Comments on: How to Render Lard (in a Slow Cooker)

By: David Brown

David Brown — Thu, 18 Sep 2025 23:34:32 +0000

In reply to Ali. where are you at?

By: David Brown

David Brown — Thu, 18 Sep 2025 23:31:29 +0000

In reply to John Powell. where are you at?

By: Alison Kay

Alison Kay — Thu, 10 Apr 2025 07:21:10 +0000

In reply to Mike. I don't have a microwave or an air fryer...but thanks for sharing your method. You are right, even left out of the fridge, these fats don't go bad :-)

By: Mike

Mike — Tue, 08 Apr 2025 10:47:25 +0000

I use pork back fat from my local grocer here in Melbourne to make the fat for cooking. I have found that a microwave on 20% power is a good option as, on mine, I can set the timer for 70 minutes at a time. I do empty the pyrex dish when it starts to fill. The solids left after a couple of rounds I put into the airfryer set at 130° for20 minutes to get the last of the oil from the solids. Once cooled I put the solids in a food processor and blitz them and use the ‘crumbs’ to add flavour in stirfries etc. The rencered fat and the crumbs don’t seem to go rancid even left out of the fridge.

By: Bea

Bea — Mon, 31 Mar 2025 16:00:00 +0000

In reply to Alison Kay. Thank you for the reply! I will implement the boiling-water rinse out and check out those eco sticks. Cheers!

By: Alison Kay

Alison Kay — Mon, 31 Mar 2025 08:31:54 +0000

In reply to Bea. Hi Bea, This is a good question! We work hard to spill as little as possible by having a good set up. When finished we scrape everything, catching the little bits in a big bowl. Then we wipe the utensils with paper towels (that go in the recycle). Then we often put boiling water on what's left and pour it out at the bottom of the garden. If any does go down the sink, we follow it with plenty of hot water. Also, I recently bought some eco-sticks for our sinks that apparently stop build up. Not sure how effective they are yet.

By: Bea

Bea — Fri, 28 Mar 2025 21:49:52 +0000

I’m wondering if you have any tips for cleaning up? Despite being careful not to pour fat down the drain, it still seems like there’s enough that finds its way down the sink that we have to do occasional yucky under-sink drain clean-outs.

Thanks for the ideas for cracklings…they’ve not seemed appetizing to me before, but I will try them out next time I render!

By: Nora McDougallCollins

Nora McDougallCollins — Tue, 28 Jan 2025 15:40:23 +0000

Thanks for the recipe page to add to my post! https://www.facebook.com/CookinAndACodin/posts/pfbid0FkcnbwGXHE6x8M4aZV8dctDsYc4XWyuwDecrv8qDC9VTJZ9QTMTKy8jr4vP9ZYL3l

My family is a foodie family, but some of them aren’t to this place yet.

By: Alison Kay

Alison Kay — Mon, 13 Jan 2025 08:18:53 +0000

In reply to Annalisa. Thanks Annalisa. Enjoy the lard!

By: Annalisa

Annalisa — Wed, 08 Jan 2025 23:27:11 +0000

In reply to Alison Kay. I love your answer to the cholesterol question! I have two pigs worth of fat to render and will use the slow cooker as I have once before. seems easiest. Love your website.