Basic Stuff - Rendering Animal Fats

Rendered Animal Fats

I use schmaltz (chicken fat) as my primary cooking fat as I get it at Aldi for about $1.89/pound. Lard (pork fat) also comes in around $1.89/pound so I use that when I want that taste in my cooking. Butter is around $4/pound and everything else is more expensive than that.

Schmaltz – Chicken Fat

I use bones, skin and fat from processing chickens.

I place the frozen bones/skin/fat in my big pot and add a gallon or two of water to cover everything with at least a few inches of water.

I simmer for at least 2 hours replenishing water when it gets too low, I simmer longer if I want the stock to gel.

Then I strain the bone and skin from the stock and schmaltz. Refrigerate the stock and schmaltz until the schmaltz is solid (overnight).

Skim off the solid schmaltz into a jar. It will last at least 3 weeks in fridge. I’ve always used it up before that, so it may last longer.

Lard – Pork Fat

When I get a pork loin I trim the fat from the back. I then cut that into one inch pieces for uniform rendering.

When I am lucky enough to get a spiral sliced ham during the holidays, I also trim the fat off of it and reserve it for rendering and of course that wonderful bone for stock.

Once I have my bag full of enough fat to begin rendering I use the simmering water method.
I place the cubes in a pot with water to cover them and simmer for 1 to 2 hours replenishing the water as it gets low. At the end of that I have liquid lard and stock. I strain and refrigerate until the lard is solid (overnight).

I skim the solid lard off and place it in a jar for refrigeration. If I am not going to use the stock within a few days, I freeze it. The cubes of fat can be fried up into cracklins or fed to your cirtters.

Bacon Fat

Bacon fat rendering is done most mornings with breakfast. I do it with a whole package of ends & pieces, which is usually more fat than meat. The meat is usually in chunks, not slices. I dump the whole package on an extra large baking tray and spread out evenly. I cut huge chunks into smaller chunks for more even cooking. I bake it at 350 degree oven for around 10-30 minutes watching constantly to drain the fat as it gathers.

Pour fat off into a jar whenever it builds up, I usually do this at least twice, but most often three or four times during baking.

You’ll be left with a bunch of crispy bacon. My favorite.

Link to Chicken Thigh Processing https://rumble.com/v5acpfx-processing-chicken-theigh-for-rs.html

Link to Yogurt Making https://rumble.com/v5igk7x-basic-stuff-yogurt.html

https://open.substack.com/pub/kellycarijen/p/stopping-seed-oils?r=z9mgc&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true