Comments on: How to Render Lard https://ohlardy.com/how-to-render-lard/ Learn. Nourish. Live. Sat, 03 Sep 2016 02:27:48 +0000 hourly 1 By: Marcela https://ohlardy.com/how-to-render-lard/#comment-593191 Fri, 04 Mar 2016 20:56:16 +0000 https://ohlardy.com/?p=6447#comment-593191 I did have it in different ways and always comes very well and much better than any I previously bought in the store. That this provision is also great, tested and I can recommend it. From myself I will give even such ideas http://www.open-youweb.com/jak-zrobic-domowy-smalec/ They may also be useful for seasoning. And can someone answer me how long it can be stored in the refrigerator?

]]> By: Diane https://ohlardy.com/how-to-render-lard/#comment-67630 Mon, 16 Sep 2013 18:59:44 +0000 https://ohlardy.com/?p=6447#comment-67630 Hi, I tried this method today, spooning off the fat going along. My lard still stinks. I know I didn’t over cook it. Could it just be the pig was stinky? This was my first time doing this. Tx

]]> By: Rainey https://ohlardy.com/how-to-render-lard/#comment-47564 Thu, 15 Aug 2013 15:45:00 +0000 https://ohlardy.com/?p=6447#comment-47564 I have had wonderful success rendering beef tallow in a crockpot. I cut all the meat & tendonous bits off the fat cubes, and then just food processed the (still pretty cold) fat for a couple of seconds to get smaller bits. Then I just plop it all in the crockpot and set it on low, and leave it all day, checking it periodically. When all the fat has melted and the cracklins are at the bottom, I strain it and voila! Perfect, odorless fat. The only drawback is that the cracklins don’t come out crispy, but rather pretty soggy, so they don’t make the best snacks. I might try to throw them in the frying pan next time and see what happens.

]]> By: Kelly Liston https://ohlardy.com/how-to-render-lard/#comment-46069 Tue, 13 Aug 2013 03:57:53 +0000 https://ohlardy.com/?p=6447#comment-46069 In reply to Kira.

Leaf lard is the fat located around the kidneys of a pig. It is favored over other pig fat because it yields a flavorless and colorless pure fat – excellent for pastries!

]]> By: Kelly Liston https://ohlardy.com/how-to-render-lard/#comment-46067 Tue, 13 Aug 2013 03:56:26 +0000 https://ohlardy.com/?p=6447#comment-46067 In reply to Riversana.

Yes, it took about 2 and a half hours from start to finish. I think it would have gone quicker had I cut the lard into smaller bits. Next time I make it, I will update this tutorial with what I found out!

]]> By: Kelly Liston https://ohlardy.com/how-to-render-lard/#comment-46066 Tue, 13 Aug 2013 03:55:20 +0000 https://ohlardy.com/?p=6447#comment-46066 In reply to soury.

This recipe filled a 1-pint mason jar.

]]> By: Riversana https://ohlardy.com/how-to-render-lard/#comment-44787 Sun, 11 Aug 2013 04:32:53 +0000 https://ohlardy.com/?p=6447#comment-44787 I just wanted to clarify: the rendering process took 2.5 hours? I wasn’t sure if your times for each photo were from the start or the previous photo. Thanks!

]]> By: Kira https://ohlardy.com/how-to-render-lard/#comment-44723 Sun, 11 Aug 2013 01:31:29 +0000 https://ohlardy.com/?p=6447#comment-44723 What is leaf lard?

]]> By: soury https://ohlardy.com/how-to-render-lard/#comment-44659 Sat, 10 Aug 2013 23:14:42 +0000 https://ohlardy.com/?p=6447#comment-44659 wonderful tutorial! Just out of curiosity, do you know approx. how mach rendered lard this recipe ended up making?

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