Lard Pictures

Beth promised photos of our lard rendering excitement, so instead of editing her post and retroactively adding them, I will add them in a step by step format.

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First cube the fat

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Count your son’s fingers when he is finished

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Cook it down.  We found that our new “crock pot oven” worked great.

We added a teaspoon of baking soda to lighten the finished product.

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Liquid temperature should not get above 250 degrees.

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Strain and cool.  (We used our milk filters)

Once it cooled down and looked nice and white, we spooned it into some jars and stuck them in the fridge.