirondacks in NY, but the Ozarks have captured my heart. We set down roots again here to be near our newborn grandson :) I have some gardening experience and the hubby has had a hobby farm in the past -so we are ready to embrace a full homestead lifestyle to enrich our mind, body, and souls. I would love to meet other homesteaders here in central Arkansas. Do you have any recommendations on good places to source organic produce, meat, milk, honey, and herbs? I look forward to following your adventures on here!
Congratulations on retirement and putting down roots. There is a beautiful family farm in Rose Bud that we buy some animal protein from. Check out VW Family Farms
youtube.com/@VWFamilyFarm
I can’t wait to make this in 2023 I am planning on a canning schedule and lard is the main one on my list.
Love this video I'm about to render beef fat which I'm assuming is very similar and excited for that! Love just watching your videos I'm an Australian homesteading mamma. Keep up your amazing work and congratulations on your book!!!
Thank you 😊
I'm making my first ever lard (leaf lard) from a half a pig we bought last year. The first batch I cut in little chunks and didn't get too much lard from them. The next batch is now on and I used a serrated knife to kind of shave bits off of the frozen 14 lb block. Praying it goes well because I hope to use it in my homemade soaps! Wonderful video and first one I've seen of yours. #newsub. :)
Welcome to our journey ❤️
I did this in a crockpot and mine was yellow
If I wanted to buy some, maybe from a processor, what would I want to Google in my area?
Leaf lard or ask for lard to render
I think my mother in law put the rendered the fat in the oven.
I have found that using the wet method when rendering fat is so much easier. You just set it in the crock pot with purified water and salt and leave it for the day. Definitely gets rid of the smell for skin care products lol.
Marissa with Bumblebee apothecary is such a good teacher for rendering beef tallow😊
So do you put the jars in the freezer?
Great question. We do not, they are shelf stable for a long time
@@WhisperingWillowFarm ok thank you!! Congratulations on the book by the way!!
Jill if you get your potato presser machine you can put the cracling in it and press more lard out than you will get some incredible cracling you can ground and bake a scones with it. In Hungary we call that töpörtyű. To make töpörtyűs pogácsa is the best yummy food. I am sure you can find it on youtube how to make it.
Thanks for sharing
This is so cool. I never thought of making my own but it would definitely be healthier than store bought.
I just did this for my 1st time 2 weeks ago. So fun to me. My great grandma used to always make tallow and gift it for Xmas so thats what I actually made and I'm going to use it on my babies skin but ik lard is super similar. Amazing 🥰❤ no wasting over here 🙌🏻
Also beautiful in the jars on my shelves as well 😅😍
My goodness-I so wish my husband would agree to let’s get pigs! My mama used to render lard from the pig fat we raised. The cracklings were very good! Try baking crackling cornbread-I think you just throw a handful of cracklings into your cornbread batter-very good to serve with steamed cabbage! Enjoy!
What if you don't have your own hogs? Is it better to buy the fat from a butcher (if possible) or just buy the lard?
If you can find a local butcher, I would start there. If not, you can find lard at lots of grocery chains
What is leaf lard?
It's the really soft fat around the animals organs
A good heavy bottom pot is so much better for this but over all great video showing how to do it.
That some Good Stuff 🙏
Yeay I’m excited to watch ! My dream is to move one day to the country and have my dogs enjoy more space and raw feed them and grow my fig trees there ❤❤Love your channel!
I've done this in the past as well, never in big quantities like this, though. I dice very small - about 1/4" pieces - and do it in a Dutch oven on the stovetop on a really low setting. It's practically impossible to mess up.
I am about to try to do this. I have a friend who butchered a pig and has a lot of lard. Do you know about how many pounds it might take to get a good amount put up?
Great video
Amazing
Does your kitchen smell like bacon when you do this? I would be soooo hungry! There is NOTHING like the smell of bacon!😊. I have a question about the freezer…will the jars not burst? Does it freeze solid or remain kind of soupy in the freezer?
Great job Jill, the lard it’s beautiful, and man those cracklings gonna be soooooo good. Thank you for doing this video.
Did you cut your hair ? I love melting down the fat into lard. Thanks for sharing
I did cut it, thanks for noticing
Do you have an idea of how many pounds of fat you started with? If you said, I missed it 🙂
We didn't weigh it but should have
Perfect timing! We are about to harvest our pig and I’m so excited for this part. I rendered kune kune leaf lard and it had been so nice for our sourdough this holiday season. My husband is a butcher so he brings some home for me when customers don’t want theirs. I find it’s easy to freeze then chop up. Thanks for sharing and congrats!
I think that doing it in a electric roaster might be more economical than doing it on a gas range or on an electric stove. I think they use less wattage. Just a guess.
So was Nate up at 5? 🤔
No he wasn't 😂
@@WhisperingWillowFarm 😂😂😂
Oh my goodness that is some beautiful tasty lard❣️❣️❣️❣️❣️
I am so jealous, but in a happy proud of you way as I drool thinking about all the yummy food, you’re gonna make with that in your fresh produce and Your beautifully sourced Meats♥️♥️♥️ yeah, I did kind of want to see you render your B grade lard, because I was hoping you turn the skins into the amazing delicacy of Chicharrones🤤🤤🤤🤤🤤🤤🤤 you will never ever want a store-bought bag of pork rinds ever again after making your own. It’s like the difference from fatty ground beef to prime rib. Especially with some true Mexican hot sauce and fresh squeezed lime all over them. Seriously there’s nothing else like it🤗. But again great job both of you. Great job❣️❣️❣️
Thank you!! I will be watching this a few times… we see getting a pig in August 2023 and now I can do this too !!! I would like to ask you …. Can you tell your butcher No I don’t want this … I prefer that … we don’t eat ham alot so I don’t want a few hams …. I would rather have sausage, bacon, ground pork , pork loin and think pork chops…. So is that possible???
Yes you tell tell your butcher to put all ham in grind and get more sausage or ground pork
@@taneriapollins9225 thank you !!! Good to know I can have the ham made into sausage!! Thanks again
No problem
Interesting. You know how much money you just saved? A ton. Plus, you KNOW you'll have it. Good for you. If I had pigs and harvested them if do it. I don't raise animals though! 😕 💛💚💜💙😎