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How to render pork fat

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  • How to render pork fat

    Okay, I'm gunna get some pork back fat,
    What's the best / easiest way to render some pork fat?


    From London England UK

  • #2

    This is about how to make pemmican the two ingredients of which are dried meat and rendered fat.

    It has really good step by step photos and instructions for the fat rendering.


    • #3
      We raised 2 pigs this year and I rendered a fair amount, I still have more fat in the freezer.

      1) Trim that fat of any meat, this is tedious but worth the effort.

      2) cut fat into small pieces. I placed chunks of fat on a sheet pan and slightly froze the pieces, I then put them in my food processor to mince. The smaller the pieces the faster they will render, this is a slow process so anything you can do to speed it up helps.

      3) Place the minced fat in a pot that is oven proof and put in 250 degree (120?) oven. The fat will slowly begin to melt, (several hours). You can wait until it is all melted or you can strain the liquid fat off as it melts. Use a strainer lined with cheesecloth. If you like your lard pure white, be patient, it takes time if you don't mind if the lard is darker colored (it will taste more porky) then you can raise the temperature. I was going for pure white lard with neutral flavor so it took a long time.

      Here is a link that explains it:Rendering Lard - Two Hunnyz Rabbitry
      I notice his lard isn't very white.

      Here's mine:

      Here's a link that show how to do it:
      Rendering Lard - Two Hunnyz Rabbitry
      Life is death. We all take turns. It's sacred to eat during our turn and be eaten when our turn is over. RichMahogany.


      • #4
        I've done this a few times. I've found that you get higher quality lard the lower you keep the temperature. I would stay under 220F. Even that is pushing it. It takes a long time (all day) but you get nice white lard. Once you have most of it in a jar, you turn up the heat and get the last bit of it, but this is darker (more brown) in color. I keep it separate from the low temp lard.


        • #5
          I imagine it could be done the same as beef tallow.
          Rendering Suet into Tallow | Paleo Parents
          *My obligatory intro

          There are no cheat days. There are days when you eat primal and days you don't. As soon as you label a day a cheat day, you're on a diet. Don't be on a diet. ~~ Fernaldo



          • #6
            Originally posted by Urban Forager View Post
            Here's mine:
            Mmmm, that is some yummy looking lard you have there, Forager!
            I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC


            • #7
              Thanks Cakes, I was wondering when someone was going to admire my fat! We are literally livin' high off the hog!
              Life is death. We all take turns. It's sacred to eat during our turn and be eaten when our turn is over. RichMahogany.