/ck/ - Food & Cooking

Strain bacon fat into a sealable jar until enough is collected
Melt fat and add to boiling water, allow it to mix together
Pour into wide bowl, chill until lard sets firm
Dump water and particles, flip the cake of fat and scrape any leftover bits out
Melt fat into a crockpot or saucepot if you don't have one, put in oven at 220-240F to cook off any excess moisture
(Optionally) Strain this fat through cheesecloth or a rough coffee filter if you observe any additional particles.

Wahlah, you now have relatively pure and refined lard you can use for baking, low temp frying, or sautee. Works as a great replacement for flavoring stir fry.