Rendering lard is the process of heating pork fat slowly to separate the fat from any pork pieces.
What you need:
1. 1 or 2 pounds of pork lard. Leaf lard is best for pie crusts and back fat is excellent for frying.
2. A large pot or commercial slower cooker
3. Wooden Spoon and ladle
4. Water
5. Colander and cheesecloth
6. Storage containers such as mason jars
What to do:
1. Defrost lard and cut into small pieces. Remove kidney if still attached.
2. Add ¼ c of water per pound of fat and then add the pork fat to the pot or cooker and let it heat for about an hour on medium high.
3. You may want to turn on a vent or open a window.
4. After about an hour stir the fat and make sure it doesn’t start to burn. As the fat melts it will begin to crackle and separate from the pork bits. Be careful not to get burned from the popping fat.
5. Now stir every ten minutes until all the bits have crackled and separated from the fat and sink to the bottom of the pot.
6. Be sure not to leave your lard too long or it will burn and have a pork flavor.
7. Let the lard cool slightly and pour through a colander lined with cheesecloth. Pork bits are still soft and can be fried for use as salad toppings, etc.
8. The melted pork fat can then be ladled into your storage containers and will remain slightly yellow until it solidifies as it cools. Store in refrigerator or freezer.
I hope you enjoy farm fresh lard for all your baking and frying needs! Let me know if you have any questions regarding this process.
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