How to Render Fat {Pork, Beef, Bear = Lard + Tallow}

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how to render lard or tallow

Dont be scared of rendering fat! The great news is no matter the fat youre rendering, the method is the same. No fancy tools needed, although a meat grinder will make the job quicker. Years ago I did a post on rendering it in your crockpot, but I’ve found stovetop is quicker with a cleaner end result.

Pork leaf lard/kidney fat is my favourite for baking- biscuits, crackers, pie crusts.

Pork back fat we use for deep frying and oven roasting.

Beef leaf lard/kidney fat I use for tallow balm

Beef back fat we use for deep frying and oven roasting

Bear fat is new to us. So far I made candles with the back fat and love the results! The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. I’ll update this when I try!

How to Render Lard and Tallow from Pork, Bear or Beef Fat

Dont be scared of rendering fat! The great news is no matter the fat youre rendering, the method is the same. No fancy tools needed, although a meat grinder will make the job quicker. Years ago I did a post on rendering it in your crockpot, but I've found stovetop is quicker with a cleaner end result.
Cook Time6 hrs
Total Time6 hrs
Course: DIY
Cuisine: American
Servings: 1 tablespoon
Calories: 254kcal

Ingredients

  • Pork, Beef or Bear Fat

Instructions

  • 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.
  • Dump your fat into a pot that fits it all, and add 1/2 cup water to the pot. Turn onto medium low heat
  • Gently warm your fat, giving it a stir. 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. 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. This way you've evaporated the water and it will last longer
  • Pour fat into containers or jars of choice. I find getting fat out of jars and cleaning them REALLY ANNOYING so I use freezer containers.
  • Let the fat cool until firm/solid, then put the lids on
  • Label it and put either in a cool dark place, fridge or if no other place, the freezer.
  • I've kept it in a cupboard at 15C/60F for a couple years without it going bad, but your climate may be different. I currently store it in my root cellar which is 5C/40F in winter and 12C/55F in summer

Video

Want ideas on how to use it?

2 thoughts on “How to Render Fat {Pork, Beef, Bear = Lard + Tallow}

  1. we butchered a hog in November at the time I had no energy or time to render my fat. I did put it through the grinder after we made our sausage. However, now it is a large block of mush but frozen – should I still chunk it?

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