Rendering Lard Recipes

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.

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.

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.

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.