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Since Quebec, where we live, went into lockdown, we try to go food shopping less frequently than before. The tactic is that we buy a big piece of meat, cut it into smaller pieces and freeze them.
This time, we bought two packages of pork shoulders with skin and bone, which weighed more than 3 kg in total. There was a lot of fat between the skin and meat, so I made lard from it.
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This was my first time making homemade lard, but I found it was not difficult.
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There were nearly 450 grams of fat from those two packages. Making lard is basically heating the fat until turning it into a liquid and then leaving it to cool down, but you need to add a little water to stop the fat from burning before melting.
Please remember that you need 10% of water to the weight of fat; if you have 1 kg of pork fat, you have to add 100 ml of water, for example.
Here, I had 450 grams of pork fat, so I put about 50 ml of water in a pot with the fat.
First, it is better to chop the fat finely. In a thick pot, add the pork fat and water, cook them on low to medium heat.
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The oil will quickly start coming from the fat.
Please stir it constantly to avoid the fat burning. It took me around 15 minutes until I thought almost all of the oil had come out from the fat. It looked a bit burning brown, but it was fine at the end.
Remove the pan from the heat. Once it’s cooled a bit, filter it through a colander.
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My lard was yellowish when it was freshly squeezed.
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I thought that it was because I had burnt it, but when it cooled off, it turned into beautiful ivory lard.
I am very satisfied with the result and cannot wait to use it for my next cooking!