STOVE TOP-RENDERED LARD
Waste not, want not! Homemade lard comes in handy in all kinds of recipes, including these Biscochitos. Martha made this recipe on "Martha Bakes" episode 711.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 1 to 1 1/2 quarts
Number Of Ingredients 1
Steps:
- Working in batches, cut, grate, or grind fat into small pieces. If the fat begins to soften in your hands, return it to the refrigerator until firm.
- Place ground fat in a heavy-bottomed pot set over very low heat. Add 1 cup water. Leave on stove until completely melted, 4 to 5 hours. As fat renders, crispy cracklings will form, rising to the surface of the bubbling fat. Use a slotted spoon to remove cracklings to a paper towel-lined plate. These are best eaten sprinkled with salt.
- Strain rendered lard through a fine sieve and pour into jars. Lard may be stored at room temperature just like olive oil. It may also be stored in the refrigerator with no change to flavor or texture.
HOW TO RENDER LARD
This makes such a superior product. Easy to do but takes awhile. This recipe calls for pork fat but I have rendered lard from bear and it came out excellent.
Provided by Aroostook
Categories Pork
Time 3h30m
Yield 20 lbs.
Number Of Ingredients 2
Steps:
- Preheat oven to 225 degrees F.
- Wash and chill fat.
- Cut into small pieces (1 inch).
- Place 1 cup of fat in roasting pan.
- Place in oven.
- When fat starts to melt, add more pieces until roaster is about half full.
- Render until all is melted and all moisture is cooked off and evaporated.
- Let cool slightly.
- Dip liquid from roaster and strain through triple layer of cheesecloth.
- (Note:After you have dipped out most of the lard and you have bits of crackling left, continue to cook these down on top of stove but watch it closely and don't let it get too hot.) Pour into 5 to 10 pound containers.
- Cover tightly.
- Store immediately in a freezer if possible.
- Quick cooling produces a fine grained lard.
- Store in freezer.
- You can increase storage time for this lard by adding a 3 pound can of vegetable shortening to every 50 pounds of lard.
Nutrition Facts :
RENDERED LARD
Provided by Alton Brown
Time 3h15m
Yield 1 1/2 cups rendered fat
Number Of Ingredients 2
Steps:
- Preheat the oven to 300 degrees F.
- Cut the fatback into 1/4-inch cubes and put it into a 6 to 8 quart Dutch oven. Add the water. Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt. Cook until the fat has melted, the water has evaporated and the pieces begin to brown slightly, approximately 3 to 4 hours. Pour through a fine mesh strainer into a heatproof container and allow the fat to cool completely before covering and storing in the refrigerator.
LARD AND CRACKLINGS
Provided by Pete Wells
Categories project, appetizer
Time 3h
Yield Makes about 1½ cups lard and 1 cup cracklings
Number Of Ingredients 2
Steps:
- Chop the fat into ¾-inch cubes and place in a small covered saucepan set over low heat. Add ½ cup water and bring to a simmer. Stir after 30 minutes. Continue to cook, letting it bubble, and stir from time to time. When the water boils off, render for about 2 hours. The lard will clarify, and the cracklings will shrivel and shrink. As it cooks, watch and listen: turn down the heat or take the pan off the heat if it smokes or if the lard starts to brown.
- When the cracklings are lightly golden and have almost stopped bubbling, remove them and drain on paper towels or a brown paper bag. Strain the lard through a cheesecloth into a jar or bowl, where it will keep, covered, in the refrigerator for several weeks. Try a crackling. If it is not crunchy and appetizing, crisp the rest on a baking sheet in a 375-degree oven for 15-20 minutes. Season if you'd like, then cool on paper towels. Cracklings, well drained and lightly covered, will keep at room temperature for at least a week.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 4 grams, Fat 7 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 28 milligrams
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HOW TO RENDER LARD • THE PRAIRIE HOMESTEAD
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4.7/5 (18)Estimated Reading Time 7 minsCategory Ingredient
- Start out with cold fat. Trust me on this one– it’s infinitely easier to work with. On butchering day, I just stuck the buckets of the pig fat in the fridge and dealt with it several days later when I had time. You can even freeze the raw fat, and then only allow it to partially thaw before you start chopping.
- Cut off the big chunks of meat or kidney remaining in the fat, then chop into small pieces, or run it through your food processor or meat grinder. The smaller the bits, the faster it will melt down, and the whiter and “cleaner” your lard. (But take care not to over-process it if using a food-processor, as it will heat up and form a big ol’ ball…)
- Place 1/4 cup water and the ground fat in a slow cooker and set on low. You can also render on a stovetop, the key is to keep the temperature VERY low. If you render the fat too quickly, you’re apt to give it more of a “piggy” taste and golden color. It’ll still be usable, but not ideal for pastries or pie crusts.
- Allow the fat to render for several hours, stirring frequently. You are looking for the bits of meat/gristle (these are the “cracklins”) to rise to the top, leaving clear, liquid fat underneath. Avoid boiling the fat or allowing it to burn or stick to the edges. All of those things will impart a piggy flavor to your finished tallow.
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