Rendering Lard

[Wannabefree]

The bread pans is a great idea, though I dunno how well it would slice. If you try it let us know how it works! I'd like to try it when we slaughter ours in a week or so.

 

[TanksHill]

Well I have these really long pans. I think I'm going to line them with parchment. Fill, allow to set then freeze. I figure after their frozen a hot knife should do the trick.

I just need to track down some butcher paper.

g

 

[Wannabefree]

Do you have the commercial size loaf pans? Those would work great. That's what I have and will be using too.

 

[TanksHill]

Not sure if there commercial. But there not the normal 4 x 9. Really long. I will have to measure.

So my first batch is finished. 4 pints of very clear pretty lard. The cracklings are browned and there is about a pint of darker oil. I guess that would be perfect for frying hash browns.

Second batch is in the oven. I just ladled off the first liquid. 4 cups filled the loaf pan. I could have maybe fit a bit more but it would have probably over flowed.

g