Bought a ton of meat yesterday. Beef liver, beef tongue, fat back, beef shoulder, pork ribs. First thing I did was render me some lard.
Cutting the fat back up into small pieces, the most time consuming part, actually I should've gone way smaller than I did.
The cracklings aren't as crisp as I'd like but from bitter experience, I'd prefer not to burn it and ruin the lard.
Drain it in a collander.
I read that the fine bits could be filtered through a coffee filter. Not the coffee filters we have. I suspected this wouldn't work but I thought I'd give it a shot.
Never a frown, with golden brown.
Addendum: Jan does the same thing except with much better photography here.