How to Render Lard
What you need:
A pound or so of pig fat e(ach pound of fat will yield about a pint of lard)
Some containers—Mason jars work nicely.
1. Make sure to ventilate your kitchen by opening a window or turning on the exhaust fan or both.
2. Chop pork fat up into little pieces.
3. In a Dutch oven or heavy, large pot, add about a half of a cup of water to the pot, and then add the cubed fat.
4. On the stove, heat the pot on medium low, stirring occasionally (every 10 minutes).
5. After the fat starts melting (about an hour), you’ll hear some very loud pops. This is just the air and moisture leaving what will soon become cracklings. When this starts to happen, start stirring more often.
6. Soon after, the cracklings will start floating on the surface. Keep stirring frequently, but be careful—you don’t want the fat popping out of the pot and burning you.
7. When the cracklings sink to the bottom, the lard has been rendered.
8. Let it cool, and then pour it into containers through a colander or strainer lined with cheesecloth. The cracklings will be left behind in the cheesecloth and can be eaten however you like.
9. The lard will be a yellowish liquid. This is what it’s supposed to look like.
10. Refrigerate it overnight and when it solidifies it will turn white. It will keep in the refrigerator for about three months, and the freezer for up to a year (do not freeze in glass mason jars).
Submitted by Sally A - South Arlington