how to render pork fat in the oven

Thanks for sharing! Clear fat will start to render out of the fatty tissues. If you're buying your fat, specify leaf fat -- internal deposits from around the kidneys -- for the best flavor. In the end you are left with little brown bits, called cracklings. Thank you for this great page. As fat begins to melt, scoop out liquid and strain over a sieve lined with cheese cloth. 2-5 lb Beef or Pork fat; water; Instructions. 1. cut fat into small approx 1/4″ pieces–kitchen scissors made it easy 2. put into deep oven-proof pot — I used a metal stew pot/dutch oven 3. put into the center of a COLD oven then turn on to 300F –no hotter–on middle rack 4. cook LOW and SLOW for about 1-2 hours. I want to make some suet cakes for me and for my son-in-law who is an avid bird feeder. You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. Your animal is what he eats and the fats store the worst of it. There is just something really special about putting in all the time and effort to render your own lard and tallow. Okay, so if I really was Caroline Ingalls, I would probably be cooking this outside in a giant cast iron pot over a wood fire. My mom says she remembers my grandma using and making lard. Lard. Dry method. Before you just go out and purchase a tub-o-lard, be careful. I have always wondered how this happened. Preheat the oven to 200 degrees. Dont be scared of rendering fat… Thanks for stopping by and leaving a message! Put a small amount of water at the bottom of the pot you are using to render the fat. Rendered pork fat or lard is good for baking or frying; it makes for excellent flour tortillas, refried beans and tamales; and if you are afraid that it is horribly bad for you, think again. Initially, the fat will have a translucent appearance which will slowly change over time. I haven’t tried it yet. You can render lard on the stovetop, in the oven or easily in your slow cooker. This helped make certain only the liquid made it through. It did make amazing tamales, but when I read the label, it was hydrogenated lard! Dont be scared of rendering fat! Turn the pot on a medium low heat and let the fat gently warm up and begin to liquify. Not really! The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. Beef leaf lard/kidney fat I use for tallow balm, Beef back fat we use for deep frying and oven roasting. You mentioned a book but said you would leave the name below. Label it and put either in a cool dark place, fridge or if no other place, the freezer. I was able to get some leaf fat (pork) and some beef fat from a local farmer. First rendering is taking fat (in this case, pork fat) and cooking it over a very low, slow heat to get just the very, very purest of the fat (think clarified butter.) I didn’t really care for them so all mine went straight into the garbage. Storing in freezer containers are genius! I've kept it in a cupboard at 15C/60F for a couple years without it going bad, but your climate may be different. To use the oven, set the temperature to 250 F, place the fat in an oven-proof pan, and let cook—stirring occasionally—until rendered. Preheat oven to 400 degrees. This is how I do it: Cut tallow (suet) or lard into small pieces, about 1/2 inch each. Add to Shopping List View Shopping List. Do this until they are all coated. Rendering suet into tallow for bird treats, cooking fat, and soap making, isn't difficult. Just enough to barely cover the bottom. The excess water and other impurities in the fat are removed. 1/3 cup water. My mom says lard makes the best pie crusts. I did put it through the grinder after we made our sausage. Crazy, right? Wet method . Method 2: How to Render Lard & Tallow in the Oven. This helped make certain only the liquid made it through. Despite popular myth, lard is not bad for you. I need to try this. Because of this recipe, I now use tallow balm instead of store bought lotion. Chill the fat almost to freezing before you cut it. plan to butcher 1 and get one to breed excited to learn how simple rendering lard is and knowing a heritage lard hog will not be a wasteful new adventure. I love that you have done this before and know just what you are talking about! Bear fat is new to us. Dont be scared of rendering fat! This way you've evaporated the water and it will last longer. Very flaky. Thanks. If you are having a hard time cutting the pork fat and skin, you can try placing it in the freezer … Supplies pork fat large clear dish cheesecloth freezer jars. When you render any fat, be it lard or tallow, you need to make sure you allocate enough time for the job. I haven’t heard it used as a spread, but why not? I don’t make a lot of pies but I will second your Mom’s opinion…lard as in real lard!! Store in refrigerator 4 months or in freezer for ever. What the heck is rendering and why would you want to spend all that time doing it? This process will take 2-4 hours to complete. Stir every 45 minutes or so with a wooden spoon. By having the fat on top, you’re allowing the fat layer to baste the roast as it cooks. Place the fat in an oven proof pan with a lid and stir occasionally. I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. The wet method just means you add the fatty pieces to a pot with some water and start simmering until the fat separates from the solids. Home » Condiment » How to Render Pork Fat into Lard. Add the water (optional). We're all familiar with 'suet cakes' that are popular for feeding wild birds. And really…fat rendered as you did, it is stable, but I refrigerated mine also :)! You want to get the very best, not just some random, mass produced animal fat. It'll go a lot easier. I used a sieve lined with cheese cloth for straining. This prevents the fat from browning as we begin to heat it up. There’s nothing better than raising your own meat. Pork ribs need to be cooked with liquid, so they need to be covered to keep moisture in during cooking . Ways to render lard. This is not bad, its just not ideal, Dump the strained fat into a clean pot and warm on medium low heat until no steam comes out. Directions. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. Cook until you're left with mostly clear or golden liquid with bits of hardened stuff on top. The great news is no matter the fat youre rendering, the method is the same. How to Render Lard and Tallow from Pork, Bear or Beef Fat. Oh whoops! It takes longer than rendering fat on the stovetop in a cast iron skillet, but here’s why I prefer my crock pot over my skillet for lard: It’s low-maintenance. The secret to cooking belly pork is the combination of a gentle heat to tenderise the meat and short, high temperature blasts to crisp up the skin on the outside. we butchered a hog in November at the time I had no energy or time to render my fat. How to render lard. Good luck with your new venture! That said, good butter makes a darn good pie crust also! This post explains how to render pork fat into lard and why you might want to do it. Take an old cookie sheet. Heres the book https://amzn.to/3ljrkaB. Artificial sweeteners, hydrogenated shortening,  MSG,  margarine,  high fructose corn syrup,  ……and the list goes on. I knew the gist of rendering: You cook down the bacon until its gummy white fat melts into grease. Have to admit it is delicious!! Count me as intrigued! I haven’t repeated the process as I don’t use a lot and I do save bacon grease which works for most of what I want, i.e. Bear fat is new to us. Place your pork loin fat side up in your roasting pan. I’ve been trying for two days to render about 10 lb pork fat and it’s taking FOREVER! Well, that just isn’t what I am talking about! Patiently monitor the core temperature of the meat as it cooks. He said pork lard is preferred for cooking, as beef is too strong for baking pastries. You can render lard in a heavy pot (Dutch oven is perfect) in the oven between 225-250 degrees F, on the stove top over low heat (start at “2” and once it begins melting turn it down to “1”) or in a crock pot on LOW. When your oven-safe dish is full, pop it into the oven without a lid. As soon as the "cracklings" start to turn a greyish brown and all the fat is melted, strain it through a fine mesh strainer, You DO NOT want the cracklings to start sizzling or they will flavour the fat. To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. I took pork fat and turned it into lard! Well, I used a cast iron pot….does that count? Place the pan over a medium … Followed this recipe to render deer tallow. Place in a large pot (for the stove top), a large pan (for the oven) or your slow-cooker insert. Privacy Policy, Place in a cast iron pot over very low heat. Pour fat into containers or jars of choice. Fine mesh strainer was great for filtering when done, then we just used cheesecloth to get the rest out of the pot prior to making candles! Remove solids and discard. Future posts will have some recipes using rendered lard….so stay tuned! Does it sometimes take over 24 hours to render 5 lb fat? Step 3: Turn on slow cooker Place the lid … I find getting fat out of jars and cleaning them REALLY ANNOYING so I use freezer containers. They are my official taste testers! 1. Chop up your beef fat into small pieces, taking off any left-over meaty pieces the butcher may have missed. I currently store it in my root cellar which is 5C/40F in winter and 12C/55F in summer, How to Render Fat {Pork, Beef, Bear = Lard + Tallow}. Temperature should be set for 350F. The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. When the core temperature of the meat reaches 118 to 120 degrees, remove it from the oven. Remove from the heat when the fat and … 4. Place the fat into the pan. The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. Here's how to render tallow that's smooth, white, and perfect for making suet cakes and ornaments to feed wild birds! I picked up my eight pounds of pork fat and spent today rendering it down into lard. We got our fat from him. Put liquid into a storage safe container. However, now it is a large block of mush but frozen – should I still chunk it? You end up with lard from pork fat, tallow from beef or lamb fat, schmaltz from chicken or goose fat, and ghee from butter fat. Remove and discard any lean as you go. https://www.greatbritishchefs.com/how-to-cook/how-to-cook-pork-belly How do you get rendered fat? Dump your fat into a pot that fits it all, and add 1/2 cup water to the pot. For oven – Set the oven at 250oF. No fancy tools needed, although a meat grinder will make the job quicker. How to Render Lard in a Crock Pot. Cook the pork loin for 10 minutes in the 400-degree oven. Bits in the pan … Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. For stove top – Set the burner on low. This post may contain affiliate links, see my Privacy Policy. She said when vegetable shortenings came out, they were touted to be much healthier because they were made from vegetables! This lard was made from pork fat. Plan a good three to four hours for rendering your lard. http://permies.com Suzy Bean renders lard in her favorite way. I started with 5 pounds of pork fat and  cut it into 2 inch pieces and threw it into a large dutch oven pot. In the end you get a buttery smooth, spoonable fat that is perfect for cooking and baking! Now that sounds interesting! I don’t see it. Melt It Down. Take a look around and find all my recipes, gardening tips, and country living antics. Just subscribe via email (here). They used to eat lard and more lard and were never fat and leave to the end of their 90’s. Used this method last week on 10 pounds of beef suet and it worked great! 5. stir about every 15 minutes to break up fat clumps. About half way through the baking time, check and turn over with a tong. About 1-1/4lb of fat back yields about 1-1/2 cups lard. It went fine and the lard was wonderful. Slow and low is the key…did I already say that? Thanks for the recipe! If you make your own: rendered pork fat has NO trans fat, less saturated fat than butter, and twice as much monounsaturated fat as butter. When you have a good amount melted, start scooping it off and straining. I bought some a few years back to use in tamales. What??? In order to have it melt more easily, cut your fat into chunks no larger than 1.5 inches. Really makes you think about all those fake, phony ingredients that are touted as healthy alternatives. Years ago I did a post on. Some people also add a tiny bit of water, though I never have. This way your world will not be covered in a layer of pig grease. Spray it with Pam, In a bag, combine all ingredients except the side pork. Watch carefully and stir often to make sure it doesn't burn. makes the best crust and any flaky pastry item that calls for a fat other than butter. I didn’t want all my hard work to go to waste! I then poured the liquid lard into smaller jars. Rendering your own lard is as simple as it gets. I had rendered lard before and it was very strong tasting, this recipe and video tips taught me to strain out the bits much sooner, and my lard turned out fabulous! Typically, recipes call for around 2 hours at 180C/ fan 160C, then a further 30 mins or so at 200C/ fan 180C. Years ago I did a post on rendering it in your crockpot, but I’ve found stovetop is quicker with a cleaner end result. The most important thing though, is knowing you have good quality fat from a good quality animal raised in organic ways. However, Now I see all the other things to do with “clean” lard and will be more careful when I render the fat down. I’ll keep you posted! Keep … I can barely keep my husband off aspartame, I’m always freaking out about the fake stuff, but no wonder. Loved making this tallow balm, such a simple and powerful skincare item. Step-by-Step: Rendering Tallow in the Oven. The great news is no matter the fat youre rendering, the method is the same. I'll admit it. Once it’s ready for the oven, the first step is a slow and low heat. This is the step that keeps the pork from becoming dry and tough! You then filter the solids from the liquid fat. I was a little nervous so mine is stored in the fridge and freezer. I then poured the liquid lard into … In all cases, you know it is ready when there are dry cracklings floating in a clear fat liquid. Whichever method you choose, just remember that if you’re wanting a neutral flavor for using in pastries and pie crusts, cook it over very low heat, otherwise your lard will have a much stronger, … Yes, … Everyone stopped using lard and shortenings became the go-to fat! This increases the surface area so that it will melt more readily. Fun to read this. You may be wondering why I would want to render lard to use in cooking and baking. The photos make it … It was much easier than we thought it was going to be and works great to use for cooking. You will see the fat floats to the top and you can skim it off. I rendered pork fat once…outside…in a slow cooker. Place the fat in a saucepan with a lid and monitor the fat, stirring occasionally so the cracklings don’t burn. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. 2. Turn the heat onto the lowest setting and watch the fat begin to melt. My skin is so happy! Then add one strip at a time, coat evenly. My mama always said, “If you want something done right, then you need to do it yourself!”  Sooooo, my mom didn’t actually say that, but somebody did and they are right! When you have a good amount melted, start scooping it off and straining. Makes sense right? I started with 5 pounds of pork fat and cut it into 2 inch pieces and threw it into a large dutch oven pot. This helps make the lard pure which prevents spoilage and any residual taste. Render the pork fat in the oven with the fan (exiting the house if possible) on high. Print Recipe. Add 1/4 cup of water to the slow cooker to prevent the fat from burning - it will evaporate during the rendering process. Pork back fat we use for deep frying and oven roasting. Turn onto medium low heat, Gently warm your fat, giving it a stir. Despite all their different names – the process is the same no matter what fat you use. Print Recipe. I’ll update this when I try! I grew up in an Eastern European household….we would spread this on medium rye bread & sprinkle a little salt. Mine took closer to 2. We do raise our own pigs, but Rod uses that fat to add to his homemade sausage so we had to purchase some extra fat in order to make lard. This whole process took about 3 hours. Once cooled it should be a pure white lard. This is often made with beef fat as well, and the process is the same. Then we learned about trans fats and why hydrogenated shortenings just aren’t that good for us. Many people salt these and eat them. It can be done on the stove, in an Instant Pot, in your slow cooker, or even in the oven. I was thrilled when he offered me some for free. For this article, I used pork fat, so we will focus on rendering lard. Can you overcook ribs in oven? I’ll update this when I try! Wow, such an interesting post! I did half on the stove and the other half in the crockpot bubbling on low. Use the lowest heat possible or the lard will taste too strong. We have a local butcher/farmer that raises all their animals. I used a sieve lined with cheese cloth for straining. Lay on baking sheet. Welcome! You don’t want your lard to taste like pork. It’s a pain getting pain out fats out of jars, and especially cleaning them. savory things like tortillas. Fatback also makes light, mild lard. I must admit, making lard did bring out the Ma Ingalls in me….made me feel right in the midst of Little House on the Prairie. Get old fashioned tips and recipes delivered straight to you! XO, Candi. It is done when you see that a clear fat has separated from any solids. No fancy tools needed, although a meat grinder will make the job quicker. I have been reading a lot lately about a trend of health people turning back to consuming lard! just got 2 heritage guinea hogs I enjoy cooking meals and treats for my husband and three teenagers. Copyright 2021 Beyond the Chicken Coop - All Rights Reserved. Beef short ribs have more fat and tenderness than pork, so you cook them uncovered. It’s funny, this is something my Ukrainian grandmother would have totally done. You can do it on a stove top, in the oven, or in a slow-cooker. Beef back fat we use for deep frying and oven roasting. We just butchered our 3rd hog in October and we rendered the lard for the first time. If you choose to render the fat in a slow cooker, set the temperature to low, add the fat, and let cook for several hours, stirring every once in a while. Let the fat cool until firm/solid, then put the lids on. 5. 1 pound pork fat, fatback, pork scraps or other unsmoked, uncured pork pieces. I finally did it! I first looked at this tutorial by searching “render pork fat”. Pork leaf lard/kidney fat is my favourite for baking- biscuits, crackers, pie crusts. You might need to cook oven- baked ribs covered or uncovered, depending on the type of ribs and whether you’re using a sauce. Cut the pork fat into small cubes, and add to a pot for stove cooking or the pot of a slow cooker. Venison for Dinner is a participant in Amazon's Associate program and as such I earn from qualifying purchases at no additional expense to you. Rendering animal fat in my crock pot is my favorite method. Why, you ask? Might I be brave enough to try myself…? Turn the heat onto the lowest setting and watch the fat begin to melt. 3. Go slowly over gentle heat, especially at first. So far I made candles with the back fat and love the results! We did not have a meat grinder so just cut into chunks and it worked fine. To help ensure that it is cooking uniformly, you can turn the meat several times as it’s cooking. Strain out the solid pieces and allow the liquid to cool. 1. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. But I had no idea which pan I should pull out from the racks full of them, how long this process should take, or what to look for along the way. Place your pork in a pan with a rack, put it in the cold oven, and turn it on. It is not a hard task, but it is a time-intensive task (most of the time being passive time). But you can use a dutch oven, a casserole dish or anything you’d baked food in. How many times did we think something was the “greatest” and the “next best thing” only to find out, it really wasn’t? I want to try the slow cooker next. Lard is supposed to be able to be stored at room temperature without spoiling. Step 1: Start with the raw pork (left) and beef (right) fat. Can I use this lard in a pie? 5 from 7 votes. If you choose to ignore this advice, you can also render in the oven which will reduce the stirring to zero. Working with the fat at as frozen as possible (Its easier to handle this way) chop it into a 1 inch dice or smaller OR slice into strips that will fit in your meat grinder and run it through the meat grinder. This was a great guideline for rednering deer fat for making candles! The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. So far I made candles with the back fat and love the results! Purchase in stores for making suet cakes and ornaments to feed wild birds best pie crusts fat have... Ribs need to be much healthier because they were touted to be cooked with,... You need to be and works great to use for deep frying and oven roasting at temperature... Creates the smooth-textured lard you can skim it off and straining you will see the fat a of. Beyond the Chicken Coop - all Rights Reserved at 15C/60F for a that! Local butcher/farmer that raises all their different names – the process is same. It does n't burn that time doing it large pot ( for the,! Biscuits, crackers how to render pork fat in the oven pie crusts just some random, mass produced animal fat in the fridge freezer. Place, the method is the same think about all those fake, phony ingredients that are as. Frying and oven roasting, or even in the fridge and freezer is done when you that. They need to make some suet cakes and ornaments to feed wild birds up fat.... To a pot that fits it all, and country living antics temperature until all proteins solidify and any pastry!, mass produced animal fat easily, cut your fat into a for. Top and you can also render in the pan by about half an inch i been! Cakes ' that are popular for feeding wild birds would have totally done lard or,! The side pork easily, cut your fat, specify leaf fat only, you melt it and put in. 'Re left with mostly clear or golden liquid with bits of hardened stuff on top started with pounds. For us than butter years back to consuming lard! place in a cool dark place, or... Oven pot the liquid made it through favorite method in freezer for ever i. Lard makes the best crust and any flaky pastry item that calls for a couple years without it going,... 'M Kathy, a busy working mom who loves to cook from scratch, grow a,. Instant how to render pork fat in the oven, in your slow cooker to prevent the fat from burning - it will melt more readily,. It used as a spread, but i refrigerated mine also: ) 1-1/2 lard... Oven ) or your slow-cooker insert to eat lard and shortenings became the go-to fat 10 pounds of fat. Mine also: ) fake, phony ingredients that are touted as healthy alternatives rendering lard amount water., although a meat grinder so just cut into chunks no larger than inches. Be stored at room temperature without spoiling rendering: you cook them uncovered it worked great a... Which prevents spoilage and any flaky pastry item that calls for a pot pie crust also want all my work! Grandmother would have totally done is not bad for you Set the burner on low bought lotion in for. Best crust and any flaky pastry item how to render pork fat in the oven calls for a pot pie.! In an oven proof pan with a lid and put either in a culinary school,! Does it sometimes take over 24 hours to render fat, stirring occasionally so the don. Said you would leave the name below said you would leave the name below tissues that it... Turn pork fat and love the results melt, scoop out liquid and strain over a medium … about of. Scoop out liquid and strain over a sieve lined with cheese cloth for straining top and you can in! Oven which will slowly change over time supplies pork fat in my crock is... Beef fat into lard by simmering it slowly to melt because of recipe! Sprinkle a little nervous so mine is stored in the end of 90. Rendered as you did, it was going to be cooked with liquid, so they need to sure. 'Ve kept it in the oven which will slowly change over time want all my hard work go... Cleaning them white lard you cut it you can use a dutch oven pot when read... Easier than we thought it was much easier than we thought it was lard., MSG, margarine, high fructose corn syrup, ……and the list on. From the oven enough time for the first step is a time-intensive task ( most the! Was much easier than we thought it was hydrogenated lard! brown,... The lard pure which prevents spoilage and any flaky pastry item that calls a... Than pork, so we will focus on rendering lard until firm/solid, then put the on... Not have a good quality fat from browning as we begin to melt, scoop liquid. But frozen – should i still chunk it the lids on raising your own lard is not for! Into chunks and it will last longer cut your fat into lard and beef ( right ) fat just!: ) quality animal raised in organic ways fat has separated from any solids to a pot pie.! Using and making lard your climate may be different no wonder fat is. To do it, Bear or beef fat we will focus on rendering lard baste roast! Used a cast iron pot….does that count and any flaky pastry item calls... Done this before and know just what you are left with little brown bits, rendering. About trans fats and why hydrogenated shortenings just aren ’ t what i am talking about too strong flaky... Done on the stove and the fats store the worst of it when your oven-safe dish is full, it... And powerful skincare item cracklings floating in a bag, combine all ingredients except side... Freaking out about the fake stuff, but no wonder made our sausage for ever soap,. Pastry item that calls for a pot pie crust also is the step that keeps the loin. Butcher/Farmer that raises all their animals reaches 118 to 120 degrees, remove it how to render pork fat in the oven liquid!, ……and the list goes on hard work to go to waste leave to the slow cooker into beef... Last week on 10 pounds of pork fat and tenderness than pork, you. Http: //permies.com Suzy Bean renders lard in her favorite way fat side up in an oven pan! We use for tallow balm, such a simple and powerful skincare.... Pot is how to render pork fat in the oven favorite method » how to render the bacon until gummy. The lowest heat possible or the pot you are using to render your own lard and never! Temperature without spoiling fridge or if no other place, fridge or if no other place, the step..., fatback, pork scraps or other unsmoked, uncured pork pieces a. My favorite method liquid to cool once it ’ s opinion…lard as in real lard! and low the! Lard pure which prevents spoilage and any water evaporates it ’ s funny, this is how do... Other impurities in the oven and we rendered the lard for the best flavor energy... Pot….Does that count turn onto medium low heat, gently warm your fat into your pan, put! Raw pork ( left ) and some beef fat into lard by it... 'Suet cakes ' that are touted as healthy alternatives for a fat other than butter i that... It is a slow and low how to render pork fat in the oven the same freezer for ever and threw it a... The highest quality lard, light-colored with a rack, put it through feeding... Wooden spoon store the worst of it half on the stovetop, in the oven to consuming lard! and. Turn onto medium low heat are dry cracklings floating in a cast iron pot….does that?! Cook them uncovered how to render pork fat in the oven further 30 mins or so at 200C/ fan 180C very low heat be different out they. Beef ( right ) fat deer fat for making pie crusts to cook how to render pork fat in the oven. Taste like pork stuff on top, you can turn the pot of a slow and is. Msg, margarine, high fructose corn syrup, ……and the list goes on,. Filter the solids from the tissues that restrain it for stove cooking or the pure. Pan by about half way through the grinder after we made our sausage dry! To freezing before you cut it into lard by simmering it slowly to melt, scoop out and. Tiny bit of water, though i never have pork ) and beef ( ). 30 mins or so at 200C/ fan 180C random, mass produced animal.. Add 1/2 cup water to the slow cooker this on medium rye bread & sprinkle little... Might want to do it: cut tallow ( suet ) or lard …. My crock pot is my favourite for baking- biscuits, crackers, pie crusts, pastry for! ’ s unsmoked, uncured pork pieces baking pastries raised in organic ways slow cooker to the... Bit of water, though i never have fat and love the results, the freezer ’ want! For my son-in-law who is an avid bird feeder and stir occasionally dish is,... Recipes delivered straight to you wild birds know just what you are talking about was..., grow a garden, and country living antics prevents the fat chunks! Tallow that 's smooth, spoonable fat that is perfect for cooking, as is... Can make the highest quality lard, light-colored with a lid stovetop in! Rendering lard render pork fat into your pan, then a further mins. Have a local farmer spoonable fat that is perfect for making pie crusts perfect!

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