We always used a large cast iron pot (20 gal.) to render hog lard. A good cast iron bean pot or Duch Oven will work the same. Cut pork fat into 3/4" cubes and put in pot with a little oil to get it started. Cook on low heat so as not to scorch until the cracklings are done with most of the oil cooked out. For the rest use an old pillowcase or other cloth bag and put the cooked cracklings in it and use a set of clamps to squeeze the rest of the oil out of the cracklings. The cracklings are best eaten HOT right after you put them in a pan. Chop some fine for your next batch of cornbread. Some fine eating!

We render the lard off of 6 hogs every year. Between the back fat and leaf, I usually only put up about 6-7 gallons. I don’t strain mine at all other than a colander. I put them into half gallon jars that are fresh out of the dishwasher. Put a seal/ring on and it seals as it cools. Just store the jars in the basement. Found a jar dated 2018 the other day. Still good and not strong or rancid at all. We use either a fish fryer or black kettle. I will but in a quart of water and a handful of salt when I first start. The water quickly evaporates out.

I think I followed the recipe wrong or got a couple mixed up.
I put water in with the fat, and learned not to do so.
So now I'm cooking until all the water is out.
Next batch is going through a meat grinder and no water added.
Going to do tallow in a couple days, any suggestions on doing anything different?

Well day two, boiling off the water.
Starting to look like it should.
Fished out some floating fat, and seasoning a cast iron skillet with it in the oven.
Got it for $ 10.00 so needed seasoning to see if it's anything worth while.
Got beef leaf fat , going to pick it up Thursday or Friday , per their call.
At least I have a better idea of how now.
I'm kind of like the outlaw Savell, just got to do it my way.

Still at it, going to get all H2O out of
Seasoning a cast iron skillet I found for $10.00 , light rust, while rendering, using some big scrap in the skillet.

Looking good on both projects. Might do some bacon, eggs hashbrowns soon.
Just to see if the skillet is a keeper.