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Making Lard

bigguy136
bigguy136 Posts: 1,362
in EggHead Forum

Today I'm grilling some pig fat to make lard. I do this most every fall. My neighbor buys whole hogs and keeps the fat. It can smell up a house so it works perfect to do outside on the BGE. A win/win.

As it renders down, I'll look for some bits with some meat. Throw those in a bowl with a favorite rub and enjoy.

250 for 6 hours then down to 225 for remining 2-4 hours.

Here are a few photos of fat and on grill.


Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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Comments

  • Botch
    Botch Posts: 17,357
    edited September 2019
    My grandpa did that every fall too after a hog butchering, and now I see you're in Minnesota too!  (he didn't have an Egg, though)
    Thanks for the memory!   :)
     
    EDIT:  My own rendering is extremely small-scale: I always pour my breakfast bacon grease into a 28-oz can, and keep it in the cupboard.  I saute onions in it, fry tortillas, etc, and haven't bought any peanut oil in years.  

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • shtgunal3
    shtgunal3 Posts: 6,134
    I’ve done this in a crockpot but never on the egg. I’ve always poured in mason jars and then freeze after it sits a few days. How do you do yours?

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • bigguy136
    bigguy136 Posts: 1,362
    I screen 1 pound into a container and then pour that into a ziplock. I just poured this one and will turn pure white when cool. From there, I store on the freezer and I can break off a piece as needed. I've stored in freezer for over 2 years without affecting it.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • bigguy136
    bigguy136 Posts: 1,362
    5 pounds made. I should get another pound or two.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • sumoconnell
    sumoconnell Posts: 1,932
    I'm making lard too, around my mid-section.. happy Saturday! (Brown liquid induced post)
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • bigguy136
    bigguy136 Posts: 1,362
    And I got 6.5 pounds. Here is the fat after. I could've gotten more but it's late. Also didn't make any crackins but I did eat a few pieces with meat.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • WeberWho
    WeberWho Posts: 11,524
    Great post. Thanks for posting the process
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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