Lard is easier to render than pie crust. Ask a meat counter for pork trimming. Cut the trimmings up into roughly 1 inch chunks. Freeze the fat an hour or so. Grind them with a KitchenAid attachment, hand grinder or food processor. Dump into a crock pot set on low and add a cup of water. If you have a temp setting, use 200 degrees. Do not cover the pot. Use a dutch oven with a candy thermometer as an alternative if desired, keeping the uncovered pot below 225 degrees If thentemp goes above 250 degrees, your lard will taste scorched. . When it stops steaming in several hours, stop heating. Place a dry canning jar on a rimmed cookie sheet. Put a jar funnel in the jar. Put a sieve in the funnel with a sheet of paper towel laid in. Now begin to slowly ladle in hot, clear lard. Change jars as needed. Consider pouring your lovely lard into a metal 9 by 13 pan to harden, then cutting it into 4 ounce blocks to wrap and freeze. The final bits of greasy chitlens can be used to make interesting old timey cookies, fry potatoes or even mixed with peanut butter for suet cakes for birds. Enjoy making great, sweet lard.

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