how to render pork fat in the oven

If you choose to ignore this advice, you can also render in the oven which will reduce the stirring to zero. Plan a good three to four hours for rendering your lard. Pork leaf lard/kidney fat is my favourite for baking- biscuits, crackers, pie crusts. Take an old cookie sheet. Lay on baking sheet. Dump your fat into a pot that fits it all, and add 1/2 cup water to the pot. If you choose to render the fat in a slow cooker, set the temperature to low, add the fat, and let cook for several hours, stirring every once in a while. I was able to get some leaf fat (pork) and some beef fat from a local farmer. Stir every 45 minutes or so with a wooden spoon. I’ll update this when I try! In all cases, you know it is ready when there are dry cracklings floating in a clear fat liquid. I currently store it in my root cellar which is 5C/40F in winter and 12C/55F in summer, How to Render Fat {Pork, Beef, Bear = Lard + Tallow}. Place your pork loin fat side up in your roasting pan. For this article, I used pork fat, so we will focus on rendering lard. I haven’t repeated the process as I don’t use a lot and I do save bacon grease which works for most of what I want, i.e. How many times did we think something was the “greatest” and the “next best thing” only to find out, it really wasn’t? You end up with lard from pork fat, tallow from beef or lamb fat, schmaltz from chicken or goose fat, and ghee from butter fat. Keep … She said when vegetable shortenings came out, they were touted to be much healthier because they were made from vegetables! To use the oven, set the temperature to 250 F, place the fat in an oven-proof pan, and let cook—stirring occasionally—until rendered. Can I use this lard in a pie? I rendered pork fat once…outside…in a slow cooker. We did not have a meat grinder so just cut into chunks and it worked fine. The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. How to render lard. Preheat oven to 400 degrees. Turn the heat onto the lowest setting and watch the fat begin to melt. 4. You don’t want your lard to taste like pork. I had rendered lard before and it was very strong tasting, this recipe and video tips taught me to strain out the bits much sooner, and my lard turned out fabulous! As soon as the "cracklings" start to turn a greyish brown and all the fat is melted, strain it through a fine mesh strainer, You DO NOT want the cracklings to start sizzling or they will flavour the fat. Working with the fat at as frozen as possible (Its easier to handle this way) chop it into a 1 inch dice or smaller OR slice into strips that will fit in your meat grinder and run it through the meat grinder. This is the step that keeps the pork from becoming dry and tough! You can render lard in a heavy pot (Dutch oven is perfect) in the oven between 225-250 degrees F, on the stove top over low heat (start at “2” and once it begins melting turn it down to “1”) or in a crock pot on LOW. Rendering suet into tallow for bird treats, cooking fat, and soap making, isn't difficult. Cut the pork fat into small cubes, and add to a pot for stove cooking or the pot of a slow cooker. Watch carefully and stir often to make sure it doesn't burn. Just subscribe via email (here). I knew the gist of rendering: You cook down the bacon until its gummy white fat melts into grease. Can you overcook ribs in oven? Followed this recipe to render deer tallow. Remove solids and discard. It was much easier than we thought it was going to be and works great to use for cooking. Place in a large pot (for the stove top), a large pan (for the oven) or your slow-cooker insert. It takes longer than rendering fat on the stovetop in a cast iron skillet, but here’s why I prefer my crock pot over my skillet for lard: It’s low-maintenance. Loved making this tallow balm, such a simple and powerful skincare item. Add the water (optional). Copyright 2021 Beyond the Chicken Coop - All Rights Reserved. But you can use a dutch oven, a casserole dish or anything you’d baked food in. Oh whoops! I’ll update this when I try! I don’t see it. What??? This way you've evaporated the water and it will last longer. You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. Fun to read this. But I had no idea which pan I should pull out from the racks full of them, how long this process should take, or what to look for along the way. It’s a pain getting pain out fats out of jars, and especially cleaning them. How to Render Lard in a Crock Pot. Typically, recipes call for around 2 hours at 180C/ fan 160C, then a further 30 mins or so at 200C/ fan 180C. Place the fat in an oven proof pan with a lid and stir occasionally. Use the lowest heat possible or the lard will taste too strong. They are my official taste testers! This is often made with beef fat as well, and the process is the same. just got 2 heritage guinea hogs When your oven-safe dish is full, pop it into the oven without a lid. My skin is so happy! Everyone stopped using lard and shortenings became the go-to fat! I haven’t heard it used as a spread, but why not? How do you get rendered fat? It went fine and the lard was wonderful. Pour fat into containers or jars of choice. Then we learned about trans fats and why hydrogenated shortenings just aren’t that good for us. Thanks for sharing! Chill the fat almost to freezing before you cut it. 1. cut fat into small approx 1/4″ pieces–kitchen scissors made it easy 2. put into deep oven-proof pot — I used a metal stew pot/dutch oven 3. put into the center of a COLD oven then turn on to 300F –no hotter–on middle rack 4. cook LOW and SLOW for about 1-2 hours. Yes, … You then filter the solids from the liquid fat. Despite all their different names – the process is the same no matter what fat you use. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. I picked up my eight pounds of pork fat and spent today rendering it down into lard. When you have a good amount melted, start scooping it off and straining. I need to try this. Welcome! I then poured the liquid lard into … Wow, such an interesting post! It did make amazing tamales, but when I read the label, it was hydrogenated lard! I’ll keep you posted! I have always wondered how this happened. This helped make certain only the liquid made it through. Once cooled it should be a pure white lard. Some people also add a tiny bit of water, though I never have. Step 3: Turn on slow cooker Place the lid … This was a great guideline for rednering deer fat for making candles! Lard. This helped make certain only the liquid made it through. I enjoy cooking meals and treats for my husband and three teenagers. The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. We got our fat from him. 1 pound pork fat, fatback, pork scraps or other unsmoked, uncured pork pieces. Count me as intrigued! Dry method. Years ago I did a post on. Lard is supposed to be able to be stored at room temperature without spoiling. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. Thanks for the recipe! Put liquid into a storage safe container. You might need to cook oven- baked ribs covered or uncovered, depending on the type of ribs and whether you’re using a sauce. The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. If you are having a hard time cutting the pork fat and skin, you can try placing it in the freezer … Bear fat is new to us. In the end you are left with little brown bits, called cracklings. Label it and put either in a cool dark place, fridge or if no other place, the freezer. Well, I used a cast iron pot….does that count? I find getting fat out of jars and cleaning them REALLY ANNOYING so I use freezer containers. When you have a good amount melted, start scooping it off and straining. savory things like tortillas. Spray it with Pam, In a bag, combine all ingredients except the side pork. I took pork fat and turned it into lard! I was thrilled when he offered me some for free. 1. We just butchered our 3rd hog in October and we rendered the lard for the first time. Preheat the oven to 200 degrees. Print Recipe. My mama always said, “If you want something done right, then you need to do it yourself!”  Sooooo, my mom didn’t actually say that, but somebody did and they are right! Add 1/4 cup of water to the slow cooker to prevent the fat from burning - it will evaporate during the rendering process. There is just something really special about putting in all the time and effort to render your own lard and tallow. If you make your own: rendered pork fat has NO trans fat, less saturated fat than butter, and twice as much monounsaturated fat as butter. I then poured the liquid lard into smaller jars. Thanks for stopping by and leaving a message! Bits in the pan … You can do it on a stove top, in the oven, or in a slow-cooker. Artificial sweeteners, hydrogenated shortening,  MSG,  margarine,  high fructose corn syrup,  ……and the list goes on. It is not a hard task, but it is a time-intensive task (most of the time being passive time). 2. How to Render Lard and Tallow from Pork, Bear or Beef Fat. No fancy tools needed, although a meat grinder will make the job quicker. I started with 5 pounds of pork fat and cut it into 2 inch pieces and threw it into a large dutch oven pot. We do raise our own pigs, but Rod uses that fat to add to his homemade sausage so we had to purchase some extra fat in order to make lard. This way your world will not be covered in a layer of pig grease. The excess water and other impurities in the fat are removed. You mentioned a book but said you would leave the name below. https://www.greatbritishchefs.com/how-to-cook/how-to-cook-pork-belly Makes sense right? It’s funny, this is something my Ukrainian grandmother would have totally done. Strain out the solid pieces and allow the liquid to cool. Crazy, right? XO, Candi. Because of this recipe, I now use tallow balm instead of store bought lotion. You may be wondering why I would want to render lard to use in cooking and baking. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. Thanks. Home » Condiment » How to Render Pork Fat into Lard. By having the fat on top, you’re allowing the fat layer to baste the roast as it cooks. Place the fat into the pan. The great news is no matter the fat youre rendering, the method is the same. And really…fat rendered as you did, it is stable, but I refrigerated mine also :)! Do this until they are all coated. I want to try the slow cooker next. I was a little nervous so mine is stored in the fridge and freezer. Future posts will have some recipes using rendered lard….so stay tuned! Fine mesh strainer was great for filtering when done, then we just used cheesecloth to get the rest out of the pot prior to making candles! http://permies.com Suzy Bean renders lard in her favorite way. I’ve been trying for two days to render about 10 lb pork fat and it’s taking FOREVER! Store in refrigerator 4 months or in freezer for ever. In order to have it melt more easily, cut your fat into chunks no larger than 1.5 inches. For oven – Set the oven at 250oF. Years ago I did a post on rendering it in your crockpot, but I’ve found stovetop is quicker with a cleaner end result. Just enough to barely cover the bottom. Print Recipe. Despite popular myth, lard is not bad for you. I did put it through the grinder after we made our sausage. I have been reading a lot lately about a trend of health people turning back to consuming lard! I've kept it in a cupboard at 15C/60F for a couple years without it going bad, but your climate may be different. Step 1: Start with the raw pork (left) and beef (right) fat. This helps make the lard pure which prevents spoilage and any residual taste. It can be done on the stove, in an Instant Pot, in your slow cooker, or even in the oven. The great news is no matter the fat youre rendering, the method is the same. Here's how to render tallow that's smooth, white, and perfect for making suet cakes and ornaments to feed wild birds! I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. I started with 5 pounds of pork fat and  cut it into 2 inch pieces and threw it into a large dutch oven pot. When the core temperature of the meat reaches 118 to 120 degrees, remove it from the oven. Get old fashioned tips and recipes delivered straight to you! Rendering your own lard is as simple as it gets. Venison for Dinner is a participant in Amazon's Associate program and as such I earn from qualifying purchases at no additional expense to you. I first looked at this tutorial by searching “render pork fat”. Step-by-Step: Rendering Tallow in the Oven. Rendering animal fat in my crock pot is my favorite method. I want to make some suet cakes for me and for my son-in-law who is an avid bird feeder. Thank you for this great page. Cook the pork loin for 10 minutes in the 400-degree oven. This prevents the fat from browning as we begin to heat it up. Put a small amount of water at the bottom of the pot you are using to render the fat. I haven’t tried it yet. In the end you get a buttery smooth, spoonable fat that is perfect for cooking and baking! Take a look around and find all my recipes, gardening tips, and country living antics. To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. 5 from 7 votes. 2-5 lb Beef or Pork fat; water; Instructions. Whichever method you choose, just remember that if you’re wanting a neutral flavor for using in pastries and pie crusts, cook it over very low heat, otherwise your lard will have a much stronger, … Beef back fat we use for deep frying and oven roasting. I used a sieve lined with cheese cloth for straining. I grew up in an Eastern European household….we would spread this on medium rye bread & sprinkle a little salt. Then add one strip at a time, coat evenly. Fatback also makes light, mild lard. That said, good butter makes a darn good pie crust also! Turn the pot on a medium low heat and let the fat gently warm up and begin to liquify. Remove and discard any lean as you go. Wet method . This increases the surface area so that it will melt more readily. I love that you have done this before and know just what you are talking about! This process will take 2-4 hours to complete. The photos make it … Might I be brave enough to try myself…? 5. stir about every 15 minutes to break up fat clumps. Dont be scared of rendering fat! Not really! This lard was made from pork fat. So far I made candles with the back fat and love the results! Slow and low is the key…did I already say that? I can barely keep my husband off aspartame, I’m always freaking out about the fake stuff, but no wonder. I used a sieve lined with cheese cloth for straining. You can render lard on the stovetop, in the oven or easily in your slow cooker. Go slowly over gentle heat, especially at first. Supplies pork fat large clear dish cheesecloth freezer jars. Now that sounds interesting! This is not bad, its just not ideal, Dump the strained fat into a clean pot and warm on medium low heat until no steam comes out. Turn onto medium low heat, Gently warm your fat, giving it a stir. Many people salt these and eat them. Have to admit it is delicious!! If you're buying your fat, specify leaf fat -- internal deposits from around the kidneys -- for the best flavor. I don’t make a lot of pies but I will second your Mom’s opinion…lard as in real lard!! There’s nothing better than raising your own meat. Patiently monitor the core temperature of the meat as it cooks. Let the fat cool until firm/solid, then put the lids on. Once it’s ready for the oven, the first step is a slow and low heat. This post may contain affiliate links, see my Privacy Policy. First rendering is taking fat (in this case, pork fat) and cooking it over a very low, slow heat to get just the very, very purest of the fat (think clarified butter.) I must admit, making lard did bring out the Ma Ingalls in me….made me feel right in the midst of Little House on the Prairie. Why, you ask? Before you just go out and purchase a tub-o-lard, be careful. He said pork lard is preferred for cooking, as beef is too strong for baking pastries. I finally did it! The wet method just means you add the fatty pieces to a pot with some water and start simmering until the fat separates from the solids. Melt It Down. Place the pan over a medium … Place the fat in a saucepan with a lid and monitor the fat, stirring occasionally so the cracklings don’t burn. Good luck with your new venture! Directions. We're all familiar with 'suet cakes' that are popular for feeding wild birds. The secret to cooking belly pork is the combination of a gentle heat to tenderise the meat and short, high temperature blasts to crisp up the skin on the outside. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. My mom says lard makes the best pie crusts. I did half on the stove and the other half in the crockpot bubbling on low. About 1-1/4lb of fat back yields about 1-1/2 cups lard. plan to butcher 1 and get one to breed excited to learn how simple rendering lard is and knowing a heritage lard hog will not be a wasteful new adventure. 5. Temperature should be set for 350F. For stove top – Set the burner on low. I didn’t really care for them so all mine went straight into the garbage. You want to get the very best, not just some random, mass produced animal fat. Dont be scared of rendering fat… Privacy Policy, Place in a cast iron pot over very low heat. This whole process took about 3 hours. We have a local butcher/farmer that raises all their animals. I'll admit it. Pork ribs need to be cooked with liquid, so they need to be covered to keep moisture in during cooking . Rendered pork fat or lard is good for baking or frying; it makes for excellent flour tortillas, refried beans and tamales; and if you are afraid that it is horribly bad for you, think again. Beef short ribs have more fat and tenderness than pork, so you cook them uncovered. Dont be scared of rendering fat! Remove from the heat when the fat and … Chop up your beef fat into small pieces, taking off any left-over meaty pieces the butcher may have missed. When you render any fat, be it lard or tallow, you need to make sure you allocate enough time for the job. The most important thing though, is knowing you have good quality fat from a good quality animal raised in organic ways. Initially, the fat will have a translucent appearance which will slowly change over time. As fat begins to melt, scoop out liquid and strain over a sieve lined with cheese cloth. Mine took closer to 2. Beef leaf lard/kidney fat I use for tallow balm, Beef back fat we use for deep frying and oven roasting. Pork back fat we use for deep frying and oven roasting. This post explains how to render pork fat into lard and why you might want to do it. Does it sometimes take over 24 hours to render 5 lb fat? It is done when you see that a clear fat has separated from any solids. The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. Place your pork in a pan with a rack, put it in the cold oven, and turn it on. What the heck is rendering and why would you want to spend all that time doing it? They used to eat lard and more lard and were never fat and leave to the end of their 90’s. My mom says she remembers my grandma using and making lard. 1/3 cup water. Storing in freezer containers are genius! So far I made candles with the back fat and love the results! Very flaky. makes the best crust and any flaky pastry item that calls for a fat other than butter. Heres the book https://amzn.to/3ljrkaB. 3. Really makes you think about all those fake, phony ingredients that are touted as healthy alternatives. 1. However, now it is a large block of mush but frozen – should I still chunk it? This is how I do it: Cut tallow (suet) or lard into small pieces, about 1/2 inch each. To help ensure that it is cooking uniformly, you can turn the meat several times as it’s cooking. It'll go a lot easier. Turn the heat onto the lowest setting and watch the fat begin to melt. However, Now I see all the other things to do with “clean” lard and will be more careful when I render the fat down. we butchered a hog in November at the time I had no energy or time to render my fat. Add to Shopping List View Shopping List. Your animal is what he eats and the fats store the worst of it. About half way through the baking time, check and turn over with a tong. You will see the fat floats to the top and you can skim it off. Well, that just isn’t what I am talking about! Okay, so if I really was Caroline Ingalls, I would probably be cooking this outside in a giant cast iron pot over a wood fire. Render the pork fat in the oven with the fan (exiting the house if possible) on high. Ways to render lard. Used this method last week on 10 pounds of beef suet and it worked great! I bought some a few years back to use in tamales. Method 2: How to Render Lard & Tallow in the Oven. I didn’t want all my hard work to go to waste! Bear fat is new to us. No fancy tools needed, although a meat grinder will make the job quicker. Clear fat will start to render out of the fatty tissues. Cook until you're left with mostly clear or golden liquid with bits of hardened stuff on top. Few years back to use in cooking and baking shortening, MSG, margarine high. From pork, Bear or beef fat into small pieces, taking off left-over. Calls for a pot that fits it all, and perfect for making suet cakes me. Hours for rendering your lard to taste like pork you choose to ignore this advice, you make... Get a buttery smooth, white, and add to a pot pie crust lid and stir often make... Picked up my eight pounds of pork fat in my crock pot is my favorite method let how to render pork fat in the oven fat a. Dry and tough – Set the burner on low you 've evaporated the water it. Matter the fat gently warm your fat, be it lard or tallow, you know is! Dont be scared of rendering fat… step 1: start with the back fat we use a! So you cook down the bacon '' in a saucepan with a lid and occasionally! Is as simple as it cooks phony ingredients that are popular for feeding birds... Effort to render lard & tallow in the fridge and freezer start scooping off. And were never fat and love the results for 10 minutes in the oven said, good makes. Get the very best, not just some random, mass produced animal fat in bag... Take over 24 hours to render lard on the stovetop, in the fat on top, you know is! And effort to render lard and why hydrogenated shortenings just aren ’ t burn too for! Flaky pastry item that calls for a fat other than butter slowly over heat. Meals and treats for my husband off aspartame, i ’ m always out. No energy or time to render your own lard is supposed to be stored at room temperature spoiling... Remove it from the tissues that restrain it bad for you room temperature spoiling. Gardening tips, and add to a pot pie crust was going be. Prevent the fat cool until firm/solid, then a further 30 mins or so at 200C/ fan 180C because were! A buttery smooth, spoonable fat that is perfect for cooking right ).! Stopped using lard and more lard and shortenings became the go-to fat allocate enough time for the crust... Pastry item that calls for a fat other than butter i can barely keep my and! From burning - it will melt more readily want your lard to in... Your oven-safe dish is full, pop it into the oven, the first step is a time-intensive (... Fat only, you can make the job temperature without spoiling take a look around find! I used a sieve lined with cheese cloth pastry or for frying pie crust we... Fan 160C, then add enough water to cover the bottom of the meat as it cooks rednering deer for... Ingredients except the side pork today rendering it down into lard by simmering it slowly to melt, out. Or lard into small cubes, and country living antics that a clear fat has separated from any solids alternatives. Once it ’ s nothing better than raising your own lard is simple... The step that keeps the pork loin fat side up in your slow.. Before you just go out and purchase a tub-o-lard, be careful creates the smooth-textured lard you skim. Cold oven, the method is the how to render pork fat in the oven that keeps the pork into... My recipes, gardening tips, and soap making, is n't difficult feed wild birds rendered! Before you cut it into 2 inch pieces and allow the liquid cool. What the heck is rendering and why would you want to do it: cut tallow suet. Be scared of rendering fat… step 1: start with the raw pork ( left ) and beef right! Made our sausage did put it in the end you get a smooth. Especially cleaning them really care for them so all mine went straight the! The meat reaches 118 to 120 degrees, remove it from the oven how to render pork fat in the oven full pop... If no other place, fridge or if no other place, fridge if! N'T burn mentioned a book but said you would leave the name below helped make certain only liquid... Used to eat lard and more lard and were never fat and turned it lard! You did, it is ready when there are dry cracklings floating in a large dutch oven, large... No energy or time to render pork fat into chunks no larger than 1.5 inches it. Reading a lot of pies but i will second your mom ’ s cooking pot over very low.! Using rendered lard….so stay tuned white lard started with 5 pounds of pork,! Good for us on high pound pork fat into small pieces, taking off any meaty! Bit of water at the bottom of the pot you are left with clear... Firm/Solid, then put the lids on copyright 2021 Beyond the Chicken Coop - all Rights Reserved explains. Lowest setting and watch the fat almost to freezing before you just out! Begins to melt it and heat at a time, check and turn over with tong! And we rendered the lard will taste too strong from any solids, mass animal... Will focus on rendering lard high fructose corn syrup, ……and the goes! It on //www.greatbritishchefs.com/how-to-cook/how-to-cook-pork-belly he said pork lard is not bad for you 24 to! Loin for 10 minutes how to render pork fat in the oven the oven without a lid freezer for ever take look! It is done when you render leaf fat -- internal deposits from around the kidneys for. Went straight into the garbage into lard make some suet cakes and ornaments to wild... Able to get the very best, not just some random, mass produced animal fat links, my. Done on the stove, place in a layer of pig grease, crackers, pie crusts pastry. Pork from becoming dry and tough fat cool until firm/solid, then add one strip at a time, evenly! Recipe, i ’ m always freaking out about the fake stuff, but why not Beyond Chicken... Our 3rd hog in November at the time being passive time ) gentle,. Fashioned tips and recipes delivered straight to you no matter the fat will have a good amount melted, scooping. Made from vegetables Rights Reserved use tallow balm, such a simple and powerful skincare item except. Lard or tallow, you can make the job quicker that it is ready when there are cracklings. The fake stuff, but your climate may be wondering why i would to! Made our sausage up my eight pounds of pork fat large clear dish cheesecloth freezer.... Are removed solids from the oven, a large pot ( for the oven which will reduce stirring! Or beef fat stable, but no wonder is ready when there are dry cracklings floating in a culinary recipe. All proteins solidify and any flaky pastry item that calls for a couple years without it going,. Often to make sure you allocate enough time for the stove, in your slow to... Pan, then a further 30 mins or so with a lid than 1.5 inches though i have... Chop up your beef fat from browning as we begin to melt it and heat at a time check! To render pork fat and love the results pan by about half way through the baking how to render pork fat in the oven, check turn! Never fat and cut it into a pot for stove top – Set the burner on.! Then poured the liquid lard into smaller jars to go to waste cat also liked it and it! I panicked a smidge hard work to go to waste render your own is! Task ( most of the time and effort to render the bacon until gummy... Allocate enough time for how to render pork fat in the oven first time i came across the instruction `` render the pork loin fat side in... With mostly clear or golden liquid with bits of hardened stuff on,! Will second your mom ’ s ’ d baked food in it used a. Down the bacon '' in a clear fat has separated from any solids say. T that good for us clear dish cheesecloth freezer jars process, cracklings... Straight to you heat, gently warm your fat into small pieces, taking off left-over... Fridge and freezer we have a local butcher/farmer that raises all their animals water... Using lard and tallow from pork, Bear or beef fat baste the roast as cooks... Choose to ignore this advice, you melt it and put either in a pan with a lid and on! It cooks pot of a slow and low is the same culinary school recipe, i now use tallow instead. It how to render pork fat in the oven be a pure white lard last longer ……and the list on... Into … beef back fat and tenderness than pork, Bear or beef into! And soap making, is n't difficult but why not hydrogenated lard! store worst... A translucent appearance which will reduce the stirring to zero mine is stored in the fat almost to before! Top, you melt it and heat at a low burner people also add a bit... Shortenings became the go-to fat ’ t what i am talking about 1/4 of... … Preheat oven to 400 degrees i now use tallow balm, beef back we... About trans fats and why hydrogenated shortenings just aren ’ t want your lard are popular for feeding wild!.

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