Re: Rendering Fat/Lard
[Re: Mike Cope]
#7002849
09/28/20 12:27 PM
09/28/20 12:27 PM
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Joined: Jan 2014
Posts: 123 Alaska
Super Wide
trapper
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trapper
Joined: Jan 2014
Posts: 123
Alaska
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I just did a crock pot full of bear fat couple days ago. Cut it into 2 inch cubes and put in in the crock pot on LOW overnight. Make sure you already cut all the meat off of it. Let it cool down enough to pour through some cheese cloth or a metal strainer, into mason jars. Put them in the fridge to harden up, they will be yellow clear oil at first then will turn white like a glass of milk. Put a metal lid and ring on the jars and label and put them in the freezer. Will last for years and years in the freezer.
Crock pot is the way to go, not electric pans. No water needed, will just mess it up. You do not need to pressure can it. Questions? Hope this helps you.
My Super Wide will pull your broken down 4 stroke, up a hill backwards, with you on it!
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Re: Rendering Fat/Lard
[Re: Mike Cope]
#7002914
09/28/20 01:43 PM
09/28/20 01:43 PM
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Joined: Jun 2018
Posts: 4,764 Beatrice, NE
loosegoose
trapper
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trapper
Joined: Jun 2018
Posts: 4,764
Beatrice, NE
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I do all mine in a crock pot. Just put it in there at night with a little bit (1/2 cup or less) of water and turn it on low. The water prevents the fat from sticking and burning until you get some fat rendered. It takes several hours to render it,like 12-18 hours, and the water will evaporate long before that. Some people don't use water, that's just how I do it.. Chop it up real fine,or even run it through a grinder if you're feeling crazy. If you let it go until the cracklins start getting crispy you'll get more fat but it'll be more porky smelling and tasting,if you stop when the cracklins are still soft and greazy it'll be more neutral smelling and tasting. I just put mine in clean jars and put the lids on and stick them in the freezer. I. Actually making a batch tonight, I've got a couple bags of pork fat defrosted in the fridge.
Last edited by loosegoose; 09/28/20 01:43 PM.
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Re: Rendering Fat/Lard
[Re: loosegoose]
#7002916
09/28/20 01:49 PM
09/28/20 01:49 PM
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Joined: Feb 2010
Posts: 19,719 pa
hippie
trapper
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trapper
Joined: Feb 2010
Posts: 19,719
pa
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I do all mine in a crock pot. Just put it in there at night with a little bit (1/2 cup or less) of water and turn it on low. The water prevents the fat from sticking and burning until you get some fat rendered. It takes several hours to render it,like 12-18 hours, and the water will evaporate long before that. Some people don't use water, that's just how I do it.. Chop it up real fine,or even run it through a grinder if you're feeling crazy. If you let it go until the cracklins start getting crispy you'll get more fat but it'll be more porky smelling and tasting,if you stop when the cracklins are still soft and greazy it'll be more neutral smelling and tasting. I just put mine in clean jars and put the lids on and stick them in the freezer. I. Actually making a batch tonight, I've got a couple bags of pork fat defrosted in the fridge. I've never made lard in a crockpot, normally in kettles but we always added water to start also.
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Re: Rendering Fat/Lard
[Re: Mike Cope]
#7002969
09/28/20 03:14 PM
09/28/20 03:14 PM
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Joined: Aug 2008
Posts: 16,240 ny
upstateNY
trapper
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trapper
Joined: Aug 2008
Posts: 16,240
ny
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I run the fat through my grinder first.Helps it render down nicely.I just use a large pot on the stove and render it down slowly.Then run it through a tight strainer or cheese cloth.
the wheels of the gods turn very slowly
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Re: Rendering Fat/Lard
[Re: Mike Cope]
#7003053
09/28/20 05:21 PM
09/28/20 05:21 PM
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Joined: Feb 2010
Posts: 19,719 pa
hippie
trapper
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trapper
Joined: Feb 2010
Posts: 19,719
pa
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Re: Rendering Fat/Lard
[Re: Mike Cope]
#7003268
09/28/20 09:11 PM
09/28/20 09:11 PM
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Joined: Jun 2018
Posts: 4,764 Beatrice, NE
loosegoose
trapper
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trapper
Joined: Jun 2018
Posts: 4,764
Beatrice, NE
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Just finished getting mine in the crockpot. A little bit of water... 2 bags of pig fat... Chop it up and into the crockpot it goes on low all night.
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Re: Rendering Fat/Lard
[Re: Mike Cope]
#7003312
09/28/20 09:43 PM
09/28/20 09:43 PM
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Joined: Dec 2006
Posts: 23,830 Wisconsin
The Beav
trapper
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trapper
Joined: Dec 2006
Posts: 23,830
Wisconsin
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So when I make my venison burger I always grind In some beef fat . Could a guy render down that fat and mix It into the burger as a liquid? If so you would think you could get a better mix.
The forum Know It All according to Muskrat
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Re: Rendering Fat/Lard
[Re: The Beav]
#7003342
09/28/20 09:59 PM
09/28/20 09:59 PM
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Joined: Jun 2018
Posts: 4,764 Beatrice, NE
loosegoose
trapper
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trapper
Joined: Jun 2018
Posts: 4,764
Beatrice, NE
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So when I make my venison burger I always grind In some beef fat . Could a guy render down that fat and mix It into the burger as a liquid? If so you would think you could get a better mix. I would think if you render the fat it'd come out different. The whole fat (u rendered) would stay in chunks, but the rendered fat would turn to complete liquid when you cook, and might fall out of the.meat mixture. I don't really know, though, I've never done it, that's just my guess.
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Re: Rendering Fat/Lard
[Re: mimusp]
#7003625
09/29/20 07:38 AM
09/29/20 07:38 AM
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Joined: Jan 2018
Posts: 1,100 New York
nyhuntfish
trapper
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trapper
Joined: Jan 2018
Posts: 1,100
New York
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Anybody ever render coon fat to make lard? I love the flavor of coon and would think that coon lard would be delicious. Greatest questions I have: How Can We Use the Most Abundant: 1.) Coon fat 2.) Beaver fat For human food? Why not? I don't believe the Indians just passed over this. It's right there... the fat your body needs to survive. Anything on archive.org? Anyone know how to do this? In a time of need how will your brain keep working? Not on lean meat. Not on veggies. Not on burning off the fur every time I don't think and stewing the skin which is a great option although time consuming...but is that it?
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Re: Rendering Fat/Lard
[Re: Mike Cope]
#7003657
09/29/20 08:28 AM
09/29/20 08:28 AM
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Joined: May 2011
Posts: 16,577 Oakland, MS
yotetrapper30
trapper
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trapper
Joined: May 2011
Posts: 16,577
Oakland, MS
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Pour the very hot rendered lard into canning jars, quickly wipe any grease off the rims, put a lid and ring on right away, then let it cool on the counter. All the jars should seal, and you won't need to store them in the fridge or freezer. If any jars don't seal, throw those ones in the fridge.
~~Proud Ultra MAGA~~
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Re: Rendering Fat/Lard
[Re: Trapper Dahlgren]
#7003673
09/29/20 08:41 AM
09/29/20 08:41 AM
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Joined: Jan 2009
Posts: 4,561 Nebraska
Trapset
trapper
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trapper
Joined: Jan 2009
Posts: 4,561
Nebraska
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i render all my con fat an add seed for the birds in winter Does it set up solid for you?
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