Lard is a popular cooking fat that is good for your health.Rendering your own fat is a great way to make it better.The process can be completed with either an oven, slow cooker, or stove.
Step 1: Pork fat is high quality.
Pork fat can be purchased from a local farmer instead of a grocery store butcher.If you want to find a local farmer who raises pigs, you can ask at the farmer's market.Small "family run" butchers or specialty markets can be tried.
Step 2: You can choose the right cut of fat.
The three main types of pork fat are used for different purposes.Back fat, also called fatback, comes from the back, shoulder, and rump of the pig and is located directly beneath the skin.It works well for cooking.Belly fat is rich with meat.Pork belly is cured with bacon.Belly fat can be used for frying.There is fat around the pig's kidneys.If you want to make pastries and baked goods out of it, it is the most suitable fat.
Step 3: Cut the fat into cubes.
Cut the fat into strips with a sharp knife.Cut across the strips to make cubes.The pieces should be small.It will be easier to make lard from them if they are smaller.As you dice the fat, cut away as much meat and skin as you can.It will be easier to cut the fat if it has been chilled or partially frozen.
Step 4: If you want to further reduce the fat, consider grinding it down.
Put the cubes of fat through a meat grinder and grind them into smaller pieces.You could pulse the lard cubes into shreds by using a food processor.Since you could wear the motor out if you stress it too much, use no more than a handful at a time.If you want to skip the cutting and grinding process, you could ask the butcher or farmer to grind the fat before you take it home.
Step 5: The temperature in the oven should be 215 degrees Fahrenheit (107 degrees Celsius).
Setting the oven to a low temperature will prevent the fat from burning.
Step 6: Water can be put into a Dutch oven.
The pot should be filled with cool to warm water.At the beginning of the process, the fat should be kept in the water.As the fat continues to cook, the water will evaporate, so it shouldn't affect the quality of your lard.If you want the best results, use a cast iron Dutch oven.A deep, oven-safe pot would suffice if you don't have one.
Step 7: Add the fat.
The chopped or ground fat should be placed in the pot.Make sure the pieces are spread out evenly.
Step 8: Place in the oven for a long time.
The fat should be stirred every 20 to 30 minutes.Once the chunks stop giving off fat, remove the pot from the oven.The process will take at least two hours.Depending on the size of your pot and how much fat you choose to render, that amount of time will increase.Once the fat has been rendered off, it will be obvious.If you think the chunks look the same, you've probably gotten more fat from them.
Step 9: Water can be added to a slow cooker.
The water should be poured directly into the bottom of the slow cooker.The water keeps the fat from burning.The water won't damage the quality of the lard since it will evaporate out.
Step 10: The fat should be placed inside.
Put the pieces of pork fat inside the slow cooker.The pork fat should be even so that you need more than one layer.
Step 11: The slow cooker needs to be set to low.
Set the machine to low by placing the lid on the slow cooker.Allow it to run for an hour.
Step 12: Continue until rendering is done.
Remove the lid and stir the fat.Continue rendering the fat until the lid is removed.The fat should be checked every 20 to 30 minutes after the first hour.You have to stir it when you check it.The liquid fat may be ladled out throughout the process.It's easier for the rest of the fat to melt if you do that.Once the cracklings sink to the bottom of the slow cooker, the fat is ready.The cracklings should still be soft.Depending on the size of your slow cooker and the amount of fat being rendered, the process can take two to eight hours.
Step 13: The fat should be placed in a large stockpot.
The pieces of pork fat should be placed in a large stockpot.The more layers you have, the easier it will be to render the fat at an even pace and prevent it from burning.
Step 14: It's a good idea to add a small amount of water.
Water can be poured over the fat inside the stockpot.You don't need a lot of water.As the fat continues to heat up, the water will evaporate from the stockpot and prevent it from burning during the initial stages.
Step 15: Over low, cover and heat.
Put the stockpot on a stove burner that is set to low heat.Allow the fat to be rendered for 30 minutes.During this time, the fat will start to melt.Liquid will start to come off the solid chunks.
Step 16: Stirring often until done, heat on medium.
Give the fat a good stir after removing the lid.Continue rendering the fat after increasing the heat to medium.Make sure the fat doesn't burn by keeping a close eye on it.You may want to remove some of the rendered fat.It can help the rest of the fat melt down quicker.Once the cracklings start sinking, the fat should be ready.
Step 17: Let it cool down.
Remove the heat source and allow it to cool.It's important to wait until the lard has a chance to cool before pouring it into jars.The glass can be damaged by hot lard.
Step 18: Remove any remaining pieces.
You will have nothing but liquid lard if you ladle the rendered fat through a fine-mesh sieve.Alternatively, pour the fat through a paper coffee filter wedged inside of a cone or funnel.If you want to pour the lard directly into the containers, you can use a separate bowl.
Step 19: The jars should be filled with the lard.
Carefully twist a lid on each jar after transferring the lard into them.If the jars feel warm to the touch, keep them on the counter for a few more hours.The goal is to make the temperature change subtle so that the glass doesn't get damaged.
Step 20: The food should be refrigerated.
It's a good idea to keep the lard in your refrigerator for a month.lard is soft but solid in a cooled state.If you want to keep the jar of lard for a long time, place it in the freezer.
Step 21: You would use any other cooking fat.
You can use it the same way you would butter or shortening.If you want to use the lard in a recipe that calls for oil, you will need to melt it down into a liquid form.