Rendering Lard

A few months ago, we purchased half of a rather large hog from a relative. Since then, we've been enjoying chops, sausage, bacon, and ham, but have noticed that the freezer space hasn't increased with our pork consumption.

It seems the large bag of pig fat the butcher packaged for us has been hogging the extra space.

Oink. Oink.

Yes, I went there. I couldn't help myself.

The plan has always been to render the lard, but somehow the act of chopping up fleshy-looking fat reminds me of some cheap horror flick with mediocre actors trying not to look at the teleprompters....

My issues run deep.

Hunting season begins in a couple of weeks, and with 3 new safety-certified hunters in the family, this means we need some space in the meat freezer. So the fat had to go.

Right into the pot.

And since I lived to tell about it, I thought I'd share how I rendered the lard. Just in case you have some fat hanging around your freezer.

Because I can't be the only one, right?

Step 1: Cut the partially frozen fat into 1-inch pieces.

Step 2: Put the fat into a large stainless steel stock pot.

Step 3: Set pot on stove and turn burner on to simmer. Let fat simmer until the bits and pieces of fat are translucent; about 1 hour.

Step 4: Line a fine mesh sieve with a single layer of cheesecloth. Set over a glass measuring bowl. Carefully pour the hot fat/pieces into the cheesecloth to drain.

Let sit for a couple of minutes to completely drain.

Step 5: Pour hot liquid into mason jars and leave on counter to solidify.

Step 6: Bake a pie using your new lard for the most amazing crust....just like Grandma used to make.

**I put the fat pieces back in the pot for another hour to crisp up. These are called cracklings and I hear they are quite the farm house delicacy. People use these in place of french fried onions, in salads, on casseroles, and as a snack. I'll have to get back to you on that one.

I've got a pie to make!☺

This is linked to Homestead Barn Hop.