Want to render your own lard? A warning: The process smells. Do it with a kitchen exhaust fan on or, better yet, outdoors on the grill.
Cut up the fat coarsely, removing chunks of meat. It’s not necessary to remove every last bit of meat. Put the fat with some water (Karl S uses 1/4 cup water for 3 pounds of fat) in a deep pan, to reduce spattering, and steam over medium heat. Stir and reduce heat to medium low. The mixture will foam.
Cook for two to three hours until the foaming is very fine. Strain the cracklings out and cool the mixture. Add 1/2 cup water, emulsify, and refrigerate. When lard is firm, pour off the water and remove any solids that have collected at the bottom.
Remelt the lard in another pot and pour into sterilized jars. Keep in the refrigerator for up to a month or freeze.