This recipe comes from rec.food.preserving’s FAQs. Imogen submitted the information.

Put the fresh fat from under the skin through a meat grinder. Take small portions and heat them in a large, shallow pot. Safety is very important here!

1. Keep a tight fitting lid handy in case the fat catches fire.
2. Use a stainless steel pot, if you have one. They are easier to clean later.
3. Use a wooden scraper to constantly loosen the fat from the bottom of the pot. Plastic one's are no good as they will melt.
4. Keep a metal ladle and WARM, HEATPROOF jars handy to fill as the lard dissolves.
5. Continuously remove liquid lard as it becomes available.
6. Try to push the raw fat under, so it can dissolve versus the rest spitting all over the place, while it starts to roast.
7. When all your fat is crisp and your lard out, remove pot from the hot element immediately.
8. Never try to refill your pot. ALWAYS do one batch at a time!
9. You should either pressure-can your lard or simply freeze it.

All contents copyright (C) 1997, Leslie E. Basel  All rights reserved.

By Sharon Predoehl

• Place a large pot on the heat, pour in 1 quart water and simmer.
• Fill the pot with fat until it won't hold any more.
• Boil this for a half hour then strain.
• If you have more fat to render, repeat the process.
• Pour the beef fat/water liquid through a strainer into a large container.
• Chill this in refrigerator for several hours. The fat will rise and harden on the top, the water and beef will sink to the bottom.
• Remove the cake of fat, scrape any brown beef from the bottom of the fat.
• Use it, or wrap and store it for later use.

All contents copyright (C) 1997, Sharon Predoehl  All rights reserved.

Home Page: http://waltonfeed.com/

Revised: 10 Jul 00