LARD CHANGED MY LIFE!! AWESOME EDUCATIONAL FARM VLOG!!
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- čas přidán 16. 02. 2018
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Today is a special treat celebrating my father's 66th birthday. We'll show you how to render lard...everything from cutting up the "leaf fat" and preparing the pork skins and jaring up the rendered lard.
I hope you enjoy this fun and educational experience!
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My grandpa was a butcher among other things, he always brought home fat trimmings and grandma would render them. Her pie crust made with lard was the best I've ever had. Great memories!
Fill one jar with cracklings and pure lard over it right to the top.
Use like a bread spread with fresh onions and a bit of salt.
Happy birthday Dad. We don't want any old women, we want young women. Priceless. Great job. Keep them coming.
We've lost many skills from the days of my grandparents who were born at the end of the 19th century and the beginning of the 20th century. My grand mother would save her rendered fats and make soap which used to be recipied on the Lion brand lye crystals can. It's great to see these how to videos of forgotten skills.
My grandparents only ever cooked with lard. It would be from juices of a Sunday roast. Having g gone through the rationing of WW2 (The last items came off ration in 1954!) she wasted nothing! The "Dripping" was the bit that formed on the top of the lard containing meat juices, jelly, etc. Delicious!
Grandads toast and dripping was part of my childhood (lived with them until 6) he was up before dawn even at weekends. I remember him stoking the old Potbelly boiler to heat the water. I would head downstairs where we would have a cup of tea and once the stove was properly going do toast at the open stove door. Fond memories.
Oh, and you have never lived until you have had fried bread done in dripping/lard! That's it! I have a spare mason jar...time to start making my own dripping!
We call the pig skin if it's on the joint "Crackling" and when cut up as a snack ""Pork Scratchings" which are a traditional pub snack over here. Probably from the days when publicans kept a pig or two and fed them on the waste from their brewing and slops from the bar!
I get my scratchings from a butcher who makes their own! Pity they don't make their own lard too!
Well it’s been 60 years since I saw my mom did this on our old stove. Frankly I’m surprised that it was even done anymore. Sure brought back some memories of my youth when we used to eat things that would make Rambo throw up. lol. Feels good to know that some of those “old ways” aren’t being forgotten. Your dad looks a little camera shy so say happy birthday for me. Really enjoy these videos.
Love it we used to do this with Grandma and Papa when I was a child...I am now 71 years young😘....Ann from Georgia
I think it's wonderful that you are saving your heritage doing things the old way using videos, great that your dad is part of it.
We did this outdoors, in big black kettles...and we put our lard in "lard can's".
And we also canned our sausage... that's how country folks do it!!!! Lol
The lard cans was call lard stands and we would use huge cast iron pots on a home made tripod made out of 3 6feet poles with log chain wrapped tightly around top about a foot from top. spread feet out like a teepee frame ...well you get the idea ..we cooked off about 200 hundred pounds of fat a time .cut the fat up about 2 inch squares, had wooden home made lard paddles for stirring 5 feet in length. Used cheese clothes squeezing the cracklings off....yeah the good old days...
@@le8694 My parents also used a large cast iron pot to render lard. We had a lard press which would crank down and press the lard out and leave the cracklings reasonably dry. They did not make head cheese but used the meat from he head in mincemeat.
the old man said "we eat everything except the squeal." his wife said "the squeal, we sell to the tire makers."
Josh your videos have helped me make it through my sisters death on the 14th thank you for creating videos that actually teach people things instead of the mindless videos most people do
Glad to see people that enjoy doing this stuff as much as I do. Thanks for posting.
I am 73 years old and remember your prosses very well as I used to help my grandmother in the basement with a dirt floor... Good to see some people still do it the old-fashioned way.
It is my hope that in the future all American's can live a more agrarian lifestyle, and help restore our environment at the same time. My mothers family stopped farming much to hers and our regret.
Just having a little "food responsibility" is what we need in this country...everyone is eating a bunch of food filled with additives and preservatives and garbage...simple foods like this have just one ingredient...it's sad that most children have no idea that chicken tenders come from actual chickens! What a world we've created!
You bring back my childhood memories on my granddaddy and grandmom's farm. They raised and grew fruits, vegetables, pigs,chickens you name it,we like you harvested meats and put in in the smoke house. Those were the good old days. Boy how I missed those times. Love you and dad and stepmom 👍⚘🇺🇸 videos make me soooooooo hungry 🥰
We did this every year at Grandma's farm. The whole family would gather over the weekend and butcher two hogs. The lard was rendered in a huge cast iron caldron over an open fire in the yard! Bacon bellys and hams hung in the smokehouse! Wow brings back memories! Those were some good times!
Happy Birthday to your Dad!
Thanks for sharing!!
Happy Birthday to your dad! I really appreciate the fact that you participate in so many projects with your family. It always seems the simplest moments, make the best memories.
He looks 80.
I just started a fast today. WHY AM I WATCHING THIS?! ;o)
You're our hero for persevering in such a dangerous operation
that's just what I was going for Henry!
You're keeping a part of Americana alive, and we sooo need it right now. Really enjoy your videos.
Just looking in that pot of skin n cracklins boil made me drool a bit.
Dang I wish I could have been there for some hands on learning.....I give my eye teeth to go from start to finish and learn hands on..
Happy Birthday pops!
id like to shake your dads hand !!!! great job dad, he is a great son !!!!
thanks for teaching the old style
The look on Dads face is priceless and says it all, lol
I vote for more videos with just Dad telling stories and educating us all on what has been lost over the years.
My mom made some pork cracklings a while back. I can definitely say the ones you can make at home are a whole lot better than the ones you can buy in a bag at a grocery store. I hope your dad had a great birthday
Luck man you get to enjoy such peace with your father on the farm enjoying the simple pleasure of family time on the farm.
Your Dad is definitely a plus to your channel. The old ways are best.
My family used to have a slaughter house and we butchered about forty cattle and twenty hogs per week.. I am retired now. Thanks for stirring old memories.
I fear we all are gonna need to know how to do this soon.thanks man.
Brodie Bragg True
I have helped with butchering a hog. We even made our own sausage casings.
Looking at the world now I ain’t gona disagree
Your right
Grew up in Arkansas I'm still doing it all the old ways.
You make the best farming education videos ive ever seen! Keep up the good work bud!
Liquid Gold. What a beautiful life. Pork skins is the cherry on top.
A great day on the farm with family. Lots of good memories. Thank you
Happy Birthday Pa-pa Stony Ridge. Hope you n josh enjoyed your day together!
Happy Birthday to your dad Stoney ridge farmer
Thanks Noah...I'll tell him
Best line... “Don’t get in a hurry... it’s a special time”. Thanks
Love your dads comment about “young girls” lol. Give him a Happy Birthday from us… love you vlog
dad is a character for sure!
My dad grew up on a "dirt farm" in Oklahoma during the Great Depression. They raised and slaughtered hogs for food and profit. He had 8 brothers and sisters, They used the money from the hog to buy everyone a new pair of shoes each year, as well as other necessities. What you call cracklins, dad called pork rinds. Latinos call them chicharones pronounced "Cheech-A-Ronies". I've had the fresh ones from a latino market in Fontana and yes, the fresh ones are far superior to the packaged kind.
In scotland we call it pork scratchings. Get them in bars to drink with ale.
Nice!
We do that here as well my friend across the big pond.
I read "bar" and "ale" so I agree lol
We call them Gratons here in Louisiana
+Jarrell Mckeithen Not everyone here in Louisiana speaks Cajun French. Most people in Louisiana speak English and we call them cracklins.
My grand dad raised and slaughtered hogs when I was a kid. I remember when it was killing time. My grandma would render lard in a black cast iron kettle over a wood fire in the back yard. Wonderful times, scents and food. You just took me down the path of remembrance. Thank you. Those are times I cherish and miss.
That's the way we done it when my grand parents had hog killings. Spend as much time with your dad and ask all the questions you can. I lost my dad in 08 and miss him every day. Great job keep videos coming tku
Josh
And fellow you tubers like to give a big shout out to Josh's dad's birthday ,happy birthday. Woooooooo
General repair
Happy birthday to your pops
Mom and Dad did the same in the smoke house on the farm. Mom cut them in small cubes and we put it on salad and the lard was also used as hand cleaner with a little sugar.
Happy Birthday to your Dad. 🎉 Thanks for Sharing 😊
Our good Lord helped us to be on our own, I pray that we who understand are able to help those that did not listen
I really enjoy your channel you do such a wonderful job showing people how to do things the old way I don't do that kind of stuff I just teach my kids just make sure they pass it on to their children they are doing so wonderfully at everything I've talked to him and now they're passing it on to the my grandchildren I appreciate everything you're doing keep it up
Happy Birthday Dad. It's a Birthday everyday.
It was an enjoyable task helping my parents many years ago with the process of rendering and curing the pork for future use.
very great videos
Thanks buddy
That is one heck of a science lab ... er, workroom your Dad has. Birthday wishes to the aged gent...grin ...from one to another. Really educational video. Thanks. Best
He's like a mix of the scientist on back to the future, the boat captain from Jaws and Hank Williams Junior lol
@@StoneyRidgeFarmer and he could definitely play the part of sheriff Burford T Justice if they ever do a remake.
Watching this takes me back to my wonderful childhood.
What some city folks don't realize...as good a cooks as our mothers and grandmothers were, country men were/are also damn good cooks👍
Thanks that's AWESOME! HAPPY BIRTHDAY DAD!
Happy Birthday to your dad. I once had a Pyrex measuring cup like that, that didn't drip. I broke it with a hammer and through it away. I knew it must have been a knock off or a second.
Josh, that's what we call "leaf lard" and its the best cooking oil you can find ! Thanks for sharing ! Now how do you fix my mouth watering ?
Happy Birthday Dad
Dad was celebrating his birthday with little Bush Beer .. at 66 that's great ... i enjoyed the hog's video's , your right it's a dying art ...
damnit every time i click on one of these videos i get hungry lol
Homemade flour tortillas have to have lard to be authentic......my Mom cooked with lard...she also made soap
Just happened onto your channel....enjoy it very much...
Welcome Emmett!
Happy Birthday Dad and thanks for your knowledge and shareing it...
It cracks me up the way some people who make CZcams videos really act like they think they're a TV star, like this guy, for example!
The pork skins look so good
Your dad is so boss lol
Gives me a peaceful easy feelin. Thanks and tell dad happy birthday
I miss doing this with my Dad and uncles. Good ole days!
Happy birthday to your old man! Mmm you got me craving pork crackling now
I thought it was interesting and I would be up to try it at least once but I went to show my mom and she said she couldn't even watch the video lol 🤣😂👍 But love the videos
Wow !!!
Happy Birthday Papa Stoney Ridge 🎂 🎉 🎊🎆
Hey tell you dad happy birthday ! Enjoy them every day ! I lost my parents last year so make it a great day !
Hi Josh,
Just an idea... Have you ever considered using one of those battery operated liquid tranfer pumps? I haven't used one for moving hot liquids. Not sure how hot it is when you are filling the mason jars. It may prove to be a better filling device compared to the pyrex measuring cup. It may be faster, less messy and safer.
Well...we really only do this once a year or even less than that....the good ol country way will work fine for us...this stuff is over 200 degrees....not sure how it would do with a pump and hose....might cook out some nasty toxin and kill us all! bhahhahaa
In China we call it 猪油. It's the most common oil to cook in the past.
Nice!
wow thats so cool! I missed cooking with pig lard after I moved to china, I couldn't seem to find it. I couldn't find it because I was shy to ask .
Josh, your videos are always fun to watch and instructive. Happy birthday to your Dad from a fellow 66 year-old.
I grew up making this in Cuba, great video. is really dangerous like you said my dad spilled the oil once and burned both his legs pretty bad
I buy pork rinds in the bag all the time and dip them in sour cream mixed with hot sauce MMMMM mmmmm wish I could help you guys.
Try Tabasco sauce just dumped right in the bag. A little messy, but well worth it. Actually they are the only things I like Tabasco on, lol. They just seem to work very well together.
@@andyfletcher3561 Crystal is even better than Tabasco and way cheaper!
I always thought that cracklings were the little chunks of meat that floated to the top after rendering the lard? My grandpa always had 2 pigs up to last year, that he fattened up over winter and we butchered in the spring. My job was to stand and stir the lard. They had a big boiler that was meant for lard or i cant remember the mennonite word we used for it. It was wood fired too. And boy you cooked up some cracklings with potatoes and that was a good breakfast for getting energy.
Cracklins are mostly the spent up shriveled down fat chunks...lol dont eat too many...tummy ache will follow ....believe me I know 😜
Stoney Ridge Farmer yeah i think the fat we boiled down was also the backfat and maybe the meat chunks in that fat was smaller than the chuncks you had in this meat. We also didnt keep the skin.
You are absolutely right the taste is awesome nothing like them plus the lard makes the best pie crust and fried chicken. Thanks for sharing
Just Awesome, Thank you and your Dad for sharing. You do a great job with all your videos.
We don’t want old we we want young women classic
Classically biased. But I understand that some men don't have it in them to go toe to toe with a woman who has the wonderful seasoning of the years. They need unintimidating, giggling child women they can easily dominate. Yes, I understand that they aren't up to women their own age. Let them go after the babies, if they will have them.
You're lucky to have Any woman!
He is a wise and honest man. We don't want old women we want young women. Amen
lol
it is instinct
Some of us women want our men young, too... just saying...
I like my some young but it’s hard trying to figure why at my age 😂.
I'm sure someone probably already covered this, but the way my grand dad taught me to make pork rinds is a little different. We would cut the rind (skin) into bite sized pieces, boil them til tender, then dry them in the oven on very low or a food dehydrator. What your left with is the hardest almost plastic like substance known to man. Don't try and eat at this step. It will only break your teeth. The magic comes when this is dropped into a pan of hot lard. They immediately puff up, turning into the best tasting pork rinds u have ever eaten!!! Love your channel by the way. I grew up in the Appalachian mountains of western Maryland. Wouldn't trade my up bringing for anywhere else in the world. I've since lived in many different cities, and a few different countries, but there is always that yearning in my heart to be back when and where I was raised. It stays in your heart forever! Keep up the great videos!
I can’t get enough of your channel ! Pork skins oh my .
Now it’s time to make some soap.
Agreed!
I think I missed it, I went back and checked, but couldn't find it, did you start boiling it in water? Or oil?
just like cooking bacon...start fat low heat cook it down
@@StoneyRidgeFarmer oh wow! So all that came out the fat!?!!? That's freaking awesome.
I love saving bacon grease to fry stuff.
Like collards. You ain't ate greens till you fried them in bacon grease!
Your dad is a classy man... Happy Birthday to him... Awesome video
lighting was perfect.
I see beer, wd40, stainless steel, skins, lard, mason jars, American flag hat. Y’all are good folk. I’m liking this vid
Woooo!!!
“We don’t want old women we want young women” lmfaooooooo
Good ol dad
I love your channel and have especially enjoyed the butchering on the hogs and making the hams and bacon and sausage. I am 65 years old and retired last year. I live in Southwest Tennessee and was raised up in the country although I did not learn the country ways because my dad was a city boy. I hung with my grandfathers and my uncles and learned a bit from them. I also hung with all the older guys where I lived that farmed, had livestock, and were truly country boys.
I do appreciate your videos and would love to find someone in my area that still does it the old way and work with them to learn even more.
Happy Birthday to Big Daddy Stoney Ridge!
Happy Birthday Dad and many more to come
I used to watch my dad his friends do this when we were kids. They were all former butchers. We call the cracklings “chicharrones “. Way to go in keeping traditions alive.
Happy 66th birthday and have a great evening . Cheers
Happy Birthday Grandpa Stoney Ridge! Is it me or does he look like Sheriff Burford T Justice? Your Pa is a very wise man! And it's very cool seeing him pass down the heritage! Awesome awesome stuff! Just love it! Thank you for sharing!
Doing a job, and doing a job right...... A beautiful thing.🙂. Thank you
Happy Birthday Dad Stoney Ridge
what a great channel...been binge watching all night.
LOL welcome to the channel buddy
Happy birthday Papa Stoney Ridge
your dad is a great man passing all that good stuff.
We done butcher this weekend 1st of February 2019 I like your video tell your dad happy late birthday many more enjoy yourself Church Point Louisiana
spend as much time with your dad. wish i have enough with mine, happy birthday to your pop
I live in SC & remember as a child, whenever we went to the local butcher shop, the butcher would always give me a handful of cracklings to munch on. I tell people that nowadays you hear about crack babies but I was a crackling baby ! Love all of your videos !!