This makes such a superior product. Easy to do but takes awhile. This recipe calls for pork fat but I have rendered lard from bear and it came out excellent.
09Dip liquid from roaster and strain through triple layer of cheesecloth.
10(Note:After you have dipped out most of the lard and you have bits of crackling left, continue to cook these down on top of stove but watch it closely and don't let it get too hot.) Pour into 5 to 10 pound containers.
11Cover tightly.
12Store immediately in a freezer if possible.
13Quick cooling produces a fine grained lard.
14Store in freezer.
15You can increase storage time for this lard by adding a 3 pound can of vegetable shortening to every 50 pounds of lard.