Easy Freezer Meals | Making Snow White Odorless Lard @EasyFreezerMeals | Uploaded 5 years ago | Updated 1 minute ago
In todays episode we are making Snow White odorless lard. Pork fat is one of the healthiest fats you can use and with industry putting so much preservatives and additives in products now a days it is so much better to make it yourself.
We are making Lard because in some of the upcoming videos we will be making an Easy Freezer Meal directly from my Home Country. MEXICO!!! We will be making Tamales so get ready for that one!! I will also share with you a fabulous recipe for making Pie crust with lard that's totally old school and AWESOME!!
In you want to check out some grinders here are a few that we use. The first one is an attachment to your kitchen aid mixer and the second is a bigger unit designed to make things like hamburger, chili, sausages, and other things. These are affiliate links so if you happen to buy anything from amazon after you've clicked the link it helps support our channel. We thank you for that!!
Meat Grinder We use the #22 amzn.to/2MGd1QD
Meat Grinder #8 amzn.to/2N2C8wm
Meat Grinder #5 amzn.to/2BY3uQ0
Kitchen Aid Attachment Meat Grinder amzn.to/2DrZN3Q
This is my recommendation for my absolute favorite thermometers. If you choose to buy one of these you will not regret it as they are reliable, fast, durable, and convenient. Makes for a great gift BTW!!
• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER
• Smoke - http://www.thermoworks.com/Smoke?tw=2GUYSACOOLER
• ThermoPop - http://www.thermoworks.com/ThermoPop?tw=2GUYSACOOLER
To make lard you need to get some pig fat. Preferable use the Leaf Fat. This fat produces the cleanest and most versatile lard that you can make. If you use the Back fat or pork belly you will end up with a yellowish tint to your lard.
Either grind your fat or have your butcher do it (preferable) or chop it up into very tiny pieces. Add 1/3 cup of water into your slow cooker then add your fat to the slow cooker. Set the temperature on low and let it cook for 3 hours - 4 hours. Once the solids have fallen to the bottom your lard should be ready. In a strainer with a cheese cloth strain out your fat and once it cools package it up however you plan on soring it. In the fridge or freezer lard should last a very long time.
As a bonus you can cook up all the bits that remain after you have extracted your fat. Cook the pieces till they turn crispy and they make great toppings for salads, potatoes, hamburgers, nachos, and so much more...
Be sure to cook on low as any higher will produce delicious cracklings!! That's a different video ;)
If you have any question on how to render fat to make lard please leave them in the comment section below. If you are new consider subscribing and be sure to click that notification bell. If you liked this video a thumbs up would be cool and share the love by spreading the news of our channel!! That would be greatly appreciated!!
See you in some upcoming videos!!
Eric
In todays episode we are making Snow White odorless lard. Pork fat is one of the healthiest fats you can use and with industry putting so much preservatives and additives in products now a days it is so much better to make it yourself.
We are making Lard because in some of the upcoming videos we will be making an Easy Freezer Meal directly from my Home Country. MEXICO!!! We will be making Tamales so get ready for that one!! I will also share with you a fabulous recipe for making Pie crust with lard that's totally old school and AWESOME!!
In you want to check out some grinders here are a few that we use. The first one is an attachment to your kitchen aid mixer and the second is a bigger unit designed to make things like hamburger, chili, sausages, and other things. These are affiliate links so if you happen to buy anything from amazon after you've clicked the link it helps support our channel. We thank you for that!!
Meat Grinder We use the #22 amzn.to/2MGd1QD
Meat Grinder #8 amzn.to/2N2C8wm
Meat Grinder #5 amzn.to/2BY3uQ0
Kitchen Aid Attachment Meat Grinder amzn.to/2DrZN3Q
This is my recommendation for my absolute favorite thermometers. If you choose to buy one of these you will not regret it as they are reliable, fast, durable, and convenient. Makes for a great gift BTW!!
• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER
• Smoke - http://www.thermoworks.com/Smoke?tw=2GUYSACOOLER
• ThermoPop - http://www.thermoworks.com/ThermoPop?tw=2GUYSACOOLER
To make lard you need to get some pig fat. Preferable use the Leaf Fat. This fat produces the cleanest and most versatile lard that you can make. If you use the Back fat or pork belly you will end up with a yellowish tint to your lard.
Either grind your fat or have your butcher do it (preferable) or chop it up into very tiny pieces. Add 1/3 cup of water into your slow cooker then add your fat to the slow cooker. Set the temperature on low and let it cook for 3 hours - 4 hours. Once the solids have fallen to the bottom your lard should be ready. In a strainer with a cheese cloth strain out your fat and once it cools package it up however you plan on soring it. In the fridge or freezer lard should last a very long time.
As a bonus you can cook up all the bits that remain after you have extracted your fat. Cook the pieces till they turn crispy and they make great toppings for salads, potatoes, hamburgers, nachos, and so much more...
Be sure to cook on low as any higher will produce delicious cracklings!! That's a different video ;)
If you have any question on how to render fat to make lard please leave them in the comment section below. If you are new consider subscribing and be sure to click that notification bell. If you liked this video a thumbs up would be cool and share the love by spreading the news of our channel!! That would be greatly appreciated!!
See you in some upcoming videos!!
Eric
