How to Render Lard Easy Guide: White and Odorless

Learning how to render lard that is white and odorless is easy once you know the process. It adds a versatile, shelf-stable fat to your kitchen that’s ideal for baking, frying, and more.

Prep Time20

Cook Time4

Total Time4 20

Course: sauce

Cuisine: American

Keyword: budget recipe, Canning, pre, preserving food, rendering fat

Servings: cup

Calories: 8183kcal

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Kitchen Essentials

Slotted spoon

Fine mesh strainer or metal strainer

Coffee filter or paper towel

Ingredients

2 Pounds Pork Fat Use Leaf fat or pork back fat (about 1–2 pounds, or as much fat as desired)
¼ Cup Water optional

Instructions

Prep the Pork Fat Pieces

Start by cutting the pork fat trimmings into small cubes or small pieces (about 1/2-inch). Smaller pieces increase the surface area and help render the fat more evenly, resulting in a quicker and smoother process. A food processor or meat grinder can help finely chop the fat if you're working with larger pieces.

Choose Your Cooking Process

There are three primary methods for rendering lard. The dry method, wet method, and the oven method.
Dry Method. Place the fat in a slow cooker on the lowest setting. You can also use a heavy pot on low heat. This method relies solely on the fat melting at a low temperature.
Wet Method. Add a small amount of water (about 1/4 cup of water for 1-2 pounds of fat) to a large pot. The water evaporates as the fat melts, helping to keep the fat from browning too quickly.
Oven Method. Preheat the Oven: Set the oven to 225°F to 250°F. A low heat is ideal for slowly melting the fat without burning it.
Use a roasting pan. Place the chopped pork fat in a large roasting pan and spread it into an even layer to maximize the surface area. You can start without adding any water, but if you're worried about burning, adding a few tablespoons of water can help to prevent the fat from browning early.
Place the pan in the oven and allow it to render for 2–4 hours. Stir occasionally to promote even melting and to prevent sticking or browning. As the fat melts, you’ll notice liquid fat collecting in the bottom of the pan.
Rendering the Fat. The rendering process takes time. Typically 2 to 4 hours. Keep the heat low to avoid burning. As the fat heats, liquid fat will begin to pool at the bottom of the pot while bits of meat and impurities float to the surface. These crispy bits (or "cracklings") can be skimmed off with a slotted spoon as they form.
Strain and Filter. Once the fat has fully melted and you have a pool of melted lard (white lard with no odor). It’s time to strain. Use a fine-mesh sieve or metal strainer lined with a coffee filter or paper towels to pour the lard through into a clean mason jar or glass jar. This step ensures a smooth, pure lard free of impurities.
Cooling and Store. Let the rendered lard cool at room temperature until it begins to solidify into a soft, white fat. Store it in mason jars with tight-fitting lids or another airtight container. Keep it in a cool place like a refrigerator or freezer. It will last a long time. Up to a year in the refrigerator or several months at room temperature.
For extended storage, freezing is another option. When kept in a cool, dark place, your homemade lard can stay in perfect condition, ready for deep frying, baking, or use in any dish where a good fat with a high smoke point is beneficial.

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Notes

Cooking Time: 2–4 hours (depending on the method and heat level)
Yield: Approximately 1 to 1.5 cups of rendered lard per pound of pork fat

Nutrition