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I cut the pork fat into strips and put it through a mincer. Mine is an attachment for my Kenwood chef but an old fashioned hand mincer would work. I put the minced fat into a slow cooker on low and just leave it. When the minced fat is going golden brown and is floating around in liquid lard I tip it through a sieve into a stainless steel pan, leaving it there until it is cool enough to pour into glass jars.
Originally I did add water to prevent burning but it just isn't needed at low slow cooker temperatures
I still add a touch of water to slowcooker. It's really super-easy with a slowcooker. We have so much lard from one pig that I can't use it all up, even if I use it as the only cooking fat and gave one brick to mom. Oh, well.
I've got a chuck o' fat sitting in my fridge waiting to be rendered. The woman next to me at the meat counter was also buying fat for rendering lard (what are the chances of that...?!) and she gave me some tips (I've never done it). She said that the slower cooker was really easy - but that if you don't want your house to smell "meaty" to set the slow cooker up somewhere outside or in the garage. We have outlets in both places so I was going to try the garage. She also said that as it begins to render the clear initial liquid will be what you can use for baking as it is flavorless. As the rendered fat takes on a slight color, that will be the fat to use for when a pork flavor is agreeable to the recipe.
Maybe I'll set that up for today - its a rainy day and I'm home anyway