Lard Rendering Inquiry
I’m planning to render backfat into lard at home using the “dry” method for the first time. The pork fat I received from my supplier still has the skin attached. Is it advisable to leave the skin on so it turns into cracklins, or could it cause issues and should I remove it? Apologies if this is a duplicate post; my first attempt seems to have vanished.
Lard Rendering Question
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One response to “Lard Rendering Question”
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When rendering lard using the dry method, it’s generally best to remove the skin from the backfat before you start. The skin can create a barrier that may prevent the fat from rendering evenly and could lead to a less-than-ideal texture in your final product. Additionally, while the skin might turn into cracklins, it might also not render properly, resulting in some chewy, unappetizing pieces mixed in with your lard.
If you prefer cracklins, you can always render the fat without the skin and then fry the skin separately to enjoy as a snack. If you’re up for it, removing the skin before rendering will likely yield better results for your lard. Happy rendering!
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