This week I rendered about 10 pounds of lard. It might sound like a daunting task, but trust me, it's actually quite simple and incredibly rewarding!
So, over the past year, I've been on a mission to make the most of every part of the animals we harvest. One of the ways I've been doing this is by learning to render fat. Rendering fat allows you to transform it into a versatile ingredient that can be used in cooking, baking, and even soap making.
I recently got my hands on some leaf fat, which is the internal fat from a pig. It's incredibly soft, almost like butter, and it results in the creamiest lard with a very mild flavor.
Now, here's the fun part - I learned to render fat the easy way, using a slow cooker! Sure, you can do it on the stovetop, but I find the slow cooker to be much more convenient. With the slow cooker, you don't have to worry about maintaining the temperature or constantly stirring to prevent burning. The goal here is to melt the fat, not cook it!
I started by chopping up the fat. I prefer to do this when it's still somewhat frozen, as room temperature fat can be quite slippery. You can also run it through a meat grinder for an even finer chop. The finer you chop the fat, the more lard you'll get per pound.
Next, I placed the chopped fat in my slow cooker on low. I stirred it every few hours to ensure it melted evenly and to prevent burning. I usually start this process in the evening, and by the next afternoon, it's ready to strain!
Once the bits of fat have turned into crispy cracklins, I turn off the heat and allow it to cool for about 30 minutes to an hour. You want it to be warm and liquid for straining, but not too hot. I strain the liquid fat through a cheesecloth and ladle it into sterile jars.
You can store your freshly rendered lard at room temperature for around 6 months, in the fridge for a year, and in the freezer for about 2 years! It's such a satisfying feeling to have a batch of homemade lard ready to use in all sorts of delicious recipes.
I hope this inspires you to give rendering lard a try. It's a simple process that yields fantastic results, and it's a wonderful way to make the most of every part of the animals we raise. Cheers to homemade lard and all the delicious dishes you can create with it!
