Today we are going to talk about rendering Lard and Schmalz. What is the difference you ask? Not much, Schmalz simply still has the little bits left in it. It's really a sinfully easy thing to do but not many households use lard anymore. It really is a shame as lard has good fats as well as many fat soluble vitamins necessary for proper health. You can do it either by stove top or crock pot. Stove top gets you cracklings without an extra step, continue cooking bits without fat for cracklings from the crock pot. For stove top remember not to use non-stick pans. For crock pot, do not use glass (most newer ones are ceramic, so not to worry) as the hot fat can break it. Use pork fat. If you buy your fat from meat markets make sure you know the source of the fat. Nasty stuff fed to factory-farmed pigs accumulate in their fat stores, so it’s very important to source your pork fat from healthy, pastured animals.
Stove top directions:
*Ground or cut fat into 1/4” pieces.
*Heat and stir for about 75 minutes after the fat starts to melt.
*Pour through cheesecloth (to get the bits out) and into mason jars.
*Let cool on counter.
*Ground or cut fat into 1/4” pieces.
*Heat and stir for about 75 minutes after the fat starts to melt.
*Pour through cheesecloth (to get the bits out) and into mason jars.
*Let cool on counter.
Crock pot directions:
*Ground or cut fat into 1/4” pieces.
*Add 1/4 cup of water and fat to a crock pot (the water will prevent the fat from burning before it starts to melt. It will evaporate out) on low for about an hour.
*Check after about an hour and stir. After about 1-1/2 to 2 hours (total) it is done (when the cracklings start to settle on the bottom of the crock pot).
*Pour through cheesecloth (to get the bits out) and into mason jars.
*Let cool on counter.
*Ground or cut fat into 1/4” pieces.
*Add 1/4 cup of water and fat to a crock pot (the water will prevent the fat from burning before it starts to melt. It will evaporate out) on low for about an hour.
*Check after about an hour and stir. After about 1-1/2 to 2 hours (total) it is done (when the cracklings start to settle on the bottom of the crock pot).
*Pour through cheesecloth (to get the bits out) and into mason jars.
*Let cool on counter.
If you skip the straining step and choose to leave the bits in, it becomes Schmalz (German). This is quite tasty on toast and retains the flavor of bacon.
For storage you have a few options. Our grand parents used to place a lid on the jar while hot (remember to wipe rims clean first) so it would seal and be able to store in a cool place such as a basement. They also had one open on the kitchen counter. Nay sayers say this is not good. For those that don't trust centuries of practice, you can also freeze or refrigerate.
You can use lard in place of shortening or butter in many recipes. It tastes better and is better for your health. Recipes are soon to follow so keep a look out and enjoy your refound lard!
~Independent Twist
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