Lard Facts

Types of Lard

Leaf Lard: The highest grade of lard, from fat around the kidneys. Produces delicate, pure, snow-white lard. Can be used for any cooking but is prized for pastries.

Regular Lard: From the fat around the muscles. Renders into a wonderful lard for any type of cooking. Produces cracklings which are bits of fried meat that can be used in recipes or salted to make bacon bits.

About Lard

Unlike hydrogenated store bought lard, home rendered lard is a monounsaturated fat, comparable to olive oil. Since our hogs are raised year round outside, enjoying our woods and pastures, they also pack in additional omega 3’s and vitamins D, E, & A.

Home rendered lard is soft/semi liquidy at room temperature but can be kept in the fridge or freezer to harden. It has a very high smoke point, cooks at an even heat, and will bring out the wonderful flavor of your foods.

Lard can be substituted for any cooking oil, using 3/4 the amount called for.  We love to use it in our breads, pastries, cakes, and for frying and sautéing.

 Home Rendering Lard

Rendering lard is as simple as MELT (use a large pot or roaster on low), STRAIN (use a colander and cheesecloth to allow liquid lard to drip through), and STORE (lard can be stored in containers or jars to be frozen or refrigerated).  1 lb unrendered lard = ~ 2 cup lard

The following links are to our photo tutorials on rendering lard:
Rendering a small batch of lard
Rendering a large batch of lard

More Info

For more info on the home rendered lard and its health benefits, see the following sites:

• The Unbearable Lightness of Lard: http://hardscrabbletimes.com/2008/08/29/the-unbearable-lightness-of-lard/
• What's "The good lard" http://www.pri.org/stories/health/praise-the-lard1453.html

Rendering Lard - Small Batch of Leaf Lard

Rendering lard may sound a bit scary, but it is actually quite a simple process.  The steps consist of:

1. Melt
2. Strain
3. Store

You can either to a large batch (click here for my large batch photo tutorial of rendering regular lard) to last through the year or small batches as needed.  When doing a small batch, just pull out a small pan or crock pot.  You can either render your lard overnight or for around 5-6 hours.  I prefer to use a small pan on the stove to have better heat control, but here is the crock pot method for those who don't want to leave their burners on. To produce a neutral flavored, pure white lard, it is better to start the temp too low and just add more time than to get done quicker but have your temps too hot.

Rendering Leaf Lard - Small Batch

Step 1:  Melt

I started with a package of frozen leaf lard, 1.56 lbs. 

I placed my leaf lard into my crock pot frozen yet - thawing will save about 1 hour when doing a small batch.

Next, I put the lid on my crock pot and turned it on low.  The key to rendering lard is low and slow.  You do not want your lard to bubble when cooking, just slowly melt.  This helps keep the flavor neutral and the color pure white.

After the lard has melted a bit (this photo was around 3 hours after starting), check your heat.  If you are using a crock pot, you might want to take off the lid or prop it open with a fork, especially if your crock pot cooks hot, like mine does.

Once your lard has fully rendered, in about 5-6 hours depending on your heat, there will be a thin layer of connective membrane left without very much fat remaining on it.  It is now time to strain.  Take out the unrendered portion. This can either be disposed or saved to render further.  (To render further when lard has been strained, slightly increase the heat by putting it in a sauce pot or covering with the lid.  This will provide a small bit of lard with a richer flavor - great for sauteing with.)

Step 2 :  Strain
Now is the time to get out your storage container, funnel (and possibly strainer if you are doing regular lard to catch the cracklings - click here to see photos on straining cracklings), and cheese cloth (found in the Walmart craft department).

Place a thick layer of cheese cloth on the funnel, over your container.  Pour your lard through the cheese cloth, allowing it to strain out any particles.

Step 3: Store
You will now have a jar of beautiful, amber colored, hot lard.  Set it aside to cool.  (My 1.56 pounds of produced around 2 1/4 cups of lard.)

Once completely cooled, your lard will turn into a snow white color.  If you plan on using it immediately, store in your refrigerator.   Otherwise, you can store it your freezer until needed.

Rendering Lard - Large Batch of Regular Lard

Rendering lard may sound a bit scary, but it is actually quite a simple process.  The steps consist of:

1. Melt
2. Strain
3. Store

You can either to a large batch to last through the year or small batches as needed (click here for my small batch photo tutorial of rendering leaf lard) .  When doing a large batch, you can use a large pot or electric roaster.  You can either render your lard overnight or for around 7 hours.  To produce a neutral flavored, pure white lard, it is better to start the temp too low and just add more time than to get done quicker but have your temps too hot.

Step 1: Melt

I started off with 3 frozen 4-5lb packages of ground Crooked Gap Farm lard. Start the heat low (mine was 1-2 on our electric stove) until you get a nice puddle of melted lard.  Once you get a nice puddle, you can turn the heat up a bit (I went from 3-5). Stir occasionally, taking care to scrape the bottom.  If your lard starts bubbling, you might want to turn it down.  This will keep the meat bits from scorching on the bottom.  I also like to use a heavy pan, in these pictures - my pressure canner pan, to keep the lard from scorching.  The bits of meat in the lard will start to float.  Once they sink again, your lard is ready to strain!

8:55 am :: Starting to melt frozen lard - It will render much quick if thawed first, but I was impatient!

9:50 am ::  Lard is melting nicely. I can turn up the heat a little since there is a good amount of melted lard.

11:14 am :: Lard "bricks" are gone.  Bits of meat are floating.  (You can actually start straining lard at this point if you like - the first few batches will be your whitest lard.)

3:05 pm ::  Came in from chores to find bits of meat had sunk to the bottom.  Done!

Step 2: Strain

I recently discovered how helpful it is to use two strainers when straining the lard.  The bottom strainer has a layer of cheesecloth (found in the Walmart Craft department for making ghosts and things).  The cheesecloth will strain out the tiniest bits of meat and allow the liquid to drip through. The top strainer catches the larger bits of meat and keeps the cheesecloth less clogged up.  The bits of meat caught in the top strainer can be returned to the pan to melt down further and further until you get cracklings, if you like them. (Click here for my crackling photo tutorial.)You can either strain your lard into the container you want to store it in, another pan to keep it warm before filling smaller containers, or straight into smaller containers - which I'm not so talented in doing.

Strainer 1 set up with cheesecloth over container.

 

Strainer 2 set inside strainer 1 to catch meat and help keep cheesecloth clean. 

Step 3: Store

After you have strained your lard and filled your sterilized containers, you need to set it aside and allow it to cool.  This can take a day or more to completely finish depending on the temperature and size of container.  You can either let your lard cool at room temperature or put it right into the freezer to get a more even consistency.  Lard will keep best if the final product is stored in the freezer, but it can also be kept in the fridge, root cellar, or on the counter if kept sealed.

After your lard has been strained into a container of your choice.  I used this large bucket since I have a project up my sleeves!  While your lard is still warm, it will have a deep amber color.  Just set it aside now to cool.

 

 Once  your lard has fully cooled, it will be a beautiful white color.

One of my favorite ways to store lard is in quart jars - ready to pull out and use for my cooking.  The lids will self seal as the lard cools.

  
Using your Lard
You may notice that your lard is quite soft and might almost be runny at room temperature - this is a good thing!  It shows the high quality of your lard - unlike the lard that has been hydrogenated at the grocery store. In order to make your lard easier to work with, you may want to put it in the fridge or freezer a bit before using it, especially if cutting it into pastries.

Cut Biscuits Made with Lard

These flaky biscuits are a wonderful addition to any breakfast!  Top them with jelly, butter, or gravy - or just enjoy them plain!

 

Crooked Gap Farm Cut Biscuits

Mix together :

  2 c flour

  4 tsp baking powder

  1/2 tsp salt

Cut in with pastry cutter or fork:

  2 T cold CGF lard (Our lard will be soft/liquidy at room temp.  Keep it in the fridge until ready for use to have it cut in nicely, forming a flaky biscuit.)

When cutting in lard with a pastry cutter, cover the lard with flour and roll the pastry cutter down - cutting the lard.  Continue cutting the lard until it is evenly mixed with the flour.  This, rather than blending a softened lard into the flour,  is what produces a flaky biscuit.

Stir in with fork:

  3/4 c milk

Knead dough, form into a tube, cut 1/4-1/2 inch thick, lay on pan

 Bake at 400 degrees until golden brown ~ 15-20 min

Baking Powder Drop Biscuits using Lard

Mix:
2 c flour
4 tsp baking powder
1 tsp salt

Cut in:
1 1/2 T cold lard

Add: 
3/4 c milk
1/2 c water

Drop on greased cookie sheet

Bake 425 degees for 12-15 min

Buttermilk Drop Biscuits using Lard

Mix
2 c flour
1 tsp baking soda
1 tsp salt
1 T sugar

Cut in
1 1/2 T lard

Add
1 c buttermilk
1/2 c milk

Drop onto greased cooking sheet

Bake at 400 degrees for 12-15 min

Pizza Crust Using Lard

This is the recipe I base my pizza crust off of.  I don't always follow it exactly, but this recipe is my starting point. I will double this recipe when I make it and use the dough to make 3 medium thickness crusts.  You can use the recipe below to make 1 thick crust or 2 thinner crusts.

Dissolve:
1 1/2 tsp yeast
1/2 tsp brown sugar
1 1/2 c hot water

Add in:
1 tsp salt
2 Tbsp CGF rendered lard
2 Tbsp gluten (optional - I use it when I grind and use wheat flour)
2 Tbsp dough enhancer (optional)
2 1/2 c flour (I grind and use soft white wheat flour)

Knead in:
~ 1-2 cup flour (until dough is to a good consistency)

Let dough rest 20 min

Toss or stretch dough to fit your pan.

Prebake dough at 400 degrees for 8-10 minutes

This dough freezes well after it has prebaked.  I will form my crusts on cookie sheets and cut them in half, freezing them in a 2 gallon freezer bag.  When I want to make a quick pizza, I just pull out 2 matching halves, piece them together, and build my pizza as normal.

Brussel Sprouts with Bacon Sauteed with Lard ~ Miles Jascha

This photo and recipe of brussel sprouts sauteed with CGF lard is courtesy of Miles Jascha, co-author of Savory and Sweet.

https://www.facebook.com/SavoryAndSweetCookbook

1 lb or so of brussel sprouts
1 onion cut into 1 inch strips
2 cloves of garlic
1 tsp sugar
1 tablespoon apple cider vinegar
cayenne pepper
salt and pepper to taste
2 strips of bacon (optional)

Wash and quarter the brussel sprouts. Saute onion and bacon in some fat. I used a tsp of lard and a tsp of butter for extra flavor but you can use veggie oil too. Once onions are translucent add the Brussel Sprouts, garlic, cayenne pepper, salt and pepper. Cook until the brussel sprouts are starting to carmelize (about 10-15 minutes.) Turn heat down a little and cook until sprouts just start softening and add the cider vineger and sugar. Cook for a couple minutes longer to incorporate the vinegar and they are done. Serve immediately.

Pork and Noodles and Salad w/ With Homemade Bacon Bits

This is one of the variations of my most common lunch recipe when I need something quick, easy, and nutritious.

Boil:
1 quart canned pork broth (or 4 cups pork broth) from shanks or soup bones

Add:
~ 16/18 ounces of noodles to boiling broth
~ 1/2 cup frozen "uncrackled" cracklings (cracklings from lard making that aren't cooked crisp)

When noodles are tender, mix in:
frozen veggies
~ 1/4 cup cheddar cheese

salt and pepper to taste

 

Served along side is CGF mixed garden lettuce with CGF homemade bacon bits sprinkled on top

Making Cracklings

After rendering a large batch of lard, I decided to go ahead and make some cracklings.  Here's the process and time line. Keep in mind, I did a large batch, which takes longer.  Plus, I used quite a low heat so I didn't have to watch them as carefully. (Read - I have 4 young children and lots of distractions in the house!) The process can be done quicker with less volume and higher heat with more attention.

8:40 am

Once you have rendered your lard, you can now make cracklings! Cracklings are the bits of meat strained out in the lard making process. (Except for when you render leaf lard, which does not have cracklings like regular lard.)

9:15 am

To start out, place all of the bits of meat back into the pan.  Continue to heat them as when you are rendering lard.  As you heat them, you will get more lard to separate out. 

9:55 am

 Once you have enough lard to be strained out (see rendering lard for straining tips), go ahead and strain your meat.  This lard will be a little darker than the lard that is rendered when you are first rendering lard, and it will also have a bit of a meat flavor to it.  This lard would be good to use in gravies, for frying, sauteing, or anything you would like to add a little flavor to.

11:45 am

Once you have separated out the lard, you have two options. One is to stop here and package your bits of meat to use in sauces, casseroles, or other recipes.  The other is to return your bits of meat to the pan and continue to heat to make cracklings. You may or may not need to strain lard again, depending on how much you removed previously.  If you do have some more separate out, however, go ahead and strain it again.

1:10 pm

As you are continuing to cook down your cracklings, you will want to use a metal utensil that can really scrape the bottom of the pan.  This will prevent any cracklings from sticking and burning. 

2:00 pm

You will also want to adjust your heat as needed. Your cracklings should be browning up but not burning.

2:30 pm

 Once your cracklings have darkened, and reached a crunchy-ish consistentcy, they are done cooking!

2:45 pm

Mound up your cracklings on one side of the pan, and slightly tip your pan to allow any last fat to drain out.

Then, carefully scoop up your cracklings and spread onto a paper towel covered layer of newspapers and gently dab them with another paper towel.

That is it!  You can now package up your cracklings to be used in various recipes.  (I freeze about 1 cups worth in sandwich baggies, placed inside a freezer zip lock.) I like to add them to corn bread, scrambled eggs, soups, and sprinkle on top of salads.  And if you want, you can also salt them to taste for homemade bacon bits. Mmmmm!

Pie Crust

 

~ Made from Crooked Gap rendered lard and Grandma Anna Rittgers' recipe ~

This recipe is the pie crust recipe that my Grandma Anna Rittgers shared with me. It wasn't uncommon for her to have delicious, fresh apple pies waiting on the counter for us.

This is also the recipe that I used to make my 4-H pie crusts, which won the Champion Pie in the pie baking contest two different years. Although I won't share all of my crust secrets, I will share my Grandma Rittgers' recipe. :)

Cut 3/4 c rendered lard into 2 1/2 c flour
Slowly add with a fork approx. 1/4 c + 1 tsp water
Roll out into crust
Sprinkle top with cinnamon and sugar

Bake pie at 425 for 15 minutes then 350 for 45 minutes

Bake pie crust cookies at 425 for 15 minutes