rendering lard

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Michelle Guerra

tallow

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I choose to render lard with the slow cooker method because the stovetop or in the oven causes spattering and messes. Learn how to make rendered lard in your Crockpot or Instant Pot, and which sources are best for soaps and which is best for cooking (there is a difference!). #lard #renderinglard

lard vs tallow

29 Pins

If I was going to be stranded on a dessert island, or maybe the middle of the prairie, what’s the one thing I’d have to have? Tallow! Beef tallow is one of my favorite traditional fats, because it has so many benefits. Tallow has powerful anti-inflammatory properties, rich in minerals, fat soluble vitamins A, D, E, K, and B12. Learn about beef tallow uses, and the many things you can do with it.

how to use tallow

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I choose to render lard with the slow cooker method because the stovetop or in the oven causes spattering and messes. Learn how to make rendered lard in your Crockpot or Instant Pot, and which sources are best for soaps and which is best for cooking (there is a difference!). #lard #renderinglard

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How to render lard or tallow

Learn how to render fat (lard, tallow or any other kind!), which can be used for cooking, making soap, lotions, candles and more! It's also shelf-stable and will keep for a long time. It's an easy, simple process.

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Homemade fat is very easy to make. You can easily render tallow or lard in a crockpot or large pot at home for very cheap!

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Learn why lard is healthy, sustainable and versatile - lard deserves a place in your kitchen! #healthy

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How to Render Lard

Lard Rendering Tools These tools are tied to the process steps for rendering lard. They include: • Kitchen shears which do a better job of cutting through the pork fat and skin than even the sharpest knife, and a cutting board to protect any countertop from the cutting process. • A 7-quart crockpot or larger slow cooker to render the lard at a low temperature for a long period of time (24 to 72 hours or more depending on the quantity you are rendering). • A large, metal slotted spoon for stirring the lard while it renders and to remove bits of skin as you go, and a large, metal ladle for collecting and pouring the lard into jars. • Sufficient canning jars, either one quart or one pint in size, plus lids. You can use smaller jars if you want a smaller, meal-size portion. • A cannin