How to Render Pork Fat Into Lard
- 1). Chop up the pork fat into cubes no larger than 1 inch and place it in a large pot on the stove. Set the temperature on low and let the fat start to melt, stirring it regularly. If you're afraid it will scorch, you can add a small amount of water, which will boil off later.
- 2). Raise the temperature slowly to bring the fat to a simmer, being careful not to heat it too quickly and scorch the bottom. Stir it occasionally. As it liquefies, you'll see solid pieces called "cracklings" rise to the top. Allow the lard to continue simmering until the cracklings sink to the bottom, indicating it's ready. You can also test the temperature with a candy thermometer. When it rises above 212 degrees and approaches 255, it's done.
- 3). Turn off the heat and allow the pot to cool a little. Set out jars or other heat-proof containers and strain the liquid lard into them through a piece of cheesecloth or a sieve. You can save the cracklings for seasoning beans, if you wish. Seal the containers and place them in a refrigerator or freezer to cool them quickly, to help prevent the lard from acquiring a grainy texture. You can store the rendered lard for several months in the refrigerator or freezer.
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