How can I render bacon fat without frying it?
Chop bacon finely...or even use a food processor.  Place in a pot.  Add just enough water to cover the bottom of pan and prevent initial sticking.  Place on very low heat.  You might even need a heat diffuser.  You don't want frying, just low, gentle heat. Too much heat produces off flavors. It might take a few hours.  You will have rendered fat, but also the cracklings (the stuff that doesn't render).  Strain.  Use both the fat and the cracklings.  Really, it's the same process for rendering beef, pork, duck...any type of fat rendering.