Friday, February 8, 2013

Rendering Lard


The unrendered pork fat has been in the freezer looking at me since the last pig was butchered. It was time to deal with it. Soon I will have to make soap again and besides I need to quit procrastinating. 


So I took the bag out of the freezer and O Wise One went and got my daughter Fred's bag also. Since she is 7 weeks from delivering her second child he did not think she would feel like smelling the stuff cooking down and rendering or want to stand on her feet for that long. So we will be rendering both of our bags of fat together. 




So we now have 2 large bags of pork fat cooking down in the large roaster back on the freezer in the laundry room out of the way. I like to let it slowly cook down over a day or so while stirring it every time we walk by. In the morning early I will start putting it in jars but not before I turn it up some to crisp up those cracklins.  


For my tutorial on rendering lard click here..

Blessings from The Holler

The Canned Quilter

6 comments:

  1. I have never rendered lard, so you more or less just cook it until it is all melted down then just before all is done you have cracklins? I know your thinking dunb lady but I've never seen it done. When I take my hog off I get my lard back with it...might like to do this myself.

    ReplyDelete
    Replies
    1. I went back and added a link to my tutorial on rendering lard that I did 2 years ago. Hope that helps. CQ

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    2. Thank you so much, have a wonderful day.

      Delete
  2. This is way off topic, but I have a garden question. I covered my raised bed with a good layer of leaves last Fall. Should I mix them in with the soil now for added organic material, wait longer or leave them alone and plant with them on top? Thanks!

    ReplyDelete
    Replies
    1. Pull leaves aside and plant but I would leave them on top if it were me.

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  3. I always learn so much over here. I have the same little tabletop oven that you do, and just used it for the first time on Sunday. I'm going to go over to your other lard posts. Thanks for all of your hard work!

    Kathy M.

    ReplyDelete

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