A WHOLE YEARS worth of LARD in 1 DAY

[@TheMoppin]

This woman and her kids is what america needs. She is an inspiration

[@stephaniel8164]

When I think of America and traditional values, THIS is the kind of family that comes to mind. These children will be hardworking, intelligent, kind, respectful adults. It makes me so happy there are people out there really homesteading and raising their families right! God bless y'all!!! 💜

[@janekirchner3716]

Exactly. My grandparents, parents, me, my grown children and now their children have been doing this for generations. To step up our game in my generation my husband and I have taught our children how to live off the land also by hunting, fishing and canoeing to get from point A to point B. I'm 3 parts Native American Indian and it's just our way of life. As far as not cutting or grinding the fat...you end up with cracklings that you can eat.

[@marcelploeger8286]

i agree 100% Stephanie 😇Amen

[@fegondra7827]

​@@janekirchner3716

[@kfl611]

And I'm sure will know the value of a dollar too ! And the value of saving those hard earned dollars for a rainy day too !

[@heathersimpson8044]

@@janekirchner3716 ⁷⁷

[@margaretthompson6391]

I’ve worked in kitchens for years and I would suggest that you invest in a plastic trolley from a restaurant supplier. It has 3 tiers, wheels and a handle for pushing and steering. You could have carried the lard on it so you don’t strain your back, kept the box at an elevated level without taking up counter space and most importantly you could store the finished jars on the three levels (you would still need a towel underneath) while the seal sets. Because the trolley is on wheels, you can push it to whatever space that works for you…counter space preserved. Think about the canning season and the volume and multiple projects that you have on the go!

[@joyceterra2265]

Great tip.

[@coramdayo]

Great idea!

[@klayed]

super invention

[@yourstruly9448]

Fantastic suggestion 👍

[@blissfulacresoffgridhomest2098]

Kick butt awesome idea. Now to figure out where to put it in my small 500 square foot home! 🤔 Sweet!

[@cornelianesseth5802]

A great tip for the leftover cracklings I blend them with salt in a food processor to make a fatty paste that I serve on toasted bread with fresh garlic. It is divine. Also, it could be added to sauces as a flavoring.

[@lescommercantesdindochine1954]

Incorporated into a compound butter is magnificent as well.

[@blissfulacresoffgridhomest2098]

Great idea! I will be doing this soon!

[@rainnmoon114]

Sounds like some type of pork bullion. Sounds delicious!

[@DayuhansDiary]

I’m coming over for dinner

[@leslilangsmith2409]

Now THESE are the kinds of video's that I love! The step-by-step showing of what you are doing for a project start to finish is wonderful. Thank you so much for this video. Love it!

[@Maplecook]

These videos truly are great!

[@annrenteria1]

I so agree. Excellent video and wonderful kitchen help. The girls are precious 💖.

[@quilteveryday]

Question??? Iguess I got 4 pound of render lard. I heated low n slow never full boiled. Label from locker had sodium Bicarbonate in it. Was it completely done as soft n smooth like tub of butter before I melted it? No cracklings or other visual imputities.

[@diannecass880]

My grandparents on the farm always did this outside over a wood fire after fall animal harvest. They also had a huge copper kettle. Your have a great process, but I would want to do it outside to keep the fat from the air out of the house. They made the purest white shortening I ever saw. The girls are precious good helpers. Such fun! 💕

[@ShaferHart]

Unless she can setup a stove outside it's not practical. The smell goes in a few days.. it's part of the fun 😁

[@jfwright1573]

Being so young when my Greats and Grands went Home has left me with very little knowledge of so many "How to's". I'm so very thankful for you guys sharing the wonderful information you do. You guys are my missing links, filling in for family that were not around to pass down all I needed to know. Thanks again for this kindness and God bless your wonderful family

[@sandrabulluck1896]

Amen! 🙏🏻

[@stephanieramsey2440]

BIG HUGS

[@deannawillis9678]

I am in the same boat! My grandmothers we're both Home by the time I was 4, so I didn't learn a thing, and having to learn everything from KZbin. Thank you for teaching me these beautiful skills, cause the way things are going, we are going to need to know all these homesteading skills.

[@dutchess1960420]

I seen you had 5 gallon water jugs on the counter what's in them. Curiosity

[@tnsoftailrider]

When I was a kid (circ. 1960), I helped my mom and dad render lard. We did it over an open fire , in a large cast iron caldron. It was my job, as a 6 year old. to manage the fire. I learned very quickly how to keep the heat just right. My dad loved cracklings in his cornbread. I just liked eating them like pork skins. This brings back a lot of memories.

[@802user]

ahhh how did you do it without burning them?? I just did some yesterday (bear fat) and burned it ALL. I'm devastated.

[@brendaglanzman2066]

I think this is the first time I've seen all your children at once. They are beautiful kids and a beautiful family.

[@ginaberrie2608]

I'm wondering if you bought all that fat or if it came with your meat order? I've never gotten so much at one time before. If anyone can tell me if animal fat is something you can purchase by the case like that or if you have to get it with the purchase of an animal from the butcher. I just received the fat (beef tallow) from a steer and have it in the freezer, I'm looking to do something with it but it will be my first time, not sure what I'm doing really. That's what I'm doing here, trying to find a plan. KZbin University.

[@FullmerFambamily]

@@ginaberrie2608 you can usually buy fat from your local butcher.

[@graceoverall]

​@@ginaberrie2608 They apparently have cows. That's the best looking fat I've ever seen. I want some cows so bad. They're funny creatures.

[@billynomates920]

@@graceoverall yes they are!😄

[@dorothywarren426]

@@graceoverall the lard is from pigs. But I think they raise beef too.

[@lidiasoares5675]

Wow!!! I thought I was the only one still using lard, for baking!! As a Child, that was what we used for cooking , and frying. Thank you for sharing it. God bless.

[@chachab9239]

My parents and mom’s family processed hogs each year around Thanksgiving time. The fats were cooked off with the lard being stored and used the cracklings for seasoning for cooking some vegetables. I get my lard from a restaurant that saves it for me. Usually 4-5 gallons each year. Old ways back in style.🙂

[@tinaknelsen1428]

I never knew how this was kalled in englisch i am menonite so i speak low german but whe do this the same day whe proces oure hogs but whe just put It in cantainers and freeze It and take out small amounts as whe need It and the crumblings whe also freeze and heat up mostly for breakfest with homemade bread and jam

[@cunnipa]

@@tinaknelsen1428 Schmalz in German? Most Americans don’t use lard, since we were told it was unhealthy.

[@peterjones7895]

Have mangalitsa pigs.great lard.

[@douglasjackson8571]

Anybody use online recipes Here?? Otherwise known as schmaltz in our countries

[@desireedusseau1769]

I'd like to see an entire video on recipes you use the different lard in. I mostly cook with olive oils, but we're looking forward to buying whole animals from a butcher and I'm eager to utilize everything. You are the best calm and thorough teacher. I love your videos! ❤️

[@jacobswife23]

I use mine for just about everything. Frying or scrambling eggs, sautéing veggies, making refried beans... i use it just as i would use any other kind of oil. Its great. 😊

[@MissBetsyLu]

​@@jacobswife23 lol. What's your colesteral? Lol. Many blessings everyone.

[@jacobswife23]

@@MissBetsyLu Lard is one of the healthiest fats you can use. My health "stats" are great.

[@jacobswife23]

@@MissBetsyLu I'm assuming you meant cholesterol?

[@MissBetsyLu]

@@jacobswife23 lol. Right! Many blessings everyone.

[@blhughey1969]

This was such a good video. I love how you talked about the value of grinding it. The discussion on bubbles was awesome! You're straining process is spot on. Seeing your haul and the differences in color was helpful. Thank you. 7 hours!!!! Amazing. Great helpers!

[@Marilisbeth1]

The best way to raise a family is doing this kind of stuff with the kids. I love it.

[@cherylpresleigh6403]

My reality is that I will likely never have the pleasure of doing this, at least at this level. However, this was one of my favorite videos of yours that I’ve watched! Not sure if it was seeing you with the children or the excitement of how you use everything but I loved it!

[@wynngwynn]

I literally drain beef tallow from ground chuck I get from walmart and use it in soap lmao. It's super small scale but honestly you don't need to have tons of fat to not waste it. I save each draining and after like 2-3 tubes of beef I have enough for a loaf of soap lmao. (8 good size bars)

[@iluminameluna]

@@wynngwynn I was going to comment if this family ever made soap with their lard. I buy lard for soap but it's because I never eat enough meat to really create enough grease to save it for soap. Love what you do, though, it's what my paternal grandmother did on her homestead in El Salvador, of all places. Ppl think the US invented being resourceful. They haven't found the videos made by Ukrainians, Polish, Utlavians, Siberians, etc. They have amazing practices for preserving just about anything you can put a name to, and some things you'd NEVER imagine was even edible!

[@monicas2461]

I don’t eat pork for religious reasons, but I still enjoyed watching the family working together!

[@NikoaidanielovichNazarenko]

That atmosphere is off the hook. Great stuff Godly family, Gosh it remind me my youth in Tanzania, You are among the coolest mum, Words aren't enough to comment on your humble yet educative post, Thanks for sharing the lard tech, Greetings to your children especially the young one! She is adorable,

[@coopie624]

Great memories! We used to render our lard in a 100 gallon cast iron cooker. Cracklings are delicious and make the best cornbread! Thanks for this great memory!

[@BjornBear21]

I’ve made lard many times but never ground it. It’s amazing how much more it makes lol. It’s more than noticeable, it’s drastic. Great job.

[@oliviaphp]

My mother-in-law taught me to use the “overcooked” lard for making the masa, or dough, for tamales.

[@corbinmcwilliams5056]

I do the same thing every Christmas

[@Jean-tt6on]

Yes, Manteca/lard that tastes porky/meaty is perfect for tamales, tortillas, and refried beans!

[@tookitogo]

On my last visit to family in Guatemala, I had my aunt show me how to make Guatemalan tamales (which are rather different from Mexican ones) and chuchos (which are much like Mexican tamales). Her masa began with lard bought from the central market, and it indeed was that roasted, deep golden color with real pork flavor. (Yes, the tamales were delicious!)

[@gretap3917]

We cubans put it on the congris we make wich is the black rice and beans ,you make a good sofrito ad the fried lard (empella ) and is so good. 👌

[@kimberlydelagarza8899]

Loved this! Loved watching your sweet family all helping and working together to make the lard. The girls singing was so sweet! Such sweet memories being made!

[@jewelcitizen2567]

Lard/Fat has been consistently maligned by the Food Industry when Sugar was ALWAYS the real villain.

[@r.tothea.tother.4221]

What all do you use lard for?

[@jewelcitizen2567]

@@r.tothea.tother.4221 It’s just great to cook with and like the lady mentioned, leaf lard is an exceptional product to utilise with baking

[@r.tothea.tother.4221]

@@jewelcitizen2567 I've never used it, so I'm very unfamiliar with it. Lol. My mom might have used it for biscuits when we were young.

[@jewelcitizen2567]

@@r.tothea.tother.4221 There’s a breed of pig known as Mangalitsa (Hungarian in origin) you might have seen them, they’re really hairy almost like sheep. Their leaf lard is really highly prized, along with the rest of their meat. They are renowned as a breed for having a very high fat content.

[@davidbrogan606]

@@ShadyD365 Agreed. Veg/seed oils are bad. They are full of omega 6 and cause inflamation.

[@jomomma1512]

I love this video! Heading them baby girls sing just made my day!!! In these troubling times, we all need to stay focused on the Lord, our family & our work!

[@gracehillgranny5445]

Definitely one of the best 'how to' videos I've watched. How well your children worked together in harmony and in good spirits is a true depiction of what a wonderful mother you are with your family. Your family is beautiful inside out.

[@rebekahpagedesigns]

This video has put me at ease. I have pork fat in the freezer from last fall that I haven’t rendered because of lack of experience and no one available who knows how to hands on teach me. I feel so blessed to have found you here. I felt like I was in your kitchen and now feel confident enough to get mine out of the freezer!

[@tanarehbein7768]

Great video! Loved the "day in my life" approach. Really cute kids, mamma. Because of your lard video I now use about half the other store bought oils/fats in the kitchen compared to my pre lard days. That means I'm spending much less on this type of ingredient and my pie crust tastes much better!(probably healthier than the crisco I used to use)

[@meganclayton6785]

We gave up idle screen watching for Lent and are only watching things that pertain to our life and our goals for homesteading. This is definitely one of those videos!😍 I took a whole page of notes and saved the video for when we process our lard in a month or so! God bless you and your family!❤️

[@bridgettleming8700]

Love this!!! We too, observe Lent.

[@meganclayton6785]

@@bridgettleming8700 this is our first really observing Lent as a family! It’s so special to know we can pass on our faith to our children. Right now they are 7, 3, and 2 and the youngest two don’t really understand why we are doing it but we try to explain it to them the best we can. Our oldest actually has a really good grasp on why and I’m so proud! God bless you and your family. ❤️❤️

[@maryjayne8746]

Your timing with this video on pork fat rendering is perfect! I was trying to find a proper tutorial yesterday and wasted so much time looking for a decent video. You covered absolutely everything I needed to know. This is a KEEPER ! Thank you.

[@carmenfarmer337]

If we don’t have a farm and raise hogs or cattle, how can we get the lard to begin with? Thank you for all that you share.

[@osok3121]

@@carmenfarmer337 Contact a local butcherer or slaughter house. Most times nobody wants the fat off their steer or pig and you can get it pretty much wholesale. Just understand yer gonna have to trim it before processing like she did. Remove as much muscle tissue as possible before rendering.

[@abigailg9188]

I always enjoy your videos, but getting to come along on a family venture where everyone is pitching in was so great! For a few minutes, I was transported back to my youth when my sisters and I would be working in the kitchen and singing together. You put a huge bright spot in my day! Thank you all!

[@gafairbanks2434]

Ahhh the days when families worked together. In the end the boys left these jobs to "party with friends " and my Grandmother, father and I were left to do all butchering, rendering etc. Guilt never stopped them from eating all processed tho! Like I always said...they'll come home when their hungry (everytime!) Thanks for the trip back in time 50+ years, really enjoyed 😉

[@Anattiti100]

This video is just too wonderful ! Your kids are amazing and it was great to watch you in your natural daily environment as the chore and the day progressed.

[@olenabyelan1426]

Thank you for your video. We did this back in Ukraine and used this lard. The cracklings were added to the mash potatoes when making dumplings. Or fried onions with the addition of cracklings. It is very tasty and healthy.

[@Bee_Cathy]

Could you share the make and model of the grinder. That would make processing go so much faster. Great video.

[@medicvaldez]

Scrolling in..looks like an LEM grinder.

[@HomesteadingFamily]

It is an LEM (aff link) amzn.to/3KtKpDq

[@1959jimbob]

Thank you for doing these videos, especially this one. My family rendered lard every year during the winter in Georgia. I remember the job well, but, you did an outstanding job in explaining how to do this correctly. Even this old dog learned some things, that I didn't know, and you helped stimulate wonderful memories long suppressed. Thank you again for doing this. Now if I can just find a replacement cutter blade for my grinder. :)

[@herhomebook]

This was so great! I’ve been rendering lard for years, but I picked up a lot in this video! It was also so fun to see the whole family working together!

[@vivianramsay2527]

My 'Amen 'for the life skills and nurturing home life that your children are receiving ! Happy for you all! I'm grateful that you and your family are willing to share your experiences as many folks are returning to a greater self reliance . Just about anyone will find some small things that can be incorporated into their lives by watching your examples. Again my gratitude that you've decided to" step up to the bar"! Be safe!

[@PlowAndPantryHomestead]

Thanks for this! I've been researching rendering lard and this is the best, all inclusive, source I've encountered so far.

[@suemar63]

My goodness. I don't know HOW I ended up here......but so glad I did. You are amazing. Your family is amazing. Wow. I feel I have a lot to learn. You really do a fantastic job of explaining things. Thank you

[@conniewallace7529]

That was nice to learn, but I most enjoyed seeing your precious children. God bless!

[@deborahwiles6158]

I love the family Helper's joy, it's refreshing to enjoy their 🎼🎤🎶singing and playing I learn so much from your family videos

[@lindachandler2293]

Beautiful lard. I was taught to put about a cup of water per a hog's worth of fat. It always cooked off and we never had any trouble with it keeping. I will agree your way works wonderful.

[@laurierector7290]

I rendered lard about 3 weeks ago and searched high and low for instructions. I finally came across you older video which helped tremendously. However, this video is even better. I also over cooked some of mine and I had some turn out beautiful. This video sums up all my questions. Thank you!

[@joyceterra2265]

I rendered my own lard for the first time this fall. I still have about 250 lbs in the freezer to render. This method of straining is a lot easier than how I did it. Live and learn. Will definately be using this method from now on. Thank you. Great idea for the small cracklings. I never gave that a thought about being able to use them. What a waste because I threw the first ones away. Dang. Will not do that again.

[@MissTippiLu]

I enjoyed this video. Those crackling are sold on Amazon as KETO friendly breading. Nice for breading chicken or pork chops.

[@joyceterra2265]

@@MissTippiLu love the tip. Sounds delicious too. Thank you.

[@warddan2002]

Where do you get your lard?

[@joyceterra2265]

@@warddan2002 We butchered out 3 pigs. But you can go to any butcher shop and they will either be glad to get rid of it free or charge a small fee. You can get beef for suet as well as lamb for tallow.

[@maryshew9308]

Hey, Homestead family--I just found you! And I'm so impressed! You have perfected the process of 'providing' for your needs! I am in my 80's and your video's remind me of how we used to do--without the modern conveniences. Thank you for this lovely video! I really appreciate this family and how you work with and help each other! God bless you!! ✝💝

[@leocookie9908]

This is the first video of yours ive seen, and i am OBSESSED you and your family all seem like such nice people, and watching how everyone helped you process the lard was a really fun time! Definitely subscribing to see more!

[@kraftzion]

Whole lot of wholesome going on! My canning pressure cookers do double duty as stock pots. I think paid 5 dollars for the last one I bought at goodwill. They hold 5 to 6 gallons. It amazes me that you can still get replacement parts for cookers produced in the 1950s. Great video.

[@lizhewes]

Good to know! I just bought an old fashioned Presto pressure canner at a yard sale for $10 and I can't wait to try it out!

[@tiffanydupree2861]

Really enjoy learning from you. Your family is so precious. Admire your patience and knowledge. Definitely going to do this.

[@damoriginal]

Just came across this video. I think I loved this one sooo much because it had your kids in the video. What a sweet family you have!! Truely blessed.

[@katherinehannah8721]

Video request: I would LOVE to get a tour of your kitchen area and even links to your appliances. I love your gas stove/range. Our family isnt as large but I definitely like to cook and prepare large like you do. I'd love to hear your thoughts on how you have your kitchen set up and any tips you have. We might like to build a house or remodel.

[@microcolonel]

If you have reliable electricity, induction cooktops are fantastic. Easier to clean and less risky when dealing with large pots of fat. Gas cooktops are romantic but they are generally quite slow, and require more ventilation.

[@whommee]

The skills you just taught those kids are valuable beyond estimation. I hope many watch this video and learn these skills too. This is a great video ! Our country needs content like this !

[@CountryViewHomestead]

I have a bunch of the fat from our last pigs in the freezer and I've been wanting to render it down. I tried it once before but it didn't work out how I had hoped. Thank you for showing me an easier way!

[@RobertGrissom-e3g]

I have found that I need to keep it below 220 degrees F if I want to keep the lard almost clear when it is hot. The cold large is snow white. I use small bread pans for 2 cups per load and they freeze and stack well.

[@scanyoursector5731]

You can extend the usability of the opened jars by storing them in the fridge. Just make sure you cap them so they don't absorb the taste of items in the fridge.

[@cindys.w.8566]

She has a huge family she doesn't need to fridge storage nor should you if you know how and when to use lard.

[@lh7501]

@@cindys.w.8566 Once the jat has been opened ,store in the fridge

[@scanyoursector5731]

@@lh7501 So you condemn me for suggesting storing opened jars in the fridge, then you turn around a say the exact same thing! So which is it?

[@scanyoursector5731]

@@franksmith7419 I didn't catch that it was two different people.

[@shellyholdren6120]

What a great video Carolyn! The kids are lovely! So nice to see them all. You have inspired me to attack our leaf lard, which has been a bit intimidating as I don't want to ruin it! Have much less than you had. Question...what are those large ferments on the back counter? I am endeavoring to learn this skill as well. Blessings!!

[@cocacolafiesta]

Great video of the family working together. Cracklings (chicharrones) absolutely delicious with a warm corn tortilla and salsa, yum! Love the info you give and this great grandma is learning from you, lol!

[@sUmm5er1979]

I am glad I stumbled upon your video. This is so wholesome and inspirational for today’s changing family dynamics. you guys are definitely a wonderful family! it’s such a pleasure watching your family helping each other and being respectful The kids are super adorable and admirable, kudos mom!!

[@debraschwicht9741]

Very interesting process! But I have an unrelated question: what are you making in the large bottles at the back of your counter? The red-ish and brown-ish liquids? Vinegar? Kombucha?

[@jos1321]

Ha Ha! I wondered the same thing as I was admiring her whole kitchen arena!

[@ifoundmyavalon]

I was going to ask that . Looks yummy whatever it is

[@lcplhall]

Same... lol the 2 in the center look like red grapefruit juce... lol

[@joycenagy3140]

Hope there vinegar. Just started my first apple scrap vinegar 2 days ago, 28 days to go.

[@jennylim1558]

What a lovely family!! Love how the kids chipped in to help out. It's a real family project. Beautiful kids! :)

[@EyeOnVenture]

FANTASTIC!!! I'm going to try this some day. What were you fermenting in those 5 gallon jars?

[@lizhewes]

I came to the comment section for the answer to that!

[@karenfraser6488]

I just stumbled upon your video tonight from my home in Australia. I love what you are doing. what really blessed me was hearing your girls singing as today was not good for a family member. Thank you so much for what you do. Have A Blessed Day

[@KitchenWitch423]

I love that the kids all participate ❤️ The singing was so sweet.

[@angelacox6105]

This is my favorite video I have ever watched of yours! I love seeing the kids involved and getting to be part of the video.

[@kuzadupa185]

Its awesome the energy you seem to always have and how often you have your children help you. A great way to pass along knowledge and culture.

[@rabaham]

Good bless your beautiful family. In old days Lebanon, my parents made lamb lard and the add minced meat that is used for cooking winter time. We still do it, mostly to fry eggs. Delicious. Will try it with beef lard. Thank you

[@HomesteadingFamily]

Sounds great!

[@michelleduncan9965]

Such a lovely & well done video, & such a lovely family. I doubt I'll ever render pig fat, but it was still so interesting & enjoyable to see how it's done, & very well taught. May God bless & keep you all.

[@MattyDemello]

I've been starting making my own foods like homemade bread, butter, ghee, and more. It's not easy, but it's nice knowing what's in my food. No preservatives. No GMO's. I honestly feel healthier making my own food. I also have some fruit trees, plums, 5 different apples, blueberries, and wild raspberries. It gives me enough blueberries to make smoothies all winter plus giving some to my mom & sisters. There's an absolute spot in my heart for homesteaders like you. I'm only just touching the surface. God bless you all. 🙏

[@ShaferHart]

we all have to start doing that considering what they have in store for us. fd up times.

[@MattyDemello]

@@ShaferHart yup. 💯

[@jillyannlowe7111]

I Raise Red wattle hogs in Northern California and last week was my first time making leaf lard. It is so amazing. I can't believe i have ever lived without it. I love your content shared ❤ thank you

[@Gran-T]

do you sell the fat?

[@jillyannlowe7111]

@@Gran-T i don't sell the fat at this time. You can go to your local butcher shop and ask them for leaf lard fat. I sell piglets if you are ever in the market.

[@jasonreed9429]

THANK YOU, for posting this! Being raised by my grand mother and being poor we raised most of the meat we ate ,including a hog for the freezer every year .Butchering day also ment rendering day, and as young as 6 i was taught to use a knife to cut up lard for the rendering pot, after the lard was rendered, but before the cracklins were still warm ,we used a sausage press to squeeze(as you mentioned in the video) out every bit of lard we could ,which was cooled and put in the freezer, i realize now it could have been done so much better ,as the way you grind the lard , and neatly can it, thank you for teaching so many a new much more efficent & neater way of doing things!

[@julesanderson552]

Spectacular teamwork! I'm so glad that I ran into this video today as I am currently rendering lard from the two pigs that I butchered a couple months ago. I use my huge electric turkey roaster, I do all of this outside because of the heat and the greasy mess I inevitably end up with in the house.

[@robertbentley7468]

Made my first run of lard yesterday. I used a crock pot, no water. The cracklins didn't turn out the way I thought they should. I plan on using them to make breakfast gravy and canning it. Thank you for your guidance.

[@carlabeck9913]

I loved seeing your kiddos and all the help they give. I need to be giving mine a few more responsibilities....Builds character and bonding :)

[@YeshuaKingMessiah]

It also gives them SKILLS

[@dianebeecher3990]

Thank you for this and all your other videos! This one brought me back home in Bulgaria some 60 years ago. My mother rendered lard during the winter and kept it in a large pot in a cool basement. It lasted us longer than a year. Then she made the soap. And the crackling were a favourite snack during the winter. So very proud of you and your family. Keep on sharing your wisdom.

[@tallcedars2310]

I will try leaving some in the pot as it will save jarring. Will do some in jars as I have not tried that either🤗. Love experimenting with different ways! Thank you💖

[@terihomer5316]

I remember making lard as a kid with my mom and aunt. You brought back a six decades old memory. Thank you.

[@mudoh2131]

How lovely to see the children helping out with this big job. Real family time. Special.

[@rimmerableful]

My grandmother organized us and had us participating and learning like your children. I bet each of your children are happy to pick berries and make jam, and baking such as breads and cakes. And no doubt they will know how to sew on a button or two. Loved this video and Gus too.

[@shandra413]

You inspire me! We currently live within city limits but will soon be out of here! Our house just sold and we’re looking to be in the country and ina place where we can be more self sustainable. ❤

[@victorialg1270]

The tiny bottom cracklings I put on my salads. Job well done girls. I enjoyed following along your project. Using over a quart of lard per week is alot. But such a good source of calories for your family.

[@matthewr1207]

While a quart is a lot I believe they have near 10 in their family.

[@janetbade2774]

I've been watching you for a couple of years, and I'm so impressed with you and your beautiful, helping g out. You rock as a parent and so I'm so happy to see your girls helping out! Bless you :)

[@jessicaazzola6703]

I love to see how you and your family all work together. What a blessing!

[@sravyabuddha4801]

Out of all the videos , this is the best, not that others are not, but seeing how kids are helping and seeing your family together, felt happier.

[@amyharris7337]

I just loved seeing your kiddos helping you out and hearing them singing was so beautiful ❤️

[@nixbondi]

I'm so jealous. How blessed are people that have this much lard. WOW! I live in Sydney and lard costs a fortune. Oh and what an adorable family. It reminds me a little of my mum and I back in the day when I was a wee one and she would direct in the kitchen too. Ah the memories.

[@sherirucker4296]

Wow! That looks and sounds like a big job but so worth it! Your children are so adorable and such wonderful helpers!

[@CroAglo]

Wonderful video!! Thanks for sharing! I want to do this one day, but I can see so much of the success in this relies on experience. Like the vinegar wipe, how everything looks color wise, the double staining, etc... Tons of useful information here! Again, thank you!

[@johnparkhurst825]

One of the best videos you've made and you have a lot of great content.

[@theurbancamper5410]

It is so heartening to see you and your wonderful family. Thank you for such a great and informative video. God bless you.

[@sharonsopczynski1192]

My grandma used to put in the oven and we would eat the crackling’s and she would make batches of pie dough then freezer

[@KyGun]

People these days do not know the importance of canning and preserving. Especially the importance of teaching your children. Some places have made it illegal to even grow a garden. This is a lesson that teaches a child how to take care of themselves and not rely on anyone for anything. Its always nice to have friends and family to join in and help but this teaches a skill that lasts a lifetime. Me and my wife experiment all the time with canning and we find we get better as we go and you can almost preserve anything if done right. We even do dry canning. It is a good way to preserve your dry goods and give them a longer shelf life. Awesome videos. I hope your videos help motivate people to preserve food for themselves. Its starting to become a lost art. I use your videos all the time for new and better ways to store food for my family. Your beef stew is next on our list.

[@GrainFreeHomestead]

Love this video!!! Great info, thank you!! We're getting our hog next week and I will be rendering the lard. I've done tallow before, but never lard, this video has been a big help!

[@HomesteadingFamily]

That is awesome!

[@LauraNielson-b3g]

I'm only an empty nester of one so I'm so glad you have help with all of that. It's not as difficult as I thought it would be. It's very interesting the different colors of the lard and what you will use them for I liked that too. Kids are different definitely a stage of your life so enjoy every minute that you have with them. I had five kids My oldest is 16 years older than my youngest and I still don't like the feeling of being an empty nester I like having my kids around. Thanks again for another great video!

[@debralynnbailey6527]

Thank you with the world as it is today I’m stepping up and getting things done up. Made a lot of Bird suet the other day. Now I will work on this 💗 thank you

[@Iamterrij]

This is the most thorough video that explains everything in detail that I’ve watched. So exited to render my first lard this weekend. Thanks

[@HomesteadingFamily]

Glad it was helpful!

[@lbcustomleather]

This was a great video! Thank you for including us in your day ❤️

[@neliborba6141]

Beautiful. I cook with lard, but homemade is the best. My mother and my grandmother used lard in their cooking and baking. Love this. Those small cracklings can be used to make a flat bread that is hard like a cracker but is delicious.

[@benthere8051]

The small cracklings would work so well in some keto recipes.

[@hjohnson1223]

Loved the style of the video! The last couple years I have rendered lard & love it so much! My next goal is to turn some of the butter from my cow into ghee.

[@YeshuaKingMessiah]

U can can butter too

[@andywestrich9819]

I have been looking for this video for over a week. I saw it months ago and I'm finally ready to do this. Thank you for showing this.

[@HomesteadingFamily]

I’m glad it’s helpful to you!

[@EliB9619]

How does lard compare to saving grease from bacon to reuse? Might be an ignorant question but I'd really like to know.

[@sarahdonohue6233]

It doesn't have the taste that bacon grease does.

[@paulpurser8864]

It doesn't have any of the added ingredients they use when they cure the bacon.

[@Gran-T]

Taste is similar if you buy no nitrate added bacon, but salty and bacon grease still has the water in it. I'm guessing that's why it pops so much while frying.

[@eckankar7756]

I remember doing this as a kid....what a joy remembering my mother and grandmother, now long gone, and I spending the day rendering.

[@brittanyash8340]

I really love this style of video! Also love your tutorial. We are harvesting one of our pigs in under a month, and I want to render lard for my first time.

[@koosvandermerwe5615]

My late parents did this on the farm back then. Thank you for sharing this video.

[@jennifersinclair6044]

Questions. 1, do you worry about bacteria build up in your wood spoons? Do you wash them differently? I love my wood spoons but it does concern me. 2, how many pigs did it take to get that much? 3, what's the make & model of that grinder? It did a excellent job. TIA

[@redlily8101]

They (the smart people) claim that bacteria does not live long on wood, so throw out the plastic cutting boards and go back to wood. I would rather have wood in my food than plastic... ever notice the cut marks on plastic cutting boards?

[@jennifersinclair6044]

@@redlily8101 mostly agree. Not all wood is equal. I'm no expert, but I think even a expert many have trouble identifying the wood of one wood spoon or another. Is softwood or hardwood better? Wood is pores, so as long as it has access to good air flow bacteria can't grow. But that's only if it's completely dried 1st. These are just a few things I think about. I personally have no plastic tableware at all. I've never had a plastic cutting board. I'm 100% with you on plastic, it's disgusting. I really do love wood, especially as utensils. It has a great mouth feel for me. Which I know sounds weird. Most people only cook with them. So the concern of bacteria is eliminated by boiling whatever. But I eat with them too, so it's different for me. I'm weary of using bleach or vinegar again to clean them, bcz it seems impossible to rinse it off completely. So I couldn't use them for awhile. Any other cleaning ideas? Or do you think I'm just overthinking this?

[@fatzoe123]

Thank you so much for this informative video -- it was a real life saver because I had no idea what I was doing. Love your kitchen lots