All About Lard ~ Rendering and Storing Animal Fat ~ Day in the Life with 7 children

Comments · 83

• EL

  @ellenradford8582 · 2 years ago

  I love how David loves to be in the kitchen and learning how to kill and cut up chickens.  I also see his baking skills are much better than mine!

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• AI

  @aisiemay · 6 years ago

  Love how down to earth your instructions and advice are! Thank you!

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• SE

  @serobinson1 · 3 years ago (edited)

  I just love watching your family. Even though you and I live much different lives ( I’m the working parent working 50 hours a week with a 2 hour commute each day ). You encourage me to do what I can and also to appreciate what my husband does homeschooling our kids!

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• PA

  @patsygrace2561 · 6 years ago (edited)

  I actually prefer the Cracklin’s over the pork rinds I think they’re better than potato chips. I sure do miss having them....our family rendered lard for many years when we had family who had a farm we raised hogs....my favorite things at that time of the year was when we make the cracklings....

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• JB

  @jbee4874 · 5 years ago (edited)

  You truly have a beautiful family! <br>Thank you for creating so much love on our wonderful planet.<br>Many blessings 🌾🌻🌾

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• CH

  @chelseafailla9887 · 3 years ago

  Oh my word. &nbsp;It just warmed my heart so much when Grace was wearing Benjie and then so sweetly transferred him from her carrier to yours and helped you buckle yours. &nbsp;What a sweet and tender moment, I almost cried ♥️♥️<br><br>Looked up this video to learn how to render lard but has to pause to share that 😂😂

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• AM

  @amyreid9649 · 4 years ago

  Cracklings great with fried potatoes and onions. &nbsp;YUM

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• JA

  @janedoe3095 · 5 years ago

  When I was growing up on a small farm my mother used the oven method. She would fill a roaster with the cut up chunks of fat and put it in the oven on a medium heat for a few hours. Then she would drain most of the melted fat into a large stock pot that already had about 1/3 of the pot with water. She would continue to drain off fat ever couple hours until the cracklins were nice and crunchy then she would get the stock pot going to a low boil stirring periodically to mix oil and water. The water helped to remove the impurities from the hot lard which would sink down to the bottom of the pot in the water. This also removed any of that pork smell that might remain that you referenced. She would label the fat off the top leaving the last quarter inch or so which she would just let cool off on the water. Once solidified it could easily be cut in half to be removed and cut into smaller pieces to be put into the lard crock by the stove.

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• CH

  @Chellbell731 · 2 years ago

  My family likes to bake the cracklins in cornbread. The cracklin cornbread goes really good with vegetable soup!

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• CA

  @caseywalters4535 · 6 years ago

  Thanks for sharing!

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• MO

  @momof2momof2 · 5 years ago (edited)

  I remember my grandmother and Mom used to use lard in their pie crusts, and it was delicious. &nbsp;I don&apos;t have allergies, but &nbsp;anything made with lard gives me terrible heartburn that butter and shortening don&apos;t . I use avocado oil for almost everything, and sometimes olive oil. &nbsp;I think &nbsp;everything in moderation is key. If lard works for you, great., I don&apos;t have a problem with anyone using it. &nbsp;Thanks for the education about lard. &nbsp;Baby boy is sooooooo precious ! tfs 🥰🌵🏜️❣️💕💞💗💖💘💝🥰🌵🏜️❣️💕💞💗💖💘💝

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• LA

  @lastchance6845 · 4 years ago

  Totally agree with you 🤗😊 lard is very very healthy especially as you said if you know what the animals are and how it was brought up, then it&apos;s very helpful. &nbsp;Plus if we eat animals then we need to use as much of the animal so it gave its life for good.<br>Xxxx

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