Rendering tallow and lard at home using a crockpot is a straightforward and rewarding process. Both tallow, derived from beef fat, and lard, from pork fat, are versatile cooking fats with high smoke points, making them ideal for frying, baking, and skincare applications. Here’s a step-by-step guide to dry rendering these fats in a crockpot.

- Why Dry Render?

Dry rendering is a method where the fat is melted slowly without the addition of water. This technique allows for a cleaner, purer end product with a longer shelf life. It’s a traditional method that yields beautifully clear fat, free from impurities and moisture. When you add water and salt to your fat and heat it multiple times, not only are creating more chances for moisture to grow bacteria and mold on your fat, but you are also refining it. The goal should be to keep the fat in its purest form, therefore keeping as many of the benefits of it as possible. Dry rendering is also faster and less labor….win win!

- Sourcing Tallow and Lard

1. Farmers Markets:

Farmers markets are an excellent source for high-quality fat. Many farmers sell grass-fed beef and pasture-raised pork products, including the fat. Shopping here supports local agriculture and often guarantees a higher quality product.

2. Local Butchers:

Another great place to source high-quality fat is from your local butcher. They often have beef suet (for tallow) and pork leaf lard or back fat. Building a relationship with your butcher can ensure you get the freshest and best cuts.

3. Online Suppliers:

There are numerous online retailers that specialize in grass-fed and pasture-raised animal products.

4. Grocery Stores:

Some grocery stores, especially those with a strong meat department, may also carry the fat you need. It's always worth asking if they have beef suet or pork fat available.

- What You’ll Need

• Beef or pork fat (suet for tallow, leaf lard or back fat for lard)

• A crockpot

• A fine mesh strainer or cheesecloth

• A large bowl

• Storage containers (glass jars or silicone molds work well)

• A knife and cutting board

- Step-by-Step Process

1. Prepare the Fat

Start by trimming the fat. Remove any remaining bits of meat or connective tissue. Cut the fat into small, uniform pieces. The smaller the pieces, the quicker and more evenly they will render. Some farmers and butchers will have already done this step for you! How its packaged and cut is a great question to ask during the sourcing process!

2. Load the Crockpot

Place the chopped fat into your crockpot. It’s important not to overfill it; aim to fill the crockpot about halfway to two-thirds full. This ensures even rendering and prevents the fat from splattering.

3. Begin Rendering

Set the crockpot to low. Rendering is a slow process that can take several hours, so patience is key. As the fat heats, it will begin to melt and separate into liquid fat and solid cracklings (the remaining bits of fat). Stir occasionally to help the fat melt evenly and prevent any sticking or burning.

4. Monitor and Stir

As the fat continues to render, you'll notice liquid fat pooling at the bottom of the crockpot. Stir gently every hour or so to encourage even melting. Be cautious not to stir too vigorously, as this can break up the cracklings and make the fat cloudy.

5. Strain the Fat

Once the fat has fully melted and the cracklings are golden brown , it's time to strain. Carefully ladle or pour the hot liquid fat through a fine mesh strainer or cheesecloth into a large bowl. This process removes any solid impurities, resulting in a clear, pure fat.

6. Cool and Store

Allow the strained fat to cool slightly before transferring it to storage containers. If using glass jars, make sure they are heat-safe to prevent cracking. Silicone molds can also be used to create easily portioned blocks of fat. Once the fat has cooled to room temperature, seal the containers and store them in the refrigerator or freezer.

- At this point your tallow and lard is ready to use! We use it in our skincare products and in the kitchen!

- Tips and Tricks

• Start with high-quality, grass-fed beef fat or pasture-raised pork fat for the best flavor and nutritional benefits.

• Rendering at a low temperature prevents burning and ensures a pure, clean fat.

• Properly rendered and stored tallow and lard can last for months in the refrigerator and even longer in the freezer.

• I prefer to render my suet(tallow) thawed and my pork fat(lard) frozen.

• This can be done the same exact way on a stope top. Follow the same steps, just add your fat to a large stock pot and put on low- medium heat. This way may require more supervision to ensure your fat is cooking evenly and not burning.

• For more on why we prefer to dry render over the currently popular wet rendering method, read here.

By following these steps, you can successfully render your own tallow and lard at home using a crockpot, providing you with versatile, high-quality fats for cooking and beyond. Happy rendering!