The Joy of Back Fat | Rendering Lard

[@lindagraff4842]

In Manitoba, we barely have any snow, it is Dec. 14th already. Hope fully we dont get a huge snow dump, but in reality, I'm sure we will.

[@sherylintheraw]

Grinding it up will give you much more rendered lard in the end. It's worth the effort. Also when you're taking the time to grind up your lard you can just portion up batch amounts of lard to use later for adding to sausage.

[@wendyme4835]

I was bout to leave a comment suggesting grinding the lard when I saw this 😊

[@shermdog6969]

I render with the skin on and just skim it out later. Wonderful stuff. Have made tons of soap with it.

[@oldtimerlee8820]

Same way I learned to do it. Have a 16 qt electric roasting pan, full of skin and fat, being rendered as I type. Fat & skin from canning Boston butts and pork shoulders ("picnic hams").

[@SerenityHomestead]

My grandmother always rendered down fat back and sautéed onions, Sauerkraut, a lot black pepper, and paprika to have alongside pork. It's especially good with fresh ham, roast pork, and pork chops we still do this to this day. So delicious!

[@genellroder3616]

Homesteady had a 3 part series with some butchers breaking down a pig, and he had some really detailed and interesting information about the different parts. He talked a little about leaf lard vs. back fat.

[@HannahMattox]

Ooh! I'm intrigued!

[@woodsie5796]

I dont now, but leaf lard is best for smokeless candles with bees wax

[@DoloresMoses]

I just rendered down all the fat from our two Brookshire pigs. I do the leaf lard separate from the rest as it's the best quality lard. We feed the leftover fat to our Basset Hounds, a little at a time of course and they love it. Gives them a real shiny coat as well. We have never fed it to our chickens but am going to try that today. Thanks so much for the great video! 😊

[@Mike-mn8wy]

I'm 3 yrs. late to the party but..Great video.. Yeah, I love small towns like that and the folks that live in them. Where a handshake is still a binding contract and one always seals the deal too💯🇺🇸

[@lesliesnuffer254]

I like when you have scraps “Oh I’ll give it to the chickens” I guess they eat anything.

[@tammyt870]

they do ... chickens are omnivores ... opportunistic eaters. They are basically pigs with feathers.

[@chrissnina]

Lol the look on ur face when he took over cutting the whole bunch.

[@chrishamill3170]

Nice to have lard on hand.

[@lizcurrier2620]

Love, love, love homemade lard. So much better than anything from a store.

[@dmacisaac9382]

I just did 3 jars of tallow and yeah , I enjoyed rendering it , the smell was great and I did mine in the crockpot 😁 plus there's something to be said about making an old fashioned skill come back to life 🥰

[@sandrareaves]

I thoroughly enjoy rendering lard. It’s cozy, homey, annnd...cracklins! 💚👩🏻‍🌾

[@cindylong8056]

Thank for showing how you do that. It seems like you got a lot. Picturing a regular Crisco can that you buy at the store. That was really cool! I could do that, and you taught me how ❣ coolbeens. Hey guys stay well and careful.

[@SuttonsDaze]

You are not alone! I thought I was the only one who procrastinated rendering our lard........haha

[@jacknoller1730]

For many years of processing hogs. Skinning the hog with all that back fat, we cut up with the skin on, placed into a large cast iron kettle and cooked down rendering the lard. The pieces left in kettle were placed inside a pillow case then put into a sausage stuffer, squeezed down rendering more lard and we had all those wonderful cracklings (skin & fat) to enjoy. You don't know what you are missing by processing only the fat into lard.

[@oldtimerlee8820]

Same here. Skin and fat rendered together with cracklings at the end.

[@marilyncapehart663]

My DaD brought a Half of Cow 🐄 and shared with his best friend the other half. I do not think my Dad new about buying the bones for my Mother to make Stock or broth I do not know if she new how., but we had Plenty of food always., We was from the City. Thanks for sharing 5-9-2022👍🏽👍🏽

[@debbiealtman4572]

I love small towns. Our town is 1,200 people or so. We drive 34 miles to Walmart in a town that has 10,000to 12,000 people. Or go 2 hrs to Aldi and a super Walmart which we do every other month.

[@WilletteB]

I've watched my mother and great aunt cook pork fat in a big cast iron pot on an open fire when I was a little girl. They always talked about how cold it needed to be for hog killing weather. Interesting time to see this in action. But then that makes me older than dirt. 😆 Thanks for sharing, Rachel. ❤🙂

[@oldtimerlee8820]

Grew up the same way. My father manned the castiron pot. I still have the pot. The same one my mother used to heat water for laundry before REA brought power lines across our land.

[@debbiemusgrove676]

Always great to have help. Makes the process go buy a whole lot faster no matter what you’re doing.

[@Becca_H85]

Reminds me of the slaughter process at my cousins farm, when I was a kid. It was a family and neighbour thing, where you came together and then started the process of slaughtering and process the animal. Things like minced meat, liver and blood sausage, Bratwurst, but also soup from the bones and something that's calles Wellfleisch, which is cooked meat from the belly and head, rendering lard and all those other things, which can be made immediatley, were done in a weekend and celebrated with a Schlachteessen (feast after the slaughtering process with the freshly made products).

[@1870s]

Fun

[@Becca_H85]

@@1870s totally. 😂 I mean the feast at the end surely was.🤭

[@tonyarueff3230]

That is a great tip for repurposing jars and screw top lids from store bought items!

[@mbkelimo]

This is so wonderful! I bought a hog this fall and asked for the fat and have been looking for videos to render it. This is fantastic!!

[@mariagarcia-po6kl]

Hi. Rachel. The video on rendering fat is not bad. Some of the fat, I use it for cooking rice, and also beans as well. I cook anything with it. God Bless you. Have a great night. Or for you, a great day. Be safe. Maria ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

[@willow8094]

That's a process but definitely cool and perfect for the pantry shelf ,well worth the time and effort .

[@cazzaa4982]

That was a genuine education. I wasn't aware of the different types of lard until you mentioned leaf and fatback. Done a bit research, and it was really interesting. Thanks.

[@whimsicalrootshomestead9789]

So she WAS saying leaf lard. I thought she was saying beef lard and I was just not hearing well through my phone. Thank you for clearing that up.

[@robinmc0628]

Thank you! Loved this video!

[@mommas2470]

It's not really a difficult job, just a little time consuming. I like to use a double boiler just because it doesn't scorch. I set baking racks in the big roaster oven and then set deep stainless steel or glass bowls on those... fill the bowls with the chopped fat and then fill the roaster oven with water...Having it available for cooking is priceless.

[@debramacpherson3017]

The electric roaster works great 👍

[@lindamyers953]

I just paid w/tax, $21.00 for 14 oz of leaf lard from Amazon! You're so lucky you have the option of being able to raise your own pigs. I have really been enjoying your channel and look forward to each new video!

[@DebbiesHomeplace]

Happy Birthday Todd! Time consuming but worth it in the end.

[@parnellbeth]

I am old enough I helped dad render lard in 3 big cast iron kettles. Back in the 70s. At that time we could still buy the metal lard cans new that held 5 gallons of lard. We sat them in a shed and that is where they stayed year around. The lard would be hard as a rock in winter and like oil in summer.

[@oldtimerlee8820]

Did the same thing as long as my parents butchered hogs. We called those tins "lard stands". Ours stayed in a pantry installed under a set of stairs. Cool, dark, dry.

[@hrisaacs07]

I’m actually getting ready to leave to get a whole bunch of fat from our butcher. It’s not pasture raised but it’s definitely better than what we can get from the store

[@iprincessirene]

How do I ask for it, they just looked at me like they didn't know what I was talking about

[@debramacpherson3017]

Thank you🙏🏻❤️

[@AliciasInTheKitchen]

I just tell people that back fat renders down to a texture more like bacon grease, and leaf lard is more like shortening. I am a little surprised you don't eat the cracklins, but I grew up eating them in cornbread, so to me they are a treat.

[@1870s]

Nope but my sister does

[@monazuniga6499]

I dont live where I can have pigs but still interesting to watch.

[@DoubleQz]

I bought some leaf lard and back fat today. I will render it once it thaws.

[@nannygeorginasmith3938]

Found this really interesting. Thanks for sharing 👍😎

[@fallenangelwi25]

Such an amazing skill thanks hun!!!!

[@lesliesnuffer254]

Todd is skinning the piggy just the same way you skin a fish fillet.

[@tinafisher]

thanks!

[@gailreese4699]

I just finished a large batch of fat and i used my large roaster. I know a lady that has 3 lg. roasters to do hers.

[@HannahMattox]

That was extremely interesting information from a baker's standpoint. I know bacon fat, at room temperature has that creamy and super soft texture, but lard that you get (mainly) specifically for baking is thicker, more stable. Totally cool insight!

[@missourigirl4101]

Very interesting

[@halfcurly]

I learn so ,I have from you. Thanks!!

[@elizeduplessis7920]

Love your videos💕💕💕💕

[@ElizabethStapleton_Ohio]

Glad this pop up I'm wanting to try this thanks for sharing with us ❤🌻

[@jchai1343]

That was interesting ,a lot of work !

[@beverlyf6603]

I have always had the same results regarding the color and texture of leaf vs. "other" lard and tallow. The leaf is slightly whiter, slightly more opaque and stiffer every time. I imagine it has something to do with the specific fatty acid profiles but I've never gotten a good answer. I always grind my fat before rendering too, it takes an extra 30 min, but I can cut down the time in the oven by an hour or more and my yield is higher as well.

[@sheilamesick96]

Love your videos

[@mio.giardino]

I still prefer grinding mine up, I think there is less of a chance of burning it and yes, it’s so much faster. I think you get more too but don’t quote me on that. I tried the coffee filter but it clogs too fast, cheesecloth is best.

[@indianne9781]

I grind mine as well, ain’t nobody got time for all that cutting and chopping, not to mention the extra time it takes to render.

[@brylenebutler]

Yay!!! Lard is the best!

[@TheOtherSideOfAlex]

Not sure if I'd get the same trust in a rural area, but it would be amazing to feel that.

[@leilaniaki344]

Learning alot.

[@cherylsigler]

Oh wow I love goat soap . I wonder if that is made from lard ? I use lard for tortillas but I don’t know if the same ? VERY INTERESTING *** You are Blessed to have this Gold in your home . Thanks for Sharing👍

[@scottstephenson9597]

Love this month, I wonder how to render lard.

[@elizeduplessis7920]

We do it differently here in South Africa. The way we do it. We also cut it into small pieces. But we fry ours in a heavy cast iron pot on the stove. We also leave about 1-1.5cm of fat on the skin which we then very slowly fry in the pot, until all the skin is bubbly and crisp. We then season it with salt and pepper. We call that KAIINGS. I'm gonna try to explain how to pronounce it the best I can Kai. ....the (ai) the same as the (y) in my Ings. ...the (i) the same as the (ins) in wins We then eat that with pap which over there is a nice stiff polenta. We eat pap whenever we braai with tomato relish and salads. Super delicious Please try 2 handfuls, or more if you willing😆😆 of skin with fat in your cast iron pot. I would love to hear what you think about it😆😆

[@coachcrystalcrabill9180]

Love this thank you!

[@aliciaherber4996]

So I finally was able to obtain some leaf lard from a local butcher. I am attempting rendering for the first time. I am sensitive to smells and wondered how bad the smell is going to be if I do this in the oven? I am a tad concerned because mine looks quite spotty so blood I am assuming? I really love the idea of respecting the animal by using as much of it as possible. Thanks for sharing.

[@melwhitworth3077]

Love watching your videos. I learn so much

[@kshoe5004]

Why do I wish I would’ve washed this first! I just rendered my first Lord and I did it too quickly thinking I could melt it faster and get the job over

[@alicesais770]

that's exactly what I was thinking cooking more!

[@mrswright2058]

We say fat back down south. Thanks for the information.

[@woodsie5796]

I am Torah Obsevant and don't eat pig of any form. I do, however, use beef tallow and render it the same way. There really isn't much of a difference in taste, but it hardens harder and spoils easier if left out. After rendering, I keep it in the fridge and melt it when needed. It seems to last forever, but I'm sure it doesn't. I use it to cook with, especially frying and anywhere I can. I also make bird blocks out of it adding seeds and nuts ; render a neither stor it in fridge and freezer or go right from rendering to pour about an inch in whatever size pan you want. Let it set a little in the fridge or add seeds and nuts or mealworms you want. And then put in fridge to set up; usually overnight. Dip a knife in hot water and cut to size of your cage or make into a ball for netted bags

[@1870s]

I love tallow for my body butter

[@TheMixingBowlHomestead]

OMG. When you talk with your hands and you are holding a knife… 😳😳😳😳 I was so scared you were going to cut him. 😂

[@glendavertner8906]

Would your big Roaster work for this job? Do you use the Cracklings in cornbread? My Great Grandma made the best Cracklings when I was a little girl. In Georgia I could buy good ones. But, here in Ohio, if I can find them they're not that great.

[@1870s]

No my roaster gets to hot in the corners, I think that's where heating elements are. Need more even heat

[@kimiyemlsmallgardendream8115]

So interesting thank you 🐖💖

[@marksaake]

I've used a sous-vide to make my last batch of tallow and it works really well. Don't need to worry about burning, and don't have to watch it. Are you going to make Chicharrón from the skin?

[@1870s]

Genius!! What temp and for how long?

[@marksaake]

@@1870s 185-190. I was making tallow from a brisket and ran the fat through a food processor first. Sous vide it for about 4 hours, but think it could have gone longer to get more of the fat rendered, but I got quite a bit. I think next time I'd just leave it overnight. No need to watch it as it won't burn. No smell, no mess, nothing to watch, super easy.

[@rachelspring545]

Would a filet knife help get it off the skin?

[@augustagootee6254]

Cool idea practicing them to get on trailer so u don't have hell of a time getting them on it .

[@vstarannie]

Use an electric knife to remove the skin. Take the skin and use the electric knife to make small bites, don't go all the way through if you can. Put oil, adobo, and red vinegar wine and put in oven until crisp.

[@jackiehorsley9263]

nice lard

[@hollynelson543]

Never have processed lard. I will learn from you

[@danielleosentoski520]

Does the lard usually have skin on it or can I ask for the skin off? Thank you!

[@terrisylvester7870]

How long does it last on the shelf. How do you store

[@elizeduplessis7920]

Now you gonna laugh what we also do is....we will take a nice thick slice of freshly baked bread, we then will spread set lard on the bread like butter, season with salt and pepper.......njammie😆😆😆😆😆😆

[@TheKyle22344]

Can you do this with beef fat?

[@carols1030]

Rendered beef fat is called tallow.

[@1870s]

Yes and we have

[@dpcsharr]

Rachel I watched someone doing this on top of the stove and they mentioned making sure the water was out of the lard. What do you know about this and is that something you do too?

[@dpcsharr]

Oh I didn’t wait long enough. You mentioned the water. Lol. So my next question, how do you know the water is out of the lard.

[@1870s]

Very important otherwise it can go rancid. Typically if it's not popping anymore the water is gone

[@dpcsharr]

@@1870s thanks!

[@ericawaymaster2919]

You have been a busy bee.

[@opalezell319]

Where did y'all buy pasture pigs??

[@1870s]

We raise our own

[@1870s]

There's a breeder in michigan called Cardinal farms

[@robinmc0628]

Do you not save the meaty pieces to render them into cracklins?

[@1870s]

No we put in our sausage making fat pile, we don't eat cracklings

[@rutten69]

Can i use all type fat ( pork, beef etc ), or just pork ?

[@1870s]

You can make beef tallow as well.

[@opalezell319]

You can use your roaster.

[@1870s]

Ni my roaster gets too hot in the corners

[@debraraiche3327]

quit a job....but well worth it!!! Thank You!

[@unserekleinefarminschweden8899]

I like your glasses 😎

[@1870s]

Thanks me too

[@dorothyrhodes4657]

You need a grinder electric

[@idanyella1]

we do this process in Romania, but we let the skin on

[@fallenangelwi25]

You can do this in the crock pot too!!!

[@libertymicrofarm6032]

Leaf lard is the flavorless lard that’s great for baking or anything else you need fat for. Back fat makes a good lard, but it does have a porky flavor to it so great for cooking, and while it can be used for baking (savory) it’s not so great for sweet baking because it does have that slight pork flavor. The more you trim it the less the pork flavor

[@libertymicrofarm6032]

Additionally, most of the scraps you cut off can be rendered down and make cracklings’ 😉 Yum!

[@1870s]

Don't eat cracklings here

[@elizeduplessis7920]

I see now more to the end of the video you talk about crackling I think it will be more or less the same😆😆😆it's just in the pot it gets a different flavour from in the oven

[@jearlenenunn7015]

Thank GOD you go help from TODD.

[@ciniminis786]

Can you make pork rinds with the skin?

[@1870s]

You could but not our thing

[@melwhitworth3077]

A skinning knife will make this process a lot easier.

[@TheMixingBowlHomestead]

I think it’s easier if the fat is somewhat frozen.

[@iprincessirene]

Is lard same as Tallow.? I think I remember reading something about Tallow being fat around kidneys? So I haven't been able to get any. I really want to so I can make soap and lotions and what not. I went to the butcher and asked them for Tallow and they just gave me the weirdest look. They said they don't sell that. ☹️.

[@1870s]

No tallow is beef fat rendered, kidney fat from pigs is the leaf lard I was mentioning

[@28cotton32]

Put it in the freezer. That's how we used to do it when I was younger

[@davidchurcg4052]

Here's an idea grind your fat pryor to baking might render more fat out

[@fourdayhomestead2839]

My processor didn't give me the extra fat from my hog😒. My next one, I will get it. I'm almost out of lard.

[@1870s]

Yes you have to ask for it

[@janemccroskey5477]

Who would have thought that you could make lard in your oven.

[@jearlenenunn7015]

You will yield more lard if you grind the fat instead of rendering it down in cubes.