1poundlard (leaf lard, back fat or grass-fed beef suet)
Redmond Real Salt
1
Chop the leaf lard, back fat or suet into 2-inch squares. Melt the suet in a large heavy stockpot over medium heat. Reduce the heat to low, cover the pot with the lid, and cook for 30 minutes, or until cracklings form.
2
Use a slotted spoon to remove the cracklings from the pot. Place on a paper towel–lined plate and sprinkle with salt. Set aside. Turn off the heat and allow the fat to cool a little.
3
Pour the tallow into mason jars and cover. Store the tallow in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Store the cracklings in an airtight container in the pantry for up to 3 weeks.