02
Dec
This is a slow process and can take hours. In a pressure cooker depending on the model and the level of pressure in the pot the temperature of the boiling water can reach as high as 250F.
Ask the butcher for pork fat preferably kidney fat its the best.
Temperature to render pork fat. Add cubed fat with about a half cup of water this is optional to an oven-safe plate. Leave the plate open without a lid. Set the temperature at 350F degrees.
Stir the pork fat. 130-140F - Fats begin to melt and render liquefy. This is a slow process and can take hours.
This is 55-60 C. The speed of the process will increase with temperature. Here is what happens.
The meat must attain a temperature of 160º 170º to start the fat rendering process. At these temps the meat temperature will plateau. That is it will stay at these temps for up to 2 hours on ribs and 4 and 5 hours on butts and briskets.
Can you smoke a. Cut pork fat into small pieces. Place in a cast iron pot over very low heat.
As fat begins to melt scoop out liquid and strain over a sieve lined with cheese cloth. Remove solids and discard. Put liquid into a storage safe container.
Once cooled it should be a pure white lard. Add 1 cup of water to a large crockpot and add cubed pork on top. The water is so that there is some liquid in the pot to begin.
Dont worry it will all evaporate off. Fill the crockpot to the top with the fat cubes- it will cook down. Start with crockpot heat on low just while it warms up.
Place 14 cup water and the ground fat in a slow cooker and set on low. You can also render on a stovetop the key is to keep the temperature VERY low. If you render the fat too quickly youre apt to give it more of a piggy taste and golden color.
Make sure the cooking temperature stays between 200 and 225 degrees. After about 5 hours the pork should reach 165-175 degrees Fahrenheit on an instant-read thermometer. At this time wrap the meat in a double layer of aluminum foil to preserve the juices then return it to the cooking surface.
Start checking the meat after another hour. Put your fat in your slow cooker and turn on low or in a dutch oven or other oven proof pot and put it into an oven heated at 250F. I also like to add a tiny bit of water at this point.
I usually do about 2 TBSP or up to 14 cup if Im rendering a large amount of fat at once. Ideal air temperature for low slow cooking of meats high in connective tissue. It is high enough so water evaporates from the surface to help form the desired crust called bark but low enough to get the most out of enzymes collagen melting and fat rendering.
Instructions In order to have it melt more easily cut your fat into chunks no larger than 15 inches. Place the fat into your pan then add enough water to cover the bottom of the pan by about half an inch. Place the pan over a medium flame until the water starts to boil then turn heat down to.
DO watch the temperature because going much over about 240F will give your lard too much cooked flavor and possibly darken it. We use a heavy-duty 8 gallon stainless brew kettle from a brewing supply store that has a bottom tap making getting the hot lard. The correct moment is when the interior temperature just reaches 160 degrees.
If you rely on old recipe books or the markings on the larger meat. In a pressure cooker depending on the model and the level of pressure in the pot the temperature of the boiling water can reach as high as 250F. Temperature should be set for 350F.
Stir every 45 minutes or so with a wooden spoon. This process will take 2-4 hours to complete. Initially the fat will have a translucent appearance which.
You can also render lard in the oven. Place it in a heavy pot Dutch oven is perfect and set the oven between 225-250 degrees F. I leave the lid off to prevent watermoisture from building up which can lead to spoiling.
By leaving the lid off any developing watermoisture will evaporate. Place all of your fat in a roasting pan and add approximately 13 cup of water for every pound of fat. Eventually the water will evaporate but in the meantime it will keep the fat from sticking to the pan before the fat begins to melt.
Place your roasting pan uncovered in an oven set at 250⁰ F. After 30 minutes in the oven stir. Preheat the oven to 450 F 232 C.
To make more efficient use of your time its a good idea to let your oven begin warming up as you finish preparing the pork roast. Set it to convection for more even heating. If possible rearrange the racks in the oven to clear up room near the center.
I brought it home to find it was pork fat that needed to be rendered. My local butcher also calls the pork fat lard. You do not need to render lard that is already rendered but make sure when you order to ask if it is rendered or not.
Ask the butcher for pork fat preferably kidney fat its the best.