posted 8 years ago
I once used my food processor to blitz the large chunks into fine bits, freezing the set-up as you all do. This did, in fact, reduce the time it took to fully render the fat, however it also produced cracklin' crumbs. In our house, a beloved by-product of rendering fat is the cracklin's, but we prefer them in small, bite-sized nuggets. So, for future rendering, I will only cut the pork fat into 1-1.5" cubes.