How to render lard and tallow!

You can render fat on the stovetop, in the oven, or using a pressure cooker or slow cooker. I have tried all these methods, and the oven method is my favorite, and seems to yield the most consistent results. When rendering fat, you want to take care not to burn it. If you do, it will give it a darker color and add some flavor to it. You can still use it, but ideally you want white flavorless fat. To achieve this, make sure to regularly stir and to keep the heat low. Method Cut fat into small cubes, trimming as much meat as possible as you go. Place in an oven-safe pot or pan, add a quarter or half cup of water, and place in the oven at 225°F. Stir well every thirty minutes. Once a substantial amount of the fat has rendered (turned into liquid), pour it off using a ladle and strain it. See my video to see my straining equipment. Return the fat to the oven and continue stirring every 30 minutes and pouring off fat as it renders. Once the remaining fat is getting crispy and dark, stop rendering it. The remaining fat is called cracklings, and can be eaten. Wait for lard to cool, then cook with it! For a long-term storage I store it in the fridge or freezer. Anita  
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