Making Lard

bones

fatcooking

HOW TO MAKE LARD:

*One pound of  fat and skin makes about 12 ounces of lard. I will have to say we used all the skin and fat  that we could salvage off the pig. We did not try and separate the skin off the fat.

*1/2 tsp of baking soda per pound of fat

Directions:

1). Cut the fat into small cubes.

2). Weigh the fat and then places cubes into  stock pot and mix in a 1/2 tsp of baking soda per pound not kilos. The baking soda is used to make the lard turn white when it cools.

3). Turn the heat to lowest setting and gently simmer the pot or 1-2 hrs (per pound). Stir every 30 minutes or so. The fat will slowly melt. The larger the batch the longer the time it takes to cook down. Be careful not to boil this or cook this at too high of a heat! You do not want the lard to stick to the bottom and burn.
You could use a crock pot if your stove’s lowest setting are too high to insure a very low slow simmer. Put a lid on the pot, but leave it slightly ajar to allow water to escape.

The fat will then start to turn brown( see picture above). The crackling will rise to the surface. This is the your signal that it’s done. Remove from heat and let it cool.

4). Cover a strainer with a piece of cheese cloth and strain out the lard into a glass bow or container transfer to mason jars. The crackling can be salted and saved a taste ! The liquid lard will appear golden brown in color. It will turn white when it has cooled and begun to solidify.

5). Let it cool and transfer it to the refrigerator.

 

lardfrompig

We had a little over 7 kilos of fat=15 Lbs. of fat. I assume that is why we didn’t have the crackling to save. We cooked it all down too much because of the size of the batch that we made. We strained out the liquid lard continuously out of the pan as it cooked. The first picture shows what the fat looks like as it is cooked down. As you can see by the photo we are almost done making lard. We poured the last of the liquid lard out of the pan after hubby took this photo. We had a wire mesh strainer to strain the lard through it.  The second photo is the lard we had already harvested. When we pour the last batch of liquid lard from the first photo in the plastic lard container it was almost full to the top. We poured the hot lard into a glass bowl and let it cool enough that it would not risk melting the plastic container.

I can’t tell you how proud of ourselves we were after all that work was done. We talk about it like it is liquid gold. We were shocked to see that the only thing we had to throw away were dried brittle bones. We just couldn’t believe it was a small bag of light weight trash.

Hubby can’t wait to taste my pies this Christmas and all the things I will make with the lard.

 

 

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Posted on December 17, 2016, in Everyday Life. Bookmark the permalink. 3 Comments.

  1. I have inadvertently made lard when I’ve left skin and bones too long whilst making stock.

    Happy pie-making!

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