I thought I had this up somewhere on this Forum, but after a good bit of searching I could not find it??
So, as I am once again getting to this task today, I decided to run it up again so that I can search and find it quicker down the road. Also so that anyone interested can see just what is involved...

Clean ALL hair, meat and blood off the fat, then chop into ~ one inch cubes:




Toss the cubes into your large diameter pot:




Add some water (I put about 4 cups to around 10 cups of fat this go):




Set your burner to medium heat, cover and monitor:





You do NOT want to get too hot or it will scorch. Keep around medium heat for the duration. Takes a couple of hours. During that time most of the water will boil off, but when it gets close to done, you want to remove the cover and let the rest of the water wander off.

You can tell it is done when the cracklings resemble piggy puffs, stop making noise as they boil, and turn a golden brown:





Continued...