I prefer to render lard on the stove top, so if you’re learning how to render lard from this method, take care to ensure you have a high-quality, heavy bottomed stock pot. So it was just 16 white strips of cold fat. For extra crispiness, flip the bacon after about 8 minutes. Sorry, your blog cannot share posts by email. https://www.realsimple.com/food-recipes/cooking-bacon-in-water But here's an instance where a little restraint will serve you well. To make your own Bacon lard, all you need to do is heat the fat until the liquid fat separates from the solid. You will need a cookie sheet big enough for however much bacon you will cook. You can find many ways to render lard (in a crockpot, in the oven, in a pan, with water, without water) on the internet. here’s what i do to render from bacon (i haven’t had the chance to get really good leaf lard yet, so my bacon lard is mostly used for savory foods. How to Store Bacon Fat . For the cleanest looking fat, pour the rendered fat from the skillet or baking sheet while still slightly warm and in liquid form. I like to use it for frying eggs and popping popcorn, too. This post explains how to render pork fat into lard and why you might want to do it. You can always put more in if it needs more, but it's hard to fix an oversalted dish. EEEEW! makes the best biscuits and crackers! I fry bacon in a cast iron skillet and sometimes bake it in the oven. Cooking advice that works. It really depends on how fast I want the bacon my husband prefers it baked. No vinaigrettes. How to Render Bacon Fat. Restaurant recommendations you trust. However, if you love to collect as much super-useful bacon grease (bacon fat) as possible, try hanging bacon from the oven rack. For extra crispy bacon, it’s best to heat gradually. plus, i don’t bake anyway, so i’m not worried about a slightly “piggie” taste.) I fancied adding some shine to our huge cast iron skillet, so did mine on the hob. When you bake your bacon in the oven the fat will drip off the bacon into your pan. Two and one-half pounds of fresh leaf lard or hog fat will produce approximately one-half gallon of creamy, nutrient-dense fat. How to Render Animal Fat. Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt. Rubbery bacon is usually a result of excess heat, meaning the fat doesn’t render properly before the meat is done, leading to a chewy texture. Make sure to go up and over the edges of your pan too. Lay out several strips of raw bacon. Pour the fat into the bowl while it’s still hot. The process is a little long, though very easy, so it makes since to do it in large batches. Recipes you want to make. I tried these methods with some bacon fat, that I had cut off from the meat of back bacon strips. Salted. You can render the fat in a skillet, a crock pot on low heat or an oven set at 250 degrees (make sure you use an oven safe container). I like to use a pint-sized glass jar with a wide mouth. I don’t know that there is an exact science to this, your goal is to get as much liquid fat out of those solid pieces as possible, without burning the fat. Here’s how to cook bacon in the oven with minimal mess, and fun flavor ideas for spicing up your strips. Want even more bang for your bacon? When you are done cooking your bacon and remove the bacon from the pan, then pour the fat into a jar or container and place it into your refrigerator for … First, I chopped up the pork fat … It's sturdy, won't impart plasticy flavors into the grease, and the wide opening is convenient for spooning out dollops of fat. I tried these methods with some bacon fat, that I had cut off from the meat of back bacon strips. All you need is a bowl and a paper towel next time you make bacon. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. I tried these methods with some bacon fat, that I had cut off from the meat of back bacon strips. EEEEW! Temperature should be set for 350F. Rendering suet (also called "tallow") which is beef fat, is the process of heating it to the melting point. Once rendered, flip the bacon so that each side is browned. Use a small pan for 3 ounces of bacon, a medium skillet for 6 to 8 ounces, and a large skillet for more. Line your pan carefully with aluminum foil for easier clean-up when the cooking is done. The rendered fat, itself, tastes like ham or bacon. A clear liquid fat has been rendered from around 8 strips of bacon sheet is here. A wide mouth pan ( called cracklings ) will brown and look as if they ’ ve deep! The pre-flavored packaged stuff ) it will inevitably leave behind bits and of... And chill fat smart in how you Break down your fat for rendering cups lard saved fat. 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