Lard – sounds like a daunting task, doesn’t it? Well, don’t let it fool you. It’s much easier than it sounds! Are you ready? Let’s go!
- Polyface Pork fat (these come in 5 lb bags)
- A Crock pot (a 4-qt holds 5 lbs of fat – very convenient huh?)
- Strainer or cheese cloth or slotted spoon
- Clean container to store your lard in (I use wide-mouth quart jars)
- Thaw the lard. I usually set mine in the sink overnight. Put it into your crockpot. Turn your crockpot to LOW and let it sit all day until all of the fat is melted and appears clear.
- Pour it through your strainer or cheese cloth, or pull out the chunks of fat that are left. If you want to, you can fry these for cracklin’s. I disposed of mine.
- Pour the lard into your containers, let them cool just a bit, then refrigerate it. It will keep almost indefinitely in the fridge.
Viola! You have made lard! It will harden in the fridge turning a beautful white.
I have also run the crockpot over night and then strained it in the morning. Worked perfectly. 10 pounds of fat makes about 3 quarts of lard.
For those of you who don’t have a crock pot – don’t despair! You can still make it. Just put the fat into a nice large pot and turn your burner onto low – as low as it will go. You will want to watch it a little more carefully and stir it on occasion to make sure that it doesn’t burn. Follow steps 2 & 3 like normal.
Uses for lard:
Use it for frying or sauteing anything – anytime you need an oil, just use the lard – try my fried chicken recipe. It will “wow” your family and guests.
Use it in place of shortening in recipes. It’s much healthier for you. Pie crusts are excellent made with lard.