Rendering Lard
annie1992
6 years ago
last modified: 6 years ago
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foodonastump
6 years agoannie1992
6 years agoRelated Discussions
getting lard that is really white
Comments (8)The lard I rendered myself was always about the color of mayonnaise. The chunks of fat from around the kidney were the whitest...but the rest of the trimmings were more colored. Commercial lard has fuller's earth ( a fine clay often used to remove grease spots on raw wood...or fabrics that can't be washed) and then run through a filter to remove the fuller's earth and with it the color. It's not bleached in the way of chemical bleaching....more like "cleaned of color".....but the color has no flavor that I can detect! Linda C...See MoreRendering lard question
Comments (12)My oh my! This brings back memories. It has been a lifetime since i have seen the fat rendering process. Back on the farm in the 1940s, my mother rendered lard on butchering day. It was done in a large iron kettle outside over an open wood fire. The mix had to be hot enough to drive the fat out of the meat, but not hot enough to 'burn' the fat. After the fat was liquified, it was merely ladled or poured off into suitable containers. The remains, cracklings or seared and dried meat, was saved for snacks. Doing large bactches outside kept the fumes and grease vapors out of the house. The vapors from a large batch can soil the walls (and everything else). When you fry bacon, you are rendering on a small scale. We always saved the bacon fat for later uses. Two good uses are for frying potatoes and popping corn. The bacon grease imparts a wonderful flavor to these two foods. Popping corn in bacon grease may not be healthy so I am told. The grease gets very hot and can form harmful compounds on oxidizing....See MoreRendered lard turned out good
Comments (7)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!...See MoreBoo-koos of bacon bits
Comments (12)My daughter taught me how to cook a large amount of bacon in the oven. It is so easy and the bacon is so nice. There is no reason that ends and pieces cannot be cooked this way, too. Connie’s Baked Bacon Bacon baked in the oven gets really crisp the way my daughter does it, crisper than I can slow fry it even. Since we love crisp bacon, this is the way we cook it now – following Connie’s directions. It is easier and produces flatter, more uniformly cooked bacon. DO NOT use a rack, bake it directly on aluminum foil on a sheet pan, the rendered fat will help the bacon crisp, cook more evenly, and generally have a better texture. If cooking thick sliced bacon, the cooking time will be longer – just watch it. Pre-heat oven to 325 degrees. Cover a short-lipped (low rimmed) large sheet pan with aluminum foil. Lay out strips of bacon on the foil-covered pan and put into the oven. Check occasionally for doneness. We like our bacon crisp so cook it for about 30 minutes - just keep checking it through the glass on the door. When done, carefully remove from oven and put on stovetop to cool off. When somewhat cooled, remove bacon with tongs and hold over the pan so excess fat drips into the pan, then put on a paper towel. When bacon has completely cooled and drained, lay out on a cookie sheet and put into the freezer. When bacon has frozen, put into Ziploc bag and put in freezer, if desired. (Once its oven-baked there's no uncooked fat, it keeps in the fridge for at least 6 weeks. No need to freeze it, unless you will keep it for longer than 6 weeks.) The rendered fat is very clear and you can pour it into a container to keep for when you need bacon fat. To reheat, you can wrap in a paper towel and put in microwave or just put it on a plate without paper towel and microwave for just a few seconds, no more than If cooking fried eggs, just put the bacon into the pan with the eggs when the eggs are almost done. Since it is thoroughly cooked, you don't want to subject it to prolonged higher heat. Tastes like freshly cooked bacon....See MoreJasdip
6 years agoSolsthumper
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6 years agoannie1992
6 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
6 years agolast modified: 6 years agolisaam
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6 years agolast modified: 6 years agoannie1992
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6 years agoartemis_ma
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6 years agoMizLizzie
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6 years agoartemis_ma
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6 years agolast modified: 6 years ago
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