When the weather gets cold and I am running the cook stove, I also render lard. It used to be from our pigs; now I get it from my friend Josh, and keep some and return some rendered lard to Josh. Last year Loyal rigged up this handy cutter. And both then and this year he chopped the lard for me The cook stove is ideal as it is a large, low heat surface. So …
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 …
With a forecast of lows in double digits below zero, I will be feeding hungry wood stoves for the next two days. It’s a good time to render another batch of lard This fat from Turnip Rock Farm was processed at a locker where they don’t grind the fat. I find it renders better if chopped or ground. So today I started chopping. Will finish chopping and start rendering tomorrow
When Ken and I raised pigs, I grew accustomed to rendering and cooking with lard. Before you say eeew, let me point out a few things: people have used lard for eons – it is not some created or highly processed oil or hydrogenated fat. If the pigs are outside it has the “sun vitamins” like D. I can use less and cook hotter than most other fats and oils. A friend asked why one …
Part of raising pork is rendering lard. Well rendered lard is a wonderful fat. One can use less than most oils and it takes heat well. It is marvelous in making pastry, especially pie crust. One heats the fat at a low temperature; some people use a crock pot or a simmer burner. We use the oven. Once the fat reaches 255 degrees any water or liquid has evaporated and the fat is pure. …
