Lard Pictures

Beth promised photos of our lard rendering excitement, so instead of editing her post and retroactively adding them, I will add them in a step by step format.

First cube the fat

Count your son’s fingers when he is finished

Cook it down.  We found that our new “crock pot oven” worked great.

We added a teaspoon of baking soda to lighten the finished product.

Liquid temperature should not get above 250 degrees.

Strain and cool.  (We used our milk filters)

Once it cooled down and looked nice and white, we spooned it into some jars and stuck them in the fridge.