How I render my Fresh Lard and store it, Bonus: Pie Crust recipe made with Fresh Lard.
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- čas přidán 12. 09. 2023
- #renderinglard
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loridianebrown@gmail.com
Lori Brown
po box 1183
Imboden, Arkansas 72434
Pie Crust made with Lard
makes 1 9 inch Crust
1 1/2 cups all purpose flour
1 t. Salt
1/2 cup lard
2 1/2 T. cold water
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My niece and her husband raise cows and buy meat from the store. Said it was cheaper but goodness I don’t understand. He is a doctor and said he isn’t worried about what they buy. For me I grew up on home grown everything. We only bought flour, sugar and tea from the store. I was a teenager before I ever went to a store. We went everywhere but just didn’t go to stores. I am 77 which is not old.
I hear the same thing a lot. I’m a doctor and I raise beef and I would never, ever buy beef from the stores. And I do NOT get the whole, ‘it’s cheaper’ argument. And, absolutely, 77 is not old.
As a cattle rancher (beef) I can say that your niece is absolutely right about buying beef is cheaper. It costs on average between $800 And $1100 to slaughter and butcher and average sized steer or cow. We DO NOT buy any meat from stores and do as much of our own slaughter and process as we can. Home grown is better and we know what is in it.
Your 77 years young 🎉❤😊
I will never trust what is in the grocery stores ever again since they approved the lab grown stuff and all the other stuff they have deemed as safe. Yuck 🤢
How long do you pressure can it? Can you do the water bath method? Full of questions today lol so last question is, can I use it in my buttercream icing? When it's hot, I use some shortening in my buttercream in place of all butter to help increase the melting point so my cakes stay pretty longer. Thank Hoi for all the answers and God bless from Texas 🙏
My late mother in law always used lard for pie crust, and her pies were the best. I was the only one of the daughter's in law that she shared her recipe with. Hers is just like yours except it calls for 1 tsp of vinegar in the water. She also gave her recipe for pull apart bread, and it's delicious
I'm one person in my seventies living in an apt... it's not feasable for me to hunt down someone to buy pork from to render lard. I was raised on canned lard. We used it for everything, especially bread, rolls and pie crust. But there comes a time when we have to cut back. I miss having the strength to do all that. I have a-fib and have no strength. I love watching you do it and remembering fond memories... Please keep them coming! Mr Brown reminds me of my dad when I was little. Dad's family were railroad people so Dad. Work bibs and an engineers hat. He chewed tobacco... I love this channel.
I loved this Miss Lori! My grandfather was a pork butcher from the 1920s to the 1950s (in Norfolk, England) my mother would render both lard and tallow when we were children. Thanks for taking the time to share your knowledge and skills with us. Your videos bring me such comfort and I’m truly grateful.
You and I are about the same age Miss Lori and when I was a young kid mom would make pie crust and she'd always make more so that she could make cinnamon sticks, which is taking the pie crust rolling it out flat on a cookie sheet and sprinkling cinnamon and sugar on it and then cutting it into strips. She made everything from scratch 😋😋
Thank you for sharing your wealth of knowledge and experience in making such good food 🙏😋🙏
That’s exactly what we did and I still do it to this day😊
Mom always made crackling cookies when she rendered lard. They are delicious!! Also, my grandmother always made doughnuts when she rendered tallow. She said they were always lighter and tasted better than using regular lard. I'm in my 70s now . My son is raising a beef for us now and bringing me pork fat from his hog to render. Such a blessing to have both. He takes good care of his momma! Another blessing ❤❤❤ love your video and your research. You are the third blessig!!!!!!❤😂😊
There is nothing better than the boys taking care of their mama. I have 2 sons and they take care of this mama. And Mama's being properly by their sons are a GOD sent.
So cool on lard. ❤
What all do you put in the crackling cookies 🍪
I remember canning everything including meat. We had a dirt cellar with the walls lined with jars and crocks, squash, potatoes and hand sewn bags of onions and bushel baskets of sand with root vegetables buried in them. Those were good times.
Thank you Miss Lori! I love your channel and the community that follows you. Thanks for all that you share and teach us. I've learned so much from you!! I also read through the comments and learn from your viewers as well. Even though we are from different places in the States and around the world, it still feels like we are connected and part of a great community. I think that's so awesome and much needed in today's enviornment. Let us all be inspired and be more sufficient in growing and preserving our own food. I hope we keep thankful hearts and always praise God Almighty! Looking forward to your next video!!
Indeed I learned alot from this video...my Nanny had a huge vat in the barnyard over a fire and Papaw would bring her remnants of a hog kill....now i know she not only rendered lard, but cracklins as well. Her fried pies, biscuits and sweet potato sliced pie are beyond my capability Now I understand why! Thank you for this video Lorie, I can do this!
Lori, I rendered lard from our pigs, they were the same breed you and Danny had. I like the way you did it. I do use my slow cooker, but I didn’t remove it as it rendered that is a much better process. I always get good information from you. As you know I have been cooking and canning seems like forever. Thank you Lori.
This method of making crusts is a History Lesson using Lard. Loved the Video, thank you for sharing
Thanks for watching
Wow.. thank you Ms.Lori indeed I did learn, you taught this old yankee (7decades +) something I've never seen. That lard looks amazing and the pie crust even more 😋.
You're a wonderful cook baker and teacher. God bless you my friend and your family.
💜 Shalom
Thank you!
According to Grandad, “hog killin’ day” was always the coldest day in January on the Texas plains for my farming family. The men set up outdoors to butcher and ladies and kids were set up in the kitchen to process and package. As a kid my job was to run the hand cranked sausage grinder. Long day. Best part was late on those nights, we all gathered around the big cast iron kettles over open flame where all the fat had been tossed throughout the day to render. Mama would slice up a bunch of tators and Daddy would fry them up. This “cleaned” the hot lard, before it was stored up. Those were the best fried tators ever. The cracklin’s went into cornbread (Daddy’s favorite). Am 65 now. Sure miss Grandad, Daddy and all the blessings we received from raising our own.
Beautiful times!
I rendered my lard for the first time this year! So grateful for your teachings Miss Lori!
Wonderful!
The cracklins from the lard are the best! I do a big pig, and grind up the fat, so its a years worth of cooking. I take out a measure of crackling to make the best corn bread and freeze the rest for later on. I do keep the leaf lard separate and process it separately for pie crust. Thank you again for this video. As the economy gets more challenging, it's good to have and know of alternatives. I love that you make alternatives more acceptable by explaining the health benefits and destroyingthe myths. God bless!
Thank you Ms. Lori. This is the first scratch made pie crust that I have tried and had it turn out right.
Dad and my oldest sister made the pies and the leftover dough, Dad rolled it out, smeared it with butter, sprinkled plenty of cinnamon sugar over it, rolled it up and sliced like cinnamon rolls and baked them with rge pies till golden. Dad would make a pot of coffee and we all ate the cookies...the coffee was more like sweet coffee flavored milk! Yummy. We couldn't wait for more wild fruit to ripen for more pie. Fun kid jobs...
Thank you so much for showing us the process you like using. That made such good sense to do it that way to me! I've never rendered pork fat down before, but can't wait to make my own fresh lard!❤
Thank you and God Bless you both too!
Thanks so much for this great video! I have rendered lard for years, but never used as slow cooker. We raised our own hogs for years and processed our own meat and I would spend all day rendering lard, standing over the stove and stirring to make sure it didn’t get too hot. Now I get my fat from a local lifelong meat processor. This is s
The same place we take are cows to have them processed. Nothing better than fresh meat and lard. Thanks again for sharing! Sending love, hugs, and blessings to you and Mr. Brown. ❤
Lard makes the world’s absolute best pie crust. The Best.
My paternal grandmother always rendered her lard. They raised hogs and didn’t waste anything on it. You talk about delicious fried chicken, cook it in lard! Healthy, not so much but my goodness it’s delicious! I’d much rather buy my meat from a farmer! That includes beef, pork, poultry and eggs! IT IS THE BEST! God bless you and Mr. Brown.
Thank you Miss Lori! 😊 ❤ I've often windered how and where to get good lard that's healthy. So many places give less than desirable feed abd treatment to the animals these days,it's hard to know who to trust. But I know you would never steer me wrong and I greatly appreciate that. Take care and keep smiling! ❤😊
Right On!!! Cannot wait to try & render lard. My mother was known for her pies. She got her pie crust recipe from her grandmother. It calls for lard. It’s the only way she made her crust. And it’s the only pie crust I believe in. Soooo light & flaky. Love love love it.
Love rendering fresh lard. Thank you for sharing Ms Lori. Blessings to you and Mr. Brown.
🙏🙌❤️
Thank you for teaching us about lard. Can't wait to make my own.
We just got two small pigs to raise for butchering. I’m so looking forward to fresh lard! Thank you for this information! We also picked up our beef from the processors recently. I kept the fat from it to make tallow. Being self sufficient is our goal. God bless🙏🏻
Hi, Miss Lori.... wait till you hear how Frankie renders bear fat into lard. Love this show. Love your talk. And LOVE that you render your own. You are soooo amazing.
I was wondering about bear fat! My husband usually gets a bear for our freezer and I have thought about saving the fat to render but did not know the process until Mrs. Lori's video. Do you know if bear fat is just as good as pig? I would think that it would be, but would love your opinion. Thank You!
Not sure!
@@donnamitchell8448. Bear fat is phenomenal. But there’s a real unpleasant danger when rendering. . . . You have to be very careful not to let the ‘cracklings’ in the bottom of the rendering-kettle burn. The smell from burned cracklings will never leave your kitchen... (which is why bear fat was historically rendered in a ‘hanging pot’ outside in the yard). But properly rendered bear fat is as high quality as leaf-lard from any other animal. I think if you use a slow cooker on low, you’d never have a ‘burning’ problem. If you have the opportunity and the means... I think you should go for it.
@@KMcKee-qn6bo Thank you for the information! Hopefully I will have access to a bear this fall and I will try the slow cooker route. We have a wrap around porch and I will just put the slow cooker out there to be on the safe side. LOL
I truly appreciate your recommendations on this. Have a great day and I hope you will also get some bear fat this year. Be blessed! Donna
Miss Lori I can cook or bake just about anything but when it comes to homemade pie crust, I have never been able to do it! I think I put too much water which I know isn’t good. I get so frustrated that I just give up! I think I might try again this year. This taught me a lot about lard. Great video. God bless 🙏
I had the same problem, as well! Until I read somewhere to substitute 1 or 2 Tablespoons alcholo for the water in the recipe!( I use Gin or Vodka) Works real good & you won't taste the alcholo, cause it bakes off. And cause it bakes off, you don't have any excess liquid to make your crust too tough.(kind of dries it out a little.). I telling you I have tried numerous pie crust recipes & none of them ever turned out, till I did this!( I aways had a hard time with pie crust. And it really fustrated me! Especially, when my mother had no problem making it!!).
You can do it!
Great video, Miss Lori. It's too easy to buy meats and animal products from the store that are suspect. Antibiotics and chemicals taint so much of our store bought meats. Very informative for those who didn't know. Lovely, quality lard you put up. So wonderful!
I always put my lard to render in the oven on a slow oven but I cooked it for hours until it was all done. I did not realize I could take it out as I go. I have a 150 year old pie crust recipe that has egg and vinegar in it. that my family loved. My children begged me to make my cookie recipe that had cracklins it it. Yum!
My mother’s/great grandmother’s & now my pie crust recipe also calls for 1 egg. I’ve heard of the vinegar & can imagine it’s good, but my maternal family’s recipe does not call for it. Do you know the reason for adding the vinegar?
It would be interesting to make your recipe❣️❣️
I have been wanting to know how to render lard for several years, I'm so glad you did this video. Thank you for all the informative videos you have made, you are awesome! God Bless you and Mr. Brown
Thank you for this. My late mother used only lard for pie crusts; her grandparents were farmers and lived long lives.
Miss Lori I just wanted to tell you that I sure do appreciate all of your efforts and teaching. You are my blessing and I really appreciate your faith sharing too. God bless you and keep you and yours, MT viewer 🌺🛐
You are so pretty, inside and out. Just been meaning to say this for a while. I’m definitely going to do this. Thanks!! ✌🏻♥️
She is a very beautiful soul. ❤
I agree!
Now you've got me wanting to head to the butcher to get some lard. I never realized how easy it is to render. Thank you for the great video!!! Love & hugs from West Tennessee!
Great information Ms. Lori. I have been collecting beef bits in hopes of practicing the rendering process, so thank you for this. Hubby and I did schmaltz two weeks ago and we love it. God bless.
THANK YOU LORI, I buy my lard from a local Missouri farm called, "Fed from the Farm." They ship to your home, organic pasture raised meats , lard ,tallow. You can buy pork fat to render at home and chicken eggs, as well. God bless you both. I love your videos.
Thanks for sharing!
Mrs Lori that was so cool how to render fat to lard ty .my mother used lard for everything she would have been100 yrs old this year,so it was the old way she cooked,I actually watch other farms,and they raise conconys pigs .stay safe and see ya soon.I'm waiting for Mr.Brown and another reading session I enjoyed the last one,he made me dust of my bible and follow along.😄
We're learning from you, the way you learned from your grandparents. Thank you for the valuable information and inviting us into your loving home, as always. God bless you, too.
I remember Grandma in Kentucky cooking with Lard on her Wood Stove! Fond memories!
This was perfect timing Ms Lori, I just got some fresh lard and have been wanting to make pie crust!! Thank you, Wendy
Hello from southcentral PA. I recently took an interest in lard and what that was all about having been a Crisco customer for 40 yrs. After discovering what Crisco is lately…I looked into lard. Tried Armour 🤮 then discovered local farmer and got regular lard ( they don’t sell leaf lard). My pie crust had a bacon tinge which was good. But when I tried it for cake decorating icing..tooo much bacon flavor. Last week I found and ordered leaf lard at another farmer. Went to pick it up and Oh!!….it’s not rendered! 😮 Then I remembered your video 👏 All my woman folk are gone that used to do this…thanks for being here. The luxuries of lard were throw out during my family’s last generation for the worlds way of chemical alternatives. However, I would have fit in with my grandmothers and great grandparents, as I try to bring their methods back into the family. Really value what I recall and heard about them doing which is gone today. The two generations after me are gone too in this realm of vintage cooking, but I’m enjoying retirement being centered in vintage cooking and today my crock pot is loaded with leaf lard for the meltdown. Thank you!❤
WONDERFUL! YES, AND A OLD BORE HOG FAT IS VERY STOUT, SO I STAY AWAY FROM THAT
I just rendered my first lard from your video.. thank you.. you are a great teacher.. love watching you!!!
I went to the butcher and got my fat..
My cousin in Wv has a meat Processing store and is well respected for their meat and they also process for the community!
Thank you Mrs Lori! such an easier way to render lard!
Thanks for your information! I love the chocolate pies mom used to make! She used a pie crust as a base…..always the best!
I grew up helping and watching how to render lard. The cracklings were the best. We are getting ready to buy half a pig and all the fat too.
Anything YOU and FLOUR and your HANDS - regardless of the fat content - is gonna be wonderful!!! I wonder if you know how talented in that category you are???? Thank you, Ms Lori!l!! 😊
Thank you
I love everything about your intro! ❤
Oh so excited Miss Lori. I been waiting for you to do a video on this. Been saving all my beef and pork fat!
My grandparents left their lard on counter most of the year. It went in fridge if temps got hot in the summer. It never day their more than a few days. They fried morning bacon, stained of the lard left over, then used to make dinner bread and desserts and anything that needed fried up for meals.
Fresh rendered lard is a treasure and that lard is PRETTY!
I went down memory lane with you. My mother had a very large container,about 5 gallon size,of lard. My oldest sister made the best biscuits with lard. She put a amt of flour in a large dish pan,made a well in flour,put a handful of lard in the well. Then she slowly poured buttermilk in well as she worked the lard into the flour. Still miss those biscuits. She made them so even as she fit them in the pan. Almost every day,she made these. What a precious memory. Thank you for bringing that one back to my mind. I always enjoy listening to you. God bless you! Montana
Thank you
Hi Miss Lori.....I'm thrilled to be able to watch a new video as I've not been getting them for whatever reason. Even though I watch the older ones over and over it's always good to get the more current ones and find out that you and Mr. Brown are OK. I find peace, love and faith in your videos as well as your wonderful recipes and tips on everything Thank you so much and God Bless. Love, Dorothy. x0
Thank you Dorothy, go and subscribe to my channel and hit the notification bell, to get notified of all my videos
Well good afternoon Miss Lori, so much good information! I do remember your last video on lard and my husband wanted me to try it in a pie crust. He was very happy with it and said it tasted just like the ones his mama and grandma used to make ( who were from Arkansas). I was surprised how lard crust worked so well with the sweetness of the olallieberry filling! I get my lard at Winco and It comes from a large commercial meat producer who also markets their bacon and sausage as well out here in California. We do have a local meat market and I'm now thinking about asking to get the pork fat to render but I don't know who their supplier is or how their hogs are fed/raised. Thank you again for sharing with us and can't wait to see what you're up to next. Until then, I wish you and Mr. Brown a blessed week.☺️❤️
Thank you
I think you mentioned Polyface Farms with Joel Salatin. Nothing like lard crust - NOTHING! Thanks for the info, also!
Good morning ☕ Mrs Lori & Brown family ❤
Someday I will process my own Lard, thank you
I always fry my potatoes in lard, delicious 😀
I sure enjoyed this video. I hope you get some good rest
I enjoy watching and listening to you.The stories you and Mr Brown tell I just love them thank you both for the videos
Thanks so much
I do enjoy your videos so much. I watch on tv, but go to my phone to like or comment. I love your down to earth recipes. Not a lot of time or money.
Thank you so much!
Thank you Lori, I ordered some lard from Fatworks. Should be interesting...I've never used lard before! I can't tell you how much I enjoy your videos 😊 God Bless
Thank You Mrs.Lorie for sharing . Your information on lard . And how to render it down . The Lord Bless You Mrs . Lori and Mr Brown .😊
You are so welcome
I just made a peach pie with lard. The crust is so much better then the grocery store lard.
Love Love this video and Thank you for sharing how to do lard and God Bless you and Mr Brown..
Mum passed away at 94 because she needed a operation that would of killed her .
She firmly believed her sharp mind was due to a lifetime of using Lard and Butter .
Her last week she drove herself to do her shopping and get her UK Friday traditional Fish and Chips fried in Lard .
The documentary "Oiling of America" by Sally Fellon is very telling .
Thank you for sharing
Thank you for mentioning the "Oiling of America". I'm only 45 minutes in and already sent it to my daughter to watch. These are things I wish I knew when I was younger.
@@amethystsunangel1955 The old cookery recipe book she references if science is to believed should of killed everyone and yet no heart problems until we gave up using animal and dairy fats .
They people who fooled us into giving them up also profited from the damage they caused .Poor health from seed oils makes big pharma big bucks .
Demonizing Cholesterol equals big bucks .
What a great video! I am excited to get my hands on some lard and make some pies. Love the new room! GOD bless
Thank you for your videos, its amazing how much we learn, I will definitely be using lard. God Bless
You don't know me, but you've taught me so much, and I just love you, thank you for sharing your knowledge 😘🥰
You are so welcome
Last year I bought 10 lb of fatty bacon I rendered that back and outman took me about 4 days cuz I was doing it in a skillet online but it is the prettiest stuff you ever did see
There's also some bread recipes that that call for lard too.
I love watching your videos, tell Mr Brown hello ❤
Thank you so much for the history and education about lard. I learned so much. ❤
Our pleasure!
This was really neat to see how you get the lard. The pie crust looked so flaky and good. I always enjoy your wealth of knowledge. Thx for sharing with us all. Love and God bless.😊💖🌻🧡🍂
Glad you enjoyed it
Thank you for remaking the video. It's easier to learn the lessons, when the best videos can be found😊
Thank you Mrs. Lori! I never in a million years would have attempted rendering lard. Now I can't wait to do it. I appreciate it very much. You are loved.❤
Wonderful!
Miss Lori, skip ahead?..... Never !
We always had fresh rendered lard growing up! We raised our own hogs and my uncle's did to. They gave Mama all the Fat and she'd be so happy for it! We eat Biscuits 2-3 times a day plus cornbread for supper! She was always baking and frying something so we went through alot of it. I used to do my own but I don't have anybody close that has any I can get! They all keep it and I don't blame them, I would too... No processor anywhere close by! The old man died a few years back and his sons didn't want to continue doing it. What a shame! People have changed so much. I bet they wish they had of kept it open now in these times. Thank you Miss Lori... You're such a Blessing to so many! Bringing back the old ways and teaching people the real way of life. Lord knows at my age now, I miss it so bad! God Bless. 🙏🙏❤❤
Thank you
@@WhippoorwillHoller You're Welcome Hun... ❤
Thank you for sharing! My bf and I are talking about raising hogs in the coming years and one of the reasons besides meat that I want to raise them is for the fat to make lard.
God Bless,also thank you for prayers feeling better recovering from COVID.❤
My daddy started me when I was small, must have been about 7 he raised and slaughtered 2 hogs every year, when I was 14 I was trained in the process, he also stopped my sister and brothers from helping him cut up the meat he told them all she is going to help me cut she is quick and knows how to do it. I have his old black pots we cooked down the pork skins and made lard in .
Thanks Lori! I have beef and pork fat in the freezer to render up. I will have to cube it as it isn't ground and i don't have a grinder. 😊Thanks again for sharing your video
Hey Miss Lori, I have never rendered Lard. As many pigs I've raised ,I guess I didn't know how or I was busy in the restaurant. I'm not sure why hmmm?
I wish we new each other back then🤗.
That turned out real nice in the jar🎉.
Hi too Mr Brown 🤗😘.
JO JO IN VT 💞
Interesting. Thanks for the lesson. Know pie crust was good.
Thank You very much for showing us this. I’m going to my local friends place to see if he can get me some Leaf Lard and I’ll give this a go! Once again thanks….
Thank you for this wonderful video! Your pie crust looks great! Wish we had local farms here to buy meat and fat.
It's nice to see how the "old" ways continue through the years! Great job. However, I found this video very noisy. Was there lot's of rain maybe!?
That's some beautiful white lard! Now I want to try this! I love making homemade pie crust and rolling them out!
The pie crust looks good thankyou ❤
I only ever use lard or butter, but I always bought my lard from Amish farmers. Now, I think I will make some. Great video. Thanks so much.
Thank you so much Mrs. Lori! I've never cooked with lard but only alittle bacon grease once in a great while because I've heard lard was really bad for us. I know now that I've been missing out and I'll be making some recipes with lard from now on. The bacon grease is so good in anything it's added to!. So I know cooking with lard now and then will be extra special! God bless you and Mr. Brown always!!
I really enjoyed the video. That was such a pretty pie crust. This video was so educational to me. Thank you for the video. 💞
I'm rendering my very first batch of LARD right now!
I bought two packages of fat at Super 1 Foods for 98¢#. I'm gonna can it in the oven, just like I do my butter and bacon grease. 325°- 350° should kill anything!
thank you Miss Lori, this seems easy, I’m glad to find out it is more healthy than crisco, I didn’t know that but have been wondering!! take care of yourselves! God Bless
Thank you so much for sharing this video!!!! I render lard, or whatever you call it!😁and I so appreciate your help. Blessings to you both! I love watching your videos!!🙏🏻📖🙌🏻🥰
You are so welcome!
That crust looks awesome!!
This video explained so much of what and how my grandparents did things. Thank you so much. And yes please show tallow video.
Fantasic video Mrs. Lori ~
Thanks for teaching me all about lard.
Much appreciated ❤
You are so welcome
That is the most gorgeous pie plate ever!!! Love it and Love love your channel!!!!!!!!!!!!!❤
Thanks so much! 😊