Recipe in 'Homegrown Pork' by Sue Weaver
Use a 5- or 6-quart slow cooker or Crock-Pot that reaches 260F.
You'll need the following tools:
- Fine-mesh cheesecloth
- Large stainless steel or glass bowl with pouring spout
- Slotted spoon
- Large-mouth, straight-sided glass canning jars with lids (must be freezer-safe jars if you plan to freeze the lard)
- 4 pounds finely chopped or ground leaf fat from the kidney area
- 1/4 cup water
Turn Crock-Pot on low and add 1/4 cup of water and the leaf fat. Stir the mixture so it does not burn, but try not to open the lid too much to retain heat. Cook for 8-9 hours until it bubbles.
Stir the fat and increase the temperature to high. Heat the mixture until it reaches 260F.
Put strainer or colander (lined with cheesecloth) over the large bowl with the pour spout. Wearing oven mitts, pour the fat and cracklings (bits of crisped pork) into the strainer and let it sit.
Pour the fat into canning jars and put on the lids. The lids will seal as the fat cools. When melted, the fat will be golden-brown. When the rendered leaf lard cools, it should be creamy white.
Once the lard cools, refrigerate or freeze (if using freezer-safe jars).