I love how David loves to be in the kitchen and learning how to kill and cut up chickens. I also see his baking skills are much better than mine!

Love how down to earth your instructions and advice are! Thank you!

I just love watching your family. Even though you and I live much different lives ( I’m the working parent working 50 hours a week with a 2 hour commute each day ). You encourage me to do what I can and also to appreciate what my husband does homeschooling our kids!

You truly have a beautiful family! Thank you for creating so much love on our wonderful planet. Many blessings 🌾🌻🌾

I actually prefer the Cracklin’s over the pork rinds I think they’re better than potato chips. I sure do miss having them....our family rendered lard for many years when we had family who had a farm we raised hogs....my favorite things at that time of the year was when we make the cracklings....

Cracklings great with fried potatoes and onions. YUM

Oh my word. It just warmed my heart so much when Grace was wearing Benjie and then so sweetly transferred him from her carrier to yours and helped you buckle yours. What a sweet and tender moment, I almost cried ♥️♥️ Looked up this video to learn how to render lard but has to pause to share that 😂😂

I put my crockpot out on my back patio. This prevents my house from heating up and smelling up the house too.

When I was growing up on a small farm my mother used the oven method. She would fill a roaster with the cut up chunks of fat and put it in the oven on a medium heat for a few hours. Then she would drain most of the melted fat into a large stock pot that already had about 1/3 of the pot with water. She would continue to drain off fat ever couple hours until the cracklins were nice and crunchy then she would get the stock pot going to a low boil stirring periodically to mix oil and water. The water helped to remove the impurities from the hot lard which would sink down to the bottom of the pot in the water. This also removed any of that pork smell that might remain that you referenced. She would label the fat off the top leaving the last quarter inch or so which she would just let cool off on the water. Once solidified it could easily be cut in half to be removed and cut into smaller pieces to be put into the lard crock by the stove.

I remember my grandmother and Mom used to use lard in their pie crusts, and it was delicious. I don't have allergies, but anything made with lard gives me terrible heartburn that butter and shortening don't . I use avocado oil for almost everything, and sometimes olive oil. I think everything in moderation is key. If lard works for you, great., I don't have a problem with anyone using it. Thanks for the education about lard. Baby boy is sooooooo precious ! tfs 🥰🌵🏜️❣️💕💞💗💖💘💝🥰🌵🏜️❣️💕💞💗💖💘💝

Great video, very informative. Dont know how you stay so calm. It takes a lot of organization to do what you do.

This was very informative. My family and I just purchased half a pig this past fall and we have a bag of leaf fat that needs to be rendered. Thank you for sharing!

My family likes to bake the cracklins in cornbread. The cracklin cornbread goes really good with vegetable soup!

Totally agree with you 🤗😊 lard is very very healthy especially as you said if you know what the animals are and how it was brought up, then it's very helpful. Plus if we eat animals then we need to use as much of the animal so it gave its life for good. Xxxx

I totally get this because my hubby was diagnosed with Celiac disease and I had to learn to bake GF and read a lot of labels!!!

Thanks for sharing!

ENJOYING your informative videos. THANKS SO MUCH.

Another great video! So informative and easy to follow. ❤

Thanks for sharing your knowledge. I rough grind the fat, but still cut larger pieces in a different batch for cooking cracklings. I love them in cornbread..

Loved the video and very informative thank you.

I’m loving your videos!! Ig stories are great but you can’t beat a a good day in the life video 😃

Thank you so much, you are inspiring me so much Jessica. I have really enjoyed watching many of your videos. Thank you 🙏

Thank you for showing us your wonderful experience for daily life in homestead . God bless you all .

Thank you! I was just wondering how to do this. I figured you’d have knowledge of this! Man how I pray the day we can buy a homestead comes soon!

This video is so helpful and it makes it feel less overwhelming. I’m going to try this today!

Thank you soooooooo much for explaining this. We are getting our half hog next week and I didn't know how to do this.

Awesome video!!

The baby is so cute, the kids are great helpers

Very informative!! Thank you.

well done video.. Blessings

Love your videos ! Ever fry some doughnuts in some nice fresh lard ? Put them on a cooling rack and the fat comes off them real easy and when the cool they are dry to the touch. Not like the greasy mess with vegetable oils. I think lard is great. Old timers would preserve their hamhocks in lard.

I know that math! Haha! Other than teaching our children to know and love the Lord, homeschooling has been the second best rewarding thing we have ever done for our children!

Enjoyed.

I recenrtly made some lard. I used a meat grinder and excercised my arm. Irregular fat pieces are too difficult to cut with a knife, and they can't be frozen for free anymore outside in May. It might be possible to cut slabs from a pig's back, but it it is too much work. The ground down pieces do not pass through a wire mesh strainer as I thought they would. I put the strainer over a saucepan, then poured the contents into jars. A small amount of debris settles on the bottom of the pan and only the last jar has it. The temperature at which lard freezes is quite variable. It can be liquid at 20°C and melt on the a slice of bread. It tastes the best without any salt or spices.

I just love the cracklins they r so good 😊

My momma use to render lard outside on our farm over a fire in a giant black pot.the cracklings were yummy.my momma also made soap from the pig we raised.

We put our pig lard into the jars when it's very hot and just out of the pot then right away screw the lid on and then it seals and you can put it into your pantry shelf and it stays good for 1 year. It's kinda like canning it

Could you please do a video on soap making with lard? Thank you

I did this with my ham bone from Christmas dinner.

Thank you! We’re getting half a pig that our friends raised and we are getting the fat. I will definitely keep all your tips in mind. Also, why do you not fill the jars up more? Is there a reason?

I’ve rendered suet before to make bird food cakes and it has a very strong smell. The second time I did it outside so it wouldn’t smell up the house.

Thank you for sharing! I love following you on IG but the videos are a whole new way to see how you do these things. I really appreciate your tips and advice. Glory be to God 💓 How do you keep your jars hot but not wet? ~Thank you ~

My niece was highly allergic to whey and peanuts when she was child. She pretty much out grew it. Not the deadly scare it use to be.

If you want to remove the sediment after rendering you can turn your jars upside down and take that off for your cooking

We actually can it - 25 minutes at 12 pounds (though we do 15 pounds due to where we live)

Just what I needed! I have a bag of pork fat sitting in my freezer. :)

What do you use to cook potatoes? I’ve been using olive oil and avocado oil when I can afford it. But I don’t think olive oil is recommended for that

Quick question when the lard is cooling do you cover the jars with the lids or leave them open?

This might be a silly question, but do you cover the jars overnight on the counter or leave them uncovered?

I have a question about your butcher block counter. Is that Birch wood? Mine is birch and looks just like yours. My question is do you use any oil or any type of conditioner on them? We installed ours 4 years ago. I oiled them with mineral oil for the first week and haven't done anything to them in the 4 years since (aside from cleaning them) the reason I haven't is because I don't know what to do. When a piece of paper sits for a couple days on the counter, the paper absorbs oil FROM the counter even though they haven't been oiled in 4 years. I am very confused because the counter is also very dry. It has some splitting areas due to it being dry but paper still absorbs oil from the counter. I'm wondering if I should try something else. I'm planning on making some beeswax and coconut oil mixture conditioner this week for them, but was curious what you do.

How would I store the cracklins for later use?

Hi Jessica! Do you put the hot liquid fat into a clean hot jar or one that is clean ? Thank you!!

Will this work if you cook up bacon for BLTs? Can you strain it and store the fat?

I wonder if you can do this in the instant pot or pressure cooker.

Mmmmm cracklins!!!😋

We just rendered our bear fat. It never completely solidified and it has a slight smell to it. We used it at first but now I'm wondering if my husband should just oil his boots with it instead. Does yours have a smell?

Does home rendered lard have a flavor of the animal it came from?

Do you use tallow for a moisturizer?

i like yr outfit today.

Is this the same with beef?