From a fresh hind pork leg I trimmed, I cut up the fat and skin and rendered it in the oven:
After baking at 300° for about 4 hours, this is what it looked like:
I strained off the grease, separating it from the deep-fried fat shells:
Just fit into an extra large coffee cup
let set overnight and it's solidified into 2 cups (large coffee cup holds 2 cups) of nice pure lard for pies! Momma says she'll make her apple pie for Easter for dessert, we'll check it out then along with the ham!
After baking at 300° for about 4 hours, this is what it looked like:
I strained off the grease, separating it from the deep-fried fat shells:
Just fit into an extra large coffee cup
let set overnight and it's solidified into 2 cups (large coffee cup holds 2 cups) of nice pure lard for pies! Momma says she'll make her apple pie for Easter for dessert, we'll check it out then along with the ham!
