Rendering Lard
Yay way to go Brenda - I cut my fat into strips and put it through a grinder and make the bits very small.
I then add this to a slow cooker with two table spoons of Cider vinegar and half a cup of water cooking it for 2 hours on high and then a further 3 hours on low.
I then put it in a fat separator jug and pour off the water then put the fat into Ice cube trays and freeze.
I use the cubes for cooking and to add additional fat to beef bone broth when I need an extra fat hit.
You can never have too much fat… 
That sounds like a great method @Lee2Keto
What is the cider vinegar for?
And the water?
The cider vinegar helps to release the fat and the water is to stop any burning in the early stages of cooking. There is very little of anything left in the tissue at the end of cooking but they do make a snack if baked in a microwave till crispy brown and salted.
