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

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