So I had a pork loin that was being made into these little medallions for a recipe. Part of it is trimming off all the fat. I thought, ‘o I’ll render it for lard!’ This is what the crock pot looked like from overnight. What did I mess up? There is no layer of fat floated to the top.
Was the trimmed fat not the right fat? Not enough? Did I add to much water??
by No-Locksmith-8590
6 Comments
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Lard is traditionally either made from fat around kidney (called leaf lard) or from the belly (and in the process you can get pork cracklings). However, you can make lard from any kind of pork fat, however, yield and taste will vary.
I’m not sure I understand the whole context, is the crockpot still turned on? If yes, you wouldn’t have a distinct layer of fat, as it’s melted down and the water more like evaporated already during the process. That is what lard can look like when it’s melted/liquid.
What happens if you take a spoon or so and put in the fridge for a while? Does it solidify in layers?
I’ve never rendered any fat in a crock pot. I’ve always found a stainless steel pot or cast iron the best way to go.
That’s probably almost all fat. Put it in a bowl in the fridge and it will separate out and solidify.
Not hot enough, a lot of the fat still hasn’t rendered (and a lot has…that smooth yellow liquid is all fat).
Throw it in a pot on the stove, heat until the solid chunks are gently bubbling, keep going that way until all you have left is liquid fat and crispy brown bits. Strain then refrigerate and you’ll have a solid block of pork fat.
Oh my god… I was scrolling kinda fast through my reddit feed and thought that was a toilet for a second. Out loud questioned what kind of topics I’m following on here…