I’m a busy mama. I spend a lot of time in my kitchen everyday preparing food for my family. This is one of the reasons I love my crock pot so much. I can throw a few ingredients in it in the morning and by the end of the day dinner is ready. I use it almost everyday!
This week I’m going to be sharing some of the ways I use my crock pot in my kitchen. Today I’m covering how I render animal fat in it.
1) Tallow and Lard are a TRADITIONAL FOOD. Animal fats like lard and tallow have been used by indigenous people for thousands of years. These people lived free of the degenerative diseases like heart disease, diabetes and cancer that our culture is plagued with today.
2) Animal fats are a great source of nutrients. Some studies suggest that lard made from pasture raised pigs is a rich source of Vitamin D, a vitamin most of us are deficient in!
3) Animal fats like lard and tallow make food taste AWESOME! Try a tamale made with lard and you will never want to eat another tamale made with vegetable oil again! Potatoes fried in tallow are great too. And let us not forget how wonderful pastries taste when made with lard or tallow. The best pie crust I’ve ever had was made with a mix of lard and butter!
How to render tallow or lard in a crock pot
When you order your lard or tallow from your local farmer or butcher ask them if they would be willing to grind the fat for you! This will make it much more easier for you to prepare your fat.
If your fat is not ground then you will need to do it yourself. This step isn’t too hard, but it is a little time consuming. Place your suet or lard in the freezer for 20 minutes. You will need to slice the fat up into chunks and it is much easier to slice fat that is semi frozen. Once your suet or lard is cut you will want to puree it in a food processor.
Place your ground lard or suet in your crock pot and turn the heat on low. Leave it alone for an hour or two (depends on how much you are rendering). Once the fat turns to liquid and all you have left are cracklings, you are done! The cracklings usually settle at the bottom of the crock pot.
Gently pour rendered fat through a cheesecloth lined colander. Store rendered tallow or lard in the refrigerator or freezer. It’s that easy!
question of the day
Have you ever rendered lard or tallow?
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