skyhightree1
Well-known member
Has anyone ever rendered lard in a crock pot before ? Let me know what you have used or seen done.
Wash pot, open fire underneath.skyhightree1":1avui0pz said:Has anyone ever rendered lard before ? Let me know what you have used or seen done.
You will be frying the fat pieces and fat until it is cracklings and the grease is left. I don't think the crock pot will get hot enough. Any deep pan on the stove should work.skyhightree1":3fgls1zz said:Has anyone ever rendered lard in a crock pot before ? Let me know what you have used or seen done.
hurleyjd":1eog8m8t said:You will be frying the fat pieces and fat until it is cracklings and the grease is left. I don't think the crock pot will get hot enough. Any deep pan on the stove should work.skyhightree1":1eog8m8t said:Has anyone ever rendered lard in a crock pot before ? Let me know what you have used or seen done.
ga.prime":1eog8m8t said:There's a hundred videos on youtube showing you how to do it on the stovetop or in a crockpot. I looked at one where a woman did it on the stovetop using the fat from around the kidneys and said it was better than fat off the back or belly. I think she called it leaf fat. Interesting video.
ga.prime":34y1bc9w said:There's a hundred videos on youtube showing you how to do it on the stovetop or in a crockpot. I looked at one where a woman did it on the stovetop using the fat from around the kidneys and said it was better than fat off the back or belly. I think she called it leaf fat. Interesting video.
Jogeephus":1rub9vlu said:You need to find an old lard press and squeeze every drop out of the fat and save the cracklings. Cornbread with cracklings in it is good stuff.
skyhightree1":2nsdvfqr said:Jogeephus":2nsdvfqr said:You need to find an old lard press and squeeze every drop out of the fat and save the cracklings. Cornbread with cracklings in it is good stuff.
I have a sausage press will that work?
Jogeephus":a6rtjlv9 said:skyhightree1":a6rtjlv9 said:Jogeephus":a6rtjlv9 said:You need to find an old lard press and squeeze every drop out of the fat and save the cracklings. Cornbread with cracklings in it is good stuff.
I have a sausage press will that work?
Lard press would be much better since it has a screen plate or a screen basket to keep the meat from going out the tube but you might be able to fashion some sort of filter or screen in the bottom of it and accomplish the same thing.
1982vett":2ae62i9r said:Hope you don't render in your kitchen....house will smell like lard for months.....I can smell it from here. :lol2: :lol2: :lol2:
You probably have a point their......skyhightree1":1dtbggzj said:1982vett":1dtbggzj said:Hope you don't render in your kitchen....house will smell like lard for months.....I can smell it from here. :lol2: :lol2: :lol2:
Surely it's no worse than chitlins or hog maws
1982vett":2zexk92o said:You probably have a point their......skyhightree1":2zexk92o said:1982vett":2zexk92o said:Hope you don't render in your kitchen....house will smell like lard for months.....I can smell it from here. :lol2: :lol2: :lol2:
Surely it's no worse than chitlins or hog maws
greybeard":3jf6gbz9 said:Rendering lard might not smell worse than those, but the smell permeates everything in the kitchen and stays there for weeks. My grandmother used to do it.
Wallpaper in her house smelled like hog grease for months.