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How to render fat

1.  Cut the fat into small pieces. If you have a grinder, that works great too. The finer the fat is cut, the more you will yeild. Place into a heavy bottomed pot over low heat. It is a good idea to place a bent piece of wire over the element to lift it off the heat ever so slightly. The lard will start to slowly melt. Make sure to stir once in a while to mix the warm fat with the cool, and to prevent sticking to the bottom of the pot. 

2.  Once the fat warms up and starts to melt, you can pour or ladle it off into jars. The pork fat should be thick, white and opaque. If it is thin and yellow, (looks like melted bacon fat) the heat is too high! Depening on the breed of animal the tallow came from, it maye have a yellowish colour to begin with, but it should still be thick when poured off.

3.  As you stir and remove the fat, be mindful that this is warm fat, and you should avoid getting spattered.

4. If you are careful, stir frequently, and keep the heat low, you will end up with nothing but a few browned crumbles at the bottom of your pot. The last jar or two of fat may be more yellow that the first, as it's hard to keep the heat down towards the end, and more of the fat has been browned and cooked. Use these 'yellow' jars first. 

5. The browned bits at the bottom of the the pot can be saved and used in other recipies. The rendered fat can be stored at room temperature, but is best stored in your fridge or freezer.

Cutting fat into cubes


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