The market saved about 5lbs of pork fat for me. I brought it home, cut it up, added a little water to the slow cooker along with the pork fat. It’s already changed colors, but hasn’t started floating yet. We’ll have lard tomorrow!
Our forebearers did this outside in big pots after the butchering was done. It is time consuming (mostly in the cutting up the fat)…fortunately, it doesn’t take much attention. Don’t even have to stir unless you just feel a need.
I’m excited…I’ve never rendered fat to make my own lard. I’ve never cooked with lard…or baked with it. My understanding is that everything will be crispier, breads will be flakier…CAN’T WAIT!!!