Some of you have wondered how to use the suet or... what the process is for making the tallow or lard that your recipes call for... or what the difference is between the two. I don’t blame you for being confused. I was too for a while.
This is what you need to do.
- Empty the whole bag of suet or pork fat into a large skillet or cooking pot.
- Heat over medium heat until all the fat is melted.
- Simmer on low heat (cover so it doesn’t spatter) for at least a half hour or until all the little bits of meat start to turn crispy. These bits of meat are called ‘cracklings’.
- Remove the cracklings from the melted fat with a slotted spoon. We salt them and serve them along with our eggs for breakfast!
- When the fat has cooled a bit, transfer to small containers. Keep one handy in the refrigerator for frying or cooking with. The rest can be frozen or it will also keep very well in the fridge.
The rendering process is the same for the Leaf or Back fat as the Beef suet. You can also cook or fry with Lard. One difference between the two kinds of pork fat is that the Leaf fat will produce more Lard than the Back fat.
~The Farmer's Wife