How To Make Lard

Name: How To Make Lard
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 1 serving
Ingredients: 2 pounds leaf lard or fatback; NOTE: You can use this same method for beef tallow and other animal fats

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Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Course
Others
Cuisine
gluten-free

How To Make Lard

Nevaeh Sloan

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Making your own lard couldn't be easier and the result is a beautifully white and clean lard you can use for your cooking and baking needs!NOTE: Use this same method for beef tallow and other animal fats.

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Ingredients

2 pounds leaf lard or fatback (depending on what you're using it forl; see blog post for description), diced as finely as you can (it's easiest to dice while frozen)
NOTE: You can use this same method for beef tallow and other animal fats

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Instructions

This can be made in the slow cooker, in the oven, or on the stovetop. For the oven and stovetop method see the blog post tutorial above. Slow Cooker Method: Place the diced fat in the slow cooker and set it to LOW. Leave the lid off while to prevent moisture buildup which can lead to spoiling. It will generally take at least 3 hours, often more, for the fat to render, especially if you're making a larger batch or if the chunks are large. The pieces of fat will sink down to the bottom and then rise up again after a few hours, indicating that the they are done rendering. Be careful not to over-cook the lard or allow the edges to burn or you'll end up with lard that has a stronger pork flavor (though still usable for frying savory things, just not ideal for sweet pastries and pie crusts). Strain the rendered lard through a fine mesh colander and discard the chunks (these can be fried to create crispy flavorful pork cracklings). Strain the lard a second time, this time time through 3 layers of cheesecloth to remove any small bits and sediment which cause spoilage. In its liquid state, the color of the lard will be like lemonade or apple juice. Once it cools and hardens it will become white.Place the melted lard in whatever container you want to keep it in long-term (preferably in a glass jar). Let it sit undisturbed at room temperature until it has to cooled down and is firm.Store your lard in a cool, dark place. It will keep longer in the fridge if you have the space and you can also freeze it. 2 pounds of pork fat will yield roughly 1 to 1 1/2 cups of lard.