A friend had an extra plate from a hog and thought I would want it to render. Well of course I did, but you can get yours from a butcher. Just ask. They love that kind of stuff, getting meat products for you.
You’re going to want to partially freeze the meat. Otherwise it’s too dang slimy and tough to deal with. Then cut off the top skin, you just want the juicy fat.
After cubing it up into approximately 1″ cubes toss it into a large baking pan at 275 degrees for maybe two hours.
This batch went for maybe 1.75 hours and looks fine. A little toasty, but I like it that way.
Remove the puffy bits.
Oh my, don’t they look puffy? They’re puffy bits. I’m sure you could put salt on them and pop them into your mouth. But I chose not to.
Let it cool and strain it through something. I suppose you could use cheese cloff, but I used a wire strainer. Just to get the large bits, if any, out. Did I mention to let it cool? Yeah, do that. Then ladle it into smaller containers, one for the fridge, one for the freezer and THE REST FOR ALL YOUR FRIENDS AND LOVERS !!
HA !! Take a close look. That right there is a PORK BLISTER. Eh? What’s a pork blister? It’s a blister from slicing half frozen pork. Neat.