Rendered Lard Recipes

STOVE TOP-RENDERED LARD

Stove Top-Rendered Lard image

Waste not, want not! Homemade lard comes in handy in all kinds of recipes, including these Biscochitos. Martha made this recipe on "Martha Bakes" episode 711.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Yield Makes 1 to 1 1/2 quarts

Number Of Ingredients 1

Ingredients

3 to 5 pounds chilled raw pork fat (preferably leaf lard from the kidney region)

Steps:

Working in batches, cut, grate, or grind fat into small pieces. If the fat begins to soften in your hands, return it to the refrigerator until firm.
Place ground fat in a heavy-bottomed pot set over very low heat. Add 1 cup water. Leave on stove until completely melted, 4 to 5 hours. As fat renders, crispy cracklings will form, rising to the surface of the bubbling fat. Use a slotted spoon to remove cracklings to a paper towel-lined plate. These are best eaten sprinkled with salt.
Strain rendered lard through a fine sieve and pour into jars. Lard may be stored at room temperature just like olive oil. It may also be stored in the refrigerator with no change to flavor or texture.

HOW TO RENDER LARD

How to Render Lard image

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.

Provided by Aroostook

Categories Pork

Time 3h30m

Yield 20 lbs.

Number Of Ingredients 2

Ingredients

pork fat, from the belly,leaf fat and back fat (Do not use ruffle fat "or" fat from internal organs as it is dark and soft, thus inferior)
cheesecloth

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 :

RENDERED LEAF LARD

Rendered Leaf Lard image

Blue Hill at Stone Barns conducted a search for the perfect pie. Baker Gabrielle Langholtz's award-winning Honey Pie uses this recipe for Leaf Lard to make the crust.

Provided by Martha Stewart

Yield Makes enough for about 6 double-crust pies or 12 single crust pies

Number Of Ingredients 1

Ingredients

3 pounds leaf lard, cut into 1/2-inch cubes

Steps:

Preheat oven to 350 degrees. Place lard in a Dutch oven and bake until fat melts and the cracklings float to the surface, stirring every 45 minutes (this may take up to 4 hours). Remove from oven and strain into a heatproof glass measuring cup; discard solids. Pour rendered lard into small ice-cube trays about halfway full and freeze.

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Place the fat in a large, heavy pot with 1 cup of water. Heat over a medium to low flame and cook slowly, stirring with a wooden spoon to avoid sticking and scorching. Try to push the raw fat under, so it can dissolve and doesn't start to spit as it crisps. Continue to render for 2 hours, until the fat pieces have shrunk to small toasty bits and sink to the bottom of the pot. The rendered fat should be clear yellow.
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