I had trouble with scorching, so probably better made like tallow - bake 
in oven at 225-250°F for a few hours.
Then pour the water-free liquid through a sieve; I put a paper towel in 
mine.

William



Lynnet Bannion wrote:
> On Fri, 27 Feb 2009 09:05:50 -0700, shirley sommers 
> <[log in to unmask]> wrote:
>
>> Where can I get    plain ol LARD ?  The  stuff I find at the store or 
>> even at the hispanic market is part hydrogenated.
>
> You can make your own.  It's SOOooo good.
>
> Hunt around until you can find pork fat scraps to buy.  I have a 
> source in our town.
> Cut it up into small pieces, and melt over low heat in a pan.  Keep 
> watching it, stirring occasionally, and turn down the heat gradually. 
> You want to drive the water off, without overheating it.  When it 
> pretty much stops crackling, and the temperature is above the boiling 
> point of water, scoop off the cracklings (better than chocolate!), and 
> pour the melted fat into pint glass canning jars.  When cool, label 
> and put the extras into the freezer.  A jar of home-rendered lard will 
> keep for a month or more on your counter without turning rancid.  It 
> is my everyday cooking fat.
>
> I've heard you can use the cracklings in cooking, but they never last 
> that long at our house.  A few sessions with the spoon, and they're gone.
>
>     Lynnet
>
>