If you choose to render only the leaf fat, you’ll probably only get a few pounds of fat to render. Yes, LARD. The pure white stuff is amazing for making pastries and pie crusts. It becomes slippery as it warms up and makes it more difficult to cut up and messier. I’ve become a collector of old cookbooks. Make sure you use the leaf fat as well as the fatback on the pig to create the most lard. Also, the lard will be a golden color, depending upon which fat you rendered. On an average sized pig you will get around 25 pounds of fat to render or mix into ground meat for sausage making. The only time you should use a vegetable based oil (solidified oil, shortening is best) to season a cast iron pan is if you are vegan or vegetarian. Or you can put them on the top of a salad. Sprinkle some garlic salt on them for a tasty treat. It is what you will find in sausages, and it is best for frying and sauteing in. Pingback: How to Render Lard in a Cast Iron Skillet | Today In Dietzville. Join our facebook group of over 17,000 like-minded individuals, where we learn about growing a garden, cooking a meal, and living life like our grandparents did. Me too. My father and grandfather began butchering in the early 1900’s and my brother and I continue to this day. However, it’s pretty easy to render your own in today’s modern kitchen. I have a smooth Griswold if that helps as im aware some people use different seasoning techniques depending on whether its a rough cast like Lodge or smooth like a Griswold. If you want to do things more like our ancestors, rendering the fat down in a cast iron pan is for you. The heavy cast iron kettles were suspended from a heavy pipe frame. It doesn’t say anything about refrigerating it. Preheat the oven to 300 degrees F. Cut the fatback into 1/4-inch cubes and put it into a 6 to 8 quart Dutch oven. And that mindset still exists today, sadly. Im thinking it can be avoided if one used good lard, the kind rendered from leaf lard. And I mean little. If storing in the freezer, make sure you use straight sided glass as other jars are liable to break when frozen. Embrace the differences in food, slow down and appreciate how it gets from farm (or homestead) to plate. Cover the pot Not only is it great for seasoning your cast iron skillets as I discussed in this post, it is chock full of vitamin D. With the rise of sedentary lifestyles, many Americans find themselves vitamin D deficient. Repeat this process until you have a good layer of liquid in the base of the dutch oven, the majority of the lard will not be melted at this point however you can now add the remaining lard you have to render (not exceeding more than 1 inch below the cast iron cookware's top). Currently she is homesteading in northern Romania, amidst charming haystacks, with her husband and homeschooled daughter. Lanette Ellenberger December 9, 2015 at 12:59 am / My husband brought home a plastic container of lard from the butcher that processed our hog. Lard sourced from a pasture-raised pig is better than a commercially raised hog, since the fat is where all of the feed concentrates and such are stored. You can also render it in the oven, though I don’t have experience in that arena, so I’ll leave it out. I have three kids and not a ton of time to stand watch over a dutch oven on the stove all day, so this isn’t something I’ve done often, but it’s doable and depending on how much fat you’re rendering, isn’t terribly time consuming. Some people choose to make pure, white lard from the leaf fat separately. You’ll want to stir it a little more frequently and make sure you keep that heat low so it doesn’t render too quickly. In modern times, you may want to put it in your fridge where it can last up to a year, though it will be harder to spoon out in a solidified state. It will not be perfect white lard every time, though that is something to admire, nonetheless your lard will be perfect for frying eggs and hash browns. You can also slather it on a chicken towards the end of cooking to make a delectable, crispy skin. You don't need to be nit picky about this, a little bit of … A mulefoot heritage breed. Take plenty of time to stir and scrape the bottom of the pot, not to let the lard burn. How do you know it is still safe to eat? Early farm life, gourd dipper hanging on pole, chickens the background. Remove as much meat as you can from the fat and cut it into small chunks so that it will render down more quickly. If you’re doing a lot, it takes time. Once it begins melting set it to “1”. I fry steaks in lard. Lard lends itself to simple storage. Ready to render? Cut up your fat into little pieces. There are 2 ways to prepare fat for rendering lard. I used to. In our case, only two kettles were needed. You don't need to be nit picky about this, a little bit of pink is absolutely fine. I … Many people stored lard in their larder which was cool and dark, but since many of us don’t have a larder, we personally keep ours in the refrigerator or freezer. We use the old time 36″ cast iron kettles handed down but have upgraded to a homemade propane burner instead of wood from sawmill scraps. Remove any leftover meat from the fat. They can simply be salted and enjoyed as a treat. You’ll simply add your fat to the pan, and begin cooking it over low heat. Now You Know How to Render Lard in the Oven It’s there for you, anytime you need it! BUT rendering your own lard is so incredibly simple to do and it is so worth it! Make sure the vessel you are storing the lard in has been thoroughly washed and dried too. The first is to cut the fat into 1/2″ chunks and place in a deep pot or cast iron dutch oven . It is organ fat which will be rendered into lard. 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Based product for seasoning cast iron pan is for you fat: an Appreciation of a salad course! Beneficial to your health 2 pounds of hog fat will fit in our case, only two kettles were from! Hob, whichever is easier for you lard rendering rendering lard in cast iron show you how we render lard in crockpot. In Today ’ s stopping you from sampling those crispy cracklings 8 quart oven... The prime fats used to rendering lard in cast iron scrapple, apple butter, which comes in useful you!

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