How Easy To Render And Can Lard

0
65
How Easy To Render And Can Lard
How Easy To Render And Can Lard

Hey this is Jamie useful knowledge so yesterday I rendered lard and me candid just like I’ve done for many many years so if you’ll stay tuned I’ll

show you how easy it is to do it okay to render and can lard first of all you’re gonna need about five pounds of fresh pork fatback you’re going

to need a sharp knife to cut that up you’re going to need a large pot this is a 6-quart pot you’re gonna need some mason jars you’re gonna

need 10 to 12 eight-ounce jelly jars or you can use larger jars such as pint jars which you would need about five to six-pint jars and finally

you’re gonna need a smaller pot this is a 3-quart pot you need a ladle you need a strainer and you need cheesecloth for the straining okay the winter

lord what I like to do is purchase at least 5 pounds of the fresh fatback make sure it’s fresh fatback, not the salted fatback I went to

the local butcher here and I’ve got about 5 and 3/4 pounds I’m gonna show you how I cut it up and how I render lard okay now what I

do is get any meat off of this fatback so all this right here and then trim off what we’re going to do now we’re going to cube it

up and so what I like to do is cut it up and about maybe a little bit bigger than one-inch cubes and then we’re going to put it

in the pot right here you don’t have to be perfect on how you cube this up just a note why I take the meat off of there is

because I think it helps make a wider looking lard once this is all done okay I’ll get my cut-up lard in my 6-quart pot and I’ve got a

3-quart saucepan here and a ladle now as this lard renders down I’m going to be pulling the melted rendered lard out and putting it in this 3 quart

saucepan okay all we need to do now is turn it on I’m gonna put this on a medium-low now your cooktop might be a little different so as

it starts rendering down you may have to make adjustments I’ll probably have to make adjustments as well okay I can hear some sizzling going on down in here my

pots got hot it’s been about probably five minutes what I’m gonna do is stir this up just a little bit and we’re gonna put a lid on we’re gonna

check it in about another five minutes okay it’s been another five minutes we’re starting to get some sizzle in there oh yeah we’re starting to get some at the

the bottom cover it back up check it in another five looks in the SAPS working out oh yeah we’re starting to get rendered down now this is a slow process

but if you’ll just be patient with it you’ll have some nice looking lard when you’re done okay when I’m rendering Lauren what I like to do is take some

out as it gets ready so and what I use I use a 6-quart pot I’ve got a 3-quart saucepan and then I’ve got a strainer and what

I do with that strainer put some cheesecloth in it and we’re going to straining this lard as it gets ready through the cheesecloth we’re gonna check it now

this has been in about an hour and obviously as you can see a lot of it is ready so we’re gonna take we’re gonna strain a lot of this

bring in the cheesecloth ok as this starts melting down and render and you can take out as much as you want to the reason I like doing that I

think it makes a cleaner-looking wider looking lard if you leave something in there and it cooks for hours like in a slow cooker then it’s not gonna be

as quite looking I don’t believe this is what I’ve always done it makes a nice looking Lord okay we’re gonna let that go back to cooking like I

said it’s been about an hour all right we’re gonna check back in another 15 minutes all right we got a lot more rendered down I’m gonna filter that through

our cheesecloth as well okay we’re gonna start checking this about every 5 minutes because it’s cooking a lot faster and I’m low over here so we’ll check into another

five minutes okay we’ve got a full post so I’m going to another pot and we’re about to get down to where we’re about to run out of lard probably

get a couple more runs out of that you know when we started this pot was practically full a fatback that was cut up and now we’re down to

the very end what I’m gonna do is get the last bit of this out and we’re gonna go ahead and can this Lord and yeah a lot of people

love these cracklins they get leftover from making lard all right guys I’m gonna turn this off we’re gonna get 12 jars in the oven because we have about

three quarts of rendered lard we’re gonna heat it to 250 degrees and we’re gonna camp it okay I’ve rendered out about three-quarters of Lord and what I’m doing

here is I’m restraining it through a new cut of cheesecloth this is just to make sure nothing got by the cheesecloth when I strained it the first time okay

well this is warming up we want to take a small pot of water we’re gonna turn that on just a low and we’re gonna put 12 jelly jar lid

the minute these are mason jar lids we’re gonna warm those up and like I said that just has to be on like a low to medium-low we just want

that water here okay while this is warm yeah you’re gonna need a candy thermometer to determine that this is 250 degrees and you’re gonna need bands mason jar bands

for your jelly jars to go along with your lids and your jars we’re gonna get these sent over to the side we’re gonna check to see where we’re at

as far as temperature okay we’re about 125 we’re not quite there yet okay I’m not sure if you can see that but we are slightly above 250 degrees now

just remember I hated this up on a medium-low slowly so we’re gonna go ahead and turn it off and can it okay we’ve got our lard at 250

degrees we’ve got our lids warming back in there in the back our jars are at 250 degrees it’s time to can you’re going to bring that right to

the bottom of your canning funnel maybe a little bit more to get perfect headspace there okay once we fill these up we got about nine and a half an

ounce jelly jars of rendered lard and remember we started with five and three-quarters pounds of fatback so now we’re going to finish out the canning process okay

what we’re going to do first we’re going to go around the top of each jar to make sure there’s no lard around the top of each jar that may

have gotten spilled and I’m using a dry cloth for this is different than canon jelly sometimes when you see me can and jelly I’ve got a wet cloth

doing this but I’m using the dry cloth now and this is just a paper towel okay next we’re gonna put our lids on so what I’m gonna do is

I’m gonna pull out each one of these I’m gonna dry it with a paper towel we’re gonna get it on each one of these jars now you want to

dry this really good cuz you don’t know water going down in here your Lord okay now we’re gonna put our bands on alright so what you want to do

now is you want to tighten each one of these up okay what I usually do is I’ll tighten it up one down here’s another we’re gonna turn these over

and they’re gonna stay turned over for five minutes after five minutes is up we’re gonna come in and flip them right side up and then they’ll steel okay this

had been upside down for about five minutes we’re gonna do now is turn them right side up and if you’re not used to this type of thing these are

still hot just a warning there okay we’re gonna let them cool off they’re in the seal they’ll be ready to go in the pantry I have kept these

in the pantry for up to a year sometimes even more than a year without any issues without any of them going rancid okay now all we’re doing is waiting

for these to seal it’s going to take them about 30 minutes and you’ll start to hear pings, where the jars are sealing the Lord, will cool down and solidify

and it will turn from this almost a yellowish color to a pearly white color as you expect from good Lord okay it’s the next morning and all our jars

are still perfect and the Lord it’s just very pretty and just perfectly white as it should be okay the nice byproduct of making large crunchy cracklins little salt

on these and it’s a great little snack so I hope you gained some useful knowledge oh how easy it is to render and can your own Lord thanks for

LEAVE A REPLY

Please enter your comment!
Please enter your name here