GeoHvl, 964 days ago
There is another way to render pork lard with very good cracklins. Using a pound or 2 of pork fat with skin remove all but about ½ to ¾ of an inch of the fat. Cut skin into inch long pieces then trim those to 2 inch pieces. In a very heavy pot or a cast iron Dutch oven heat all the fat and the skin pieces do not heat above 325 while rendering. The skins will turn into themselves and turn a very lovely golden brown at that time remove the cracklins and cook the fat until completely rendered to lard. The entire process should only take about 2.5 to 3 hours and must be watched at all times.