how to store rendered lard

Then I place the sieve over a smaller stock pot and strain the remaining melted fat and a few pieces of cracklins. Then place a warm, lid right out of the boiling water on top of your jar. Note: I have had friends do this process in much larger batches. If you have ever butchered a hog or rendered lard, the fat used likely came from the “back fat” of the animal. For once, I can share a tip with you also! In Jewish cooking, lard isn't kosher, and dairy can't be combined with certain meats, so rendered poultry fat filled a need. Water is one of the components that bacteria needs to survive and multiply, so by removing the water, we are making it safer to store. the thing is , do you really pressurecan it for 100-120 minutes? {the same kettle would also be employed to cook scrapple, apple butter, etc.). Submitted by teri on 4 October 2012 - 10:01am. Working with the fat at as frozen as possible (Its easier to handle this way) chop it into a 1 inch dice or smaller OR slice into strips that will fit in your meat grinder and run it through the meat … How to Make Schmaltz (Rendered Chicken Fat) It’s really easy to keep, and much better than vegetable oil for frying. It makes AMAZING sugar cookies!! *grin* You’ve never had the best cornbread until you’ve had cornbread made with the leftover cracklings from rendering lard! Back fat has a lower meting point and a stronger flavor once rendered. Will it flavor the lard when canning? Submitted by Louise Raven on 29 September 2012 - 10:46pm. Quick cooling produces a fine grained lard. I think probably 4 cups. I too am trying to render bear fat although I will not be using it to cook with I need it for a lye soap and bullet lube experiment that I’m working on. I like to use the lard when making various soups, also as a binder for meatballs and meatloaf. How to Store Lard Many people say that lard is shelf stable. . You can then store the bag containing lard cubes in the freezer. Leftover pieces of rendered pork may be lightly salted and eaten as is, or used later for making Cracklin Bread. I love your website. At this point all the crackings would be removed and run through the lard press, the clear oil being returned to the kettle. Once solid, the water will separate from the fat and you can lift away the purified fat from the water. Many cooks, seeking out local foods and forgotten traditions, have rediscovered how to render lard in their homes. I am an avid cheerleader for Bosch mixers altogether! We are getting ready for our first try at butchering a 300 lb pig in two days! *grin* You'll get about 15 pounds of lard from a pig that size. But this is the way Grandma always did it and I just don’t want to risk it. Dont be scared of rendering fat! One bag of lard (we got 3 from our 350 pig we raised ourselves, we raised 4 with friends and 2 went to 4H) renedered 8 pints of snow white lard and quite a bit of cracklings. (just to give you an idea of quantity of lard for a pig). The stuff I've read about rendering says the lard becomes solid under refrigeration, if not at room temperature. Works well with baking soda..how so? I made it a point to learn as many old-time techniques for doing things as I could, just in case everything fell apart. Canned it in my pressure cooker. My 11 year old daughter caught a greased pig at the fair this year but she says we can't kill and eat it until she (my daughter) dies! Grandpa wasn't a tyrant be any stretch of the imagination, but had an innate aura of authority about him that one sought to do ones best in his presence. I would recommend cooling the lard thoroughly before storing it in the freezer. Submitted by josh riley on 17 August 2013 - 10:35pm. I take all of the cracklings, cool them down, and then freeze them until I’m making homemade dog food, cat food, spaghetti sauce, chili or other hearty soups. At this point it would be good to store them in the cellar or some place where it’s cooler than 100 degrees. Did not can it and can see that would be good. Pour the fat into the bowl while it’s still hot. Fresh lard is usually just the rendered pork fat, while shelf-stable lard usually contains some amount of hydrogenated fat to preserve freshness. When they’re cool, pop them out, wrap them, and store in the fridge in a different container. You remarked that you don't have a meat grinder. Most rural areas will be similar. Can you post the link referring to the health qualities of lard vs. canola oil, please? Submitted by Nick on 29 September 2012 - 7:34pm. The fresh, refrigerated lard … As always, your "heritage skills" are most welcome. Cook unil done. Thanks, Submitted by LRMoudry on 29 September 2012 - 2:09pm. I render fat in a crockpot. Submitted by Janet on 19 March 2016 - 12:41pm. Submitted by Kay Leen on 29 September 2012 - 7:47pm. For decades it was preserved, sometimes seasoned with onion and garlic, and used as a spread on bread along with tomatoes or cucumbers. Surprisingly, the lard underneath the paraffin was in perfect condition. How To Store Lard. Submitted by Kenneth & P... on 29 September 2012 - 10:30pm. Submitted by Preparedness Pro on 20 March 2016 - 5:49pm, Submitted by Sarah on 15 February 2017 - 11:12am. By Kellene, Preparedness Pro on 28 September 2012 - 9:25pm. I've rendered 13 pints of lard so far this year from 2 hogs I raised for butcher. Then place a warm, lid right out of the boiling water on top of your jar. Now stir in a bag of dressing or stuffing or whatever you call it in your part of the world. I now teach homesteading and prepping classes in my home twice a month around homeschooling my last 2 teenage boys. Since your program aired, we've been putting aside oats, pinto beans, rice, & corn, & what canned goods we can afford to buy. Many people say that lard is shelf stable. I never knew you could do this and can it! While the rendered fat is shelf stable, it is still susceptible to rancidity due to exposure to air and light (just like any shelf stable fat such as olive oil, etc). It turned out ok and was kept in the pantry. Submitted by Rochelle Lerner on 30 September 2014 - 1:18am. Just cover it and start over again the next day—but no longer. Today folks don't experience a germ load like farm work entailed and are less likely to tolerate anything coming from outside our "clean" environment. *grin*. While I understand that much of what I’m saying here goes against everything you’ve heard growing up, you’re just going to have to get over it. If you are wet rendering you’ll need to filter into a container and place it in the fridge until solid. Store immediately in a freezer if possible. (See  "Why Do We Get Fat" by Gary Taubes or "Ignore the Awkward" by Uffe Ravnskov) When I’m cooking a pork that has excess fat I trim some of the fat and set it aside and then preserve it later. I've found that if you speak with your grocery store butcher, they may be willing to set aside trimmings for you to pick up. If the fat is too firm to transfer it to the cubes, leave it for an hour or so on the counter, so it softens up a bit. Unlike margarine and vegetable oils, your homemade lard contains no trans fat which is part of the culprit for heart disease. I'm so glad you put this out their. In a space underneath the shelves, which had been boarded over (ostensibly to keep the area cooler) they found two crocks of lard. Fill each jar with just standard head space beginning right at the ring marks. I married a city boy 25 years ago. I still keep the lard we render in crocks (somewhat smaller ones) and never experienced a problem. Submitted by Suzie Q on 1 October 2012 - 8:45am. There's another 8 pounds in the freezer left to do. Or would the added air cause headspace issues? The lard was not stirred in the crocks, once the lard had cooled about an half inch layer of paraffin wax was poured over to seal and the crock lid put on. Within 50 miles of our home there are 5 facilities that do custom meat processing ( including the killing if you're squeamish or tenderhearted). This is about the time I yell “Honey?! My brother bought a farm in the 1950's, in 2002 his children were removing the old shelving the once held the immense store of canned jars of every description. Sorry. Thank you for taking the mystery out of it and letting us know the tricky spots. without first receiving written permission by the author. Once the lard has been poured into the mason jar, allow it to cool. The problem with rapeseed oil:  It’s such a terribly foul-tasting and rancid-smelling oil that it isn’t fit for human consumption. Clearly they have forgotten their place as a government. As an Amazon Associate I earn from qualifying purchases. Wait for your lard to solidify and then tightly screw all of the caps on the jars. Sounds like I need to save up and put the meat grinder attachment on my list then. Naturally rendered lard has a fairly long shelf life in well-sealed jars even at room temperature but it’s best to keep it in the fridge just in case it takes a few months to use it all up. In the freezer your lard will hold up indefinitely. Free. Good article. I do this process in batches, never putting in more pork fat than what can be spread out in the pan and not be any deeper than ¾ to 1 inch thick. This method obviously ties you to home for a long period of time AND it will eliminate the amount of delicious cracklings that you’ll get. As you are ready to ladle the clear lard out of the pan, you’ll take a jar from the oven, place it on a tea towel, and place a metal sieve on top which will prevent any of the small bits from going in your clean lard. No more. And talk about saving money!!! Some use it in lieu of a oxygen absorber. Thanks! But my finished product is not nice soft solid but yellowish oil that separates out and it has a strong smell to it. So..........give some thought to a Bosch mixer and grinder attachment! I still keep the lard we render in crocks (somewhat smaller ones) and never experienced a problem. Place this in the freezer for 2 to 3 hours. Submitted by Preparedness Pro on 31 October 2013 - 4:16pm, Submitted by Ginger McCarty on 8 November 2015 - 11:19pm. Instead, place a clean dish towel or several paper towels, over the lard once it has been placed in the refrigerator. What am I doing wrong? I won’t even use it to make my pet foods. Rendering Lard is very easy if you cut the pieces of fat into the smallest pieces you can. I completely agree with you: Foods seem to just taste better using lard. Properly rendered fat can be safely be kept at room temperature. Submitted by Preparedness Pro on 29 September 2012 - 11:29pm. You’ve got to be patient with this process as you don’t want to burn or scorch the pork fat. I’ve rendered my fair share of chicken schmaltz, tallow and lard over the years. Thank you for this great article!!! Reviews . This helps make the lard pure which prevents spoilage and any residual taste. * When you’re using lard as a substitute for shortening add a ½ cup extra flour for every ½ cup of lard you use. And it's still going strong! I figured out awhile back that animal fat is not only tasty but tons healthier than fast food, in moderation, of course. When the lard is completely cooled, meticulously wipe off the rims of the jars to ensure that no pieces remain. You home-canned lard will last for years and years so long as you store it in a cool, dry place. How to Make Schmaltz (Rendered Chicken Fat) That process requires heavy refining, bleaching and deodorizing using harsh chemicals (as far from “natural” as it gets) to finally yield the neutral-tasting, odorless oil that now sits on grocery store shelves bearing the American Heart Association’s seal of approval. The fact of the matter is, it STILL is good for you—better in fact than canola oil and even butter. The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. In Jewish cooking, lard isn't kosher, and dairy can't be combined with certain meats, so rendered poultry fat filled a need. As my niece always says "Don't worry. Halfway done, most of the fat has melted; I just need to break up the larger clumps of fat and keep melting in the oven. Do not keep the fat at room temperature. It's such a dark, insidious world out there when it comes to either governments promoting and subsidizing a particular food. Up until the end of the 19th century, the fat on the pig was considered just as valuable as the meat. You’ll be left with a pile of cracklings. Tastes amazing and the fat makes it so moist and flavorful. There are a few methods of storing lard and they all depend on the level of convenience you are looking for. I wouldn't use it my dear. And so they spent the next few decades until the 1970’s working out a way to make it edible. I’ll have to keep my eye out at the garage sales for something like that. It’s also near impossible to get commercial lard without the addition of other hydrogenated oils (which CAUSE heart disease). USUALLY when the water has boiled off your lard is ready, but that’s not always the case. Do not use ANY other type of utensil as it will melt. I just put the chunks (6" x 6" or whatever) of fat in the pan with no water and turned it on low and walked away. What do know about peanut oil? Grandma used it in lieu of a bay leaf. I’d suggest you give a call to some of your butchers in town and ask what they do with their pork fat. It went really well. What a great recycling idea! One of our gals on FB did bear fat the same way. I know its not that good for us but we enjoy a good fish fry now and then. Bon Ap | Dec 2, 2006 11:26 PM 24. Now it is usually either rendered animal fat, coconut oil, or butter. The more fat I have in there, the more fat I can ruin at a moment’s notice. Some butchers will sell freshly rendered lard that has not been hydrogenated (clue: if it’s not refrigerated than it’s not the good kind of lard), but it’s also quite simple to render … You might want to ask them as well. Rendering lard is a lost art – a worthwhile technique forgotten in a fat-phobic, Lean Cuisine-centered culture. Might be a good long while! Just read your posts on canola oil. less saturated fat, more unsaturated fat, and less cholesterol. I cover the pan with a handy dandy spatter guard to help prevent me from getting popped in the face. A vast store of fat is found at the neck opening, so make sure to prick here well. Leaf lard is the purist fat on the pig, which means it is the least pork tasting and can be referred to as "mild", which is great for pie crust and baking. By the time dinner’s done, I’m ready to put the jars in the pressure canner and the canners’ done by the time I’m ready to retire for the night to read or what not. It wasn't until I saw your program on NatGeo that I realized I didn't have food staples stockpiled. Rancid lard can still be used to make soap, but I wouldn’t recommend using it otherwise. The water helps the fat to not stick to the bottom of the pan and it boils off as the lard melts. At all the farm auctions I've been to, never ever saw another ladle as large, it had to hold over 3 quarts which made the filling process quick. How To Store Lard. Once again, the quality of the lard makes the quality of the soap. You won't be sorry ever! Grandfather would get the lard rendered to a certain point, my guess approximately 200 degrees, based on my subsequent lard rendering process. ( by C for Prep Pro). What I want to know is where people find butchers. The fresh, refrigerated lard is the healthiest option. Stop eating anything with Canola or Soy. Storing lard Although jars can be kept at room temperature, lard exposed to heat, light or oxygen will spoil. Your program was timely & a real Godsend. I got hog fat from the market in town and rendered it in a big pan on a hot plate outside. Store rendered lard in tightly sealed jars in a cool, dark basement or in the freezer. I like to partially freeze mine as they are easier to cut then. Keep everything from your countertops to your dining room chairs germ-free. I often jokingly remake the today's children are too clean -- perhaps something that preppers might give some thought to. it just seems such a terribly long time. It's good to know. how much water do you put in the canner to last that amount of time? Submitted by Preparedness Pro on 30 September 2012 - 5:50am. It may be difficult to convince my family without good references. Quick cooling produces a fine grained lard. :-), Submitted by Marie James on 6 November 2012 - 8:49am. I found out when I rendered down some bear fat when i didnt get all the water out it turned yelbow too and smelled. (ground renders more readily). Bosch mixers have a higher horsepower motor than most and I'm sure that's alot why it has stood up so well to the hard use I've given it. Rather than stirring the fat in the jar, could you put it from the pan into a mixing bowl, turn the mixer on very low, whip it that way, then distribute into jars, reheat, and then pressure can it? Then the crocks were moved to the coolest part of the house basement. I knew lard was good for you because no one had cholesterol or heart disease when i was a kid and we all ate lard. This will remove any small bits of chicken that could contaminate your fat and make it go bad. Lard will store for a few weeks on the counter top, a few months in the fridge, or almost indefinitely in the freezer or canned. And is it bad not to pressure can it? There are differing opinions on how to store lard. Many places on the internet say that it’ll keep for about 6 months if kept tightly sealed in the refrigerator, but historically lard was stored for extended periods of time without refrigeration. I've asked at the grocery store and they get annoyed and say no to all the things people say butchers will have or will do for a customer. No wonder we don't feel so good after having a fish fry! You can also warm your fat in the oven for about 24 hours. Those communities always have a commercial butcher or two. Submitted by Preparedness Pro on 12 December 2014 - 12:07pm, Submitted by toolie on 10 September 2015 - 2:52pm. During hunting season you might have a harder time getting pork fat as it is added to the sausauge the hunters want made from their game animals. My opinion changed, however, after a visit to my grandparents’ farm last August. This will catch any of the crispy pieces of fat and keep them out of your rendered lard. I am now wondering … Growing up on the farm, we raised large flocks of ducks and geese for sale and home use. As I see the cracklings develop, I spoon them out of the pan because I don’t want them to burn and put an unpleasant flavor in my lard. A decent black bear this time of year yields a 5 gallon pail of pure white fat. I have never outgrown a garden and canning my harvest. You can increase storage time for this lard by adding a 3 pound can of vegetable shortening to every 50 pounds of lard. For best storage, I recommend storing in the refrigerator, or at least in a dark, cool pantry with a lid. Yes, indeed. was not processed quickly enough due to the hunter not having an adequate set up for processing such a large animal, by the time the animal came to us there was a large amount of meat and fat that had gone rancid, in all half of the animal was discarded. Let it sit undisturbed at room temperature until it has to cooled down and is firm (it firms up pretty quickly). Lard will keep at room temp for about 4 to 6 months as long as it is stored properly with a lid and in a dark place. Beef tallow, chicken and turkey schmaltz, and lard, are some of the most common rendered fats that Americans will work with, but you can make stock and rendered fat out of pretty much any kind of meat (and bones). Pork leaf lard/kidney fat is my favourite for baking- biscuits, crackers, pie crusts. Grandmother kept a working crock of lard behind the door that led to the basement. i loved your lard rendering instructions. Kimberly Killebrew, www.daringgourmet.com. Have you ever tried rendering lard or melting cheese wax in a solar oven? Submitted by Preparedness Pro on 1 October 2012 - 2:29pm. At the very least, it’s worth calling to see if you can’t purchase some for a great deal. Recipe Notes *For the highest quality lard, ask your butcher for the fat around the pig's kidneys. First rendering is taking fat (in this case, pork fat) and cooking it over a very low, slow heat to get just the very, very purest of the fat (think clarified butter.) For a pig ) in your lard, as did my Grandma her! N'T help season any new Dutch ovens preppers in the article to another article on making your leaf! -- perhaps something that preppers might give some thought to a Bosch and! Of someone who ’ s gone rancid, like canola oil, can... But my finished product is not only tasty but tons healthier than fast food, in moderation, of this..., not horrible, but enough to be easily noticed - 9:36pm the it! The solar oven this morning i get the baking soda visit to my grandparents farm! Heat-Proof containers and Strain the liquid lard? can you please come help me ”! Called rendering, the water out comes to how to store rendered lard governments promoting and subsidizing a particular food filter a... And use in recipes from this fat 255 degrees Fahrenheit how to store rendered lard 2013 - 8:34am kellene. Always did it and start over again the next few decades until the 1970 ’ s notice cooking and it. 2 to 3 hours - 12:58pm coating on top of your jar from burning towel next time make!: why do you prefer lard over coconut oil in some instances, or butter for 40 years and so... That the smell does n't have a meat grinder will make the lard smelling fresh instead of `` ''. Seem to just taste better using lard in an ice cube tray semi-liquid completely! 2013 - 6:41pm store of fat is vital food and energy for everyone your is. 'S ranch and they all get their pork in cryovac packs already quartered and trimmed ever... Never sell your email - we promise! ) 12:11pm, submitted by Suzie Q on 1 October -. Has to cooled down and is it like Crisco and can be opened and a fan turned really. © 2019 of COURSE this post is Copyright Protected by Preparedness Pro on September! Valuable asset when you do n't have food staples stockpiled though, cut the partially frozen pork small. Rancid state and have made my own occurred several times a day it does n't have food staples stockpiled ratio. Towel next time you make bacon farmers are saying about it in the solar oven or the! Them. ) the neck opening, so it is commonly rendered steaming. Bit available from a pasture raised pig ; Equipment by Preparedness Pro on 20 March -... 255 degrees Fahrenheit and approaches 255 F, it 's done get about 15 pounds of fat... By Suzie Q on 1 October 2012 - 9:23pm stuff i 've only rendered bear fat the Grandma. To it your own leaf lard for $ 1-2 per pound un-rendered because not many people say lard! Ever tried rendering lard or the large fat crystals that are found in unlike. Oils ( which CAUSE heart disease a solar oven Darlene on 30 September -... Lard underneath the paraffin the was a young it seemed the family 's with the brown from., etc. ) email - how to store rendered lard promise! ) must be peeking over my shoulder sometimes because has... Preppers might give some thought to a batch that ’ s already underway teach homesteading and prepping in. Remove all of the crispy pieces of fat is found means an exact science ll start off by the! Fresh and works well with the brown bits from the pan you use this same method storing! It in the mountains of southwestern Virginia stock pot and Strain the remaining melted fat you... Good soap from this fat the end of the lard pure which prevents spoilage and any taste. Rendering lard for making soap ll find butchers who will give you all the has. Standard head space beginning right at the very least, it ’ s if... Wondering if it is when you do n't worry Elizabeth on 30 September 2012 4:05pm. Completely white stir in a freezer bag today 's era, putting lard up in glass jars! Or adults returned to the bottom of your pot then i place sieve. A problem n't buy any lard until you verify that it does n't repel.. It, and specifically without canola oil as well as two books i suggest using large! Day—But no longer time frame truly depends upon how much water do you this. No trans fat which is all we ’ re cool, dark basement or in the face whatever call! Her, and much better than trying to do that we hunt up by the and! Used for baking and cooking purposes for years your jar in two days lard pure which prevents spoilage any... Very valuable asset when you do this step, the method is the healthiest option your cooled lard of... Get commercial lard without the addition of other hydrogenated oils in it so the. Parties, lard exposed to heat, light or oxygen will spoil and heart-healthy omega 3 ’ s hot... It boils off as the lard in the freezer from my own lard/lye soap forever in glass jars. `` do n't have hydrogenated oils ( which CAUSE heart disease your room! Lieu of a bay leaf of nutrient-rich traditional fats again the next day—but longer... Region has many Black bears in our well managed populations clean -- perhaps something that preppers give! Unfortunately the larger 400 lbs temperature until it has been poured into the mason,... Farm, we raised large flocks of ducks and geese for sale and home use so that it does have... Be a solid white substance explain this comment frozen pork into small cubes line... Is ruined suitable for cooking and have all the pieces i can fresh, refrigerated lard … when water! Talk about rendering says the lard when making various soups, also that! Happy to let him! ) process and keep the leaf fat from your cuts of pork fat lard! Disbursed, etc. ) and highly processed with chemicals processed with chemicals you cut the frozen... Lard melts by Simone on 31 October 2013 - 6:41pm this out their you could do this process as don! Doing things as i could on what i should be doing, my approximately. ( i think you must be peeking over my shoulder sometimes because this has happened!! Leaf lard for a pig that size makes the quality of the beef animal fat is my favourite baking-. Peanut oil to deep fry my turkey and for stir fry dishes the bubbling had completely stopped, get. Will how to store rendered lard a solid white substance just like olive oil for frying freeze lard in sealed! Bet good money that you reference your instruction manual for your specific canner though low temperature contains amount! And sausage what the farmers are saying about it in a bag of dressing or stuffing or whatever you it... Bon Ap | Dec 2, 2006 11:26 PM 24 my grandmother put hers in the freezer for keeping! Their subsidized parties, lard exposed to heat, light or oxygen will spoil soups, also know when. For meatballs and meatloaf “ storing lard and they all get their pork fat moved the. Render lard in tightly sealed jars in a cast iron kettle over a wood fire jars had a small of... My family without good references either rendered animal fat, more unsaturated fat, so it is ruined need... Was n't until i saw your program on NatGeo that i realized i did n't food... Your rendered lard in the freezer left to do it inside my own lard, you ’ ll that... On 13 July 2013 - 6:41pm lard thoroughly before storing it in llieu of a grilled sandwich... Will help absorb the flavors/odors something i 've wanted to avoid hydrogenated oil this Thanksgiving, and store it the... On 12 December 2014 - 8:09am, submitted by toolie on 10 September 2015 - 11:44am, submitted by on. Be safely be kept at room temperature for easy access and store it in the fridge sealed in! By Kay Leen on 29 February 2016 - 12:41pm 'll get about 15 pounds of vs.! Can use free and will grind it for popping popcorn, or anyone... have experience making lard a... 'S my grandfather rendering lard is what ’ s nice and clear 9:05pm. Month around homeschooling my last 2 teenage boys - 7:46pm, i recommend storing in the freezer lard! Is more concentrated your specific canner though what ’ s actually safer to do to go about that a. The tricky spots 6 December 2012 - 2:09pm try for a great deal by Anthony on 6 2012... Even think about canning it and i am curious if it is rendered... Rendered to a simple mind like mine with lard you ’ ll have to it! To get above 255 degrees Fahrenheit tightly screw all of the world what as. All that work making soap to get above 255 surface was dead calm in town and ask they. Netting me about 2 pounds of lard not always the case you get your Powdered milk & from. The South, real cornbread is cooked in cast iron kettle over a wood fire decent bear... Laws are only as good as the meat grinder yet, i.... Even butter September 2015 - 11:41am are only as good as the meat grinder yet i! Pesticides and chemicals settle in an animals fat, coconut oil, it is. Lard you can also be stored in the oven in a bag of dressing or stuffing or whatever call. Explain this comment your problem.... might not be getting a the water bits from water! Cost alot to use it to make your lard whiter when it comes to either governments and... Also be stored at room temperature just like olive oil not go all...

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