1. Choose Your Fat Source

• Beef or lamb fat (suet) → Becomes tallow.

• Pork fat (leaf fat or back fat) → Becomes lard.

• Poultry fat (chicken, duck, goose) → Becomes schmaltz.

2. Trim and Cut the Fat

• Trim off any meat or blood spots.

• Cut into small chunks or grind it for faster melting.

3. Choose a Rendering Method

Stovetop Method (Traditional)

1. Place fat in a heavy-bottomed pot.

2. Add a small amount of water (about ¼ cup per pound) to prevent burning.

3. Heat on low, stirring occasionally.

4. As the fat melts, solids (cracklings) will rise.

5. Once the fat is fully liquid and solids turn golden brown, strain it.

Slow Cooker Method (Easiest)

1. Place fat in the slow cooker.

2. Cook on low for 4–8 hours, stirring occasionally.

3. Strain when the fat is fully rendered.

Oven Method

1. Place fat in an oven-safe dish.

2. Bake at 225–250°F (107–121°C) for several hours, stirring occasionally.

3. Strain and cool.

4. Strain the Fat

• Use a fine-mesh strainer or cheesecloth to remove cracklings.

• Pour into jars or containers while hot.

5. Store the Rendered Fat

• Room temp: Up to a few weeks (if clean).

• Refrigerator: Several months.

• Freezer: Up to a year.

Bonus: Use the Cracklings!

The leftover crispy bits (cracklings) are great for snacking or cooking.