How to Render the Right Way (Snow White, Odorless) - My Humble Kitchen

How to Render Lard the Right Way Snow White and Odorless

How to Render Lard the Right Way Snow White and Odorless

I know your post is well over a year old, but I recently decided to start rendering my own lard and I love your tips! initially, i started rendering lard just to keep on hand to season my new cast iron pan (i threw out my old non-stick pan: it was no longer non-stick, and i was starting to get a bit troubled by the whole " cooking with Teflon "thing.) anyway, virtually every website i read stated that the best things to season your cast iron pans with either lard or vegetable shortening. i figured that, since i bacon at least once a week, i'd just save the fat instead of buying Crisco (since i'd never use it for anything else anyway)

once i started saving my bacon drippings, i started cooking with it quit a bit instead of vegetable oil (which i only use for one or two things now, when i need something with a high smoke point.) it's wonderful, and i ALWAYS cook my eggs in bacon fat now, and they're delicious (almost as good as eggs cooked in duck fat, which is pretty much the most mind-blowing BEST eggs you'll ever have! even if you only cook duck once, absolutely save the fat and use it for your eggs the next morning!) I've come to discover why my grandmother used to save her last bit of pork fat and bacon drippings!

eleven i've got the fat rendered as much as i think it can go, i'll pour it through some cheesecloth into a recycled pickle jar (i always keep the pickle jars i get from the store after i've eaten all the pickles, clean them and reuse them for all sorts of different things.), anyway, i'll suspend some cheesecloth into the jar like a funnel, fold the extra cheesecloth over the lip (threaded part) of the jar, and hold it in place with a rubber band. this way i can pour directly from my cast iron pan with both hands (and those things are HEAVY!) i've never had a problem with the jar cracking from the fat being too hot, but if you keep lard jar in the fridge , it would probably be a good idea to take it out of the refridgerator and let it come to room temp first, just to avoid shocking the glass with high heat

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i now save every last drop of bacon fat (strained of course), and it's great for all sorts of stuff, not just seasoning cast iron! I will say that honestly, the flavor is not "piggie" so much as a mild smoke-taste: most American bacon is smoke-cured. I would not use it for sweet pastries, but it would probably work great for savory breads or crust or something. the flavor is slightly noticeable, but not strong or offensive.

one more thing: i try to get farmer's markets when i can, although there are not too many in my area. However, I discovered that if you take to local heritage hog farmers and ask that they save fat for you, they're usually more than happy to! most of the time, they bring the cuts of meat to the market that people expect: loin roasts, pork chops, ribs, that sort of thing. they keep some of the fat for themselves, but most of it gets tossed. if you ask them to keep it for you, they're usually more than happy to save you and sell you to dirt-cheap ... i just tell them how much i'd like, and they're happy to bring some, and they sell it to me for about $ 1- $ 1.50 a pound. they get to make a little extra money, and i get a lot of nice heritage pork fat for next to nothing (however, they will not grind it and i have to trim it a little, but it's not a big deal put it is in the freezer for 20-30 minutes and it's super-easy to slice and mince with a kitchen knife.) I do not get leaf lard though: the heritage hog farmers are smart and they tend to keep that for themselves;) they 're willing to sell it to me, but it was too expensive to be worth it, because i do not bake and i do not need super-pure lard. i just can not justify spending $ 5- $ 10 per pound just for fat!

Otherwise, if you have a local butcher (we've got a local butcher shop that has about five shops around Colorado), they'll usually be happy to get what you want. they place that I go to gets most of their meat from local farms across the state, and again, they're more than happy to make a few extra dollars for a couple pounds of fat. these places are especially good if you need it during the winter or months when it's too cold for outdoor farmer's markets. you might have to pay just a little more (because the butcher is handling to sale), but it's still super-cheap and they might even be able to get you better deals on stuff like leaf-lard because it's more "secure" for a farmer to deal with a retail shop rather than directly with a consumer.

just some things to think about want to leave anything out either!;)