How to Render Tallow or Lard

[@carolyngregory9354]

I’ve seen my Momma do this in an old black pot outside on a fire, and she would use the lard to cook with, and the cracklins would be eaten and used in cracklin cornbread, which is delicious with a pot of pinto beans. Yummy. I enjoyed seeing you bring back a lost art in our society. You are amazing and my favorite to follow. This Mississippi girl loves your videos.

[@lisapop5219]

I've never had cracklin cornbread. Are they mixed with the meal?

[@karenculpepper973]

I had beans and cracklin cornbread growing up. It makes awesome cornbread.

[@samanthasullivan4251]

@@lisapop5219 just add them to your cornbread mixture. Gives it a yummy flavor.

[@rnupnorthbrrrsm6123]

Yum !!!! I love cornbread and beans ! My son lives in Mississippi…..I miss him so much ❤️

[@pennypillow4445]

ive never heard of tallow or lard from food being used for soap, they really dont teach this in schools

[@Andrea99321]

Hi Becky! In Eastern Europe we do this every winter when we prepare our meat for the next year. We squeeze the leftover fat with a metal squeezer and the fat that cannot be squeezed anymore becomes crunchy, so we add salt and eat it like that. It's called "čvarci" and it's delicious treat. 😊

[@JD-hi8qx]

Crispy bits make great additions to granola bars IMHO!

[@camicri4263]

Yes my mom used to do it the crispy bits are so yummy with a bit a salt! Yummy we call them "jumari" back in Romania!

[@MsMegisa]

wow a lot of people from Eastern Europe. Greetengs from Bulgaria.

[@sophiabultena6781]

We call em cracklins and I use them for cracklin cornbread 😋

[@lindas.8036]

Hi, Becky. I render TONS of beef fat--I make my own seed blocks for birds. I used to cut it small by hand, then I got a grinder attachment for my Kitchen Aid. I use the coarse grind, and boy does it cut down on the time and effort! WOW! I have ground it semi-defrosted and defrosted. The attachment is very very easy to clean. I trim first, cut into wide strips, and whoosh! Zoom! Done! Give it a try. It is worth the price of the grinder attachment if you do not have one. thanks for the videos.

[@robine916]

Great idea! You can frequently find these attachments on Ebay, too!💕

[@rosarubiogiotta1680]

I have the grinder attachment to my Kitchen Aid. so trim into wide strips then feed each strip through the grinder, then add the pieces to container of choice to heat up--is that correct?

[@DamfinoFarm]

I have one of those too. So far just used it to grind up organ meat for my dogs and birds. I give it to them raw and they all love their meatballs. Definitely going to give tallow/lard a try when I can get a hold of some fat.

[@lindastrandquist2429]

I was thinking this same thing. It would be an investment for sure. But it would pay for itself in time.

[@ersatzsugar3385]

That's what I was thinking - I LOVE my grinder attachment and would definitely use it for this. To date I have used it to grind up pork/beef roasts and turkey from the freezer to make meatballs and loose sausage, and ham to make spread. Well worth the price!

[@terryhenderson424]

Growing up in small town suburbia, the butcher used to give away things like unrendered fats, bones, unpopular organ meat, etc...The parents were saving for an assortment of things so we lived lean and yet my frugal mom would buy something from the butcher shop pretty much every month then walk away with all those extras for free. She used to grind fats in the hand crank meat grinder. She also used to hand grind hamburger from the inexpensive "dog meat" from the same butcher; bits, pieces, and trimmings which she cut fat and gristle off of as needed then ground.

[@Just-Nikki]

Its wonderful mixed with comfrey, calendula, plantain and bees wax for homemade neosporin. That’s going to make a lot of beautiful soap! Thanks for showing how simple it can be to keep traditional ways alive for future generations.

[@rnupnorthbrrrsm6123]

Do you mind sharing how you make it ??? Thanks

[@sarahnewton2825]

I've been rendering lard from our pork shares for several years now. This year we tried our KitchenAid grinder to grind the cold fat, and it made the most beautiful and clear lard we've ever canned. We'll always do it that way from now on.

[@michellerichardson2545]

Rolled oats added to the pan will soak up grease...your chickens will be thrilled with the cleaning oats

[@TessieDobey]

My husband rendered leaf lard last week and I made 25 pounds of soap this morning.

[@katshomekorner9194]

Our ancestors would also use tallow to make candles. It was a poor man's candle since it smoked a lot and would leave a residue on things. If you could afford it, you would make candles with beeswax instead. A very clean burning candle.

[@sadiecook5703]

Hi Becky, even though I'm a vegetarian, I fully respect those that utilise a full animal. It seems so disrespectful and wasteful to only use the meat. BTW loving watching all of your videos, love from chilly Yorkshire, England 😊

[@YourFriendlyBarista]

Yes! I'm Mexican American. And mostly just claim my indigenous heritage. And I was taught to only take from earth what I need. Whether that be food, clothing, energy, etc. And the most important part was to fully utilize everything I get. It is so disrespectful to mother nature to just get rid of things that still have lots of purpose. Also I was vegetarian for about a year and a half. But it was not very practical for dorm living. So I decided to just try my best to decrease my consumption of meat.

[@kniddelliz7512]

As a fellow vegetarian, I fully agree with this! :)

[@sadiecook5703]

@@YourFriendlyBarista what a beautiful way to live, if everyone respected mother nature, the world would be a much healthier, happier place 😊🌲🌍

[@EmmaAppleBerry]

Me too! I say eat animals only if you dont have another option OR use the animal in its entirety and get it locally from good humane healthy source if you cant raise it yourself and be familiar with the entire process of butchering and processing if you cant do it yourself like if you cant at least watch the animal being butchered then you shouldnt be eating it like i love hunters they balance the ecosystem and they work for that food and value it. Its the people in cities that get like 40 chicken wings in one night and think thats normal or remotely okay that i cant stand like congrats at least 20 chickens are dead for 1 meal and who knows whats done with the rest of the chicken in most cases its from factory farms and for ground for pet food sausages etc and thats why its cheap and plentiful. Ugh. Thankfully more people are realising this and not only growing their own food but demanding better and more traditonal food practices and buying local so that were not using resources and dragging things across country or the globe to get something out of season or locality because we want it on a whim. Im so glad there are people like becky showing how to do it the right way and respect the animal and eat meat sustainably. Im hoping shell either ask about the skins/hide etc because you can use feet for gelatin and also maybe use the skin for dog treats or chickens or even leather hides for other uses.

[@pamelaremme38]

@@EmmaAppleBerry Butchered my own meat birds a few weeks ago. One of the most difficult things I ever did. I cried as I went and got each bird. I treated them with love and kindness and free ranged them and gave them scratch grains. (most would not waste the scratch on meat birds) I have a barn yard flock that are my pets also. Please don't think that anyone that raises their own meat doesn't find the experience very very painful and emotional. My family are a bunch of weirdo's who won't eat my chicken (clean coop and humanely treated and head cut off not just slice the neck to "bleed them out" then they suffer. Anyway, my family thinks NOTHING of going to the store and buying packaged chicken. If they took the time to reseach on factory farming and the streamling technique they would be thanking me OR wouldn't eat meat at all. I am very close to ....not at all.

[@reflexology52welsh48]

This is perfect application for Electric carving knife…you will thank me.. you’re welcome!❤️

[@sweetpea6144]

I was thinking the same, especially with my arthritic wrists!

[@almaremarais2494]

Remembered my mom doing this. Me and my sis used to eat the leftover bits with some salt or on bread. We call it 'kaiings' in South Africa.

[@wolflady58]

Those bits are heaven on earth.

[@debbiebarnes4688]

My grandparents raised hogs. Grandad made the best sausage and grandma made homemade lye soap with the lard.

[@estoniass]

Hi, as a vegetarian it's really nice to see that there are omnivores out there who do these kinds of things - it is just as important to make use of what we kill as it is to reduce the amount of what we kill. Big fan of your videos!!! I find them so inspiring to me to be productive when I'm depressed (:

[@AcreHomestead]

Oh wow thank you! I’m so sorry you struggle with that and I’m glad my videos can help even a little :) thanks for being here

[@tanyabriggs8969]

I grew up with grandparents and parents raised in the country and if you didn't use every bit of the animal you likely would wish you had cause there were no stores and only a wagon path most of their life. I am soooo grateful that I was kinda forced to participate as a kid...now that I am a grandma myself. Amazing how as a teen and young adult you think it's old fashion and so unnecessary to eat so frugal as far as animals in the diet. Once I became a mother...all I could think of was the way I ate growing up HAD to be better than processed and expensive value added foods for kids. So I became my grandmother...I guess. Teach children to respect where their food comes from...and they will have less hunger and illness in their life...not depending on process foods.

[@louiseeyahpaise795]

I grew up on tallow and I still make and use it as well. Except, I keep the cracklings and eat them myself. It's a delicacy in my culture, it tastes great on bannock, you just have to fry them up crispy and not eat them too much!! It's a once in while treat. 👩🏽‍🌾👍🏽🙏🏽🧡💖

[@jeanneshull8488]

Cracklings also added to cornbread here in the south is delicious.

[@daniellelepard3081]

It is very powerful to have this to use for cooking and not have to rely on store bought oils. I have also made soap with it. So thankful to have this skill.

[@gazzalanche]

Ice cube tray would be a good way to store it for cooking... portioned and ready to go!

[@tammyjones3315]

I love rendering lard. I do mine in my extra large crockpot on low.

[@janirabrannigan]

I love rendering lard and tallow.

[@Subgunman]

As for using paper towels I keep all paper towels that have been used to absorb grease, oils ect. and place them in a zipper locked bag and keep them in the back of the refrigerator until winter. I use them as fire lighters for our fireplace. They work really well. For pots that have been used in rendering grease I use a commercial grade grease cutter on them so there is little or no grease left that can stick to the pipes. I then was them with regular dish soap. If they for some chance hold onto the smell of what you have been cooking I use some white vinegar in the bottom of the pot and with a scotch Brite pad I will scrub the interior and rewash with soap. I also make it a habit to boil up two large canner pots of water and add some Tide and dawn to the mix and then pour it down the drain to help flush it clean.

[@reneenewfrock5743]

My chickens love the cracklins! I give some of them to them fresh and the rest get frozen for them to eat during the winter months. And we love the warm salted cracklins too!

[@rhondadorey1723]

Becky those cracklings are fantastic mixed into baking soda biscuits .

[@mrsmunchin]

Good evening from Manchester 🇬🇧

[@anagardea6341]

In Mexico we buy this and use it to make tamales!! it's manteca, we use it to fry our meat for street tacos too I would highly recommend you do that, it changes the flavor so so so so much, and if you want to be a little bit more mexican you could fry your corn tortillas for the tacos in this (just a few seconds, not until it's hard, it should stay soft it's just for the amazing flavor). By the way this is sold at every tortilleria (place where they make corn tortillas to sell)

[@JaneEMcLernon]

In Canada, you can still buy suet (ground beef fat that's frozen) and I cook with it. It's also what's in bird seed 'cakes'. It's wonderful to see you doing this; it's like making your own bone broth. You're absolutely right: Waste not, want not.

[@lisapop5219]

Perfect timing. I have a ton of pork fat from a bunch of pork shoulders we just canned. My intention is to use it like bacon grease

[@michelledavis7333]

I watched your video about you wanting to start making goat milk soap. There is a utube channel called Blue Cactus Dairy Goats. They make soap from there goat's milk and show you their process of making it at the end of their video. It is very informative. You can even go back to when they started making it and what mistakes they made and what they are doing now.

[@nchrist4ever560]

Hi Becky, have you thought about pickled eggs ? They are very delicious This thought came to me about all the eggs you get.. I know it's a video about soap. But I forget easy, thought I'd share the thought. Much love and thank you for sharing

[@FermentedHomestead]

We live rendered fat! We haven’t used it in soap making but now I want to!

[@Strevale]

I like to cook/heat/mix something into my oily/saucy pots and pans like rice or potatoes or something. I heated rice in a steak pan recently and it was so good!

[@Strevale]

I also mixed rice in my pot after eating a meal of ravioli and that was delicious as well.

[@clairewright8153]

I have my Mums hand turning meat grinder, it’s a relic and I love it. I made hamburger Pattie’s using what we call in Australia chuck steak mostly used for stews etc. I have no idea why it works so well and makes the best patties, but I’m now going to use it for this too. Thanks for sharing.😘😘

[@Just-Nikki]

I love my ancient hand grinder! It’s been my experience that it’s easier to grind if it’s partially frozen 😀

[@clairewright8153]

@@Just-Nikki thanks for the tip 😊

[@EmmaAppleBerry]

Ive been looking for one here in QLD do you know the brand? Could you link a google picture of what type you have or anything its so hard to find anything manual without it being put down as an antique or gourmet chef thing thats like 500 bucks. Grabted if it were complete cast id pay more but most ove found are flimsy imitations with plastic parts.

[@christinespierling5952]

So we fry cracklings and cut up bacon and store in the freezer till needed. Fry up some potatoes, add some crackling mix and oh my goodness. You need to try it.

[@karenfisher7753]

When I was a child we used to have dripping/tallow on bread or toast instead of butter. I miss having that. It reminds me of my parents.

[@mrsmunchin]

Good evening from Manchester uk

[@courtneyklein77]

I love rendering lard! I'm going to have 3 pig's worth of fat from the pigs that we raised and I can't wait for all of its goodness!

[@carrief1759]

My family raised hogs and I remember the two big cast iron rendering pots we had.

[@barbaraknapp6970]

Beef Fat also makes very yummy French fries. That's how McDonald's fries used to get their yumminess!!!

[@dianaanderson6448]

Becky, get the meat grinder attachment for your mixer. It's been a game changer in our meats!

[@constitutionalrepublic1966]

Electric knife

[@kizmomma7009]

I lived across from a family from Africa. They used everything. They kept the hoves, nose, bones. I cant eat the nose or other parts but I respected what they did.

[@stephaniehilligoss7224]

I wonder what the cracklin would taste like if you put them in the freeze dryer? I think it would make a tasty snack.

[@teresamaker5424]

A little off the subject, but your hair is on point today! Another awesome video! You are an amazing teacher! I can’t even begin to express how much I admire your authenticity! So much of what we see on social media is fake! Not on Acre Homestead! Favorite channel of all time! Keep up the excellent work!👏👏👏

[@feliciaalbanese3338]

Even though I’ll probably never do this I’m glad I can at least see it done and learn.

[@TexasBeliever57]

I do this for soapmaking as well. I have for at least 20 yrs. It's fun to me & I started it to teach myself something new.

[@ElisabethA-gq4cn]

what about using the food processor with the shredding part, shredding the tallow when it is cold? Then cleaning the food processor with warm water and soap?:)

[@paulineharvey7198]

What a star you are. And so young. I do all of your stuff but such knowledge and energy from such a young age. Well done.

[@juliebaker6230]

This video came at the right time! We just got a 1/4 beef and got soup and marrow bones to make broth with and also the suet (tallow) to render. I've done it in the past (probably 25-30 yrs ago) using a little different process, and wanted a refresher, so I came looking on YT. Lo and behold, you were second up in my feed. I think I'll use your process as it's much less involved. Thank you!

[@mariposavioleta9007]

Cracklins are sooooo good with toast and eggs for breakfast. I grew up with this and all the old school ways of using everything. I remember helping as a kid with butchering a cow and pig and all of this process. It's a lot of work but oh so worth it for all that you get from it.

[@jewellfowler3733]

I've been a vegetarian for years, but I'm reading nourishing traditions and I am slowly bringing meat back to my diet, but its a big mind shift, and I so appreciate you using the entire animal. I think that would make feel so much better about eating meat. Love your videos!!

[@canadiannavywife434]

LOVE that you advocate this. Hugs from Esquimalt

[@michellebarreto5748]

you should get the grinder attachment for your kitchenaid , it will work great to grind that tallow.. i have used it an love it

[@marcidevries5515]

This task is on my list for the week, too!

[@kathyhester3066]

I hit the comment button too soon. Thank you for respect the animal & its spirit in the way you use up the animal, etc.

[@alisien6227]

I was telling my husband earlier today that I'm going to be saving the pork fat for future rendering. I've never done it before so it's a new learning experience for me. Then I saw you had posted this video! Needless to say I'm very excited. Thank you for all your hard work with your videos!

[@lindap9079]

I learned the "wipe the grease out first" rule the hard way. Fortunately, a jug of Liquid Plummer cleaned my pipes, and I didn't end up having to call in the professionals.

[@debc8402]

smart gal!! on the dish washer and lard

[@naviles13]

I get so excited when I see that you have a new video!!! I just made a ton of potato gnocchi yesterday and I’m excited to start a small container garden in our rental! Thank you for being so awesome 😎

[@dldfarm]

I bought a food processor and shredded my own cheese and used it to slice up cabbage carrots etc- GAME CHANGER! Thanks Becky!

[@ChixieMary]

You need a food grinder. They cost about $30 and clamp onto the edge of a table or counter top. You put the meat or whatever, into the hopper on top, and use the hand crank to turn the auger which pulls the meat in and it feeds out the chute on the side. The way we used to make sausage or...baby food. I used my grandmother's vintage one. I made the baby food for my now 39yo son.

[@amandalashley3819]

I wish this video had been posted a couple weeks ago. I rendered lard for the first time and I didn't realize that it was important to cut it up really small. I think my lard is still usable, but it isn't pure white, it's more of an off white.

[@carrief1759]

Off white is not necessarily bad. The color can depend on the animals diet.

[@ssmy5701]

Well said Becky, I wholeheartedly agree with you.

[@christinej2358]

That look easier than I thought it would. Thank you for sharing!

[@jenniferrescott1149]

I made plain tallow soap a few months ago. I love it for handwashing

[@2225ram]

This is the best video on making tallow. Thank you!

[@amandaburger2506]

I bought half a pig a few years ago and rendered the lard, then pressure canned it. I have a meat grinder attachment for my Kitchenaid, so I cut the lard into chunks while frozen and then ground them. I rendered it down in the crock pot and then I pressure canned the lard for safer storage.

[@tammyr2966]

I have never done this, but I am almost positive that my great grandparents and grandparents and maybe even my parents did this at one point! When we eventually get a cow, I am going to do this!

[@Midlife_Manical_Mayhem]

get a grinder unit for your kitchenaid. you'll have so many uses for it.

[@quirkysaucy]

Yes! I was wondering about tallow

[@katiebeehan4694]

I completely agree about using every part of the animal, like you said it shows them respect. I've been binge watching your videos from the start and am loving them!

[@cathybennion6070]

We always had a white bucket of lard in our fridge.She used it to make pie crust.It was the best.🐐🐖🐷

[@annh3599]

Thank you Becky!

[@COWELLGIRL]

Beautiful Ms Becky !

[@carolyngregory9354]

219,000 subscribers. 👏👏👏👏👏👋👋👋

[@Kurtyjay87]

Hi Becky, I love your videos. Try putting a wet paper towel flat on your work surface under your cutting board and it won't move around x

[@liancabastian6732]

Thank you Becky really needed to see this video ♥️😊

[@kellyjd1978]

Don't you all feel like you'll one day be able to say "I knew Becky when she had her first KZbin channel". You are a treasure!

[@patricemckinnie2267]

Becky Thank You for your hard work on content. You’re an inspiration to us all, in everything that you do.

[@amandaburger2506]

If you want extra use out of the paper towel you use to wipe your pot hold onto it for a day or two and use it to grease pans

[@livmaher6527]

Thanks for your great videos! To save time and effort, These days I just put all the animal fat, cut into chunks, into a crockpot with lots of water (or over a low flame-stovetop). When it's cooked and soft enough, I use a stick blender to finely mince the fat in the pot - looks lick a hot milkshake. After that I carry on with the rendering process, including 2-3 cleaning/deodorizing cycles stovetop.

[@xchristena]

I just found your channel with the potato gnocchi video you just made, I really love your channel so far and I'm glad you came up on my page!

[@JeanneKinland]

Respect you Becky for all your talents that you share with us! Your dogs are loving you and want some of that stuff!

[@karenrogers6730]

Ground beef tallow is what we xall beef suet I the uk. Great for dumplings!!

[@henrycooks1883]

Excellent demonstration on rendering, never done tallow but plenty of leaf fat for lard, for baking, and the best molasses cookies you ever ate. I do it the exact same way but put in mason jars in the freezer and fridge. Hate cutting the stuff up, my local meat processor with cut them into smaller chunks for me and sells me 10 pounds for like $7 dollars, all is frozen, so I use garden clippers to snip the small pieces into a roasting pan. No one here wants the fat when they butcher, good for me. I keep straining it off just like you did. Nice demo.

[@carrie86maine]

I ♥️ how adventurous you are!

[@TexasMyTexas]

I wonder how it would work running it thru a meat grinder attachment for your kitchen aid? 🤔

[@irmawing591]

I have rendered pork leaf lard. I put it in jars and put in freezer. Great stuff and the cracklings are wonderful.

[@daffodillover3503]

Hello, I was glad to see someone rendering fats. We lived on a farm and that was a must. Cracklins are very good on corn bread. Just sprinkle through batter and cook. Also hot peppers are good in cracklin corn bread

[@stefflcus]

We used to partially freeze it and use a hand grinder to get the fat into small pieces. I found an electric tabletop "hand" grinder at a thrift store and that works well, too! Yes, it can be a *little* bit of a pain to clean, but freezing helps and it's not worse than putting sausage through it. Probably a food processor would work, too, if the fat was almost frozen. A friend makes skincare from tallow and such, and it is THE VERY BEST. Thanks for going through the process with us!

[@vernaharris181]

Save some out for your next adventure in soap making!!!

[@kimsargeant8126]

My grandmother used to make my favorite dessert called suet pudding. It was a steamed spiced cake. She cooked it in a can like brown bread. I’m sure she must have rendered suet when they butchered a cow too.

[@pamelahill7164]

I want to see a how to video on soap making

[@stuartroberts5629]

My butcher ground 3 lbs for me. I placed 1 lb in small aluminum pan in the oven at 225F for one hours. It rendered perfectly and the left over beef makes good dog food.

[@saraevans6982]

I use tallow to make sourdough tortillas! Also, you can save your fat soaked paper towels for fire starters!

[@maggiemayhem2355]

My husband and I slow roasted a butterflied turkey and we had over 2 pounds of "drippings". I made soap with it, and because it was lye heavy (using the closest sap number (duck) to lye ) i used it for laundry soap. The smell was more thyme and rosemary but it worked and not a single drop wasted. --willdoitagain

[@1021jenjen]

Don't throw the paper towel away you can use them as a Firestarter for your fireplace 🥰👍🏻

[@cindyserry2836]

Rendered pork fat in my slow cooker for the first time this year. Made the best lard I've ever used. Which in turn made the best pastry I've ever made. Totally worth it.

[@EBarker1008]

I am so thankful you did a video on this!! 😊 Just learned about Tallow!

[@Strevale]

You can sometimes get the fat ground from the butcher or I imagine you can run it through a grinder yourself. I imagine you want it very cold/frozen, though.

[@jamesgretsch4894]

I'm smoking a brisket overnight. I trimmed off some of the fat and made tallow. I don't have nearly as much fat as you do so I get only a small amount finished product compared to you. I grind it thru the grinder attachment on my Kitchen Aid stand mixer. Thanks for the video.

[@stricknitt0184]

In Germany it's still realy common to eat a nice slice of sourdough rye bread with "Griebenschmalz" . Schmalz means lard and the Grieben are the part you give to your chicken. You can get it from every butcher.

[@lost.boy.nursery]

Pouring the fat into a silicone pan makes cutting so much easier :)