Lard - Smoked With Spices

Materials Metric US
back fat, fresh (not frozen), without skin and traces of meat 900 g 1.98 lb
smoked back fat - no older than 4 weeks from the date it was smoked 100 g 0.22 lb
salt 15 g 2.5 tsp
garlic 1 g 1/3 clove
marjoram, dry 0.5 g 1/2 tsp


  1. Dice fresh garlic finely, then mix/grind with a small amount of salt. Use a spoon and the cup or mortar and pestle for that purpose.
  2. Grind fresh back fat and smoked back fat together through 1/4" (5-6 mm) plate adding all ingredients.
  3. Remix ground fat to distribute uniformly the ingredients.
  4. Warm up the fat slightly (100° F, 38° C) then pour into warm jars leaving 1 inch headspace.
  5. Process without delay at 250° F, 121° C:
    1/2 Pint jar - 50 min
    Pint jar - 60 min

Metal Cans

  • Follow the above instructions. Exhausting and sealing up hot lard is not recommended for home production due to safety risk when handling hot oil.
  • Fill the cans leaving 1/4 inch headspace.
  • Process at once at 250° F, 121° C:
  • 1/2 lb, 307x200.25 - 60 min

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