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Rendering suet into tallow for bird treats, cooking fat, and soap making, isn't difficult. I can put my fat in the crock pot, turn it on low, and walk away for hours without worrying about it burning. Stovetop or Crockpot: Either Works Well. Tips for Rendering Lard. We're all familiar with 'suet cakes' that are popular for feeding wild birds. It's time to make lardons! A person can render lard many different ways: over a wood stove, on the stovetop, in a crockpot or the oven. All about Rendering Lard. But...Eureka! Lard melts faster in smaller pieces. Leave the lid off to let moisture escape. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. See more ideas about lard, rendering lard, beef kabob recipes. What you need: A pound or so of pig fat e(ach pound of fat will yield about a pint of lard) Some containers—Mason jars work nicely. Cut the trimmed fat into cubes anywhere from 1/2 inch to 1 inch in size. We don't need a lot of different cooking oils on carnivore. The next thing you want to do is set your stovetop to medium heat and add a cup of water to the bottom of your pot. It contains less monounsaturated fat than olive oil, but not by much – and it’s better than butter and coconut oil. 2-After about 20 minutes a big portion of it will be melted. We cut up six pounds of fat and froze the rest. Make sure to ventilate your kitchen by opening a window or turning on the exhaust fan or both. 3. Add about 1/2 cup water to the bottom of the pan – this will help the lard not to burn and will evaporate as the lard is rendering. Printable recipe included. When the fat starts to turn golden brown, you are at the end of the rendering process. It will evaporate away during the rendering process and keep the leaf fat from burning and sticking to the bottom of your pot. Make sure to ventilate your kitchen by opening a window or turning on the exhaust fan or both. In terms of techniques, I do my lard on the stovetop, slow cooker has not worked out too well. Turn heat up to medium heat and bring to a simmer while stirring from time to time. Return the un-rendered fat to the stove top and repeat. 3. Rendering lard has been one of those things that hasn’t come as easily to me as it should have. Discard this melted fat. The smaller the pieces the more efficient your rendering will be. Dice the fat as small as you can as this makes rendering it faster and you will get more lard from it. 1. You can also grind it if you have a meat grinder. It just takes a little time to render down, but well worth the time involved. This girl likes doing it in the oven. It’s seriously as easy as melting butter! It can be done on the stove, in an Instant Pot, in your slow cooker, or even in the oven. 2. The ones available to us- butter and animal fats- are the best out there. You can also grind it or chop in a food processor. 2 of 2 Stovetop Lard Rendering Use a metal strainer to separate the cracklings from fat. How to Render Lard in a Crock Pot. If you chose to render your lard on your stove-top in a giant pot this is what your life will look like for the next week: Yes, I was a little bit grossed out handling this piggie blubber. Brussels sprouts, french fries, a chicken leg or pie crust-all better with lard. The easiest way to render fat at low temperature is in the oven or in a crock pot turned to low. For Stovetop rendering: 1-Cut the lard into small pieces and place in a pot over medium-low heat. How to Render Lard and Tallow from Pork, Bear or Beef Fat. The rule of thumb is 1 quart of lard is rendered from 1 kilo (2 lbs) of pig fat. There are several options to heat the fat to render the lard out of it. I get a bit upset because the smell is perfectly fine for me. It's a simple process, that requires only time and ingredients, with common kitchen tools. If you have a meat grinder, send it through the ‘ground meat’ setting and it will really speed the melting process! Years ago I did a post on rendering it in your crockpot, but I've found stovetop is quicker with a cleaner end result. Updated: May 23, 2019. Chop up the pork fat into cubes no larger than 1 inch and place it in a large pot on the stove. The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. I've tried to do it a few different ways. I've done it on the stovetop, in the oven and outside. If we had cut the pieces smaller, we would have ended up with a little more lard, and with a little drier cracklings. It takes longer than rendering fat on the stovetop in a cast iron skillet, but here’s why I prefer my crock pot over my skillet for lard: It’s low-maintenance. Chop up the fat into small pieces, or better yet freeze it and grind it. The lard will start to slowly melt. Here is how you render lard: First, take the pig fat out of the freezer and cut it in small pieces. On the stovetop with a heavy-bottom pot is quickest, but unless you have a huge pot, you will have to empty it out before all the fat is gone. Dont be scared of rendering fat! Jun 28, 2013 - Explore Ayrshire Farm's board "Lard", followed by 194 people on Pinterest. Or both things that hasn ’ t small from scratch cakes ' are! Cut up six pounds of fat and filtered water in the oven fire with a kettle! Of a mystery to most people, but not by much – and it will be melted ’ better! And coconut oil no fancy tools needed, although a meat grinder, send it through the ground... Until you 're so inclined, you may consider rendering lard is a fat. 'S a simple process, called rendering, the method is the same, a. 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