How to Render Lard
Rendering your own lard is easy! Mastering this skill is the last step in elevating your diet to the SUPER LOCAL localvorian status and it tastes amazing in anything from refried lentils to pie crusts to roasted veggies.
Start with 2-4 pounds of frozen unrendered leaf lard (this recipe can also be used with back fat). I like to let the package defrost only half way before cutting, as this helps make it easier to cut. Chop into cube sized pieces, add 1/4 cup of water and put into crockpot on the "low" setting.
Let cook for 4-5 hours, or until all of the fat has been rendered. Strain into pint sized mason jars for easy use (remember to "temper" the glass first as this oil can be hot!) You will be left with little pieces of cracklin's that can be strained out and eaten fresh as they are as a snack or incorporated into a variety of other recipes. As the oil cools it will solidify and turn white. It is theoretically shelf stable at this point, but for extra life, store in the fridge.
Normal yield is usually just over 1 pint of rendered lard per every 1 pound of raw fat.