Happy Tuesday, Rhonda!😊😊😊😊😊😎☀💙💙💙💙💙🌷💖💖💖💖💖👍.

Thanks for sharing, we butcher our own pork this video was a great help

This reminds me of my grandmother. She use to process her own lard that she would use in all different types of ways. But the best memory is when she would use it im pie dough. It gives the crust an amazing taste. A lot better then use the commercial canned stuff. That is vegetable shortening.

You want to keep the Smell out in the Garage and out of your Home. Great idea. 😬👍

Loved how you explain everything. we did this when I was a kid back on the farm in Kansas.

I have some vague memories of these things as a kid. I know my Mom cooked a lot with lard. Couldn't complain about her cooking.

Thanks for the memories. Growing up we would render our own lard from our hogs. My brothers, sister and I would wait for the cracklings to be done so we could have them for snacks (of course we would have to add salt). God bless you for all the time you take to demonstrate your recipes and techniques.

I use both butter and lard for cooking thanks so very much for sharing this information ❤❤❤😊😊😊

You made it look easy !!! I bet Dakota is going to enjoy some of that !!!

Thanks for showing us the process. Have a great day 😀

Thank you for showing "rendering" pork fat. My wife still likes using lard for pie crusts. She uses my mother's "recipe" for making pie crust. (Kenzie makes her own soaps so she likely knows the time that rendering pork fat takes.) By the way, as I was watching, I thought of what my uncle told me when I worked at his farm. . . . What happened to the cow who walked through the screen door? . . . nothing, "It just strained her milk." 😊 Blessings.

Great information for uncertain times. I subscribed. I hope you guys do some more stuff like this.

thanks for a vonderful video

I was raised county. Each domesticated hog we slaughtered. Fat was rendered down

So like your channel. Rendering the lard brings back memories of helping my grandmother on the farm. We still do it but today just got me reminiscing of days gone by. God bless you and your family! Dary farmers are the best!!

Good morning Rhonda. Great video sure brings back a lot of memories. Don't y'all like crackling cornbread?? Take care and have a blessed and safe week and I'll see you on your next video.

We like using most of our venison to make sausage. Pure venison is very dry so we have the processor add pork. You likely know that the fatter cuts of pork are used. We love our deer sausage. Harvesting a deer takes a lot of work. Using the meat grinder brings back memories. Thank you for showing us what you do. 😊

Back 70 or more years my grandma used to make lie soap for bathing and washing clothes which is a very long and dangerous process over a open wood fire

Awesome video. 🙂🙂

I would Love the cracklings to eat ,but live to far away but One Day I will have to make a Road trip.....

💖💖💖👍👍👍

Very informative! I think I made a mistake with my very first (and only time) rendering pork back fat. I cooked it too hot the first time and added water. It has a slight odor still so not sure if I can use it with my soap making as planned? Thank you for your video 😊 Thank you!

Great video, id like to do this but have one question. You said kept in a cool dark place it should last about 6 mo. How do you use that much lard in 6 mo? Is that right? Our freezer is about full so that wouldnt really be an option right now.

Kya aap online bhejonge please

Hello mujhe pig lard chahiye

Mera skin jala hai mujhe chahiye pig lard