The butcher left us with four pieces of fat this morning. Two pieces of leaf fat (from around the kidneys, and two of back fat. I can’t seem to tell them apart so I’ve decided to render them separately as I’ve read that the leaf fat will render cleaner and be amazing for pastry. The other fat I can use for cooking or soap-making.
1 hour update: No worries about scorching, it’s barely warm. I turned up the slow cooker to high for 35 minutes and finally have some heat.
3 hour update: transferred it to a cast iron stock pot to get warmer.
Next Morning update: the lard is hardened and lovely white with no porky smell. See the photo above.
Tips: This took A Lot longer than I had expected. A hot, humid August day is not the best time to render lard – I might freeze the last batch and render it on a cold January morning.
For Great Ideas from other hard-working folks see Life on a Homestead’s Barn Hop.