Homemade Lard
I remember my grandmother making this when I was younger she used to make them in the fryer and add a few more ingredients but I'll save that one for another time.
Homemade Lard
I remember my grandmother making this when I was younger she used to make them in the fryer and add a few more ingredients but I'll save that one for another time.
Open in Cookpad AppSteps
- 1
I normally save all the fat trimmings and skin from the meat I cook and freeze them until I have about 1 pound to 2 pounds of fat.
- 2
Then when I have enough I make lard. And to do this, first defrost thoroughly the fat trimmings.
- 3
Preheat your oven to 250c.
- 4
Next cut into smaller pieces.
- 5
Place in a oven proof dish.
- 6
Sprinkle with a good amount of sea salt and mix well.
- 7
Then transfer to the oven and cook for about 30 minutes and then stir the fat pieces around.
- 8
Continue to cook until the crackling has gone golden brown about another 20-30 minutes cooking time. Then strain the liquid fat into a container.
- 9
Continue to cook the cracking.
- 10
You can use a cheesecloth to strain the fat but I like it with all the bits in it. Personally I think it adds more flavour to your cooking.
- 11
Turn the oven off. Place the crackling back in the oven for a little while just to dry it. Then remove, let it cool and enjoy so homemade crackling.
- 12
Transfer the fat to a jar, Let the fat cool and then seal and store in fridge.
- 13
You then can use the fat as and when needed. Can be stored up to one year in the fridge.
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