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Old 06-05-2017, 01:07 AM   #1
NewOldLC
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Lard

So it's 1 o'clock in the morning and I'm STILL up because I'm making homemade lard from 10 lbs of pork fat that I bought today. It's taking a lot longer tham I thought it would and the house smells really porky right now. I have to get up for work in less than 4 hours Has anyone else ever made lard? It's a first for me!
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Old 06-05-2017, 02:19 AM   #2
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Wow! Cool project! How are you storing it?
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Old 06-05-2017, 02:33 AM   #3
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Quote:
Originally Posted by Koala View Post
Wow! Cool project! How are you storing it?
Seems like most people freeze it so that's what I'll do. It's in the fridge for now and I'm still not finished...it's still rendering.
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Old 06-05-2017, 02:44 AM   #4
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I have made beef tallow. I loved it and ate a bit of the crackling left over. Its hard to get fat here, and it worked out cheaper to buy but the bought stuff is not as good as the homemade stuff. You wont regret it.
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Old 06-05-2017, 04:46 AM   #5
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When I was a kid (many moons ago) My Grandaddy used to participate in Hog killings with the other farmers and he would always take all the pig fat and make his own lard and pork skins, He did it outside in big pots over the fire. It would take hours and we would all watch and wait so we could get hot crispy pork rinds and cracklings. He stored it in metal 10 gal.Tins in the cellar when he was done. My Granny would always make Hot Crackling Biscuits the next morning. No wonder I love Pork
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Old 06-05-2017, 05:52 AM   #6
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I just want to say WOW!!! I have never attempted rendering and doubt I ever will and am super impressed that you have done so!!! Hope you got some sleep!
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Old 06-05-2017, 08:36 AM   #7
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I have rendered lard, too. It does take awhile, but it's worth it.

I freeze in small quantities. I let the finished, strained lard chill in a 9x13 pan in the refrigerator till hard. Then I cut into small squares (which would equal roughly 2-3 Tablespoons) and place in ziplock bag and refreeze. Easy to pull out a chunk, even if you have to use a knife to separate one chunk from the other.

HTH Ginny in SC
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Old 06-05-2017, 08:48 AM   #8
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Most people these days still think lard is so bad for you. I'm glad that all of us here know the truth!
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Old 06-05-2017, 09:29 AM   #9
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We've done lard and tallow both. Yes, it takes a while, but man it's so worth it.

I simply strain the hot fat into Mason jars and put the lids on while it's still hot - it draws a vacuum on it as it cools. It lasts a long long time in a cool dark cupboard.
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Old 06-05-2017, 04:01 PM   #10
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Honestly Char,
Is there anything you don't do in the kitchen? Hero worship here.
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Old 06-05-2017, 04:10 PM   #11
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LOL Barbo! YOU should talk!

DH and I just really really enjoy doing things together in the kitchen - beer, sausages, lard, canning, SF jams and jellies, yogurt in the dehydrator - it's fun and we get good stuff to eat and drink!
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Old 06-05-2017, 06:56 PM   #12
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Well, I finally got to go to bed at 4:09 am. Had to get up for work at 5 am...slept through my alarm (I shoulda seen that one coming ) so got to work an hour late. Man was I tired today but the lard turned out amazing!!! My method was straining into mason jars and that worked out great.
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Old 06-05-2017, 09:38 PM   #13
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Ginny,

When you have the cubes, lay them in a pan such as your toaster oven pan.
Let them freeze once again without touching. They will not stick together now.
I do this with my boysenberries, because we only get a cup or two at a time.
We "flash freeze" as we go and when we get enough quarts, then it's boysenberry
cobbler or pie time. Once a year we get it either mid June or early July.
We are very respectful of our vines each year as we lovingly anticipate our yearly
treat.

I admire you and Char for keeping these traditional foods going. Would hate for
all of our skills to be lost art. You can modernize all you want to but sometimes
nothing will take the place of 'cast iron skillets', that's all we had and they were our
prizes handed down from grandmothers, to mothers to daughters and so on.
Skillets of all sizes, Dutch ovens with handles for hanging over the fire. Double pans.
I made everything including puddings, cakes, breads in those things. Years before
there were 'non-stick' pans of any kind.

I would love to be in your 'porkie kitchen' with those smells wafting away.
There is nothing like home made cracklins. Mother even rendered out chicken skins,
oh I could hardly wait. I would burn my fingers on the first ones.
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Old 06-06-2017, 06:01 AM   #14
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Thanks for the tip, Barbo. Guess I've been too lazy to take that extra step!

For what it's worth, the lard I've bought has been LEAF lard, that is the fat surrounding the kidneys (I think). It's more delicate in flavor and aroma than regular lard, good as that is. I hoard it jealously in my freezer for real (yes, high carb) pie at Thanksgiving and couple of other holidays - or when my hubby gets a yen for a real pie. He also loves it when I fry mashed black beans in it. An occasional treat but, oh so good!

For some foods, there's nothing like real lard (not the junk at the supermarket), or real butter or (my latest discovery) real duck fat!

Ginny in SC
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Old 06-06-2017, 09:37 AM   #15
Charski
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Barbo, it's sad to think that a lot of these skills are falling by the wayside because most folks don't have the time or knowledge to do them any more. I have no kids, aside from my stepson and his wife, whom I can teach these things. They both work long hours and probably have zero interest in learning to render lard or make yogurt, LOL!

So, I just do it because I enjoy it and because I like knowing where my food comes from as much as possible.

Ginny, I wish I could buy leaf fat here but never have I seen it offered up. So I use whatever pork fat trimmings I have - when I trim up a roast or a fresh ham or something, I freeze the fat until I have enough to render out.

Mandy, LOL at missing your alarm due to FAT PRODUCTION - that's funny! Hope your boss has a good sense of humor!
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Old 06-08-2017, 07:23 AM   #16
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Char, when I lived in NC, I saw leaf lard at farmers' markets. When I was in AZ, I had to order it online and pay horrendous shipping costs that included an ice pack. Of course, there, I only ordered in winter!

I still have some of my jealously guarded stash that I actually trekked across the US. (Yes, DH thought I was nuts but still approved, knowing that great pie was in his future!)

I'll have to look here in SC to find it. This is agricultural country, so there ought to be some around. So, if you can bring yourself to pay the shipping, you can get leaf lard. There is nothing, I mean, nothing, better in a pie crust than leaf lard and real butter!

Ginny in SC
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Old 06-08-2017, 09:41 AM   #17
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I agree, Ginny - it makes THE flakiest pie crust imaginable!

Yeah, I've looked online for it but balked at the shipping prices. So far doing pretty well with just rendering out trimmed fat, and since I make precious few pie crusts these days, it's not a big deal.
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Old 06-28-2017, 03:44 AM   #18
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as long as you are rendering, remember to...

RENDER unto Caesar that which is Caesar's, and to God, that which is God's. sorry, I just could not resist. enjoy the lard. Love & Profits: FLATFERENGHI
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