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Lard Rendering Questions

Lard Rendering

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by 777 · March 24, 2014 at 12:27 PM

I rendered my own lard from pork back fat yesterday, the cracklings were amazing, one of the best things I've ever eaten! Now i'm finding it hard to find back fat anywhere as the shop i bought it from ran out, all the butchers i've called... (more)

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andrew 0 · March 24, 2014 at 12:27 PM

My local organic pork butcher keeps fat for me - just ask in advance. I use any and all pork fat to make lard. Back fat is certainly my favourite when I am making Pate.

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by 0 · October 15, 2013 at 1:56 PM

I have a cookie recipe that calls for lard as the fat. It's a shortbread-style cookie. I'm still fairly new at paleo, so my question my or may not have an obvious answer. Instead of going out and purchasing lard or rendering my own from pork... (more)

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JenJen 0 · October 15, 2013 at 1:56 PM

Lo and behold I come bearing actual help: http://www.cattletoday.com/forum/viewtopic.php?f=28&t=54446 http://cooking.stackexchange.com/questions/18975/rendered-pork-fat-vs-lard-vs-bacon-fat

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by 6045 · April 18, 2012 at 2:18 PM

This question is for our lard rendering experts. Our pig butchering went very well last weekend, and I ended up with plenty of fat for lard. I started using the "crock pot method" I've seen so many places online to render the lard, but it's... (more)

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greymouser 0 · April 18, 2012 at 2:18 PM

In general, you do not need to refrigerate your rendered animal fats. The tend to have enough saturated fats to keep. In fact, think about foods that are prepared in fat cures like confit -- they stay out at cellar/room temperatures for a long... (more)