When it was cold last week I knew I would be using the cook stove, so I asked Loyal if he would help me with rendering lard. He created this fat cutter with objects he found here. It works like a paper cutter.
I follow the directions in Ken’s old Stocking Up. Place a quarter inch of water in the bottom of a kettle, add fat, add heat.
Once the temperature reaches 255 degrees, the fat is filtered and poured into sterilized jars. It is a beautiful amber color.
When it cools and the jars seal, place in cool, dry place like the root cellar. Lard is great in pastry and if the hogs were outside , it has a high amount of vitamin D.
Now I need to find that cracklings cookie recipe Ken got from his mother!
