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home rendered lard

(1 rating)
BlueRibbonBaking avatar
Recipe by
Mary Louise
@BlueRibbonBaking
Marshfield, WI

I know this will come across as a very strange recipe to many. I prefer to render my own lard, because I am not adding chemicals. Lard in the stores in not creamy like home rendered lard and contain chemicals. This lard makes the best pie crust :) I freeze what I am not using, but always keep a pail in my refrigerator for baking.

(1 rating)
method Bake

Ingredients For home rendered lard

  • fat from pig (can be purchased from a butcher or place that processes meat)

How To Make home rendered lard

  • 1
    Cut the fat into large pieces removing meat. Place fat in large roaster. Place is a 200 F degree oven and allow to melt.
  • 2
    Melting can take a while, but a hot oven will burn the lard. Be patient! When melted strain through a strainer lined with 2-3 layers of cheese cloth.
  • 3
    I use an ice cream pails to strain it into. It will appear brown. Allow to cool and you will have white fluffy lard.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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