How to properly render lard - Snow White & Odorless
ฝัง
- เผยแพร่เมื่อ 30 ก.ค. 2024
- Today we are rendering lard and making some crispy cracklins.
Items we use frequently:
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
MK4 Thermapen (Accurate Thermometer): tinyurl.com/y224z7ke
Small accurate Scale for spices: tinyurl.com/rcr3e4c7
Insta Cure #1: amzn.to/32IxBsF
Sausage Stuffers: tinyurl.com/56hhauzh
Meat Grinder: tinyurl.com/59cmk5d6
Smokers (I use the 4D WIFI): tinyurl.com/29hbu6wp
Butcher Twine & Dispenser: amzn.to/35QFhIa
Stuffing Horn Cleaners for your sausage stuffer: tinyurl.com/3atajmzf
Stainless Steel hooks: amzn.to/33ZSzDW
Sausage Pricker: amzn.to/3rdzCqs
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Custom Cutting Board: tinyurl.com/3ez3ww7f
If you would like to support our work, you can do so in several ways:
1. Like, Subscribe, and share this video
2. Use our amazon link to get to amazon to make your purchases: amzn.to/3dqScEy
3. You can help support our channel through PayPal: tinyurl.com/5yfhhyce
4. Patreon (where you get all sorts of cool discounts from companies you're most likely already buying from: / 2guysandacooler
If you need anything from Amazon, you can help us out by using this link to get there: www.amazon.com/shop/2guysacooler
Here are a few more things we use in our projects:
AMAZON LINKS:
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Meat Slicer: amzn.to/31XV19q
Vitamix 750 Heritage Pro Model amzn.to/2PFXe1d
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Iwatani Professional Chef Torch: amzn.to/2zUzm4E
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Commercial grade Sous Vide: amzn.to/2QDYGGU
Chamber Vacuum Sealer: amzn.to/2wQp7wF
Butcher Twine & Dispenser: amzn.to/35QFhIa
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
Hobart Edge Deli Slicer (high end): amzn.to/3lRYTB7
EQUIPMENT LINKS
Sausage Stuffers: tinyurl.com/56hhauzh
Meat Grinder: tinyurl.com/59cmk5d6
Small accurate Scale for spices: tinyurl.com/rcr3e4c7
Large Capacity Scale: tinyurl.com/mr23dhsd
Stainless Steel Dutch Cheese Press: tinyurl.com/y7r4xmuw
Hand heald vac sealer: tinyurl.com/2snae9af
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Thermapen Mk4 - tinyurl.com/y224z7ke
DOT Kitchen Temperature Reader - tinyurl.com/3pxtc6
Extra Big and Loud Kitchen Timer/Alarm - tinyurl.com/4xcj9wcw
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
![BOWKYLION - เจ้านายคะ (work-life imbalance) [Official MV]](http://i.ytimg.com/vi/6bFj8G2pOi4/mqdefault.jpg)
That was the best lard montage on TH-cam!
Great to see you here Bradley
Huge fan of both of you! Glad to see you here, I've been learning sausage for about 2 years here and BBQ with you now!
Amen
And I’ve seen a great deal of them! Lard montages!!
That's the best technique I've ever seen for making white lard. All the lard I've made is the Mexican style that ends up a little brown and with a great pork smell and flavor. I love that for most applications, but it's good to have a very pure lard for things like baking. I'd also rather use the white lard for sweet tamales.
Those cracklings are called "chales" in México, and we just mix them with _masa_ and cook them in a _comal_ (an iron skillet would work)and that is a _gordita_ or a _tlacoyo de chales_.Nice to see another way of getting them instead of going to the local butcher.
Great one brought back memories of my first job as a apprentice butcher and slaughterman in a bacon 🥓 factory were the flare fat was all cooked up in the kitchen and put into waxed tubes as pure lard and we also made everything meat related like they say you can use everything on a pig baring his squeak lol long time ago 1969.
I'm doing this right now! I had 7 lb 12 oz of leaf lard. It made 7 3/4 pints. (about 1 # per pint for those that are jarring it.) Easy Peasy...😁
I would grind the cracklings in my spice grinder with some chilies and mix with salt. Must be delicious on eggs.
Thanks as always Eric. Fantastic !
Homemade lard is a treat! Beautiful end product Eric!
OH MY , I can think of a hundred ways to use those fine crackling's , trouble is I would have a hard time not doing what you did with them
Awesome channel
Awesome and quick, to the point! Thank you! 😎
Love the montage - _perfect_ music choice!
Beautiful and poetic!
Best instruction i have seen for rendering fat. Thanks Eric. Love the eighties music, cheers
So excited to start baking with my own homemade lard!
The best technique for rendering lard. Thank you. 😊😊😊
Love the 80's montage music.
Great video! Thanks for the 80s music interlude!
I really like this idea of the water .
You didn't mention it, but the oil and lard combination from the cracklings is still a useful cooking fat. No sense wasting it.
The crispy bits is worth dying for!
What can those crispy bits be used for? Taste like crispy bacon?
@@andersfurstenberg6338 They don't really taste like bacon I recommend cooking them at low heat and avoiding overbrowning, as they can become extremely bitter. Usually I enjoy the bits as a snack, They can be used as a topping for many dishes, like salads or anything else you can think of. Personally, I often add them to my fried noodles. If you plan to add them to soup, they taste fantastic and really enhance the flavor. EDIT: do add some salt for the bit as snack to make it more enjoyable
I made lard for the first time a week or so ago. Used the pot method. Sadly I burnt everything. But now that I have this method, that'll all be different now, thx so much!!!
Thanks, you have some great videos
Great video! This guy is a treasure
Looks easy enough!
You failed to mention cracklin bread, IE: cornbread with cracklins mixed throughout. Makes my mouth water just thinking about some! 😜
Absolutely, in Argentina we make these from beef. Their are called criollitos de grasa (flour and fat) and in the country they use cracklings 😂
Absolutely, used to eat a lot of that come hog butchering
oh boy ive never thought you can steam the lard out! I ALWAYS use wet rendering cuz we dont have fatback here, all i got are leaf lard, they turn into messy chuncks after wet rendering. i will defo ask the vendor to grind up the fat next time!
I liked the process grinding it never thought doing that more healthy I did mine in cast iron fryer with stones around I put salt on mine to preserve for more time and put my lard inside the fridge I do have a lazy kitchenaid that hardly works😅 never do anything but she be working now😅 I definitely will be doing the lard your way like organic way with out direct heat love thank for doing the video thank you❤
Crackling taste SO good on noodles with catchup or tomato juice poured over . Or on a piece of toast with salt and catchup 😋
Thank you!
I did this last spring with all my brisket trimmings I've saved. Still have most of the tallow, but those little crispies disappeared in a hurry!!!! They are great on a caesar salad.
Cows have tallow, pigs have fat 😀
Sounds so good 😋
This looks excellent. Something different now, I was watching Guga foods doing a bone marrow burger. I would love to see your take on this. Really enjoy your channel
Hi Eric
Love your channel.
I am from South Africa. My mom and grandma taught me my skills. The Boer ( Settler) way. Biltong, salt rib, boerbrood, vetkoek, lard etc.
We call the crackling - KAINGS. Best on our mieliepap ( grits).
Just wondering. Mix the crackling with hamburger patties?
that is beautiful
Yummy tasty great job
Thank you so much
Very nice, I like the result. In Brazil we make "torresmo" a flocky chips of fat. You need a press to do that. What is new for me is the water...
Thanks again!
Thank You !!!
Great video....but I miss the charcuterie. Still waiting on your seafood sausage video 😂
Haahaa. That 80's montage music had me laughing. Was too good.
Amazing :) 👍can you maybe make a video about the how the sausages should look like during the dry process. im not sure what i am getting is good or not. i want to make sure my chamber's humidity is correct. how do i know if i need to up it a little or lower it a little. we all know those chineese meters are not very accurate.
also, maybe show the diferent kinds of mold that are good, what to look for with mold growth. for example, in your vids you tap the sausage and your mold puffs in the air, mine doesnt do that :)
thx again!
If you have a sous vide circulator then vacuum seal the fat into bags and cook in the water bath at 130~140°F for 24~48 hours. Sous vide is great for this as it's a low and slow method. The fat renders clean and white and there is no smell from the rendered fat.
Do you need to grind it?
@@Layput I didn't at the time, just small dice but it would probably render more quickly if you did.
If you make a shrimp remoulade salad and sprinkle those cracklings on top you have a salad fit for a cajun. LOL Just don't forget the boiled eggs in crab boil in the salad.
Can lard be portioned and stored in freezer? If so, how long will it keep in freezer compared to the stated 6mos in jars? Thanks in advance! 👍😎🇺🇸😇
Did you know you are becoming the Keto Character Dr. Berg of the world of great meat and sausage? Berg should link you for all the Keto characters so they can learn to make all the fat and meat they now just buy. Your charisma and knowledge is inspirational. I am going to write to Berg and tell him to do a session on meat terrines.
oh wow!! Thank you.. Dr Berg is great!!
@@2guysandacooler Berg is probably looking at some of your sausages. Maybe you guys could collaborate.
I was directed from Glen and Friends' failed picante sausage video from a year ago. Both are great
On the topic of “types of fat”, I’m having trouble finding fat back for charcuterie. I live in Central California, and have access to some serious Mexican supermarkets, but still no luck. I have used pork belly as a substitute, but I know that’s not what you recommend. I’m wondering if I should be looking for it under a different name?
Good recipe!!! The only difference My way is to add a little bit of milk or dissolved honey to give nice brown color to cracklings in no time. It makes the taste a bit lighter too.
Great tip!
@@2guysandacoolerThank you kindly for sharing this information with us all hi 👋 from #YSW 🇨🇦 😊😊😊😊😊😊😊
Did you leaving the water boiling while the leaf fat was on top and cooking or turn down to simmer? Also, how long did the rendering process take. I just rendered lard in the oven however it had a moderate smell. I will try this method for my second attempt. Any suggestions to remove smell after dry rendering leaf fat? I know wet rendering suet for tallow a few times removed smell. Does that work the same way with lard? Thanks 😊
I watched multiple YT videos on rendering lard. Yours made the most sense. I requested the leaf fat when the pig we were allotted was butchered. I couldn't tell your burner position so once the water came to a boil in the double boiler I turned the burner down to low. Then I put my ground pork fat bowl over the pan & slowly melted the fat. Not a single problem using your method. My lard was crystal clear & I don't smell anything porky so fingers crossed I got primo white lard. If not I'll consider this experience and try to do better next year. I got four pints of lard total. TY for making the process less daunting. Question I finally could tell the difference between the back fat & leaf fat. What is the membrane that covered several pieces of the leaf fat? I pulled it off & didn't use it. Hopefully that was the right thing to do.
Thank you. Sounds like you nailed it!!! The membrane can be kept on or taken off. Either way is ok. I keep mine on, just because it's easier. Congrats. What do you plan on using the lard for? I think Tamales are in my near future😉
@@2guysandacooler My mother was a Southern girl. I plan to bake a ton of biscuits with that lard. TY again for making the process less frightening.
@@clw.7146 Biscuits sounds amazing
I am trying to make candles from rendering dear towel
but the rendering makes the towel too soft have any suggestions?
Dang it make me hungry for some
I can’t find quality lard anywhere so I decided I will give it a try myself. Thank you for the video. I hope it turns out well. My hope is to give some to my mom to make tamales, tortillas de harina, and frijoles Fritos. I also want make biscuits and pies if I get it right!
You can do it!!! Also, be sure to watch the linked video as well. You'll be making tamales in no time!! th-cam.com/video/Q0g1bpvJ_jE/w-d-xo.html
I absolutely love your videos! Thank you so much for setting aside part of your time to record and publish such educational and interesting videos! I know it's been a while since you posted this video, but do you happen to remember the name of the song that started playing at 4:25 duration in this video?
Thanks. I actually don't remember. It an 80's rift I found that I thought would sound cool in that shot😂😂
@@2guysandacooler Lol. No worries :)
Can we get one on how to make tallow ?
Great vid as always
It Should be the exact same process but with beef fat... I have seen tallow making videos and it is pretty similar.
Great video! I can't get lard around me but I do have a grinder and pork fat available. O Will surelly give this a try!!!
Larger chunk crackling added to a sausage mix?
I love your content but where is the other guy and where is the cooler?
On a serious note, you really turn out super-valuable information and I thank you for that.
If I use canning jars and let them seal while cooling will the lard be shelf stable for longer than 6 months? Thank you!
yes. The issue isn't the stability, the issue is how lard melts at very low temps. It would make handling pemmican quite difficult (unless you always kept it in a jar)
Can you show what the lard looks like when in the fridge.
Also how to make pie crust as it appears quite soft.
Thanks
Chill it in the fridge, then it's good to go :)
thanks for the time you put in mate should be useful cha XD
where can I buy leaf fats in the U.S.?
Hello Eric, Can you please address (explain) the fat for fermented sausage? Quality, price expected to pay & any thing else on that matter. Local butcher charged me $ 12.00 a pound. I told him what I want to do with it. I am 10 minutes from Staten Island New York. I am new to this and been dialing and watching my chamber and feel confident that I can hold temp & humidity. Air flow I need to watch. I have a variable speed computer style fan. So we shall see. Thanks
That ckraklen would go well on a salad better than bacon bits n more than likely provide a grand taste to ur salad as well,i enjoyed ur process i watched it too get better ideas to make pemmician.i got the book the lost ways and my coworker raises beef on his farm n gave me 3pounds of fat to render for it.i need to get it done that fats taking up realestate in fridge,was thinking of adding dryed strawberrys to pemiccine,whats ur thoughts?snookie pa.💥🤟💥
You are so right. I had some on a salad yesterday and it was banging!!!
Take some of those cracklings to the next level by adding them to sugar syrup, 'candying' them like one would do to slivers of orange or lemon peel. Then add a teaspoon or so as a topping to vanilla ice cream with a spoonful or two of maple syrup. Sick!
Sugar junkie
What if you steam it then chop it?
Can i use some lard instead of the oil to make the cracklins?
yes sir
Hello I live in Colombia could you tell me the "leaf" name in spanish so I can ask the guy from the meat store or which cut
Pídales que le den la grasa que está alrededor del área de los riñones. Es la grasa que está conectada a la zona de las costillas. Dile que es para hacer manteca
French fries deep fried in lard is the best!
Anything fried in lard is better.
I've never found pork fat that inexpensive. Please tell me how to find it and I will be forever and ever a subscriber!
Lol. You have to move some place where that type of fat isn't valued. In Panama they practically give it away. Not sure about other Latin American countries but here the pigs are very lean.
Where do you live that you can not get lard? (Do not expect an answer as it may make you uncomfortable) I have yet to be a in a grocery store anywhere that did not have lard, especially if they have "Ethnic" food isles. How can you have access to leaf fat but no one renders lard? I am so confused.
I live in Panama. Here lard isn't used in cooking like it is in other parts of the world. That's why it's so cheap. They basically just toss it..
@@2guysandacooler Should do an episode on chicha, or is it not as big in Panama as in surrounding countries? Had chicha in Peru or Ecuador that was made using some corn that was so dark purple it was basically black. Made for a really interesting colored drink, and man was it delicious. I have tried making it myself, but never got anything as delicious. Sorry for the tangent, but I miss traveling sometimes.
Does this work for beef fat? And do you still get crackle's? And will it work with chicken or duck or turkey skin?
you can do this with beef fat and yes the solids will give you cracklins. Also chicken fat and duck fat will work as well
@@2guysandacooler ty ty I appreciate you taking time out of your day to teach me
You might be able to do that but nothing will taste even close to pig fat that is rendered . Cow tallow us hard whereas pig fat is softer, very good for baking
I just now saw that my phone's autocorrect had changed the u in duck to an i. .. . I have corrected it but I am embarrassed that that was up there for a year without me noticing the oops. To anyone who noticed and was offended I deeply apologize!!!
😍
interesting!
will this work with beef/lamb fat aswell?
yes but I would start with a kidney plate first as beef and lamb fat is a lot harder. Once you grind on a kidney plate, I would regrind on a 6mm. I wouldn't do 3mm for beef or lamb as it tends to bog down the grinder
@@2guysandacooler thank you!!
@@2guysandacooler what's a kidney plate?
@@USAFTACP It's the plate on a grinder that has huge holes in it and looks like a kidney bean. Like this: amzn.to/3nBkfFG
It looks like The Sausage Maker no long has that meat grinder. I wonder why?
They have more on order. It sells out very fast
Can I do tallow Sameway
Tallow is not really used for baking. It's a lot harder , more like wax .
Pig fat is very great in baking, even for pies
✌️
I did 50 pounds of backfat from my pig in the oven at about 275- 300F. Cubed it, got large cracklings. I like your grinding idea- next time!
NICE!! I bet that was tasty!
My grandma used to the same, if you help her the reward was cracklings tacos or gorditas !!
OHHHH, What a great grandma!!!
Take the "cracklings", mix them with some lard, spread the mixture on fresh bread, top it up with chopped onions and some salt and eat.
Kinda like Polish Smalek
@@MrDdaland i have no idea what you're talking about and google didn't return any useful result.
@@DanSlotea try Smalec it's spelled a couple of different ways. But it's essentially a mix of lard, cracklings/bacon, onion, and usually a apple
@@MrDdaland sounds damn tasty!
5c/kg! Are you serious? man, I live in the wrong part of the world. Good vid mate.
I know right!!! All of that cost me 35cents.
@@2guysandacooler Lol Crazy
I abolutely love when americans try to pronounce different languages, especially french like with bain marie
LOL. I'm Mexican/Cajun. 😂😂 th-cam.com/video/Ln7itL8TcJE/w-d-xo.html
Ber-Ber-Dee, Ber-Ber-Dee, Ber-Ber-Dee….. That’s all folks ?
Strange that you have a Mexican grocery store that doesn't have lard. Cardenas down the street from my house sells it by the bucket.
Lol. It's not Mexican, it's Panamanian. They don't use lard here😅
@@2guysandacooler
Ohhhh....that makes sense. I bet you miss those Mexican markets. You and the fam need a road trip to So. Cal to get those familiar flavors.
I remember your video on tejuino. I bet that's the only way you can get it. Here, there are roadside vendors selling it and you can also get it at the flea markets. My spouse is from Guadalajara, so we enjoy a lot of that region's specialties.
@@24framedavinci39 lol. So true. I do miss those Mexican markets... Such great food!!
A fat type or fat break down video would great.
Cool idea 👍
7 cents ! 100% has to be a pricing error
Nope. Where I live, leaf fat is not utilized very much so they practically give it away
i wish i could buy lard in the store/butchery. but alas no
Did you ask for it?
.07 cents? Are you kidding! Hell, that costs more in Bangladesh, and you can't even wrap it in Panama for 7 cents. I don't get it... Don't people use lard there? What a gift indeed.
LOL. Right!! The Panamanian's don't use lard in their cooking so it's practically free.
@@2guysandacooler Make good use of that gift resource! At that price, you could make candles and fire up the grill with lard for less than charcoal.
Not to appear argumentative, but for a fact that was NOT leaf lard.
🤣🤣🤣now that's some cowboy logic!!!
omg here it costs 2 dollars for that . 7 cents yikes
Roughly how long does it take from starting to steam? I have only got back fat and no grinder btw. I want to make sure it's as odorless as possible bcs I'm going to use it in skincare and haircare.🪷
Back fat needs to be chopped up a lot smaller (especially of you dont have a grinder). It's also a lot harder of a fat. With that being said, just be patient it will take a lot longer but it will be perfect. BTY, leaf lard is a better fat for skin care products.
@@2guysandacooler we always render all the fat from one pig in one great big caldron over an open outdoors fire.