How We Render Lard in a CrockPot

We are rendering our Leaf Lard that we got back from our pig in our Crock Pot. We are going to show you how we do it and how simple it is. Later we will be making crackling with the leftover bits.

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In May of 2015 we moved back to New Hampshire, to where we are going to reclaim our 8.5 acres, and turn it into our modern homestead. We built the house the first summer. Now we invite you along in our journey of reclaiming the land, bringing livestock back on the land, gardening, permaculture, and all of our out of the box thinking DIY projects. We are excited to document the process of bringing the land back to its natural functioning beauty, using animals, and organic techniques to help heal it and thrive.

[jimclaire]

Nice video. ...thanks for sharing. We make lard in The Philippines. I love the cracklings which are left over from the rendering process. I put the tops on when the lard is still hot. Then the jars sort of seal. We store the canned lard on a shelf in the kitchen. We do not keep the lard long term as we use a fair amount of lard in everyday cooking. We have used lard to seal crocks to keep sausage. Keeps the sausage a few weeks...again, not long term.
Nice video, thanks. God bless America!

[jmfosix]

For some reason I find you entertaining and I'm marathoning your vids and want to homestead now

[crystalgutman]

I did this for the first time this year. It works awesome! I'll never go back to stove top rendering again. I did a lot more lard at once though and as it cooked down I was able to do some canning so I could keep an eye on it. As it rendered down I just ladled it out and strained it with cheese cloth then pored into jars. It took most the day, but I got about 6 quarts totaled. I did process the jars in pressure cooker to make shelf stable. Thank you for sharing. I hope more folks do it this way!

[regularmompantrylife]

This is how I render lard too. I like to put the crock pot outside so it does not smell up the house. I usually let it go all day on low.

[lauriesmith]

Enjoyed learning about rendered lard. Was not sure what it was used for but now I do. Thanks.

[virginiareid]

Thank you. I've never seem this done before.

[Gladtobeleaving]

I don't have a lot of years left, but if I come back I hope I have the drive, ambition, bravery, and ingenuity of Al, only adding a bit of hunting for red meats. Fascinating video.

[batpherlangkharkrang]

Thank you for sharing your video about lard I love that to eat👨‍👩‍👧👸👕👓🐩🐈🐖🐔🐓🐥🌱🏡🎥👍👍👍

[emanuelfarrugia]

Very good explaining very clear thanks buddy 👍👍👍👍👍👍

[georgejohnson]

That is easier than I thought it would be... Thanks for the demo. Have a good1 C YA

[missreynolds]

I'm curious about shelf life? Do you have an update? Also why not let the heat seal the lids on the jars after pouring into jars? The heat will seal the lids, which should preserve it for longer I would think.

[MichiganDaisy-]

I guess I'm lucky that I enjoy the smell of rendering fat. 😅 I seen a lot of the comments that others try to do this outside because of the smell. But anyway thank you so much for this video! It is starting to get warm outside and I want to make soap and I wasn't sure how it's going to render my fat without heating up the whole house 😅

[Newfie]

"So it's 3:06" and it was on the video too! Planned or not?

[robertarnsworth]

I never put water in mine and it seems to work fine.

[Mr.Goldtop]

Thanks for sharing! I will do this. One pint of lard per pound of fat.

[douglasgrant]

The water isn't necessary if you put the crock pot on the warm setting.. It will melt just the same. It will just take a little longer to do so..

[kleineroteHex]

use a ladle, for me that pot is too heavy good to know some still makes cracklings, I remember them well from my childhood, yummmm!!!!
I render my beef fat that way too, but I don't add water, just set the pot on low over night.

[carologwin]

Thanks, interested in soap. Have a nice Day.

[bigricky]

Now Al, if you'd have had the lids and jars hot could you have poured the hot lard into the jars snugged down the lids and rings would they have sealed up as canned lard?

[Laurenmefford]

Does it have to be leaf lard? Or would any lard from the pig work?