Polyface Lard Recipe

Ingredients

Polyface Pork fat (these come in 10 lb bags)
A Crock pot (a 4-qt holds 5 lbs of fat)
Strainer or cheese cloth or slotted spoon
Clean container to store your lard in (I use wide-mouth quart jars)

Preparation

Step 1

Thaw the lard. I usually set mine in the sink overnight. Put about half of it into your crockpot. Leave the other half of the lard in the bag and place it into your fridge. Turn your crockpot to LOW and let it sit all day until all of the fat is melted and appears clear.
Pour it through your strainer or cheese cloth, or pull out the chunks of fat that are left. If you want to, you can fry these for cracklin's. I disposed of mine.
Pour the lard into your containers, let them cool just a bit, then refrigerate it. It will keep almost indefinitely in the fridge.

Viola! You have made lard! It will harden in the fridge turning a beautful white.