You know what an untidy and time-consuming job it can be if you’ve ever rendered fat before. I’ve managed to avoid both concerns when I rendered both tallow (beef fat) and lard (pig fat) in my Instant Pot. It took all of an hour, and there was no mess, no stirring to be sure nothing burned. It was quite remarkable. When I was done, I jarred up the lard to be utilized for frying and the tallow for future batches of lotion.
The Benefits Of Lard & Tallow
I specifically want to discuss the truly fantastic advantages of rendered animal fats, like lard and tallow. (Rendered = animal fat is warmed to launch its oil, and solidifies to a white solid when cooled.
The remaining bits, called cracklings, might be salted and eaten. The fat is shelf-stable and is perfect for frying, sauteeing, making pie crusts, or any other way you ‘d use fat.).
1. Suitable For High-Heat Cooking
Lard and tallow are both suitable for high-heat cooking, like frying. Olive oil, should not be utilized at temperature levels over 350 degrees, which is often not, in fact, pure olive oil, and can become rancid when exposed to air and light. Lard and tallow do not easily oxidize because of their high saturated fat content. Less oxidation is a good idea. It implies less complimentary radicals (precursors to cancer and disease) floating around your body.
Likewise, foods fried in rendered animal fats taste second to none. You have not lived until you’ve eaten potatoes or cheese curds or butternut squash curly fries fried in lard or tallow!
2. High In Fat-Soluble Vitamins
I love it when my fat contains my vitamins, do not you? Lard and tallow are both high in the fat-soluble vitamins A, D, E, and K. Lard is especially high in Vitamin D (but just if it originates from pastured hogs)– so consume it up this winter season!
3. High In Conjugated Linoleic Acid (CLA)
CLA is a type of fat that has been revealed to decrease cancer, lower body fat, and enhance brain function. CLA is necessary to our bodies, yet the types of food that are high in CLA are generally ostracized by the traditional diet plan “knowledge”.
These foods consist of grass-fed, full-fat dairy items, grass-fed beef, grass-fed butter, and yes, tallow and lard from grass-fed animals.
4. They’re Traditional
When we recall all the foods our ancestors ate, lard and tallow are likely amongst them. (Or some other rendered animal fat like bear fat, whale/seal fat, duck fat, and/or butter.).
Our great-great-great grandmothers would not recognize tubs of margarine or bottles of vegetable oil as food! I don’t care what the “lipid hypothesis” states.
Take A Look At Nourishing Traditions and Nutrition & Physical Degeneration for more information about Traditional fats and foods.
Also Read: How To Use A Toaster Oven
5. They’re Sustainable.
Back when individuals used the whole animal, a pig or cow was butchered, and every part of it was used right down to the fat.
Now, I purchase our beef and pork from a local farmer who raises these pleased animals on pasture. She takes care of having the meat butchered for me, yet I still make sure to ask for the fat.
Think it or not; she does not even charge me for it! No one desires it, and it’ll be thrown out otherwise. Can you think about it ??
It’s less wasteful, honours the life of the animal, and makes our food go much further when we utilize every part of the animal.
Plus, no unique equipment is needed to produce the fat or press (like coconut oil or olive oil). All you require is a slow cooker, a cast-iron skillet, or an Instant Pot!
How To Render Fat
To Render fat, you will require the following:
- Lard or Tallow
- Cutting Board
- Instant Pot (learn how to use the instant pot trivet)
- Paper towels or cloth
- Sea salt
- Wooden spoon for stirring
Here is how you do it:
1. Cut the fat into small portions.
2. Location cut up fat and 1/4 cup water into Instant Pot.
3. Close cover, ensuring floating stopper is sealed.
4. Utilizing the manual button, set the timer to 60 minutes.
5. Do something relaxing or fun for the next hour or so.
6. Permit liquid fat to cool and pressure to launch by itself.
7. Strain out staying portions with strainer, and jar the liquid fat.
8. If handling lard, return pieces (cracklins) to the Instant Pot, press the sauté button, and fry them up.
9. When crack-ins are browned, remove and put on a paper towel lined plate.
10. Salt to your preference and store in the refrigerator (if you have any left).