LARD Is HEALTHY? Can It Be True? Making Homemade Lard!

[@LivingTraditionsHomestead]

Here is a great article from Prevention.com discussing the benefits of lard. www.prevention.com/food-nutrition/a20488068/should-you-be-eating-lard/

[@carolcrudder7864]

Thanks Sarah! You are just a plethora of information!

[@christinacyrus3824]

Thank you for the medical and health information. Another instance where Grandma knew more than the Doctor.

[@COGirl444]

My preferred source of knowledge on eating of swine comes from the Bible. I usually love your videos but just don’t align with eating pork.

[@fishnlady]

@@COGirl444 Hi Patti, I have these same thoughts. I heard a doctor on one of the Seventh Day Adventist conferences say that the body does not recognise pork fat and stores it differently in the respect of causing diseases later in life. Not sure that is true because it is hard to find that information online. He said that is why God told the Israelites to not eat it.

[@roli3342]

i'm not sure Prevention is a place i'd go for information - i didn't see any research cited and i'm biochemistry/research oriented so not comfortable without double blind studies as back-up - just me - not intended as advice for anyone else

[@hardenmama1800]

Good morning everyone! Best way to start the day - coffee with Kevin and Sarah!

[@milyhernandez4822]

I agree..!!!

[@frankgyomoryjr6167]

Make that bulletproof coffee with butter!

[@annevans5547]

Yes watching while eating breakfast and having my coffee. It makes you have something to think about and if you want to do any of this stuff. Thank you for your channel and all the good information you give us. Love to hear from you too. I learned a lot from you guys.

[@sandybailey1587]

I can remember doing all this when I was younger. there is nothing like what you grow and raise your self, you know what's in your food and its so much better for you, God bless you all.

[@carolcrudder7864]

I can’t agree with you more!

[@shpuply]

I remember doing this as a child every season with my mother. I loved raising our animals,but the process of putting the whole animal to use resonated with me. Nearly 20 years later as a professional chef,the lessons paid off. I think my parents did the right things with my brothers and I. You're children are so lucky to have you both. Such a lovely family. God bless

[@ricklittge4438]

When I was young we would render fat in a cast iron kettle and store the lard in 2 1/2 gallon tins. My mom would send us to the cellar and instruct us to fill a bowl to bring to her for baking and frying, and remind us to hammer the lid tight when we were done. I got in trouble in my high school biology class for telling my teacher lard was good, and that oleo and corn oil was bad. My how things change,,,,,,,

[@thisorthat7626]

Your mom knew what was good for us. I think that one reason many people lived so long is because they were eating butter, lard, cream, and whole grain flour. I switched to lard a few years ago. I can tell the difference with my health. Cheers.

[@kamicrum4408]

As my grand mither woukd say, educated idiots!

[@noteem5726]

How did you get into trouble?

[@littleme3597]

@@noteem5726 I am sure the teacher yelled at him and told him he was wrong. In front of the whole class. Maybe even a lecture. That is trouble.

[@raymondjr.1080]

Our bodies were designed to eat lard, butter, tallow. Oils are not good for us

[@johnlord8337]

Yeah, lard rendered with lye into soap, essential oil perfumed hair lotion, medicinal-laced skin wound ointment (with Vit A/D). Lard pellets popped into the livestock feed for necessary fatty oils. Lard pellets for the ducks and chickens provide needed winter fat-heat calories - but also gastro-intestinal coating of parasites and colon tract - keeping the egg-laying and poop chute all properly greased and lubed.

[@bevthompson6708]

I am using the lard from our pigs to make a salve with cottonwood bud infused olive oil I started last spring and beeswax, and I ordered some silicone soap molds to make suet for the chickens and wild birds, using a mixture of bird seed and chicken scratch. That way I can load up the molds with the dry ingredients and pour the melted lard over that and that leaves out the messy mixing in a bowl. And I am using the lard for cooking and baking of course. Also if you are processing your own deer, it can be used to mix with the venison so the ground meat isn't so dry.

[@rmartinie]

Thanks John for adding more knowledge and insight into what was shared in this video. 👍🏻 I love learning even more from comments like yours.. 😊

[@audreynanapreps2543]

Aren't crockpots nice, when I was a child and I'm 73 I helped my grandma render the lard over a fire in a big cast iron pot. It was hot work. God bless

[@mollysmith6055]

Bless you and please keep sharing your memories of times past when life was better, it can be of help and a blessing to so many you will never know.

[@jlp2061]

My grandma had stove in basement and huuuuuge stock pots she'd had in restaurant. She'd slowly render the lard. I loved the cracklings. I bet doing it over fire was very hot work!

[@marysoucy3692]

The things I’ve learned from you, Sarah and Kevin. When your headline stated lard as “healthy,” I thought, how are they going to justify this? Well, indeed you did justify lard as healthy. I am almost 70, live in subsidized apartments and am handicapped. I try to eat on the healthy side, but it’s extremely difficult. I am no longer able to cook like I use to, I don’t have the stamina, but I still like to learn. I love watching your KZbin channel. I use to have a small garden, I used to process from the garden and from friends’ gardens. Also made jams, pickles and butters. I loved to look at the shelves when they were filled with my jars of “jewels.” Sometimes when I watch Sarah can or cook, and Kevin bake breads or crackers, I get very sentimental. But mostly, I pass on what I learn from you, along with what I know, to my daughter and granddaughter. Thank you for your wonderful Homestead channel. Take care and God Bless! Mary S

[@joaneaves7254]

Love u channel so much info eaves Cornith ms

[@kfl611]

Well being young at heart and having a youngish aptitude about life - can carry you very far ! Use that rocking chair sparingly - preferably for rocking those grandchildren.

[@carolcrudder7864]

I had a stroke in July and have had to change my “evil ways” of eating. I enjoy butter, beef, pork is my favorite and an occasional hearty chipped beef breakfast! Now, watching this, it makes me wonder how much the professionals are up to date with everything! Now I’m not saying I’m gonna go out and buy a pig, but I think I’m going to do a lot of research on my own. I totally enjoy your videos because I learn things. Please stay well and be safe always. God bless! ❤️🙏😊

[@ytleyva]

A lot of strokes have to do with carb/sugar intake.

[@carolcrudder7864]

@@ytleyvaespecially me cause I’m also a diabetic. My stroke was caused by a-fib which they found out by putting a heart monitor in me. It’s very hard changing bad habits but I really have to try AND I have to start walking a little each day. Very important!

[@motherofone1]

I had a stroke in May of last year. I just had my regular blood tests done and my LDL (bad) cholesterol level is actually BELOW the "normal" range. It actually got flagged by the lab like it's a bad thing. I stopped using margarine years ago and only use butter, coconut, olive and grapeseed oils, etc. In my case I think my stroke had more to do with family history rather than bad eating habits. But to be fair I have started making more vegetable curry dishes and reduced my non-vegetable carb intake also. I don't eat anything labelled "Low Fat" or "Diet". Oh and I have also lost 25 pounds without really trying too much. I wish I could get my hands on some home rendered lard, but in the city that's pretty much impossible. I love Kevin and Sarah's videos. You can learn so much from them and get really good tips that can be used for people like me who do not have easy access to farm fresh.

[@carolcrudder7864]

@@motherofone1 glad to hear your numbers are good. I just learned about coconut oil and that it’s not too healthy to eat. It’s almost enough to drive you crazy keeping up with things and what’s good and not good to eat. I also have a history of bad health. My sister passed away a little over a year ago from a stroke which I have to say was quite a shock! That’s why I’m really trying with my diet and trying to walk like my cardiologist wants me to do but I have a bad back and bad knees and arthritis in my left hip. It’s almost impossible for me to walk a lot but I do what I can. Great you lost weight which I’m trying to do also. Stay safe and continued good health! 😊

[@marktoldgardengnome4110]

@@carolcrudder7864 First comment that implied EXERCISE. Thank You! It's one thing for each of us to do our own research for our own conditions, and do what's needed. Even just a healthy diet includes exercise. Yes, Very Important!!! Thank You

[@teresabrewer2661]

So look forward to your vlogs twice a week. You guys are so relatable to people who don't even have a homestead or veggie garden

[@vanessavansickler7002]

So true!!

[@marybethham4967]

Just love waking up to watch your videos. Glad for Kevin’s parents getting there safe. Seeing all the animals is always good. May our Lord continue to bless the homestead. He is the one to be glorified in everything. God Bless

[@darrell3368]

I cook with lard that is from my hogs every year I process about 5 to seven hogs a year of my own and make all my smoked meats and sausage in my own smoke house

[@DamfinoFarm]

@Darrell I'm hoping to be able to do that one day. One step at a time...

[@anttissy2773]

That’s Awesome

[@NANASplash]

Wow! That’s really impressive!!

[@darrell3368]

@@NANASplash that’s a lot of hard work but rewarding

[@Emeraldwitch30]

When my husband's blood fats were too high I did tons of research on fats and the more natural diets of native peoples around the world. People with the natural animal fats in their diets compared to plant fats/oils had better blood fats and were healthier than with our modern fake butter/corn/vegetable oil diets. I dumped all the margarine the corn oil/vegetable oils and switched to butter/lard/a little olive oil and coconut oil. His blood fats(triglycerides?) Dropped. As in dropped to normal levels. His dr just didn't want to believe that switching to "gasp!" Bad fats would fix his issues. I've always had great cholesterol levels but they are even better now. Most of my dr ask how I do it because you know at my age 56 I should be a mess with high cholesterol 🤷‍♀️🤦‍♀️ when I mention the articles about animal fats and a smaller amount of plant oils most if them had not even heard of it. Native Alaskan who had a higher animal fat diet and less mordern diet foods actually had less heart issues and health issues. The last dr I had(he retired) actually had read the same literature as me and said that along with natural animal fats portion control is key. That i have known about too lol. I do have to watch out cuz my hubs would gladly eat half a stick of butter on his potatoes lol While I can order both types of lard at the butcher I tend to stick with the leaf lard because well im about one of the only customers who orders lard so they have plenty of leaf and i don't have to worry about any lightly porky smeling back fat. But i might order backfat with the skin to cure into lardo. I have to say those Idaho pasture pigs look marvelous fat and meat wise. Good rich dark pink meat with marbling. Good gravy y'all my poor tummy just rumbled and wants bacon 🥓 😋 lol I also saw on your last video that you don't do the nitrates for bacon But you can just salt cure bacon before smoking to produce a nice bacon. It just doesn't stay that pink color its more of a brown bacon. A member of the forums I used to be in also cured her bacon with celery juice. She juiced 2 bundles/packages of celery and added her salt and seasoning and cure the meat in it. it has natural nitrates of some type and she said it stayed the pink color and lasted a very long time in the freezer. But ive never tried it. I look forward to seeing all your recipes!

[@carolcrudder7864]

I was always taught that butter, margarine and certain oils were so bad for you. Unfortunately, it didn’t stop me from eating them. Also I totally agree with “in moderation”. My husband passed away in February of 2019. My daughter quickly packed me up and made me move in with her and her family which I love. She eats very healthy. It was kind of a shock to my system not to to eat all the crap I used to however, my triglycerides didn’t really come down. So my cardiologist put me on atorvastatin and with diet and exercise we’ll see how it goes. I was elated when I heard about butter not being as bad for you as I thought. I guess your body makeup also has something to do with it. And I , like your husband, could eat a half pound of bacon in none sitting lol! So, I guess I’ll keep researching and reading about people like you and your husband,and hopefully get this all straightened out. Thank you for your knowledge and information. Stay safe and be well! 😊

[@ytreece]

The celery really isn’t any different than the curing salt as far as health goes. Moderation is the key.

[@mdrobnson3912]

There are more nitrites and nitrates in saliva than smoked bacon. These are also necessary for health They help to produce nitric oxide, which keeps blood vessels flexible. My single best advice Look at the diet info they give Diabetics. Low fat, seed oils, eat beans and grains and if you want a treat it's ok. Just take your pill. I do a low carb, whole foods, NO grains of any kind and traditional fats diet Haven't taken a pill in eight years Keeps my blood sugar in the same range as a non Diabetic Reduced my trigs to normal range, doubled my HDL Got rid on my gut issues and blood pressure issues. The old school folks lived and worked hard We'd be a lot better off if we got off our tails and got busy doing things.

[@kfl611]

Now you made me hungry and I just finished diner.

[@oldtimeengineer26]

I have been eating lard for over 70 years and still going strong

[@debrahall601]

Do you just fry with your lard, do you purchase at the store or butcher?

[@brigittestach-wolf1206]

You're really doing awesome with all the chores, duties and ideas you have. Just some thoughts: 1. How about getting a pair of livestock guardian dogs for the new property. 2. When you move pastures with the cattle, how about moving in the chickens/ducks right behind in the old pasture, together with their trailers and electric fence to split the used pasture into smaller parts. I obviously cannot fathom how much extra work this, as I don't know the lay of the land.....maybe an idea to contain them a bit more and prevent loss. 'cause that's so heartbreaking to lose these funny birds....besides losing their meat...

[@ivandaniels5021]

You got a point ✌🏻👍

[@michaellynch1159]

15:40 Love the way Kevin sneaks in advocating "A really Cool root cellar" But Sarah's not buying it. Please Sarah I need one too!

[@elizabethjones864]

Good Morning! You guys are such an encouragement to our family! We are hoping soon to purchase land and build our homestead where we can retire to. We have been learning so much by watching your videos. Thank you for sharing and God bless your family 💕

[@mainemama1015]

Its so relaxing making breakfast for the family while watching you all.

[@ellenfisher6341]

AWESOME video ! It soooo good to see modern homesteaders using the 'old' tried & true methods of preserving 'healthy' fats & foods !

[@IdaBrown]

Thanks for the education on lard. This is extremely helpful. 😊

[@coopie624]

One of my tasks on “hog killin day” was cutting up the fat for rendering the lard. We slaughtered 2-3 hogs per day, so we had a 100 gallon cast iron kettle that we used to cook our far in! We stored the lard in 5 gallon tin cans and would fill a gallon jar to keep in the kitchen. So many wonderful memories of my childhood on our farm. Thanks for taking us along on your homestead life!

[@KS-ts3le]

Watching you rendering brings me back to my mother doing that. Our favorite was eating the crusty cracklings after pressing them. Sprinkle a little salt, they make a tasty treat.

[@samuelkovacic2111]

Yes yes it’s delicious 🤤

[@lavernebufmack5091]

I partially freeze mine and then grind it with my meat grinder. This allows it to render faster. Love spending my Saturday mornings with you. God Bless you all!

[@PinkSlippers70]

Morning pigs ! How are you today... Pigs : still alive !

[@markdavid110]

Now, that's funny !

[@gregbrown5556]

And are thinking.. aww just save it already lol

[@Nadinec67]

This is funny because those who follow probably all thought the same thing! I know I did!

[@robertwing2709]

Thanks

[@marcoferryhouse6658]

Good morning in the Ozark from Germany. Again a very interesting video from the homestead 👍🤗

[@thannathursby5830]

I have used lard I have made for years. The doctor likes how our blood numbers have got better. You need to try leaving a little pork cut up in one pot. Take it out when it is cook an freeze it. Cook it in cornbread it is great. We love it.

[@valeriebennett1011]

Is that what they call cracklings? My mom loved it in her cornbread.

[@jamesbarrow9638]

Crackling bread is great....with a big old bowl of slow cooked greens of any kind.

[@catherinebecker8560]

Great video. Your videos teach how wholesome and good homegrown and homemade foods were and are. Thank you for showing and sharing

[@ronwhitney5345]

Oh glad I found this video. I just got my pig lard yesterday. I will be putting the crockpot to work this Friday. Thank you for showing this.

[@spfb]

Good morning from Florida. Really do love the videos! it is amazing what you guys do, your Homestead is looking beautiful! In edition the land that you purchased is definitely a plus! Great video, keeping them coming.

[@kpattenvan]

Love these processing videos. They are always my favorite. Whether its items out of the garden, or animals... the preservative videos teach so very much. Thankyou!!!

[@blueyedmermaid1447]

When I lived in Southern Italy. I found that fresh lard (strutto) is easily accesible at the grocery stores. You also could buy it in slices(lardo) at the grocery delis. The lard sold in the grocery in tubs Italians used for making delicate desserts. I used it to make homemade tortillas since they were not readily available. Although they did have some tortillas but they were so pricey and horrible tasting. I learned to make them myself. The sliced lard I used on baking meats since most meats in the grocery had no skin. And most meat is so lean there that it dries out quickly. One example was turkey breast. Although turkey is not popular in Italy Because they do not know how to cook properly. My husband worked for a local large chain grocery store. So he was able to ask the meat manager to order turkey breast for us so I could celebrate Thanksgiving in Italy.. lol.. and for the Christmas holiday. Since the skin was removed from the turkey breast I would wrap the (lardo) sliced lard, around the breasts and bake in the oven. Eventually it became something my husband's family actually liked.. because it wasn't a "Griswald turkey". Also lard helps aid in gall bladder and liver health. Now that we are in the US in VA. It's almost impossible to find good quality lard. We did find some but it is preserved with BHA. However the same farmers market we purchased it from I may have some luck in talking to the butchers there. Since you can request things from them. Wish we had a big Amish community like PA has since there you can purchase fresh lard from their stores.

[@brakerbraker829]

Which begs the question; what happens to the lard from porcine production in that area if everyday folks can't get it? Guessing that most goes to "industrial" use?

[@darleneclark6098]

Just curious, what county in VA are you in? We just bought land in Henry county. Can't wait to move there and start our homestead.

[@blueyedmermaid1447]

@@darleneclark6098 Hampton.

[@theconners4682]

Born and raised in Lancaster county PA, moved to Missouri 3 years ago, had to have my kiddos bring me good lard when they visited!

[@lsieu]

I love how you say good morning to your animals. I do that too when I go down to take care of our ducks and chickens.

[@micheleolson9914]

I love how you two advocate for more natural foods in our diets.🙌🏼 🙌🏼 🙌🏼 I was a Health major in college and had it drilled in my brain that butter & red meats were bad saturated fats. I grew up eating Parkay margarine, then Country Crock. By the time I was in my early thirties and remembered my first cholesterol check, it was 252! And my triglycerides were super high too. How can this be? Wasn't I eating the "healthy" vegetable fats? Luckily, I started going to a great chiropractor who also studied wholistic health & nutrition. I switched to butter, olive oil, coconut oil, and started cutting out all hydrogenated fats out of my diet, including my favorite, microwave popcorn. By the time I had my next blood tests, my cholesterol was down to 204! What a drop! My doctor couldn't believe it, especially while also eating butter. In college, I learned doctors & nurses usually have one semester on nutrition, like regular health majors. That's it, unless they specialize. Even then, its the same stuff thats largely been proven wrong by now. The food pyramid was wrong. The medical community view of animal fats is wrong. Like others mentioned, look at other cultures that are healthier for eating those verses processed fats. The more I read, I think the worst thing to happen to our collective diets are Roundup & GMO foods. Ever since 1977ish, look at the increasing rates of cancers, allergies, asthma, heart disease, chronic inflammation, auto-immune disorders, etc... they just feed our health care/insurance/big pharma industries. Our bodies can't process that junk, it makes us sick and is altering our genetics. So many babies and young kids getting cancer and other major illnesses. Sorry to rant, but this is exactly why channels like yours matter, they educate a better way. Its not enough to just not eat GMO foods, our entire food supply has been infiltrated, even the feed eaten by factory farm meat producers. Overspray of Roundup can contaminate neighboring fields and everything down wind. It follows up the food chain until it reaches us. Check out what is happening in the Hawaiian islands by testing Roundup. Whole schools and small towns have to evacuate after spraying Roundup. Now before I go too far down that rabbit hole... I love how you two teach knowing what is going into your food and into our bodies, and having some control over producing our own food. I'm so happy I found your channel and this community. We can all benefit by learning together and sharing info. Even though I live in a small town, on .37 acres, you inspire me to be more like my grandparents and be more self-sufficient, even if thats growing something in a pot, home cooking, buying in bulk natural & organic foods, or look to buy from a local farmer. And now I know what that huge black cast iron cauldron in their yard was for, rendering lard! 😉 The circle is complete, lol! Thanks again for putting out excellent & informative content. Thx from Minnesota & take care! 💜

[@thinkingofothers353]

Yes ...both of them are just THE BEST....Please tell all your channel friends to come visit their channel....🙏.

[@darlajohnson2020]

The view out, over your hills makes me so homesick! I haven't got to visit my family in the northern Ozarks this year. Thx. It's so beautiful!

[@lhodgens]

I remember my great grandmother doing this when I was a tiny little girl... then the would make pork rinds! Soooo good! She also made hogs head cheese... but.... I think I've spent too much time away from the farm to find that appealing anymore. lol

[@christinacyrus3824]

Came back to read the comments, isn't this great, no one is being mean or hateful. Every one is posting relevant information or an opinion. So awesome!

[@francesbolen257]

GOOD MORNING FROM SOUTH TEXAS! Just love the sounds the turkeys make! Wish I had room for turkeys.

[@kimhartley6363]

Beautiful!!! Always a pleasure to watch you guys. Have a Blessed day :)

[@kathrinekerns8398]

Watching you makes me miss my childhood memories of my father's farm. ❤

[@klong0001]

I would love to see a pantry/freezer tour! I also can't believe how big Henry and Hudson have gotten! Thanks for another great video.

[@ingeborgm6147]

Amazing! With our population constantly expanding it makes much sense for young families to be able to obtain some land and become self -sustaining to any degree....even if you manage to produce just a small part of what you need you are ahead! Something else comes to mind and that may surprise you, but don't scuff at it! A family that needs to tend to chores every day, have a much more fulfilled life! Why pay gym-fees and such when you have daily obligations that require physical involvement, skills and bring great satisfaction! At the end of it all you actually "reap what you sow" and it feels great and promotes good health.

[@BigPoppa-Monk]

Good land isn't affordable for most people unfortunately.

[@psum6537]

@@BigPoppa-Monk true. It takes work and commitment to make it good.

[@chris3m98]

I totally agree. They also would not need a gym if they would mow the lawn, take out the garbage, etc.

[@lindafranke8143]

There is a you tube channel called Robbie & Gary Gardening (S. Calif.) That uses totes to garden in - it is a little messy to look at but she has all kinds of vegetables growing.

[@palval3864]

It is such a pleasure tuning into your website. With so much strife and stress these days, it always sweet to be included in your daily lives. Thank you!

[@esauer1014]

Loved the video as always!!! An idea for you on your cutting table, have you ever thought about raising the height to ease the strain on your back. I took 4 - 12 inch pieces of pvc pipe and placed on the legs of the table to raise the height. I used 1 1/4 diameter pipe. Just a thought for you folks!!! Have a great day!!!

[@amandapittar9398]

Dear Both, I haven’t visited for a while, and I realised it’s been over a year! You have been prospering in that year and growing which is wonderful. I have done this process, just the way you do it. I use the lard to make soap. It makes ( in combination with other oils) the most luxurious soap. No piggy smell! Every video of yours gladdens my heart. Thank you.

[@steveruby2120]

When we skinned hogs we always skinned close to the hide leaving the fat on the hog. That way you didn't have to fillet the hide later for the fat. Then we would just trim the cuts to the amount of fat we wanted on them, saving the trimmed fat for lard. Easier to trim than to fillet and you don't have to handle the hide again. Just a suggestion, for what it's worth.

[@aleshiasterland460]

Wonderful Sarah. Great job and such hard work. Such a wonderful provider dear for your family with Kevin and the girls!!!

[@debbieedwards5093]

WOW! Hope's 'adopted' son looks spectacular, so much better than when he first got there.....but I'm still partial to Hank, he is a beautiful specimen ( absolutely love his color)

[@lynnpetre525]

Thanks for the information, i'm learning a bunch.

[@pattym2402]

Good morning. Thanks for the information.

[@TheEricjensen]

Your videos are among the few things I look forward to. Thank you so much.

[@richardlove4287]

Get a maremma dog or two....they will look after EVERYTHING on your property. Beautiful temperament.

[@sth.777]

It was somehow weirdly relaxing just to watch you chop up the lard! And I can see the pure satisfaction in your smile, knowing that you're providing for your family.

[@tammyseymour8790]

My mother used to take the cooked out portion of the fat and add it in her cornbread , crackling cornbread very delicious

[@tsdun1942]

I love how you guys work together. I also appreciate all the education that you're giving to us! Thank you!

[@beckytaul4355]

When we rendered our lard we used the skin cut up along with fat still on. Great cracklings lard was kept in lard cans. Don’t remember ever being bad.

[@trishthehomesteader9873]

I'm so glad you did this episode! Yes, lard has been vilified for a long time! I used to get mine from my local co-op. For me, the first rendering went for lard. I took it a step further by adding water. All the bits and pieces sink to the bottom. I put the whole thing in the fridge overnight. What was left the next morning was for making soap. It's a process but most of it is wait time. 🙂 Btw: Love seeing all the critters too.💜

[@joannak4640]

Good morning 😁 Great video, I loved seeing all of the animals and how much lard you got. Thank you for sharing God bless

[@ut2467dfg2467ut]

I follow several homesteaders....you are by far my favorite. Thank you for sharing your knowledge...I've learned so much. I'm 72 and proof that you CAN teach an old dog new tricks!!!

[@brendavickery4333]

my motther made cracklings with leftovers. love crackling cornbread.

[@normawooten2814]

Really good in cornbread

[@theresahenderson3534]

Crackling cornbread was a meal with buttermilk for my Dad.

[@Renee-sw4tb]

Heck, my 19 yr old son could live on nothing but crackling cornbread (really any kind of cornbread) and milk!

[@conrad66gia]

Greetings from Sweden! In my family we use to put in 1-2 apples in the pot together with the fat when we render lard especially when we render the lard that is not leaf lard. It helps reduce the pork flavour.

[@OZARKMEL]

I've rendered it and make soap (that's my craft). It creates a very creamy, good lathering bar of soap. I prefer it to beef tallow....

[@algorillarithm5572]

Thank you so much. I've been winging it making my own lard for a few years now. I will be using the crockpot from now on. It is high time we distinguish the difference between health care and medical attention. Health care is what you guys do providing a healthy nutritious wholesome food source for your family. Medical care is when you have an ouie or a booboo or something worse. Thank you.

[@joanneaschenbach3590]

We feed 2-3 round bales per week for 10 angus. Pregnant cows and steers we feed alfalfa/orchard grass haylage. Higher protein.

[@Esther-1914]

Thank you for sharing this information. I'm loving your shows.💗

[@RickP654]

Hey Kevin, What are going to do with the skin now? That would make some really tough leather. You could use it to make leather aprons to use on the farm and all kinds of stuff.

[@lindaduke6751]

I use bacon drippings and chunks of hog jowls in my beans. The skin that I cut off the jowIs I turn over and cut into strips and then little squares and drop it into the beans too. Cooking them until the skin on the beans split when you blow on it will leave the beans and the meat falling- apart tender! Dee-licious!! You can find hog jowls in the same section as the bacon in most supermarkets. They look like hand-sized sections of unsliced bacon with the skin still attached. They are smoked and cured just like bacon and taste the same. They're just not as stringy as bacon.

[@kimwenzel5575]

A very pretty view over Kevin’s right shoulder at 8:12, along with all the rolling hills on the new property. Beautiful lard! May God continue to bless your family.

[@lisavandyke8833]

My great Uncle said he use to eat lard sandwiches when he was younger as that’s all they had sometimes.

[@sharonj7274]

My mom also ate lard sammies which always made me gag... I have never tried it but just the thought when I was younger...bleh...yuck... That was probably at least 50 years ago now.

[@lisavandyke8833]

@@sharonj7274 Yes, I couldn’t imagine eating that!

[@mariavieira1630]

My mom lived in Portugal and sometimes that’s all they had to eat was lard sandwiches.

[@heatherk8931]

Might be like bread and butter is now

[@feltingme]

If it was pastured pig lard, it was a very healthy food. Much better than supermarket food like products with fancy labels.

[@williamfloyd4669]

The amount of information you guys provide is just great. Thanks for everything you share! Blessings to your house.

[@That_dude_who_knows_some_stuff]

I have a collection of animal fats in the fridge. Beef, bison, bacon, and duck! So good!

[@lindaduke6751]

Ohhhh! Duck fat is wonderful!

[@lesleywatkins1172]

Kevin, you are a true doctor Doolittle! All of the animals love you! It’s so sweet to see! 😀

[@reneeilse8614]

Donkeys have saved my birds from predators. You have plenty of space for 1 or 2. I have found the Jenny's are better predator prevention but my gelded mini donkey has done a good job as well.

[@wayneburks5872]

Good morning Kevin and Sarah. We render lard as well glad you are putting this info out there. How exciting about your parents are there. I hope you can get them in front of the camera and introduce them to us. In would be so neat to have them in your video's. I remember helping my folks gardening and putting up food from both our gardens.

[@roxannern9393]

margerine - the only "food" that cockroaches do not eat yet humans do...ugh!

[@lindaduke6751]

🤮

[@janicegranier2281]

Lol! That's funny! 🐷🐽🐷

[@shantelbryan3660]

Also margarine is one ingredient away from plastic

[@dragonlilly5966]

I was told margarine was invented to be used as a mechanical grease.

[@bobbylynn6248]

Roaches will eat lard and anything else

[@missmartpants2269]

I hope Sarah has been feeling better since the procedure. Ive been foraging and exploring the forest a lot more this year, and I think back to her videos with the cute basket in the woods. Thank you guys for sharing with us. God bless!

[@papaw5405]

What about the cracklins that are left when you render the lard? I didn't hear you mention them. They are great added to cornbread batter and usually have enough fat left in them that you don't need to add any. You still have to add it to the skillet though.

[@IndianaBackyardGardener]

Wow the calves are getting so big! This was so informative...I love that you guys share such valuable information. Not only sharing information but showing it as well. Thanks!

[@lisanowakow3688]

There is a homestead in Alaska that grinds their lard before rendering it. They said they got more lard from the fat that way. Have you ever tried that?

[@willfisher1464]

Yes it does help to get more lard,have done so for year's.

[@reneenewfrock9131]

Yes, you do! The smaller the better.

[@lindamarshall8279]

Hey Guys, your lard looks beautiful! Given all the effort and hard work you put in, you deserve to eat and live well. We pray we will be blessed with some good land before we are too old! The years are creeping up on us fast! May God continue to bless you and your family. 🙂🤗😘

[@mihaelaleusca]

And yes I do used lard for a lot of baking and cooking. The best French fries Are Fried I lard. I grew Up On it ... so so good and hralthy

[@BigPoppa-Monk]

Mcdonalds used to fry their french fries in beef tallow until they switched to the veggie crap.

[@markdavid110]

Hey. That's great. Fried I lard, too! I threw Up On it ... so so gross and r r ralphy. ================= Just kidding. Please don't get upset with me.

[@tikinew4125]

@@BigPoppa-Monk they were forced to by the vegetarian folks...they complained the beef tallow contaminated their vegetables. McDonald's caved.

[@suemichael8598]

Those jars lined up on the counter are so beautiful!

[@parnellbeth]

Works well if you grind it before rendering.

[@Cg_Ilovemylife]

Just wanted to say that I've been watching your videos for a while now. I look forward to them and appreciate what you teach, share and the time you put into making the videos. ♥

[@AndreaRuralMN]

I'm tempted to tell my uncle who killed a hog yesterday that I can render the lard... I don't think I could cut it off the hide though...

[@walterarmstrong5665]

If you don't try it you won't know.

[@christiancampbell8252]

Let the hide get cold, it will help the process of scraping it

[@gillesmathon561]

I am very happy to see that your parents are there now. Wish them and you a very happy life together.

[@radiantlightstream]

Is everything alright? You both seem 'off' in this video. Blessings to all, and enjoy that beautiful lard.

[@lindaduke6751]

Maybe they're tired from harvesting all that Garden goodness and then putting it up! 😋

[@BostonRocks76_Carmen]

Thank you for starting my day off with great information! God Bless! Carmen

[@johnlord8337]

An easy way to render lard - pressure cooker/canner, and put into a steamer basket, and a little water for steaming, ... faster, easier, timely, vastly clean for all lard rendering. Steaming also steam sterilizes any and all contents - keeping sanitation of products and byproducts totally clean. Steaming opens up entire fatback cells for allowing for maximum rendering and draining of fatty oils. This leaves only the drained and non-fatty proteinaceous cell fabric in the steamer basket. There is no boiled/stewed fat-embedded protein leftovers. This remaining source ---- have seen it done within a kosher/halal (!) lard rendering plant - leaves only small ground up hamburger BB-sized GRAY pellets of protein that is then taken over and put into nearby dog food processing plant !!!. Same pressure cooker left over protein fabric can be FINELY meat grinder processed and fed to the chickens, ducks, ... highly optional for goats, and sheep (can include ostrich and emu, optional for rabbits) for their dietary protein needs. Could also "TRACE !!! supplement" dog and cat food with this sterile protein as well. Do not feed back pig proteins to larger livestock pigs/piglets, cows/calves, horses, mules, oxen, bison, water buffalo, etc ....

[@AlexRodriguez-xr9cu]

Bacon

[@MsPaulaElandt]

I would love to know how you do this. I have a pressure canner and a steamer that I use for berries. What is the process?

[@roli3342]

i may be wrong (not the first time nor the last) but i think lard refers only to rendered pig fat in which case it is neither kosher nor halal

[@trishapomeroy9251]

@@roli3342 I was thinking the same thing.

[@johnlord8337]

@@roli3342 Your statement is technically correct - by purist orthodox jewish rabbinical standards. But, even I was shocked (having my own relations with the jewish community) that lard is pig, ... but that other portions of the pig (ie skins and fats) are now considered differently. New portions of the community and rabbinical law have been tweaked. Pig meat is pig meat, but such rendering of fats, oils, skins, sterilizations, cooking, etc ... pig is no longer pig - no taste, smell, or blood of a pig. Therefore, a jewish process (by gentiles) of working these products and byproducts can make them non-pig and thusly kosher/kashrut/hallachic/halal. Of course, this rendering plant I mention was making GELATIN from the actual skins and fats. And that gelatin was now considered opportune for a rabbinical blessing and sale to the jewish market !!!! The little byproduct pellets (as said) was sent to the dog food plant for protein. How they rendered the other meat juice aspic, fats, oils and their disposal was an entirely different topic !!! But if you make gelatin, then you to have all the other product as well. Gelatin is a protein obtained by boiling skin, tendons, ligaments, and/or bones with water. It is usually obtained from cows or pigs. So this process definitely (other than the meat, organs, and blood) definitely comes from the rest of the oink !!! There are even comments about boiling pig's feet for gelatin (one of the most dirtiest of parts standing in all the animal's urine and feces in the pens and mud wallows). Gelatin is a yellowish, odorless, and nearly tasteless substance that is made by prolonged boiling of skin, cartilage, and bones from animals. It's made primarily from the stuff meat industries have left over - we're talking about pork skins, horns, and cattle bones. And yes, that Knox gelatin you are eating (cow or pig or other critters) those hoofs and horns are also deconcocted into gelatin or those hot glue gun sticks !!! Yum yum glue gun jello sticks !!! Gelatin is made up of collagen that's extracted from the connective tissue of animals. However, it is mostly made from pigs, which is why it is prohibited. If the gelatin is made from a non-pork source, then it is halal by all means. Hope this explains more. As said by many. Modern livestock is so totally processed that the only part that is not harvested is the moo and oink !

[@TheZigZiggy]

You can vacuum seal those jars of lard in your Harvest Right freeze dryer in just a few minutes. Just take the vacuum seal off and the tray rack out, lay a single tray in the bottom of the vacuum chamber, loosely put jar lids on and set them on the tray, close the door with the vacuum seal in place, close the drain plug, plug the vacuum pump directly into an outlet and run it for a couple of minutes. Open the drain plug and the jars will be sealed. I do this for lots of my freeze dried products.

[@tammypurtee8770]

At some stores you can buy real lard. You'll find it in the meat cases.

[@lindaduke6751]

Just don't get that lard in the little turquoise colored boxes on the shelf... Half the time it's rancid. I know from experience!

[@jeffreyrhine1956]

Just so peaceful watching you two, God Bless.

[@Kingsmugi]

What type of grain do you feed hope

[@LivingTraditionsHomestead]

It’s a dairy ration from our local feed mill.

[@JillUdart]

I really liked this video. Very informative! Thanks!

[@Warriorofthe]

Ya'll seem a bit down. Hope everything is OK!

[@beverleysimmons7885]

Thank you Kevin & Sarah. Always wonderful informative. Have a great day💝🇨🇦

[@typoagain1]

"Lard is healthy" Best thing I've heard since "Is a boy!"

[@wordvendor1]

Well, that was very enjoyable! Thanks for sharing!

[@lisaemerson8061]

ALSO CAN USE YOUR ROASTER

[@lindaduke6751]

Yup! Great idea!

[@ProfessorKitchen]

One of the things I really like the way y'all swap out who is in front of the camera and who is running the camera. It really makes it feel like we're just kinda hanging out. Great work!

[@margaretborne5918]

Thank you both so much. Your videos should be archived for the benefit of present and future generations, seriously. Also, I read somewhere that many years ago people used to spread leaf lard on a piece of bread to eat as a tasty treat.

[@woolenbluebird]

Such a helpful video. Thanks!