How To Make Your Own Lard

How to make lard and tallow
Last year on a trip to WA state to visit my sister, we went to a local country market. I was thrilled and wished I owned one of these places. They had it all but what I really loved was all the inexpensive grass fed meat!! They even had cow fat or tallow. I know some of you may be thinking gross, but to find grass fed, fresh tallow…it’s unheard of in most of the states. 
I have made lamb lard when we slaughter our own lamb, but never have been able to buy it in a store in the US. Anyhow, I bought about a pound for…$1.63!! My sister wasn’t as excited as I was, but I couldn’t wait to get back to her house and make it for her.
I explained that it is very cost effective and delicious in certain recipes. She is always looking for ways to cut costs. Especially if your sensitive to dairy or allergic to coconut. After frying an egg in the homemade tallow, she understood why I was so thrilled.
 If you love bacon, you’ll love this!
Here are some benefits of eating tallow…
Making your own tallow is so simple. This can be made with any animal fat such as lamb or pork (but I am not  an advocate of pork products, that’s why I don’t mention it).

For ever 1 lb of fat, use 2-3 tsp. of salt (the salt helps preserve the final product).
Chop the fat into chunks.
  1. Put the fat and salt in a pan.
  2. Heat on low, covered. After a while, it will begin to melt and become liquid.
  3. Let it cook for about an hour, or longer, make sure the solids that are left are very soft.
  4. When finished, pour into wide mouth mason jars while still hot, it will cool and become solid.
  5. The solids that are left can be tossed out or mixed with your pets food if you’d like.
To store:

 Store in cupboard or counter top away from heat in a wide mouth mason jar with a lid (you will need to pour it as a hot liquid into the jar so it must be a glass jar able to withstand heat). Your final product could last about a year depending on how well it’s stored.


To use:
Use as you would butter or coconut oil. Obviously, not is sweets though 🙂

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