Comments on: Lard Help Me

By: Rob

Rob — Sun, 07 Dec 2008 16:44:21 +0000

Hi, I stumbled onto your blog through a search engine while trying to learn how to render lard. I thought that mine was supposed to be as white and shelf stable as the commercial stuff, as it turns out, I’ve been hitting it pretty close all along. I have been told though, if lard is properly rendered and processed, that it will keep for up to a year without refridgeration. I hope that you and your readers will find some usefull information in the lines that follow.
I started cooking cracklings in 2005 as a means of seasoning my cast iron pots, and I like to snack on “cracklins” as we call them in south Louisiana. My family roots are in southeast Louisiana, about 25 miles from Mississippi. I have since started (partially resumed would be more accurate) a tradition of cooking cracklins at our Thanksgiving celebration. My elders tell me that “Thanksgiving day was hog killin’ day” when they were growing up on the farm where they raised most of their food. They have memories, some fond, some not so fond, of killing, butchering, and processing their own pork. It is amazing, the stories and lessons that can come out while standing around a washpot (iron kettle) of cracklins over a wood fire, which is now the main reason that I do it, and, at the end of the day, those who want them have plenty of cracklins to take home because I cook 20 to 30 pounds.
We like to put a few in a pot of mustard greens, turnips, snap bean (green beans), or any other vegatable that you would put bacon in. Try crumbling the cracklins in your favorite cornbead recipe, for cracklin bread I don’t add sugar to the batter. We like them best, straight out of the pot and sprinkled with a little creole seasoning or “Old Bay” along with a cold beer while we sit and talk, around the fire that they were cooked over.
I understand that to store your lard, you should add an equal amount of clean water to the pot, after removing the cracklins and it cools (to avoid a violent reaction) and bring it slowly to a boil, then remove it from the fire and allow it to cool completely (may take overnight), remove the fat(which should be solid) from atop the water, repeat the boiling and cooling process once more with clean water, your lard should now be clean and ready to package in whatever manor you see fit.
I apollogize for the length of the story, it’s just the way we communicate in the south, besides, if you intend to render your own lard, now is a good time to get out of a hurry!

By: Alan

Alan — Wed, 12 Nov 2008 02:15:35 +0000

This site brought back a lot of memories. I was fortunate enough to have experienced hog butchering in person (mid-late 60s/early 70s) and before anyone asks I was about 6 for my first experience and about 14 for my last exposure. My brother and I still talk about the day after butchering, when my grandfather and my dad would take all of the left over fat and put it in a large cast iron black pot. Its been a long time ago, but I would day it was in the 10-20 gallon range and they would cook it over an open fire. The key they always said was to never let it smoke..and it would take hours. After it was done my grandfather would transfer it to a lard can (5 gallons) and let it cool. My dad would always dump a bag of popcorn in the pot when we were done and let it pop, lots of salt..it is a favorite memory. The cracklin’s were outstanding. When I was younger my parents restricted me as they said they were too rich (fatty) but as I got older I was allowed to eat as many as I wanted. By this time I was working construction with my dad and we would leave them on the dash of truck and let the sun heat them and we would snack on them all day long. Just one point that I want to make after reading through the posts. My grandmother kept the lard can in a cabinent and used it for almost every meal. I look back now and wonder how long she was able to keep it. On other thing cracklin cornbread is a dish I will always remember. Basically it was cornbread with cracklins mixed in.

By: Sweetpaddington

Sweetpaddington — Sun, 26 Oct 2008 12:14:50 +0000

About the crackin’s – salt them and put them on salads or use them for snacking. They are a great low carber snack in place of popped corn. You can put garlic salt, black pepper, and chili powder on them too.

John 3:17.

By: Jean

Jean — Mon, 20 Oct 2008 21:18:20 +0000

Great post–I’ve also gotten leaf lard from Wooly Pig, and I render lard by putting it in a 200 degree oven (I have a large perforated pan where I keep the lard and a large pan underneath to catch the drippings. Your idea on storage is perfect–I will just cool the pan and cut up the lard into chunks as you suggest.

With regard to the cracklings, did you squeeze them and cook them further (that is what the guy at University Farmer’s Market said to do)–the last time I made lard, I just threw the cracklings away. What did you do with the cracklings?

By: Michele

Michele — Fri, 16 May 2008 03:38:56 +0000

It’s nice to know that people don’t think all Southern foods are horrible for you! I grew up in Eastern NC and we made our own lard by the “stand”. A stand was a 50 lb metal canister. You are right about how good things are when cooked or made with lard. You are however sadly lacking in crackling info! Cracklings need to be pressed to remove some of the excess grease. While they are hot, simply put a plate on top of them and MASH. Pour off the excess grease. Then make a thin cornbread batter, fill it will some of the cracklings, and bake until crispy and crunchy. Crackling cornbrea is a true Southern staple. Cracklings are also good in biscuits (cut down on the lard some), liver pudding, etc. Oh, and add a fresh bayleaf to your lard while it is hot, remove it before making the sticks. It gives a wonderful flavor!

By: Kim

Kim — Sun, 02 Mar 2008 02:21:58 +0000

Thanks for this great post and information. I am getting ready to tackle some
real Southern Biscuits and want to make my own lard. Will find lots of other uses for baking as well. Appreciate you walking me through this.

By: Julia

Julia — Fri, 22 Feb 2008 13:48:54 +0000

My mom has always fried french toast in bacon fat, and I can’t eat it any other way. Your post also reminds me of a food article I read once about making the best pie crust–with lard! I’ve been wanting to try it but forgot about it until I read your piece. Thank you for reminding me!

By: Anna

Anna — Thu, 21 Feb 2008 14:10:51 +0000

I’ve never thought to make my own lard but what a great idea! though no doubt I would have to unplug my fire alarm first! can’t wait to see how you use it.

By: Spring

Spring — Wed, 20 Feb 2008 19:19:21 +0000

Ha! I did the exact same thing last month. Same leaf lard from Wooly Pigs. The cracklins have kept quite well in the fridge. Like you, I could barely look at them after rendering the lard, so I avoided them for a while. But now I’m enjoying them on plain rice with a bit of salt. Your pictures are stunning, by the way. I don’t remember my lard-making-extravaganza being being quite so pretty. On the other hand, you (wisely) didn’t post any pictures of the lard spillage ….

By: Annemarie

Annemarie — Tue, 19 Feb 2008 22:13:24 +0000

Well well (or should I say lardy lardy?). I’ve never really thought of making my own lard; I can only imagine what your house smelled like both during the process and after your little lardy slip up. Look forward to lots of lardy recipes!