As promised, here are some pictures of the Bag Lady's attempts at rendering pork fat into lard.
She researched the matter extensively (*ahem* - she asked her sister-in-law's mom how to do it) and went about it in a very scientific manner.
First, she chopped the pork fat into small pieces:
And placed them in a deep, heavy pot:
She cooked them over a low heat for awhile (until she got bored with that - then she put them in the oven at 200F)
After a time (during which she went to town, ran some errands, cleaned her house and did a multitude of other things) she took them out of the oven and put them back on the burner:
She strained off the liquid fat, then returned the remaining fat to the burner on medium heat. She did this a couple of times.
And she was rewarded with this (in case it's difficult to tell from the picture, this is a foil loaf pan, lined with parchment paper into which she poured the liquid fat)
She carefully placed her loaf pan into the fridge and in the morning, she had lard:
In all, she cooked the pork fat for roughly 10 or 11 hours, and ended up with 22 ounces (600 gr) of pure white lard. Oh, and a little pot of this:
Which would, theoretically, be cracklin's, if it had any rind on it. As it is, she isn't sure it's worth doing anything with. Anyone have any suggestions?