Rendered lard turned out good

cheryl_ok

10 years ago

We had fried potatoes tonight with my rendered lard...very good
You could taste the tater instead of grease!

I will be doing this often, well worth it

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Comments (7)

OklaMoni
10 years ago
That sounds like an invitation to me. :)
cheryl_ok
Original Author
10 years ago
Anytime Moni!
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That much I wouldn't put all at once in one spot, for precisely the reason you think about. A rodent might not dig 3' for lard, but I could see a bear doing it - if that's a concern. If you find yourself in the same spot again, you could always freeze it if you have the space and parcel it out over time to your critters and garden (including wild birds, who I'd wager would be happy to have it in winter).
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We just got back. The chickens were packed in boxes, obviously he sells them to stores. Gorgeous, plump specimens of perfection. We're having that on Sunday. The lard was in a container, 7 lb. I'll be putting it in sour cream containers for the freezer. The potato is a Yukon Gold, we went to the cold storage area where he had bins of carrots, potatoes, cabbages, apples, garlic, 10-lb bags of beautiful large onions (I hate buying bags of onions and they are all small). I wish I needed onions, but I don't. He took a 10-lb bag and filled it to the brim, where I couldn't even close it, of Yukon golds. The carrots are unwashed, really dirty, and he put a bunch in a plastic grocery bag. The cabbage is huge, for $1, I have to cut it in half to fit in the frig. We had a great time, and will be going back!! We bought a cabbage,5 lb carrots, 10 lb potatoes, a 7 lb chicken (huge!) for $20. The 7 lb of lard was $10. He sells the potatoes at 50 lb for $15. Potatoes are expensive here, generally $4, easy or more for 10 lb bag.
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I have rendered lard in the past, mostly in smaller amounts, 20 lbs or less. My grandmother taught me how when I was a child. I just put mine into the crockpot or into a low oven, chopped up very finely, keep the heat low as if the cracklins brown, they give that "browned pork" flavor to your lard. Grandma used to put water in hers and let the water slowly cook away, but it seems counter intuitive to me to add water just to cook it off. I see no reason why lard couldn't be remelted and rendered asecond time, and strained to make a purer form of lard, if you don't scorch or brown itk it at least can't hurt it, I'd go for it. I've never done 3 pigs worth at once, though. Annie
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Well, it isn't flavorless, nothing is flavorless, not even water, but it doesn't taste obviously "porky". It turns white in the jar but is actually a pale yellowish when I first strain it through cheesecloth and put it into the jars. It turns white when it firms up. I freeze mine because it will turn rancid if left out long enough. You can also just ladle off the melted part as it melts, and strain it, you don't have to wait until it's all done. As I mentioned, the water will cook off but the fat will rise to the top anyway, so it can be ladled off and strained as it melts. I get a better result when I grind the fat instead of just chopping it up in pieces, but do not let those bits cook. It will not all melt, there will be small meaty bits left. That's what gives it the pork flavor. You can take those bits and fry them until crispy and they'll be "cracklins" which can be added to cornbread. Good luck! Annie
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Jasdip
10 years ago
That's awesome Cheryl!! After reading this I was intrigued as well. Did you do the slow cooker method?

I phoned a couple of places yesterday to see if they sell the pig fat, and they didn't but one fellow referred me to a Mennonite butcher.

I called him, and he's the nicest guy to talk to!! He sells the fat, either skin on or off, and also sells the lard itself. I'm going to buy the lard. He sells it to the Mennonite ladies for their baking, so that's what I'll get, instead of doing the work, and I know it will turn out.

He also sells veggies....unwashed potatoes and carrots (which always keeps longer), beets, cabbage, chickens, etc etc. I can't wait to go and see what tempts me!
luckygardnr
10 years ago
Jasdip, who's the butcher? I thought I would go to the Pork Shoppe in Shakespeare. I'm sure they would sell it in the spring when they're open for the season again.
Jasdip
10 years ago
Oh I'll bet the Pork Shoppe would sell it for sure!!!
Can you call them and see??

I'm going to get 5 lb of the lard on Friday, do you want me to get you some and we can get together again??

I've been thinking of you and your sweet hubby and wondered if you were in Costa Rica.

Oh, I forgot to say that the butcher is just outside St. Jacobs. Do you want me to send you exact directions?

This post was edited by jasdip on Wed, Feb 26, 14 at 9:10
cheryl_ok
Original Author
10 years ago
I cooked it over an open wood fire. All went wonderful until the very end, I drained too much of the lard out of the pan and the very end got too done. I fed it to the dog LOL, he loved it.

I'm going to do it a little slower next time...it does taste wonderful!
Can't complain for my first time...practice makes perfect!
Jasdip
10 years ago
The dog was a good indication of how good your lard turned out Cheryl! LOL

I'm so glad it went well for you, and that you like it.

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Rendered lard turned out good

Comments (7)

OklaMoni

cheryl_ok
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Rendered lard turned out good

Comments (7)

OklaMoni

cheryl_okOriginal Author

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Jasdip

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