Ingredients
Method
Cut the Fat
- If your fat isn’t ground, cut it into roughly 1-inch chunks. Smaller pieces allow the fat to melt more evenly during the rendering process.
Add Fat to Crock Pot
- Place the cut fat directly into your crock pot.
- Do not add water or salt. This method is a dry render.
Start on High
- Turn the crock pot to high heat and place the lid on top.
- Let the fat begin melting. After about 30 minutes to an hour, check on it and stir.
- You should start to see clear liquid forming at the bottom.
Stir Occasionally
- As the fat melts, give it a gentle stir every hour or so.
- Once the fat starts bubbling, turn the crock pot down to low heat.
Scoop Off Clear Lard
- When you see clear liquid fat, begin carefully ladling it out.
- Pour the liquid through a strainer into glass jars. Lining the strainer with a paper towel can help catch small pieces.
- This early liquid is the cleanest and mildest flavored lard.
Continue Rendering
- Let the remaining fat continue cooking on low.
- More clear lard will rise to the top over time. Scoop and strain it into jars as it appears.
Cool and Store
- As the jars cool, the lard will change from clear to cloudy, and finally turn white and solid.
- Let jars cool on the counter before putting them in the fridge to store.
