Rendering Leaf Lard
Rendering your own fat is a quiet task that transforms raw suet into a prized ingredient. By keeping the heat low, you ensure the lard remains white and odorless, free from any burnt or funky notes.
Cold fat is easier to handle
Keep your leaf fat in the freezer until you are ready to process it; cold fat cuts cleanly and won't smear on your blade.
- heavy-bottomed dutch oven
- sharp chef's knife
- fine mesh sieve
- cheesecloth
- glass storage jars
What goes in.
- 5 lbfresh pork leaf fat, cubed into 1/2 inch pieces
- 1/2 cupwater (to prevent initial scorching)
The low and slow approach
If the fat turns brown or smells like bacon, the heat is too high. Maintain a steady, gentle simmer where the fat melts without frying.
The method.
Prep the fat
Trim any bits of meat or skin off the leaf fat. Use your knife to cut the fat into uniform, small cubes to ensure even melting.
Start the melt
Place the fat and water into the Dutch oven over the lowest possible heat setting.
Watch the transition
Let the fat melt slowly for about 2 to 3 hours. Stir occasionally to prevent the cracklings from sticking to the bottom.
Identify completion
The process is finished when the cracklings are golden brown and float on the surface, and the liquid fat is completely clear.
Strain
Line your sieve with a few layers of cheesecloth. Carefully pour the hot fat through the sieve into your glass jars, leaving the solid bits behind.
Cool and store
Let the jars sit undisturbed at room temperature until the lard turns opaque and solid white. Seal and store in a cool, dark place.
Other turns to take.
Refined Lard
For an even cleaner product, render the fat a second time by adding a small amount of water to the solid lard, melting it, and straining it through fresh cheesecloth again.
When it doesn't go to plan.
Discard any bits of meat included with the fat; they will rot and ruin the shelf life of your lard.
Do not discard the cracklings; sprinkle them with coarse salt while warm for a snack.
If the kitchen starts smelling like a barbecue, remove the pot from the heat immediately.
The ones that keep coming up.
How long will the lard last?
Kept in a sealed jar in a cool, dark place, rendered lard will last for six months to a year. It stays fresh even longer in the refrigerator or freezer.
What is the difference between leaf lard and back fat?
Leaf fat comes from around the kidneys and is the purest, most neutral-tasting fat. Back fat is firmer and carries more pork flavor.
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