Gut Healing Bone Broth Hot Cacao
Sip your way to wellness with these gut-healing drinks! Featuring beef, pork, and chicken bone broths, these nourishing recipes combine comfort and flavor for cozy, health-boosting moments in every cup.
Author: Stacie Edwards
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Forest-Raised Sausage Eggs Benedict – Because Brunch Should be Extra!
Upgrade your brunch game with our Forest-Raised Sausage Eggs Benedict! Savory sausage patties, poached eggs, and homemade Hollandaise make this an easy, delicious twist on a classic favorite.
How to Make Your Own Real Vanilla Extract (Plus Tips for the Perfect Batch!)
Craft homemade vanilla extract using vanilla beans and vodka for a rich, flavorful addition to your kitchen. Simple to make, budget-friendly, and perfect for holiday gifting or upgrading your baking game!
How To Make Grass Fed Beef Jerky Using London Broil
Make flavorful, homemade beef jerky using London broil with this simple recipe! Marinate thin slices of beef in soy, Worcestershire, and spices, then dehydrate in the oven or a dehydrator. This tasty, protein-packed snack is customizable, preservative-free, and perfect for on-the-go. Enjoy fresh, homemade jerky anytime!
DIY Tortilla Time | Fresh, Warm Tortillas You’ll Actually Want to Eat
Making homemade tortillas is easier than you think! With just a few simple ingredients—organic flour, salt, water, and oil—you can create soft, warm tortillas perfect for tacos, wraps, and more. No need for store-bought; just roll, cook, and enjoy fresh, homemade goodness straight from your kitchen!
Protein Packed Toddler Friendly Breakfast Ideas
Struggling with breakfast ideas? Here are five protein-packed recipes, featuring tasty combos like sausage with sweet potatoes and bacon-veggie egg cups. These simple, nutritious meals boost energy and keep kids full longer. Plus, they’re easy for little ones to help make! Protein-rich breakfasts benefit both kids and adults.
Warm Up with Real Cacao Hot Chocolate | The Good-for-You Treat
Warm up with our real cacao hot chocolate! This rich, homemade drink brings the cozy while packing a punch of benefits—think antioxidants, mood boosters, heart health, and a gentle energy lift. Perfect for chilly days, it’s chocolate that does more than just taste good.
Street Taco-Style Pork Recipes
Street taco-style pork recipes are a fun and flavorful way to spice up taco night! From slow-cooked pulled pork carnitas to spicy ground pork tacos, these easy-to-make dishes are perfect for filling tortillas. Top them with fresh garnishes like pico de gallo, creamy avocado salsa, and pickled onions for a tasty twist!
The Secret to Flaky Pie Crusts
Discover the magic of pork leaf fat for ultra-flaky, melt-in-your-mouth pie crusts. This easy recipe walks you through the steps to make a tender, perfectly crisp crust using chilled lard for that classic, homemade flavor. Say goodbye to boring crusts and hello to pie perfection!
How To Render Pork Fat
Rendering your own lard from pork leaf fat is like tapping into a cooking superpower. It’s natural, gives your dishes a flavor boost, and (let’s be honest) makes you feel like a homesteading hero. Plus, it’s easier than you think—as long as you keep the heat low and don’t rush the process! Let’s break it down step by step, so you’re left with a jar of beautiful, creamy lard to use in everything from frying eggs to baking flaky pie crusts. What You’ll Need: Leaf Fat: Grab 2–4 pounds of pork leaf fat from our online store.Tools: A big pot or slow cooker, a fine-mesh strainer or cheesecloth, a wooden spoon, a heatproof container (like a Mason jar), and a sharp knife if you need to trim anything off the fat. Step-by-Step Process 1. Chill Out (Literally)Take your pork fat and pop it in the freezer for about an hour. This step just firms it up, making it easier to handle. Trying to slice warm, squishy fat? That’s a mess waiting to happen. 2. Chop It UpOnce it’s chilled, slice your fat into little cubes (about an inch or so). The smaller the pieces, the quicker they’ll render down, and the smoother your lard will be. 3. Set Up the PotNow, toss those fat cubes into a heavy pot or slow cooker. If you’re the “set it and forget it” type, go with the slow cooker on its lowest setting. For stovetop folks, turn your burner down to low. Low and slow is key here—high heat will scorch the fat and give you lard with a funky flavor. 4. Let It MeltAs the heat does its thing, you’ll see the fat start to melt and release liquid lard. Stir every 15–20 minutes with a wooden spoon to keep everything even and prevent sticking. Patience is your friend here. 5. Watch for CracklingsEventually, you’ll see little solid bits, called cracklings, start to float. These are like the bacon bits of rendering fat. When they turn a lovely golden color, your rendering is just about done. 6. Strain and PourGet your strainer or cheesecloth ready over a heatproof container and carefully pour the hot lard through it, catching any little bits. This makes your lard smooth and creamy. Just be careful—hot lard is no joke. 7. Cool It Down and Store It UpLet the lard cool to room temperature, then seal it up in your container. Store it in the fridge where it’ll stay good for months, or the freezer if you want it to last even longer. (But let’s be real, it’ll be gone way before then!) Pro Tip:If you’re a fan of cracklings, save those golden bits you strained out, sprinkle a little salt on top, and snack away. They’re crispy, porky goodness! Now you’ve got a jar of homemade lard—perfect for any cooking project that could use a bit more flavor and a little less “store-bought.” Click here to buy your pork leaf fat.
