RENDERED LARD RECIPES
RENDERED LARD RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 3 hours 0 minutes
Yield 1 1/2 cups rendered fat
Number Of Ingredients 2
Steps:
- Preheat the oven to 300 degrees F.
- Cut the fatback into 1/4-inch cubes and put it into a 6 to 8 quart Dutch oven. Add the water. Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt. Cook until the fat has melted, the water has evaporated and the pieces begin to brown slightly, approximately 3 to 4 hours. Pour through a fine mesh strainer into a heatproof container and allow the fat to cool completely before covering and storing in the refrigerator.
HOW TO RENDER LARD RECIPE - FOOD.COM
This makes such a superior product. Easy to do but takes awhile. This recipe calls for pork fat but I have rendered lard from bear and it came out excellent.
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours
Yield 20 lbs.
Number Of Ingredients 2
Steps:
- Preheat oven to 225 degrees F.
- Wash and chill fat.
- Cut into small pieces (1 inch).
- Place 1 cup of fat in roasting pan.
- Place in oven.
- When fat starts to melt, add more pieces until roaster is about half full.
- Render until all is melted and all moisture is cooked off and evaporated.
- Let cool slightly.
- Dip liquid from roaster and strain through triple layer of cheesecloth.
- (Note:After you have dipped out most of the lard and you have bits of crackling left, continue to cook these down on top of stove but watch it closely and don't let it get too hot.) Pour into 5 to 10 pound containers.
- Cover tightly.
- Store immediately in a freezer if possible.
- Quick cooling produces a fine grained lard.
- Store in freezer.
- You can increase storage time for this lard by adding a 3 pound can of vegetable shortening to every 50 pounds of lard.
Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0
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