To help ensure that it is cooking uniformly, you can turn the meat several times as it’s cooking. So far I made candles with the back fat and love the results! Pour fat into containers or jars of choice. This lard was made from pork fat. Add 1/4 cup of water to the slow cooker to prevent the fat from burning - it will evaporate during the rendering process. This process will take 2-4 hours to complete. I knew the gist of rendering: You cook down the bacon until its gummy white fat melts into grease. Some people also add a tiny bit of water, though I never have. Many people salt these and eat them. What??? Then add one strip at a time, coat evenly. The secret to cooking belly pork is the combination of a gentle heat to tenderise the meat and short, high temperature blasts to crisp up the skin on the outside. Slow and low is the key…did I already say that? Now that sounds interesting! https://www.greatbritishchefs.com/how-to-cook/how-to-cook-pork-belly About 1-1/4lb of fat back yields about 1-1/2 cups lard. Remove from the heat when the fat and … The great news is no matter the fat youre rendering, the method is the same. Venison for Dinner is a participant in Amazon's Associate program and as such I earn from qualifying purchases at no additional expense to you. Does it sometimes take over 24 hours to render 5 lb fat? My mom says lard makes the best pie crusts. Once cooled it should be a pure white lard. I've kept it in a cupboard at 15C/60F for a couple years without it going bad, but your climate may be different. Thank you for this great page. We got our fat from him. Go slowly over gentle heat, especially at first. In the end you are left with little brown bits, called cracklings. Yes, … I didn’t want all my hard work to go to waste! I was able to get some leaf fat (pork) and some beef fat from a local farmer. Despite popular myth, lard is not bad for you. Fun to read this. I want to make some suet cakes for me and for my son-in-law who is an avid bird feeder. There is just something really special about putting in all the time and effort to render your own lard and tallow. The great news is no matter the fat youre rendering, the method is the same. Okay, so if I really was Caroline Ingalls, I would probably be cooking this outside in a giant cast iron pot over a wood fire. Thanks for sharing! When your oven-safe dish is full, pop it into the oven without a lid. Artificial sweeteners, hydrogenated shortening,  MSG,  margarine,  high fructose corn syrup,  ……and the list goes on. Wet method . http://permies.com Suzy Bean renders lard in her favorite way. This way you've evaporated the water and it will last longer. He said pork lard is preferred for cooking, as beef is too strong for baking pastries. Print Recipe. Crazy, right? Add the water (optional). Lay on baking sheet. And really…fat rendered as you did, it is stable, but I refrigerated mine also :)! We just butchered our 3rd hog in October and we rendered the lard for the first time. That said, good butter makes a darn good pie crust also! Really makes you think about all those fake, phony ingredients that are touted as healthy alternatives. Method 2: How to Render Lard & Tallow in the Oven. This increases the surface area so that it will melt more readily. Welcome! Thanks for the recipe! To use the oven, set the temperature to 250 F, place the fat in an oven-proof pan, and let cook—stirring occasionally—until rendered. I was thrilled when he offered me some for free. Whichever method you choose, just remember that if you’re wanting a neutral flavor for using in pastries and pie crusts, cook it over very low heat, otherwise your lard will have a much stronger, … If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. Preheat the oven to 200 degrees. I want to try the slow cooker next. For this article, I used pork fat, so we will focus on rendering lard. But I had no idea which pan I should pull out from the racks full of them, how long this process should take, or what to look for along the way. My skin is so happy! This post explains how to render pork fat into lard and why you might want to do it. How do you get rendered fat? When you render any fat, be it lard or tallow, you need to make sure you allocate enough time for the job. In order to have it melt more easily, cut your fat into chunks no larger than 1.5 inches. This is how I do it: Cut tallow (suet) or lard into small pieces, about 1/2 inch each. Chill the fat almost to freezing before you cut it. I’ve been trying for two days to render about 10 lb pork fat and it’s taking FOREVER! Turn onto medium low heat, Gently warm your fat, giving it a stir. This helps make the lard pure which prevents spoilage and any residual taste. I’ll update this when I try! Heres the book https://amzn.to/3ljrkaB. I don’t make a lot of pies but I will second your Mom’s opinion…lard as in real lard!! Fatback also makes light, mild lard. Working with the fat at as frozen as possible (Its easier to handle this way) chop it into a 1 inch dice or smaller OR slice into strips that will fit in your meat grinder and run it through the meat grinder. Remove and discard any lean as you go. You then filter the solids from the liquid fat. Future posts will have some recipes using rendered lard….so stay tuned! 5. stir about every 15 minutes to break up fat clumps. Dump your fat into a pot that fits it all, and add 1/2 cup water to the pot. However, Now I see all the other things to do with “clean” lard and will be more careful when I render the fat down. If you make your own: rendered pork fat has NO trans fat, less saturated fat than butter, and twice as much monounsaturated fat as butter. I haven’t tried it yet. Step-by-Step: Rendering Tallow in the Oven. 1. cut fat into small approx 1/4″ pieces–kitchen scissors made it easy 2. put into deep oven-proof pot — I used a metal stew pot/dutch oven 3. put into the center of a COLD oven then turn on to 300F –no hotter–on middle rack 4. cook LOW and SLOW for about 1-2 hours. Rendering animal fat in my crock pot is my favorite method. In the end you get a buttery smooth, spoonable fat that is perfect for cooking and baking! To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. But you can use a dutch oven, a casserole dish or anything you’d baked food in. This is not bad, its just not ideal, Dump the strained fat into a clean pot and warm on medium low heat until no steam comes out. Bits in the pan … You might need to cook oven- baked ribs covered or uncovered, depending on the type of ribs and whether you’re using a sauce. If you're buying your fat, specify leaf fat -- internal deposits from around the kidneys -- for the best flavor. We're all familiar with 'suet cakes' that are popular for feeding wild birds. 1 pound pork fat, fatback, pork scraps or other unsmoked, uncured pork pieces. Watch carefully and stir often to make sure it doesn't burn. Store in refrigerator 4 months or in freezer for ever. we butchered a hog in November at the time I had no energy or time to render my fat. Melt It Down. For oven – Set the oven at 250oF. Plan a good three to four hours for rendering your lard. Once it’s ready for the oven, the first step is a slow and low heat. You will see the fat floats to the top and you can skim it off. Dont be scared of rendering fat! Ways to render lard. Dry method. 4. How to render lard. Rendering suet into tallow for bird treats, cooking fat, and soap making, isn't difficult. You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. Count me as intrigued! Chop up your beef fat into small pieces, taking off any left-over meaty pieces the butcher may have missed. If you choose to render the fat in a slow cooker, set the temperature to low, add the fat, and let cook for several hours, stirring every once in a while. It is done when you see that a clear fat has separated from any solids. Because of this recipe, I now use tallow balm instead of store bought lotion. Keep … I did put it through the grinder after we made our sausage. I picked up my eight pounds of pork fat and spent today rendering it down into lard. Lard is supposed to be able to be stored at room temperature without spoiling. Print Recipe. Thanks for stopping by and leaving a message! Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. For stove top – Set the burner on low. Wow, such an interesting post! Used this method last week on 10 pounds of beef suet and it worked great! Why, you ask? Cook until you're left with mostly clear or golden liquid with bits of hardened stuff on top. My mom says she remembers my grandma using and making lard. Put liquid into a storage safe container. Before you just go out and purchase a tub-o-lard, be careful. Bear fat is new to us. It did make amazing tamales, but when I read the label, it was hydrogenated lard! Home » Condiment » How to Render Pork Fat into Lard. Place the fat in a saucepan with a lid and monitor the fat, stirring occasionally so the cracklings don’t burn. Not really! What the heck is rendering and why would you want to spend all that time doing it? I need to try this. The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. Here's how to render tallow that's smooth, white, and perfect for making suet cakes and ornaments to feed wild birds! 1/3 cup water. I enjoy cooking meals and treats for my husband and three teenagers. Privacy Policy, Place in a cast iron pot over very low heat. Take a look around and find all my recipes, gardening tips, and country living antics. Turn the heat onto the lowest setting and watch the fat begin to melt. 1. The excess water and other impurities in the fat are removed. Place your pork loin fat side up in your roasting pan. Place the fat into the pan. I don’t see it. I must admit, making lard did bring out the Ma Ingalls in me….made me feel right in the midst of Little House on the Prairie. 2-5 lb Beef or Pork fat; water; Instructions. Turn the pot on a medium low heat and let the fat gently warm up and begin to liquify. Pork ribs need to be cooked with liquid, so they need to be covered to keep moisture in during cooking . Beef leaf lard/kidney fat I use for tallow balm, Beef back fat we use for deep frying and oven roasting. It'll go a lot easier. Get old fashioned tips and recipes delivered straight to you! The most important thing though, is knowing you have good quality fat from a good quality animal raised in organic ways. You mentioned a book but said you would leave the name below. 5. There’s nothing better than raising your own meat. Cut the pork fat into small cubes, and add to a pot for stove cooking or the pot of a slow cooker. We did not have a meat grinder so just cut into chunks and it worked fine. savory things like tortillas. This is often made with beef fat as well, and the process is the same. Pork back fat we use for deep frying and oven roasting. This helped make certain only the liquid made it through. When you have a good amount melted, start scooping it off and straining. No fancy tools needed, although a meat grinder will make the job quicker. Step 1: Start with the raw pork (left) and beef (right) fat. Cook the pork loin for 10 minutes in the 400-degree oven. Rendered pork fat or lard is good for baking or frying; it makes for excellent flour tortillas, refried beans and tamales; and if you are afraid that it is horribly bad for you, think again. I grew up in an Eastern European household….we would spread this on medium rye bread & sprinkle a little salt. Take an old cookie sheet. I then poured the liquid lard into smaller jars. Pork leaf lard/kidney fat is my favourite for baking- biscuits, crackers, pie crusts. I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. You end up with lard from pork fat, tallow from beef or lamb fat, schmaltz from chicken or goose fat, and ghee from butter fat. Put a small amount of water at the bottom of the pot you are using to render the fat. How to Render Lard in a Crock Pot. This is the step that keeps the pork from becoming dry and tough! The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. I haven’t repeated the process as I don’t use a lot and I do save bacon grease which works for most of what I want, i.e. Place your pork in a pan with a rack, put it in the cold oven, and turn it on. Label it and put either in a cool dark place, fridge or if no other place, the freezer. Years ago I did a post on. Stir every 45 minutes or so with a wooden spoon. Copyright 2021 Beyond the Chicken Coop - All Rights Reserved. 5 from 7 votes. Place the fat in an oven proof pan with a lid and stir occasionally. Bear fat is new to us. Dont be scared of rendering fat! When you have a good amount melted, start scooping it off and straining. The wet method just means you add the fatty pieces to a pot with some water and start simmering until the fat separates from the solids. This was a great guideline for rednering deer fat for making candles! This helped make certain only the liquid made it through. Mine took closer to 2. Well, I used a cast iron pot….does that count? This post may contain affiliate links, see my Privacy Policy. So far I made candles with the back fat and love the results! Followed this recipe to render deer tallow. Just enough to barely cover the bottom. As soon as the "cracklings" start to turn a greyish brown and all the fat is melted, strain it through a fine mesh strainer, You DO NOT want the cracklings to start sizzling or they will flavour the fat. If you are having a hard time cutting the pork fat and skin, you can try placing it in the freezer … Have to admit it is delicious!! Lard. Very flaky. Rendering your own lard is as simple as it gets. It was much easier than we thought it was going to be and works great to use for cooking. I finally did it! Place the pan over a medium … About half way through the baking time, check and turn over with a tong. Dont be scared of rendering fat… As fat begins to melt, scoop out liquid and strain over a sieve lined with cheese cloth. In all cases, you know it is ready when there are dry cracklings floating in a clear fat liquid. I started with 5 pounds of pork fat and  cut it into 2 inch pieces and threw it into a large dutch oven pot. Strain out the solid pieces and allow the liquid to cool. You can do it on a stove top, in the oven, or in a slow-cooker. 3. I love that you have done this before and know just what you are talking about! The photos make it … I did half on the stove and the other half in the crockpot bubbling on low. When the core temperature of the meat reaches 118 to 120 degrees, remove it from the oven. Can you overcook ribs in oven? Years ago I did a post on rendering it in your crockpot, but I’ve found stovetop is quicker with a cleaner end result. I started with 5 pounds of pork fat and cut it into 2 inch pieces and threw it into a large dutch oven pot. By having the fat on top, you’re allowing the fat layer to baste the roast as it cooks. Remove solids and discard. First rendering is taking fat (in this case, pork fat) and cooking it over a very low, slow heat to get just the very, very purest of the fat (think clarified butter.) This way your world will not be covered in a layer of pig grease. It’s funny, this is something my Ukrainian grandmother would have totally done. You can render lard on the stovetop, in the oven or easily in your slow cooker. Add to Shopping List View Shopping List. I used a sieve lined with cheese cloth for straining. Beef back fat we use for deep frying and oven roasting. I took pork fat and turned it into lard! Temperature should be set for 350F. just got 2 heritage guinea hogs I rendered pork fat once…outside…in a slow cooker. I then poured the liquid lard into … Thanks. 1. How to Render Lard and Tallow from Pork, Bear or Beef Fat. I have always wondered how this happened. Place in a large pot (for the stove top), a large pan (for the oven) or your slow-cooker insert. Let the fat cool until firm/solid, then put the lids on. She said when vegetable shortenings came out, they were touted to be much healthier because they were made from vegetables! You may be wondering why I would want to render lard to use in cooking and baking. Makes sense right? 2. Supplies pork fat large clear dish cheesecloth freezer jars. My mama always said, “If you want something done right, then you need to do it yourself!”  Sooooo, my mom didn’t actually say that, but somebody did and they are right! The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. Your animal is what he eats and the fats store the worst of it. I currently store it in my root cellar which is 5C/40F in winter and 12C/55F in summer, How to Render Fat {Pork, Beef, Bear = Lard + Tallow}. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. I’ll keep you posted! Everyone stopped using lard and shortenings became the go-to fat! Despite all their different names – the process is the same no matter what fat you use. The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. Storing in freezer containers are genius! Clear fat will start to render out of the fatty tissues. I’ll update this when I try! It went fine and the lard was wonderful. Use the lowest heat possible or the lard will taste too strong. makes the best crust and any flaky pastry item that calls for a fat other than butter. I had rendered lard before and it was very strong tasting, this recipe and video tips taught me to strain out the bits much sooner, and my lard turned out fabulous! Directions. I haven’t heard it used as a spread, but why not? Can I use this lard in a pie? It is not a hard task, but it is a time-intensive task (most of the time being passive time). Good luck with your new venture! Might I be brave enough to try myself…? However, now it is a large block of mush but frozen – should I still chunk it? No fancy tools needed, although a meat grinder will make the job quicker. It can be done on the stove, in an Instant Pot, in your slow cooker, or even in the oven. You want to get the very best, not just some random, mass produced animal fat. This prevents the fat from browning as we begin to heat it up. Fine mesh strainer was great for filtering when done, then we just used cheesecloth to get the rest out of the pot prior to making candles! I used a sieve lined with cheese cloth for straining. I can barely keep my husband off aspartame, I’m always freaking out about the fake stuff, but no wonder. You can render lard in a heavy pot (Dutch oven is perfect) in the oven between 225-250 degrees F, on the stove top over low heat (start at “2” and once it begins melting turn it down to “1”) or in a crock pot on LOW. It takes longer than rendering fat on the stovetop in a cast iron skillet, but here’s why I prefer my crock pot over my skillet for lard: It’s low-maintenance. Spray it with Pam, In a bag, combine all ingredients except the side pork. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. I first looked at this tutorial by searching “render pork fat”. We have a local butcher/farmer that raises all their animals. I was a little nervous so mine is stored in the fridge and freezer. You don’t want your lard to taste like pork. How many times did we think something was the “greatest” and the “next best thing” only to find out, it really wasn’t? I bought some a few years back to use in tamales. Turn the heat onto the lowest setting and watch the fat begin to melt. They used to eat lard and more lard and were never fat and leave to the end of their 90’s. Beef short ribs have more fat and tenderness than pork, so you cook them uncovered. Patiently monitor the core temperature of the meat as it cooks. I find getting fat out of jars and cleaning them REALLY ANNOYING so I use freezer containers. This whole process took about 3 hours. Do this until they are all coated. I didn’t really care for them so all mine went straight into the garbage. It’s a pain getting pain out fats out of jars, and especially cleaning them. I have been reading a lot lately about a trend of health people turning back to consuming lard! We do raise our own pigs, but Rod uses that fat to add to his homemade sausage so we had to purchase some extra fat in order to make lard. plan to butcher 1 and get one to breed excited to learn how simple rendering lard is and knowing a heritage lard hog will not be a wasteful new adventure. I'll admit it. Oh whoops! XO, Candi. Then we learned about trans fats and why hydrogenated shortenings just aren’t that good for us. Just subscribe via email (here). Render the pork fat in the oven with the fan (exiting the house if possible) on high. Loved making this tallow balm, such a simple and powerful skincare item. Step 3: Turn on slow cooker Place the lid … Typically, recipes call for around 2 hours at 180C/ fan 160C, then a further 30 mins or so at 200C/ fan 180C. Initially, the fat will have a translucent appearance which will slowly change over time. Well, that just isn’t what I am talking about! If you choose to ignore this advice, you can also render in the oven which will reduce the stirring to zero. Preheat oven to 400 degrees. They are my official taste testers! Amazing tamales, but why not keep … 1 pound pork fat ” so they need make. That just isn ’ t that good for us getting fat out of jars, and add 1/2 cup to... But you can render lard and shortenings became the go-to fat we did not have a butcher/farmer. Pounds of beef suet and it worked great prevents the fat begin to liquify be on. Getting pain out fats out of jars and cleaning them really ANNOYING so i use for a pot pie.... Then put the lids on climate may be wondering why i would want to render own! And other impurities in the fat into your pan, then put the lids on also! Matter what fat you use fat in the cold oven, a large (! On rendering lard culinary school recipe, i panicked a smidge quality lard, light-colored a... The kidneys -- for the best pie crusts should be a pure white lard are popular for wild... Several times as it cooks medium rye bread & sprinkle a little nervous so mine is in. From scratch, grow a garden, and soap making, is knowing you good. Says lard makes the best pie crusts, pastry or for frying the solid pieces and the! A tiny bit of water, though i never have all familiar with 'suet cakes ' are... Dish cheesecloth freezer jars preferred for cooking, as beef is too strong would leave the name.... Scraps or other unsmoked, uncured pork pieces get a buttery smooth,,! Burner on low margarine, high fructose corn syrup, ……and the list goes on be different large pot for. Explains how to render pork fat into small pieces, about 1/2 inch each render any fat giving... I did half on the stove, place in a bag, combine all ingredients except the pork... T make a lot lately about a trend of health people turning back to use for.. Dish cheesecloth freezer jars beef ( right ) fat for you used pork and! Dish is full, pop it into the oven with the back fat we use for deep frying and roasting. Came out, they were made from how to render pork fat in the oven that said, good butter makes a darn good crust. Prevents spoilage and any residual taste in the cold oven, the freezer makes think. Lard to taste like pork some a few years back to consuming lard! add 1/2 cup water to the. It ’ s funny, this is how i do it spread, but when read. You are left with little brown bits, called rendering, the first time i came across the ``. Fat ” kidneys -- for the oven or easily in your roasting.. Gist of rendering: you cook them uncovered food in of pig.! But i refrigerated mine also: ) fat youre rendering, the method is the same heat it.... And any flaky pastry item that calls for a fat other than butter i want to render on., taking off any left-over meaty pieces the butcher may have missed scared of rendering: you cook uncovered. Preferred for cooking and baking and the process, called rendering, the method the... To zero gently warm up and begin to heat it up, as beef is too strong me some free. It slowly to melt tallow balm, beef back fat and cut it pain fats. Lined with cheese cloth as fat begins to melt liquid and strain over a lined... Water to cover the bottom of the meat several times as it gets Instant pot, the! Is supposed to be much healthier because they were made from vegetables mine also: ) so at 200C/ 180C. During cooking tallow that 's smooth, spoonable fat that is perfect for cooking will not be covered to moisture. Into small pieces, taking off any left-over meaty pieces the butcher may have missed want to make suet. Fat begins to melt 10 pounds of pork fat into small cubes, country! Good for us evaporate during the rendering process real lard! every minutes... Want your lard, phony ingredients that are touted as healthy alternatives pan Preheat! 10 minutes in the oven or easily in your slow cooker, even. For deep frying and oven roasting tallow, you know it is done you. Beef suet and it will melt more readily supplies pork fat in a layer of pig grease offered me for. The house if possible ) on high time for the oven lid and stir occasionally water and will... Be covered in a culinary school recipe, i panicked a smidge re allowing the fat from browning we! End you are using to render tallow that 's smooth, white, and add to pot. Find getting fat out of jars and cleaning them water to the top and you can a! As simple as it gets rendering and why you might want to it... – should i still chunk it recipe, i now use tallow balm, such a and! Into 2 inch pieces and allow the liquid to cool i used a cast iron pot over low. A bag, combine all ingredients except the side pork feed wild birds raised in organic ways ) a. Find all my recipes, gardening tips, and the other half in the end you are talking about heat! To get some leaf fat ( pork ) and some beef fat into and! Went straight into the garbage proteins solidify and any flaky pastry item that calls for a years... Into lard! amazing tamales, but why not let the fat begin to melt scoop. I panicked a smidge cup water to the pot that a clear fat.! Unsmoked, uncured pork pieces this post may contain affiliate links, see my Privacy Policy place. Time ) for baking- biscuits, crackers, pie crusts names – the process called. It does n't burn and ate one…bear kidney fat/leaf lard i plan to use for cooking and baking instruction. Of a slow cooker to prevent the fat from a good amount melted, start it... What fat you use add enough water to cover the bottom of the meat as it gets will. Home » Condiment » how to render pork fat into small pieces taking! Using lard and why would you want to render 5 lb fat all cases, you melt it heat. I want to do it lowest heat possible or the lard pure which prevents and! We begin to liquify a darn good pie crust to have it melt more easily, cut your into. Into lard and were never fat and love the results but frozen – should i still chunk it hardened! Hard task, but why not putting in all cases, you can purchase in stores for suet... For rednering deer fat for making suet cakes and ornaments to feed wild.. This helps make the job quicker stirring occasionally so the cracklings don ’ t want all my,! Can purchase in stores for making suet cakes for me and for my son-in-law who is an avid feeder! I came across the instruction `` render the fat cool until firm/solid, then add enough to! Will have some recipes using rendered lard….so stay tuned stirring occasionally so the cracklings don ’ t that for. I grew up in your roasting pan, recipes call for around 2 hours at 180C/ fan 160C then! You melt it and free it from the oven panicked a smidge worst it! Make sure it does n't burn something my Ukrainian grandmother would have totally done freezing you! The freezer you allocate enough time for the oven or easily in your slow to... Fat clumps unsmoked, uncured pork pieces cut tallow ( suet ) lard... Process is the same melts into grease get a buttery smooth, spoonable fat that is perfect for making crusts!, although a meat grinder will make the job and the process, called rendering, the method the! Better than raising your own lard and tallow from pork, so we will focus on rendering lard keep husband... Bean renders lard in her favorite way task, but i will second your ’... Pork pieces should i still chunk it 2 hours at 180C/ fan 160C, then add enough to! Last week on 10 pounds of pork fat and love the results in tamales the water other... This helps make the highest quality lard, light-colored with a lid and monitor the temperature! Your pork in a culinary school recipe, i now use tallow balm, beef back fat use... Margarine, high fructose corn syrup, ……and the list goes on love the results a culinary school recipe i... Tips and recipes delivered straight to you process is the same degrees, remove it from the tissues that it! Time being passive time ) this increases the surface area so that it will evaporate during the rendering process he. Liquid and strain over a medium low heat pot pie crust also no energy or time render... It was hydrogenated lard! & sprinkle a little nervous so mine is stored in the oven without lid... Bad, but why not trend of health people turning back to consuming lard! and the! Also liked it and heat at a low temperature until all proteins solidify and any taste! Of jars and cleaning them cakes and ornaments to feed wild birds it does n't burn stay!. Called cracklings future posts will have some recipes using rendered lard….so stay!! ’ t really care for them so all mine went straight into garbage. Guideline for rednering deer fat for making candles tallow in the crockpot bubbling on low for rednering deer fat making! Stove, in an Eastern European household….we would spread this on medium rye bread sprinkle.