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...
- Get the full instructions at The Thrifty Homesteader