Render Tallow and Lard in the Oven

[@simongsmith]

I just used this method this weekend. Worked great - thank you so much!!!

[@danielukas]

Pleasant to watch, good information, doesn't waste the viewer's time. I have always made my tallow/lard on the stove top. Will switch to oven. Thanks for nice video.

[@atraditionallife858]

Hey, the stovetop works great too!

[@stonemeadowJ]

Thanks so much for this super helpful video. We had to butcher a Mangalitsa pig at home unexpectedly, and really want to make the best of literally 5" of snow white backfat.

[@atraditionallife858]

Mmm, Mangalitsa meat is the best! I've heard that heritage breeds have the best lard ever!

[@InChristRejoice]

Great job with the video! THANKS!

[@atraditionallife858]

Glad to help and entertain! :)

[@tracyurquhart8013]

Great video!

[@atraditionallife858]

Glad you enjoyed it!

[@calypsoc3630]

Great tutorial - thank you :)

[@atraditionallife858]

Glad I could help! Happy lard making. :)

[@SouEuMesmoAqui]

How long does it take to do the first pour off? And you do the pour off in every how many minutes? The tallow stays in the oven for a total of how many minutes, please?

[@atraditionallife858]

You want to see about 1-2 inches of melted liquid fat in the bottom of your roaster before you pour off. Initially, it will probably take 2-3 hours. But the second time it should only take 1.5-2 hours. Don't worry about exact times, because it won't hurt the fat to sit there in a warm oven. Just keep checking and pouring off every 2 hours until you have what looks like crispy, deep fried pieces of fat in the bottom of your roaster. When you see this, do the final pour and either save the cracklings or feed them to your dog as a treat. :)

[@commandernoodles2367]

Your oven is electric. Would it be expensive using LPG? And how do we do it without temperature control (example: if we were to use firewood)?

[@atraditionallife858]

You can render lard in a pot as well. Just add about 1 inch of water to the bottom of the pot, cover with a lid and let it slowly simmer and melt down. It does cost something to do it in the oven, but I run it through in such large batches, I only need to do it about 2x per year.

[@troybelanger974]

The smoke point for beef fat is a lot higher than pork fat. When rendering lard do you reduce the temperature down to 200*F? Thanks

[@atraditionallife858]

I do both lard and tallow at 300F and have never had any problems with smoking or burning. :)

[@annesummers09]

Try using a lower oven temp and render many hours.

[@atraditionallife858]

You can do it at a lower temp, but I prefer to do mine around the 300F mark, so it doesn't take forever. :)

[@karlacardona9201]

I added water to my pot idk why I think I saw that elsewhere and some salt. Should I do anything different?

[@GiffysChannel]

I wondered about the salt too

[@atraditionallife858]

If you're rending in the oven, there's no need for water (that's the stove top/ stockpot method). Salt isn't necessary, unless you want some salty flavor in your lard.

[@GiffysChannel]

@@atraditionallife858 I ended up using my instapot and to use the pressure feature, it neads water. I was kind of wondering if salt improves the shelf life of the tallow

[@marchair]

That’s the method I use, but 300 F is way too high, in y opinion. You will get more lard, with a much cleaner taste by rendering at 200 F. After all the fat is released, the crackling should still be white. Then you can whack the temp up to make crispy scratchings. 😋

[@atraditionallife858]

You certainly can do it at lower temps, but I find it takes longer. So I prefer to do it this way. :)

[@markpang8847]

Good. I’m compromising. 250f it is. I’ll LYK if you’re interested in how it works. 😂 Making a test batch about 1 pound of beef fat now. I should’ve weighed it first to see the difference in start and end weight of product(s).

[@johnjarvis7248]

What temperature do ou set the oven at?

[@jazzfreak6944]

watch the Video

[@pintorthepintor3964]

300

[@Smiggers]

Thanks gonna do this tonight with fat trim I bought from butcher

[@soupgod1448]

Hey Can someone infuse a flavor or smell to offset the pork smelll and flavor? Like rendering with garlic or rosemary?

[@atraditionallife858]

I've never tried this, but adding herbs or garlic would change to aroma a bit. Just be aware that it will also flavor your finished lard or tallow as well. If the smell bothers you, consider rendering lard in a crockpot (set to low) in your garage or on a back deck!

[@soupgod1448]

@@atraditionallife858 yes the intention was to infuse the flavour in the lard itself

[@Ninjaboytv]

Does using oven gives different flavor than using a pan?