I got some leaf lard from my fat back supplier - but I really didn’t like it. I have gone back to the fat back - and I don’t render it on the stove - takes too much tending, stirring to keep from scorching.
Instead, I put it in the oven, in a roasting pan, at 225 degrees and smash it down now and then with a potato ricer. I find this much easier. Takes an hour or more.... I also take the hide off first, don’t care for ‘cracklings, and this make the smashing and straining easier.
Thanks! I haven’t gotten any leaf lard yet. I’ll have to do some searching and see if I can get fat back around here. Did the leaf lard just not taste right or was it a matter of effecting your baked goods negatively?