Rendered Lard Recipes
RENDERED LARD
Provided by Alton Brown
Time 3h15m
Yield 1 1/2 cups rendered fat
Number Of Ingredients 2
Steps:
- Preheat the oven to 300 degrees F.
- Cut the fatback into 1/4-inch cubes and put it into a 6 to 8 quart Dutch oven. Add the water. Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt. Cook until the fat has melted, the water has evaporated and the pieces begin to brown slightly, approximately 3 to 4 hours. Pour through a fine mesh strainer into a heatproof container and allow the fat to cool completely before covering and storing in the refrigerator.
STOVE TOP-RENDERED LARD
Waste not, want not! Homemade lard comes in handy in all kinds of recipes, including these Biscochitos. Martha made this recipe on "Martha Bakes" episode 711.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 1 to 1 1/2 quarts
Number Of Ingredients 1
Steps:
- Working in batches, cut, grate, or grind fat into small pieces. If the fat begins to soften in your hands, return it to the refrigerator until firm.
- Place ground fat in a heavy-bottomed pot set over very low heat. Add 1 cup water. Leave on stove until completely melted, 4 to 5 hours. As fat renders, crispy cracklings will form, rising to the surface of the bubbling fat. Use a slotted spoon to remove cracklings to a paper towel-lined plate. These are best eaten sprinkled with salt.
- Strain rendered lard through a fine sieve and pour into jars. Lard may be stored at room temperature just like olive oil. It may also be stored in the refrigerator with no change to flavor or texture.
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- Cut the lard into small pieces, 1" cubes or smaller. The smaller the pieces, the faster the process will be. You can also grind the fat.
- Fat will start rendering as soon as the pot has heated up but will take quite a while to completely render. The time it takes to render depends on how low or high your heat is. But, the lower the heat, the less chance of a "piggy" taste in the lard.
- Don't remove any of the rendered lard until all the fat appears to be "cooked." If the remaining fat hasn't reached a safe temperature and you remove some of the lard, you could contaminate the lard with unwanted bacteria. But, you can start removing some of the lard before it is completely rendered.
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