How To Render Leaf Lard

By RoketJSquerl

Ingredients

• 1 pound Leaf Fat
• 1/2 cup Water

Details

Servings 1
Preparation time 15mins
Cooking time 375mins
Adapted from tasteofsouthern.com

Preparation

Step 1

Place leaf fat in freezer for 20-30 minutes prior to cutting.

Slice the leaf fat into thin slices, about 1/4 inch thick.

Slice again, then dice into very small cubes.

Place water in a thick, medium size, sauce pot.

Bring water just to a low boil over Medium heat.

Reduce heat to the lowest setting on your stove top, add diced fat to the pot.

Stir the diced fat and let render over the lowest setting for about 2-3 hours.

Stir the fat and oil about every 20-30 minutes to prevent any sticking, scorching, or burning.

Prepare a funnel, cheesecloth and jar to strain the rendered fat.
Place cheesecloth in funnel, place that in the storage jar.

Pour rendered fat into jar, then spoon the fat pieces in and let them drain for about 2 minutes.

Return the fat to the pot. Place back on super-low heat and continue to render.

After about 2 more hours, strain the next batch of liquid oil into a different container.

Drain the "cracklin" pieces on a paper towel, reserve for later.
Once oil has cooled, cover with lids and refrigerate or freeze as needed.

Notes

Rendered lard will store well in the refrigerator for several months. If you don't plan to use it all within that length of time, freeze a portion for later. Leftover pieces of rendered pork may be lightly salted and eaten as is, or used later for making Cracklin Bread.