Rendering is a process that converts waste animal tissue into stable, usable materials. In traditional charcuterie, whole slabs of back fat are cured in salt to make something called lardo, which is just salt cured aged pork fat hunks. Growing up there was always a tub of beef fat in the kitchen for cooking and frying. Its high smoke point makes it an excellent choice for frying. 361°F (183°C). Future posts will have some recipes using rendered lard….so stay tuned! is breaking down and coating the meat. A piece with 30 percent fat will take longer to render than a leaner, 20 percent piece. 13 thoughts on “ How to Render Fat {Pork, Beef, Bear = Lard + Tallow} ” Christene C says: March 1, 2020 at 3:54 am we butchered a hog in November at the time I had no energy or time to render my fat. Canola oil begins to smoke. To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. We're all familiar with 'suet cakes' that are popular for feeding wild birds. Make a few phone calls or write a few emails. 1/3 cup water. Add Tip Ask Question Comment Download. Check around. Directions. 375°F (191°C). By freezing the fat you will make it much more easily manageable to cut into, a whole lot less messy too. I'll admit it. This nourishing traditional food won't make you fat or clog your arteries... those are 1980s health myths!) Remove from the heat when the fat and solids have separated. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. I prefer to render lard on the stove top, so if you’re learning how to render lard from this method, take care to ensure you have a high-quality, heavy bottomed stock pot. Its large fat molecules give pastries and pie crusts a beautiful, flakey texture. Add to Shopping List View Shopping List. But I had no idea which pan I should pull out from the racks full of them, how long this process should take, or what to look for along the way. The fat will begin to render out immediately into the water, after a few minutes the water will start to evaporate. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow.Rendering can be carried out on an industrial, farm, or kitchen scale. Rendering turkey fat, or chicken, pork lard or beef tallow is easier and healthier than you have been thought to think. Make sure you’re stirring regularly so that it’s not burning on the sides.When the fat has rendered down to about half you can remove some of the smaller pieces of fat to make cracklings. Caul Fat isn’t something you’ll easily find, but it’s finding its way into the fanciest restaurants these days. Ideal air temperature for cooking chicken and turkey so skin browns and fat renders. Jump to Recipe ... so it’s very important to source your pork fat from healthy, pastured animals. Lard is a perfect fat in so many ways. You might be surprised by what you find! Less than that and you'll have all those bits still intact in your shoulder, which you don't want. Place the fat in an oven proof pan with a lid and stir occasionally. Extra virgin olive oil begins to smoke. I knew the gist of rendering: You cook down the bacon until its gummy white fat melts into grease. You can render any type of animal fat, with the most widely used being pork, as the resulting lard has a high smoke point, and it imparts tons of amazing flavor. I used the same bacon fat to soften the shallots, then added the rest of the ingredients and let it reduce by about a third and then let it rest and reheated it when the pork ribs were done. When fat starts to melt, add more pieces until roaster is about half full. I rendered over 20 pounds of pastured tallow fat into 13 quarts of tallow in an hour by using my Instant Pot! Not much over 100f. I use my crockpot though so I can keep the temperature low, helps avoid that porky taste. What you need: About one pound of leaf lard (best grade, best for pastries) or fat back. I kept them in the sous vide at 141 from 10:00 AM until I got home from work at 7:00. Render until all is melted and all moisture is cooked off and evaporated. 400°F (204°C). How to render lard. It's super high in Vitamin D! So, the outside of your brisket will render its fat right away but the inside will not begin to melt for several hours. For a sense of scale: the photos included were using a 2 qt crock-pot, and the fat came from an u… It is also available in large quantities almost anywhere in the world. Rendering suet into tallow for bird treats, cooking fat, and soap making, isn't difficult. Two and one-half pounds of fresh leaf lard or hog fat will produce approximately one-half gallon of creamy, nutrient-dense fat. The amount of fat in a pork belly can vary widely. Once it boils, drop the temperature to low. The fat will be yellow and milky. How to Render Fat in a Slow Cooker: This Instructable will show how easy it is to render fat in a slow cooker. How To Render Lard In A Crock Pot. Cooking the perfect pork crackling involves rendering the top layer of fat on a boneless pork roast to a crisp, buttery finish, similar to the crunchy deep-fried snack food it shares its name with. 1 pound pork fat, fatback, pork scraps or other unsmoked, uncured pork pieces. Place 1 cup of fat in roasting pan. Where to buy beef fat to render into tallow. Place in oven. It can be done on the stove, in an Instant Pot, in your slow cooker, or even in the oven. It’s a lacy sheet of fat that surrounds the intestines of a pig. Here's how to render tallow that's smooth, white, and perfect for making suet cakes and ornaments to feed wild birds! While you can render any uncured pork fat into lard, keep in mind that the soft, white fat found around the pig’s kidneys produces the finest results; you can generally find lard rendered from this kind of fat labeled as “leaf lard.” Its fine texture and light flavor make it perfect for pastries, pie crusts, and biscuits. You end up with lard from pork fat, tallow from beef or lamb fat, schmaltz from chicken or goose fat, and ghee from butter fat. Despite all their different names – the process is the same no matter what fat you use. Here's how to render lard in your crock pot. People do think it is bad though, I mentioned to a friend that I mainly use lard since I can’t use butter, she commented how horrible it was for me. The fat on the outside of meat does not melt and penetrate the muscle fibers making the meat moister. I did put it through the grinder after we made our sausage. Step 4: Ready. Learn how to render lard correctly. Pork crackling is a popular pork dish in the UK and British Commonwealth. When you look for beef fat to render, you’ll want to look for fat from 100% grass fed, grass finished cattle. At Tendergrass Farms, we offer both pastured pork leaf lard and pastured pork back fat. Pork fat comes in large pieces so you’ll want to chop it down into sizable, more manageable chunks (as shown below) As the fat cooks down the space it needs in the crockpot also gets lower. How To Render Lard In A Crock Pot. Cut the pork fat into small cubes, and add to a pot for stove cooking or the pot of a slow cooker. Here's the science on different types of fat, what happens as fat heats and melts, and the best way to trim meats before cooking to create the most delicious browned bark or crust. Supplies pork fat large clear dish cheesecloth freezer jars. For stove top – Set the burner on low. Back to the roots. Dip liquid from roaster and strain through triple layer of cheesecloth. My favorite reason to use lard? Place the fat in a saucepan with a lid and monitor the fat, stirring occasionally so the cracklings don’t burn. Preheat the oven to 300 degrees F. I render both, it is the only fat I use since my nursling is allergic to dairy and I to coconut. Heather Dessinger 80 Comments This post contains affiliate links. Watch carefully and stir often to make sure it doesn't burn. That will give you the highest nutrient content in the finished tallow. Every pound of unrendered pork fat should yield somewhere in the ballpark of one pint of rendered lard. Here's the fastest way to render animal fat, like tallow and lard, in the Instant Pot! I used beef fat (suet) but the process is the same for any other animal fat. Here is 2 kg of pork fat with skin removed. The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. (By the way, rendered animal fat is nothing to be afraid of! Plus, pastured animals have higher Vitamin D stores. Rendered fat is a clean, natural product that has been used for centuries before being vilified by companies producing cheap, unhealthy hydrogenated fats. Clear fat will start to render out of the fatty tissues. You can get this from a local farmer at slaughter time, or at a local meat shop (they may have to special order it for you). Cut into small pieces (1 inch). There are two ways to render fat – … Alison uses a stove-top, low-heat method which will render your lard snow white and delicate in flavor. For oven – Set the oven at 250oF. A person can render lard many different ways: over a wood stove, on the stovetop, in a crockpot or the oven. From there, cut it into little cubes – no need to get your ruler out. Some animal fats begins to smoke. Beef Fat (tallow) begins to render at a very low temperature. They say to cook until 190F because that's the temperature at which the stuff that actually makes your slow-roasted pork moist, the collagen, fat, etc. Also, the leaf fat from around the internal organs and kidneys is the most desirable fat compared to trim fat. Sometimes local butchers are willing to let go of excess fat at low prices or sometimes, for free. Table sugar and brown sugar begin to burn (burnt sugar stage). Within a day they had 10 lbs of beef fat for us, which I rendered into tallow the other day. Wash and chill fat. Let cool slightly. 350°F (177°C). I must admit, making lard did bring out the Ma Ingalls in me….made me feel right in the midst of Little House on the Prairie. This post explains how to render pork fat into lard and why you might want to do it. 1. That is a myth. 425°F (218°C). It's time to bring back the ages-old tradition of rendering fat in our kitchens! You can render lard on the stovetop, in the oven or easily in your slow cooker. Print Pin. 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