Making Lard At Home! It’s SO EASY!

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5 жыл бұрын

It's time for Sarah to render some pig fat into lard. Sarah discusses many different topics regarding lard including how to render lard, why home-rendered lard ISN'T bad for you, why she renders lard and how to use it.
#lard #renderinglard #pigfat #makinglard
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Пікірлер: 702

@margarethauff8882 5 жыл бұрын

Save your used cheese cloth in a baggie or a container. Use that for greasing your pans.

@LivingTraditionsHomestead 5 жыл бұрын

Good idea!

@user-nm7pq8rp4n 4 жыл бұрын

@@LivingTraditionsHomesteadThat's pig fat🐷

@hokypoky8974 3 жыл бұрын

I also save butter wrappers, I use unsalted only. Fold them up & put in a baggie in the fridg then use to grease pans for baking. I also use them on my cast iron.

@onamuir4985 3 жыл бұрын

Brilliant! Thank You both!

@snapstring3134 5 жыл бұрын

Lard has amino acids which actually helps your body breakdown stored fat in your body. Fat and meat 🥩 is not our enemy, but sugars are.

@SgtSnausages 5 жыл бұрын

Unless you have a medically diagnosed sugar issue - even sugars are NOT the enemy.

@snapstring3134 5 жыл бұрын

The body does not use sugar. When the body processes sugar it goes straight into the fat cells. The only other way to avoid that is if alcohol 🍷 sugars are used.

@brucewillis4604 5 жыл бұрын

Sugars are but also grain carbohydrates!

@analarson2920 5 жыл бұрын

Poor processing too

@analarson2920 5 жыл бұрын

@@SgtSnausages depends on the sugar

@irenedavis4629 5 жыл бұрын

Hi guys! Irene from Brainstorm Acres here. Many years ago hubby was a fry cook, and they used lard. To make the darker lard white just boil it with water, about equal parts lard and water. Use a tall stock pot and boil about twenty minutes. Then let it cool. The fat will rise and solidify on top. You can do this more than once, with clean water if you want it whiter. It works! Love your channel!

@PatrickPoet 5 жыл бұрын

That's called clarifying the lard. You can do that with butter too.

@mustwereallydothis 5 жыл бұрын

Oh my goodness!!! I have been searching for this information for ages. I just knew there had to be a way to clean up lard after frying in it. I just never imagined it would be so simple. Thank you so very much!

@frankenz66 4 жыл бұрын

Isn't it becoming more oxidized as you keep heating it again and again?

@ronmatthews1738 2 жыл бұрын

Lard makes great French fries.

@myprettyredrose 5 жыл бұрын

I have a friend that says that her children with allergies & adhd were completely off medication after raising & cooking everything from scratch at home, especially the lard. She says that it's not worth eating out once, for the consequences that her children have after ingesting processed food. I found that pretty amazing today as I watched this video, how true it is, that lard is not evil & bad! Thank you so much for your amazing videos, they are awesome & I learn something new every day!

@natureboy6410 5 жыл бұрын

My grandmother, when I was a kid, rendered her suet or lard, on her big old cast iron wood burning stove at the farm. She would then clarify the lard, and any used lard that she had, by boiling equal parts lard to water for 20 minutes or so, let it get cold and solid. Separate it, (she kept the water, gel, from the first boil for broth latter) then she would repeat this until it was snow white. Somewhere between 1 and 3 times. She would then line her loaf pans with brown paper or butchers paper, which ever one she had on hand, press the cold lard in to the pans, then wrap them and stick them in the root cellar for latter use. Don't ever remember her ever having to throw any away. The cracklins she would spread out on a sheet pan, sprinkle with some salt. Put it on the very edge of the stove till they got good and crisp. She never had to worry about storing them cause they never lasted more then a day or two, didn't matter how much she had. :-)

@UncleDutchFarms 5 жыл бұрын

I like that! Do you remember if the washing process affected the flavor?

@natureboy6410 5 жыл бұрын

@@UncleDutchFarms I do remember that grandma and mom both had multiple blue ribbons for their homemade pies, cakes, breads and other goodies. All of which had some of their homemade lard, tallow or both in them. Everything was always in their head, never written down. I'll never find a homemade mincemeat pie that was even close to grandma's ever again. The smells when she was making just the filling, that took like two days to make. With real fresh suet, all the home grown fruits. All slow cooked for ever. Then that golden, almost crispy, flaky pie crust made with lard. What I wouldn't give up to go back to that life again. Sorry got lost there for a sec. Their lard was very clean tasting, same with the tallow. Unlike most oils that you buy nowadays, that taste old. When we went fishing, grandpa would always use that lard to fry up the catfish, froglegs and taters. Let me tell ya, those folks across the pond would start another war over them fish n' chip's! ;-)

@UncleDutchFarms 5 жыл бұрын

@@natureboy6410 That sounds amazing! I've heard of washing lard before but have never tried it, so I may do that net time and see what I think :)

@lenacimmino9695 5 жыл бұрын

UncleDutchFarms k

@stephencosta6814 4 жыл бұрын

That's a very beautiful story I felt I was right there with you

@danvanhoose6783 5 жыл бұрын

We made own lard,dad would eat lard and pepper sandwiches in the winter.he was a carpenter working outside all winter.said it kept him warm.raised on lard cooking.

@dorispowell7643 5 жыл бұрын

I rendered mine in large roasting pan in the oven on very low heat. Worked very well and did not brown.

@MrsLovelyPendragon 3 жыл бұрын

I love that you are respecting the animal and the environment by using every part of the animal. No waste and healthy healing food to sustain your family completes the circle of life in a balanced conscious and respectful way. ❤️

@biggeorgetx 5 жыл бұрын

I can't think of a single instance where a back taste of bacon would be unpleasant.

@serobinson1 4 жыл бұрын

Me either lol

@oneproudbrowncoat Жыл бұрын

Imagine an apple pie. Pork and apples have gone together for centuries.

@indridcold4469 5 жыл бұрын

All my great and grand parents used was lard ages 101,91,89 and 87 it's not the enemy lack of exercise is .Good info as always .

@masuganut2082 5 жыл бұрын

indrid cold wow!! That’s amazing !

@savedblessed655 5 жыл бұрын

I was watching a program that talked about Alzheimer's and pork lard. How was the memory and cognitive function in your grand parents and great grandparents? I'm anxious to put this to rest. Thank you

@indridcold4469 5 жыл бұрын

@@savedblessed655 memory was good cancer got the female's . I'm in my 40's I eat in my biscuits ,cornbread everything and no meds needed .But I never stop moving either.

@kimsargeant8126 5 жыл бұрын

Saved blessed, new studies show that sugars may be very involved in Alzheimer's... The connection between diabetes and Alzheimer's is now recognized.

@Katzbynite 5 жыл бұрын

Raised on eating lard and my parents were sharp. I think overly prescribed medications are part of the problem. We have doctors who are prescribing medications based on family history of diseases rather than the actual condition itself. Many of the processed foods are processed with chemicals and one has to wonder how it interacts with the prescribed medications. I was floored when someone told me they were taking 9 different medications. I take none and remain active. I encourage people to do 15 minutes at least of exercise a day.

@lanettelawrence6308 2 жыл бұрын

Thank you very much. I am 56 years old and I helped my Mississippi family at age ten or eleven butcher a hog and render lard from the pigs. We were outside during this entire process. There was a huge metal pot over an open fire and I recall constant stirring and water added to the pot of fat. We started very early in the morning and we all finished by nightfall. I was most happy to miss school for a few days (2). Watching you made me want to try my hand at making my own lard. I will talk to some butchers to find pork fat . Thank you.

@juanitaspeak5101 5 жыл бұрын

Great advice for those of us who haven't raised pigs yet! I will be checking my local butchers ASAP. This is yet another skill I can learn ahead of raising that particular animal so I feel less pressure later. Thank you! God bless

@LaurieChistine 5 жыл бұрын

I love how you always do what you can to not waste anything.

@kerry7306 5 ай бұрын

I made 7 pints of lard from our pigs 🐖!! Thank You so much for sharing on your channel ways of living on your homestead!! We have learned so much from you and Kevin on how to do things on our homestead!! May God Continue to Bless You Both and your family 💜

@kerry7306 5 ай бұрын

I rendered 7 pints tonight…thanks for your help!! Love your channel Praise God you are teaching these ways of living!! God Bless you and Mr. Brown 💜

@Jules1280 5 жыл бұрын

HI Sarah, Great information about lard. My grandmother used to render her own when she lived on her farm. They couldn't afford to purchase much except staples like flour, sugar, salt, etc. My mom used to tell us every Christmas about her stocking that they would get and it had an orange or apple, some penny candies and nuts. That was it for the stocking and she would get a new dress made from the flour sacks. But my grandmother used her bacon grease as well. She always reused it. She would make us fried apple pies and fry them in the bacon grease. That is the best pie you will ever eat. So bacon grease does go with sweet things. I quite eating margarine when I read a study done back in the day when they first introduced it to the public. I don't remember who did the test but they put a cube of the "oleo" as they called it back then, on a dish and set it on a window seal. The report stated that it sat there for several months without growing mold or changing color and even the flies wouldn't touch it. After that I gave up the fake stuff and switch to the real stuff. I recently learned that they have proven that our bodies don't metabolize margarine. Our bodies don't know what to do with it. And if our bodies don't know what to do with it? Guess what it turns into? You got it, FAT! But our body does metabolize real butter it is not stored as fat unless you eat too much. Whoa, sorry for being so long winded. LOL!! Take care. God Bless!

@beckypotz6656 Жыл бұрын

I had come across a report regarding margarine years ago. It was first used to fatten up turkeys. Instead it was ending up killing them so they stopped feeding it to turkeys and started selling it to us. Calming it was heather then butter was for us another goof that food companies made.

@Jules1280 Жыл бұрын

@@beckypotz6656 OMG!! They did that with Lysol. Did you know that was made for pesticide use originally? When I found that out, I quit using that product all together as well. It killed everything when sprayed on vegetation. Cheers!

@jodirandazzoconley4437 5 жыл бұрын

I can not wait for your next video. The lard must be delicious. Wish you videoed on the weekend, that's how much I enjoy the two of you. ❤🕇

@Wendyisawitch 5 жыл бұрын

My grandmother taught this to us. Nothing tasted as good as her meatpie crust! Great video. Good job Sarah.

@eve2831 5 жыл бұрын

My family made lard when I was young. We used the grinding method. My job was to stir the fat and strain out the cracklings as it cooled. We poured the strained lard into parchment lined bread pans and finished wrapping the lard with the parchment paper when it cooled. Then we popped them into the freezer. We also bagged the cracklings froze them then added a half cup to our cornbread until it was gone. It made extra nice cornbread all winter.

@ayonke3 5 жыл бұрын

Lard is one of my favorite parts of raising pigs! You’ll have to try homemade tortillas and making your own soaps. Really enjoying your channel, so fun watching local people enjoy the things we do as well.

@crconway7926 5 жыл бұрын

When I render fat in my slow cooker, I keep the lid off. This ensures that any water gets evaporated out. Water can make lard and tallow stay soft and go rancid faster.

@1870s 5 жыл бұрын

Great minds think alike, we are uploading our lard rendering video right now, lol. I haven't attacked my bags if fat yet, only the leaf lard. So far I've made biscuits and a pie crust and an super happy with it.

@carolyngraff6061 2 жыл бұрын

Do we store it in freezer or frig, or can it be shelf safe if sealed in jar?

@Miss449686 5 жыл бұрын

Lard makes the best piecrust. Thanks for sharing.

@judyhowell7075 5 жыл бұрын

And homemade biscuits

@MsKK909 4 жыл бұрын

@ Pat DeArmond And the crispiest fried food! Lard has a higher melt point so when you use use it for baking, it makes a lighter, flakier product.

@lisabooker6405 4 жыл бұрын

Hi Sarah! I just had to come back and tell you I am currently rendering my very first pot of leaf lard!!! Wooowhooooo!!! I pulled your video up to double check the process. While I have finally moved to PA (back in October) I actually ordered the fat from that grass fed meat place Al Lumnah talks about all the time. I threw the wrapper away and can’t recall their name right now. LOL Unfortunately my health is giving me more fits so I’m doing everything possible to get things in check. I’ll have to be having yet another back surgery in the coming months and the more scary issues I’ll be having a colonoscopy for next week. I’m so sorry I haven’t commented much lately. Just getting moved and getting all my Drs and such re-established has been so time consuming! I always watch the videos (so happy for you guys and the new greenhouse btw) I just don’t always comment cause I’m usually watching from bed, when I probably should be sleeping. LOL I just can’t miss you guys and Heidi at RCH cause I’ve been with y’all so long you’re like family now. Anywhooooo...thank you for teaching me to render lard today and for just being an absolutely beautiful woman and family. Please keep me in prayer if you can. God Bless you all always. ~Lisa

@ozarksjohnkin3102 5 жыл бұрын

"How I store them" I drain them very well while warm, then package in zipplock bags with about 1 1/2 cups per bag and frieze them for single ser use. when using them thaw and warm them alittle before mixing with you cornbread and pour into a hot castiron skillet and bake as before.

@charmainemontgomery582 5 жыл бұрын

Thank you for setting the record straight on lard.

@sierradates5672 5 жыл бұрын

Thank you! This was perfect timing! We just bought half a pig from a local farmer for the first time and I needed a refresher course on how to render the lard.

@richardsherrick8922 3 жыл бұрын

Thanks so much Sarah, my dad use to say when I was growing up that the only think we waisted of the hog was the squeal.😊

@marilynhuffman1059 5 жыл бұрын

I just love watching your video. They are the first ones I watch each morning. God bless you Kevin and the girls.

@swianecki 5 жыл бұрын

My mom used to eat lard on her bread back in the 20's. It was a real treat back then.

@kimberlyevans7853 2 жыл бұрын

I can remember grandma with a big ol pot hanging above a small fire from a tree limb tripod. I can remember her stirring it but not what she done after that. So now I know for sure. Thanks for showing how you render your lard and thanks for reminding me of another fond memory with my granma.

@aretha511 5 жыл бұрын

Very Nice Video. I also render my Lard when we do pigs and there is nothing like the homemade doughnuts deep fried in the Lard. My Great Grandmother, Grandmother , My Husbands Mom and now I carry on the traditions . God Bless Your Hearts.

@50shadesofgreen 5 жыл бұрын

good day to you Kevin and Sarah !! thanks for sharing another awesome update and adventures on & off the homestead 👨‍🌾🎥👍✝

@pattifoote1714 5 жыл бұрын

I made lard this fall and also tallow when we bought part of a grass raised beef. Back in the 80’s my ex and I raised pigs for us and some of our family, I processed the fat from them and my family thought I was different ( awesome I say), love all things home grown. Thank you Sarah for this video.

@LindseyHeine 5 жыл бұрын

Fantastic video. I am planning on doing this when I get a chance to raise pigs. No waste! Thank you for showing an easy way to do this!

@greenrage2484 5 жыл бұрын

Thanks for sharing your process.. I have never seen it done that way before.. I like to do mine on the stove top so I am able to can it for long time storage.. Personally I would never add water to it.. that would make a greater risk for it to go rancid if you can it. If keeping it in the fridge and using up right away.. That process would probably be fine.. I only have so much fridge space. It was so important for the old timers to have that fat that, when they were done with the cracklins, which you get when you stove top render.. that they would put it in a lard press and crank it down to get every last bit of the goodness. I have one of those presses that I used for making a nice large 4-6# round blocks of goat cheese. I always felt fortunate to have it. I have used our own lard for 40 years and never bought into the scare tactic they put out there.. over how dangerous it was. just never made sense to me because it was actually a fat our own bodies recognized and could utilize. What they were pushing on us, was really where the danger was/is.. I always think it is beautiful white in the jars once it solidifies. Thanks again.

@jerrypeacock5166 5 жыл бұрын

You can run the fat through a meat grinder, seems to render a bit quicker! The elders that coached me said gut fat (leaf) was for baking and body fat for everything else. P.S. save those browned bits for cornbread or just snacking on. If they get a bit old,, grind up with a bit of oats for chickens.

@kingscairn 2 жыл бұрын

Cracklins

@jandipeach 5 жыл бұрын

Rather than using cheesecloth to strain, when I was growing up we would spoon the cooked fat pieces into a flour sack and hang it from a hook in the kitchen ceiling over a large bowl allowing the fat to drip out.

@SAlvitre29 5 жыл бұрын

Definitely a lard procurer/user! Would never make another pie crust without it...order mine from Fannie & Flo online😋

@realrasher 5 жыл бұрын

Our understanding of fats is recently undergoing a major revolution. The book "the big fat lie" and a talk by Sally Fallon Morel, "the oiling of America" had me deep dive into the new data & modern understandings. Wow! My mind has been blown... Great to see others making the same journey. Thank you!!!

@deborahtofflemire7727 5 жыл бұрын

Saturates fats are good for you that has changed.pork fat is almost as good for us as coconut oil

@PGailStOnge 5 жыл бұрын

Thank you for making this video, you brought back many childhood memories! My dad use to do this when we were kids. My aunt worked in a butcher shop and some of his co workers would give dad some fat often. The best memory is what he would do with the meat bits at the end. It was a super special treat that I wish. I could taste again. What dad would do is pan fry the meat bits until they were crispy then add molasses to the pan with the bits and let it cook down. Until it was Almost like toffee texture. Its been over 40 years since I've had this treat but my mouth is literally watering just thinking about it. Its truly amazing... The flavour is... Well the closest thing i can think of is, if you have ever tried Eat More candy bar... Similar texture and sweetness but without the nuts Thanks again for the memories 😀😀😀

@kaitlyn4412 5 жыл бұрын

I am SO glad you guys made this video!! I have been thinking about rendering fat but I hadn't looked into it. I'm so glad you showed me how truly easy it is.. Thank you! I love your channel! So glad I found it!

@evabeck3348 5 жыл бұрын

First I just wanted to say huge “THANK YOU” for your educational videos. I live in one of the suburbs in Southern California, but your channel is so wonderful as what you share is simply wonderful. Your channel really fits to all forms of lifestyles regardless if your viewers are fortunate to live on a farm or in the burbs, you and your husband do a wonderful job teaching and I sincerely, again “THANK YOU” for sharing what you and your beautiful family all aspects of living on a farm as well as your cooking. Also, I just wanted say I really love and appreciate your channel as some of cooking reminds me what my mom did when growing up, sadly she passed away (11/3/17) but what you all do reminds my awesome dad what he did when he was a child in Hungary.

@ninagerulski8832 5 жыл бұрын

Eva Beck and as always, their respect for the animals they use. They are truly a wonderful, caring, knowledgable couple. Thank you,

@francesthompson1324 5 жыл бұрын

Yum. Would love some of this lard for my beans. Great idea about contacting local butchers for pig fat:)

@littlecreekhomestead4086 5 жыл бұрын

Another great video with tons of solid information! They say these things aren't good for us because they want us to keep buying their processed junk! Time to go back to the old ways to get our health back!!!

@candacethompson2521 3 жыл бұрын

This is amazing to me. So simple !! You young lady, are so informative. And sharing your many skills and crafts as a homesteader is a true gift. Blessings

@kerryfry3515 5 жыл бұрын

Great Job! I was pleased to hear you mention the difference between leaf lard and the back fat. I have rendered lard in roasters and crockpots, both work well. I always kept my leaf lard separate from the other as you did for special backing.

@bettysams8559 5 жыл бұрын

Never rendered lard but remember watching my grandparents. They had a lard press. Neat to watch

@chautran2371 5 жыл бұрын

Thank you for sharing. You are so kind.

@rosemaryloves2garden 5 жыл бұрын

Awesome video! Very informative and inspiring to try at home. Thank you and love your channel ❤️

@lmuledeer388 5 жыл бұрын

I always have lard in the fridge. My mil made the best pie crust with it. My dad said back in the 30-40s they ate lard on the bread cause that was all they had. Great video Sarah, thanks

@millermeadows6359 5 жыл бұрын

Morning from Mn... Great video guys we totally agree with you. glad you shared with us, some people didn't know those facts. God bless and keep the videos coming its always great to see what your doing next.

@paulrice1918 5 жыл бұрын

Do you press the connective tissue to render what lard is left in them. I am 77 yrs old and grew up on real lard. I remember going to butcherings at my grand parents farm. If lard were as bad as the gov says it is then how did An aunt live to 96 yrs old, two grand parents live to their late 80s, and my mom lived to within about 6 months of her 100th birthday. All of them grew up with lard in their diet.

@masuganut2082 5 жыл бұрын

Paul Rice omg!!! You sold me!!! This is amazing and it looks like so many other commenters are saying the same thing!

@russbear31 5 жыл бұрын

Lard is good for you. I had a g-g-grandmother who technically lived over three centuries, and she probably ate lard every day of her life. She was born in 1798 and died in 1901! She lived to be 103. Throughout the 1800's the only cooking oil was lard and clarified butter.

@masuganut2082 5 жыл бұрын

RD M wow!!! I guess the trick is nowadays is to get quality lard and have it as close to what they had . I wonder if lard made from wild game is possible/good/smart

@HansMiranda 4 жыл бұрын

Yes the government wants you to use vegetable oils , they are killing us.

@timechangeseverybody3608 4 жыл бұрын

Stay away from shelves in the grocery stores. Stick to produce and meat isles

@ldg2655 5 жыл бұрын

Love your videos!! I am inspired and/or learn something new each time!

@karenbrown5177 5 жыл бұрын

Oh yes. We did this when we got a pig from a neighbor farm. We need to get one again.

@jeremyheer7253 5 жыл бұрын

Great video. We like to pour the lard into muffin tins with cupcake liners and then keep them in the freezer to use in small amounts

@LivingTraditionsHomestead 5 жыл бұрын

Good idea!

@PlowAndPantryHomestead 5 жыл бұрын

Very informative! I love that you discussed when to use which types and how you stored it until you could process it thanks. Thanks so much!

@bigwavefla161 5 жыл бұрын

Reminds me of my grandparents. They always made lard from the farm and they used it to make homemade deer and beef sausage among many other things. Great video!

@JerryGDawg56 5 жыл бұрын

Excellent video! I am a fan of homemade lard and also a great fan of cracklin’ cornbread! Wishing y’all a wonderful day!

@RhondaRichter-1234 5 жыл бұрын

I received lard one year from a friend and I rendered it down, so delicious!!! Home made donuts, pie crust and rosettes!!! Yummy!! I love your videos!!

@gabbygertie8709 2 жыл бұрын

My mother was known for her homemade potato donuts. Crisco back in the day used to have lard in it. I remember how furious she was that they changed they contents and her donuts weren't the same. They were good, just not as good. I wonder if I render my own lard how they would turn out. I have her recipe and am the only one that can get them to turn out good. Would like to go from good to fantastic!

@GinchyGirlCreatesAndGardens 5 жыл бұрын

Awesome ! Love this ! Your method is so simple !! I appreciate that a lot !! :) Thank you for sharing and have a blessed day.

@kimberlylholt 5 жыл бұрын

Love the clothes pin on the funnel. I have learned something new. Thank you.

@ddaiuto1956 5 жыл бұрын

Thanks for sharing this post. Your awesome. I learned something that I didn't know. I think you are my favorite you tube program to watch. 🤗

@ovalbeach 5 жыл бұрын

I just purchased my first slab of leaf lard and am looking forward to rendering it. I just love your videos...keep them coming.

@dianesanders5705 5 жыл бұрын

Very informative video. Thanks Sarah!

@HorticultureGeek 5 жыл бұрын

Loved this video, you are so right many people today have no idea where their food comes from or how to make it themselves. Fantastic video.

@justjan147 5 жыл бұрын

Great information thank you for sharing with us Sarah! God bless.

@ntfhomestead8651 2 жыл бұрын

Have to thank you!! I destroyed some Talo years ago when I first started buying half a beef. Just being impatient and uneducated. I decided it wasnt for me. I watched your video and finally gave it another try today with our pig fat. I got 10 cups of just Gold from 10 lbs of back fat! Soooo much beautiful cracklings. Im so excited and just a little more confident for it. Thank you!!!

@kimberleymeadows7478 5 жыл бұрын

Great for eating, salve and lotion making, and soap!!! Love it ❤️

@cbak1819 Жыл бұрын

Great points Sarah, love your enthusiasm!

@beverleysimmons7885 5 жыл бұрын

Love the knowledge you share. Catching up slowly on your awesome videos👍🇨🇦💐

@nancysadewater964 5 жыл бұрын

Very clear concise process as usual. Thanks Sarah.

@run2september23 Жыл бұрын

Great video! I used the same process to render down the fat from the bear we harvested this fall, its amazing, light and supposed to be the best for pastry! He had at least 2-4 inches of fat all the way around him. Also took the leftover pieces in the croc pot and put them in the frying pan for cracklins, a little bit of Mrs Dash and they are very awesome as well. I too experimented with other things like a coffee filter but it's painfully slow, now I just use a strainer and cheese cloth, still have a pile of fat left. Thanks for the video.

@deedeemooreco.2304 5 жыл бұрын

I labeled the last, darker colored lard “savory lard” to be used in savory dishes, and “clean lard” for the rest...lol I hope that made sense.

@timechangeseverybody3608 4 жыл бұрын

Yep. Use that savory one for cooking green beans and black eyed peas, greens and other veggies

@brelsfordfamilyfarm1472 5 жыл бұрын

I’m looking forward to rendering lard from our first pigs this Fall. I make my cookies with lard from a local farm. My friend affectionately calls them Lard Cookies. Delicious!

@sealfan1000 5 жыл бұрын

butchering the hog was a big part of my childhood-every fall and those little bits- cracklin" my sister loved those.

@jodyflores601 5 жыл бұрын

Great video, fantastic information, thank you. Blessings :)

@morganknollfarm3936 3 жыл бұрын

Thank you for this video. Just bought some fat and then was given some from pasture-raised pigs. So excited to try rendering lard for the first time. Don't have our own pigs yet, but hope to in the future. Thank you for all you do and for sharing your wealth of information. :-)

@myberryownhomestead764 5 жыл бұрын

I was worried when your vlog didn’t post at 6 am!! Glad everything is ok!!!

@sandywilkerson8525 5 жыл бұрын

Thanks Sara! I enjoy your videos.

@NonaMaryGrace1952 5 жыл бұрын

I loved seeing how to do this. I grew up using rendered pork lard from the crock to make my pies. I had never see how my parents did the rendering. Which is very odd. Usually we were involved with everything that we did on the farm. Thanks for sharing.💕 NonnaGrace

@erick.4793 5 жыл бұрын

Very good instructive video on the health benifits of making healthy Lard. The crock pot does make it easier. A large portion of our population do not know the health benifit of a good fats (Lipids) for our bodies. ❤️❤️

@farmerk0341 5 жыл бұрын

I just used up my last cup of lard from the pig we bought from a friend. I’m very sad as we loved using it. We are able to have pigs where we live and in fact butchering your own live stock is against tow ordinance. We are trying to find our forever property so we can become more sustainable. Thanks for sharing!

@truckinfrog 3 жыл бұрын

i am sure that does not mean you are not allowed to eat your animals just that you can't butcher them in your yard. but you can call a butcher where they pick the animal up and do the killing etc. for you and they cut it up the way you want and give you everything including the fat as long as you tell them.

@Esther-1914 3 ай бұрын

Thank ;you for posting this video, Sarah! I'm rendering pig fat today and it is helpful information for my first attempt at making lard! 💖💖💖

@UncleDutchFarms 5 жыл бұрын

Great video! I haven't done this in ages, my kitchen and home are just too small to store food but on my Amazon wish list I have a set of stick butter molds. Once I'm set up to raise my own pigs and actually have space for food storage (and an extra freezer!) I will be pouring my liquid lard into those stick molds so I can have sticks of easily measured (half cup) lard. Just will wrap in parchment or butcher paper and stick in a freezer bag. I think it would be way easier to use it that way for baking and whatnot.

@solanisomeni 5 жыл бұрын

I render our leaf lard for cooking/baking and pig fat for soap making. And yes, I agree with you even if lard has more of the healthier fats than butter, I'd much rather have fresh made butter on my baked potato or toast... :)

@mio.giardino 5 жыл бұрын

Valuable information. I found back fat at the rural meat processor where I get my free run eggs and bought two bags of it. Processing the second bag today 👍🏻

@cm3952 5 жыл бұрын

Great video! Thank you!

@valh9858 5 жыл бұрын

Perfect timing! I just put down a deposit for a local, pasture raised pig that will be processed in April. I'm asking for the fat and leaf lard for rendering. I was going to search on how to render lard but now I know, thanks to you. My chicken pot pie crust is really yummy and I'm looking forward to making it even better with the lard I render. Plus I love to bake. Thanks again!!!

@davidnoneya3475 5 жыл бұрын

I rendered the fat from our last pig. I did it on a stove top on low~med heat. Takes a while but nowhere near as long as that crock pot. HOWEVER, you can get the lard pretty messed up if you get impatient. Slow and steady certainly wins this race. Good Video Sarah.

@jaclynnarwold864 5 жыл бұрын

Great information!

@MillyRue Жыл бұрын

I did tallow yesterday and doing lard today!! First time for both!! Tallow has many many benefits, has a high temp smoking point so great for frying...great for soaps, lotions etc.. love lard for cooking and baking!!

@judywaldner7923 5 жыл бұрын

hi Sarah we don't freeze our lard. cause it forms moisture from freezing we do it rite away. and we keep it uncovered so the water evaporation faster

@glorianelson6468 2 жыл бұрын

Got mine yesterday and will be doing it on the next free day. Thanks for sharing ☺️

@carlsonscottagefarm9355 5 жыл бұрын

My grandma's Christmas cookies calls for lard. They are the best cookies ever. Couldn't get real lard anymore so we used butter. Now that we raise our own pigs they be the way I remember them!

@valerieellison2483 5 жыл бұрын

A couple years ago for Christmas, my husband and I had duck for the first time. I kept the drippings and separated the fat and the jelly. The fat made cooking in a frying pan amazing! The jelly made delicious soup. Maybe you should try that next.