In the South, real cornbread is cooked in cast iron with the pan greased in bacon grease. Kellene, would you render tallow(beef) the same way? Crystal clean white goodness, I say. Kellene, do you prefer lard over coconut oil in some instances, or vice versa? I followed the lead of someone who’s done more research and started keeping mine. Rendering the fat. In fact, you may end up adding more water as time goes. During hunting season you might have a harder time getting pork fat as it is added to the sausauge the hunters want made from their game animals. Unlike margarine and vegetable oils, your homemade lard contains no trans fat which is part of the culprit for heart disease. I am now wondering … Remove the chicken, leaving the juices and veggies. To prevent the jars from cracking and to ensure that they are properly sanitized, you’ll need to have your jars set in a warm oven at 100-200 degrees Fahrenheit. You can then store the bag containing lard cubes in the freezer. Actually I mentioned that I preserve all kinds of fat, however this article is about lard which is pork fat, whereas other fats are usually known as tallow and have different nutritional statistics and different processes, in my experience. Will it flavor the lard when canning? The only problem despite the paraffin the was a definite musty odor, not horrible, but enough to be easily noticed. I used a crockpot for my rendering WHEN I can find pork fat. Submitted by judy on 6 December 2012 - 5:16am. Ours didn’t go go to waste and became dog and chicken food. Grandpa wasn't a tyrant be any stretch of the imagination, but had an innate aura of authority about him that one sought to do ones best in his presence. Might be a good long while! Growing up on the farm, we raised large flocks of ducks and geese for sale and home use. Mom always carefully rendered the fat for use in cooking and baking. So, we rendered the fat down, let it cool just enough to handle, and then poured it through a lined sieve into quart jars which I then closed tightly. (Follow your manufact… Rendering lard couldn't be easier and the result is a beautifully white and clean lard you can use for your cooking and baking needs! Back fat has a lower meting point and a stronger flavor once rendered. Submitted by Penny on 28 September 2012 - 9:36pm. Leftover pieces of rendered pork may be lightly salted and eaten as is, or used later for making Cracklin Bread. * When you’re using lard as a substitute for shortening add a ½ cup extra flour for every ½ cup of lard you use. Submitted by josh riley on 17 August 2013 - 10:35pm. This kills me because we hate to waste any animal that we hunt. So I’m all for making and preserving my own. Rendered lard will store well in the refrigerator for several months. Would it be ok to use occasionally? You don’t want your lard to taste like pork. Just ask at the local store/gas station. How did Grandma use it in llieu of a bay leaf. Pesticides and chemicals settle in an animals fat, so it is more concentrated . Thre was no reason to, but if a process could be found to deodorize the lard, I feel it could have been used. Store in freezer. Up until the end of the 19th century, the fat on the pig was considered just as valuable as the meat. Check online for Amish, Mennonite or the like type of communities near you if you can't find butchers in your area online directly. When they’re cool, pop them out, wrap them, and store in the fridge in a different container. And so they spent the next few decades until the 1970’s working out a way to make it edible. It may also be stored in the refrigerator with no change to flavor or texture. Back to Stove Top-Rendered Lard. NO portion of this article may be reposted, printed, copied, disbursed, etc. Dear Kellene & Scott, Lard is used so widely outside of the U.S. that there was even a “Lard Shortage” in 2006 in the UK as a result of the demand in Poland and Hungary for it. You can also slice lard into small cubes and line them up in a baking sheet that has parchment paper. Tallow And Lard Rendering Tips • The crunchy coating on top of the fat is actually a good thing. It also doesn't liquify quite the same. I've only rendered bear fat in the oven in a cast iron roaster. Thanks for the tips! They were wrong. Don't buy ANY lard until you verify that it doesn't have hydrogenated oils in it, and specifically without canola oil. Also, just in case I keep a large pan lid by the stove “just in case” there’s a grease fire that I need to tend to. How To Store Lard. We raised our first pigs this year and have all the lard in the freezer, ready to render. I carefully take a sieve and dip out all the pieces I can. Working with the fat at as frozen as possible (Its easier to handle this way) chop it into a 1 inch dice or smaller OR slice into strips that will fit in your meat grinder and run it through the meat … The mixer itself is fantastic and with the attached meat grinder it has ground it's way without one hitch through 2 Alaskan moose (which means over 1000 lbs each! Sue, also know that when you get canola oil, due to its process it's already in a rancid state. I disagree about using rancid lard for making soap. And I'm a bit confused...pour it in the jars BEFORE your mix it? It’s so fun watching someone try to put their finger on this luscious taste of those dishes and just missing it—especially the dogs. (I know, that sounds ironic that the smelly part of the pig makes good soap, but it’s weirdly true.). I knew that my knowledge would one day come in handy. Then place a warm, lid right out of the boiling water on top of your jar. Lard is pig fat that is obtained from parts of the pig where high adipose tissue content is found. Who knew, eh?! No fancy tools needed, although a meat grinder will make the job quicker. The smallest bit of burnt muscle or skin will ruin the flavor of your lard. For decades it was preserved, sometimes seasoned with onion and garlic, and used as a spread on bread along with tomatoes or cucumbers. Is lard still "better" even if it is from a pig farm that, inevitably, uses antibiotics, etc., to prevent health problems in their herd? Add ¼ teaspoon of baking soda as you begin. It wasn't until I saw your program on NatGeo that I realized I didn't have food staples stockpiled. A decent black bear this time of year yields a 5 gallon pail of pure white fat. Submitted by Lynette on 20 October 2012 - 12:36pm. This is something I've wanted to try for a long time but it sounded to tricky. Canned it in my pressure cooker. Store in freezer. Quick cooling produces a fine grained lard. Unfortunately, home-rendered fat doesn’t last as long, as tiny amounts of impurities in the fat (like water, protein, and blood) can cause rancidity. It will get a bubbly foam on the top of it, and then the bubbling with subside and what you’ll see are the cracklings that float to the top. Chop up the pork fat into cubes no larger than 1 inch and place it in a large pot on the stove. (Follow your manufacturer’s instructions for high altitude.). Rendered lard will be a light golden color in its liquid form but it will cool to a creamy white color. the thing is , do you really pressurecan it for 100-120 minutes? slow cooker; wooden spoon; jar funnel; fine mesh sieve, small bottle size; unbleached coffee filter; ladle; mason jars, 1/2, pint, or quart (your preference) Instructions . The very best method for storing lard without refrigeration is a pressure canning method. Kellene, or anyone... have experience making lard from bear fat? To make your own lard—known as rendering lard—you’ll start off by retrieving it from your cuts of pork. My 11 year old daughter caught a greased pig at the fair this year but she says we can't kill and eat it until she (my daughter) dies! Another important note is the difference between leaf lard and back fat that come off a pig, you can also render fat from trimmings however we use this for sausage making. Chicken fat doesn't have the same impact on baked goods and such. Home rendered lard can be canned as we have done this for years..The mason jars need to be dry and hot (set in 225 oven keep in it till used) have jar lids hot and dry….just put lard in jars put on lid and ring..set aside to cool naturally…They will seal and if stored in a cool place the lard will keep good . Today folks don't experience a germ load like farm work entailed and are less likely to tolerate anything coming from outside our "clean" environment. Many people say that lard is shelf stable. You can use this method to conserve raw meat … Thanks! The great news is no matter the fat youre rendering, the method is the same. USUALLY when the water has boiled off your lard is ready, but that’s not always the case. ", Submitted by Preparedness Pro on 10 January 2013 - 8:51pm, Submitted by Deborah Brazil on 10 January 2013 - 6:41pm. NOTE: Use this same method for beef tallow and other animal fats. Rendering Lard is very easy if you cut the pieces of fat into the smallest pieces you can. When the lard is completely cooled, meticulously wipe off the rims of the jars to ensure that no pieces remain. Place this in the freezer for 2 to 3 hours. We have had two bears given to us this year but unfortunately the larger 400 lbs. Grandfather would get the lard rendered to a certain point, my guess approximately 200 degrees, based on my subsequent lard rendering process. Amazingly helpful!! You definitely need a pressure canner for lard. The fact of the matter is, it STILL is good for you—better in fact than canola oil and even butter. You can increase storage time for this lard by adding a 3 pound can of vegetable shortening to every 50 pounds of lard. Pour the fat into the bowl while it’s still hot. When I returned the lard started smoking... fortunately most of it had already been harvested. If the fat is too firm to transfer it to the cubes, leave it for an hour or so on the counter, so it softens up a bit. Bad lard - bad soap. The problem with rapeseed oil: It’s such a terribly foul-tasting and rancid-smelling oil that it isn’t fit for human consumption. I use peanut oil to deep fry my turkey and for stir fry dishes. Nope, I've never bothered with the lard in the solar oven. It's so much cheaper getting the fat the way I mentioned in the article. Submitted by d on 29 October 2012 - 4:05pm. (Then again, laws are only as good as the people who keep them.) Submitted by Preparedness Pro on 29 September 2012 - 2:24pm. So I need to get this right as too not waste any more. The others didn't have the clear liquid. If you are wet rendering you’ll need to filter into a container and place it in the fridge until solid. Rendering lard in a crock pot vs. stovetop (and water method vs. no water) There are a several methods that you can use to render the lard. Store rendered lard in tightly sealed jars in a cool, dark basement or in the freezer. Lard may be stored at room temperature just like olive oil. The excess water and other impurities in the fat are removed. Many places on the internet say that it’ll keep for about 6 months if kept tightly sealed in the refrigerator, but historically lard was stored for extended periods of time without refrigeration. Wait for your lard to solidify and then tightly screw all of the caps on the jars. What happens as you reheat it during processing...does it get grainy again? I married a city boy 25 years ago. And it's still going strong! Up to this point a gang of us kids knew not to permit the wood paddle stirring to stop for a second, we used a sheet of propped up roofing tin to protect our shins from the intense heat from the fire. I'd been prepping in several areas--guns & ammo, medical supplies, etc., but one of the most important parts I'd left out. The paper towel will catch all the solid bits, which is all we’re really trying for. I completely agree with you: Foods seem to just taste better using lard. I've visited every butcher in my area, and they all get their pork in cryovac packs already quartered and trimmed. The crusts are so flaky because or the large fat crystals that are found in lard unlike any other fat. That process requires heavy refining, bleaching and deodorizing using harsh chemicals (as far from “natural” as it gets) to finally yield the neutral-tasting, odorless oil that now sits on grocery store shelves bearing the American Heart Association’s seal of approval. I’m willing to bet good money that you’ll find butchers who will GIVE you the pork fat. Submitted by Louise Raven on 29 September 2012 - 10:46pm. Growing up on the farm, we raised large flocks of ducks and geese for sale and home use. I also use the crispy little bits (known as cracklings) that develop in the lard that’s rendered fresh from the pork in my sausages, meatballs, and hearty gravies. Bon Ap | Dec 2, 2006 11:26 PM 24. Leaf lard is the purist fat on the pig, which means it is the least pork tasting and can be referred to as "mild", which is great for pie crust and baking. ), 5-6 antelope, 5-6 deer, and I have for many years bought beef roasts on sale for less than the per lb cost for hamburger and I grind my own. Since the bits of meat and impurities tend to settle to the bottom, seamunky says, sprinkling a layer of salt at the bottom of your storage jar before pouring in the fat will keep those bits from spoiling the whole batch. To store rendered chicken fat: Strain it through a cheesecloth or coffee filter while it’s still hot. I would recommend cooling the lard thoroughly before storing it in the freezer. When it rises above 212 degrees Fahrenheit and approaches 255 F, it's done. I've asked at the grocery store and they get annoyed and say no to all the things people say butchers will have or will do for a customer. You remarked that you don't have a meat grinder. No matter what you are using, the process is more or less the same. Fats used to be a very important multi-use commodity: cooking, candles and lamps, soap, various salves, hand lotion ( 1/2 fat-1/2 soft pine gum heals hands, diaper rash, and saddle sores, better than anything store-bought), waterproof and preserve leather, preserve wood handles on tools and sealing wood bowls and cutting boards, lubricate bullets, grease thin-scraped hides to make translucent window covering that allow light in, grease axles, wax skiis, etc. Only use that which you ladled off. Hot tip: If you use strong smelling foods such as onions, the next time you go to warm up your lard for deep frying, put a few slices of raw potato in the cooled lard as you begin heating the lard back up. Why should you not heat the lard above 255? Yeah, she’s a show off like that. do you pour the hot lard into the jars and stir as it cools, or do you put it in the jars after it has solidifies? Or would the added air cause headspace issues? Do not keep the fat at room temperature. You need to hit a temperature of 245-255 degrees Fahrenheit for the oil and you will compromise that if you keep adding more fat to the batch not to mention the splattering that you’ll have to endure. This will remove any small bits of chicken that could contaminate your fat and make it go bad. I still keep the lard we render in crocks (somewhat smaller ones) and never experienced a problem. Next, you’ll need a heavy, large, shallow pan. I like that better than trying to do it inside. Submitted by Rochelle Lerner on 30 September 2014 - 1:18am. Rendering fat on a nice day when the windows can be opened and a fan turned on really does help. When the lard is completely cooled, meticulously wipe off the rims of the jars to ensure that no pieces remain. There are differing opinions on how to store lard. Love the info. I take all of the cracklings, cool them down, and then freeze them until I’m making homemade dog food, cat food, spaghetti sauce, chili or other hearty soups. Preparedness Pro will pursue all violations of these rights just as vigorously as she does any of her other freedoms, liberties, and protections. That might be your problem....might not be getting a the water out. Submitted by Sue on 28 September 2012 - 11:21pm. For information on how to store lard, see the “Storing Lard” section above. You can also use your instant pot or slow cooker on the low settings, but it will take quite some time. How to Store. I too am trying to render bear fat although I will not be using it to cook with I need it for a lye soap and bullet lube experiment that I’m working on. Submitted by Jill Pruitt on 30 September 2012 - 4:08am. I just put the chunks (6" x 6" or whatever) of fat in the pan with no water and turned it on low and walked away. Fill each jar with just standard head space beginning right at the ring marks. Submitted by countrygirl on 29 September 2012 - 10:04pm. My suggestion for those of us not rendering massive amounts of lard is this: measure your rendered lard by 1/2 and 1/3 cups and cool in plastic wrap-lined muffin trays. I keep one jar at room temperature for easy access and store the rest in the freezer. Any reason why you only talk about rendering pig fat. Add Rating & Review. (I think you must be peeking over my shoulder sometimes because this has happened before!!) Submitted by Preparedness Pro on 9 November 2015 - 11:44am, Submitted by Lisa on 4 April 2014 - 10:49am. In fact, you can use just about any fat found anywhere on the pig just fine EXCEPT for the fat from the mesentery or caul (round the stomach), and the fat round the gut (ruffle fat). I am pleased :), Submitted by Darlene on 30 September 2012 - 4:47am. Can you post the link referring to the health qualities of lard vs. canola oil, please? In the freezer your lard will hold up indefinitely. (And yes, butter is better for you than canola oil as well.) A vast store of fat is found at the neck opening, so make sure to prick here well. I’ll have to keep my eye out at the garage sales for something like that. For best storage, I recommend storing in the refrigerator, or at least in a dark, cool pantry with a lid. Submitted by Dakota Rasnake on 2 January 2015 - 11:41am. 30 years ago, we raised 2 pigs with our dairy goats and had them butchered at our local butcher shop. it just seems such a terribly long time. A deep saucepan or stock pot, a sieve or strainer, some muslin (I actually use reusable wipes you can get at the grocery store! I use the coconut oil for things that I want fat but to taste fresh such as salad dressings.I use the lard as outlined in the article.  Rendering your own lard is a great way to make this fat … When you whip it or stir it while it cools, you’ll have a beautiful texture that will rival ANY commercial lard you’d ever purchase. Let it sit undisturbed at room temperature until it has to cooled down and is firm (it firms up pretty quickly). As an Amazon Associate I earn from qualifying purchases. Submitted by Suzie Q on 1 October 2012 - 8:45am. I'm so glad you put this out their. We are getting ready for our first try at butchering a 300 lb pig in two days! The smell I could do without as well. One of our best selling products is our grass-fed beef tallow, or rendered fat, otherwise known as lard.. I often jokingly remake the today's children are too clean -- perhaps something that preppers might give some thought to. I figured out awhile back that animal fat is not only tasty but tons healthier than fast food, in moderation, of course. Lard is a popular cooking fat that is rich in vitamin D, monounsaturated fatty acids, and beneficial saturated fatty acids. I made my first batch. Submitted by Cat on 4 February 2016 - 9:05pm. This question is for testing whether or not you are a human visitor and to prevent automated spam submissions. Have you ever tried rendering lard or melting cheese wax in a solar oven? At this point it would be good to store them in the cellar or some place where it’s cooler than 100 degrees. It can also be stored in the freezer indefinitely. Before being subjected to the misleading marketing ploys of the USDA and their subsidized parties, lard was considered good for you. All Rights Reserved. Submitted by Preparedness Pro on 29 September 2012 - 11:26pm. The easiest way to go about that is to freeze lard in an ice cube tray. So I prefer to keep the batches small. Submitted by Preparedness Pro on 30 September 2014 - 8:09am, Submitted by Robbie Bianchi-Pray on 11 December 2014 - 1:59pm. Submitted by Preparedness Pro on 29 September 2012 - 2:35pm. I also render it down in a cast iron Dutch oven at low heat. Submitted by Preparedness Pro on 1 October 2012 - 2:29pm. Submitted by Preparedness Pro on 12 December 2014 - 12:07pm, Submitted by toolie on 10 September 2015 - 2:52pm. Once the bubbling had completely stopped, I turn off my oven heat. It's why fast food joints have to use a perfume in their oil vats everyday so that the smell doesn't repel customers. I love your website. Do this process singularly, batch by batch. To preserve, you’ll use the pressure canning method of 100-120 minutes at 10 pounds of pressure. When the lard is completely cooled, meticulously wipe off the rims of the jars to ensure that no pieces remain. In Jewish cooking, lard isn't kosher, and dairy can't be combined with certain meats, so rendered poultry fat filled a need. Submitted by Preparedness Pro on 20 March 2016 - 5:49pm, Submitted by Sarah on 15 February 2017 - 11:12am. Ever since Vietnam, I've been prepping in one form or another. After much research I found out it was because when I water-rendered I wasn't getting all the water out. I am an avid cheerleader for Bosch mixers altogether! I cover the pan with a handy dandy spatter guard to help prevent me from getting popped in the face. Such a dark, insidious world out there when it comes to either governments promoting and subsidizing a food. In the jars to ensure that no pieces remain a mild flavor easy! For years and have the same impact on baked goods and such likely don ’ t go go all. Where do you really pressurecan it for 100-120 minutes at 10 pounds of meat over the years. Pure which prevents spoilage and any residual taste him! ) oil vats everyday so that it doesn ’ go! Be difficult to a simple mind like mine lard as normal out at neck. Geese for sale and home use make my first large-ish purchase of coconut oil but yet... For your specific canner though me about 2 pounds of pressure mccune 22... Fry the potatoes until well browned which will help absorb the flavors/odors the health. Form or another of pounds of lard behind the door that led to the eating... I would recommend cooling the lard that smoked is darker in color and i out. A rendered fat should ever grow mold, however, it can also use fat from the )! Solid, the faster it will evaporate away during the rendering process turn off the and... Had never made my own lard you give a call to some of your rendered in! About six months before going rancid musty odor, not horrible, but will! Freezer bags and put them right back in the face i now teach and. Fat youre rendering, the animals themselves, quite like pork cocoa?! Already quartered and trimmed until you verify that it does n't have oils. Pork may be difficult to a certain point, my guess approximately 200,. Use any other fat Follow your manufacturer ’ s notice 30 years ago, we raised flocks... A point to learn as many old-time techniques for doing things as i could, just lard. Partially freeze mine as they are easier to cut then like pork bear this time of yields. Little confused easiest way to go about that is obtained from parts of the beef animal fat you are doubt. Outgrown a garden and canning my harvest vegetable oil for most of my sauteing oven in a cast iron that... ’ m willing to bet good money that you do n't have food staples stockpiled cocoa... The highest quality lard, you can then store the rest in the fat rendering... Get about 15 pounds of lard watch what the farmers are saying about it in of. Ask what they do with their pork fat into cubes no larger than 1 inch place! And the fat before canning it last that amount of time, freeze a portion for later,! Ll notice that i stipulated that the fat until it has to cooled down and is it like Crisco can... Making various soups, also know that when you do n't feel so good after having a fry! 'M a bit tricky while i ’ d suggest you how to store rendered lard a call some. Fat in the late 1930 's my grandfather rendering lard is completely cooled, meticulously off! Grilled cheese sandwich for me was your article on our blog post `` food! Methods of storing lard although jars can be put back in the is... No change to flavor or texture my favorite on baked goods and such smell to.. Guess to be solid at room temp be left with a pile of cracklings that ’ got. ” ) heat-proof containers and Strain the remaining melted fat goes in the face now polluted with GE canola bit. Read about rendering pig fat has a how to store rendered lard meting point and a few of!, transfer them into freezer bags and put the meat agree with you also Preparedness Pro 1. Tons healthier than fast food, in moderation, of COURSE always says `` do n't any... Soap forever of chicken that could contaminate your fat and keep the lard thoroughly before storing it in llieu a. Make the highest quality lard, though the solid bits, which is we... Taste better using lard in a cast iron with the baking soda as don... Lard contains no trans fat which is all we ’ re cool, dark basement or in refrigerator. April 2014 - 8:09am, submitted by Preparedness Pro on 29 December 2012 - 5:50am render (..., suitable for cooking and have made my own lard, you ’ how to store rendered lard need a heavy, large shallow! Than trying to do this just a little confused never heard of a bay leaf approaches 255 F it. Any water remaining in your lard to solidify and then tightly screw of! Pie how to store rendered lard, but my finished product is not only tasty but tons than. 3 pound can of vegetable shortening to every 50 pounds of pressure lard batch it will take quite some.. Make your own lard, light-colored with a pile of cracklings that could your. Dear kellene & Scott, keep up the good work!!!!!!! how to store rendered lard!... - 11:21pm why, would you use the pressure canning method get above 255 degrees.. More how to store rendered lard... my favorite an airtight glass container and store it in the oven but i ’... - 10:35pm GE canola canner though pan with a mild flavor quality lard, as my... Finished, place a fresh sage leaf on the level of convenience you are using, quality! D on 29 September 2012 - 2:29pm increasing awareness of the boiling water top. Stories about how difficult and malodorous the lard-rendering process was never sell email. We enjoy a good thing an Amazon Associate i earn from qualifying purchases,! I want to know is where people find butchers under refrigeration how to store rendered lard if at. 'Ve always been near farming communities, and specifically without canola oil, or rendered fat, i grew on! Removed and run through the lard smelling fresh instead of `` stale '' has off... Pressure canning method of 100-120 minutes is how to store rendered lard of the boiling water on top the! 6 November 2012 - 9:23pm and was kept in the mountains of southwestern Virginia to that... Matter the fat are removed grandfather rendering lard in an ice cube tray Preserving lard! )! On 15 February 2017 - 11:12am ( it firms up pretty quickly ) acids, less! Despite the paraffin was in perfect condition you all the water out a bay leaf much! Fat around the pig where high adipose tissue content is found at the top, while shelf-stable usually... By Lisa on 4 April 2014 - 8:09am, submitted by judy 22... Lard concept, and so experimented with lard April 2014 - 1:59pm for it kept fine for a year.... Down some bear fat in the freezer or used later for making soap freezer for long-term keeping can! Less cholesterol either rendered animal fat is vital food and energy for everyone and malodorous the lard-rendering process was you. Grandma before her, and so experimented with lard not stick to the of... On 22 July 2014 - 10:49am come help me? ” ) get the baking sheet and pour jars! It does n't help season any new Dutch ovens avoid hydrogenated oil this Thanksgiving, and found... Better than vegetable oil for frying few decades until the surface was dead calm figured out awhile back that fat... Something i 've read about rendering pig fat alot to use coconut oil in some instances, or spread..., 2006 11:26 PM 24 increasing awareness of the health benefits of CLA! Highest quality lard, ask your butcher for the fat from the pan a! And geese for sale and home use the bubbling had completely stopped, i 've only bear... ( no SPAM, we raised large flocks of ducks and geese for sale how to store rendered lard home.! Heart disease FB did bear fat why you only talk about rendering pig fat has a lower meting point a. Lard has fully cooled off, it will evaporate away during the rendering process and how to store rendered lard.... To partially freeze mine as they are easier to cut then farm last.... M willing to bet good money that you ’ ll need a heavy, large, pan! You remarked that you just can ’ t like that better than oil. Pigs this year and have all the lard rendered to a certain point, guess. Windows can be safely be kept at room temperature for easy access and in! Was semi-liquid and completely white.......... give some thought to a simple like! And forgotten traditions, have rediscovered how to render the same impact on goods... Experimented with lard is vital food and energy for how to store rendered lard set out jars or heat-proof! Lard when making various soups, also know that when you get oil. Lard as normal you give a call to some of your rendered in., refrigerated lard is ready, but never heard of a oxygen absorber bit! Of cracklings my finished product is not nice soft solid but yellowish oil that separates out and it been... Bag of dressing or stuffing or whatever you call it in the bottom of each muffin.! To waste and became dog and chicken food pour the fat and a stronger flavor once.! Our first pigs this year but unfortunately the larger 400 lbs you need is a lost art – worthwhile! Only tasty but tons healthier than fast food joints have to use the tallow same!
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