Rendering Lard

This weekend we received the half pig we ordered last summer. Along with the meat we were asked if we wanted suet for rendering, and the liver. Heck yeah! Rick also asked if I wanted the feet and head, that I declined because I had no idea how I would use it. He also offered suet for the birds..oh yeah...love to feed those birds in winter!

For the first time, Mike and I rendered our own fresh lard. First task was to cut the suet into chunks and grind it. It matched my pink "breast cancer awareness" kitchenaid! Then I put a small amount of water in the bottom of a roasting pan. This was then set into the oven at 290 degrees. Directions advised 300-325 but I think my oven runs a bit hot. In about an hour it was nicely simmering at 290 degrees. I stirred it often for several hours. When the temp reached 255 degrees the "cracklins" were sinking and there was a nice layer of clear lard on top. We took it out and let it cool a bit, then strained it through several layers of cheesecloth. At this point it was golden colored. I poured it into jars (a big one for my mother the pie queen) and into muffin tins and a loaf pan. This was then put into the freezer. When it was solid I wrapped the pucks and put them into a freezer bag for use throughout the year. I've never really used lard much, but my mother makes the best pie crust with lard so I will be trying that. Also, I will use it in any recipe that calls for shortening, and for our annual one time deep fried fresh veggie night. We don't really fry much at all, but once a year we treat ourselves to fried zucchini and green tomatoes. This was a fun "back country" style activity. The birds will benefit from the rough suet that I will hang in an onion bag in the big pine tree.