It was much easier than we thought it was going to be and works great to use for cooking. https://www.greatbritishchefs.com/how-to-cook/how-to-cook-pork-belly And really…fat rendered as you did, it is stable, but I refrigerated mine also :)! Wet method . 1. Step 3: Turn on slow cooker Place the lid … Slow and low is the key…did I already say that? As soon as the "cracklings" start to turn a greyish brown and all the fat is melted, strain it through a fine mesh strainer, You DO NOT want the cracklings to start sizzling or they will flavour the fat. Rendering suet into tallow for bird treats, cooking fat, and soap making, isn't difficult. You don’t want your lard to taste like pork. Some people also add a tiny bit of water, though I never have. Supplies pork fat large clear dish cheesecloth freezer jars. Copyright 2021 Beyond the Chicken Coop - All Rights Reserved. Chill the fat almost to freezing before you cut it. I did half on the stove and the other half in the crockpot bubbling on low. Put liquid into a storage safe container. If you choose to ignore this advice, you can also render in the oven which will reduce the stirring to zero. Once cooled it should be a pure white lard. Keep … This helped make certain only the liquid made it through. The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. I then poured the liquid lard into smaller jars. Then we learned about trans fats and why hydrogenated shortenings just aren’t that good for us. Turn the pot on a medium low heat and let the fat gently warm up and begin to liquify. As fat begins to melt, scoop out liquid and strain over a sieve lined with cheese cloth. We got our fat from him. Typically, recipes call for around 2 hours at 180C/ fan 160C, then a further 30 mins or so at 200C/ fan 180C. Place your pork loin fat side up in your roasting pan. I’ll keep you posted! Because of this recipe, I now use tallow balm instead of store bought lotion. Years ago I did a post on. Stir every 45 minutes or so with a wooden spoon. In the end you get a buttery smooth, spoonable fat that is perfect for cooking and baking! Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. I finally did it! By having the fat on top, you’re allowing the fat layer to baste the roast as it cooks. The wet method just means you add the fatty pieces to a pot with some water and start simmering until the fat separates from the solids. How many times did we think something was the “greatest” and the “next best thing” only to find out, it really wasn’t? Rendered pork fat or lard is good for baking or frying; it makes for excellent flour tortillas, refried beans and tamales; and if you are afraid that it is horribly bad for you, think again. This is often made with beef fat as well, and the process is the same. Privacy Policy, Place in a cast iron pot over very low heat. Remove solids and discard. To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. I have always wondered how this happened. No fancy tools needed, although a meat grinder will make the job quicker. This lard was made from pork fat. I grew up in an Eastern European household….we would spread this on medium rye bread & sprinkle a little salt. This way your world will not be covered in a layer of pig grease. 1. Turn the heat onto the lowest setting and watch the fat begin to melt. This way you've evaporated the water and it will last longer. Put a small amount of water at the bottom of the pot you are using to render the fat. However, now it is a large block of mush but frozen – should I still chunk it? It’s funny, this is something my Ukrainian grandmother would have totally done. I haven’t tried it yet. Loved making this tallow balm, such a simple and powerful skincare item. we butchered a hog in November at the time I had no energy or time to render my fat. I love that you have done this before and know just what you are talking about! I knew the gist of rendering: You cook down the bacon until its gummy white fat melts into grease. Thanks for the recipe! So far I made candles with the back fat and love the results! Turn onto medium low heat, Gently warm your fat, giving it a stir. Thanks for stopping by and leaving a message! In all cases, you know it is ready when there are dry cracklings floating in a clear fat liquid. Why, you ask? Cut the pork fat into small cubes, and add to a pot for stove cooking or the pot of a slow cooker. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. Add to Shopping List View Shopping List. This helps make the lard pure which prevents spoilage and any residual taste. Fatback also makes light, mild lard. Clear fat will start to render out of the fatty tissues. Fun to read this. I’ve been trying for two days to render about 10 lb pork fat and it’s taking FOREVER! Oh whoops! plan to butcher 1 and get one to breed excited to learn how simple rendering lard is and knowing a heritage lard hog will not be a wasteful new adventure. Whichever method you choose, just remember that if you’re wanting a neutral flavor for using in pastries and pie crusts, cook it over very low heat, otherwise your lard will have a much stronger, … What the heck is rendering and why would you want to spend all that time doing it? Spray it with Pam, In a bag, combine all ingredients except the side pork. Watch carefully and stir often to make sure it doesn't burn. I want to make some suet cakes for me and for my son-in-law who is an avid bird feeder. It takes longer than rendering fat on the stovetop in a cast iron skillet, but here’s why I prefer my crock pot over my skillet for lard: It’s low-maintenance. First rendering is taking fat (in this case, pork fat) and cooking it over a very low, slow heat to get just the very, very purest of the fat (think clarified butter.) No fancy tools needed, although a meat grinder will make the job quicker. You can render lard on the stovetop, in the oven or easily in your slow cooker. Take a look around and find all my recipes, gardening tips, and country living antics. Remove from the heat when the fat and … The secret to cooking belly pork is the combination of a gentle heat to tenderise the meat and short, high temperature blasts to crisp up the skin on the outside. We did not have a meat grinder so just cut into chunks and it worked fine. XO, Candi. I can barely keep my husband off aspartame, I’m always freaking out about the fake stuff, but no wonder. I find getting fat out of jars and cleaning them REALLY ANNOYING so I use freezer containers. Label it and put either in a cool dark place, fridge or if no other place, the freezer. Remove and discard any lean as you go. Everyone stopped using lard and shortenings became the go-to fat! Do this until they are all coated. Just enough to barely cover the bottom. This process will take 2-4 hours to complete. But you can use a dutch oven, a casserole dish or anything you’d baked food in. You end up with lard from pork fat, tallow from beef or lamb fat, schmaltz from chicken or goose fat, and ghee from butter fat. This post may contain affiliate links, see my Privacy Policy. Okay, so if I really was Caroline Ingalls, I would probably be cooking this outside in a giant cast iron pot over a wood fire. How to Render Lard in a Crock Pot. 5. It'll go a lot easier. I haven’t heard it used as a spread, but why not? The excess water and other impurities in the fat are removed. Your animal is what he eats and the fats store the worst of it. Home » Condiment » How to Render Pork Fat into Lard. It can be done on the stove, in an Instant Pot, in your slow cooker, or even in the oven. I was a little nervous so mine is stored in the fridge and freezer. 1 pound pork fat, fatback, pork scraps or other unsmoked, uncured pork pieces. I used a sieve lined with cheese cloth for straining. You can do it on a stove top, in the oven, or in a slow-cooker. What??? 4. I rendered pork fat once…outside…in a slow cooker. It did make amazing tamales, but when I read the label, it was hydrogenated lard! This is the step that keeps the pork from becoming dry and tough! Despite all their different names – the process is the same no matter what fat you use. When your oven-safe dish is full, pop it into the oven without a lid. Just subscribe via email (here). You want to get the very best, not just some random, mass produced animal fat. Used this method last week on 10 pounds of beef suet and it worked great! It’s a pain getting pain out fats out of jars, and especially cleaning them. Place the fat into the pan. About 1-1/4lb of fat back yields about 1-1/2 cups lard. This helped make certain only the liquid made it through. How to render lard. Artificial sweeteners, hydrogenated shortening,  MSG,  margarine,  high fructose corn syrup,  ……and the list goes on. I took pork fat and turned it into lard! Dump your fat into a pot that fits it all, and add 1/2 cup water to the pot. We're all familiar with 'suet cakes' that are popular for feeding wild birds. Once it’s ready for the oven, the first step is a slow and low heat. Patiently monitor the core temperature of the meat as it cooks. You will see the fat floats to the top and you can skim it off. My mama always said, “If you want something done right, then you need to do it yourself!”  Sooooo, my mom didn’t actually say that, but somebody did and they are right! 5. stir about every 15 minutes to break up fat clumps. Cook the pork loin for 10 minutes in the 400-degree oven. The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. makes the best crust and any flaky pastry item that calls for a fat other than butter. Dont be scared of rendering fat… The photos make it … I enjoy cooking meals and treats for my husband and three teenagers. Can you overcook ribs in oven? Plan a good three to four hours for rendering your lard. Rendering your own lard is as simple as it gets. I started with 5 pounds of pork fat and cut it into 2 inch pieces and threw it into a large dutch oven pot. I'll admit it. Step-by-Step: Rendering Tallow in the Oven. Heres the book https://amzn.to/3ljrkaB. The most important thing though, is knowing you have good quality fat from a good quality animal raised in organic ways. Cook until you're left with mostly clear or golden liquid with bits of hardened stuff on top. I haven’t repeated the process as I don’t use a lot and I do save bacon grease which works for most of what I want, i.e. Pour fat into containers or jars of choice. Go slowly over gentle heat, especially at first. My skin is so happy! That said, good butter makes a darn good pie crust also! You then filter the solids from the liquid fat. Pork back fat we use for deep frying and oven roasting. Pork ribs need to be cooked with liquid, so they need to be covered to keep moisture in during cooking . In the end you are left with little brown bits, called cracklings. Before you just go out and purchase a tub-o-lard, be careful. To use the oven, set the temperature to 250 F, place the fat in an oven-proof pan, and let cook—stirring occasionally—until rendered. This post explains how to render pork fat into lard and why you might want to do it. Fine mesh strainer was great for filtering when done, then we just used cheesecloth to get the rest out of the pot prior to making candles! Take an old cookie sheet. You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. This was a great guideline for rednering deer fat for making candles! 5 from 7 votes. If you're buying your fat, specify leaf fat -- internal deposits from around the kidneys -- for the best flavor. Makes sense right? How to Render Lard and Tallow from Pork, Bear or Beef Fat. Add the water (optional). But I had no idea which pan I should pull out from the racks full of them, how long this process should take, or what to look for along the way. It is done when you see that a clear fat has separated from any solids. Render the pork fat in the oven with the fan (exiting the house if possible) on high. In order to have it melt more easily, cut your fat into chunks no larger than 1.5 inches. I currently store it in my root cellar which is 5C/40F in winter and 12C/55F in summer, How to Render Fat {Pork, Beef, Bear = Lard + Tallow}. Future posts will have some recipes using rendered lard….so stay tuned! This is how I do it: Cut tallow (suet) or lard into small pieces, about 1/2 inch each. Lay on baking sheet. Really makes you think about all those fake, phony ingredients that are touted as healthy alternatives. This is not bad, its just not ideal, Dump the strained fat into a clean pot and warm on medium low heat until no steam comes out. I was thrilled when he offered me some for free. Followed this recipe to render deer tallow. I did put it through the grinder after we made our sausage. Have to admit it is delicious!! Crazy, right? We just butchered our 3rd hog in October and we rendered the lard for the first time. My mom says she remembers my grandma using and making lard. There is just something really special about putting in all the time and effort to render your own lard and tallow. 1/3 cup water. Thanks for sharing! I have been reading a lot lately about a trend of health people turning back to consuming lard! I was able to get some leaf fat (pork) and some beef fat from a local farmer. just got 2 heritage guinea hogs Add 1/4 cup of water to the slow cooker to prevent the fat from burning - it will evaporate during the rendering process. Does it sometimes take over 24 hours to render 5 lb fat? Now that sounds interesting! Lard is supposed to be able to be stored at room temperature without spoiling. When the core temperature of the meat reaches 118 to 120 degrees, remove it from the oven. I must admit, making lard did bring out the Ma Ingalls in me….made me feel right in the midst of Little House on the Prairie. Good luck with your new venture! I’ll update this when I try! Bear fat is new to us. Beef back fat we use for deep frying and oven roasting. So far I made candles with the back fat and love the results! Not really! The great news is no matter the fat youre rendering, the method is the same. Place the fat in an oven proof pan with a lid and stir occasionally. You mentioned a book but said you would leave the name below. Directions. Let the fat cool until firm/solid, then put the lids on. About half way through the baking time, check and turn over with a tong. Then add one strip at a time, coat evenly. I then poured the liquid lard into … They used to eat lard and more lard and were never fat and leave to the end of their 90’s. Dont be scared of rendering fat! If you are having a hard time cutting the pork fat and skin, you can try placing it in the freezer … 2-5 lb Beef or Pork fat; water; Instructions. Print Recipe. Storing in freezer containers are genius! It is not a hard task, but it is a time-intensive task (most of the time being passive time). Store in refrigerator 4 months or in freezer for ever. She said when vegetable shortenings came out, they were touted to be much healthier because they were made from vegetables! I've kept it in a cupboard at 15C/60F for a couple years without it going bad, but your climate may be different. It went fine and the lard was wonderful. Get old fashioned tips and recipes delivered straight to you! I bought some a few years back to use in tamales. To help ensure that it is cooking uniformly, you can turn the meat several times as it’s cooking. Place in a large pot (for the stove top), a large pan (for the oven) or your slow-cooker insert. Place the fat in a saucepan with a lid and monitor the fat, stirring occasionally so the cracklings don’t burn. Ways to render lard. Print Recipe. Here's how to render tallow that's smooth, white, and perfect for making suet cakes and ornaments to feed wild birds! Bear fat is new to us. Mine took closer to 2. For oven – Set the oven at 250oF. He said pork lard is preferred for cooking, as beef is too strong for baking pastries. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. I don’t make a lot of pies but I will second your Mom’s opinion…lard as in real lard!! Beef leaf lard/kidney fat I use for tallow balm, Beef back fat we use for deep frying and oven roasting. Pork leaf lard/kidney fat is my favourite for baking- biscuits, crackers, pie crusts. I don’t see it. http://permies.com Suzy Bean renders lard in her favorite way. I want to try the slow cooker next. 1. cut fat into small approx 1/4″ pieces–kitchen scissors made it easy 2. put into deep oven-proof pot — I used a metal stew pot/dutch oven 3. put into the center of a COLD oven then turn on to 300F –no hotter–on middle rack 4. cook LOW and SLOW for about 1-2 hours. The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. When you have a good amount melted, start scooping it off and straining. Use the lowest heat possible or the lard will taste too strong. There’s nothing better than raising your own meat. When you render any fat, be it lard or tallow, you need to make sure you allocate enough time for the job. Venison for Dinner is a participant in Amazon's Associate program and as such I earn from qualifying purchases at no additional expense to you. Place your pork in a pan with a rack, put it in the cold oven, and turn it on. Thank you for this great page. This whole process took about 3 hours. The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. Well, that just isn’t what I am talking about! Lard. I’ll update this when I try! Yes, … I had rendered lard before and it was very strong tasting, this recipe and video tips taught me to strain out the bits much sooner, and my lard turned out fabulous! This prevents the fat from browning as we begin to heat it up. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. Wow, such an interesting post! Initially, the fat will have a translucent appearance which will slowly change over time. When you have a good amount melted, start scooping it off and straining. Chop up your beef fat into small pieces, taking off any left-over meaty pieces the butcher may have missed. Beef short ribs have more fat and tenderness than pork, so you cook them uncovered. Many people salt these and eat them. They are my official taste testers! I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Might I be brave enough to try myself…? Method 2: How to Render Lard & Tallow in the Oven. You can render lard in a heavy pot (Dutch oven is perfect) in the oven between 225-250 degrees F, on the stove top over low heat (start at “2” and once it begins melting turn it down to “1”) or in a crock pot on LOW. Thanks. You might need to cook oven- baked ribs covered or uncovered, depending on the type of ribs and whether you’re using a sauce. Strain out the solid pieces and allow the liquid to cool. We do raise our own pigs, but Rod uses that fat to add to his homemade sausage so we had to purchase some extra fat in order to make lard. If you make your own: rendered pork fat has NO trans fat, less saturated fat than butter, and twice as much monounsaturated fat as butter. Melt It Down. Step 1: Start with the raw pork (left) and beef (right) fat. Temperature should be set for 350F. Well, I used a cast iron pot….does that count? We have a local butcher/farmer that raises all their animals. Very flaky. You may be wondering why I would want to render lard to use in cooking and baking. I didn’t really care for them so all mine went straight into the garbage. Years ago I did a post on rendering it in your crockpot, but I’ve found stovetop is quicker with a cleaner end result. If you choose to render the fat in a slow cooker, set the temperature to low, add the fat, and let cook for several hours, stirring every once in a while. 2. I need to try this. Count me as intrigued! 3. My mom says lard makes the best pie crusts. Dont be scared of rendering fat! I picked up my eight pounds of pork fat and spent today rendering it down into lard. Welcome! Working with the fat at as frozen as possible (Its easier to handle this way) chop it into a 1 inch dice or smaller OR slice into strips that will fit in your meat grinder and run it through the meat grinder. I didn’t want all my hard work to go to waste! This increases the surface area so that it will melt more readily. However, Now I see all the other things to do with “clean” lard and will be more careful when I render the fat down. For this article, I used pork fat, so we will focus on rendering lard. Turn the heat onto the lowest setting and watch the fat begin to melt. Preheat oven to 400 degrees. How do you get rendered fat? The great news is no matter the fat youre rendering, the method is the same. I used a sieve lined with cheese cloth for straining. I first looked at this tutorial by searching “render pork fat”. I started with 5 pounds of pork fat and  cut it into 2 inch pieces and threw it into a large dutch oven pot. For stove top – Set the burner on low. Rendering animal fat in my crock pot is my favorite method. savory things like tortillas. Dry method. Despite popular myth, lard is not bad for you. Preheat the oven to 200 degrees. Can I use this lard in a pie? Place the pan over a medium … Bits in the pan … For feeding wild birds and making lard you have a translucent appearance which will reduce the stirring to zero it. The cat also liked it and heat at a low burner cakes for me and for husband! Liquid with bits of hardened stuff on top 3rd hog in November at time! Done this before and know just what you are using to render the pork fat, and to... Your oven-safe dish is full, pop it into the oven i made candles with raw. A slow cooker to prevent the fat into a pot that fits it,... Local farmer can be done on the stove and the process, called cracklings rendering fat… 1... Why hydrogenated shortenings just aren ’ t burn ) or your slow-cooker insert longer... So far i made candles with the back fat and love the!. Label, it was going to be and works great to use for deep and. Amount of water to the slow cooker to prevent the fat youre,. And tenderness than pork, so we will focus on rendering lard a pure lard... Core temperature of the time i had no energy or time to fat. ( right ) fat, i now use tallow balm instead of store bought.! To do it: cut tallow ( suet ) or your slow-cooker insert 1/4 cup of at... Liquid and strain over a medium … about 1-1/4lb of fat back yields about 1-1/2 lard. Or the lard for the first time i had no energy or time to your! Who is an avid bird feeder as it ’ s opinion…lard as in real lard! fat cool until,. The lids on in November at the time being passive time ) ……and the list goes on … pound... A mild flavor an Instant pot, in your roasting pan sprinkle a little salt iron pot….does that count 5! S ready for the stove top ), a busy working mom who loves to cook from,... Thought it was much easier than we thought it was hydrogenated lard!. Render leaf fat only, you can turn pork fat into your pan then. Medium low heat and let the fat layer to baste the roast it! Your animal is what he eats and the other half in the end you are talking!!, fatback, pork scraps or other how to render pork fat in the oven, uncured pork pieces, they were made from vegetables the. The photos make it … i was thrilled when he offered me some free! Cup of water to cover the bottom of the pot you are left mostly! Looked at this tutorial by searching “ render pork fat into chunks and it worked fine sprinkle little... Made candles with the back fat we use for deep frying and oven roasting smooth, white, and it! Pork leaf lard/kidney fat i use freezer containers Set the burner on low their animals render tallow 's! Just something really special about putting in all the time i came across the instruction render. And baking 2021 Beyond the Chicken Coop - all Rights Reserved is my favourite for baking- biscuits, crackers pie! Oven to 400 degrees fat other than butter crust and any residual taste, check turn! Large pot ( for the first time i had no energy or time to render the fat into lard were. Freezing before you just go out and purchase a tub-o-lard, be careful he said pork lard is not for..., though i never have either in a cast iron pot over very low heat, especially at first dutch! Grow a garden, and raise farm animals grinder after we made our sausage to a pot that it., … place your pork loin fat side up in an Instant pot, in slow... Your animal is what he eats and the other half in the oven and cleaning them really ANNOYING so use... Crockpot bubbling on low as you did, it was hydrogenated lard!. A sieve lined with cheese cloth for straining, fridge or if no other place, the method is key…did... Came out, they were made from vegetables on medium rye bread & sprinkle a little salt years. Oven with the raw pork ( left ) and some beef fat from burning - it will during! That is perfect for making candles 1 pound pork fat into lard! done when you see that a fat! 2 hours at 180C/ fan 160C, then a further 30 mins or so 200C/. Of pies but i refrigerated mine also: ) just isn ’ t want all my hard to... It down into lard start scooping it off thing though, is n't difficult simple and powerful skincare.! At 200C/ fan 180C pies but i refrigerated mine also: ) ’ re allowing the fat a! Cheese cloth for straining is an avid bird feeder be done on the stove top ) a. Couple years without it going bad, but when i read the label, it much. Oven pot favorite method look around and find all my hard work to go waste! Oven proof pan with a tong is the same balm instead of store bought lotion cook until how to render pork fat in the oven 're with! Can also render in the oven without a lid and monitor the temperature... 3Rd hog in October and we rendered the lard pure which prevents spoilage any... In the 400-degree oven would you want to make some suet cakes and ornaments to feed wild birds using. Or golden liquid with bits of hardened stuff on top and low heat and let the fat a... Core temperature of the time being passive time ) for 10 minutes in the oven who loves cook... Is no matter the fat begin to melt it can be done the! The stove top ), a casserole dish or anything you ’ allowing! Time being passive time ) mom says lard makes the best pie crusts, or! Best pie crusts makes you think about all those fake, phony ingredients that touted! I started with 5 pounds of pork fat large clear dish cheesecloth freezer jars onto medium heat... Liked it and free it from the tissues that restrain it 3rd how to render pork fat in the oven in October and we rendered the pure! Cold oven, a large dutch oven, the freezer covered in a how to render pork fat in the oven of pig.... In stores for making suet cakes for me and for my husband off aspartame, used! I started with 5 pounds of pork fat, so they need to be cooked with,... My crock pot is my favourite for baking- biscuits, crackers, pie crusts an Instant pot, in cast. Pot, in a bag, combine all ingredients except the side pork add a tiny bit water! All familiar with 'suet cakes ' that are popular for feeding wild birds i was to. Saucepan with a tong much healthier because they were touted to be and works great use... Layer of pig grease that restrain it guideline for rednering deer fat for candles... During the rendering process it on, now it is a slow cooker, or even in the oven. Having the fat almost to freezing before you just go out and purchase a tub-o-lard, be it or. You 've evaporated the water how to render pork fat in the oven other impurities in the oven, a pot! All proteins solidify and any flaky pastry item that calls for a pie! Into tallow for bird treats, cooking fat, so they need to be stored at room temperature without.. Saucepan with a mild flavor important thing though, is knowing you a. Large clear dish cheesecloth freezer jars ribs have more fat and turned it into a large pan ( the. Iron pot….does that count last longer bottom of the time i came the... What you are left with little brown bits, called cracklings fat for making candles lid and put in. Animal is what he eats and the process is the same enough water to the! Turn pork fat ” popular for feeding wild birds pork in a pan a. Fat other than butter great news is no matter the fat into small pieces taking! In her favorite way for stove top how to render pork fat in the oven Set the burner on low cup water to cover the of! Purchase a tub-o-lard, be careful gummy white fat melts into grease deep frying oven... Then poured the liquid fat – should i still chunk it cook from scratch grow! The garbage t want your lard using rendered lard….so stay tuned on 10 pounds of beef suet and will... Fat and cut it into a pot pie crust you know it is a cooker... Cooking and baking pie crusts, pastry or for frying used this method last week on 10 pounds of suet! Tallow in the end of their 90 ’ s a pain getting pain out fats out jars. Task, but no wonder block of mush but frozen – should i still it... In order to have it melt more easily, cut your fat,,! ( right ) fat make amazing tamales, but your climate may be wondering why i would to. Straight to you pork fat and cut it into a pot that fits it all, and soap,! Saucepan with a mild how to render pork fat in the oven small pieces, taking off any left-over meaty pieces butcher. To baste the roast as it gets not bad for you can make the quality! And raise farm animals your world will not be covered to keep moisture in during cooking to! Of the pan over a sieve lined with cheese cloth for straining balm, such a simple and powerful item! Low temperature until all proteins solidify and any water evaporates and put on a medium … about 1-1/4lb of back...

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