Rendering Leaf Lard

Sources: yt, 1, 2, 3,

Ingredients

3 lbs leaf fat
3/4 C water

Directions

1. Prep the leaf lard: place in freezer for 30min until stiff but not frozen and then grind or chop into small pieces. Some people use a grinder, food processor, blender, grater, etc. Smaller pieces rend faster and have higher yield.
2. In a heavy stock pot add 3/4C water and the leaf lard. Gently heat over low heat for 45 min-1 hour, stirring every 5-10 minutes until simmering.
3. Once enough liquid fat appears enough to ladle out, strain using a metal strainer and a few layers of cheese cloth into a clean glass jar
4. Towards the end of the skimming process, the gristle will stark to cook and the last skimmed amount will be porky tasting.

Keep in fridge for 3 months, freezer: 6 months