The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: lill on March 07, 2012, 06:21:32 pm
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This is a photo of rendered down pig fat, the purest, whitest lard you can get.
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did you post that without help?
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Jesus, don't know how I done this first time oh probably beginners luck :trophy:, Sally your user guide is idiot proof for me thanks, maybe I will start and post more things on now rather than admit defeat or get someone else to do it for me. :thumbsup: :thumbsup:
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No David I had Sally's step by step guide beside me I printed it off earlier so this is one piece of paper that will need to be put in a safe place :thumbsup:
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id seen the other thread about using sally's guide you still did it on your own well done!!!
we now expect millions of piggy photo's!!!
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Dan will need to give me leasons on how to use the camera to take the best photos. Yes you will get piggy photos through the passage of time but I promise I will not bore everyone to tears. ;)
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lill, u inspired me to make my first lard last year, i flavoured it wth herbs and garlic - delicious - and its still in my fridge and perfectly fine. how long does it last?
:D
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if I make loads of lard when pigs come back from abattoir I use some of it mixed with seeds to make fat balls for the birds - then have to use netting from orange/tangerine bags to wrap them in. Waste not ... the birds love them especially in this cold weather. I keep them in the fridge until set.
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Hi PP, the lard will keep for ages in the fridge and still remain white. Glad you have been inspired to try making your ouwn lard I'm always happy to help.
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Rich/Jan, when you render the fat down, you will get scum on the top, make sure you put through a sieve, the scum can then be used to make the fat balls for the birds and you can use the lard for cooking, baking, frying, roasting, keep the lard don't make balls with it and give to birds, this is a waste, the lard can also be frozen.
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Thanks for the info about rendering the lard down - I had so much I would need a new fridge to keep it all in and freezers full - but I dont consider it a waste to feed it to the birds - in fact it saves me money in buying the balls. Regards Jan
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I render down enough lard to last all year long, it makes lovely short pastry, I put it half and half with butter to make rock buns plus all frying, roasting etc.
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i put herbs and whole cloves in mine and it smells delicious and we use it loads for allsorts of cooking.
kept really well in the fridge too. hardly ever buy oil at all now. :yum:
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I've been trying to find Lill's original post, giving details of how to render the lard. Can anyone tell me how to find it? (Still a beginner when it come to finding my way round a forum)
::)
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Hi Possom,
Lill here, mince the fat, put some in a pan and heat, don't put it all in at the 1 time as this will take ages to melt down, better adding a wee bit at a time, when fat has melted put through a flour sieve, this needs to be done when the fat/lard is hot, the fat will drain through and the scum stays in the sieve, if any goes into the fat all you need to do is sieve it again, the lard can go into butter dishes, wee trays, i buy wee plastic dishes from tesco, put in fridge and leave to set. The lard can also go into freezer and it will keep for ages. The scum and be rolled into balls and used as bird feed. I do not put anything else in with the lard, but princess piggy put some ingredients in when the lard was runny.
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Thanks Lill
This will go in my recipe file with all the other smallholding recipes. Can't bear to see any thing go to waste once all the joints and sausages have been sorted out.
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actually i put mine in the oven on a really low heat til it melted (i do the same with candle wax..lol)
and it still worked and lasted ages.
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if I make loads of lard when pigs come back from abattoir I use some of it mixed with seeds to make fat balls for the birds - then have to use netting from orange/tangerine bags to wrap them in. Waste not ... the birds love them especially in this cold weather. I keep them in the fridge until set.
You can keep it in the freezer also.
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Slow cooker does the job for me :thumbsup:
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amazing :thumbsup:
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I make soap from the spare fat from our pigs! it makes fantastic soap: try www.thesoapkitchen.co.uk/ (http://www.thesoapkitchen.co.uk/) for ideas.