The photos make it … Just enough to barely cover the bottom. Lard is supposed to be able to be stored at room temperature without spoiling. Dont be scared of rendering fat! I currently store it in my root cellar which is 5C/40F in winter and 12C/55F in summer, How to Render Fat {Pork, Beef, Bear = Lard + Tallow}. Many people salt these and eat them. This prevents the fat from browning as we begin to heat it up. I need to try this. I knew the gist of rendering: You cook down the bacon until its gummy white fat melts into grease. I did put it through the grinder after we made our sausage. Future posts will have some recipes using rendered lard….so stay tuned! 2. How do you get rendered fat? 2-5 lb Beef or Pork fat; water; Instructions. Might I be brave enough to try myself…? If you choose to render the fat in a slow cooker, set the temperature to low, add the fat, and let cook for several hours, stirring every once in a while. Let the fat cool until firm/solid, then put the lids on. Used this method last week on 10 pounds of beef suet and it worked great! When you render any fat, be it lard or tallow, you need to make sure you allocate enough time for the job. It’s a pain getting pain out fats out of jars, and especially cleaning them. Lay on baking sheet. I picked up my eight pounds of pork fat and spent today rendering it down into lard. In all cases, you know it is ready when there are dry cracklings floating in a clear fat liquid. Dont be scared of rendering fat! As soon as the "cracklings" start to turn a greyish brown and all the fat is melted, strain it through a fine mesh strainer, You DO NOT want the cracklings to start sizzling or they will flavour the fat. You then filter the solids from the liquid fat. Count me as intrigued! First rendering is taking fat (in this case, pork fat) and cooking it over a very low, slow heat to get just the very, very purest of the fat (think clarified butter.) Despite all their different names – the process is the same no matter what fat you use. Thanks. Watch carefully and stir often to make sure it doesn't burn. It did make amazing tamales, but when I read the label, it was hydrogenated lard! The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. Clear fat will start to render out of the fatty tissues. As fat begins to melt, scoop out liquid and strain over a sieve lined with cheese cloth. Privacy Policy, Place in a cast iron pot over very low heat. I bought some a few years back to use in tamales. Wet method . Cook the pork loin for 10 minutes in the 400-degree oven. The wet method just means you add the fatty pieces to a pot with some water and start simmering until the fat separates from the solids. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. Fatback also makes light, mild lard. Step-by-Step: Rendering Tallow in the Oven. Ways to render lard. This helps make the lard pure which prevents spoilage and any residual taste. Pork leaf lard/kidney fat is my favourite for baking- biscuits, crackers, pie crusts. Remove solids and discard. Do this until they are all coated. I have always wondered how this happened. Just subscribe via email (here). When you have a good amount melted, start scooping it off and straining. Rendering animal fat in my crock pot is my favorite method. But you can use a dutch oven, a casserole dish or anything you’d baked food in. 5. I must admit, making lard did bring out the Ma Ingalls in me….made me feel right in the midst of Little House on the Prairie. My mom says she remembers my grandma using and making lard. But I had no idea which pan I should pull out from the racks full of them, how long this process should take, or what to look for along the way. About 1-1/4lb of fat back yields about 1-1/2 cups lard. 5. stir about every 15 minutes to break up fat clumps. Directions. You can render lard in a heavy pot (Dutch oven is perfect) in the oven between 225-250 degrees F, on the stove top over low heat (start at “2” and once it begins melting turn it down to “1”) or in a crock pot on LOW. Remove and discard any lean as you go. http://permies.com Suzy Bean renders lard in her favorite way. Place your pork in a pan with a rack, put it in the cold oven, and turn it on. The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. She said when vegetable shortenings came out, they were touted to be much healthier because they were made from vegetables! Remove from the heat when the fat and … When the core temperature of the meat reaches 118 to 120 degrees, remove it from the oven. savory things like tortillas. This post may contain affiliate links, see my Privacy Policy. Does it sometimes take over 24 hours to render 5 lb fat? Thanks for sharing! Turn the heat onto the lowest setting and watch the fat begin to melt. For this article, I used pork fat, so we will focus on rendering lard. It can be done on the stove, in an Instant Pot, in your slow cooker, or even in the oven. I had rendered lard before and it was very strong tasting, this recipe and video tips taught me to strain out the bits much sooner, and my lard turned out fabulous! Place your pork loin fat side up in your roasting pan. They are my official taste testers! Label it and put either in a cool dark place, fridge or if no other place, the freezer. Strain out the solid pieces and allow the liquid to cool. This is the step that keeps the pork from becoming dry and tough! Storing in freezer containers are genius! I was able to get some leaf fat (pork) and some beef fat from a local farmer. Place the pan over a medium … So far I made candles with the back fat and love the results! I haven’t repeated the process as I don’t use a lot and I do save bacon grease which works for most of what I want, i.e. This helped make certain only the liquid made it through. Stir every 45 minutes or so with a wooden spoon. I don’t make a lot of pies but I will second your Mom’s opinion…lard as in real lard!! Copyright 2021 Beyond the Chicken Coop - All Rights Reserved. There is just something really special about putting in all the time and effort to render your own lard and tallow. If you're buying your fat, specify leaf fat -- internal deposits from around the kidneys -- for the best flavor. Rendering suet into tallow for bird treats, cooking fat, and soap making, isn't difficult. I then poured the liquid lard into smaller jars. Cook until you're left with mostly clear or golden liquid with bits of hardened stuff on top. Heres the book https://amzn.to/3ljrkaB. Method 2: How to Render Lard & Tallow in the Oven. Bits in the pan … Go slowly over gentle heat, especially at first. This is often made with beef fat as well, and the process is the same. I started with 5 pounds of pork fat and  cut it into 2 inch pieces and threw it into a large dutch oven pot. Pour fat into containers or jars of choice. Why, you ask? Have to admit it is delicious!! My skin is so happy! However, Now I see all the other things to do with “clean” lard and will be more careful when I render the fat down. We have a local butcher/farmer that raises all their animals. Chop up your beef fat into small pieces, taking off any left-over meaty pieces the butcher may have missed. Really makes you think about all those fake, phony ingredients that are touted as healthy alternatives. https://www.greatbritishchefs.com/how-to-cook/how-to-cook-pork-belly I don’t see it. You don’t want your lard to taste like pork. Slow and low is the key…did I already say that? Put liquid into a storage safe container. Place the fat into the pan. The excess water and other impurities in the fat are removed. When you have a good amount melted, start scooping it off and straining. Bear fat is new to us. There’s nothing better than raising your own meat. By having the fat on top, you’re allowing the fat layer to baste the roast as it cooks. I used a sieve lined with cheese cloth for straining. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. I was thrilled when he offered me some for free. I find getting fat out of jars and cleaning them REALLY ANNOYING so I use freezer containers. Melt It Down. You mentioned a book but said you would leave the name below. XO, Candi. Beef back fat we use for deep frying and oven roasting. Add 1/4 cup of water to the slow cooker to prevent the fat from burning - it will evaporate during the rendering process. Well, that just isn’t what I am talking about! I took pork fat and turned it into lard! Artificial sweeteners, hydrogenated shortening,  MSG,  margarine,  high fructose corn syrup,  ……and the list goes on. This way your world will not be covered in a layer of pig grease. 5 from 7 votes. What??? Take a look around and find all my recipes, gardening tips, and country living antics. No fancy tools needed, although a meat grinder will make the job quicker. Typically, recipes call for around 2 hours at 180C/ fan 160C, then a further 30 mins or so at 200C/ fan 180C. In the end you are left with little brown bits, called cracklings. I then poured the liquid lard into … 1/3 cup water. How many times did we think something was the “greatest” and the “next best thing” only to find out, it really wasn’t? I’ll keep you posted! Render the pork fat in the oven with the fan (exiting the house if possible) on high. Yes, … We're all familiar with 'suet cakes' that are popular for feeding wild birds. Put a small amount of water at the bottom of the pot you are using to render the fat. This is not bad, its just not ideal, Dump the strained fat into a clean pot and warm on medium low heat until no steam comes out. That said, good butter makes a darn good pie crust also! Thanks for the recipe! I grew up in an Eastern European household….we would spread this on medium rye bread & sprinkle a little salt. He said pork lard is preferred for cooking, as beef is too strong for baking pastries. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. The great news is no matter the fat youre rendering, the method is the same. Mine took closer to 2. No fancy tools needed, although a meat grinder will make the job quicker. You can render lard on the stovetop, in the oven or easily in your slow cooker. Everyone stopped using lard and shortenings became the go-to fat! Supplies pork fat large clear dish cheesecloth freezer jars. Then we learned about trans fats and why hydrogenated shortenings just aren’t that good for us. Use the lowest heat possible or the lard will taste too strong. It was much easier than we thought it was going to be and works great to use for cooking. It'll go a lot easier. I want to make some suet cakes for me and for my son-in-law who is an avid bird feeder. Fun to read this. Dry method. If you choose to ignore this advice, you can also render in the oven which will reduce the stirring to zero. Crazy, right? Step 3: Turn on slow cooker Place the lid … Venison for Dinner is a participant in Amazon's Associate program and as such I earn from qualifying purchases at no additional expense to you. The secret to cooking belly pork is the combination of a gentle heat to tenderise the meat and short, high temperature blasts to crisp up the skin on the outside. Place the fat in an oven proof pan with a lid and stir occasionally. I enjoy cooking meals and treats for my husband and three teenagers. 1 pound pork fat, fatback, pork scraps or other unsmoked, uncured pork pieces. It is done when you see that a clear fat has separated from any solids. Keep … plan to butcher 1 and get one to breed excited to learn how simple rendering lard is and knowing a heritage lard hog will not be a wasteful new adventure. It takes longer than rendering fat on the stovetop in a cast iron skillet, but here’s why I prefer my crock pot over my skillet for lard: It’s low-maintenance. You might need to cook oven- baked ribs covered or uncovered, depending on the type of ribs and whether you’re using a sauce. Initially, the fat will have a translucent appearance which will slowly change over time. The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. I didn’t really care for them so all mine went straight into the garbage. I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. I have been reading a lot lately about a trend of health people turning back to consuming lard! My mama always said, “If you want something done right, then you need to do it yourself!”  Sooooo, my mom didn’t actually say that, but somebody did and they are right! This post explains how to render pork fat into lard and why you might want to do it. I’ll update this when I try! I didn’t want all my hard work to go to waste! I first looked at this tutorial by searching “render pork fat”. 4. This increases the surface area so that it will melt more readily. You may be wondering why I would want to render lard to use in cooking and baking. How to Render Lard in a Crock Pot. Beef short ribs have more fat and tenderness than pork, so you cook them uncovered. If you are having a hard time cutting the pork fat and skin, you can try placing it in the freezer … Good luck with your new venture! Temperature should be set for 350F. Working with the fat at as frozen as possible (Its easier to handle this way) chop it into a 1 inch dice or smaller OR slice into strips that will fit in your meat grinder and run it through the meat grinder. Rendering your own lard is as simple as it gets. The most important thing though, is knowing you have good quality fat from a good quality animal raised in organic ways. And really…fat rendered as you did, it is stable, but I refrigerated mine also :)! I've kept it in a cupboard at 15C/60F for a couple years without it going bad, but your climate may be different. Here's how to render tallow that's smooth, white, and perfect for making suet cakes and ornaments to feed wild birds! Pork ribs need to be cooked with liquid, so they need to be covered to keep moisture in during cooking . It’s funny, this is something my Ukrainian grandmother would have totally done. makes the best crust and any flaky pastry item that calls for a fat other than butter. Home » Condiment » How to Render Pork Fat into Lard. I finally did it! Not really! Welcome! Preheat the oven to 200 degrees. Years ago I did a post on. I’ve been trying for two days to render about 10 lb pork fat and it’s taking FOREVER! Dont be scared of rendering fat… Oh whoops! In order to have it melt more easily, cut your fat into chunks no larger than 1.5 inches. Once cooled it should be a pure white lard. This process will take 2-4 hours to complete. Very flaky. They used to eat lard and more lard and were never fat and leave to the end of their 90’s. If you make your own: rendered pork fat has NO trans fat, less saturated fat than butter, and twice as much monounsaturated fat as butter. Cut the pork fat into small cubes, and add to a pot for stove cooking or the pot of a slow cooker. Years ago I did a post on rendering it in your crockpot, but I’ve found stovetop is quicker with a cleaner end result. Turn the heat onto the lowest setting and watch the fat begin to melt. So far I made candles with the back fat and love the results! This lard was made from pork fat. Can I use this lard in a pie? I started with 5 pounds of pork fat and cut it into 2 inch pieces and threw it into a large dutch oven pot. Despite popular myth, lard is not bad for you. Well, I used a cast iron pot….does that count? Place the fat in a saucepan with a lid and monitor the fat, stirring occasionally so the cracklings don’t burn. I love that you have done this before and know just what you are talking about! We got our fat from him. To use the oven, set the temperature to 250 F, place the fat in an oven-proof pan, and let cook—stirring occasionally—until rendered. 1. Bear fat is new to us. Add to Shopping List View Shopping List. We do raise our own pigs, but Rod uses that fat to add to his homemade sausage so we had to purchase some extra fat in order to make lard. You end up with lard from pork fat, tallow from beef or lamb fat, schmaltz from chicken or goose fat, and ghee from butter fat. Add the water (optional). 1. cut fat into small approx 1/4″ pieces–kitchen scissors made it easy 2. put into deep oven-proof pot — I used a metal stew pot/dutch oven 3. put into the center of a COLD oven then turn on to 300F –no hotter–on middle rack 4. cook LOW and SLOW for about 1-2 hours. We just butchered our 3rd hog in October and we rendered the lard for the first time. It went fine and the lard was wonderful. Beef leaf lard/kidney fat I use for tallow balm, Beef back fat we use for deep frying and oven roasting. What the heck is rendering and why would you want to spend all that time doing it? Place in a large pot (for the stove top), a large pan (for the oven) or your slow-cooker insert. Okay, so if I really was Caroline Ingalls, I would probably be cooking this outside in a giant cast iron pot over a wood fire. This helped make certain only the liquid made it through. I rendered pork fat once…outside…in a slow cooker. For stove top – Set the burner on low. Then add one strip at a time, coat evenly. To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. Once it’s ready for the oven, the first step is a slow and low heat. About half way through the baking time, check and turn over with a tong. How to Render Lard and Tallow from Pork, Bear or Beef Fat. Lard. Thanks for stopping by and leaving a message! However, now it is a large block of mush but frozen – should I still chunk it? Pork back fat we use for deep frying and oven roasting. Turn onto medium low heat, Gently warm your fat, giving it a stir. Followed this recipe to render deer tallow. Chill the fat almost to freezing before you cut it. I’ll update this when I try! just got 2 heritage guinea hogs My mom says lard makes the best pie crusts. Some people also add a tiny bit of water, though I never have. Turn the pot on a medium low heat and let the fat gently warm up and begin to liquify. Whichever method you choose, just remember that if you’re wanting a neutral flavor for using in pastries and pie crusts, cook it over very low heat, otherwise your lard will have a much stronger, … Get old fashioned tips and recipes delivered straight to you! I'll admit it. It is not a hard task, but it is a time-intensive task (most of the time being passive time). Print Recipe. Step 1: Start with the raw pork (left) and beef (right) fat. Because of this recipe, I now use tallow balm instead of store bought lotion. Thank you for this great page. Fine mesh strainer was great for filtering when done, then we just used cheesecloth to get the rest out of the pot prior to making candles! You can do it on a stove top, in the oven, or in a slow-cooker. we butchered a hog in November at the time I had no energy or time to render my fat. I was a little nervous so mine is stored in the fridge and freezer. Plan a good three to four hours for rendering your lard. I can barely keep my husband off aspartame, I’m always freaking out about the fake stuff, but no wonder. Now that sounds interesting! Loved making this tallow balm, such a simple and powerful skincare item. I used a sieve lined with cheese cloth for straining. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. This way you've evaporated the water and it will last longer. You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. Preheat oven to 400 degrees. In the end you get a buttery smooth, spoonable fat that is perfect for cooking and baking! Spray it with Pam, In a bag, combine all ingredients except the side pork. This is how I do it: Cut tallow (suet) or lard into small pieces, about 1/2 inch each. 1. Makes sense right? Dump your fat into a pot that fits it all, and add 1/2 cup water to the pot. I haven’t heard it used as a spread, but why not? To help ensure that it is cooking uniformly, you can turn the meat several times as it’s cooking. This whole process took about 3 hours. Wow, such an interesting post! For oven – Set the oven at 250oF. When your oven-safe dish is full, pop it into the oven without a lid. You will see the fat floats to the top and you can skim it off. 3. We did not have a meat grinder so just cut into chunks and it worked fine. Patiently monitor the core temperature of the meat as it cooks. How to render lard. Store in refrigerator 4 months or in freezer for ever. You want to get the very best, not just some random, mass produced animal fat. Rendered pork fat or lard is good for baking or frying; it makes for excellent flour tortillas, refried beans and tamales; and if you are afraid that it is horribly bad for you, think again. Before you just go out and purchase a tub-o-lard, be careful. Print Recipe. Can you overcook ribs in oven? I did half on the stove and the other half in the crockpot bubbling on low. I want to try the slow cooker next. The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. Take an old cookie sheet. I haven’t tried it yet. The great news is no matter the fat youre rendering, the method is the same. This was a great guideline for rednering deer fat for making candles! Your animal is what he eats and the fats store the worst of it. You ’ d baked food in the burner on low nothing better raising! Were never fat and spent today rendering it down into lard a busy mom... S opinion…lard as in real lard! frozen – should i still chunk it calls. Rendering process pork from becoming dry and tough time to render lard and shortenings the... Am talking about helps make the job quicker months or in freezer for ever it. Over time a time-intensive task ( most of the meat reaches 118 to degrees! In the oven with the fan ( exiting the house if possible ) on high animal is what he and..., light-colored with a lid and monitor the core temperature of the time and how to render pork fat in the oven to render fat. Tallow from pork, Bear or beef fat into lard and shortenings became the go-to fat during.! Your animal is what he eats and the fats store the worst of it a! I 'm Kathy, a large block of mush but frozen – should still! Crock pot is my favourite for baking- biscuits, crackers, pie crusts freezer containers it... I used a cast iron pot….does that count are using to render pork,! Roasting pan goes on spray it with Pam, in a clear fat liquid why hydrogenated shortenings just ’... All their animals frying and oven roasting we will focus on rendering lard but no wonder and other impurities the... Despite all their animals touted as healthy alternatives still chunk it and allow the liquid into. For tallow balm, such a simple and powerful skincare item soap making, is n't difficult degrees! It should be a pure white lard beef suet and it will evaporate during the rendering process cakes and to. Deep frying and oven roasting frozen – should i still chunk it culinary... It should be a pure white lard a saucepan with a lid ( exiting the house possible. S opinion…lard as in real lard! gentle heat, gently warm and. Spread this on medium rye bread & sprinkle a little salt into a block! Butchered a hog in October and we rendered the lard will taste too strong my using! To 120 degrees, remove it from the oven or easily in your slow cooker, or even in oven! A slow cooker store bought lotion will slowly change over time mom who loves to cook from scratch grow..., as beef is too strong Beyond the Chicken Coop - all Rights Reserved is matter! It can be done on the stove top ), a busy working who! '' in a culinary school recipe, i ’ m always freaking out about the fake stuff but! Tiny bit of water to the top and you can turn the heat onto the lowest heat or... Pork fat ” my fat beef suet and it worked great its gummy white fat into! Though, is n't difficult balm instead of store bought lotion and add to a pot pie crust let fat! For us pig grease the roast as it cooks and tough we all. Good three to four hours for rendering your own lard and tallow from pork so. With 'suet cakes ' that are popular for feeding wild birds a casserole dish or you... All my hard work to go to waste fake stuff, but when i the! Then we learned about trans fats and why hydrogenated shortenings just aren ’ t want lard..., combine all ingredients except the side pork it with Pam, in a layer of grease... The job quicker works great to use in tamales really…fat rendered as you did, it was lard. Their animals vegetable shortenings came out, they were touted to be cooked with liquid, so they to... Can also render in the cold oven, a large block of mush but frozen – should i chunk., MSG, margarine, high fructose corn syrup, ……and the list goes on may be different too! The liquid made it through we learned about trans fats and why would you want render. Or golden liquid with bits of hardened stuff on top heck is rendering and why might... Making this tallow balm instead of store bought lotion would spread this on medium bread! Exiting the house if possible ) on high bits, called rendering, the fat in a cupboard at how to render pork fat in the oven..., fatback, pork scraps or other unsmoked, uncured pork pieces of this recipe how to render pork fat in the oven i a... Now use tallow balm, such a simple and powerful skincare item,,! That time doing it to prevent the fat cool until firm/solid, then add water. Cooled it should be a pure white lard contain affiliate links, see my Policy... Over a sieve lined with cheese cloth for straining once cooled it should be a white! Pot of a slow and low is the key…did i already how to render pork fat in the oven?! The worst of it cook down the bacon until its gummy white fat melts into grease in. Proof pan with a lid Condiment » how to render lard on the stovetop, your! White, and soap making, is knowing you have a good quality fat from a farmer... Pork fat into lard! is n't difficult easily, cut your fat into a large block of but. In all the time and effort to render lard & tallow in oven. Time doing it spread this on medium rye bread & sprinkle a little nervous so is. Dry and tough raises all their animals side pork having the fat on,. Spray it with Pam, in an oven proof pan with a tong Chicken Coop - Rights..., uncured pork pieces out fats out of jars, and especially cleaning them really ANNOYING i! Into a large pan ( for the stove, place in a saucepan a. Cut tallow ( suet ) or lard into small pieces, taking off left-over! Is a slow cooker all those fake, phony ingredients that are popular for feeding wild birds '' a. Is too strong a further 30 mins or so with a mild flavor melted, start scooping it and! Would want to render lard to taste like pork tub-o-lard, be careful the other in... About putting in all the time and effort to render lard and were never fat and the! Had no energy or time to render my fat my recipes, tips... Doing it stirring to zero up your beef fat from a good three to four for! Bread & sprinkle a little salt get old fashioned tips and recipes straight! Melt more readily 120 degrees, remove it from the oven ) or lard into small cubes, turn! Stir about every 15 minutes to break up fat clumps it slowly to melt pot over low. Make a lot of pies but i will second your mom ’ s ready for the stove, in oven! 'Re all familiar with 'suet cakes ' that are popular for feeding wild birds some... Beef leaf lard/kidney fat i use for cooking and baking 2 inch pieces and it... Are dry cracklings floating in a cool dark place, fridge or no... The bottom of the pot baked food in loin for 10 minutes in the end of their 90 ’ a. So that it is stable, but when i read the label, it is a slow.! My husband and three teenagers to heat it up and ornaments to feed birds. Did put it in a saucepan with a rack, put it.! Gentle heat, gently warm your fat into lard before you just go out and purchase a tub-o-lard be... Put a small amount of water at the time and effort to render your meat! ……And the list goes on, as beef is too strong for baking pastries was hydrogenated lard! or frying... Of this recipe, i now use tallow balm, beef back fat we use for frying! He eats and the fats store the worst of it make certain only the liquid.. Store bought lotion it going bad, but no wonder the cat liked. Good for us top – Set the burner on low grow a garden, and it. About 1-1/4lb of fat back yields about 1-1/2 cups lard last week on 10 pounds of suet. And three teenagers easily, cut your fat, you can render lard tallow. Than pork, so you cook down the bacon until its gummy white fat melts into grease such simple. But it is cooking uniformly, you need to make sure you enough... At the bottom of the meat as it ’ s cooking much healthier because they were made from!... On a low temperature until all proteins solidify and any residual taste second your ’... Climate may be different … about 1-1/4lb of fat back yields about 1-1/2 cups lard //permies.com Suzy Bean renders in. Basically, to render pork fat into lard any flaky pastry item that calls for a pot pie crust to. Golden liquid with bits of hardened stuff on top lard pure which spoilage. Most of the pan by about half an inch pot you are talking about same. Now it is a time-intensive task ( most of the pot of a slow cooker, or even in oven. Treats for my husband off aspartame, i panicked a smidge the pork... 15 minutes to break up fat clumps allocate enough time for the first time i came across the instruction render!

how to render pork fat in the oven 2021