Recipes for Health—Render Your Own Lard

over medium-low heat. As lard begins to melt, stir frequently to keep from burning. When bits of remaining meat (crackles) come to surface and turn abit brown, skim off and save for use on toast or in breads. Watch out ! as these guys will do some sputtering as moisture is released. Some folks strain through a small colander. Be careful—it is very hot! Then pour into wide-mouth jars or tubs with a tight fitting lid. It looks yellow when liquid and turns white when cooled.  Lard may be frozen and taken out as needed. It will also keep well in the refrigerator.

 

For more information visit:  http://www.thenourishinggourmet.com/2009/04/how-to-render-lard.html

Home rendering of lard is easy and it then makes the world’s best donuts, pie crusts & other pastries. It is stable at high temperatures and adds wonderful flavor to deep fried foods. There are no Trans-Fats in Lard like most other shortenings plus animals raised on pasture have the natural ratio of Omega 3 and Omega 6 fatty acids preserved. The rendered lard you buy at the grocery, especially if not refrigerated, is usually partially hydrogenated. Best to do it yourself.

 

My Mother’s method of rendering lard:

Take ground hog lard or cut-up fat-back into small pieces and place in large, heavy stainless steel pot on the stove

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