How to make Lard..simple, easy and fun!

The Best Simple way to make Lard for cooking. Today we'll have some fun in the kitchen making lard. We'll show you some simple tips and tricks and tell ya where and how to get it for free! Hope ya'll enjoy
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[nmdispatchlady]

Just a few suggestions from someone who has done this longer than you have been alive, if you have a grinder, grind your fat it will cook down much faster, no grinder make your pieces as small as you can. Also you can use either a roaster or a crocpot on low and it will be easier to keep it going, just crack the lid off a little to allow the steam to escape. check it about every 15 to 20 minutes once it gets to melting good and keep it stirred. Liquid gold I use it for everything, baking, frying anything you can use either crisco or butter for you can use the lard and it is MUCH healthier for you. Good job and god bless.

[hapnewsom]

On my grandfather's farm in West Tennessee as a boy I remember "Hog Killing Day" being sometime after the first hard frost. Everything was processed outdoors. Hogs were killed, scalded and prepped on day one, and hung in the smokehouse for few days. Lard was processed on day two, on day one it was gathered cut and frozen, on day two it was coarsely ground (my cousins and I were the "grinders") and rendered. Grandmother and aunts did the rendering, and I'll be honest I do not remember what they put the lard into, but it was kept in the root cellar and my grandmother went through a LOT of it ( Usually there were 4 hogs a year butchered in the fall). I do know it was used in biscuits, pie crusts and for frying but I was a youngster back then (mid 1950's) and my memories may have faded a bit over the years. STILL, a great video Josh, and it does take me back to my childhood!!

[adaptableamy]

Lard makes the BEST soap! As a professional soap maker for 20 years, that fat makes the biggest difference in a bar of soap!

[teresadevoltz]

We used to "process" our hogs when I was a kid. Nothing went to waste. My grandmother used to make our own hog head cheese. Had many cracklin cornbreads. If you have never had CC, it is a must to your viewers. Best part, this is all natural.
PS: worst part was scraping the hog after it was dipped in boiling water in a 55 gal drum with a wood fire under it.

[autryfarris]

Cracklings are the best thing since sliced bread. Been eating them my whole life, love em.

[JennyG.COW]

I've grown up in the suburbs, but when you mentioned that this isn't supposed to be gross, I remember learning from my parents about how to look at these types of situations (such as the process of making lard) as a very practical part of life.

Thank you for sharing this instruction video. 😊👍

[jamesweaver]

Good clean living. Thanks for sharing!

[derkhedemann]

in the Netherlands we leave the cracklings in the lard, so that it is deliciously crunchy.
we spread it on bread with a little salt and pepper, and we bake the meat in it

[donclayton]

When I was A kid back in the fifties my dad worked at the local butcher shop. Every Thursday they rendered lard and I would run down there after school to put lids on the lard tubs. my payment was the few cracklins they would leave in the vat for me. Lord I would give anything for a handful of fresh cracklins

[williammoody]

We don’t raise hogs anymore but my wife saves the “lard” from frying bacon. We raised Yorkshire Hampshire cross hogs and they were actually quite lean; a 250 pound hog only rendered about a gallon of lard. Our boar, Elmo J. Hogwaller weight a little over 1000 lbs when we butchered him and was about 10 feet long and almost 40” tall. The sows weighed between 450 and 550 lbs. the pigs were 250 lbs at six months old, perfect for bar-b- que and lean meat.

[multiram]

Chicharrones here in Colorado wrap them up in a tortilla . make my own manteca by going to the meat market "double J's" and get 5lbs at a time. and render in down in a cast iron pot.

[BorninVirginia]

I don't watch every one of your videos, but this is my favorite YouTube channel

[doylemarkham]

My mother put a teaspoon in the jar first & this absorbed the heat & kept jars from breaking from the heat.

[ronniepate]

Ok ok I give . Crackling corn bread that's the deal Josh . I have used a wooden boat paddle in a big ole cast iron pot to render lard . When I was a kid . You sure got the memories to flowing this mourning . Thanks Josh !

[jasonrunyon]

Thanks so much for all your information on this topic. I just found your YouTube channel last night. I just subscribed. You are doing and teaching processes that I believe we as a nation will be going back to before too long with the way our country is heading. I am from the southern area of West Virginia. Im from coal mining family. So, this channel is awesome. May GOD richly bless you and your family.

[swanhill]

We are getting ready to harvest our first pigs on farm. I’ve been watching your ham videos on repeat. I appreciate your knowledge, and that series is so valuable! Thank you!

[roadrunner]

Very cool! Update: I had 40 lbs. Of pork shoulder for a school fundraising event. I removed all the fat and I actually rendered the lard from the fat scraps. I got a full quart and 1/2 a pint size. (Beautiful fat).The crackling are dangerously addicting so I'm putting them out for the racoons!

[s.pursell]

Making my mouth water at 8:30 in the morning.

[honeyacresfarm]

Love it keeping tradition Alive! Thank you Josh

[davidedwards]

Great video, brings back fond memories