- Joined
- Dec 29, 2012
- Messages
- 18,445
I have been rendering quite a few ways now, thick bottom pot with 1/4 c water and no water added, double boiler, crock pot with added water and no water, grinding fat first etc, but thought I would share my favorite. So far it is grinding the fat first and placing it in a roaster pan in a 290 F oven. Over 300 is just too hot. It still needs to be stirred every 15-20 minutes, but I don't feel glued to it. I can work on other projects while it is doing it's thing. Once done, I strain it thru cheese cloth and then a second time into the canning jars I am going to store it in. Place lids on top and once cooled the yellow liquid will turn into a solid white. Today I got 3 gallons and 1 pint which took me 7 hours total time to do, but it was broken down into 3 different batches.