Content

• Ingredients
• Steps
• Method 1 of 5: Making the lard
• Method 2 of 5: Melting the fat
• In the oven
• Method 3 of 5: Multicooker or Slow Cooker
• Method 4 of 5: Stove
• Method 5 of 5: How to store lard
• Tips
• Warnings
• What do you need

Lard is lard, which is rich in vitamin D and various fatty amino acids. It is very useful in small amounts. We will tell you how to make harmless lard from improvised ingredients. This can be done in an oven, in a double boiler, or in a conventional oven.

Ingredients

500 g lard:

• 450 g lard or more
• 60 ml water

Steps

Method 1 of 5: Making the lard

1. 1 Buy high quality lard, that is, lard. If you want lard to be healthy and healthy, you need to buy pork fat from the bazaar, not from a store or supermarket.
   • You can find a man in the bazaar who raises pigs on the farm himself to buy the best lard.
   • You can find a butcher and ask him to sell you the best pork slalos.
2. 2 The fat must be of a certain type. There are three types of lard, each of which will produce a different lard.
   • The fat on the back of a pig is called spinal fat, it is cut from the back, shoulders and rump of the animal. This fat is located just under the skin. It is well suited for creating sautéing and lard for puffing up.
   • Pork fat occurs on the belly, that is, on the belly of the pork. It is not located on the surface under the skin, but much deeper. In such lard, there are always pieces of meat. Bacon is prepared from the belly fat. This type of lard is less suitable for making lard; it is usually used to make ghee.
   • Pork kidney fat is the lard that is found around the kidneys of a pig. This is the purest and healthiest type of lard. It works best for making lard.
3. 3 Cut the bacon into small cubes. Use a very sharp knife. Cut the bacon into strips 2.5 cm long. Cut the strips into cubes 2.5 cm wide.
   • Pieces of bacon should be 2.5 cm by 2.5 cm, no more. The smaller the cubes, the easier it is to make lard from them.
   • Trim meat and pork skin if present on lard pieces.
   • If the bacon is cold or frozen, it will be easier for you to cut it up.
4. 4 You can grind the lard in a meat grinder or use a food processor. This way you get even smaller pieces of lard, which will make the lard-making process easier.
   • You can put the cubes in a food processor and chop them into small pieces. Be sure to clean the combine after each use, otherwise it may clog.
   • You can ask the butcher to grind the bacon in a meat grinder, then you don't have to do all this.

Method 2 of 5: Melting the fat

In the oven

1. 1 Preheat oven to 100 ̊ C. Do not increase the temperature to prevent the fat from burning.
2. 2 Pour some water into a small brazier or cauldron. Fill it with 0.6 cm of water.
   • Cool water will prevent the fat from overheating and it won't burn. The water will soon evaporate and the fat will melt.
   • It is best to use a cast iron brazier or cauldron.
3. 3 Place pieces of bacon in a roasting pan or skillet. Spread them evenly over the surface.
4. 4 Place the skillet or roasting pan in the oven for a few hours. Stir the bacon every 20-30 minutes. When the fat has melted, remove the skillet from the oven.
   • Usually this process takes at least 2 hours, it all depends on the size and thickness of the pan.
   • You will immediately see that the fat has melted. The results will be noticeable within 30-40 minutes.

Method 3 of 5: Multicooker or Slow Cooker

1. 1 Add some water to the multicooker. If you have a 4 liter multicooker, pour 60 ml of water into it.
   • The water will keep the fat from burning. He will be able to melt evenly.
2. 2 Place the chopped pieces of bacon in a slow cooker, spreading them evenly over the surface.
   • You can put the bacon in a slow cooker in several layers.
3. 3 Set the multicooker to a low temperature and cover it with a lid. Do not open it for a full hour.
4. 4 After an hour, stir in the fat and continue cooking for another hour, then stir again and close the lid. Continue stirring the fat every hour until it's completely melted.
   • After the first hour, check that the lard is done. If it melts well, stir it every 20-30 minutes to keep it from burning.
   • You can continuously drain the melted fat from the multicooker to speed up the heating process.
   • When small pieces of brown or golden fat begin to settle, the fat will no longer melt.
   • This process can take from 2 to 8 hours, depending on the multicooker and the amount of lard.

Method 4 of 5: Stove

1. 1 Place the bacon in a large saucepan. Spread the bacon evenly over the entire surface of the saucepan.
   • You can put the bacon in several layers in a saucepan.
2. 2 Add a little water, about 60 ml.
   • Don't add too much water to keep the lard from getting too watery. The water will evaporate and will not interfere with the preparation of the lard.
3. 3 Cover the saucepan with a lid and place over low heat. After 30 minutes, check the fat and stir.
   • After 30 minutes, the fat is just starting to melt, stir it and cover with a lid.
4. 4 Raise the heat to medium, stirring constantly the rest of the unmelted bacon. Continue stirring the fat every 10 to 20 minutes until it is completely melted.
   • Make sure that the bacon does not burn.
   • You can pour the melted fat into another pot to speed up the process.
   • When small pieces of bacon begin to settle to the bottom, then the lard is ready.

Method 5 of 5: How to store lard

1. 1 Let the lard cool. Remove the lard from heat and let cool to room temperature.
   • This is a very important step. Don't pour the lard into glass jars until it's cool.
2. 2 Strain the lard, take out the remaining unmelted pieces of bacon.
   • You can strain the lard through a strainer or coffee filters. You can also use gauze.
   • You can pour the lard into a separate pot or glass jars for storage.
3. 3 Pour the lard into the jars. Close them tightly.
   • The lard should be warm. Pour it into the jars and place the jars on the floor. The jars must cool, otherwise they may burst.
4. 4 Place the lard in the cold. It can be kept in a closed bank for no more than a month. In the cold, the lard will freeze.
5. 5If you want the lard to last for a year, place the jar in the freezer.
6. 6 Use lard for warming and frying, just like you would use butter or vegetable oil.
   • If you want to use lard in a recipe instead of vegetable oil, you need to melt it.

Tips

• You can take out the cracklings, that is, the unmelted lard, and cook them in the oven or skillet until they turn brown and crisp. Greaves are cooked for 10-30 minutes. They can be added to salads, sandwiches, and other dishes.

Warnings

• Ghee has a very specific smell, some people don't like it, so it's better to open windows or drown the fat in the yard, not indoors.

What do you need

• Sharp knife
• Meat grinder or food processor
• Casserole, frying pan, or roasting pan
• Multicooker
• Wooden spoon
• Scoop
• Glass jar with lid
• Gauze, coffee filter or sieve
• Refrigerator or freezer