The everyday lard is the fat on the back of the pig. Leaf lard is on the inside of the pig.

Step 1: Ground the fat like burger or cut up into cubes. 

Step 2: Put the pieces back into the freezer.

Step 3: The next day, in a stock pot, put a small layer of ground fat at the bottom of the pot. Then, set the heat between 4-6 or medium/low heat. You don't want to cook the fat, you are melting the fat, or it will come out bad and smell burnt.

Step 4: After that layer is melted, you add the rest in small chunks and mix it as you add.

Step 5: Let it settle for a bit and add more fat until you have the pot 3/4 full.

Step 6: Try to keep the temperature in the pot between 200-220 while it is rendering. Set a timer for every 40 minutes to mix the fat as it's melting. That way the pure fat can come away from the particles. Use a laser or Candy Thermometer to check the temperature. The temperature will rise to over 300 degrees on a low simmer on its own when it is done. Note: Although the temperature is high enough to boil, it should not be boiling.  

Step 7: After the fat is melted, sift out with a metal slitted ladle until all of the particles are out. (As best of your ability).

Step 8: Once that's done you will also sift out the floating bubbles with a metal spoon. You can tell that the lard is ready for filtering when there are no large bubbles coming up and the fat will move like water in a current. Make sure all of the floating bubbles are taken out. 

 

Now the not so easy and not so safe part. 😅

 

Step 9: You will want to filter it twice. Take a metal funnel and a milk filter and put the filter in the funnel and strain the fat with a ladle into the filter into another smaller pot.

Step 10: Then, replace the filter with a new one and put the filter over the quart mason jar and filter the fat from the smaller pot into the jar. (Make sure the jar is absolutely dry or the lard will go rancid)

Step 11: Fill jar until there is an inch of head space from the top. Wipe the rim with a cloth with vinegar on it (vinegar helps remove the fat from the rim before sealing it). Lastly screw on your ring and put it in a cool spot where it won't be stepped on or broken in any way. Repeat the filtering process until all of the fat is removed from the huge and smaller pot.