I had been sitting on a pound of back fat and a pound of caul fat in the freezer. I got them from our meat club CSA (Marin Sun Farms) intending to render lard.
So I put them into the slow cooker on High, and added just enough water to cover the bottom and prevent burning until the liquid came out.
A while later, it started bubbling like crazy, and smelling a little funky.
A lot later (a day and a half from when we started), it calmed down and I declared it done. I took out the crusty bits and put the liquid into jars.
As it cooled off, the liquid solidified into a cream-colored lard. We tasted the crunchy bits, and spit them out. They dissolve on the tongue, and not in a nice way. We gave them to the chickens. My guess is that they are an "acquired taste" I may have skipped. And I don't say that about many foods.