Lard, Beautiful Lard

["Purchase good quality organic pig back fat from your local pig farmer, or butcher.", "Cut fat into one inch cubes and run through a meat grinder on the course setting. make sure your fat is very cold when you do this. If you don't have a meat grinder, cut the fat into 1/2"" cubes", "After grinding/cutting, put fat into a crock pot set on it's lowest setting. Let the fat render for two hours, or until it is very liquid and bubbling. Don't let is cook for too long or you will scorch and fat and it will have a stronger ""pork"" taste.", "Once the fat has completely rendered, strain is through a very fine chinois strainer, or butter muslin. Let cool until firm, or over night.", "Now you have ready to use lard! You can put it into containers and freeze until ready to use, or mold it into sticks for easier use.", "To mold the lard into butter type sticks, I use a sushi press and parchment paper, or you can simple roll it up into tube shapes using only parchment or wax paper. Doing this makes it easier to weigh and cut into tablespoons or ounces for recipes. Make each stick or tube 8oz so you can substitute directly for butter."]