"Jean B." schrieb :
<snip>
> I have lots of directions for making lard in my old cookbooks and gleaned from
> old books that one can find online.... Do you follow any special procedure or
> just do what seems obvious?
>
Just cut up the fat in chunks, throw them in a pot and set the pot on _low_
heat.
The fat will begin to melt. Wait until all is molten and skim of the
tiny remaining solid particles (we call them Grammeln).
Fill lard in container and put it in the fridge.
The process isn't smelly; if you smell something, the heat is too high.
HTH.

Cheers,

Michael Kuettner