My sister can not believe I did this but y'all will understand. I rendered Lard today. We bought a half of pig and I asked for all the fat. It has been in the freezer until today I cooked it down and made Lard. It is now in the frig cooling. It was super easy and fun too. I can't wait to make pie crust. The house smells a little. Good thing I could open the windows. Next time I believe I will do it over the fire pit.
Yay, Marilyn! I am getting ready to attempt tallow so you have given me hope. I understand you do it the same way as lard. I am going to the butcher's tomorrow to get the fat.
Mary Beth Thank you for bringing that up we are getting a half of a cow at the end of the month I will now make sure I get the fat. I had to look up tallow I love learning something new. Thank you so much.
Oh me too! I am getting ready to attempt making soap and I was looking through books and discovered we could do candles too. The possibilities are endless! :-)
I just had a pig butchered and asked for the fat to make lard. They had to give me someone else's pig fat. ANd only a bag of it. So I will be makeing lard soon. I still have 2 quarts.
I also have a whole shelf of beef fat in the freezer that I want to make tallow with so I can make soap. Has anyone made tallow? I guess I would do it the same way as pig fat? And has anyone make tallow soap?
Fannie, the way I do it is cut up into small pieces, put them in a large stock pot, SIMMER til the fat pieces float. DO NOT turn up too high ot it will burn. You don't want brown lard. If you take it slow you will have nice pretty white lard. Then strain the fat. You can just use a collaner or cheese cloth. Let it cool slightly then pour into glass canning jars. As it cools more it will draw the lids down. I have stored mine in the laundry room during fall and winter but have to bring it in during summer. You can also do small batches and store in the fridge.
I have seen where some people use their crock pot too. Just be careful and don't get it too hot. After opening I keep it refridgerated. And use it just like you would use any shortening. It makes the best buttermilk biscuits. And pie crusts too.
Almost forgot. You can save the "cracklin's" for sornbread or give to your dogs for treats. I give mine to the dogs. They LOVE thsm!
Rendering Lard
Posted - May 02 2011 : 3:20:58 PM
The house smells a little. Good thing I could open the windows. Next time I believe I will do it over the fire pit.