Cut fat into small, even pieces
Place fat in a heavy pot or skillet over low heat
Add a small splash of water if needed to prevent early sticking
Cook slowly, stirring occasionally
Keep heat low to avoid burning
Continue until the fat melts and the solids turn golden and crisp
Strain the liquid fat through a fine mesh strainer or cheesecloth
Pour the rendered fat into a clean, dry container
Let it cool before sealing
Store in the refrigerator or freezer