Page 39 - United States of Pie

remove the pot from the heat and strain the fat through a
cheesecloth-lined strainer into a container with a tight-fitting lid.
The crispy bits left behind in the strainer are crack-lings; the

strained liquid is the lard. Cool the lard completely; then cover
and refrigerate.
You may also choose to render the lard in the oven. Preheat the
oven to 250°F. Cut the lard into 1-inch cubes and place them in a
Dutch oven. Add ¼ cup of water per 1 pound of lard to the Dutch
oven. (The water ensures that the lard will not scorch before it
liquefies.) Place the Dutch oven in the preheated oven. Cook the

lard, stirring it every 30 minutes, until the water evaporates and
the lard has exuded much of its liquid fat. This can take 2 to 4
hours. Strain the liquid lard through a cheesecloth-lined strainer
into a container. Cool the lard completely, and then seal tightly
and refrigerate.